Day 12 of 12: Pomegranate Buttercream

Here we are, finally, on our last day of the 12 Days of Pomegranate! Soon we'll be back to just soup again here at the GB, but our other recipes will live on at our new sister site. Thanks for humoring us. We hope somewhere in these 12 posts you found something worth trying.

The friendly folks at Pom Wonderful got wind of our little pomegranate celebration and were kind enough to send us a package of their juice along with information on the pomegranate's many health benefits. Thanks Pom Wonderful! While we still debate whether or not straight-up fresh pom juice tastes better than the bottled kind, there's no doubt the bottled stuff saves time and energy for recipes like this one.

This recipe is our most decadent of the 12 days and it was inspired by my first ever bite of a Cakelove masterpiece. We live down the street from Warren Brown's original Cakelove and Love Cafe shops and while our proximity is a detriment to our waistlines our tastebuds do a little dance anytime we stop in. What's more is that in light of the state of the economy, Warren has slashed prices, provides online coupons, and has started offering two-layer (as opposed to 3-layer) cakes, so now our wallets are happy too. Margaret prefers Neil's Hat Trick which features chocolate ganache and vanilla buttercream with fresh raspberries. I, on the other hand, am a fan of the Razz Ma Tazz featuring chocolate ganache and bright pink raspberry buttercream. The first time I tried a slice of this cake and tasted the Italian meringue version of buttercream that Warren uses for all his sweet treats, I couldn't help but wonder if a pomegranate version would work. Well, I took my idea to the mixer and let me assure you it does. The tang of the pomegranate with the richness of chocolate is a marriage made in heaven!

The only thing we noticed was that it didn't end up quite as pink as we'd expected. We kept ours natural, but you can always add red food coloring in Step 8 if you want a more dramatic color. We took the buttercream and used it for layers of something much like an opera cake, but you can use it however you like!

Pomegranate Buttercream

2 (8 oz) bottles of pomegranate juice (we used Pom Wonderful)
5 large eggs
1 1/4 c extra-fine granulated sugar*
1/4 c water
4 sticks unsalted butter, cut into small cubes and brought to room temperature

* To make granulated sugar extra fine at home simply pulse it in a food processor for about 3-5 minutes.

1. Pour pomegranate juice into saucepan, bring just to a boil and then simmer over low heat to reduce the juice for about 30 minutes until it yields about 1/2 cup pomegranate syrup. Set aside.




2. To make a simple syrup, prep by measuring 1 cup of the sugar with 1/4 cup water in a saucepan and affix a candy thermometer to the edge of the pan. Don't heat yet.

3. Separate egg whites from yolks and reserve yolks for another use. In a mixer, whip egg whites at high speed to stiff peaks, and with mixer running, add 1/4 cup sugar to the whites and continue to whip for another minute, just until whites are glossy.



4. Turn on the saucepan and heat the sugar/water mixture from Step 2 over medium-high until the candy thermometer reaches 245 degrees.



5. With mixer on medium-high speed, slowly pour the simple syrup into the meringue, being careful to avoid the sides of the bowl and the whisk, then keep whipping meringue at medium-high for about 2 minutes.

6. Reduce the mixer to medium speed and continue to whip for an additional 3-4 minutes until the mixture has cooled. (You can put your hand on the bottom of the mixer bowl to determine this).

7. Add butter cubes one tablespoon at a time until all butter is added. Increase the speed to high to fully incorporate the butter into the buttercream.



Note: For the next step, we actually took half the buttercream and set it aside to keep as plain vanilla for the center layer of our cake, but it's up to you whether you want the whole batch to be pomegranate or not.

8. Add the pomegranate syrup to taste, adding a little at a time, mixing and tasting as you go. We ended up using about 6 teaspoons total for our half of the buttercream (so we'd estimate it would be about 12 teaspoons for the full batch). Here's where you'd also add red food coloring if you like. Once you're satisfied with the taste, cover and chill the buttercream in the fridge until ready to use.






