California Pomegranates

I love eating Pomegranates seeds but what else can I do with them? Anyone have any Recipes?

Anyone have a Pomegranate recipe?
Pomegranate Sorbet in Champagne

MAKES ABOUT 4 CUPS

Look for large, heavy pomegranates to yield dark red juice. Serve the sorbet in shallow bowls in a pool of Champagne or pass glasses of Champagne alongside.

POMEGRANATE SORBET

7 large pomegranates-- 6 halved crosswise, plus 1 peeled and separated into seeds, for garnish

3/4 cup plus 1 tablespoon sugar

2 teaspoons fresh lemon juice

Chilled brut Champagne, for serving

Candied Clementines

Using a large citrus juicer, ream 12 of the pomegranate halves to yield 2 cups of juice. Strain the juice if necessary to remove any seeds or white pith.

2. In a small saucepan, combine the sugar with 1/2 cup plus 2 tablespoons water. Simmer the syrup over moderate heat until thick and reduced to 3/4 cup, about 5 minutes. Let cool to room temperature. Stir the syrup and lemon juice into the pomegranate juice. Transfer the mixture to an ice cream maker and freeze according to the manufacturer%26#039;s instructions. While the sorbet is churning, chill a stainless steel bowl in the freezer. As soon as the sorbet is done, transfer it to the chilled bowl.

3. To serve, scoop the pomegranate sorbet into chilled dessert bowls or Champagne saucers. Pour Champagne around the sorbet, garnish with 3 or 4 Candied Clementines and sprinkle with the pomegranate seeds.

MAKE AHEAD The pomegranate juice can be frozen for up to 1 month. The pomegranate sorbet can be frozen, covered, for up to 2 days.

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Pomegranate Champagne Cocktail

Though very simple, this cocktail offers a festive color and bright taste should you want to enliven your champagne. Pomegranate juice is available in most natural foods stores.

1 part pomegranate juice

3 parts dry champagne or sparkling wine

Dash of Campari

Pomegranate seeds, for garnish (optional)

Mix together first three ingredients and pour into chilled champagne flutes or martini glasses. Optional: Float pomegranate seeds on top.

[Note: If you are unable to find good-quality champagnes locally, this can be an option for enlivening a not-so-wonderful bottle.]

http://www.gildedfork.com/recipes/feb06/...

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Here%26#039;s a bunch:

http://www.pomegranates.org/recipes.html
Reply:I have made vinegar from the old pomegranates and I compare my vinegar just as good in taste like the one i Got from www.olivespot.com the only think is mine is quite cludy Report It

Reply:This is the best way, not only to use pomegranates, but it also put them on the %26#039;spotlight%26#039;.

Christmas Pavlova by Nigella Lawson

8 large egg whites

pinch of salt

1 2/3 cups sugar

1 tbsp cornstarch

2 tsp vinegar

1 tsp rosewater

2 pomegranates

juice of 1/2 a lemon

2 1/4 cups heavy cream

1 baking sheet and parchment paper

Preheat your oven to 350F. Line your baking sheet with parchment paper and draw an 8-inch circle on the paper (i use the base of my spring form cake pan here)

Beat the egg whites and salt until satiny peaks form. Beat in the sugar, a scattered spoonful at a time, until it turns stiff and shiny. Sprinkle over the cornstarch, vinegar and rosewater and fold in lightly (you can use a metal spoon, the kind we use for soups or salads)

Mound onto the baking tray within the circle, flatten the top and smooth the sides (you dont have to do it perfectly, its home cooking anyways, just remember, the more ramshakle it looks, the better the results).

Put it in the oven and immediately reduce the heat to 300F. Cook for 1 3/4 hours. When you feel that its cook through, (just remember that the pavlova has to be crispy on the outside, and marshmallowy on the inside, its easy, dont worry) turn off the oven and let the pavlova cool in it completely, just open the oven door slightly. You can also make this in advance and store it in an airtight container for a week (i%26#039;ve tried, its still fresh).

