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I bought a pomegranate, what does one do with them? NT
- Thread starter kendall
- Start date
Found this in my files: Pomegranate Sorbet
POMEGRANATE SORBET
1 cup sugar
3 cups pomegranate juice, such as Pom
1 cup fresh-squeezed orange juice
Put the sugar in a noncorroding pan (stainless steel, glass or lined) and add about 1 cup of pomegranate juice. Heat, stirring constantly, until the sugar has melted completely and you can feel no sugar crystals when you rub some juice between your fingers.
Pour the sugar mixture into a bowl with the remaining juice. Chill.
Freeze according to the instructions with your ice cream maker.
Makes 1 quart.
— Adapted from 'Chez Panisse Desserts'
POMEGRANATE SORBET
1 cup sugar
3 cups pomegranate juice, such as Pom
1 cup fresh-squeezed orange juice
Put the sugar in a noncorroding pan (stainless steel, glass or lined) and add about 1 cup of pomegranate juice. Heat, stirring constantly, until the sugar has melted completely and you can feel no sugar crystals when you rub some juice between your fingers.
Pour the sugar mixture into a bowl with the remaining juice. Chill.
Freeze according to the instructions with your ice cream maker.
Makes 1 quart.
— Adapted from 'Chez Panisse Desserts'
Another from my files: Fesenjan (Persian-Style Chicken w/ Walnut, Onion and Pomegranate sauce
FESENJAN (PERSIAN-STYLE CHICKEN WITH WALNUT, ONION, AND POMEGRANATE SAUCE)
from Gourmet Magazine
INGREDIENTS:
1/4 cup olive oil or 1/2 stick (1/4 cup) unsalted butter "(I used the olive oil, the original recipe calls for the butter, do what you must)"
2 1/2- to 3-pound chicken, cut into serving pieces "(I used breasts, as that’s what I had)"
2 onions, sliced thin
1 tsp ground cinnamon
2 cups coarsely ground toasted walnuts
1 pomegranate (about 8 to 10 ounces), halved and squeezed gently to yield enough seeds and juice to measure about 2/3 cup
1/2 cup tomato sauce "(I used canned, diced tomatoes that I broke up with an immersion blender, as I had no tomato sauce on hand)"
1 1/2 cups chicken broth
1 tbsp plus 1 teaspoon fresh lemon juice
1/4 tsp salt
1/4 tsp pepper
1 tbsp unsulfured molasses "(I substituted dark brown sugar)"
Optional but recommended: goat cheese or feta cheese
COUSCOUS WITH PISTACHIOS - recipe follows
DIRECTIONS:
In a large heavy skillet heat the butter over moderately high heat until the foam subsides, in it saute the chicken, patted dry, turning it once, for 15 minutes, or until it is browned on all sides, and transfer it to a plate. Add the onion to the skillet and cook it over moderately low heat, scraping up the brown bits, for 10 minutes, or until it is golden and softened. Stir in the cinnamon and cook the mixture, stirring, for 1 minute.
Stir in the walnuts and cook the mixture, stirring, for 1 minute. Stir in the pomegranate seeds and juice, tomato sauce, broth, lemon juice, salt, pepper, and molasses, bring the mixture to a boil, and simmer it for 3 minutes.
Add the chicken and any juices that have accumulated on the plate and simmer the mixture, covered, for 15 to 20 minutes, or until the chicken is cooked through. Serve with couscous and crumbled feta or goat cheese on top.
Flat bread on the side is also quite nice.
COUSCOUS WITH PISTACHIOS
From Sara Moulton
1 tsp olive oil
1 scallion, both white and green parts thinly sliced
salt & pepper
3/4 cups couscous
1/3 cup roasted pistachios, shelled and coarsely chopped
Add oil to a medium pot over medium heat. Add the scallion (the white parts) and cook until soft. About one minute. Add salt and pepper. Then, add 1 cup of water and bring to a boil. Add the couscous, stir, remove from heat, cover and let stand five minutes.
Add the pistachios and green parts of the scallion and fluff with a fork. Adjust salt and pepper and serve with the Fesenjan.
http://www.jemangelaville.com/index.php?s=FESENJAN
FESENJAN (PERSIAN-STYLE CHICKEN WITH WALNUT, ONION, AND POMEGRANATE SAUCE)
from Gourmet Magazine
INGREDIENTS:
1/4 cup olive oil or 1/2 stick (1/4 cup) unsalted butter "(I used the olive oil, the original recipe calls for the butter, do what you must)"
2 1/2- to 3-pound chicken, cut into serving pieces "(I used breasts, as that’s what I had)"
2 onions, sliced thin
1 tsp ground cinnamon
2 cups coarsely ground toasted walnuts
1 pomegranate (about 8 to 10 ounces), halved and squeezed gently to yield enough seeds and juice to measure about 2/3 cup
1/2 cup tomato sauce "(I used canned, diced tomatoes that I broke up with an immersion blender, as I had no tomato sauce on hand)"
1 1/2 cups chicken broth
1 tbsp plus 1 teaspoon fresh lemon juice
1/4 tsp salt
1/4 tsp pepper
1 tbsp unsulfured molasses "(I substituted dark brown sugar)"
Optional but recommended: goat cheese or feta cheese
COUSCOUS WITH PISTACHIOS - recipe follows
DIRECTIONS:
In a large heavy skillet heat the butter over moderately high heat until the foam subsides, in it saute the chicken, patted dry, turning it once, for 15 minutes, or until it is browned on all sides, and transfer it to a plate. Add the onion to the skillet and cook it over moderately low heat, scraping up the brown bits, for 10 minutes, or until it is golden and softened. Stir in the cinnamon and cook the mixture, stirring, for 1 minute.
