Festive recipes for the holidays featuring seasonal pomegranates.
Pomegranate Basil Vinaigrette
Use over tossed baby greens or drizzle over roast meats, especially lamb or poultry.
1/2 cup extra virgin olive oil
1/4 cup unsweetened pomegranate juice
1 tsp lemon juice
6-8 fresh basil leaves, minced
1/4-1/2 tsp dry mustard powder
1 clove garlic, crushed
pinch of sea salt, optional
Process all ingredients in a blender until smooth. Store in a tightly-covered glass jar in the refrigerator.
Recipe from the Whole Foods Markets
Note:
The first SC Whole Foods Market opened in 2004 in Patriot’s Plaza, 923 Houston Northcutt Blvd., on U.S. Highway 17 in Mt Pleasant, a Charleston suburb. The 46,000-square-foot store is a food aficionado’s paradise with products obtained locally and from all over the world, often from small, dedicated artisians.
Sticky Red Wings3 pounds chicken wings
1/2 teaspoon salad oil
2 teaspoons minced garlic
3 tablespoons minced fresh jalapeno chilies
1 cup pomegranate juice
1 cup cranberry juice
1/3 cup sugar
2 tablespoons cider vinegar
3 tablespoons pomegranate seeds
Salt.
Rinse wings, drain and cut apart at the joint. Place in a single layer in 10 by 15 inch nonstick pan. Bake in a 400 degree oven until brown and crisp, about 1 hour, turning pieces occasionally.
In a medium nonstick frying pan over high heat, stir oil, garlic and chilies for 2-3 minutes. Add pomegranate juice, cranberry juice, sugar and vinegar. Stir until sugar dissolves, bring to boil. Boil until reduced to 2/3 cup; about 15 minutes.
Drain and discard fat from chicken wings. Pour sauce over wings and turn pieces to coat. Bake until sauce thickens and sticks to wings, 10 to 12 minutes, turning often.
Recipe from the Pomegranate Council, San Francisco
Pomegranate Glaze
4 cups pomegranate juice
1 cup sugar
1 teaspoon minced fresh garlic
Salt, to taste
1 pinch red crushed chili flakes
Place all ingredients in a medium saucepan and bring to a boil over medium to high heat. skim foam on top as it boils. reduce by half to a honey consistency. While still hot, brush on finished broiled items. Recipe from Eric Olson, Executive Chef, North Country Club, Westlake Village, California.
Recipe from the Pomegranate Council, San Francisco
Cook’s Note:
Near the end of the cooking time, brush glaze over roast chicken, game hens, goose, pork, lamb or grilled vegetables like eggplant.
Seed from 2 pomegranates
1/3 cup pomegranate juice
1/4 cup water
1 teaspoon unflavored gelatin
2 tablespoons sugar
Remove seed from pomegranates. Place juice in a 1 cup liquid measure and add water. Sprinkle gelatin over juice and let stand one minute to soften. Transfer gelatin mixture to a small saucepan. Add sugar and cook over medium heat, stirring, until sugar is dissolved. Pour mixture into a bowl and set bowl in a larger bowl of ice and cold water, stirring mixture gently until it is cold and slightly thickened but not set. Stir in pomegranate seeds. Spoon topping onto chilled cheesecake in a 9-1/2-inch springform pan. Chill cake until topping sets, about one hour. Remove sides of pan and serve chilled. Delicious with an orange-flavored cheesecake.
Recipe from the Pomegranate Council, San Francisco
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