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Made pomegranate molasses now what do I do with it?

I made some pomegranate molasses because I've never been able to find it. But now I can't find any of the articles that made me want to be able to experiment with it.

Anyone got any thoughts about using it?

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  1. Rainey, I adored the "Spoon Lamb" recipe from "Spice" (a recent Cookbook of the Month here). The pomegranate molasses used was just 2 tablespoons, though, to sauce the stuff. This is the review I posted here for the Cookbook of the Month thread:

    "I pretty much knew that "Spoon Lamb" would be the first thing I'd try from this COTM. I adore lamb, and of course ridiculously tender only makes it better. So, after the *gulp* of seeing the price of lamb chops (in Utah, Whole Foods) I tried this recipe. Absolutely Nothing Difficult about it. Unable to find pomegranate molasses, I reduced pomegranate juice with sugar and a little lemon juice. (The Internet tells me this is pomegranate molasses.) Seared the lamb, deglazed pan with wine. Recipe specifies "dry red wine". I don't know wine, used what I had, label says "Louis M. Martini Cabernet Sauvignon 2004 Sonoma County". Lamb then sprinkled with cumin, thick carrot coins, chunks of white onion, some smooshed garlic cloves added, more wine and some water. Covered tightly, 325F for 2 1/2 hours. As soon as it was done I tasted it, impatient, and it was yes tender and very good, but I didn't get why so much cumin? and how would it be if I doused it with the pomegranate molasses? I doused, and it seemed too busy, too much--
    UNTIL THE NEXT DAY. The lamb had soaked up the cumin and onion and (the sweetness of) the carrot in just the right proportions to be perfect with the pomegranate, butter, and lemon juice (and S&P) that gets added before serving. I will make this again for sure, always the day before. I put with plain (butter salt pepper) rice. Try it if you like lamb!"

    Did you make your molasses from juice, or from akshual poms??

    10 Replies
    1. re: blue room

      Sounds delicious. Thanks so much for the suggestion. Could you link me to the recipe perhaps?

      I made mine by reducing juice with lemon juice and sugar as you did. Here's the recipe I used: http://elise.com/recipes/archives/004...

      Here's another recipe I found for cookies made with the pomegranate molasses when I didn't get any responses. I haven't tried them yet but the concept is intriguing. There are other recipes using the molasses as well.

      http://www.seriouseats.com/recipes/20...

      1. re: rainey

        lamb chops are VERY pricey anyplace, and not designed for long slow cooking. a feww minutes on either side on a grill or under a broiler is it.

        next time look for shoulder or shank, which make for a beautiful and inexpensive braise. most american lamb comes from colorado. i'm surprised you can't find it in utah.

        and i'm sorry, but no, reduced pomegranate juice and sugar does not make pomegranate molasses.

        1. re: hotoynoodle

          hotoynoodle, you're right about less expensive lamb--this recipe I'd use with any cut now that I know... Please elaborate about pom. molasses.

          1. re: hotoynoodle

            American lamb, in my humble opinion, is way way way too young/mild to stand up to any of the traditional long cooked french recipes. It ends up tasting like pot roast.

            But goat,on the other hand, is AWESOME in such recipes.

          2. re: rainey

            okay, i tried the pomegranate molasses cookies today. I found them interesting. I think i may have underbaked them--so if you try them, be sure they are golden when you pull them out.
            the texture is sort of chalky and the flavor intriguing--sweet/sour, but different from a lemon cookie. my kids wouldn't touch em and my SO pronounced them "interesting."
            like many baked goods, they may improve after sitting a day, so i'll reserve my final judgment for tomorrow. also i still have some dough, so i'll bake the next batch longer.
            oh, and perhaps this is crucial, but after i started making them, i realized i was out of vanilla. the vanilla might be really necessary to round out the flavor.
            and this is off topic, but i baked oatmeal choc chip next and subbed coffee for the vanilla and that worked really well! coffee may be a permanent addition.

            1. re: missmasala

              Vanilla is always nice but I frequently substitute Kahlua and Grand Marnier for it. I use 2-3x what's specified in the recipe.

              I think Kahlua is great in choc chip and oatmeal cookies.

              Thanks for the tips about the cookies. I've been gaining weight like crazy lately so I'm not sure how soon I'll try them but I'm putting your note in my recipe data base.

              1. re: missmasala

                OK. I shouldn't have but I was so intrigued that I had to try these.

                I haven't baked them yet. I'm letting the dough rest in the fridge. But that hint of fruit flavor is really interesting. I would never in a million years guess what it is but there's no mistaking a distinctly fruity character.

                Now I'm thinking this begs the question of what other fruits or juices you could reduce down and put in a cookie dough.

                PS Not getting that chalky texture you referred to. And I can't quite imagine what it would be because, apart from the pomegranate molasses, these sound like pretty standard sugar cookies.

                1. re: missmasala

                  I baked up a few and found them extremely soft. They weren't underbaked -- they just don't have much structure and I'm sure that's the lack of an egg.

                  I'm going to make a second batch with an egg (and possibly some more flour to compensate for the additional liquid) and see what happens.

                  I like the flavor -- tho there's more of a fruity flavor in the raw dough than the baked cookies. And I think my next experiment will be with other fruit purées.

                  UPDATED to say that 1 large egg (I just beat it into the dough I hadn't baked) gave them structure that was missing. But the texture was more cakey than I'd hoped for. The next time I try them I'll use just an egg yolk.

                  There wasn't any need to adjust the flour.

                  1. re: rainey

                    i think the chalky texture in mine came from overworking the dough, which i ended up doing because it was a little crumbly and wouldn't come together (which i suspect is because of the lack of an egg) and that made it hard to mix in the pine nuts. Then i was wondering if these cookies are supposed to have a slightly sandy or shortbready quality--that would be good, but i'll have to figure out how to mix in the nuts so i don't end with heavy, chalky cookies again.
                    i still have some dough that has rested in the fridge for 2 days. i'm going to bake those up and see if the texture is better once the gluten has had a chance to relax.
                    i do think the flavor improved the second day, though.

              2. re: blue room

                Never mind.

                I searched on "spoon lamb" here and followed the trail back to the NYT archives. Looking forward to trying it.

                Oh BTW, here's the link to the NYT recipe if anyone else wants to try it: http://www.nytimes.com/2006/06/14/din...

              3. mix with dijon mustard and use it as a glaze for wild boar ala ica last night... hehe

                1. i use it on duck confit. you could use it roast chicken or quail too.

                  1. I really don't have "recipes" but what I do is I make my own. We have a tree that splits the property line and seems no one wants to use them so I do. Since I'm able to harvest quite a bit, I freeze the juice and make molasses with some of it.

                    I use it for salmon as a glaze, with lamb and on salads. For french toast, its really nice or on lemon cream crepes. I've made these little Asian chicken nibbles ( made with ground chicken etc.)and use the molasses as a sauce.
                    Mostly I use it as I would any other condiment.

                    1. Suddenly, pomegranate and pomegranate molasses is all over my right column now. So I found this too: http://www.chow.com/recipes/14109