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In article >,
(Curly Sue) wrote:

> On Mon, 15 Nov 2004 20:31:56 GMT, "Dimitri" >
> wrote:
>
> >
> >"Goomba38" > wrote in message
> ...
> >> Lately the commissary has had small interesting looking bottles of fresh
> >> pomegranate juice in the produce section. And I just saw them again at
> >> Zabar's. Is this something new? Any idea what to do with it?
> >> Goomba
> >
> >Plenty of hits on Epicurious: i.e.
> >
> >Dimitri
> >
> >
> >WALNUT CHICKEN WITH POMEGRANATE SAUCE
> >
> >This can also be made with turkey cutlets.
> >
> >3/4 cup chopped walnuts
> >1/2 cup all purpose flour
> >4 skinless boneless chicken breast halves
> >1 egg, beaten to blend
> >2 tablespoons (1/4 stick) butter
> >1 tablespoon vegetable oil
> >
> >1/4 cup dry white wine
> >2 tablespoons chopped shallots
> >1/2 cup canned low-salt chicken broth
> >1/2 cup pure pomegranate juice
> >1 1/2 teaspoons pomegranate molasses
> >1 teaspoon honey
> >2 tablespoons chopped chives or green onion
> >
> >Finely chop walnuts with flour in processor. Transfer to plate. Pound
> >chicken between sheets of waxed paper to 1/4-inch thickness. Dip chicken
> >into beaten egg, then into walnut mixture to coat. Melt 1 tablespoon butter
> >with 1 tablespoon oil in large nonstick skillet over high heat. Add chicken
> >and cook until golden and cooked through, about 3 minutes per side. Transfer
> >to plate; tent with foil to keep warm.
> >Boil wine and shallots in heavy small saucepan until most of wine has
> >evaporated, about 2 minutes. Add broth, pomegranate juice, pomegranate
> >molasses and honey. Boil until reduced to 3/4 cup, about 5 minutes. Whisk in
> >remaining 1 tablespoon butter. Season sauce with salt and pepper. Spoon
> >sauce over chicken. Sprinkle with chives and serve.
> >
> >Serves 4.
> >Bon Appétit
> >December 1995
> >
> That looks very similar to a nice recipe I tried about a month ago, a
> classic Iranian dish, but I believe it had cinnamon in it as well.
>
> I used a fresh pomegranate, squeezing the seeds with a potato ricer.
> I didn't get enough juice from a single pomagranate, so I added some
> grenadine syrup because I couldn't find juice in the store.
>
By some strange coincidence, I found the above recipe in my clippings
files. I tried it tonight. I used an orange juicer to squeeze out the
pomegranate juice. Some of it was cooked down in an attempt to make
pomegranate molasses (the Middle Eastern grocery/café in our
neighborhood was closed). We were somewhat underwhelmed. It had much
less flavor than I had expected. Maybe if I'd seen Sue's comment
beforehand, I would have added cinnamon. The SO suggested we pitch the
recipe.

Cindy

--
C.J. Fuller

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