On a side note, for those of you wondering how George (the dog) is doing post-surgery. It took about 2 weeks for his wounds to heal. During this time we did everything in our power to ensure his maximum comfort. He didn't waste anytime taking advantage of this situation, meaning he even joined us on the (normally verboten) couch! He's doing fun

Day 11 of 12: Pomegranate & Pistachio Bread

When I was growing up in Great Falls, my best friend Kelly McGuinness lived two doors down. I spent many an afternoon at her house. So many, in fact, that I'm sure the neighbors got tired of us cutting through their lawns just to go see if the other could play. After school we'd do homework together and I always preferred going over to her house because her kitchen had cushy chairs that rolled and cabinets filled with good snacks. HOSTESS snacks. I also distinctly recall them keeping Duracell batteries in their refrigerator drawer. This was very MYSTERIOUS to my eight-year-old mind. As we got older time spent together evolved from playing video games like Duck Hunt and Choplifter to talking about boys while she curled her bangs and obsessed over Joey from NKOTB. Year after year, though, one thing stayed the same.

Kelly's family always took time out for charity during the holidays. If they didn't have a Unicef box on their table, they had plans to serve food at a soup kitchen or do something else. Around Christmastime, Kelly or her brother would always ring our doorbell. We'd go to answer it and find one of them standing there (sometimes reluctantly) holding a gift of homemade cranberry bread. Their mother would be waiting in the dark driveway at the helm of their Ford Taurus ready to go on to the next house. I don't know how their family found the time to do everything--our street had a good 20 houses on it--but I still can't help but think of them when I see Christmas bread.

This bread isn't as traditional as cranberry, but it's just as festive with red pomegranate arils and green pistachios. It's perfect for gift giving or enjoying by the fire with friends. Enjoy!

Pomegranate & Pistachio Christmas Bread
Makes 1 loaf

1 1/2 c all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 c milk
1/4 c orange or clementine juice
grated zest of 1 orange or 2 clementines
6 T unsalted butter, room temperature
2/3 c sugar
2 large eggs, room temperature
2/3 c pistachios, shelled & roughly chopped
1/3 c pomegranate seeds (aka arils)

1. Preheat oven to 350 degrees. Grease 8 1/2-inch x 4 1/2-inch loaf pan. Whisk together flour, baking powder, and salt. Set aside.

2. In another bowl combine the milk, juice, and zest. Set aside.

3. In a large mixing bowl, add sugar and butter and mix on high until well combined, about 3 minutes. Then gradually beat in the eggs.



4. Either with a rubber spatula or with the mixer on low, alternate between adding the flour mixture and the milk until just incorporated. Scrape the sides of the bowl if necessary. Fold in the pomegranate arils and the pistachios.




5. Scrape the batter into the pan and spread evenly. Bake until golden brown, about 45-50 minutes. Insert a toothpick in the center and if it comes out clean, you're done. Let the loaf cool in the pan on a rack for about 5-10 minutes, then remove from the pan and allow it to cool completely on the rack.

The bread should stay moist for 3-4 days.

Day 10 of 12: Pomegranate Mini Cheesecakes

A few days ago our fellow soup swapper and blogger friend Knox Gardner shared with us his idea to top cheesecake with pomegranate seeds! We thought this was a great idea... why not stop there? A drizzle of pomegranate sauce instead of the traditional cherry topping would be deliciously decorative too. Thanks for the inspiration, Knox!

Anyone who knows me well can tell you that the mere utterance of a new food idea will send me bolting to the kitchen almost immediately to start tinkering around. The way I see it, my impulsive culinary adventures produce so much more than a sinkful of dirty dishes and a decent night's dinner on the table--they feed my soul and nourish my creative spirit. There's no place that makes me happier than my kitchen.

OK, so there has been one tiny problem we've had to deal with during the 12 Days of Pomegranate: our year-old oven was suddenly out of commission somewhere around Day 5 or 6. This means that many of the pomegranate ideas we've had have gone untested up until now!

