Tag Archives: pomegranate

SPRING WEATHER – WINTER RECIPES

29 Saturday Apr 2017

Posted by in Beef, Recipes, Vegetables

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It’s spring in Arkansas, which means we have encountered almost every kind of weather over the past week, and experienced deeply fluctuating temperatures – enabling us to go from gloves and coat on our morning walk, to sitting outside in a tank top, sweating by mid-afternoon.

With the current heavy rainfall – causing flooding all over the area, and cooler temperatures, augmented by gloomy, grey skies – it seems appropriate to return to hearty, warming, winter dishes.

water in our basement with the heavy rainfall we are experiencing

RIGATONI WITH BEEF AND POMEGRANATE RAGU

2 tablespoons olive oil

1 pound ground beef

2 ribs celery, chopped

2 shallots, chopped

3 cloves garlic, minced

1/4 cup tomato paste

4 teaspoons finely chopped fresh rosemary

1 3/4 cups beef stock

1 cup pomegranate juice

cooked pasta for serving

1/2 cup plain yogurt for serving

In a large pot, heat 2 tablespoons of oil over medium-high. Add the beef, season with salt and pepper. Cook, stirring often, until browned, about 5 minutes. Add the celery, shallots and garlic, season.

Cook, stirring often, until vegetables soften, about 5 minutes. Stir in the tomato paste and rosemary and cook, stirring often, until fragrant, about 3 minutes.

Stir in the stock and pomegranate juice. Simmer the ragu over medium-low, stirring often, until the liquid is thickened, about 25 to 30 minutes, season.

Divide the pasta among bowls, top with the ragu and yogurt.

Enjoy!

CREAMY CHICKPEA CURRY

1 tablespoon coconut oil

1 onion, diced

1 tablespoon fresh minced ginger

4 cloves garlic, minced

2 tablespoons curry powder

1/4 teaspoon red pepper flakes

2 1/2 cups vegetable broth

2 tablespoons tamari

2 tablespoons pure maple syrup

2 tablespoons tomato paste

3/4 pound potatoes, cut into pieces

1 carrot, diced

4 cups cauliflower florets

1 (15-ounce) can chickpeas

1 cup coconut milk

1/4 cup chopped fresh cilantro, plus more for garnish

1/2 cup frozen peas

salt and freshly ground black pepper to taste

Melt coconut oil in a pot over medium heat. Saute onion until lightly browned, 5 to 7 minutes. Add ginger and garlic and saute until fragrant, about 30 seconds. Add curry powder, pepper flakes, broth, tamari, maple syrup and tomato paste and stir.

Add potatoes and carrot, cover pot and bring to a boil. Immediately reduce the heat to a simmer.

Cook just until potatoes are tender, about 10 minutes. Add cauliflower, chickpeas, coconut milk and cilantro. Stir gently to incorporate. Return to simmer and cook just until cauliflower is tender, 5 to 7 minutes. Fold in peas and cook until heated through, about 1 minute.

Remove from heat and season with salt and pepper. Serve with rice and garnish with cilantro.

Enjoy!

 

 

POMEGRANATE ROSEMARY SPARKLING COCKTAIL

27 Friday Nov 2015

Posted by in Cocktails, Recipes

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We continued our treasured and warmly anticipated tradition of gathering with family during the Thanksgiving week, packing two cars this year as my husband wanted to take his four wheel drive off-roading in the surrounding forests. I shopped for groceries before we left town, and as always, packed sharp knives, and the ingredients and kitchen tools needed for the various recipes I planned to make. However, tradition also dictates that things get left behind and forgotten, and additional ingredients are always needed as recipes invariably change. Once settled, my Sister-in-Law was making the drive to the nearest well-stocked supermarket and graciously and generously offered to pick up anything needed – which for us included champagne flutes for that evenings cocktail.

POMEGRANATE ROSEMARY SPARKLING COCKTAIL

pomegranate rosemary sparkling cocktail

1/4 cup water

1 tablespoon sugar

3 sprigs of fresh rosemary

1/2 cup pomegranate juice

sparkling wine

Combine 1/4 cup water and sugar in a small saucepan, bring to a simmer, stirring until sugar dissolves. Remove from heat. Add rosemary, let stand 30 minutes to an hour. Remove rosemary.

