Next week, on Sunday evening, we greet Rosh HaShana – the Jewish New Year
Pomegranates are in the stores- they are in season in Israel- and we buy them to grace our tables, and use in recipes.
I published this recipe previously but am doing it again because I think it makes a delightful Rosh HaShana dessert treat. I call it “Pomegranate Bark”. It’s the same idea as almond bark but it’s chocolate with pomegranate seeds, fresh ginger and a sprinkling of salt.
1 cup of semi sweet chocolate chips
fresh ginger root or candied ginger
a sprinkling of salt (I would suggest Malden or kosher salt)
Remove the seeds from the pomegranate. Put them on a piece of paper towel to absorb any moisture that may be on the seeds.
Peel a 1 inch section of ginger. Slice the ginger and dice it into tiny pieces. (You can toss the ginger with a small amount of potato starch to absorb the moisture from the fresh ginger.)
Combine 1/3 cup of pomegranate seeds with 1 Tbsp. of ginger, and stir into the melted chocolate.
Pour onto parchment paper and smoothe it out. Sprinkle with a little kosher or Malden salt.
Chill the pomegranate bark in the refrigerator or freezer. Serve and enjoy.
Have a wonderful Rosh HaShana. May it be a year blessed with sweetness, love, peace, health, and good fortune of all sorts.
Good wishes from my family to yours,