Stir in the walnuts and cook the mixture, stirring, for 1 minute. Stir in the pomegranate seeds and juice, tomato sauce, broth, lemon juice, salt, pepper, and molasses, bring the mixture to a boil, and simmer it for 3 minutes.
Add the chicken and any juices that have accumulated on the plate and simmer the mixture, covered, for 15 to 20 minutes, or until the chicken is cooked through. Serve with couscous and crumbled feta or goat cheese on top.
Flat bread on the side is also quite nice.
COUSCOUS WITH PISTACHIOS
From Sara Moulton
1 tsp olive oil
1 scallion, both white and green parts thinly sliced
salt & pepper
3/4 cups couscous
1/3 cup roasted pistachios, shelled and coarsely chopped
Add oil to a medium pot over medium heat. Add the scallion (the white parts) and cook until soft. About one minute. Add salt and pepper. Then, add 1 cup of water and bring to a boil. Add the couscous, stir, remove from heat, cover and let stand five minutes.
Add the pistachios and green parts of the scallion and fluff with a fork. Adjust salt and pepper and serve with the Fesenjan.
http://www.jemangelaville.com/index.php?s=FESENJAN
I take out the red seeds under water in a bowl. The white stuff floats to the top while
the seeds sink. I drain the seeds, let them dry and put them into a container. I throw them into salads, rice, couscous dishes. Eat them by the spoonfull. My neighbor make pomegranate juice with his. They are very good for you so eat up while they are in season.
the seeds sink. I drain the seeds, let them dry and put them into a container. I throw them into salads, rice, couscous dishes. Eat them by the spoonfull. My neighbor make pomegranate juice with his. They are very good for you so eat up while they are in season.
tammyarcadia-ca
Well-known member
roll and roll and roll them, stick in a straw and suck out the juice!
Kendall, here's a Mexican (from Mexico) food link that has lots of recipes, some pomegranate.
http://www.visitmexico.com/wb/Visitmexico/Visi_recetas?utm_source=saveour&utm_medium=box&utm_campaign=usa2sv2
http://www.visitmexico.com/wb/Visitmexico/Visi_recetas?utm_source=saveour&utm_medium=box&utm_campaign=usa2sv2
Rec: Pomegranate Rice....I posted this a while back and think it sounds delicious.
I still haven't gotten around to making it but I think it really sounds great.
Pomegranate Rice
Serve this rice dish hot or at room temperature. Samuelsson cooks part of the rice separately to vary the texture.
2 tablespoons Spiced Butter (recipe given) or unsalted butter
2 cups short-grain white rice
1/2 cup olive oil
2 shallots, chopped
1 (2-inch-long) piece ginger root, grated
1 cinnamon stick
3 cups chicken broth
1 bay leaf
1/2 cup shelled pistachios
Seeds from 2 pomegranates
Melt the butter in a medium saute pan over very low heat; add 1/2 cup rice, stirring to coat. Cook, stirring occasionally, 30 minutes until the rice is a nut-brown color. Remove from heat.
Meanwhile, heat the oil in a medium saucepan over medium heat. Add the shallots, ginger and cinnamon; stir in the remaining 1 1/2 cups rice. Cook, stirring, 5 minutes until the rice is golden brown. Add the chicken broth and bay leaf; raise heat to medium high. Heat to a boil; reduce heat to a simmer, cover and cook 14 minutes until most of the water is absorbed. Remove from heat; let sit covered 10 minutes until all the liquid is absorbed.
Mix the rices together in a large bowl; fold in the pistachios and pomegranate seeds. Remove the bay leaf. Makes 6 servings.
Per serving: 523 calories, 52 percent calories from fat, 30 grams total fat, 7 grams saturated fat, 17 milligrams cholesterol, 56 grams carbohydrates, 3 grams total fiber, 9 grams protein, 176 milligrams sodium.
To remove pomegranate seeds, cut around the stem end of the whole fruit. Remove the stem end. Gently split the open fruit while it is submerged in a bowl of cold water. Separate seeds from the flesh under water. Seeds will drop to the bottom; flesh will float. Discard flesh. Drain the seeds.