I refuse to deal with appliance service clowns...uh, I mean "technicians"... if I can help it, so I decided to do a little research and order the part myself. Happily, this morning a shiny new oven sensor was delivered to my door. So I took out the faulty one, proceeded to give it a few choice words before I popped in the new one. It was surprisingly easy and after all was said in done I was baking again in about an hour! Hallelujah! All is well with the world again.

But we were talking cheesecake, right? Keep in mind that this recipe is for mini cheesecakes made in muffin tins, so if you want to make one big cheesecake, you'll need to adjust both the cooking temperature and the time quite a bit. See the bottom of the recipe for suggested cooking instructions.

Individual Cheesecakes with Pomegranate Sauce
Makes 24 mini cheesecakes

Crust:
18 graham crackers, 1 1/2 pkgs (I used chocolate grahams)
10 Tbsp butter, melted
1 1/2 Tbsp sugar

Filling:
2 lbs (4-8 oz pkgs) cream cheese
1 cup sugar
5 eggs
2 tsp vanilla extract
1/4 cup sour cream

1. Preheat oven to 350 degrees and prepare two 12-muffin tins with silver liners.

2. Puree graham crackers in food processor until crumbs are fine.  Add melted butter and pulse to combine fully with the cracker crumbs. 

3. Press 1 heaping tablespoon graham cracker mixture into the bottom of each lined muffin tin, then use a small juice glass to press the crust firmly to the bottom.



4. Bake the crusts at 350 degrees for about 8 minutes, until slightly crisp to touch.  Let cool while making the filling. Reduce oven to 300 degrees and put a small sheet pan of water at bottom of oven to create moisture while baking the cheesecakes. *If making one large cheesecake, see time and temperature notes at the end of the recipe.

5. Using paddle attachment,  add cream cheese to mixer and let mix until smooth and no lumps remain.  Add sugar and let the mixture blend on high speed until sugar has dissolved into the cream cheese.<

6. With mixer on low speed, add vanilla then the eggs one at a time, making sure to scrape the sides and the bottom of the bowl very thoroughly. Fold in the sour cream, then the mixture is ready to go into the tins.

7. Using a quick-release scooper, add enough filling to reach the top of the liner. Bake at 300 degrees for 25-30 minutes, just until middle is set. A good indicator of doneness is when they don't jiggle in the center when the pan is lightly shaken.



8. Remove tins from oven and let the cheesecakes cool completely on a cooling rack, then refrigerate for at least 2 hours, preferably overnight.

9. The sauce is best when it is a bit warm. Top the cheesecakes with the pomegranate sauce (see recipe below), sprinkle pomegranate seeds on top and either put in fridge to set sauce or serve immediately.

Pomegranate Sauce:
Makes about 1 1/2 cups

1 cup pomegranate juice
1/4 cup sugar
1 Tbsp lemon juice
2 Tbsp corn starch slurry (corn starch dissolved in 4 Tbsp water)
1/2 cup pomegranate arils, optional (add after sauce has cooled or sprinkle on top after spooning sauce on cheesecakes)

1. Heat in a small saucepan the pom juice, sugar and lemon juice. 

2. Bring to a boil, then add the corn starch slurry and return to a boil, stirring with a wooden spoon until thickened enough to coat the back of the spoon.

3. Let sauce cool and add pomegranate arils if you wish.

*To make one 9" cheesecake:
Press crust into 9" springform pan and bake for 8 minutes. Bake at 450 degrees for 15 minutes, then turn oven down to 225 degrees and bake an additional 1 1/2 hours. Turn off the oven and let the cheesecake cool inside with the door oven for about an hour (which will keep the cake from cracking.)  Then let the cake cool on the counter for another few hours and refrigerate overnight.

Day 9 of 12: Pomegranate Fizz

I know it's cold out and everyone is sipping on mulled cider and hot chocolate, but sometimes I crave a fizzy carbonated beverage no matter what the weather. Basically a pomegranate italian soda, this pomegranate fizz is fruity, sweet, and a perfect healthier substitute for the usual cola. And this is another recipe where the bottled pom juice comes in super handy!

Pomegranate Fizz
Serves one

Ice
1 cup plain seltzer water
1/4 cup pomegranate juice
simple syrup* to taste (I like about 2 Tbsp)
a smidge of pomegranate arils (just for fun!)

