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

In article >,
(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.

We've been doing a lot with pomegranates this year. Pom & orange salsa
on broiled snapper. Tossed salad with pom & fennel. CJ also makes a
killer guacamole that contains pomegranate and chunks of pear.

--
Julian Vrieslander

We have a dish of fresh pommegranate with Lamb - (a warm salad)

Slow roast a leg / or shoulder of lamb - (first brown off the joint -
then put into roasting pan with some potatoes, carrots, onions etc) -
cover roasting pan with aluminium foil & cook at a very low heat for
approx 5-6 hours (150 degrees celcious) .. the meat should just fall
apart when cooked. Shred meat - mix through fresh mint leaves (as much
as you like) - and dress with fresh pommegranate all over the shredded
lamb. some rocket (or arugula) with this is also good.

Fabulous !....

And any left overs are great with a gravy made out of the lamb
drippings from the roasting pan.

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?

Julian Vrieslander wrote:
>
> In article >,
> (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.
>
> We've been doing a lot with pomegranates this year. Pom & orange salsa
> on broiled snapper. Tossed salad with pom & fennel. CJ also makes a
> killer guacamole that contains pomegranate and chunks of pear.
>
> --
> Julian Vrieslander

Julian,
May we please have the salsa recipe?
Thanks,
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 >,
Kate Connally > wrote:

> May we please have the salsa recipe?
> Thanks,
> Kate

I should know better than to post menu reports here. OK, here it is,
from Sunset's Recipe Annual, 1989:

(Peeling the pomegranate under water also helps to prevent juice
splatters on your duds.)

1 large or 2 med pomegranates (about 3/4 lb total)
1 large orange
1 T chopped fresh cilantro
1 green onion, ends trimmed and thinly sliced
2 t lime juice
1/4 t ground cumin
1 to 3 t minced seeded fresh jalapeño chile
salt

Break pomegranate into large chunks. Immerse chunks in a bowl of water
and break apart to release seeds. Discard membrane and skin. Drain
seeds; pat dry.

Cut peel and white membrane from orange. Holding fruit over a bowl, cut
between inner membranes to free segments, adding them to bowl. Squeeze
juice from membrane into bowl; discard membrane. Cut each segment into
chunks.

Add pomegranate and remaining ingredients to bowl. Salt to taste.
Serve, or cover and chill until next day.

--
Julian Vrieslander

Julian Vrieslander wrote:
>
> In article >,
> Kate Connally > wrote:
>
> > May we please have the salsa recipe?
> > Thanks,
> > Kate
>
> I should know better than to post menu reports here. OK, here it is,
> from Sunset's Recipe Annual, 1989:
>
> (Peeling the pomegranate under water also helps to prevent juice
> splatters on your duds.)
>
> 1 large or 2 med pomegranates (about 3/4 lb total)
> 1 large orange
> 1 T chopped fresh cilantro
> 1 green onion, ends trimmed and thinly sliced
> 2 t lime juice
> 1/4 t ground cumin
> 1 to 3 t minced seeded fresh jalapeño chile
> salt
>
> Break pomegranate into large chunks. Immerse chunks in a bowl of water
> and break apart to release seeds. Discard membrane and skin. Drain
> seeds; pat dry.
>
> Cut peel and white membrane from orange. Holding fruit over a bowl, cut
> between inner membranes to free segments, adding them to bowl. Squeeze
> juice from membrane into bowl; discard membrane. Cut each segment into
> chunks.
>
> Add pomegranate and remaining ingredients to bowl. Salt to taste.
> Serve, or cover and chill until next day.
>
> --
> Julian Vrieslander

Thank you very much! I'm a big pomegranate fan!

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?

Julian Vrieslander wrote:
>
> In article >,
> Kate Connally > wrote:
>
> > May we please have the salsa recipe?
> > Thanks,
> > Kate
>
> I should know better than to post menu reports here. OK, here it is,
> from Sunset's Recipe Annual, 1989:
>
> (Peeling the pomegranate under water also helps to prevent juice
> splatters on your duds.)
>
> 1 large or 2 med pomegranates (about 3/4 lb total)
> 1 large orange
> 1 T chopped fresh cilantro
> 1 green onion, ends trimmed and thinly sliced
> 2 t lime juice
> 1/4 t ground cumin
> 1 to 3 t minced seeded fresh jalapeño chile
> salt
>
> Break pomegranate into large chunks. Immerse chunks in a bowl of water
> and break apart to release seeds. Discard membrane and skin. Drain
> seeds; pat dry.
>
> Cut peel and white membrane from orange. Holding fruit over a bowl, cut
> between inner membranes to free segments, adding them to bowl. Squeeze
> juice from membrane into bowl; discard membrane. Cut each segment into
> chunks.
>
> Add pomegranate and remaining ingredients to bowl. Salt to taste.
> Serve, or cover and chill until next day.
>
> --
> Julian Vrieslander

Thank you very much! I'm a big pomegranate fan!

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?