Pour 2 tablespoons pomegranate juice and 1 tablespoon of rosemary syrup into champagne flutes. Top each serving with sparkling wine.

Enjoy!

Recipe adapted from Freixenet

www.freixenetusa.com/

VIOLETTE ROYALE and THE CRIMSON RUSH

19 Friday Jun 2015

Posted by in Cocktails, Recipes

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I have a dear and fabulous friend who is a wonderful mother, real estate agent and yoga instructor. She holds a small class once a week, out of her home, and I love our summer sessions. Often we are able to practice outdoors, occasionally the kids are able to get together and play, and we usually have a glass of bubbles.

tracy and cocktail

On occasion, along with my yoga mat, I’ll bring ingredients to add to our sparkling wine, and mix up a cocktail.

VIOLETTE ROYALE

creme de violette

4 ounces champagne

1/2 ounce creme de violette

Pour champagne into a flute, top with creme de violette (when I poured, I didn’t measure precisely, but rather added the creme de violette to taste).

Enjoy!

Recipe adapted from Rothman and Winter

www.alpenz.com/images/poftfolio/violettefacts.htm

THE CRIMSON RUSH

the crimson rush

3/4 ounce cointreau

3/4 ounce pomegranate syrup

2 dashes angostura bitters

3 1/2 ounces sparkling wine

Mix all ingredients in a cocktail glass.

Enjoy!

Recipe adapted from Freixenet

www.freixenet.com/

POMEGRANATE COSMOPOLITAN

06 Friday Mar 2015

Posted by in Cocktails, Recipes

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I made this pomegranate cosmopolitan to sip one evening, as a pleasant refreshment while I was catching up on e-mails on the home computer.

Popularized by a television show during its six year run at the turn of the century,  these libations can still commonly be found on most cocktail menus. Although the cosmopolitan is ordinarily a cranberry concoction, I enjoyed the interesting twist with the addition of pomegranate juice.

POMEGRANATE COSMOPOLITAN

pomegranate cosmopolitan

2/3 cup pomegranate juice

1/2 cup vodka

1/4 cup Cointreau

2 teaspoons fresh lime juice

ice cubes

Place pomegranate juice, vodka, Cointreau and lime juice in a cocktail shaker. Add ice. Shake to chill. Strain into martini glasses.

Enjoy!

Recipe adapted from Bon Appetit, February 2006

www.bonappetit.com/

BAKED POLENTA WITH FONTINA AND TOMATO SAUCE and WARM PUMPKIN SALAD WITH POLENTA AND CANDIED PUMPKIN SEEDS

20 Monday Oct 2014

Posted by in Entertaining, Entrées, Recipes, Salad

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I have had friends over for lunch on two separate occasions recently. Both times our kids were out of school, and we were able to enjoy our girl time catching up while our kids played. Also on each occasion, I was inspired by dishes that incorporated polenta – one baked in the oven and one pan fried and placed on a salad. I’m not sure why I was in a particularly polenta-ish frame of mind, but I do know both dishes were delicious and both were perfect for a casual and relaxed ladies lunch.

BAKED POLENTA WITH FONTINA AND TOMATO SAUCE

baked polenta with fontina

SAUCE

2 tablespoons olive oil

1 cup of chopped onion

1/2 cup chopped celery

1/4 cup chopped carrot

3 garlic cloves, minced

1 (28-ounce) can of peeled whole tomatoes

1 tablespoon fresh parsley, chopped

1 1/2 teaspoons dried oregano

1/4 cup chopped fresh basil

POLENTA

4 cups water

1 teaspoon salt

1 cup polenta (cornmeal)

2 cups grated Fontina cheese

SAUCE

Heat olive oil in a saucepan over medium heat. Add onion, celery, carrot and garlic. Saute until vegetables are almost tender, about 5 minutes. Add tomatoes with juice, parsley and oregano, bring to a simmer. Reduce heat and simmer until reduced to 3 cups, gently breaking up tomatoes with a potato masher, about 15 minutes. Mix in basil. Season sauce to taste with salt and pepper.

