Here's a grilled poultry marinade from Mario Batali:
4 tablespoons pomegranate molasses
1 tablespoon cumin seeds, toasted, crushed
1 tablespoon coriander seeds, toasted, crushed
1 tablespoon black peppercorns, crushed
4 tablespoons extra-virgin olive oil
4 garlic cloves, finely minced
Mix all the ingredients together and pour over chicken or cornish hen pieces. Marinate in the refrigerator 1/2 hour; turn and marinate another 1/2 hour. I just place the pieces in a zip-loc bag, pour the marinade over them, close the bag and then squish it around a bit (remove as much of the air as possible before closing the bag.) Lay the bag out flat to marinate -- turn bag over after 1/2 hour and let marinate another 1/2 hour.
Then grill over charcoal or on gas grill.
A marvellous dressing for roasted beets: pomegranate molasses, orange juice, orange zest, salt and pepper, olive oil. A wonderful complement to the sweet earthiness of the beets. I also like to simmer pomegranate molasses and balsamic vinegar together until sticky, then drizzle over roasted proscuitto-wrapped figs.
I have Cortas brand made in Lebanon. The lable says Pomegranate Concentrated Juice and a little box on the lable says made from 100% juice. It is not labled molasses but it is as thick as the real cane product. I made the suggested Joyce Goldstein recipe tonight. It was very good.
Here is a recipe for one of the best things you will ever eat, I promise.
by Paula Wolfert
from The Cooking of the Eastern Mediterranean
Makes about 3 cups
Rate this recipe
E-mail to a friend This is one of the outstanding dips of the eastern Mediterranean, as delicious and striking as the far more famous hummus and baba ghanoush. Try it with meat or fish kabobs, or simply with crisp pita triangles or warmed, floppy lavash. The dip will keep for one week in a closed container in the refrigerator, improving a little each day. Remember to return the dip to room temperature before serving.
2 1/2 pounds sweet red bell peppers
1 small hot chile pepper or 1 tablespoon Turkish red pepper paste
1 1/2 cups walnuts
1/2 cup wheat crackers or zweibach
1 tablespoon lemon juice
2 tablespoon pomegranate molasses, or more to taste
1/2 teaspoon ground cumin, more for garnish
Salt to taste
1/2 teaspoon sugar
2 tablespoons olive oil, more for garnish
re: Miss Claudy
1. Roast the peppers and chili over a gas burner or under a broiler, turning frequently until blackened and blistered all over, about 12 minutes. Place in a covered bowl to steam for 10 minutes. Rub off the skins, slit peppers open, and remove stems, membranes and seeds. Spread the peppers, smooth side up, on a paper towel and let drain for 10 minutes.
2. In a food processor, grind the walnuts and crackers with the lemon juice, pomegranate molasses, cumin, salt, and sugar until smooth. Add the bell peppers and process until puréed and creamy.
3. With the machine on, add the olive oil in a thin stream. Add the chile to taste. If the paste is too thick, thin with 1 to 2 tablespoons of water. Refrigerate overnight.
4. To serve, let the dip come to room temperature and sprinkle with cumin and olive oil.
re: Miss Claudy
I agree 100%. I just made this for the first time about a month ago and now I can't stop making it. People have begged me for the recipe. And the last time I bought it to a friend's house she wouldn't let me take home the leftovers (I wasn't going to anyway, but she was afraid I would and hid it before I left). I used the recipe on Epicurious. A little different than this one but essentially the same.
Here is a GREAT recipe. Pomegranate Molasses is THE BOMB!!!!!
Grilled Chicken in a Pomegranate Marinade
by Joyce Goldstein
The sweet and tart flavors of the pomegranate marinade make a wonderful crisp glaze on the chicken. It is best to keep the skin on the bird, otherwise the meat will toughen while cooking.
2 pound boneless chicken breasts or thighs, or combination of the two, with skin on
1 small onion, grated
2 large cloves garlic, minced
1/2 cup pomegranate syrup or molasses (Pomegranate syrup can be found in specialty food stores. Do not substitute grenadine syrup, which is much sweeter.)
1/4 cup dry red wine
1-1/2 teaspoon ground coriander
1-1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
1/2 teaspoon salt
3 tablespoons chopped cilantro
Put the chicken in a non-reactive container, such as a glass or ceramic baking dish. Combine all of the marinade ingredients and pour over the chicken. Cover and marinate in the refrigerator for 6 hours, or overnight.
Make a charcoal fire or preheat broiler. Broil or grill chicken for about 5 minutes on each side for breasts, a little longer for thighs.