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Pomegranate Molasses - anyone know what to do with this stuff

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chezlamere Jan 13, 2007 02:52 AM

I'm determined to find some of this stuff this weekend. I bought a ham. Does anyone know what other use it could possibly have.

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    f_diva RE: chezlamere Jan 13, 2007 02:58 AM

    My mother in law, who is Egyptian, uses it in most of her mediterranean vegetable dishes as a substitute or 50/50 with lemon juice. I especially love it with okra or green beans and tomatoes. :)

    1. rworange RE: chezlamere Jan 13, 2007 03:36 AM

      These should give you some ideas
      http://www.chowhound.com/topics/285664
      http://www.chowhound.com/topics/297388
      http://www.chowhound.com/topics/285276
      http://www.chowhound.com/topics/281887

      I like it a lot mixed in plain yogurt or added to oatmeal.

      Keep in mind that pomegranite paste is NOT a substitute for pomegranite molasses. The bottles sometimes look alike.
      http://www.chowhound.com/topics/309407

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        zebcook RE: chezlamere Jan 13, 2007 03:44 AM

        A glaze for meats, especially kebabs.
        Muhammara!

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          Kishari RE: chezlamere Jan 13, 2007 03:50 AM

          Mix it in with plain hummus for another alternative...Lebanese maybe? Either way, delicious.

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            annimal RE: chezlamere Jan 13, 2007 04:58 AM

            I have a friend who used it in a plethora of mixed drinks... Pomegranete and booze... yum.

            2 Replies
            1. re: annimal
              rworange RE: annimal Jan 13, 2007 06:08 AM

              I've never had luck with it in drinks. It is heavier than pomegranite juice and usually just settles on the bottom. Also it is not a pretty color ... more brown than pomegranate red.

              1. re: rworange
                mamaciita RE: rworange Jan 14, 2007 12:56 AM

                Bobby Flay used pomegranate molasses in a margarita--it also contained fresh pomegranate seeds that had meen muddled.

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              LBeff RE: chezlamere Jan 13, 2007 05:03 AM

              I pour it over vanilla ice cream!

              1. jbyoga RE: chezlamere Jan 13, 2007 05:10 AM

                a pancake topping?

                1. Snackish RE: chezlamere Jan 13, 2007 06:38 AM

                  I used it instead of regular molasses in fruitcake and it gave a nice fruity zip...

                  1. hotoynoodle RE: chezlamere Jan 13, 2007 01:55 PM

                    i glaze duck confit legs with it.

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                      FlavoursGal RE: chezlamere Jan 13, 2007 02:20 PM

                      I've used it in vinaigrettes and glazes - it's amazing! I've also added it to concoctions when simmering chicken. One chicken dish I make, dubbed "purple chicken," is the result of a raid on opened jars and bottles in the fridge. After sweating some onions and garlic, I added most of the contents of a jar of pickled red cabbage, some cranberry sauce, pomegranate molasses, and various seasonings. My young teenaged daughter looked in the saute pan as it was cooking and said, "Yuck! Purple chicken? I'm not eating that!" It's now one of her most-requested dishes.

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                        fooddude37 RE: chezlamere Jan 13, 2007 07:01 PM

                        Cheese, especially blue. Grill some bread and smear some Torta Gorgonzola on top and drizzle some pom molasses on.

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                          maryv RE: chezlamere Jan 13, 2007 09:23 PM

                          Sweet and Sour Greens with Quince and Pomegranate: http://www.seasonalchef.com/pomegrana...

                          We make this with collard greens and chard, and even non-veggie-lovers eat it up.

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                            NicoleFriedman RE: chezlamere Jan 13, 2007 09:34 PM

                            A typical persian dish uses pomegranate molasses with walnuts. Saute an onion till soft. Add about 1 cup chopped walnuts. Saute till toasted. Mix in about 1/4 to 1/3 cup of the molasses, add some chicken broth and up to 1 TB sugar (to taste), salt and pepper. Cook for 10-20 min- this will become a sauce. Mix in shredded chicken (duck is sometimes used). Serve over rice.

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                              harryharry RE: chezlamere Jan 13, 2007 09:38 PM

                              Try making a salad dressing with pomegranate molasses, vinegar, salt & pepper canola oil and some type of nut oil (walnut, hazelnut, etc...)... its great on roasted beets, also good on salads.

                              1. LindaWhit RE: chezlamere Jan 14, 2007 02:04 PM

                                It's great as a lacquer on roasted duck or chicken - mix up some pom molasses, 1/2 cup red wine, and some dried thyme and simmer until reduced, and then slather it on a roasting chicken.

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