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Pomegranate Juice?
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 |
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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 > My Cherry-Pomegranate Jelly won a second place prize at the State Fair this year. It's also supposed to be healthful to drink -- antioxidants, I think. -- -Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!. "Peace will come when the power of love overcomes the love of power." -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn. |
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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 > My Cherry-Pomegranate Jelly won a second place prize at the State Fair this year. It's also supposed to be healthful to drink -- antioxidants, I think. -- -Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!. "Peace will come when the power of love overcomes the love of power." -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn. |
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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 > My Cherry-Pomegranate Jelly won a second place prize at the State Fair this year. It's also supposed to be healthful to drink -- antioxidants, I think. -- -Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!. "Peace will come when the power of love overcomes the love of power." -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn. |
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"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 Epicurious.com © CondéNet, Inc. All rights reserved. |
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"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 Epicurious.com © CondéNet, Inc. All rights reserved. |
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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 Grenadine, that favourite in some mixed drinks is simply a syrup made with pomegranate juice. Ross. To email, remove the "obvious" from my address. |
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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 Grenadine, that favourite in some mixed drinks is simply a syrup made with pomegranate juice. Ross. To email, remove the "obvious" from my address. |
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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 Grenadine, that favourite in some mixed drinks is simply a syrup made with pomegranate juice. Ross. To email, remove the "obvious" from my address. |
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>From: Christine Dabney
>One of our famous food personalities here in the bay area, Narsai >David, uses it for his roasted lamb. I think he marinates the lamb in >it. >I could be wrong, as I don't have his recipe with me, but it is >delicious! > Oh, does THAT name bring back memories. I used to get rack of lamb at Pasha's. It was glazed with a pomegranite and honey glaze. YUM! Ellen |
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>From: Christine Dabney
>One of our famous food personalities here in the bay area, Narsai >David, uses it for his roasted lamb. I think he marinates the lamb in >it. >I could be wrong, as I don't have his recipe with me, but it is >delicious! > Oh, does THAT name bring back memories. I used to get rack of lamb at Pasha's. It was glazed with a pomegranite and honey glaze. YUM! Ellen |
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>From: Christine Dabney
>One of our famous food personalities here in the bay area, Narsai >David, uses it for his roasted lamb. I think he marinates the lamb in >it. >I could be wrong, as I don't have his recipe with me, but it is >delicious! > Oh, does THAT name bring back memories. I used to get rack of lamb at Pasha's. It was glazed with a pomegranite and honey glaze. YUM! Ellen |
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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. In the Caucasian countries, Azerbaijan and Persia, it is very widely used for marinating meat and for sauces to be served with both fish and meat, especially the concentrated, unsweetened form which is called narsharab. You can of course concentrate (reduce) the juice easily yourself. Here is a recipe for Azerbaijani meatballs in pomegranate sauce, which calls for unconcentrated pomegranate juice. It is from _Please to the Table_ by Anya von Bremzen and John Welchman. The rice preparation is a bit over the top, if you ask me... Victor Fesinjan Kyufta MEATBALLS 3/4 pound lean ground sirloin 1/2 pound lean ground shoulder or leg or lamb 1 medium-size onion, grated 1 large egg, lightly beaten 2 to 3 tablespoons ice water 1/2 cup unflavoured fine, dry bread crumbs 1/4 teaspoon ground allspice 1/4 teaspoon hot Hungarian paprika 1 teaspoon dried mint Salt and freshly ground black pepper, to taste 1/4 cup all-purpose flour 5 tablespoons unsalted butter SAUCE 1/3 cup lamb stock or beef stock, or canned beef broth 1 1/2 cups fresh or bottled pomegranate juice Salt and freshly ground black pepper, to taste 1/4 cup pomegranate seeds Basic Steamed Saffron Rice with a Crust (see below) 1/4 cup finely chopped fresh mint leaves for garnish Pomegranate seeds for garnish 1. Combine the ground meats, onion, egg, ice water, bread crumbs, spices, mint, and salt and pepper in a large bowl. Mix thoroughly, cover, and refrigerate for 20 minutes. 