Now, cut the pomegranates in half and juice it, you can use and electric juicer for this procedure. Decant the juice into a small saucepan along with the lemon juice. Bring to the boil and let bubble for a few minutes or until the mixture starting to resemble like a syrup. Take off the heat and let it cool.

Whip the heavy cream until thick but not stiff (i always do it half way on my free standing mixer and carry on by hand, beating creams just makes me nervous!), just look for that %26#039;airy%26#039; texture here.

Ok, assembly time, almost there now. Oh! almost forgot, dont be panic if your pavlova%26#039;s crack, its %26#039;the%26#039; look here, believe me, if its cracked, then its good.

Invert the pavlova onto a big flat bottomed plate, peel off the baking parchment. Pile the cream on top (no neatness here, just go with the flow, i use my worn out spatula and just make airy points on top, dollop by dollop while Beth Orton%26#039;s singing in the background)

Now, halve the second pomegranate and hold one half (cut side down) over the creamed topped pavlova and start bashing it with a wodden spoon (just make sure you dont hit your own hand, speaking from experience). Let the seeds shower the cream, move about in circle as you bash and let some fall on the rim of the plate.

Finally, drizzle over the shining syrup and with gusto, take it to the table.

Note: this is wonderful fridge cold too, if there%26#039;s any leftover in sight that is.

Good luck! (Well, you dont neet it actually, coz its easy, have fun trying it out!)
Reply:Golden Beet and Pomegranate Salad

3 golden beets (can use regular red beets if you want, just not as pretty)

1 cup diced red onion

1/4 cup red wine vinegar

1/4 cup chicken broth or vegetable broth

3 tablespoons Triple Sec or other orange-flavored liqueur

1 tablespoon sugar

1/2 teaspoon grated orange peel

1 cup pomegranate seeds

Salt

2 cups arugula and butter lettuce leaves

1/4 cup crumbled feta cheese

1 Cook the beets - either boil them for 45 minutes or roast them at 375°F for an hour. Let cool. Peel and dice into 1/2 inch cubes.

2 In a 10 to 12-inch nonstick frying pan over high heat, boil beets, onion, vinegar, broth, liqueur, sugar, and orange peel, stirring often, until liquid is reduced to 2 tablespoons, 5 to 7 minutes. Let cool to room temperature, or chill airtight up to 1 day.

3 Stir pomegranate seeds into the beet mixture and salt to taste. Serve on top of salad greens on individual plates. Sprinkle with feta cheese.

Serves 4.

Roasted Salmon With Pomegranate-Avocado Salsa

Makes 4 servings

2 teaspoons ground coriander

2 teaspoons sugar

Salt, as needed

1 pomegranate, seeded

1/2 cup thinly sliced green onion

3 tablespoons fresh lime juice

2 teaspoons finely chopped jalapeno pepper or to taste

1 large clove garlic, chopped finely

2 avocados, preferably Hass, cut in 1/2-inch dice

1 head heart of romaine, about 7 ounces

4 center-cut salmon fillets

the same thickness, 6 to 7 ounces each

1 lime, cut in eighths for garnish

Mix coriander, sugar, and 1 teaspoon salt; reserve.

Up to 4 hours before serving, mix pomegranate seeds, onion, lime juice, jalapeño, and garlic; gently fold in avocado. If holding more than 30 minutes, put plastic wrap against the surface of the salsa, then tightly cover; store in the refrigerator. Remove about 30 minutes before serving.

Separate the romaine leaves; wash, then dry thoroughly. Reserve 4 of the most attractive for garnish. Slice the remaining leaves crosswise in thin shreds; reserve.

To prepare the salmon, rub a generous teaspoon of the reserved seasoning mixture over each piece. Arrange the salmon on a baking sheet, skin-side down. Roast at 500 degrees F about 11 minutes for medium rare (salmon should be spongy when pressed with a finger at its thickest part) and 13 minutes for medium-well (salmon should be just firm when pressed with a finger at its thickest part).

