pomegranate

One-Skillet Roasted Butternut Squash with Spiced Chickpeas recipe | Epicurious.com

butternut squash

plain whole-milk Greek yogurt

garlic (1 finely grated, 4 chopped)

lemon juice, divided

Kosher salt, freshly ground pepper

olive oil, divided, plus more for drizzling

onion,

vadouvan or curry powder

radishes, trimmed, very thinly sliced

parsley, mint, and/or cilantro leaves

pomegranate seeds (optional)

Pomegranate syrup begins with juice: Grind the arils (the seeds plus their red pulp) in a food mill, then pass the juice through cheesecloth. Or grind them briefly in a blender and strain through a cheesecloth. The latter can cloud the juice but it does not affect the flavor. A large pomegranate will produce from three-quarters to one cup of juice.

Pomegranate Syrup

pomegranate juice

sugar

Combine the juice and sugar (less for savory uses, more for sweeter) in a medium-size pot and bring to a boil over medium-low heat. Pulp or pinkish scum will form on top; it’s fine. Do not boil hard or the juice will foam up and spill over. 

Simmer, uncovered, for 45 to 50 minutes, until the syrup has reduced to 1 cup. It will produce glossy pink bubbles that are hard to stir down. It will also thicken as it cools, so do not overcook or it may turn sticky and hard to pour. 


For the best result, pour into a bottle or jar that has been sterilized (boil it and its lid for 10 minutes). The syrup will hold in the refrigerator for about three months.


A cocktail featuring prosecco with pomegranate juice.

Pomegranate Spritz

prosecco

Lime twist,

In a champagne flute, combine the prosecco and pomegranate juice. Garnish with the lime twist.

Roasted Delicata Squash with Pomegranate and Goat Cheese

balsamic vinegar

maple syrup

delicata squash

olive oil

salt

cinnamon

cardamom

red pepper flakes

goat cheese, crumbled

cilantro leaves

Slice the delicata squash in half lengthwise. Scrape out and discard the seeds. Then cut the squash into 1-inch half moons. Add the squash to a large baking pan and toss gently with the olive oil, salt, cinnamon, cardamom and red pepper flakes. Transfer to your pre-heated oven and bake for about 35 minutes, or until the squash is tender. Remove from the oven and set aside.

Meanwhile, combine all the ingredients for the dressing in a small saucepan over medium heat. Simmer for about 10 minutes, or until the dressing is reduced to about 1/3 of a cup. Remove from the heat and set aside.

To serve, arrange the roasted squash on a platter or in a large bowl. Top with the goat cheese, cilantro and pomegranate arils. Then drizzle with the dressing, starting with a couple of tablespoons and adding more, if desired. Serve immediately.

Leftovers can be stored in an airtight container in your refrigerator for 1-2 days.

It's easy to make Homemade Pomegranate Molasses! An essential ingredient in traditional Middle Eastern cooking.

Homemade Pomegranate Molasses

lemon juice

"i'd like to know if lime juice\/apple cider vinegar is an OK substitute.  Cant get lemons here.\r\nalso, about how many pomegranates would I need."

pomegranate juice, sugar, lemon to a simmer: In a large, wide, uncovered saucepan, heat pomegranate juice, sugar, and lemon juice on medium high until the sugar has dissolved and the juice simmers.
Reduce heat just enough to maintain a simmer.

Reduce to a syrup: Simmer for about an hour, or until the juice has a syrupy consistency, and has reduced to 1 to 1 1/4 cups.
If you want your pomegranate molasses to be sweeter, add more sugar to taste, while you are cooking it.

Store in a jar, chilled: Pour out into a jar. Let cool. Store chilled in the refrigerator.

"Beware, if you simmer too long, it will turn solid--like hard candy--when it cools.  We drizzled this over a dish and by the time people started eating it was hard and sticky."