POLENTA

Brush an 8×8-inch baking dish with olive oil. Bring 4 cups water and 1 teaspoon salt to boil in another heavy large saucepan. Gradually whisk in polenta. Reduce heat to low and simmer until thick and cooked through, stirring often, about 10 minutes. Spread 3/4 cup of tomato sauce over bottom of prepared dish. Pour half of polenta (about 1 1/2 cups) over. Sprinkle with half of cheese, then 3/4 cup sauce. Spread remaining polenta over and sprinkle with remaining cheese. Cover with 3/4 cup sauce and let stand for 2 hours at room temperature (I didn’t prepare enough in advance to let sit for that amount of time, and put it straight into the oven).

Heat oven to 350F. Bake polenta until heated through, about 25 minutes. Let polenta stand 10 minutes and serve.

Enjoy!

Recipe adapted from Bon Appetit

www.bonappetit.com/

WARM PUMPKIN SALAD WITH POLENTA AND CANDIED PUMPKIN SEEDS

pumpkin and polenta salad

1 1/2 cups yellow cornmeal

7 1/2 cups water

2 3/4 teaspoons salt

2 1/2 tablespoons unsalted butter

1 tablespoon sugar

1/2 teaspoon ground cumin

1/4 teaspoon cinnamon

1/4 teaspoon paprika

1/4 teaspoon cayenne

1/2 cup pepitas

1 tablespoon pomegranate juice

2 teaspoons sherry vinegar

1 tablespoon shallot, finely chopped

6 tablespoons olive oil

1 (2 pound) pumpkin, peeled, seeded and sliced into 1/2 inch pieces

1 (6 ounce) piece of parmesan

8 ounces of arugula, trimmed

PREPARE POLENTA

Bring cornmeal, water and 2 1/4 teaspoons salt to a boil in a 4-quart saucepan, stirring constantly. Reduce heat and simmer, stirring frequently, until polenta is creamy and tender, about 45 minutes. Remove from heat, then stir in 1 1/2 tablespoons butter and cool slightly.

Spoon polenta onto center of a lightly buttered large baking sheet, then spread evenly into a 10-by-7 inch rectangle (about 1/2 inch thick). Cover with plastic wrap, and chill for 2 hours.

CANDY PUMPKIN SEEDS

Melt remaining tablespoon of butter in a saucepan over moderate heat. Stir in sugar, cumin, cinnamon, paprika, cayenne and 1/4 teaspoon salt, then cook, without stirring, until caramelized. Add pumpkin seeds and cook, stirring occasionally, until seeds are puffed and golden. Transfer to a plate to cool. When seeds have hardened, break up any clumps with your fingers.

MAKE VINAIGRETTE

Whisk together pomegranate juice, vinegar, and shallot and let stand 5 minutes. Whisk in 3 tablespoons of oil, remaining 1/4 teaspoon salt and pepper to taste.

ROAST PUMPKIN

Heat oven to 450F.

Toss pumpkin pieces with 1 tablespoon of oil and salt and pepper to taste in a shallow baking pan and arrange slices in 1 layer. Roast in the middle of the oven until just tender, about 35 to 40 minutes. Remove from oven, cover with foil to keep warm.

FRY POLENTA WHILE PUMPKIN ROASTS

Cut polenta into 3-inch squares, then halve each square diagonally. Heat 1 tablespoon oil in a large nonstick skillet until hot, then cook polenta until golden brown, about 8 minutes. Transfer as cooked to a plate and keep warm, covered.

ASSEMBLE SALAD

Shave strips from parmesan with a vegetable peeler.

Toss arugula in a large bowl with enough vinaigrette to lightly coat. Place on plates, then top with several pieces of pumpkin and a piece of polenta. Sprinkle with candied pumpkin seeds and top with parmesan shavings, then drizzle with remaining vinaigrette.

Enjoy!

