Pommegrantes galore - lucky me!
- chef chicklet Nov 5, 2007 09:14 AM
I am busily juicing these lovely but sort of intimidating balls of the most gorgeous claret red I've seen. Extra juicy, I was given them about two weeks ago, I thought they might not be any good... Wrong! They are beautiful but a little work.
I am not wearing gloves and I have a white counter, using an old white plastic board to catch everything though. A little splattering but could care less. I have a mission.
Any ideas for the juice? I was going to do martini's or jelly? any other ideas?
"Cook down 2-3 cups of seeds as pancake/french toast/hot cereal syrup" Seeds too? or remove and just the juice to make the syrup - great idea by the way!! I'm on a french toast kick as of late.
Dry some and add to granola - I have a convection oven- just low and slow??? They will dry out???
Thanks for ideas - salad tonight will star these beauties and making juice with this cool little hand juice thing a pouring spout, pretty cool. Now is when I wish I owned a juicer.
Juice em and freeze in ice cub trays - ditto!
Add to orange muffin batter - just found a great muffin recipe from another hound for these - will do!
Can these go into smoothies???
Thanks for the ideas!!
re: chef chicklet
chef chicklet, YES to all of the above! You inspired me to hit the green grocer and nab myself a 6 pack! Here's what I do, simple simple for the syrup
Once you have those beauties out of the mother ship to the tune of 2 cups pour them in a small simmer pot and add a tsp of honey and a tablespoon of orange juice. Stir slow and low and add a tablespoon of oj as the sauce thickens. Once you have the desired sauce pour the entire (slightly cooled) pomm in a blender and puree. Delicious!
If you want to add pomm to smoothies I would use the puree version. Those suckers can get stuck in the straw (bg).
I used some of the juice I had to make jelly and then used the jelly for thumbprint cookies (they had pistachios around the outside and they came out really good).
I also used some to add a dash to sparkling wine. It was very tasty. And quite pretty for the holidays.
And I love the idea of freezing them in ice cube trays (thanks, HillJ). I'll have to try that too.
There are quite a few Middle Eastern/Mediterranean recipes for roasted chicken with pomegranate glaze. I don't have any specific recommendations, but this could be a direction worth exploring. Have fun!
Well I stopped squishing, I have well over a quart. Before I have always frozen the juice. But curious does it need to be boiled, or anything to keep the shelf life? I'm wondering how long it is good in the fridge, or should I just freeze it until I decide?
I ate so many seeds this morining and I mean by the spoonfuls, I'd forgotten just how good they are, the juice is gorgeous and taste great without anything added, definitely worth the sore fingers. Making a syrup sounds pretty interesting and so do the cookies. Those are ones I make I call them "jammies" but I love your version with pistachios, what a picture!!
I have aboout a cup of jewels for a salad tonight..yum. thanks everyone for your good ideas as always!
I know this sounds crazy, I've been thinking about making a gelee, an apple, or citrus. Wouldn't they be beautiful suspended in that???
I have about 10 left, and I see more on the tree... these are just too good to pass up and waste.