290736 Wed Nov 06 11:28:20 -0800 2002 17 27 General Chowhounding Topics 0 1579351 Hi everyone! I just bought a big box of pomegranates -- there are just six in the box, but they are huge (like two pounds each) -- I ate one and I gave one away, but I still have four. Any recipes come to mind? Especially recipes that use a large quantity of this fruit (I know I can use it as a garnish, but I was hoping for something more substantial). Thanks!! Wed Nov 06 11:28:20 -0800 2002 0 AndieCat 1 1579356 Pomegranates make fantastic jelly, but I know that's a lot of work. Wed Nov 06 12:03:32 -0800 2002 1579351 0 torta basilica 2 1579414 It is the BEST jelly I and anyone who has tasted it has ever eaten in their entire life. Unbelievably great. Wed Nov 06 16:08:54 -0800 2002 1579356 0 Tom Hall 1 1579357 Pomegranate juice with champagne is delicious, though I don't know how easy it is to juice the seeds. Wed Nov 06 12:08:53 -0800 2002 1579351 0 GG Mora 2 1579368 I've used the juice for cocktails. An easy (well, easier) way to do it is to separate the seeds and their membrane in a large bowl of water (membrane will float, and seeds will sink). Pulse the seeds in a blender, and then strain. The juice will keep in a covered container for a few days, but will separate so you just have to give it a good stir. Great in Pomegranate "Martini"s. Wed Nov 06 13:13:43 -0800 2002 1579357 0 Rubee 2 1579417 If you don't like the texture the crushed seed impart to the juice, you can also use a hand food mill which will extract the juice without crushing the seeds. Wed Nov 06 16:41:47 -0800 2002 1579357 0 Faren 1 1579362 Your best bet is probably utilizing the juice in beverages or sauces. I use pomegranate nectar a lot (available in Middle Eastern groceries) My favorite is ginger ale with pomegranate nectar. There is also a great Middle Eastern sauce for roast chicken made with brown stock, pomegranate juice and walnuts. Wed Nov 06 12:31:55 -0800 2002 1579351 0 cypressstylepie 2 1579371 Can you direct me to a recipe for that sauce? It sounds mighty tasty! Wed Nov 06 13:32:51 -0800 2002 1579362 0 GG Mora 3 1579373 I think I originally picked it up in Claudia Roden's Book of Middle Eastern cooking, which is at home and I am at work. I found one here at allrecipes.com. To be more specific, it is Persian. I've made it and have also seen it on the menu at a Persian place near my mother's house in suburban Philadelphia. I don't remember the name, and haven't been in a while to know (hopefully) that it's still open, but it's down Germantown Pike somewhere. Link: http://chicken.allrecipes.com/AZ/KhrshtFsnjnChicknwithPmgrn.asp Wed Nov 06 13:40:23 -0800 2002 1579371 0 cypressstylepie 4 1579375 Actually, I only briefly looked at that recipe I just posted. I saw it had 5 stars and that it claimed to be the authentic Persian dish. While I'm no authority in Persian food, anything I'd read about this dish never mentioned butternut squash, and definitely used stock rather than hot water. I'm posting another recipe I found online below, albeit from Empire Kosher chicken website, which modifies a butter or ghee to margarine goop. But everything else about it looks "kosher" to me (pun intended). Link: http://www.empirekosher.com/pomegranete.htm Wed Nov 06 13:47:06 -0800 2002 1579373 0 cypressstylepie 5 1579378 In the same article from gourmet/dec 1989 about pomegranates - where the risotto recipe is from, is a recipe for the walnut sauce. Seems like a better version to me. This one has a little tomato sauce and molasses etc. Someone said they couldn't find the risotto recipe on epicurious, maybe this one will be there now that you have more info. Otherwise I can post it here. Also in the article is sauteed eggplant w/ yogurt pomegranate sauce, a fattoush (arabic bread salad w/ pom), a pom and lime sorbet and a red and green salad with pom seeds which is essentially radicchio, frisee, mache, the seeds, lemon juice, walnut oil and olive oil. Wed Nov 06 14:10:59 -0800 2002 1579375 0 djk 1 1579372 The California Pomegranate association has a website with lots of recipes, sweet and savory. It is: www.pomegranates.org The chicken (or duck) in pomegranate - walnut sauce is called fasenjen. You can look in a Persian cookbook, or at a recipe site. I know SOAR has a few. It is: www.recipesource.com Wed Nov 06 13:38:13 -0800 2002 1579351 0 ruth arcone 1 1579376 Here's another recipe from another chow board discussion of pomegranates in New York. Link: http://www.chowhound.com/topics/show/270169#1423427 Wed Nov 06 13:59:02 -0800 2002 1579351 0 cypressstylepie 1 1579396 One of my favorite recipes in the world features pomegranates! It's from Cafe Pasqual in Santa Fe, and it's called Garnets in Blood. Seed 2 pomegranates, place seeds in a bowl. Open a bottle of a lovely Spanish red wine and pour to cover the seeds. Add a healthy amount of sugar. Stir and let macerate. Add more sugar or wine to taste. Eat the pomegranates w/ a spoon, drink the wine right out of the bowl. This is so simple, yet dramatic. It's fabulous! Wed Nov 06 15:07:30 -0800 2002 1579351 0 marie 1 1579424 I make a pomegranate soup for dessert: Cook the seeds with water, sugar and grenadine (which is made from pomegranates, for those who didn't know). Bring it to a boil, let it sit for a few minutes, then press it all through a strainer. In a seperate pan, reduce some white wine with some lime zest and whole spices (star anise, cinnamon, cloves, etc...). Strain and add it to the pomegranate juice. Chill and serve in a bowl with sorbet and fruit. At the restaurant I also float tapioca in the soup, and it is a surprisingly big seller. Wed Nov 06 17:36:58 -0800 2002 1579351 0 penguinboy 1 1579459 An easy solution is to sprinkle the seeds on top of a salad - they add crunch, and look like jewels. Also, the fruit keeps a long time in the fridge. If all else fails, just leave them to dry, and use them as part of a holiday centerpiece. Wed Nov 06 23:02:14 -0800 2002 1579351 0 critter 1 1579515 I agree with those posters who suggested the jelly (though, really, all the posts sound great!). Every year my grandmother gets pomegranates from her sister's farm and makes jelly as gifts for the family. It is the best in the world. We treat it like gold. Also my chef friend made pomegranate-cranberry sauce for Thanksgiving one year. The seeds added some texture and the flavor was out of this world. Thu Nov 07 13:16:32 -0800 2002 1579351 0 archway 1 1579533 One of my favorite recipes uses pomegranate seeds. Seed a pomegranate or two. Add some sliced fresh mint and cover with dry Marsala. Let it soak for an hour or two. Use this to stuff either quail or Cornish Game hens that have been salt and peppered. Wrap the bird in pancetta or proscuitto(sp?) and brown them in butter. Finish them in the oven. Serve on a plate of orange slices (sliced so you get a ring, not segmented) sauteed in butter. Bird and stuffing are wonderful, oranges are okay but should impress any guests. Thu Nov 07 15:59:28 -0800 2002 1579351 0 muD