While the salmon cooks, mound 1/4 of the shredded romaine on each of 4 serving plates. Top with 1/2 cup salsa. When salmon is done let it cool slightly; it should be warm but not hot. Put a piece of salmon on each plate; garnish each with a reserved romaine leaf and 2 lime wedges.
Reply:Fresh Pomegranate and Orange Juice

1 pomegranate

1/4 cup water

1/2 cup fresh orange juice

sugar to taste

2 tsp orange-flower water

fresh mint sprigs for garnish

Fill a large bowl with water. Cut the pomegranate in half lengthwise. Holding the fruit under the water, break it apart, seperating the seeds from the skin and the white pith. The seeds will drop to the bottom of the bowl, while the pith will float to the surface. Transfer the seeds to a colander or strainer. Rinse, removing any bits of remaining skin and pith.

In a blender or a juicer, puree the pomegranate seeds with the water. Strain through a find-meshed sieve, pressing the puree with the back of a large spoon to extract as much liquid as possible. Transfer to a container and stir in the orange juice, sugar, and orange-flower water. Serve over ice cubes and garnish with mint sprigs.
Reply:Try the following

Pomegranate pancakes with chocolate sauce and orange cream

Ingredients

For the pancakes

2 free-range eggs, beaten

5 tbsp plain flour

3 tbsp milk

1 tsp vegetable oil

½ pomegranate, seeds only

For the chocolate sauce

75g/2½oz cocoa powder

1 tbsp hot water

2 tsp icing sugar

1 tbsp double cream

For the orange cream

150ml/¼ pint double cream, lightly whipped

½ orange, zest and juice

1 tbsp icing sugar

1 orange, peeled and sliced, to garnish

Method

1. For the pancakes, place the eggs, flour and milk into a bowl and mix to make a batter the consistency of double cream, adding a little more milk if necessary.

2. Heat the vegetable oil in a frying pan and pour in enough pancake mixture to coat the base of the pan when swirled. Sprinkle over some of the pomegranate seeds and fry the pancake for 1-2 minutes on each side. Repeat with the rest of the batter to make four pancakes. Fold the pancakes into quarters, arrange on a serving plate and set aside in a warm place.

3. For the chocolate sauce, place the cocoa powder, hot water and icing sugar into a bowl and mix well, then stir in the cream.

4. For the orange cream, place the whipped cream, orange zest and juice and icing sugar into a bowl and mix gently to combine.

5. To serve, pour the chocolate sauce over the pancakes, top with spoonfuls of orange cream and garnish with orange slices.

OR Pomegranate fool

Ingredients

2 free-range egg whites

75g/3oz caster sugar

2 tbsp Greek yoghurt

1 pomegranate, top cut off, seeds and juice reserved

100ml/3½fl oz double cream, whisked to stiff peaks

1 tsp icing sugar, to dust

Method

1. Whisk the egg whites until soft peaks form when the whisk is removed. Continue to whisk, slowly adding the caster sugar, until glossy.

2. In a separate bowl, mix the yoghurt, pomegranate seeds and juice, and cream.

Fold the whisked egg whites into the cream mixture.