"It is an easy recipe but my end product was not so dark in colour like the picture. It was more a light pinkish mauve.  I simmered it till it coated the back of the spoon like it is said in the recipe."

"Can you just buy the juice? V\/S 8 pomegranates?"

"Delicious with rich pork, duck and best with fois gras"

This pomegranate shaved Brussels sprout salad tastes like a bowl of vibrant confetti, and will leave you glowing from the inside out.

Pomegranate Shaved Brussels Sprouts Salad

Brussels sprouts

pomegranate seeds

apple

shallot

Dijon mustard

white wine vinegar

Shred the Brussels sprouts: see the video below or go to How to Shred Brussels Sprouts.

Seed the pomegranate: Cut the pomegranate into quarters and place them in a large bowl of water. Under the water, gently pull out the seeds with your fingers. Eventually, you’ll be able to turn the peel inside out to extract the seeds closest to the outer skin. As you work, the pomegranate seeds will sink to the bottom, while the white pith from the fruit will float to the top. When all of the seeds are extracted, skim off the white pith and strain out the water. Rinse the pomegranate seeds, then store the extra seeds in a sealed container in the refrigerator.

Cut the apple into bite-sized pieces. Thinly slice the shallot into rings.

In a small bowl, whisk together the mustard, white wine vinegar, maple syrup, and kosher salt. Gradually whisk in the olive oil 1 tablespoon at a time until thick and emulsified.

In a large bowl, stir all ingredients together. Serve immediately.

My daughter has been pushing me to try brussel sprouts for ages. I think this recipe is the perfect start point. Your dressing looks divine with the tangy mustard and sweet maple.

Made this to go along with some mashed potatoes for dinner last night!  It was delish!  4th recipe I've tried from your site in the last couple of weeks and the 4th recipe we've loved!  Nice to have simple, doable recipes.  We are no strangers to brussel sprout salads however its amazing how small changes like the addition of apple to a salad or mustard to a vineagrette can change a dish up enough to make it feel new. YUM, thank you!

I LOVED the pomegranate Brussels sprouts salad! My fiance devoured it and I had a lot of friends ask me for the recipe. Thank you for sharing! I'm excited for your book!

Made this and it was fantastic! Only change was adding some fresh Parmesan cheese. Definitely a new favourite! Thank you!

I made this the other night a little worried that it may be too healthy for us - i shouldnt have been, it was amazing and the leftovers made for an easy lunch ?. To speed things up I shredded the brussel sprouts in my mixer. You have to be super careful, of course, but it worked like a charm for me.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1572027442/njfdpgmg2ejkvghofsk4.mp4

Shaved Brussels sprouts are popular in salads and as a side dish. But how to do it? Here’s how to shred Brussels sprouts: the right way!

How to Shred Brussels Sprouts

Prosciutto with Persimmon, Pomegranate, and Arugula recipe | Epicurious.com

prosciutto (about 8 ounces)

Fuyu persimmon, peeled, pitted,

baby arugula

pistachios, toasted

Pomegranate vinegar*

*Available at some supermarkets and

A delicious simple salad with sweet persimmon, tart pomegranate seeds, and creamy goat brie cheese.

Persimmon Salad With Goat Brie And Pomegranate Seeds

tbsp balsamic vinaigrette

tbsp extra virgin olive oil

sea salt and pepper

greens

walnuts (raw

wheel goat brie

Persimmon Salad with Goat Brie and Pomegranate Seeds

Add all the ingredients into a small mason jar, close with a lid and shake to combine. Set aside.

Balsamic Vinaigrette:

Add all ingredients except the persimmon into a medium bowl or devide between 2-3 small bowls.

Add the persimmon on top and drizzle with the dressing right before serving.

Persimmon Salad:

What a beautiful salad! Love all the pomegranate and brie with the simple vinaigrette. Yum!

This salad is so simple yet so favorable! The Balsamic Vinaigrette makes the perfect dressing too.