Recipe adapted from Epicurious

www.epicurious.com › recipes & menus

POMEGRANATE LIME CAKES and CHOCOLATE POMEGRANATE CAKES and CHOCOLATE POMEGRANATE TORTE

14 Friday Feb 2014

Posted by in Dessert

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She is generous, funny, kind, brilliant, nonjudgmental, and she has the greatest collection of shoes I have ever seen – Connie Porter – 1994

POMEGRANATE LIME CAKES

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup butter, room temperature
2 eggs
3/4 cup pomegranate juice, divided
juice and peel of 1 lime
1/2 cup plain, thick yogurt
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
lime peel to garnish

Heat oven to 350F.
Butter and flour 2 muffin pans, or line with paper liners.
Sift together flour, baking powder, and slat in medium bowl. Beat sugar and butter in large bowl until well blended, about 1 minute. Add eggs, 1 at a time, beating well after each addition. Beat in 1/2 cup pomeganate juice and the lime juice and peel. Beat flour mixture into batter just until blended. Stir in the yogurt.
Evenly divide batter into prepared pans, bake until tester inserted into center of cake comes out clean, about 15 minutes. Let cakes cook about 15 minutes. Meanwhile, sift powdered sugar into medium bowl, whisk in 1/4 cup pomegranate juice, and vanilla. Pour glaze over cakes, sprinkle with lime peel.
Enjoy!

Recipe adapted from Bon Appetit, November 2008
www.epicurious.com › recipes & menus

CHOCOLATE POMEGRANATE CAKES

4 eggs
3/4 cup brown sugar
1 cup sugar
1 teaspoon vanilla extract
1/2 cup oil
1 cup pomegranate juice
1/2 cup cocoa powder
1 3/4 cup flour
1 teaspoon baking soda
1 teaspoon baking powder

Heat oven to 350F.
Grease 2 mini bundt pans or a muffin pan. Set aside.
In the bowl of an electric mixer, beat together the eggs, sugar and brown sugar utnil well combined. Add the vanilla extract, oil and pomegranate juice and beat to combine. In a small bowl, whisk together the flour, cocoa powder, baking soda and baking powder.
Slowly stir the flour mixture into the wet ingredients. Mix utnil just combined.
Pour the batter into the prepared baking pans, filling about 3/4 full.
Bake for about 18 to 20 minutes. Remove cakes from the oven and set asie to cool.

POMEGRANATE GLAZE

1 1/2 cups powdered sugar
1 1/2 tablespoons pomegranate juice

In a small bowl, combine the powdered sugar and pomegranate juice. If needed, add a bit of water until you reach a drizzling consistency. Drizzle over cooled cakes.
Enjoy!

Recipe adapted from Tales of an Overtime Cook, September 2012
overtimecook.com/

CHOCOLATE POMEGRANATE TORTE

FOR THE CAKE
4 tablespoons softened unsalted butter, cut into pieces
6 ounces chocolate
3 eggs, separated
3/4 cup sugar
1/4 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup flour
FOR THE POMEGRANATE JELLY
1 apple
1 1/2 cups pomegranate juice
1/4 cup plus 2 tablespoons sugar
12 cranberries
FOR THE GLAZE
6 ounces chocolate, chopped
6 tablespoons unsalted butter, cut into pieces
1 tablespoon honey
pinch of salt

