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Good uses for pomegranites?

What are some good ideas for pomegranites? They are on sale at our coop for what I think is a good price. ($2 each or 3 for $5.)

Samples were put out the other day and they were really good. So it's put me in a pomegranite mood and I'm looking for good ideas for them.

I know they're good in green salads. And the other day I had a weird hankering -- a peanut butter sandwich with pomegranite. Thought the pomegranite would be kind of like jelly but better.

So what else?

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  1. We have a pomegranate tree in our yard, and aside from giving some away to friends, I do the following with them:

    Toppings for yogurt, cereal and polenta
    Ice cream
    Incorporated into cheesecake
    Added into Jell-O
    Adding it to balsamic vinaigrette reduction for things like pork loin or chops

    1 Reply
    1. re: ipsedixit

      Wow. I can't imagine having a p tree in my yard! That sounds idyllic!.

    2. Fresh pomegranate juice is very nice. I grew up drinking it fresh, and it feels to me quite different from the stuff you get in bottles - you might disagree. It's especially good with a little pinch of kala namak. You could strain out the crushed pips; I quite enjoy the texture.

      They're a basic component in fruit chaat.

      And they're also good as a garnish for Middle Eastern or Turkish preparations with aubergine and yoghurt.

      1 Reply
      1. re: tavegyl

        I make a salmon dish with the pomegranate juice reduced for the glaze and then sprinkle seeds over the finished dish.

      2. In addition to other ideas, they're also nice on salads.

        1 Reply
        1. re: gardencook

          Ditto - I use some of the juice in the dressing, and mix the seeds into dark leafy greens

        2. A friend recently served a dish of hot cooked wheat berries and chickpeas, with raw pomegranate seeds mixed in at the last minute.
          Much, much more than the sum of its parts.

          1 Reply
          1. re: almond tree

            Mmmmmm. This sounds good. The wheat berries and chickpeas would really contrast with the p seeds.

          2. Chiles en nogada - pomegranate seeds are an essential ingredient.

            1. To be festive-I love to put a teaspoon of seeds into champagne or other bubbly wine during the holidays.

              .................They "dance" :)

              1 Reply
              1. re: sedimental

                What an image!!! I am definitely trying this. Sounds like holiday.

              2. I'm not much of a dessert person, but I love fruit with my savory, so all my frequent uses for pomegranates head in that direction...

                Pork Chops with Fennel Pomegranate Salsa (I have made with lamb -- great combo)

                Winter Tabbouleh from Moro in London -- great combo that isn't what you think of as tabbouleh -- raw cauliflower, bulgur, fennel, endive, pomegranate seeds, walnuts, mint, parsley and a pomegranate molasses vinaigrette with cinnamon -- unreasonably delicious (I have also made with subs like cucumber and jalapeno for the endive and fennel and marcona almonds for the walnuts

                In addition, I make a kind of slaw/salsa thing for carne asada tacos with pomegranate seeds, cabbage, jalapenos, scallions and lemon juice, sometimes some cilantro -- throw a little goat cheese in there between corn tortillas and life is all good.

                I also have great memories of waiting for pomegranate season when I was a kid and the elaborate ritual that surrounded eating them out of hand, with an apron to catch the inevitable crimson spray and a big picnic blanket beneath me. Something so lovely and carnal about it with the pop of the seeds and the slightly bitter pips.

                1 Reply
                1. re: mebby

                  That tabbouleh sounds really good. (Altho I don't know about the cauliflower in there. Maybe that would be good on second thought.)

                2. Cut them in half across the "equator". Turn them upside down in a deep bowl and and tap them with a spoon so all the seeds come out. Lay seeds on parchment on a cookie sheet so you IQF them. Put them in freezer bags and keep on hand to put into ginger ale, champagne or dessert wines or whatever else.

                  1. Pomegranate vinegar - just put a cup of the arils (seeds) in a sterilized jar, cover with two cups of white wine vinegar, and leave for a couple of weeks, then strain. It turns a beautiful color.

                    5 Replies
                    1. re: Caitlin McGrath

                      This might make good gifs. We're still casting about for something festive to make for little gifts this year.

                      1. re: Caitlin McGrath

                        karykat, I was also tempted by those gorgeous poms--not sure if it was the exact same co-op, though.