3. Spoon the mixture into the empty pomegranate.

4. To serve, place the pomegranate in the middle of a plate and dust with icing sugar.

Or Pak choi and pomegranate salad

Ingredients

1 pak choi, cut in half

4 white tiger prawns, cooked

½ pomegranate, seeds removed

handful of fresh coriander, chopped

handful of fresh mint, chopped

drizzle of olive oil

squeeze of lemon juice

Method

1. In a bowl, combine the pak choi, prawns, pomegranate seeds, coriander and mint.

2. Add the olive oil and lemon juice and toss to coat.

3. Transfer to a serving bowl and serve.

Or Moroccan lamb tagine with lemon and pomegranate couscous

For the lamb tagine

4 tbsp olive oil

8 garlic cloves, peeled and crushed

4 onions, peeled and chopped

4 tsp grated, fresh ginger

1½ tbsp coriander seeds, crushed

3 tsp ground cinnamon

sea salt and freshly ground black pepper

3kg/7lb shoulder of lamb, boned, fat removed and cut into 4cm/1½in cubes

2 tbsp tomato purée

2kg/4½lb ripe tomatoes or 4 X 400g/14oz can tomatoes, coarsely chopped

4-5 tbsp honey

For the couscous

1 large or 2 small pomegranates

800g/1¾lb couscous

6 tbsp olive oil

2 lemons, juice only

1 litre/1¾ pints boiling chicken stock or water

sea salt and freshly ground black pepper

4 tbsp chopped, fresh mint or coriander

To serve

1 lime, cut into wedges

bowl Greek yoghurt

Method

1. Preheat the oven to 160C/325F/Gas 2.

2. For the lamb tagine, heat a large ovenproof casserole or heavy saucepan on a medium to high heat.

3. Add the olive oil, garlic, onions, ginger and spices and season with sea salt and freshly ground black pepper. Stir, then cook, covered, on a low heat for about ten minutes, until the onions are soft.

4. Add the lamb, tomato purée, chopped tomatoes and honey into the saucepan, stir throughly.

5. Bring to the simmer and place in the oven for 1½ hours, until the lamb is tender.

6. Remove the lid of the saucepan halfway through the cooking time to let the liquid reduce and thicken.

7. If the sauce is still a bit thin, put the saucepan on the hob on a medium heat and without the lid. Stir occasionally and let the liquid reduce until a thick sauce begins to appear.

8. Meanwhile, for the couscous, cut the pomegranates in half and scoop out the seeds using a teaspoon and remove the white membrane around the seeds.

9. Place the couscous in a bowl and mix in the olive oil and lemon juice.

10. Pour the boiling stock or water onto the couscous and season with sea salt and freshly ground black pepper.

11. Allow the couscous to sit in a warm place for 5-10 minutes until the liquid has been absorbed.

12. Stir the chopped herbs and pomegranate seeds into the couscous.

13. To serve, place the tagine on serving plates with couscous and a wedge of lime. Serve alongside a bowl of thick Greek yoghurt.
Reply:----------------------------------------...

Ingredients:

2 lbs norwegian salmon fillets of best quality) 1/4 cup salt (preferably sea salt) 1/3 cup sugar 1/2 teaspoon white peppercorns, slightly crushed in a mortar 1 bunch fresh dill, the stems Mustard sauce 3 tablespoons Swedish mustard from ikea or german sweet mustard 1 teaspoon Dijon mustard 1 teaspoon sugar 1 teaspoon vinegar salt, pepper 6 tablespoons mild vegetable oil (not olive oil!) additional fresh dill, finely chopped FOR THE POMEGRANATE VINAIGRETTE 1/2 cup pomegranate juice 1 teaspoon finely minced shallot 1 tablespoon champagne vinegar or white wine vinegar 2 teaspoons fresh lemon juice 1/4 teaspoon sugar 1 tablespoon extra virgin olive oil 2 tablespoons walnut oil

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Method:

1. For the salmon, remove all bones with a pair of tweezers, but leave the skin on. 2. Rinse. 3. Mash the dill stems in a mortar with a little of the salt. 4. Mix with the rest of the salt, the sugar and pepper. 5. Save the dill leaves for the sauce. 6. Cover the flesh side of the fillets with the mixture, and place the fillets flesh-to-flesh in a tray made of glass or stainless steel. 7. Cover with plastic foil and put a heavy weight on top (e. g. the mortar or a brick). 8. Keep refrigerated for 72 hours, turning the fillets every 12 hours. 9. Do not discard the liquid that forms. 10. Scrape off the spices and discard the liquid. 11. The salmon will keep refrigerated for about a week. 12. For the sauce, mix mustard, sugar and vinegar. 13. Add the oil a little at the time (as for mayonnaise), constantly stirring. 14. Just before serving, add lots of dill and salt and pepper to taste. 15. Slice the salmon with a sharp, flexible knife in big, thin slices parallell to the skin. 16. Arrange the ice-cold salmon on lettuce leaves with slices of lemon. 17. Serve the sauce separately. 18. Also serve toasted bread and butter.

