Thursday, December 6, 2012

Pomegranate & Black Pepper Poultry Glaze

¾ C    horseradish
3 Tbls Dijon mustard
½ tsp  salt
1½ tsp fresh ground black pepper

pomegranate seeds for garnish

Whisk together pomegranate molasses, horseradish, mustard, salt and pepper. Set aside and let sit at room temperature for at least 30 minutes to allow flavors to blend.

Glaze may be used briefly as a marinade before cooking, but is best basted during cooking. If cooking a whole turkey (or chicken), use chicken stock to baste at first; switch to basting with pomegranate glaze during the final 15 minutes. Brush a final coating of glaze on poultry immediately after removing from the oven.

Serve garnished with a sprinkling of fresh pomegranate seeds.

* Pomegranate molasses may be found at well stocked grocers and middle eastern markets. 

Victoria & Devin

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