                        Caitlin, does it impart just color to the vinegar or a little flavor, too. If the latter, what sorts of things do you do with the vinegar? I love this idea!


                        1. re: The Dairy Queen

                          I'm at my neighborhood coop. Maybe the others have these on sale too. The sale ends today or tomorrow. I'm checking because I need to get a few more.

                          I had the same question about the vinegar and whether you get the pom flavor.

                          One year we grew red shiso in our garden (not the green -- the red) and made vinegar with that. It was the most spectacular rose color. I'm thinking this might be similar.

                          And I think it would make great vinegrettes if the flavor shines through. Adding a little fruityness to the vinegar. For the same reason the nibs are good on green salads.

                          1. re: The Dairy Queen

                            Unfortunately, it does not impart a whole lot of flavor, certainly not as much as I had hoped for based on the suggestion in a cookbook by Georgeanne Brennan, so it's probably only something to do if you've pomegranates to spare and want ruby-red vinegar. Mine was just finishing up its infusion when I wrote the above. I won't repeat it, not enough pom flavor. Oh, well!

                        2. I chill champagne cubes with pom seeds for parties.

                          Love the seeds in frozen desserts

                          But I'll cut open a fresh pomegranate and just eat the seeds as is. So refreshing.

                          1. Thanks for all the fantastic ideas, everyone. We will stock up on the pomegranites and do some experimenting.

                            1. I did have one idea (related to some ideas here) based on a picture I saw somewhere recently of an icecream or cream pie with little berries scattered on it. I think the pomegranite would be pretty on that and would contrast beautifully with that kind of filling. And would be a good holiday thing.

                              1. Or, on a panna cotta. Maybe with a little sauce on the side. (I'm stockpiling my ideas here. Maybe for bookclub dessert?)

                                1. A elderly customer of mine makes pomegranite jelly. Bless her heart I think she's gotten too old to do the labor of love. But I sure appreciated the jelly when she did.

                                  1. My favorite thing, beside eating them straight up, is to mix them into plain or vanilla yogurt with bananas and coconut. It is trinity that can't be beat!

                                    I've had them on butternut squash soup as a topping--with sour cream and candied pecans--another trinity of flavors.
                                    Saveur has recipe for chiles in nogada sauce--something like a beef stuffed chile relleno, with sour cream walnut sauce, and a sprinkling of pomegranate seeds.

                                    Wish I had a tree.

                                    3 Replies
                                    1. re: Aischa

                                      Aischa, I cringed when I read your description of the Saveur recipe for chiles en nogada. No fault of yours - the recipe is a disaster. The picadillo filling is usually much more intricate than described, often pork and beef, plus candied fruits pieces other than apples, plus golden raisins, sometimes pine nuts. The walnut sauce begs for crema casera - thinner, slightly sweet, very much not our sour cream. Preparing the fresh walnuts is a labor of love. And the poblanos are not battered and fried. They are usually served at room temperature, sometimes lightly chilled. The "green" in the original dish than mimics the colors of the Mexican flag, comes from the unbattered poblano, and the chilled nogada sauce is drizzled across them, adorned by the pomegranate seeds.
                                      The Saveur recipe might work at a Taco Bell drive thru.

                                      1. re: Veggo

                                        I cooked over the weekend lamb shanks braised in pomegranate molasses, with fresh pomegranate seeds sprinkled over the top - lamb and pomegranate are great together!

                                        1. re: Veggo

                                          Not sure what's authentic but am sure that the flavors sound wonderful.

                                          Kind of reminds me (even tho it's really different) of a beef birds recipe with beef rolled up with pine nuts, golden raisins prosciutto and a bunch of other good things and braised with tomatoes and I think wine. Like I said really different but kind of a combination of savory and sweet.

                                      2. Thinking about all these wonderful ideas, I'd put them in a few categories:

                                        Combining the pomegranite with dairy creaminess (ice cream,yogurt, putting on salads, putting with earthy things (the taboulleh), with meats and fish (the salmon, the chiles en nogada), wiht fruits and vegies (the slaw). And some things that can't be categorized -- the champagne and the vinegar and jelly.

                                        And more we haven't thought of yet.