JJ wrote:
>
> I brought in my first pomegranate crop.
>
> Not really planning on making my own grenadine syrup.
>
> I'm curious if any of you are doing something neato with fresh
> pomegranate.
>
> I think I'll throw some in to my oatmeal tomorrow.
>
> I've been eating some plain/raw - a bit sour/bitter at first but now I
> am really getting into it. Please don't tell me they act as a
> laxative!
>
> I could see making a sorbet.
>
> Jay

Here's one of my favorites which I've posted a number of
times before.

ORANGE AND POMEGRANATE COMPOTE

4 navel oranges
2 pomegranates
1 T. lemon juice
1 T. rosewater
sugar
coconut (optional)

Section oranges. Quarter pomegranates and remove
seeds. Sprinkle seeds over orange sections.
Sprinkle with lemon juice, rosewater, and sugar
to taste. Chill. Sprinkle each serving with
freshly grated coconut. Serves 4. Hint: Coconut
freezes well. You can grate the coconut ahead of
time and freeze it. Or buy frozen grated coconut
in an Indian market.

And here's another of my favorite dishes

FESENJAN
(Pomegranate Khoresh with Chicken)

2 large onions, peeled and thinly sliced
2 3-4 pound frying chickens, cut into 6 pieces, or 2 Cornish game hens
3 tablespoons oil
1 teaspoon salt
2½ cups pomegranate juice or 1 cup pomegranate paste dissolved in 2½
cups water
1 pound shelled walnuts, very finely ground in food processor
2 tablespoons sugar
¼ teaspoon ground saffron dissolved in 1 tablespoon hot water
1 cup peeled and chopped butternut squash
2 tablespoons fresh pomegranate seeds (optional)

In Dutch oven, brown onions and chicken or hens in oil. Add salt and 2
cups pomegranate juice. Mix well. Add ground walnuts to Dutch oven.
Add sugar, saffron water and squash. Cover and simmer 2 hours, stirring
occasionally with wooden spoon to prevent nuts from burning. If stew is
too thick, add warm water to thin it. Taste sauce and adjust for
seasoning and thickness. Stew should be sweet and sour according to
your taste. Add pomegranate paste to sour the taste or sugar to sweeten
it. Transfer stew to deep ovenproof casserole. For decoration, sprinkle
2 tablespoons fresh pomegranate seeds. Cover and place in warm oven
until ready to serve with chelow (saffron-steamed rice). Serves 10.
(From New Food of Life by Najimieh Batmanglij. Kate's note: Fesenjan
is also made with duck which is my preference. I don't have my duck
recipe handy but you could just substitute duck in this one with minor
adjustments.

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?