*To make simple syrup:
Combine equal parts sugar and hot water and stir to dissolve. Store in a clean jar or squeeze bottle in the fridge. Keeps indefinitely.

Day 8 of 12:Pork Chops with Pomegranate Jus

There's nothing like a quick pan jus to raise a simple pan-seared pork chop from ho-hum to highfalutin. And once you learn how to make this quick gravy, you'll likely find yourself making it every single time you cook any type of protein at all. This simple cooking skill will serve you well for a lifetime of dinners--it's something to pull out of your hat when you're cooking for your new honey for the first time or even when you've got the in-laws over for dinner. I can't guarantee that you'll win friends and influence people, but it's very likely!

I grew up eating pork chops and sauteed onions fairly often, and in those days pork chops were cooked to about 180 degrees, a.k.a. seriously well well done, and of course I always insisted on having a side of apple sauce. Can't you hear Peter Brady now?..."pork shopsh and apple shaush." I know all of you who were born between the years of 1960 and 1975 all know what I'm talking about!

Anyway, all of that is just to say that I adore fruit with pork chops or pork loin. Pomegranate juice is pretty tart, so to make this sauce a bit sweeter I added a few dates to the pan and cooked them down until they fell apart and just melded right into the sauce. It ended up being a great solution, taking the sharp edge off and just adding a whisper of natural sweetness. You could certainly experiment with other fruits like apples, pears, or figs.

The basic technique goes like this: Sear the meat in a saute pan until nearly done, then remove meat and let it rest. Add a bit of diced shallot or onion to the pan and saute until translucent, then deglaze the pan with a bit of liquid (usually wine, juice, or stock) scraping the bits or "fond" left on the bottom of the pan from the searing process. Crank up the heat and let the whole thing reduce down by half. Taste and re-season as needed, then swirl in a few pats of butter and fresh herbs to finish the sauce. Spoon over the meat and serve.

Pork Chops with Pomegranate Jus
Serves 4

4 bone-in center cut pork chops, about 1/2 inch thick
salt and pepper
1-2 Tbsp vegetable oil
2 Tbsp shallots, thinly sliced
4 dates, chopped fine
1/4 cup pomegranate juice
1/2 cup chicken or veal stock
2 Tbsp butter
1/4 cup pomegranate arils
chopped parsley

1. Heat a saute pan to medium-high heat. Season pork chops with salt and pepper, drizzle oil in hot pan, then sear the chops on first side until nicely browned, about 4 minutes. Turn and cook an additional 4-5 minutes, depending on how well done you like your chops. Transfer the chops to a plate and cover to let rest for at least 5 minutes.

2. If pan is too dry, add a little more oil. Add shallots to pan and cook for about 3 minutes until translucent. Add dates and cook a few minutes more. Add pomegranate juice and stock and let cook down by half.

3. Swirl in butter, taste and re-season as necessary. Add pomegranate arils and chopped parsley. Spoon sauce over pork chops and serve.

Day 7 of 12:Pomegranate Brew

Pomegranate Wheat Beer from Saranac hits the spot! 

My line of work offers endless temptations in the beer department and I have the opportunity to work with and serve many self-professed beer geeks in the DC area. Now, I'm not sure what they would say about this tasty wheat beer, but I found it to be light and slightly fruity on the nose with a delightfully tart finish. Very refreshing indeed!

Apparently the folks who make Saranac over at Matt Brewing Company up in Utica, NY love it as much as I do since they chose it as one of their seven core beers--especially since they make about a bazillion different beers throughout the year. Pomegranate Wheat is made with Columbus hops, white wheat and 2 row malts and has a mere 4.7% ABV (alcohol by volume), so you can have a few and not expect to act like a complete fool. Unless of course you're just like that naturally, in which case I can't help you.

*Beer Geeks: you may want to stop reading now!

Since I can't leave a good thing alone, I decided to do a little experimenting with my beer, which those of you who aren't beer purists may enjoy. I added a few shots of freshly squeezed pomegranate juice to the beer to make a nice fruity and fermented beverage. The best part was that it turned the beer a pleasant pink color that looked lovely in my glass. The bonus: PINK FOAM!

