|Boticelli " Madonna of the Pomegranate: 1437|
- JUST BLOOMED TODAY~READER'S SHARE
- GARDEN UPDATE
- ALL ABOUT POMEGRANATES
- GARDEN GIGGLE
- GARDEN GAMES
- GARDEN GOODIES~SHARE OUR GARDEN RECIPE #0023 POMEGRANATE MOLASSES & #0024 ROASTED POMEGRANATE CHICKPEA SALAD
These beautiful blooms come straight from Aunt Ruth's amazing garden in Huntington Beach, California.
|These are Aunt Ruth's lemon cucumbers she planted last week. She can hardly wait for them to get here!|
|Oxalis with lemon verbena|
The mulberries are ripening and you had better look out! They are falling with all this wind and are like little missiles. Very tempting, but only the ones high up have ripened and the ones nearest your mouth have not! :(
ALL ABOUT POMEGRANATES
The pomegranate , Punica granatum (The name pomegranate derives from medieval Latin pōmum "apple" and grānātum"seeded"), is a fruit-bearing deciduous shrub or small tree. We have a lovely big one in our front yard that is a wonderful producer.
The entire seed is consumed raw, though the watery, tasty aril is the desired part. The taste differs depending on the subspecies of pomegranate and its ripeness. The pomegranate juice can be very sweet or sour, but most fruits are moderate in taste, with sour notes from the acidic tannins contained in the aril juice. Pomegranate juice has long been a popular drink in Persian and Indian cuisine, and began to be widely distributed in the United States and Canada in 2002. I have seen it on the shelves as "Simply Pom" or "Pom Wonderful".
|Dante Gabriel Rossetti's painting Persephona depicts Persephone holding the fatal fruit.|
Pomegranate juice can be consumed as is or mixed with sugar syrup. The latter is called grenadine, a popular flavoring for cocktails (though many modern grenadines are synthetic and no longer made from pomegranate juice).
If you take the unsweetened juice and boil it down until it is thick and syrupy, you have pomegranate molasses, a popular flavoring in Middle Eastern cooking. Pomegranate molasses once was unheard of outside of ethnic markets, but today can be found in the international aisle of most larger grocers.
And if you can't find it, it's easy enough to make. Buy a bottle of pomegranate juice (or juice concentrate), then boil it until it has reduced and become thick.The thick, deeply red syrup has an intensely sweet-tart flavor that pairs surprisingly well with savory dishes, especially grilled meats. For example, pomegranate molasses and walnuts are a classic flavoring for poultry.Opened bottles can be refrigerated for long periods. But it's not likely to sit around for long. Here are some amazingly yummy recipe ideas to try your new pomegranate molasses with:
- Mix it into your favorite sweet or spicy barbecue sauce (yes, even the bottled stuff) for an amazing sweet-and-savory glaze for grilled meats.
- Blend a splash of it into a basic vinaigrette, then use that to dress a robust salad with plenty of meats and cheeses.
- Blend a 1:1 ratio of pomegranate molasses and vinaigrette, then use this stronger version as a marinade for chicken breasts or thighs.
- Mix tomato paste, pomegranate molasses, cinnamon, salt and pepper. Use this as a glaze for meatloaf or meatballs.
- Drizzle pomegranate molasses over warm rice pudding, oatmeal or ice cream. It also makes a fine drizzle over angel food cake topped with fresh strawberries and whipped cream.
- Sauté shallots and garlic, then add pomegranate molasses. Spoon this mixture over grilled pork chops.
- Toss cubed butternut squash with a blend of garlic, olive oil and pomegranate molasses, then roast until tender.
You Will Need:
3 tablespoons pomegranate molasses
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon coarse ground black pepper
Two 15-ounce cans chickpeas, drained
2 tablespoons olive oil
2 tablespoons lemon juice
Ground black pepper
4 cups arugula
2 cups baby spinach
4-ounce log soft goat cheese
Heat the oven to 450 F. Line a rimmed baking sheet with parchment paper.
In a medium bowl, whisk together the pomegranate molasses, garlic powder, salt and pepper. Add the drained chickpeas and toss to coat evenly. Arrange the chickpeas in an even layer on the prepared baking sheet. Roast for 15 minutes, or until the chickpeas are dried and starting to get crunchy.
Remove the chickpeas from the oven and set aside to cool.
Meanwhile, in a large bowl whisk together the olive oil and lemon juice. Season with pepper, then add the arugula and spinach. Toss to coat.
Divide the greens between 4 serving plates, then sprinkle each with kosher salt. Divide the chickpeas between the salads, then top with crumbled goat cheese.
Nutrition information per serving (values are rounded to the nearest whole number): 370 calories; 140 calories from fat (38 percent of total calories); 15 g fat (5 g saturated; 0 g trans fats); 15 mg cholesterol; 42 g carbohydrate; 16 g protein; 8 g fiber; 930 mg sodium.