2. Shape the chilled meat mixture into meatballs the size of an apricot. Spread the flour on a plate and roll the meatballs lightly in it. 3. Melt the butter in a large, heavy skillet over medium heat. Add the meatballs and cook until browned on all sides, about 15 minutes. Remove to a plate and set aside. 4. Pour the stock and the pomegranate juice into the skillet and turn the heat up to high. Scrape the bottom of the pan with a wooden spoon and let the liquid boil for about 5 minutes. Season to taste with salt and pepper, then add the browned meatballs and the pomegranate seeds. Reduce the heat to low, cover, and let simmer for 15 minutes. 5. Place the Basic Steamed Saffron Rice on a platter and arrange the meatballs around the sides or heaped on top of the rice; or serve them in a separate dish. Garnish with pomegranate seeds and chopped mint. Serves 4 to 6 Basic Steamed Saffron Rice with an Egg Crust (Pilaf with Jumurtali Kazmag) Azerbaijan Plovi 2 1/2 cups basmati rice Salt Egg Crust (se below) 1 cup (2 sticks) unsalted butter, or more as needed, melted 1/4 cup water 1/2 teaspoon saffron threads, crushed in a mortar Pomegranate seeds, candied fruit, or fresh mint leaves for garnish 1. Place the rice in a fine sieve and rinse thoroughly under cold running water to remove as much starch as possible. Place the rice in a large bowl and add enough lukewarm water to cove it by 1 inch. Add about 1 teaspoon salt and let the rice soak for 1 hour. Drain the rice and rinse well under cold running water. 2. Bring 3 quarts of water to a boil in a large pot and let boil for about 2 minutes. Add salt. Pour in the rice in a thin, steady stream. Let boil, uncovered, stirring once or twice, 7 to 8 minutes. The rice should be almost cooked but still slightly hard to the bite. Drain the rice thoroughly and rinse under cold running water. Drain again. 3. Mix 4 tablespoons of the butter and the 1/4 cup water and pour it into a large, flat-bottomed, heatproof casserole with a tight-fitting lid. Spread the butter mixture evenly on the bottom of the casserole. Place the crust in the casserole, making sure it covers the bottom completely. Heat the casserole over medium heat for 5 minutes. Place half the rice in the casserole, sprinkle with another 4 tablespoons of the butter, top with the remaining rice, and sprinkle with another 4 tablespoons of the butter. Gather the rice into a mound and make 6 to 7 holes with the handle of a wooden spoon. Wrap the casserole lid in a linen or cotton (not terry cloth) kitchen towel to absorb the steam during cooking. Tie the ends together over the top. Cover the casserole tightly, making sure that no steam can escape during cooking. Reduce the heat to very low and steam the rice, stirring once or twice, until tender, 40 minutes. 4. In a small bowl, stir the saffron into the remaining 4 tablespoons of butter and let stand for 5 minutes. 5. Remove the rice from the heat and let stand, covered, for 5 minutes. Place 1 cup of the rice in the bowl with the saffron butter and toss until bright yellow. 6. Arrange the rest of the rice on a decorative serving platter. Remove the crust with a metal spatula. Break it into pieces and scatter them, along with the saffron rice, over the white rice. Decorate, if desired, with pomegranate seeds, candied fruit, or mint leaves. Serves 6 Egg Crust Jumurtali Kazmag 4 large eggs 1 cup precooked Basic Steamed Saffron Rice with a Crust (see above, through step 2) Beat the eggs in a large bowl and mix with the rice. Spread the mixture evenly over the butter on the bottom of the casserole (step 3 above). Proceed with the remainder of the basic steamed rice recipe. |
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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. In the Caucasian countries, Azerbaijan and Persia, it is very widely used for marinating meat and for sauces to be served with both fish and meat, especially the concentrated, unsweetened form which is called narsharab. You can of course concentrate (reduce) the juice easily yourself. Here is a recipe for Azerbaijani meatballs in pomegranate sauce, which calls for unconcentrated pomegranate juice. It is from _Please to the Table_ by Anya von Bremzen and John Welchman. The rice preparation is a bit over the top, if you ask me... Victor Fesinjan Kyufta MEATBALLS 3/4 pound lean ground sirloin 1/2 pound lean ground shoulder or leg or lamb 1 medium-size onion, grated 1 large egg, lightly beaten 2 to 3 tablespoons ice water 1/2 cup unflavoured fine, dry bread crumbs 1/4 teaspoon ground allspice 1/4 teaspoon hot Hungarian paprika 1 teaspoon dried mint Salt and freshly ground black pepper, to taste 1/4 cup all-purpose flour 5 tablespoons unsalted butter SAUCE 1/3 cup lamb stock or beef stock, or canned beef broth 1 1/2 cups fresh or bottled pomegranate juice Salt and freshly ground black pepper, to taste 1/4 cup pomegranate seeds Basic Steamed Saffron Rice with a Crust (see below) 1/4 cup finely chopped fresh mint leaves for garnish Pomegranate seeds for garnish 1. Combine the ground meats, onion, egg, ice water, bread crumbs, spices, mint, and salt and pepper in a large bowl. Mix thoroughly, cover, and refrigerate for 20 minutes. 