Pomegranate Splash!

Welcome to Pomegranate Splash! A blog dedicated to all things pomegranate.

For centuries people have found this delicious,  sweet/tart tasting, ruby-red fruit something of  a curiosity. There are a number of myths, cures, recipes and cultural beliefs  dating back to Adam and Eve where some believe the apple in the Garden of Eden is really a pomegranate.

This space is dedicated to sharing facts, articles, information, recipes, and the latest research being conducted on the healing properties of pomegranate. As a disclaimer nothing stated on this blog in any way represents or replaces any medical advice from a physician and is not to be considered medical advice or treatment by the readers of this blog.

That said let the posts begin!

Read the rest of this entry »

I have been given the daunting task of deciding what to plant in our garden this year.  Since I am the one that does the vast majority of cooking in our house I understand why this is my task to undertake… after all I’m not the one tilling the soil, planting each seed or weeding… but I am the one harvesting and doing the culinary creating.  I almost just wish that things were planted and I would make do with what I get.  That’s the lazy way I know… maybe I just prefer the challenge to be on the back end.
Anyway, with the given task I decided to go through my notebook of recipes I used based on the past couple of harvests and see what we enjoyed the most to help guide me in what I would like to pick fresh off the vine this summer.  In my perusal, I came across the one root vegetable that is often forgotten, but that my boys and I thoroughly loved eating last summer, Beets!

If you have been eating canned beets, forget about it! You haven’t had beets until you’ve prepared them fresh for yourself! So forgo the canned and go direct to the produce area for beautiful fresh beets and then treat yourself with this ultimate beet recipe.  I incorporated Pomegranate Port Reduction Sauce for the ultimate in flavor (I never knew beets could taste so good!) and kept it healthy without all the added sugar and salt you get from canning beets (either yourself or store bought).

Enjoy!

Sherea

Beets in Pomegranate Rice Vinegar

Ingredients:

3 Roasted Beets, recipe follows
1/2 large red onion, slice thin
3/4 cup rice vinegar (unseasoned)
3 tablespoon Pomegranate Port Reduction Sauce***
6 whole black peppercorns

Roasted Beets:

Preheat oven to 375 degrees. Trim leaves from beets and rinse, pat dry with paper towel and reserve. Wash beets, pat dry with paper towel and remove stem with one inch remaining. Coat and rub beets with one tablespoon olive oil. Place beets on a tin foil sheet large enough to create a pouch and seal. Place the closed pouch on a cookie sheet or metal tray in the oven for 45 to 60 minutes or until beets are fork tender.

Directions:

1. Remove roasted beets from oven and allow to cool
2. Slip the skin from the beets under cool water or with a pairing knife
3. Slice the beets into thin pieces and layer them in a deep dish or jar with the sliced onions in alternating layers.
4. In a separate container mix the rice vinegar and pomegranate reduction sauce.  Pour the mixture over the beets and onions.
5. Add whole black peppercorns and cover with saran wrap or jar lid.
6. Refrigerate for at least 4 hours or longer before serving. Beets will last for up to one week if properly sealed and refrigerated. Serve chilled or at room temperature.

Serving Suggestion: Spread the beet leaves on a serving platter and place sliced beets and onions on top for an attractive presentation at the table.

It was one of those perfect, lazy winter Sunday mornings when being cuddled up at home was the ultimate and creativity could flow unbridled! An old friend, who has had a year filled with challenge, was coming for breakfast and I wanted to make it very special.  When that is the case the first thing that pops into my head is my favorite creativity-inducing ingredient, Pomegranate Splash! Reduction Sauce

So…..I made THE MOST FABULOUS ……..

French Toast with Pears and Pomegranate Sauce

Prep Time: 30 Minutes

4 Servings

5 large eggs
1 C. whole milk
2 tsp. vanilla extract
1 1/4 tsp. ground cardamom, divided
4 3/4 inch-thick slices of egg bread
4 tablespoons butter, divided
2 firm but ripe pears, cored and cut into 1/3 inch slices
3/4 C. Splash Shiro Plum Sake Reduction Sauce

Whisk eggs, milk, vanilla and 1/2 tsp. cardamom to blend in 15×10x2 inch glass baking dish.Add bread slices and let stand until egg mixture is absorbed, turning bread slices occasionally with spatula.

Meanwhile, melt 1 tablespoon butter in large skillet over med-high heat. Add pears; saute until beginning to soften. Transfer pears to plate. Add 2 tbsp. butter to skillet and melt. Add pomegranate sauce and remaining 3/4 tsp. of cardamom. Simmer about 2 mins. and remove from heat.

Melt remaining 1 tbsp. butter in skillet over med. heat. Add bread slices and cook until golden brown, about 3 mins. on each side. Cut French Toast slices diagonally, arrange on plates, top with pear slices and sauce and serve.

YUM!!!
Carol F.

My dear friend Melanie is playing hostess to the elite at her husband’s company.   It’s going to be a simple affair at their home with basic hors d’oeuvres and cocktails.  Though it’s not really a theme night, it is a smaller group of executives and their spouses and Melanie wants to have a feature cocktail for the evening rather than just the basics of wine and beer.  So she calls me…

I brush off my mix-ology license, (yes I really do have one, though didn’t get to use it much in my bar-tending days… there just isn’t much “mixing” involved in drawing beer); pull out my Rolodex of drink recipes and my Mr. Boston’s and start thinking new, fresh and outside the libation box.

We sat down together and had our own little tasting party… loads of fun, if not the most productive use of our time!   I pulled a lot of drink ideas out of the hat, and we narrowed it down to the types of alcohol she was considering using and then revamped some traditional recipes to freshen things up.  Mel definitely wants to utilize the beautiful color of pomegranate juices, but since they can be a little on the pricey side especially when needing to make more than just a couple of drinks, I suggested we start playing with some pomegranate reduction sauces.  Using a reduced amount not only gives the color she is looking for but intensifies the flavor so a little goes a long way.  She also wants to incorporate berries to compliment the cheeses and fresh fruit she has already selected for part of her food offerings.

Here is the recipe we both agreed was the perfect cocktail for her party…

Cheers!

Sherea

Blueberry Splash! Martini

2 1/2 oz  vodka
1 tsp       Splash! Blueberry Merlot Reduction***
3-4         ice cubes
1/4         fresh lime slice
twist of lime peel
bar sugar
3           fresh or frozen blueberries per drink

1.     Take the slice of lime and place it on the glass rim. Slide the lime completely around the rim of the glass making sure the rim is wet with lime juice and then remove. Dip the glass rim into the bar sugar and set aside.
2.     Place ice cubes in the shaker, add the vodka, and the blueberry merlot reduction. Cap the shaker and shake for 15 to 20 seconds until well mixed.
3.     Pour the drink into the prepared martini glass. Lightly squeeze 3 blueberries into the martini for added juice and then drop in the blueberries. Add the lime twist and serve.

Servings: 1

Cooking Tips
***This item is available at the www.clubsauce.com website.