Serve your fruity brew beverage in a fancy glass with some pomegranate seeds and juice thrown in at your next cocktail party for your friends who like pretty drinkies with a little extra pizazz! Or just grab a six-pack, pop one open, and drink a toast to the beloved pomegranate! Cheers everyone!

Day 6 of 12: Pomegranate is Tops!

So yeah, you may have noticed that the 12 Days of Pomegranate has turned into the 12 (Business) Days of Pomegranate. Due to unforeseen circumstances my weekend was actually not so much a weekend, but a workend. Despite plans to decorate for Christmas and make lovely pom this and delicious pom that, I ended up at the office most of Saturday and Sunday. Our other list of excuses includes having to spend time gathering stuff to refinance, scheduling an appraisal, and nursing George (the dog) after surgery. (We'll soon find out if this involves late night whining and whimpering).

At night when I wasn't at the office working, I was home working or at least camped Mac-side on standby. So the only pomegranate I had was on a scoop of vanilla frozen yogurt. Oh wait! I almost forgot! I also had it in another mysterious and unexpected form that shall remain nameless until Margaret reveals it tomorrow.

While Nick may wish we'd celebrate the 12 days of (the return of) the McRib, we've decided to stay the course and resume our regularly scheduled pomegranate blogging. Sorry, Nick!

But, we'll make this post short and sweet because the concept behind it is just that. We discovered this clever combination a few years back. Cindy was over watching the aptly-named Woody Allen film, Scoop. We'd been snacking on pom seeds and someone said "OMIGOD, let's put these on ICE CREAM!!!!" We raced to the kitchen--well, it's not like my kitchen was in the "east wing" or anything. I lived in a 400 square foot coat closet back then. But we made a quick collective step and lunge to the freezer. There we got our spoonful of tart pomegranate seeds over sweet and creamy vanilla ice cream. It was a match made in heaven, especially for folks who like texture and things that crunch with their frozen treats.

Best of all, when you find yourself short on time with unexpected guests coming to dinner, pom seeds are a really pretty way to dress up a very plain and simple dessert.

Day 5 of 12: Pomegranate Jam

Yes, that's right. Homemade jam!  If you're new to The Gracious Bowl, you're not crazy--this IS mainly a blog about soups. But we've been chomping at the bit for a few years to feature the 12 Days of Pomegranates, so we've shifted gears for a moment. And we hope you enjoy the journey through pom-land!


I'm relatively new to canning, although I've always been drawn to the idea. What better way to have a taste of your homegrown harvest during the cold winter months? I've always looked upon the pantries of my friends who can with envy, longing to have rows of fresh canned tomatoes, corn, jams, jellies, and green beans of my own to pop open when I grow tired of winter root vegetables and cold weather in general.

Now, my sister has been canning things for years and per my request, she taught me how to make fresh strawberry freezer jam a few years ago on a visit from home. That sweet thing even brought an entire flat of fresh Ponchatoula strawberries on the plane with her for the task, which I consider to be a monumental risk on her part. She could've been mugged by hungry passengers or flight attendants for those perfectly ripe berries, people! My sister is an amazing woman and a real TROOPER, I tell ya!

But back to the jam. Ade and I had a debate about the quality of fresh vs. bottled pomegranate juice. This is one instance where the Pom juice from the bottle works just as well as fresh squeezed pomegranate juice. Sure, the fresh juice tastes better in a blind taste test, but lookey here-- once you add water, sugar and pectin and simmer for awhile, the bottled juice tastes pretty darn good. And knowing that the bottled juice ends up being half the price of the whole pomegranates, I think the bottled Pom tastes even better!

Here's the basic process:
Make sure you have a pot big enough to hold the jars you want to use, with at least 4 inches from the top of the jars to the top of the pot.

Make sure you have new, clean lids and screwtops submerged in boiling water. (Even if you reuse some old jars, you still need to have new lids to ensure a proper seal.)

