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uses for Pomegranate Molasses?

  • g
  • GretchenS Dec 20, 2005 02:21 PM

Bought it awhile ago for something, can't remember what. Ran across it at the back of the cupboard the other day. Last night added a spoonful or so to a sherry/rich stock pan reduction and loved it. What else to do with it? Also I put it in the fridge but is that necessary?

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  1. i use mine all the time (i don't refrigerate it). i add over roasted squash with some goat cheese, and (yes, i'll fess up) drizzle over eggo waffles.

    also definitely try fesenjoon a delicious iranian sweet and sour stew with braised chicken, fried onions, ground walnuts and pomegranate syrup (can google for online recipes, or let me know and i'll ask my mom for hers)

    2 Replies
    1. re: freddie

      I absolutely love fesenjan. Please post your mother's recipe.

      1. re: freddie

        yes, please post!

      2. No, it doesn't need to go in the fridge.

        It's great as part of a marinade or sauce for duck, lamb or pork, or used as part of a salad dressing, or perhaps in a dessert.

        Here are a couple of sites I found from Google's Recipe Search; I have more recipes on my home computer that I'll try and remember to post tonight.

        http://www.armenians.com/cookbook/vie...

        http://www.eatingwell.com/articles_re...

        1 Reply
        1. re: Linda W.

          Here are a few from my home computer.

          http://www.epicurious.com/recipes/rec... (Spiced Apple Napoleons With Pomegranate Caramel Sauce
          )

          * Exported from MasterCook *

          Grilled Pomegranate-Mustard Pork Cutlets

          Recipe By : Linda
          Serving Size : 2 Preparation Time :0:00
          Categories : Pork

          Amount Measure Ingredient -- Preparation Method
          -------- ------------ --------------------------------
          1 Tbsp pomegranate molasses
          1 Tbsp extra-virgin olive oil
          1 Tbsp dry sherry
          1/2 tsp minced ginger
          2 tsp stoneground mustard
          1/2 tsp dried thyme
          1 small chipotle pepper -- minced
          2 pork sirloin cutlets -- 1/2" to 3/4" thick

          About 2 hours before cooking, blend together the glaze mixture in a small bowl with a whisk. Put cutlets on a platter, pour half the mixture over them, spreading to the edges with the back of a spoon. Turn cutlets over, pour the rest of the marinade over, covering all areas of the pork. Refrigerate for 2 hours, removing about 20-30 minutes before you cook them.

          Preheat grill to medium heat. Wipe grill grates with some vegetable oil on a paper towel, and then put cutlets on grill. Cook for barely 4 minutes each side, turning once, just until done.

          - - - - - - - - - - - - - - - - - -

          * Exported from MasterCook *

          Pomegranate Butter Cream Frosting

          Recipe By : Donna Deane
          Serving Size : 12 Preparation Time :0:00
          Categories : Desserts Fillings/Frostings

          Amount Measure Ingredient -- Preparation Method
          -------- ------------ --------------------------------
          1 1/2 cups butter - (3 sticks) -- softened
          3 cups sifted powdered sugar
          2 teaspoons vanilla extract
          3 tablespoons pomegranate molasses
          = (sold in specialty markets and
          well-stocked supermarkets)
          1/2 cup pomegranate seeds -- divided, see * Note
          1/2 cup chopped walnuts -- toasted

          * Note: To remove the seeds, roll the pomegranate on a cutting board, pressing down slightly. Then score the leathery skin into quarters and submerge it in a bowl of cold water. Gently break open the pomegranate and separate the seeds from the pith. The pith will float to the top of the bowl, and can be easily scooped off. Be sure to keep the fruit under water as you work, to prevent it from squirting on you and your clothing.

          Beat the butter until light and creamy, then gradually add the powdered sugar until the frosting is light and fluffy. Beat in the vanilla and pomegranate molasses.

          To frost a cake, cut the cake in half horizontally, and place the bottom on a cake plate. Spread one-fourth of the frosting over the cake and sprinkle with half the pomegranate seeds. Top with the other cake half and frost the top and sides of the cake with the remaining frosting. Sprinkle the cake with the chopped nuts and the remaining pomegranate seeds.

          This recipe yields enough to frost a 9-inch layer cake.

          Each serving: 390 calories; 235 mg. sodium; 62 mg. cholesterol; 26 grams fat; 15 grams saturated fat; 39 grams carbohydrates; 1 gram protein; 0.38 gram fiber.

          Source:
          "The Los Angeles Times, 11-13-2002"
          S(Formatted for MC6):
          "11-16-2002 by Joe Comiskey - jcomiskey@krypto.net"


          - - - - - - - - - - - - - - - - - -

          Link: http://www.epicurious.com/recipes/rec...

        2. Also a red pepper dip/spread called muhammara (sp?). Roasted red peppers, walnuts, olive oil, pomegranate molasses, breadcrumbs. Dee-lish. Epicurious has a recipe.

          1. I use mine (with a bit of fresh pomegranate juice) to make the sauce for my pomegranate cheesecake.

            2 Replies
            1. re: jacquilynne

              Damn, woman! Don't keep us in suspense! What's the recipe?

              1. re: Louise

                Recipes? What are those? All instructions enclosed are estimed since I cook by feel most of the time.

                Though, I use Cook's Illustrated's Rich & Creamy Cheesecake recipe for the base, because cheesecake is touchy, and this is a perfect recipe. I recommend making the cheesecake a day or two in advance, and then doing the topping just a few hours before you plan to serve it.

                Then I make a reduction sauce out of about 2 tablespoons of pomegranate molasses (this adds depth to the flavour), a bottle of pomegranate juice (adds colour and freshness, I use the POM juice, it's about a cup and a half, I think) and half a cup of white sugar (because otherwise it's puckery). Reduce until visibly thickened, then add butter to set it and let it come to room temperature. It should be about the consistency of honey. If it's not, it's not reduced far enough, but who has time for that? Get impatient, heat it back up and thicken it with cornstarch. Let it cool to room temperature again, and spread about half of it over the top of the cheesecake in a thin layer. Throw on a fresh pomegranate worth of seeds. Chill the other half of the sauce.

                Whip a cup of whipping cream with sugar and fold in the remaining pomegranate syrup. Spread 3/4 of this pomegranate mousse over the top of the cake. Eat the rest off the spatula, because pomegranate mousse is bloody good stuff all on its own. (If you're serving the cake to guests, probably best to finish with the spatula before you start licking it.)

                Chill the whole cake until you're ready to serve it.

            2. I do refridgerate mine, but that's just me.

              I think the other responses sound fantastic- I ususally just use it as a glaze for bitds (duck, pheasant, quail, guinea hen, and oh yeah chicken), and I love to brush it over a rack of lamb in the last 10 minutes of cooking.

              If you feel saucy, CAREFULLY reduce 1 c. of bourbon to about 1/3 volume, then carefully whisk in about a cup of the pom molases. reduce a little to get the consistancy right. The absolute perfect glaze for lamb or venison.

              1. I like a little with cooked kale to help balance the bitterness of the kale.

                1. The first time I purchased it was for a dressing on a shrimp salad, and I got hooked right away.

                  I add it to my morning yogurt, and it's wonderful on watermelon in the summer. Actually it's great on lots of fruits.

                  And I, too, would love to see Jaquilynne's pomegranante cheesecake recipe.

                  1. I add it to the wonderful Zuni roast chicken recipe. Amazing. Good with many poultry recipes.