Thanks to Food Network Magazine, here are some interesting ways for you to put them to use:
- Mix up pomegranate cosmos...just replace the cranberry with pomegranate juice.
- While you're at it, replace your morning OJ with pomegranate juice.
- Pretty red and green Christmas crostini: Spread toasted baguette slices with goat cheese and sprinkle pomegranate seeds and chopped pistachios on top.
- How about pom soda? Muddle a few seeds, add ice, pomegranate juice and top with club soda.
- Kick up your vinaigrette. Whisk 1 tablespoon pomegranate juice, 1 tablespoon cider vinegar, and 1/4 cup olive oil together. Season with salt and pepper.
- Top your salmon with 1/2 cup slivered toasted almonds and 1/2 cup pomegranate seeds.
- Simmer equal parts apple cider and pomegranate juice to warm the cockles of your heart.
- If you want another cocktail, pour 2 ounces each of bourbon and pomegranate juice over ice. Add club soda and garnish with an orange slice.
- And of course, a classic. Simply pour a glass of your favorite bubbly and toss in a couple of pomegranate seeds. The little rubies will dance in the bubbles. Quite the festive sipper!
- You can store whole pomegranates in plastic bags for up to three months in the refrigerator.
- No-mess seeding: Quarter and submerge in water. As you loosed the seeds, they will sink and the pithy parts will float to the top.
- Check out Martha Stewart's method also. Quarter the pomegranate, hold over a bowl and whack the skin with a wooden spoon. The seeds will fall into the bowl.
- You can always take the easy way out and buy pre-seeded pomegranates. They make a yummy quick snack.
- Make your pomegranate juice last even longer and make pomegranate molasses. (I'm going to test it out and post a recipe sometime soon.)
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