Heat the crushed fruit (or fruit juice in this case) with pectin and sugar, then pour the cooked fruit mixture into jars.

Submerge the jars in the big pot of water and simmer for 5-10 minutes. Let the jars sit on a towel for awhile and make sure the lids don't pop up when you push on them. That's IT. It's not nearly as scary as I thought it would be!

This jam is delicious! I made it last night and had to let it sit overnight to set up. So this morning, I woke up and ran to the fridge, grabbed a spoon and dove right into the jar. I love the tart, tangy sweetness of pomegranates and this jam is just about perfect. If you're one of those people who likes sour cherries, you'll absolutely fall in love with this jam. And yes, OF COURSE it is amazing slathered on scones, but I'm even thinking of warming a little to drizzle on some pancakes or waffles this weekend. Happy canning!

Pomegranate Jam

makes 30 oz of jam--that's 5 six-ounce jars
2 cups pomegranate juice
1 cup water
1 box fruit pectin
4 cups sugar

*Note: I basically followed the Cooked Jam and Jelly proportions for grape jelly in the Sure-Jell recipe. Since I don't have official canning equipment, I used tongs to carefully lift the hot jars out of the water. Use caution because H-O-T water + slippery jars + precarious tong usage = possible visit to the burn unit, and I don't want that!

1. Fill large stock pot halfway with water and bring to a simmer.

2. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let lids stand in hot water until ready to use. Drain jars well before filling.

3. To prepare jam, squeeze the life out of enough pomegranates to get 2 cups of juice. Or if you're like me, twist the lid off a bottle of pure Pom juice and measure out 2 cups. Pour the juice in a 6 qt. saucepan and add 1 cup of water. (If you like your jam seriously tart, then use 2 1/2 cups pom juice and 1/2 cup water. As long as you have a total of 3 cups liquid, you're good to go.) Bring liquid to a boil. Reduce heat; cover and simmer for 10 minutes.

4. Measure exactly 4 cups of sugar into a separate bowl. (To quote Sure-Jell, REDUCING SUGAR OR USING SUGAR SUBSTITUTES WILL RESULT IN SET FAILURES.) If you're anti-sugar, then use No Sugar Needed Fruit Pectin instead of the regular pectin.

5. Add entire contents of 1 box pectin into juice in saucepan, stirring constantly until the pectin dissolves. You may need a whisk to help it along.

6. Bring mixture to a full rolling boil on high heat, stirring constantly. (A full rolling boil is one that doesn't stop bubbling when stirred.)

7. Stir in sugar quickly. Return mixture to a full rolling boil and boil for exactly 1 minute, stirring constantly. Remove from heat and skim off any foam.

8. Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids and screw bands tightly. Place jars in simmering water, making sure that water covers the jars by 1 to 2 inches; add boiling water if necessary.

9. Cover pot and bring water to a gentle boil. Process jam jars for 10 minutes. Remove jars carefully and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary. Also, if one jar is left not completely filled within 1/8 inch of the top, refrigerate that one as well.)

10. Let jars stand at room temperature for 24 hours. Store unopened jams in a cool, dry, dark place for up to 1 year. Sure-Jell says that opened jams last in the fridge for up to 3 weeks, but I've had jams that hold up for a month or two. I'll let you be the judge of your own jam, but one rule of thumb--if it's growing fuzz, has a fizzy or fermented taste, or just doesn't smell right to you, then don't eat it. REMEMBER: WHEN IN DOUBT, THROW IT OUT.

**One last note: I've followed the much less complicated Quick and Easy Freezer Jam Recipes with great success. So if the whole canning process scares you or you're just not up to the task, then by all means try the freezer jam method included in the Sure-Jell instruction booklet that comes with the pectin. Or if I get any requests, I'll certainly add instructions to this recipe!

Day 4 of 12: Pom! Pom! Biryani

Looking for an elegant, flavorful side dish that's just a little bit different? This vegetable biryani with pomegranate really fits the bill. If you've never had biryani in your favorite Indian restaurant, it's basically a cross between fried rice and rice pilaf. This jewel-studded biryani is a beautiful accompaniment to your holiday feast or is a perfect nest for grilled chicken, pork, lamb, shrimp, or tofu.