2. Shape the chilled meat mixture into meatballs the size of an apricot. Spread the flour on a plate and roll the meatballs lightly in it. 3. Melt the butter in a large, heavy skillet over medium heat. Add the meatballs and cook until browned on all sides, about 15 minutes. Remove to a plate and set aside. 4. Pour the stock and the pomegranate juice into the skillet and turn the heat up to high. Scrape the bottom of the pan with a wooden spoon and let the liquid boil for about 5 minutes. Season to taste with salt and pepper, then add the browned meatballs and the pomegranate seeds. Reduce the heat to low, cover, and let simmer for 15 minutes. 5. Place the Basic Steamed Saffron Rice on a platter and arrange the meatballs around the sides or heaped on top of the rice; or serve them in a separate dish. Garnish with pomegranate seeds and chopped mint. Serves 4 to 6 Basic Steamed Saffron Rice with an Egg Crust (Pilaf with Jumurtali Kazmag) Azerbaijan Plovi 2 1/2 cups basmati rice Salt Egg Crust (se below) 1 cup (2 sticks) unsalted butter, or more as needed, melted 1/4 cup water 1/2 teaspoon saffron threads, crushed in a mortar Pomegranate seeds, candied fruit, or fresh mint leaves for garnish 1. Place the rice in a fine sieve and rinse thoroughly under cold running water to remove as much starch as possible. Place the rice in a large bowl and add enough lukewarm water to cove it by 1 inch. Add about 1 teaspoon salt and let the rice soak for 1 hour. Drain the rice and rinse well under cold running water. 2. Bring 3 quarts of water to a boil in a large pot and let boil for about 2 minutes. Add salt. Pour in the rice in a thin, steady stream. Let boil, uncovered, stirring once or twice, 7 to 8 minutes. The rice should be almost cooked but still slightly hard to the bite. Drain the rice thoroughly and rinse under cold running water. Drain again. 3. Mix 4 tablespoons of the butter and the 1/4 cup water and pour it into a large, flat-bottomed, heatproof casserole with a tight-fitting lid. Spread the butter mixture evenly on the bottom of the casserole. Place the crust in the casserole, making sure it covers the bottom completely. Heat the casserole over medium heat for 5 minutes. Place half the rice in the casserole, sprinkle with another 4 tablespoons of the butter, top with the remaining rice, and sprinkle with another 4 tablespoons of the butter. Gather the rice into a mound and make 6 to 7 holes with the handle of a wooden spoon. Wrap the casserole lid in a linen or cotton (not terry cloth) kitchen towel to absorb the steam during cooking. Tie the ends together over the top. Cover the casserole tightly, making sure that no steam can escape during cooking. Reduce the heat to very low and steam the rice, stirring once or twice, until tender, 40 minutes. 4. In a small bowl, stir the saffron into the remaining 4 tablespoons of butter and let stand for 5 minutes. 5. Remove the rice from the heat and let stand, covered, for 5 minutes. Place 1 cup of the rice in the bowl with the saffron butter and toss until bright yellow. 6. Arrange the rest of the rice on a decorative serving platter. Remove the crust with a metal spatula. Break it into pieces and scatter them, along with the saffron rice, over the white rice. Decorate, if desired, with pomegranate seeds, candied fruit, or mint leaves. Serves 6 Egg Crust Jumurtali Kazmag 4 large eggs 1 cup precooked Basic Steamed Saffron Rice with a Crust (see above, through step 2) Beat the eggs in a large bowl and mix with the rice. Spread the mixture evenly over the butter on the bottom of the casserole (step 3 above). Proceed with the remainder of the basic steamed rice recipe. |
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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. In the Caucasian countries, Azerbaijan and Persia, it is very widely used for marinating meat and for sauces to be served with both fish and meat, especially the concentrated, unsweetened form which is called narsharab. You can of course concentrate (reduce) the juice easily yourself. Here is a recipe for Azerbaijani meatballs in pomegranate sauce, which calls for unconcentrated pomegranate juice. It is from _Please to the Table_ by Anya von Bremzen and John Welchman. The rice preparation is a bit over the top, if you ask me... Victor Fesinjan Kyufta MEATBALLS 3/4 pound lean ground sirloin 1/2 pound lean ground shoulder or leg or lamb 1 medium-size