Ive already seen Persimmon fruit before in Japan, but I havent actually tried the fruit yet. Im curious about how it tastes, and this recipe is looking really delicious! &lt;3

Wow, this looks absolutely amazing and I know what I'm going to be ordering in my next shop! I needed this in my life.

A huge YES for this salad! Now I have another salad recipe to enjoy while in home isolation.

this sounds like an interesting combo of flavours. I will certainly love eating this salad :)

How to Eat a Pomegranate: Learn how to cut a pomegranate and de-seed it, with no mess or wasted seeds! If you've ever wondered how to open a pomegranate, this is for you!

How To Cut And De-Seed A Pomegranate

How to Cut and De-Seed a Pomegranate

If you want to make juice from the seeds, pulse a cup at a time in a blender, just enough to break the seeds, and then use a rubber spatula to push the juice through a fine sieve. Note that if you over-blend, you'll end up blending in the more bitter core of the aril. Just pulse a few times and strain.
Add sugar to desired sweetness level. 2 large pomegranates will generally yield 1 cup of juice.
Note that pomegranates are very acidic and will react with metals such as aluminum or carbon steel.

How to make juice from pomegranate seeds

Once you have de-seeded your pomegranate, make sure the seeds are dry. Arrange them in a single layer on a rimmed baking sheet lined with wax paper. Place in freezer for 2 hours or until frozen. Once frozen, put them into a freezer bag or container and store them in the freezer.

How to freeze pomegranate seeds

This Whole30-friendly Pomegranate Orange Mocktail is perfect for all your partygoers who want a bubbly and zesty non-alcoholic drink!&nbsp;

Pomegranate, Orange, Ginger Mocktail

orange

ginger

pomegranate juice sugar

water

pomegranate arils (optional, garnish)

Peel the zest off the orange using a vegetable peeler. Make sure you don’t scrape too deep ’cause the white stuff’s bitter. Reserve a few pieces of zest for garnish and add the rest to a large pitcher

Juice the orange and pour the OJ into the pitcher with the zest. Add the grated ginger (a.k.a. ginger snow), pomegranate juice, and sparkling water.

When you’re ready to serve, stir well and strain before pouring into cocktail glasses filled with ice. Garnish the mocktail with some pomegranate arils and the reserved orange zest.

Sample the fresh flavours of the Middle East with smoky eggplant and zingy pomegranate.

Grilled beef scotch fillet with smoky eggplant and pomegranate salad

scotch fillet steaks,

eggplant

punnet grape tomatoes, halved

Lebanese cucumber, diced

flat-leaf parsley, leaves picked

caramelised balsamic vinegar

pomegranate, seeds removed

This fragrant dish adds an exotic flavour to plain rice, delicious served with chicken kebabs

Zesty pomegranate rice

vegetable stock

basmati rice

tub pomegranateseeds

coriander seeds, crushed

tsp cumin

almonds

Bring the stock and rice to the boil, then simmer for 10 mins. Drain the rice and set aside to rest for 5 mins.

Add the pomegranate, coriander seeds, cumin, most of the toasted almonds, orange zest and seasoning. Sprinkle with the remaining toasted almonds.

Inspired by the Love Boat's famous bartender, Isaac, this Pomegranate Rum Cocktail will instantly make you feel like you are on vacation!

Pomegranate Rum Cocktail

juice

club soda

pomegranate arils, garnish

lime wedges, garnish

In a shaker, add ice, rum, pomegranate juice and lime juice. Shake and strain into cocktail glass. Top with club soda and garnish with lime wedge and pomegranate arils.

This pomegranate molasses glazed chicken has lots of color and a tart flavor that will invigorate your taste buds.