Before I go any further, I must confess that I adore Indian food and I am actively trying to convince each and every one of you out there to love it as much as I do. Why do I love it, you ask?  Indian recipes call for all of these amazing spices that aren't used much in the traditional American household like saffron, cloves, cinnamon, turmeric, cardamom, curry, fenugreek, coriander, garam masala. And c'mon, when's the last time you used cinnamon or cloves in anything besides pumpkin pie?

The serious Indian cook will demand that you only use whole spices, toast them as needed, and grind them afterwards in a "for spices only" coffee grinder. And I whole heartedly agree that this is the absolute best way to get the full flavor from your finished dish. I'm going to admit that for this recipe, knowing that most people don't have a full pantry of whole spices, I just used ground spices (but hey, I toasted them first!)

If there are some spices that you don't have in your pantry, I recommend that you check out your local Indian market or International market before hitting up the regular grocery store. Who knows how long they've been sitting on the shelf at some of these places, so inspect the spices for vibrant color before tossing them in your basket. I  think the freshest are spices that are shipped to your door from Penzey's Spices.

Yes, this rice dish takes a bit of prep time and yes, there are plenty of steps to keep you occupied for awhile. But trust me, this gorgeous biryani really packs a punch. This is one you'll want to make when you've got company coming, when you really want to pull out all the stops--just practice it first on your family and friends to make sure you've got it right. The pomegranate seeds are thrown in at the end just before serving, and they provide such a pleasant and surprising burst of flavor and texture to the finished dish. I promise, you will not be disappointed!

Pom! Pom! Biryani 
Serves 6

1 pinch saffron 
hot water

2 c basmati rice
6 c water
4 green cardamom pods
1 cinnamon stick
5 whole cloves
2 tsp salt
4 Tbsp ghee (Indian clarified butter*)
seeds of 4 green cardamom pods
1 tsp ground turmeric
1 tsp garam masala
pinch of ground cloves
pinch of red chili flakes

2 Tbsp olive oil
1 tsp brown mustard seeds
1/2 onion, chopped
1 tsp fresh ginger
1 clove garlic, minced
2 carrots, peeled and chopped into 1/2" pieces
1 c green peas
1/2 tsp salt
6 twists black pepper
1/2 cup water

1 onion, thinly sliced

1/2 bunch cilantro, chopped 
1/4 cup pomegranate seeds

1. Steep saffron threads in 4 Tbsp boiling water in a small bowl for 30 minutes. Preheat oven to 350 degrees.

2. Rinse 2 cups of basmati rice until water runs clear.  Fill large pot with about 6 cups of water, add whole cardamom pods, cinnamon stick, cloves,  salt and bring to a boil. Add rice and cook for 5 minutes, only until rice is 3/4 done. Drain rice well in a fine mesh colander and pour out onto a sheet pan. Toss rice lightly with 2 Tbsp ghee, pull out and discard whole spices, and let rice cool.

3. Heat a large skillet to medium heat and toast garam masala, turmeric, seeds of green cardamom pods, ground cloves, and chili flakes for about 2 minutes, shaking pan frequently. When you can smell the spices intensely, the oils are being released and the spices can be poured out onto a plate to cool.

4. Return the skillet to medium heat and heat oil. Add mustard seeds and cook for about 1 minute, until the seeds start to pop and sizzle. Add onion and carrots and saute until translucent, about 3-4 minutes. Add ginger and garlic and cook for another minute. Then add green peas, toasted spice mixture, salt and pepper and stir to coat vegetables evenly with the spices. Add 1/2 cup water and let cook until vegetables are tender, about 5 more minutes.

5. In a separate skillet, heat 2 Tbsp olive oil and saute sliced onions on medium heat for about 20 minutes or so, until onions are caramelized.
 
