Goomba38 > wrote:

>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


I read this thread yesterday. In the afternoon the local paper came
with a grocery store ad. Pomegranate juice. Think I will try some.

This is in a grocery in a small, (pop. < 5000) rural town in the NC
foothills. Could not believe it.

--
Susan N.

"Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

In article >, Goomba38
> wrote:

> 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
>

Check your label. If it's POM it may be a drinkable juice. More like
Ocean Spray varieties. Straight pomegranate juice will curl your teeth
and pomegranate molasses is thick, thick, thick. But it's the latter
that you'd want to cook with. Sadaf sells a good molasses which they
just happen to call pomegranate paste.

In article >, Goomba38
> wrote:

> 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
>

Check your label. If it's POM it may be a drinkable juice. More like
Ocean Spray varieties. Straight pomegranate juice will curl your teeth
and pomegranate molasses is thick, thick, thick. But it's the latter
that you'd want to cook with. Sadaf sells a good molasses which they
just happen to call pomegranate paste.

Anyone know of where to get Pomengranate molasses?

This one is speaking to me....
>
> 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
>
>
> Epicurious.com © CondéNet, Inc. All rights reserved.
>

Anyone know of where to get Pomengranate molasses?

This one is speaking to me....
>
> 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
>
>
> Epicurious.com © CondéNet, Inc. All rights reserved.
>

ok2bwild wrote:
> Anyone know of where to get Pomengranate molasses?


Or know what's meant by pomegranate molasses? I understand molasses as
a byproduct of refining sugar. Is pomegranate molasses juice and pulp
concentrate with much of the liquid evaporated or otherwise removed to
leave a sticky, sweet paste?


--Lia

ok2bwild wrote:
> Anyone know of where to get Pomengranate molasses?


Or know what's meant by pomegranate molasses? I understand molasses as
a byproduct of refining sugar. Is pomegranate molasses juice and pulp
concentrate with much of the liquid evaporated or otherwise removed to
leave a sticky, sweet paste?


--Lia

On 2004-11-15, Goomba38 > wrote:

> Zabar's. Is this something new? Any idea what to
> do with it?

Make Christmas t-shirts?

nb

On 2004-11-15, Goomba38 > wrote:

> Zabar's. Is this something new? Any idea what to
> do with it?

Make Christmas t-shirts?

nb

On 2004-11-16, Julia Altshuler > wrote:


> concentrate with much of the liquid evaporated or otherwise removed to
> leave a sticky, sweet paste?

You mean like Grenadine syrup?

nb

On 2004-11-16, Julia Altshuler > wrote:


> concentrate with much of the liquid evaporated or otherwise removed to
> leave a sticky, sweet paste?

You mean like Grenadine syrup?

nb

On 2004-11-16, notbob > wrote:

> You mean like Grenadine syrup?

Well, I'll be dogged! Turns out the stuff way way in the back of my
cupboard is called Pomegranite Molasses. Who knew? I bought it in a
Middle-Eastern shop years ago and forgot all about it till just now. OTOH,
mine is so old I think it has become Pomegranit tar.

nb

On 2004-11-16, notbob > wrote:

> You mean like Grenadine syrup?

Well, I'll be dogged! Turns out the stuff way way in the back of my
cupboard is called Pomegranite Molasses. Who knew? I bought it in a
Middle-Eastern shop years ago and forgot all about it till just now. OTOH,
mine is so old I think it has become Pomegranit tar.

nb

"Curly Sue" > wrote in message
...
> On Mon, 15 Nov 2004 20:31:56 GMT, "Dimitri" >

> 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.

Great idea with the ricer - a very underused tool.

Dimitri

"Curly Sue" > wrote in message
...
> On Mon, 15 Nov 2004 20:31:56 GMT, "Dimitri" >

> 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.

Great idea with the ricer - a very underused tool.

Dimitri

The Cook wrote:

> I read this thread yesterday. In the afternoon the local paper came
> with a grocery store ad. Pomegranate juice. Think I will try some.
>
> This is in a grocery in a small, (pop. < 5000) rural town in the NC
> foothills. Could not believe it.