Spiced Butter
1 pound unsalted butter
1/2 medium red onion, coarsely chopped
1 clove garlic, minced
1 (3-inch-piece) ginger root, peeled and finely chopped
1 teaspoon fenugreek seeds
1 teaspoon ground cumin
1 teaspoon cardamom seeds
1 teaspoon dried oregano
1/2 teaspoon ground turmeric
8 fresh basil leaves or 1/2 teaspoon dried basil leaves
Melt the butter in medium saucepan over low heat, stirring frequently. As foam rises to the top, skim and discard it. Continue cooking, without letting the butter brown, until no more foam appears.
Add the onions, garlic, ginger, fenugreek, cumin, cardamom, oregano, turmeric and basil; continue cooking 15 minutes, stirring occasionally.
Remove from heat; let stand until the spices settle. Strain through a fine-mesh sieve before using. Store in the refrigerator in a tightly covered container up to 3 weeks. Makes 1 1/2 cups.
Per (1-tablespoon) serving: 138 calories, 98 percent calories from fat, 15 grams total fat, 10 grams saturated fat, 41 milligrams cholesterol, 1 gram carbohydrates, no fiber, .3 gram protein, 2 milligrams sodium.
Copyright © 2007, South Florida Sun-Sentinel
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=46878
I still haven't gotten around to making it but I think it really sounds great.
Pomegranate Rice
Serve this rice dish hot or at room temperature. Samuelsson cooks part of the rice separately to vary the texture.
2 tablespoons Spiced Butter (recipe given) or unsalted butter
2 cups short-grain white rice
1/2 cup olive oil
2 shallots, chopped
1 (2-inch-long) piece ginger root, grated
1 cinnamon stick
3 cups chicken broth
1 bay leaf
1/2 cup shelled pistachios
Seeds from 2 pomegranates
Melt the butter in a medium saute pan over very low heat; add 1/2 cup rice, stirring to coat. Cook, stirring occasionally, 30 minutes until the rice is a nut-brown color. Remove from heat.
Meanwhile, heat the oil in a medium saucepan over medium heat. Add the shallots, ginger and cinnamon; stir in the remaining 1 1/2 cups rice. Cook, stirring, 5 minutes until the rice is golden brown. Add the chicken broth and bay leaf; raise heat to medium high. Heat to a boil; reduce heat to a simmer, cover and cook 14 minutes until most of the water is absorbed. Remove from heat; let sit covered 10 minutes until all the liquid is absorbed.
Mix the rices together in a large bowl; fold in the pistachios and pomegranate seeds. Remove the bay leaf. Makes 6 servings.
Per serving: 523 calories, 52 percent calories from fat, 30 grams total fat, 7 grams saturated fat, 17 milligrams cholesterol, 56 grams carbohydrates, 3 grams total fiber, 9 grams protein, 176 milligrams sodium.
To remove pomegranate seeds, cut around the stem end of the whole fruit. Remove the stem end. Gently split the open fruit while it is submerged in a bowl of cold water. Separate seeds from the flesh under water. Seeds will drop to the bottom; flesh will float. Discard flesh. Drain the seeds.
Spiced Butter
1 pound unsalted butter
1/2 medium red onion, coarsely chopped
1 clove garlic, minced
1 (3-inch-piece) ginger root, peeled and finely chopped
1 teaspoon fenugreek seeds
1 teaspoon ground cumin
1 teaspoon cardamom seeds
1 teaspoon dried oregano
1/2 teaspoon ground turmeric
8 fresh basil leaves or 1/2 teaspoon dried basil leaves
Melt the butter in medium saucepan over low heat, stirring frequently. As foam rises to the top, skim and discard it. Continue cooking, without letting the butter brown, until no more foam appears.
Add the onions, garlic, ginger, fenugreek, cumin, cardamom, oregano, turmeric and basil; continue cooking 15 minutes, stirring occasionally.
Remove from heat; let stand until the spices settle. Strain through a fine-mesh sieve before using. Store in the refrigerator in a tightly covered container up to 3 weeks. Makes 1 1/2 cups.
Per (1-tablespoon) serving: 138 calories, 98 percent calories from fat, 15 grams total fat, 10 grams saturated fat, 41 milligrams cholesterol, 1 gram carbohydrates, no fiber, .3 gram protein, 2 milligrams sodium.
Copyright © 2007, South Florida Sun-Sentinel
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=46878
OH MY GOODNESS! Thanks y'all!
Wow, I went on the road and on my way back to my camp, I figured I'd check in here with no responses, and find my pomegranate rotten. Thank you so much for the feedback. I now know I will continue to buy pomegranates. That's a heavy load off of my shoulders, not being scared of foreign fruits...
Wow, I went on the road and on my way back to my camp, I figured I'd check in here with no responses, and find my pomegranate rotten. Thank you so much for the feedback. I now know I will continue to buy pomegranates. That's a heavy load off of my shoulders, not being scared of foreign fruits...