MAKE THE CAKE
Heat oven to 350F.
Grease the sides and bottom of a 9 by 2 inch round cake pan and line the bottom with parchment paper.
Grate 2 ounces of the chocolate and set aside. Chop the remaining chocolate and combine with the butter and 3 tablespoon s of water in a heatproof bowl. Set the bowl in a skillet of barely simmering water and stir frequently until the mixture is melted and smooth. Set aside.
In a large bowl, whisk the egg yolks with 1/2 cup sugar and the salt until thick and lightened in color.
In a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar at medium-high speed to soft peaks, about 2 minutes. With the motor running, gradually add the remaining 1/4 cup sugar, beating to stiff peaks, 1 to 2 minutes more.
Whisk the warm chocolate and the flour into the yolk mixture. With a rubber spatula, fold one quarter of the whites into the chocolate batter. Scrape the remaining whites into the chocolate mixture and sprinkle the grated chocolate on top. Fold together. Pour the batter into the prepared pan and spread it evenly.
Bake until a toothpick inserted in the center of the cake comes out smudged with a few moist crumbs, about 25 minutes. Cool in the pan on a rack for 10 minutes. Run a knife around the edge of the cake and invert it onto another rack. Remove the pan and parchment and invert the cake onto the first rack. Let cool completely.
MAKE THE POMEGRANATE JELLY
Grate enough of the apple (including the peel) to yield 3/4 cup. In a medium saucepan, bring the grated apple, pomegranate juice, sugar and cranberries to a simmer over medium heat. Simmer, covered, until the apple is softened and the mixture has thickened a little, about 10 minutes. Uncover and continue to simmer, stirring occasionally at first and then constantly towards the end, until the liquid has evaporated and the mixture is reduced to 3/4 cup, about 5 minutes.
With a rubber spatula, press the pulp through a mesh strainer into a bowl until you can’t get any more juice out of the pulp. Scrape all of the juice clinging to the bottom of the strainer into the bowl and discard the pulp in the strainer.
Transfer the cake to a plate. Stir the jelly to blend it, scrape it onto the cake, and spread it evenly over the top. Let the jelly cool until it’s set, about an hour.
MAKE THE GLAZE
Put the chocolate, butter, honey and salt in a heatproof bowl set in a skillet of barely simmering water. Stir gently until the chocolate melts and the mixture is perfectly smooth. Remove from the heat and stir in 2 tablespoons of cool water. Let cool to room temperature without stirring. With an offset spatula, spread the glaze over the top and around the sides of the cake.
Garnish with pomegranate seeds.
Enjoy!

Recipe adapted from Fine Cooking
www.finecooking.com/recipes/chocolate-pomegranate-torte.aspx‎

CRANBERRY POMEGRANATE COSMOPOLITANS and TURKEY MEATBALLS IN CRANBERRY BARBECUE SAUCE and CRANBERRY AND LIME LEAF DRUNKEN CHICKEN and CRANBERRY SALAD DRESSING and APPLE CRANBERRY SLAW and ROASTED CARROTS WITH DRIED CRANBERRIES AND SMOKED ALMONDS and CRANBERRY GOODNESS and SPARKLING CRANBERRIES

09 Thursday Jan 2014

Posted by in Cocktails, Dessert, Holidays

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While cooking before and after the holidays, I incorporated fresh cranberries, dried cranberries, cranberry juice, and cranberry sauce!

CRANBERRY POMEGRANATE COSMOPOLITANS

2 cups vodka
1 cup orange liqueur
1 cup cranberry juice cocktail
1/2 cup pomegranate juice
1/2 cup freshly squeezed lime juice

Combine the vodka, orange liqueur, cranberry juice, pomegranate juice and lime juice in a large pitcher. Fill a cocktail shaker half full with ice, pour the cocktail mixture in and shake for a full 30 seconds. Pour into martini glasses.
Enjoy!

Recipe adapted from Ina Garten, 2008
www.foodnetwork.com/ina-garten/recipes/‎

TURKEY MEATBALLS IN CRANBERRY BARBECUE SAUCE

1 can (16 ounces) whole berry cranberry sauce
1/2 cup barbecue sauce
2 egg whites
1.25 pounds lean ground turkey
2 green onions, chopped
2 teaspoons grated orange peel
1 1/2 teaspoons soy sauce
1/2 teaspoon freshly ground black pepper

Combine cranberry and barbecue sauces in a slow cooker. Cover, cook on high for 20 to 25 minutes, or until cranberry sauce melts and is heated through.
Meanwhile, place egg whites in a medium bowl, beat lightly. Add turkey, green onions, orange peel, soy sauce and pepper. Mix until well blended. Shape into meatballs.
Spray a skillet with cooking spray, heat over medium heat 8 to 10 minutes or until meatballs are no longer pink in the center, turning to brown evenly. Add to heated sauce in the slow cooker, stir gently to coat.
Turn the slow cooker to low, cover and cook for 3 minutes. Remove meatballs to a serving platter.
Enjoy!

