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  • b

looking or serving suggetions, recipies etc. for this intresting fruit that i no litle about.

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  1. I like them in oatmeal, yogurt, on a salad (especially nice with sliced pears and shaved parmesan), and added to chicken or turkey gravy.

    4 Replies
    1. re: Pat Hammond

      Another salad I like involves white beans, prepared and then allowed to sit for a while in a vinaigrette dressing made with some kind of light fruity vinegar. You pile an assortment of greens on a dish, and top with the beans, some pomegranate seeds and some toasted nuts-- eg walnuts or pecans. This makes a nice Christmas eve dish with some tamales or whatever. (Quantities deliberately left vague. You can be heavy on the greens, or heavy on the beans and pomegranate. Either way, it always seems to disappear fast.)

      1. re: bibi rose

        Thanks, Bibi Rose. I'll try that (with pecans) over the holidays. It sounds like the kind of salad that would be easy to transport the separate parts and assemble when you get where you're going, provided it's not too far. The dishes I like to bring as a contribution to a meal often need heating, and oven space is usually at a premium.

        "You can be heavy on the greens, or heavy on the beans and pomegranate." I'll go heavy on everything! Happy Holidays to you!

        1. re: Pat Hammond

          Happy holidays right back atcha, Pat!

          As far as getting the seeds out, I like most of Nigella's practical tips, but I'm too uncoordinated for the spoon thing. I just get a *deep* metal kitchen bowl, put on a dark t-shirt, and work with the pomegranate in the bowl. Cut it in quarters and crack open. You can get into a rhythm.

          I've bought about 6 large pomegranates so far this year and every single one has been very fine. Seems like a good year for them. Normally, I have to buy twice as many as I think I'll need because of the number that look fine on the outside but have very few seeds or seeds that are not very nice.

          1. re: bibi rose

            I've had just the opposite problem the last couple years. Every one I buy has horrid seeds. They're white, pink or this year some are black (no I don't eat those). I love the things but am getting very discouraged.

    2. Truc (cook's kitchen trick): It is a lot less messy to seed them in a bowl of water rather than than on a counter or board.

      Link: http://www.tonytantillo.com/fruits/po...

      2 Replies
      1. re: Karl

        Nigella Lawson halves her pomegranates, then holds one half mid-air, cut side facing down, and hits the top with a wooden spoon until the seeds fall out onto her counter. Haven't tried this, but it sounds a lot easier than quartering and squeezing them.

        1. re: kate

          She must have an easy-clean counter.

          The underwater deal is the bomb...I'll never do it any other way.

      2. try the POM Wonderful website - they have all kinds of recipes - www.pomwonderful.com

        1. there's a delicious mexican(from puebla) dish called chiles en nogada. meat-stuffed poblano chiles with a creamy walnut sauce, garnished with pomegranate seeds & cilantro or parsley. google to find a recipe.

          1. A few macerated seeds in the bottom of a champagne flute are nice.

            1. Saw Alice Waters on TV once make a simple salad w/ frisee, sliced persimmon, and pom. seeds. Believe she made a simple lemon juice and olive oil vinaigrette to accompany.

              This is my own idea and I haven't personally tried it, but it sounds yummy to me: walnut wheat bread sliced thinly (love Acme's version), topped w/ either St. Andre or camembert cheese, garnished w/ a few pom. seeds, maybe a tiny drizzle of honey.

              1. j

                Aside from just eating the seeds out of hand, another good way to appreciate its flavor is to sprinkle some on top of Total (or other strained) yogurt and drizzle with honey. yum!

                1. Fatteh - a Lebanese dish of roasted chicken (lamb or eggplant) layered with thickened yogurt, sprinkled liberally with pomegranite seeds and pine nuts. Google for recipes, just add the pomegranite seeds if the recipe doesn't call for them.

                  1. A variation of a Moosewood recipe I often have for breakfast: cottage cheese, raisins, chopped almonds, pomegranate seeds, and a spoonful of honey/golden syrup. I tried this the first time with some almonds that I had whizzed through a chopper with some star anise (was making biscotti), and it managed to evoke some middle eastern warmth and sweetness. I would imagine other glace fruits and peels would work in this.

                    Also, I haven't t