Pomegranate-Glazed Chicken with Buttery Pine Nuts

garlic cloves, finely grated

plain whole-milk yogurt (not Greek)

pomegranate molasses

honey, divided

3½–4-pound chicken, backbone removed, halved

Extra-virgin olive oil (for drizzling)

unsalted butter

pine nuts almonds

pomegranate juice, room temperature

lime, halved

The yogurt in the marinade, along with the honey and pomegranate molasses in the glaze, will give the chicken lots of color. Go with it. The very dark charred parts are extra tasty.

Bon Appétit

Combine garlic, yogurt, ⅓ cup pomegranate molasses, 2 Tbsp. honey, and 2 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt in a large resealable plastic bag. Place chicken in bag and seal, pressing out any air; turn to coat. Chill, turning occasionally, at least 12 hours and up to 2 days.

Let chicken sit at room temperature 1 hour before cooking.

Place a rack in top position of oven; preheat to 450°. Stir remaining 2 Tbsp. pomegranate molasses and remaining 2 Tbsp. honey in a small bowl.

Drizzle enough oil to barely coat the bottom of a large heavy skillet, preferably cast iron, that can hold both chicken halves (or you can roast chicken on a foil-lined rimmed baking sheet). Remove chicken from marinade, letting excess drip back into bag, and place in skillet, skin side up. Pat chicken dry with paper towels; season lightly with salt. Brush or spoon pomegranate molasses mixture evenly over skin.

Roast chicken until skin is lacquered and deep mahogany over most of surface and juices run clear when thigh meat is pierced with a knife, 25–30 minutes. Transfer to a cutting board and let rest 15 minutes.

Meanwhile, melt butter in a small skillet over medium-low heat. Cook pine nuts, tossing often, until golden and mixture smells nutty (don’t let the butter burn), about 3 minutes. Scrape buttery pine nuts into a small bowl and season with salt.

Pour pomegranate juice into a large bowl or shallow platter and squeeze in lime. Season with a large pinch of salt and stir to dissolve. Add chicken to bowl (or divide between 2 shallow bowls) and spoon buttery pine nuts over to serve.

Enjoy this bulgur wheat salad as a vegan main, or a side dish to serve with a leg of lamb, chops or roasted aubergine

Kisir

small, sliced red onion

garlic

red chilli

green chilli

tomato purée

bulgur wheat

plum tomatoes

walnuts

pomegranate seeds pomegranate (about 60 grams)

bunch flat-leaf parsley

mint leaves

lemon

extra virgin olive oil

Heat the oil in a medium sized saucepan and sauté the onion to just take off the raw edge. Add the garlic and cook for another 30 secs or so. Add the cumin and chillies and cook for another 1 min. Stir in the tomato purée and 175ml boiling water. Add the bulgur, season, stir everything together, remove from the heat, cover and leave to sit for about 15 mins. The water should have been absorbed.

Fork the grains to separate and aerate them, then add the tomatoes, walnuts, pomegranate seeds and herbs and fork them through. Mix the lemon juice, extra virgin olive oil and pomegranate molasses in a small bowl. Add three quarters of this, then taste to see if it needs any more (if it seems well flavoured and moist enough, then leave it).

The kisir can sit at room temperature for a few hours, or covered in the fridge &ndash; but let it come to room temperature before serving.

By switching up lacklustre cereal or toast for Shannon Harley's produce-driven breakfast bowl, you'll easily tick off two serves of vegetables alongside fibre-rich wholegrains, healthy fats and satisfying protein.

Dukkah-rolled eggs with freekeh and beetroot

(125 grams) freekeh

raw beetroot, peeled, grated

(60 milliliters) extra virgin olive oil

English spinach, trimmed, blanched

soft-boiled eggs, peeled

coriander seeds

cumin seeds

black peppercorns

unsalted pistachios, toasted

unsalted almonds, toasted

turmeric

(35 grams) sesame seeds, toasted

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853642711001&=domain=del

5348771529001-5853642711001

Did somebody say fried cheese? Halloumi drizzled with honey and aromatic thyme makes for an ideal sweet-salty-crunchy appetizer.

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