Pomegranate-Molasses and Mint Marinade

Pictured: marinated caribou steak - one of the leanest meats I've ever had, so it appears very dark. I'd have never thought of garlic with pomegranate, but this was positively delicious! - and complimented the caribou very nicely.

Ingredients:
¾ C chopped mint leaves
½ C pomegranate molasses*
2 Tbls lemon juice
2 Tbls olive oil
3 garlic cloves, minced
1 tsp salt

Directions:
Whisk together all ingredients. Put meat into glass baking dish and pour marinade over, turning to coat. Bake or broil, basting occasionally with marinade...  Makes enough for about 2 lbs meat.

* Find pomegranate molasses at well-stocked grocery stores and Middle-Eastern markets, or make your own pomegranate molasses.

Pomegranate Christmas Punch

Ingredients:

1 C ice

1½ C simple syrup*

1¼ C unsweetened pomegranate juice, chilled

1 C cranberry juice, chilled

25 oz (approx) sparkling water, chilled

2 limes, thinly sliced

optional garnishes: fresh mint, pomegranate arils

Directions:

Place ice in a punch bowl; add simple syrup, pomegranate juice, and cranberry juice. Stir well. Gently pour in sparkling water. Garnish with lime slices, mint sprigs and/or pomegranate arils.

Alternately, mix punch in a large pitcher; place a slice of lime, a mint sprig and a few pomegranate arils in 10 champagne flutes, goblets or tall glasses. Gently pour punch into flutes/goblets/glasses and serve.

* Simple syrup:

Combine equal parts sugar and water in saucepan over medium heat. Bring to boil, reduce heat; simmer 5 minutes, stirring occasionally, until sugar is dissolved. Remove from heat; allow to cool.

Ashley & Taylor

Lower photo is just for inspiration...using a bundt cake pan with some of the garnish ingredients to make an ice ring to float in the punch bowl.

Pomegranate & Chevre Crostini

Pomegranate relish recipe courtesy of PomWonderful.com

Ingredients:

1 C pomegranate arils (seed sacs)

2 Tbls pomegranate molasses

6 Tbls finely diced shallots

2 tsp lemon juice

½ C extra virgin olive oil

2 Tbls chopped flat leaf (Italian) parsley

salt & pepper to taste

6 oz chevre (or ricotta or a similar soft cheese of your choice)

1 demi baguette

Directions:

Place diced shallots, lemon juice and ¼ tsp salt in small bowl and let sit 5 minutes.

While it is resting, thinly slice demi baguette on the bias. Place slices in a single layer on a baking sheet; lightly toast slices under the broiler.

Whisk in the pomegranate molasses, and then the olive oil. Stir in the pomegranate arils and chopped parsley. Taste and season with additional salt and pepper.

Spread crostini with chevre; top with a spoonful of pomegranate relish.

An alternate pomegranate-crostini serving suggestion:

Spread crostini with chevre. Top with pomegranate arils & chopped mint; drizzle with fresh honey.

Karissa & Cheryl

Pomegranate Chutney

Creamy vegetable soup* garnished with Pomegranate Chutney and candied nuts.

Ingredients:

½ C jellied cranberry

¹/₃ C scallions, finely chopped (including about ½ the greens)

1 C pomegranate arils

1 Tbls  fresh minced ginger

1 Tbls  fresh minced jalapeño

½ tsp  ground coriander

1 Tbls  lemon juice

salt & pepper to taste

Directions:

Place jellied cranberry in a microwave-able bowl; heat until softened (about 20 seconds). Gently mash with a fork or whisk until smooth and creamy. Stir in scallions, pomegranate arils, ginger, chili, coriander and lemon juice; add salt and pepper to taste. Let stand 15 minutes before serving to allow flavors to blend.

David & Amber

Serving suggestion: Try serving appetizer sized "soup shooters"...

* Many creamy vegetable soups would be complimented well with pomegranate chutney and/or candied nuts...such as creamy sweet potato soup, pumpkin, butternut squash, carrot...

Pomegranate & Black Pepper Poultry Glaze

Ingredients:

1½ C   pomegranate molasses*

¾ C    horseradish

3 Tbls Dijon mustard

½ tsp  salt

1½ tsp fresh ground black pepper

pomegranate seeds for garnish

Directions:

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

Pomegranate Molasses

Courtesy of Alton Brown, FoodNetwork, 2006

Ingredients:

4 C pomegranate juice

½ C sugar

1-2 Tbls lemon juice

Directions:
Place all ingredients in a sauce pan over medium heat. Cook, stirring frequently, until sugar has completely dissolved. Reduce heat to medium-low and cook until the mixture has reduced to 1 C (approximately 90 minutes). It should have the consistency of a thick syrup (when cooled). Remove from heat; allow to cool in saucepan 30 minutes.

If not used immediately, molasses can be transferred to an airtight container and stored in the refrigerator up to 6 months.

Chopped Apple Salad with Pomegranate Vinaigrette

Ingredients:

Vinaigrette:       ¼ C pomegranate molasses*

                        2 Tbls red wine vinegar

                        1 heaping Tbls Dijon mustard

                        1 Tbls honey, more to taste

                        ¾ C extra virgin olive oil

                        salt & pepper to taste

Salad:            6 apples (Granny Smith, Gala, Fuji
                           or any combination of them)

                        2 C baby spinach, remove stems if desired

                        2 heads endive, thinly sliced

                        1 C toasted walnut halves

                        ½ lb blue cheese, crumbled

                        salt& pepper to taste

                        optional: pomegranate arils as garnish

Directions:

Prepare vinaigrette: Whisk together pomegranate molasses, vinegar, mustard, honey in small bowl. Salt & pepper to taste. Whisk in oil, a little at a time, until emulsified.

Prepare salad: Core apples and cut into ½” dice, leaving skin on. Combine apples, spinach, sliced endive, walnuts (coarsely chop, if desired) and blue cheese. Just before serving, toss with vinaigrette to coat. Season with salt and pepper.

Optional: garnish with pomegranate arils.

* Pomegranate molasses can be purchased at well stocked grocers or middle eastern markets.

Holley & McKenna