Sunday, December 04, 2011


Pomegranates (and pomegranate juice) are everywhere these days.  You can find them at most grocery stores, and I love that.  They are, in my mind, a perfect ingredient for Christmas-time--red jewels that add a touch of class to lots of dishes and cocktails. And ruby red juice to boot.

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!
And a few tips:
  • 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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