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!

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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.

Spinach Salad

There are about as many ingredient variations to make delicious and healthy spinach salads as there are for hamburgers using different meats and condiment toppings. It is enough to boggle the mind with extraordinarily different flavors. And when you are hungry believe me they all sound good.

This is our take on a delicious and healthy spinach salad we did for the holidays and guests seemed to really enjoy the variety, freshness and the tart flavor of the dressing. It added a nice change of pace from the richer and usually heavier sauces and gravies that are used for the main course.

What makes it so delicious yet so different each time is that we vary a few added ingredients and select a different pomegranate based sauce for the different dressings.

Whether you are a vegetarian or a meat eater you can custom make this salad and enjoy it as a side dish or as a meal anytime of day. We always start with fresh baby spinach leaves which is of course the base for the salad and then the fun begins with all the additional ingredients you can use.
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