Recipe adapted from The Crock Pot cookbook
www.crock-pot.com/accessories/cookbooks/SCBESTLOV.html‎

CRANBERRY AND LIME LEAF DRUNKEN CHICKEN

1 roasting chicken, giblets removed
2 cups cranberry juice
1 (750 milliliter) bottle of red wine
zest and juice from 2 oranges
zest and juice from 2 lemons
1 cup fresh cranberries
1/4 cup kaffir lime leaves, finely chopped
2 tablespoons lemongrass paste
2 tablespoons ginger paste
2 tablespoons whole black peppercorns
1 tablespoon whole black peppercorns
1 tablespoon salt

At least 8 hours before serving, place all ingredients in a bowl, large enough to hold chicken and liquid. Cover and refrigerate at least 6 hours or overnight. When ready to cook, heat oven to 400F.
Pour marinating mixture through a sieve. Discard liquid, and put solid remainder in chicken cavity.
Place chicken in a roasting pan and cook uncovered until an internal thermometer reads 160F and skin is golden and crisp 1 1/2 to 2 hours.
Let chicken sit for 10 minutes before carving.
Enjoy!

Recipe adapted from Oprah Magazine, November 2010
www.oprah.com/food.html‎

CRANBERRY SALAD DRESSING

Combine 1/4 cup balsamic vinegar, 2 tablespoons honey and 1/4 cup cranberries in a saucepan, bring to a simmer over medium heat. Turn off heat and allow to cool, then combine with 2 chopped dates, 1/3 cup olive oil and a pinch of salt.
Enjoy!

APPLE CRANBERRY SLAW

1/3 cup Italian dressing
2 tablespoons maple flavored pancake syrup
1/2 (14 ounce) package of coleslaw blend
1 apple, chopped
1/2 cup dried cranberries

Mix all ingredients together.
Enjoy!

ROASTED CARROTS WITH DRIED CRANBERRIES AND SMOKED ALMONDS

7 carrots, peeled and cut into slices
2 tablespoons honey
2 tablespoons olive oil
1 teaspoon dried thyme leaves
1/4 cup chopped shallots
1/2 cup dried cranberries
1/3 cup smoked almonds, coarsely chopped

Heat oven to 400F.
Place carrots in medium baking dish and drizzle with honey and olive oil. Sprinkle with thyme and toss to coat. Sprinkle with shallots and dried cranberries. Bake 15 to 18 minutes, or until carrots are tender. Sprinkle with smoked almonds.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, November 2013
www.arkansasonline.com/news/features/food/‎

CRANBERRY GOODNESS

1/2 cup sugar
1/2 cup brown sugar
1 cup quick oats
3 tablespoons flour
1 teaspoon cinnamon
1 1/2 cups fresh cranberries
3 apples, peeled and diced
1/2 cup pecans, chopped
1/2 cup butter, melted

Heat oven to 350F.
Coat a 3 quart casserole dish with nonstick spray.
In a large mixing bowl, combine sugars, oats, flour and cinnamon. Add fruits and nuts, mixing well. Spread mixture in prepared dish. Drizzle melted butter over the top.
Bake for 30 minutes.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, November 2011
www.arkansasonline.com/news/features/food/‎

SPARKLING CRANBERRIES

Cook 1 cup of pure maple syrup in a saucepan over medium-low heat, 1 to 2 minutes. (Don’t let the syrup get too hot or cranberries will pop). Remove from heat, stir in 2 cups of fresh cranberries.
Cover and chill 8 to 12 hours. Place 1 cup of sugar in a large bowl. Drain cranberries in a colander (about 15 minutes). Add 4 to 5 cranberries at a time to the sugar, gently toss to coat.
Repeat with remaining cranberries. Place cranberries in a single layer on a parchment lined baking sheet. Let stand until completely dry.
Enjoy!

Recipe adapted from Southern Living, November 2013
www.southernliving.com/food/‎