Isn't that funny. I saw somewhere, the health benefits of
pomegranate juice, hmm interesting. But really, they won't have
it at the store. The mail came shortly thereafter, I scanned the
local supermarket circular, what to my wondering eyes should appear?

Pom on sale. Well, la de da. Of course, I couldn't find it, but
it was a funny 'coincidence' ... aka, marketing blitz.

nancy

The Cook wrote:

> I read this thread yesterday. In the afternoon the local paper came
> with a grocery store ad. Pomegranate juice. Think I will try some.
>
> This is in a grocery in a small, (pop. < 5000) rural town in the NC
> foothills. Could not believe it.

Isn't that funny. I saw somewhere, the health benefits of
pomegranate juice, hmm interesting. But really, they won't have
it at the store. The mail came shortly thereafter, I scanned the
local supermarket circular, what to my wondering eyes should appear?

Pom on sale. Well, la de da. Of course, I couldn't find it, but
it was a funny 'coincidence' ... aka, marketing blitz.

nancy

Stark wrote:
>
> In article >, Goomba38
> > wrote:
>
> > 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
> >
>
> Check your label. If it's POM it may be a drinkable juice. More like
> Ocean Spray varieties. Straight pomegranate juice will curl your teeth

I've often had fresh pomegranate juice that I've squeezed myself
from fresh pomegranates. It did not curl my teeth.

> and pomegranate molasses is thick, thick, thick. But it's the latter
> that you'd want to cook with.

Sometimes, but not always. Depends on the recipe.
Some recipes call for the molasses. Other call for fresh.
I've mady fesenjan used fresh pom juice. Works fine.

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?

Stark wrote:
>
> In article >, Goomba38
> > wrote:
>
> > 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
> >
>
> Check your label. If it's POM it may be a drinkable juice. More like
> Ocean Spray varieties. Straight pomegranate juice will curl your teeth

I've often had fresh pomegranate juice that I've squeezed myself
from fresh pomegranates. It did not curl my teeth.

> and pomegranate molasses is thick, thick, thick. But it's the latter
> that you'd want to cook with.

Sometimes, but not always. Depends on the recipe.
Some recipes call for the molasses. Other call for fresh.
I've mady fesenjan used fresh pom juice. Works fine.

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?

On 2004-11-16, Kate Connally > wrote:

> Christine, thanks for posting that link. That recipe sounds
> really luscious. I had started looking for it but hadn't
> found anything yet. Maybe that will be my Xmas dinner.
> Kate

Here's a pomegranite-based condiment for lamb:

http://makeashorterlink.com/?J11E36BC9

nb

On 2004-11-16, Kate Connally > wrote:

> Christine, thanks for posting that link. That recipe sounds
> really luscious. I had started looking for it but hadn't
> found anything yet. Maybe that will be my Xmas dinner.
> Kate

Here's a pomegranite-based condiment for lamb:

http://makeashorterlink.com/?J11E36BC9

nb

notbob wrote:
> On 2004-11-16, Julia Altshuler > wrote:
>
>
>
>>concentrate with much of the liquid evaporated or otherwise removed to
>>leave a sticky, sweet paste?
>
>
> You mean like Grenadine syrup?


Honestly, I'm not sure what I mean. I'm asking a question. I got half
a dozen hits when I googled on "pomegranate mollasses." They were
recipes that use it, not information on how it is made. This isn't of
vital importance. I'm curious.


--Lia

notbob wrote:
> On 2004-11-16, Julia Altshuler > wrote:
>
>
>
>>concentrate with much of the liquid evaporated or otherwise removed to
>>leave a sticky, sweet paste?
>
>
> You mean like Grenadine syrup?


Honestly, I'm not sure what I mean. I'm asking a question. I got half
a dozen hits when I googled on "pomegranate mollasses." They were
recipes that use it, not information on how it is made. This isn't of
vital importance. I'm curious.