3 golden beets (can use regular red beets if you want, just not as pretty)

1 cup diced red onion

1/4 cup red wine vinegar

1/4 cup chicken broth or vegetable broth

3 tablespoons Triple Sec or other orange-flavored liqueur

1 tablespoon sugar

1/2 teaspoon grated orange peel

1 cup pomegranate seeds

Salt

2 cups arugula and butter lettuce leaves

1/4 cup crumbled feta cheese

1 Cook the beets - either boil them for 45 minutes or roast them at 375°F for an hour. Let cool. Peel and dice into 1/2 inch cubes.

2 In a 10 to 12-inch nonstick frying pan over high heat, boil beets, onion, vinegar, broth, liqueur, sugar, and orange peel, stirring often, until liquid is reduced to 2 tablespoons, 5 to 7 minutes. Let cool to room temperature, or chill airtight up to 1 day.

3 Stir pomegranate seeds into the beet mixture and salt to taste. Serve on top of salad greens on individual plates. Sprinkle with feta cheese.

Serve piping hot with pomegranate seeds and mint leaves for garnish accompanied by a seafood salad and a luscious tiramisu for dessert.

1 cup fresh or bottled pomegranate juice

1 large clove garlic, minced

3 black peppercorns, crushed

1/4 cup finely chopped fresh mint leaves

4 double-thick California lamb loin chops

2 teaspoons olive oil

1 teaspoon pomegranate seeds; for garnish

Mint leaves; for garnish

Combine pomegranate juice, garlic, peppercorns and chopped mint in non-reactive bowl; mix well. Add chops and turn several times to coat well. Refrigerate 8 to 12 hours, turning occasionally.

Remove chops from marinade; drain and set aside. Pour marinade into small saucepan. Heat to boiling and simmer 20 minutes or until reduced to 1/3 cup. Brush chops with reduced marinade and oil. Broil or grill chops about 3 inches from heat, brushing once or twice with marinade. Cook to preferred doneness, about 5 to 6 minutes per side for medium rare, 7-8 minutes for medium and 9 to 10 minutes for well done.
Reply:Pomegranate Gelatin

2 packages (3 ounces each) raspberry gelatin

2 cups boiling water

1 cup cold water

1-1/2 cups pomegranate seeds (about 2 pomegranates)

1 can (8 ounces) crushed pineapple, drained

1/2 cup sour cream

1/2 cup mayonnaise

In a large bowl, dissolve gelatin in boiling water. Stir in cold water, pomegranate seeds and pineapple. Pour into an 11-in. x 7-in. x 2-in. dish. Refrigerate until firm.

Combine sour cream and mayonnaise; spread over gelatin. Refrigerate until serving. Yield: 10 servings.

http://recipes.tasteofhome.com/eRMS/recp...
Reply:Pomegranate Cake

Ingredients

2 eggs

3/4 cups sugar

1 cup sifted cake flour

1 teaspoon baking powder

1 cup pomegranate juice

Grease and flour an 8-inch cake pan.In a mixing bowl, beat eggs until foamy and gradually add sugar. Continue beating until mixture is stiff and full of air.Sift cake flour and baking powder, divide in three parts and fold into the egg-sugar mixture, alternate with the pomegranate juice.Transfer the batter to the cake pan and bake at 350 degrees F for 35-40 minutes.Cool for 10-15 minutes and turn out on a cake plate.Dust with powdered sugar or frost with a butter cream frosting.

Pomegranate Lamb

* 1 cup unsweetened. pomegranate juice

* 1/2 cup dry red wine

* 2 large sweet onions

* 1 lemon, unpeeled, chopped

* 3 cloves garlic, slightly crushed but whole

* 1 tsp black pepper

* 1 tbsp chopped fresh basil leaves

* 1 tsp salt

* 1 (5- to 6-pound) leg of lamb, boned and butterflied

Combine pomegranate juice, red wine, sweet onions, lemon, garlic, pepper, basil, and salt in a large freezer zip-top bag.Add lamb to the bag, squeeze out the air, and gently massage the marinade into the lamb. Refrigerate 12 hours or overnight.

