New idea inspired by my food class – each month we will pick an ingredient, more or less unusual, to use however you want in cooking. This month’s is pomegranate!
I love pomegranate, it’s a great summer and winter fruit. It may be a bit intimidating to peel, but if you work slowly and gently it will really come apart easily on its own like it’s meant to. When buying pomegranate, look for even-toned and deep-colored skin. It is really a beautiful fruit.
This month’s ideas:
Pomegranate molasses – a bit of a misnomer since all you have to do is reduce pomegranate juice with some sugar!
This sauce is often used in Lebanese cooking as well as in Georgian food, which is where I first experienced it in cooked form when I was still a kid. I love it with all kinds of meat and game, particularly lamb and veal. We had it with some leftover duck as well over Christmas. It’s lovely and syrupy with a perfect tart and sweet balance.
Pomegranate seeds are a great addition for salads as well. I’ve also been having it with yogurt all week:), a little bit really goes a long way.
I have not tried baking with pomegranate yet but I think it would be great in a fruit tart or crisp of some kind.
Lamb pilaf with figs & pomegranate
Pomegranate and walnut chicken stew
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