onion, grated 1 large egg, lightly beaten 2 to 3 tablespoons ice water 1/2 cup unflavoured fine, dry bread crumbs 1/4 teaspoon ground allspice 1/4 teaspoon hot Hungarian paprika 1 teaspoon dried mint Salt and freshly ground black pepper, to taste 1/4 cup all-purpose flour 5 tablespoons unsalted butter SAUCE 1/3 cup lamb stock or beef stock, or canned beef broth 1 1/2 cups fresh or bottled pomegranate juice Salt and freshly ground black pepper, to taste 1/4 cup pomegranate seeds Basic Steamed Saffron Rice with a Crust (see below) 1/4 cup finely chopped fresh mint leaves for garnish Pomegranate seeds for garnish 1. Combine the ground meats, onion, egg, ice water, bread crumbs, spices, mint, and salt and pepper in a large bowl. Mix thoroughly, cover, and refrigerate for 20 minutes. 2. Shape the chilled meat mixture into meatballs the size of an apricot. Spread the flour on a plate and roll the meatballs lightly in it. 3. Melt the butter in a large, heavy skillet over medium heat. Add the meatballs and cook until browned on all sides, about 15 minutes. Remove to a plate and set aside. 4. Pour the stock and the pomegranate juice into the skillet and turn the heat up to high. Scrape the bottom of the pan with a wooden spoon and let the liquid boil for about 5 minutes. Season to taste with salt and pepper, then add the browned meatballs and the pomegranate seeds. Reduce the heat to low, cover, and let simmer for 15 minutes. 5. Place the Basic Steamed Saffron Rice on a platter and arrange the meatballs around the sides or heaped on top of the rice; or serve them in a separate dish. Garnish with pomegranate seeds and chopped mint. Serves 4 to 6 Basic Steamed Saffron Rice with an Egg Crust (Pilaf with Jumurtali Kazmag) Azerbaijan Plovi 2 1/2 cups basmati rice Salt Egg Crust (se below) 1 cup (2 sticks) unsalted butter, or more as needed, melted 1/4 cup water 1/2 teaspoon saffron threads, crushed in a mortar Pomegranate seeds, candied fruit, or fresh mint leaves for garnish 1. Place the rice in a fine sieve and rinse thoroughly under cold running water to remove as much starch as possible. Place the rice in a large bowl and add enough lukewarm water to cove it by 1 inch. Add about 1 teaspoon salt and let the rice soak for 1 hour. Drain the rice and rinse well under cold running water. 2. Bring 3 quarts of water to a boil in a large pot and let boil for about 2 minutes. Add salt. Pour in the rice in a thin, steady stream. Let boil, uncovered, stirring once or twice, 7 to 8 minutes. The rice should be almost cooked but still slightly hard to the bite. Drain the rice thoroughly and rinse under cold running water. Drain again. 3. Mix 4 tablespoons of the butter and the 1/4 cup water and pour it into a large, flat-bottomed, heatproof casserole with a tight-fitting lid. Spread the butter mixture evenly on the bottom of the casserole. Place the crust in the casserole, making sure it covers the bottom completely. Heat the casserole over medium heat for 5 minutes. Place half the rice in the casserole, sprinkle with another 4 tablespoons of the butter, top with the remaining rice, and sprinkle with another 4 tablespoons of the butter. Gather the rice into a mound and make 6 to 7 holes with the handle of a wooden spoon. Wrap the casserole lid in a linen or cotton (not terry cloth) kitchen towel to absorb the steam during cooking. Tie the ends together over the top. Cover the casserole tightly, making sure that no steam can escape during cooking. Reduce the heat to very low and steam the rice, stirring once or twice, until tender, 40 minutes. 4. In a small bowl, stir the saffron into the remaining 4 tablespoons of butter and let stand for 5 minutes. 5. Remove the rice from the heat and let stand, covered, for 5 minutes. Place 1 cup of the rice in the bowl with the saffron butter and toss until bright yellow. 6. Arrange the rest of the rice on a decorative serving platter. Remove the crust with a metal spatula. Break it into pieces and scatter them, along with the saffron rice, over the white rice. Decorate, if desired, with pomegranate seeds, candied fruit, or mint leaves. Serves 6 Egg Crust Jumurtali Kazmag 4 large eggs 1 cup precooked Basic Steamed Saffron Rice with a Crust (see above, through step 2) Beat the eggs in a large bowl and mix with the rice. Spread the mixture evenly over the butter on the bottom of the casserole (step 3 above). Proceed with the remainder of the basic steamed rice recipe. |
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Ross Reid wrote:
> Grenadine, that favourite in some mixed drinks is simply a syrup made > with pomegranate juice. Oooh.. memories of Shirley Temples as a child when out to dinner with the parental units. LOL Gooomba |
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Ross Reid wrote:
> Grenadine, that favourite in some mixed drinks is simply a syrup made > with pomegranate juice. Oooh.. memories of Shirley Temples as a child when out to dinner with the parental units. LOL Gooomba |
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>Goomba38 writes:
> >>Ross Reid wrote: >> >>Grenadine, that favourite in some mixed drinks is simply a syrup made > with pomegranate juice. > >Oooh.. memories of Shirley Temples as a child when >out to dinner with the parental units. LOL >Gooomba Oooh... all those Os! hehe ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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>Goomba38 writes:
> >>Ross Reid wrote: >> >>Grenadine, that favourite in some mixed drinks is simply a syrup made > with pomegranate juice. > >Oooh.. memories of Shirley Temples as a child when >out to dinner with the parental units. LOL >Gooomba Oooh... all those Os! hehe ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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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. Sue(tm) Lead me not into temptation... I can find it myself! |
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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. Sue(tm) Lead me not into temptation... I can find it myself! |
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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. Sue(tm) Lead me not into temptation... I can find it myself! |
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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. Sue(tm) Lead me not into temptation... I can find it myself! |
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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 In a "Marilyn Monroe" shaped bottle? Brand name POM? Costs about 4 bucks? Buy it. Drink it. Lynn from Fargo |
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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 In a "Marilyn Monroe" shaped bottle? Brand name POM? Costs about 4 bucks? Buy it. Drink it. Lynn from Fargo |
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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 In a "Marilyn Monroe" shaped bottle? Brand name POM? Costs about 4 bucks? Buy it. Drink it. Lynn from Fargo |
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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 In a "Marilyn Monroe" shaped bottle? Brand name POM? Costs about 4 bucks? Buy it. Drink it. Lynn from Fargo |
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Lynn Gifford wrote:
> In a "Marilyn Monroe" shaped bottle? Brand name POM? Costs about 4 bucks? > Buy it. Drink it. I looked for it a few times. I mean, it was on sale, they must have it, no? You think I should be looking in the refrigerated section? nancy |
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Lynn Gifford wrote:
> In a "Marilyn Monroe" shaped bottle? Brand name POM? Costs about 4 bucks? > Buy it. Drink it. I looked for it a few times. I mean, it was on sale, they must have it, no? You think I should be looking in the refrigerated section? nancy |
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Lynn Gifford wrote:
> In a "Marilyn Monroe" shaped bottle? Brand name POM? Costs about 4 bucks? > Buy it. Drink it. I looked for it a few times. I mean, it was on sale, they must have it, no? You think I should be looking in the refrigerated section? nancy |
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Lynn Gifford wrote:
> In a "Marilyn Monroe" shaped bottle? Brand name POM? Costs about 4 bucks? > Buy it. Drink it. I looked for it a few times. I mean, it was on sale, they must have it, no? You think I should be looking in the refrigerated section? nancy |
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Donna Rose wrote:
> > In article >, says... > > Lynn Gifford wrote: > > > > > In a "Marilyn Monroe" shaped bottle? Brand name POM? Costs about 4 bucks? > > > Buy it. Drink it. > > > > I looked for it a few times. I mean, it was on sale, they must have > > it, no? You think I should be looking in the refrigerated section? > My grocery store carries it in the produce section. I will check there next time. For whatever reason I expect to find juice in the juice aisle. You guys also taught me, wonton wrappers are in the produce section. I'll be darned. There they were. (laugh) Thanks to you and (I believe) Naomi. nancy |
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Donna Rose wrote:
> > In article >, says... > > Lynn Gifford wrote: > > > > > In a "Marilyn Monroe" shaped bottle? Brand name POM? Costs about 4 bucks? > > > Buy it. Drink it. > > > > I looked for it a few times. I mean, it was on sale, they must have > > it, no? You think I should be looking in the refrigerated section? > My grocery store carries it in the produce section. I will check there next time. For whatever reason I expect to find juice in the juice aisle. You guys also taught me, wonton wrappers are in the produce section. I'll be darned. There they were. (laugh) Thanks to you and (I believe) Naomi. nancy |
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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) |
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