To cook: Preheat coals in grill to medium or preheat oven to 325 F.If grilling, wipe the lamb of excess marinade. Grill or roast until internal temperature of lamb reaches 145 F. Cover lamb with foil and let rest 10 to 15 minutes before carving.
Reply:dried pomng. seeds can be sustituted for vinegar or lemn juice in most of the receipes.
Reply:Pomegranate Tea

3 ounces pomegranate seeds, dried (I used Shan)

6 cups water

1 teaspoon Splenda sugar substitute (can use honey instead)

Bring water to rolling boil. Add seeds and turn heat to low. Simmer for about 3 minutes. Remove from heat and allow to steep 10-15 minutes. Strain and sweeten.

This is good hot or cold.

Pomegranate Pie

crust

30 gingersnap cookies, crushed

1/3 cup butter, melted

1 pinch salt

bottom layer

1/3 cup sugar

1 (1/4 ounce) envelope unflavored gelatin

1 1/2 cups pomegranate juice

2 tablespoons lime juice

1 teaspoon grated lime zest

1/4 cup pomegranate seeds

top layer

3/4 teaspoon unflavored gelatin

1/4 cup pomegranate juice

1 1/2 cups heavy cream

2 tablespoons sugar

pomegranate seeds, to garnish

lime zest (to garnish)

preheat the oven to 350.

for crust:.

mix cookie crumbs, melted butter and salt in a bowl.

press into bottom and up the sides of a pie plate.

bake for 12 minutes until browned, remove and place on a wire rack to cool.

bottom layer:.

in a small saucepan mix sugar and gelatin together.

add the juices and zest and heat over medium until dissolved, about 5 minutes.

refrigerate for 15 mniutes.

stir in pomegranate seeds and pour into pie crust.

refrigerate for 45 minutes.

top layer:.

in a small glass bowl sprinkle gelatin over 1/4 c pomegranate juice.

let it stand 5 minutes to soften, then heat in a microwave for 20 seconds until softened.

meanwhile beat cream and sugar with an electric mixer until soft peaks form.

slowly add cooled pomegranate mixture, beat until stiff peaks form.

remove the pie from the refrigerator and add whipped cream over bottom layer.

garnish with lime zest and pomegranate seeds.

refrigerate 2 hours or until firm enough to slice.
Reply:Antioxidant Fruit Salad

1 mango

1 cup blueberries

1 pomegranate

2 teaspoons lime juice

Cut the mango in half around the stone, and then criss-cross the flesh of the mango halves with a knife into 1/2-inch squares.

Push the diced mango flesh outwards and then slice off the squares from the skin into a bowl. Squeeze skins for juice placing into bowl.

Add in the blueberries, then halve the pomegranate and pop out the seeds spooning over the mango. Squeeze pomegranate for juice add into bowl. Finally squeeze over the lime juice and serve.

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Another easy idea, pop out the seeds add some salt, shake and freeze. Makes for a great snack.

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Pomegranate Margarita

1-liter bottle of tequila

2 cups Cointreau

2 cups pomegranate juice

1 cup fresh lime juice

Ice cubes

In a large glass pitcher, combine the tequila, Cointreau, pomegranate juice and lime juice. Fill a cocktail shaker with ice, pour in 1 cup of the margarita mix and shake well. Strain into a salted cocktail glass and serve. Margarita mix can be refrigerated overnight.

super nanny

Sunday, April 12, 2009

Whats a pomegranate?

Why is pomegranate so popular now?

Is frozen pomegranate juice just as effective in reducing cholesterol as bottled juice?

Anyone have a Pomegranate recipe?

Is there a "proper" method to eat a pomegranate?

Are pomegranate leaves poisonous to cats?

Does pomegranate juice spoil if left at room temperature?

California Pomegranates

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