--Lia

notbob > wrote:

> On 2004-11-16, Julia Altshuler > wrote:
>
> > concentrate with much of the liquid evaporated or otherwise removed to
> > leave a sticky, sweet paste?
>
> You mean like Grenadine syrup?

True Middle-Eastern or Caucasian (narsharab) pomegranate molasses are
nothing like grenadine, for they contain no added sugar, nor any other
additions - they are pure concentrated pomegranate juice reduced to
syrupy consistency. They are only slightly sweet, usually. Anyway,
nowadays, grenadine often enough contains no pomegranate juice at all,
but an obscene amount of sugar and a lot of other things.

Victor

notbob > wrote:

> On 2004-11-16, Julia Altshuler > wrote:
>
> > concentrate with much of the liquid evaporated or otherwise removed to
> > leave a sticky, sweet paste?
>
> You mean like Grenadine syrup?

True Middle-Eastern or Caucasian (narsharab) pomegranate molasses are
nothing like grenadine, for they contain no added sugar, nor any other
additions - they are pure concentrated pomegranate juice reduced to
syrupy consistency. They are only slightly sweet, usually. Anyway,
nowadays, grenadine often enough contains no pomegranate juice at all,
but an obscene amount of sugar and a lot of other things.

Victor

Julia Altshuler wrote:

> Honestly, I'm not sure what I mean. I'm asking a question. I got half
> a dozen hits when I googled on "pomegranate mollasses." They were
> recipes that use it, not information on how it is made. This isn't of
> vital importance. I'm curious.

Try spelling it M-O-L-A-S-S-E-S Might get
more hits? Here is what I found:

http://groups.google.com/groups?hl=e...lasses&spell=1
and then :
http://www.google.com/search?q=pomeg...-8&sa=N&tab=gw

Julia Altshuler wrote:

> Honestly, I'm not sure what I mean. I'm asking a question. I got half
> a dozen hits when I googled on "pomegranate mollasses." They were
> recipes that use it, not information on how it is made. This isn't of
> vital importance. I'm curious.

Try spelling it M-O-L-A-S-S-E-S Might get
more hits? Here is what I found:

http://groups.google.com/groups?hl=e...lasses&spell=1
and then :
http://www.google.com/search?q=pomeg...-8&sa=N&tab=gw

Goomba38 wrote:
> Julia Altshuler wrote:
>
>> Honestly, I'm not sure what I mean. I'm asking a question. I got
>> half a dozen hits when I googled on "pomegranate mollasses." They
>> were recipes that use it, not information on how it is made. This
>> isn't of vital importance. I'm curious.
>
>
> Try spelling it M-O-L-A-S-S-E-S Might get more hits? Here is what
> I found:


<slapping own forehead in standard dopeslap motion> I'm following hits
now and will get back to you. (Thanks.)

--Lia

Goomba38 wrote:
> Julia Altshuler wrote:
>
>> Honestly, I'm not sure what I mean. I'm asking a question. I got
>> half a dozen hits when I googled on "pomegranate mollasses." They
>> were recipes that use it, not information on how it is made. This
>> isn't of vital importance. I'm curious.
>
>
> Try spelling it M-O-L-A-S-S-E-S Might get more hits? Here is what
> I found:


<slapping own forehead in standard dopeslap motion> I'm following hits
now and will get back to you. (Thanks.)

--Lia

On 2004-11-16, Victor Sack > wrote:
>
> True Middle-Eastern or Caucasian (narsharab) pomegranate molasses are
> nothing like grenadine...

Yeah, yeah... Reading on, you'll see I did a few "doh"'s of my own.

nb

On 2004-11-16, Victor Sack > wrote:
>
> True Middle-Eastern or Caucasian (narsharab) pomegranate molasses are
> nothing like grenadine...

Yeah, yeah... Reading on, you'll see I did a few "doh"'s of my own.

nb

On 2004-11-16, Victor Sack > wrote:
>
> True Middle-Eastern or Caucasian (narsharab) pomegranate molasses are
> nothing like grenadine...

Yeah, yeah... Reading on, you'll see I did a few "doh"'s of my own.

nb

In article >, ok2bwild
> wrote:

> Anyone know of where to get Pomengranate molasses?
>
If you have a Mediterranean market in your area, try there. You can
order it on-line from

http://www.sadaf.com

Sadaf labels theirs "pomegranate paste" but it's really a syrup. Kept
in the fridge for a period of time it tends to separate but you can
warm it back to original consistency.

I purchased a bottle of concentrated pomegranate juice from
Zingerman's. I'm sure it was the real thing, but it was tart and gritty
and sort of unpleasant to work with.

In article >, ok2bwild
> wrote:

> Anyone know of where to get Pomengranate molasses?
>
If you have a Mediterranean market in your area, try there. You can
order it on-line from

http://www.sadaf.com

Sadaf labels theirs "pomegranate paste" but it's really a syrup. Kept
in the fridge for a period of time it tends to separate but you can
warm it back to original consistency.

I purchased a bottle of concentrated pomegranate juice from
Zingerman's. I'm sure it was the real thing, but it was tart and gritty
and sort of unpleasant to work with.

In article >, ok2bwild
> wrote:

> Anyone know of where to get Pomengranate molasses?
>
If you have a Mediterranean market in your area, try there. You can
order it on-line from

http://www.sadaf.com

Sadaf labels theirs "pomegranate paste" but it's really a syrup. Kept
in the fridge for a period of time it tends to separate but you can
warm it back to original consistency.

I purchased a bottle of concentrated pomegranate juice from
Zingerman's. I'm sure it was the real thing, but it was tart and gritty
and sort of unpleasant to work with.

notbob wrote:
>
> On 2004-11-16, Kate Connally > wrote:
>
> > Christine, thanks for posting that link. That recipe sounds
> > really luscious. I had started looking for it but hadn't
> > found anything yet. Maybe that will be my Xmas dinner.
> > Kate
>
> Here's a pomegranite-based condiment for lamb:
>
> http://makeashorterlink.com/?J11E36BC9

Took a look. It's basically the same sauce used
for fesejan which is usually make with duck or
chicken. Didn't know you could make lamb
fesenjan.

I'm going to try that other pomegranate lamb recipe
from Narsai David if I can manage to afford a rack of
lamb at Xmas. Sounds really good. Also ducks are
on sale right now so I'm going to splurge a little
and get one and maybe make fesenjan one of these days
soon. I love it except that I hate walnuts so I substitute
almonds. Yum.

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?

In article >, Stark >
wrote:

> In article >, ok2bwild
> > wrote:
>
> > Anyone know of where to get Pomengranate molasses?
> >

The Zingerman stuff I mentioned is listed in their catalog as
pomegrante molasses, but the bottle, brand name Cortas, says it's
concentrated pomegranate juice. It's thick, slightly gritty and tart,
tart, tart. For my taste it's unpleasant, requiring lots of
sweetening, and still has a whang.

Sadaf's pomegranate molasses is thick, non-gritty and not quite so
tart. It's not unpleasant, but probably requires some sweetening for
most uses. Sadaf labels their bottle pomegrante paste. Go figure.

On 2004-11-17, Kate Connally > wrote:

> soon. I love it except that I hate walnuts so I substitute
> almonds. Yum.

I'm an almond junkie myself. I'll take your lead and give it a try. Get
back to us on how it works out for you. I'll do the same.

nb

On 2004-11-17, Kate Connally > wrote:

> soon. I love it except that I hate walnuts so I substitute
> almonds. Yum.

I'm an almond junkie myself. I'll take your lead and give it a try. Get
back to us on how it works out for you. I'll do the same.

nb

Victor Sack wrote:
>
> Goomba38 > wrote:
>
> > 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?
>
> It's not new at all. In America, I've seen Knudsen's pomegranate juice
> at a few places in Texas and, in Manhattan, at Agata & Valentina.

<snip>
But there is a new USian marketing push over the last year. The bottles
are not cheap, and hourglass shaped. I don't remember the brand. The
local stores here put them up with a little sign saying they are jammed
with "antioxidants".
blacksalt