6. To assemble the biryani, prepare an 8"x 8" casserole dish by drizzling a small amount of olive oil on the bottom of the dish. Spoon 1/3 of the rice on bottom, then add a layer of vegetables, caramelized onions, another layer of rice, another layer of vegetables, caramelized onions, and finally top off the dish with one final layer of rice and caramelized onions, pressing entire mixture down lightly.

7. Drizzle 2 Tbsp of ghee and the saffron with the steeping liquid over the top of the rice. Cover tightly with foil and bake for 45 minutes to 1 hour, until rice is done.

8. Spoon rice out onto a serving platter and top with fresh cilantro and pomegranate seeds. Season to taste. Serve immediately.

Day 3 of 12: Pomegranate Salad

Okay, so yesterday we made a pomegranate vinaigrette which goes well on any greens, but we can't find any reason not get a double dose and put it on this beautiful, but quick and easy pomegranate salad.



I'd never had persimmon before, but The Art of Simple Food by Alice Waters indicated pomegranates play well with them so I thought now would be my chance! There are two types of persimmons called the Fuyu and the Hachiya. The Fuyu looks a lot like a flattened tomato. It's texture is firm and that's exactly what you want for a fresh salad like this one. The Hachiya looks like an overgrown acorn. It's much more of a slouch. It's bigger and softer than the Fuyu and is more suitable for something like a jam (coming later week) or puree. The Fuyu persimmon needs to be cored. Not because it has seeds, but because it has a slightly course, tough center similar to that of a pineapple.



Overall, the flavor of the persimmon was much mellower than I'd expected, but of course, Alice was right. Mellow, fragrant fruit like these really do complement the tang of the pomegranate. That's why it also works well with pears. In this salad, the pear and the persimmon are the wind beneath the pomegranate's wings. They're the Captain to the pom's Tenielle. These fruits are okay with taking a backseat. But what about the feta, you ask. We all know feta is anything but mellow, but somehow it all works really well together. The only thing you have to worry about is a rogue, bitter pom seed, but hopefully those will be few and far between.

Pomegranate Salad
Serves 2-4

2 Fuyu persimmons, peeled, cored and coarsely chopped or sliced
1 Bosc pear, peeled and julienned
seeds of half a pomegranate
3 oz feta cheese, cubed or crumbled
1 head red leaf lettuce, washed and chopped
pomegranate vinaigrette

salt and pepper

Toss the fruits, cheese and greens, and dress with vinaigrette. Season to taste with salt and fresh cracked pepper.

Day 2 of 12: Pomegranate Vinaigrette

If you're just joining us, you'll have to have to dig in the archives for soup recipes. For now, we're taking a hiatus from soup to dive into Day 2 of our 12 Days of Pomegranate. 

After snacking on arils yesterday, it's time to make a splash with your pomegranate. Consider using its juice to make a simple vinaigrette. One pom yields about 3/4 cup of sweet, tangy liquid perfect for dressing a salad. Personally, the fresh squeezed stuff tastes much better than the curvaceous bottle you buy in the store. Margaret's not completely convinced of this. She says the bottle has its place. So I would try both and decide which works best for you.

If you decide you want to snack on seeds too, then buy two pomegranates: one for snacking and one for juicing, b/c after you juice your fruit it's likely the seed casings will be obliterated. 

Here's an easy way to get the most juice out of your pom: 

Roll your pomegranate around on your cutting board or counter like you would a lemon. This will get the juices flowing inside.



Get a bowl and over it cut a small 1/2 slit in the side of the pom.



Squeeze the bejeebuz out of it until you can't squeeze anymore.



Pour the juice through the strainer to filter out any remaining membrane or seed casings.



Pomegranate Vinaigrette
Makes 1/2 cup

1/4 c pomegranate juice
6 Tbsp extra virgin olive oil
1 tsp red wine vinegar
15-20 twists of cracked pepper
4 pinches salt

Whisk all above ingredients together and dress your favorite greens.

Day 1 of 12: The Pomegranate Exposed

When it comes to the holidays two fruits tend to hog the spotlight: the cranberry and the pumpkin. It's true, no Thanksgiving meal (and in some cases Christmas or holiday dinner) is complete without mom's cranberry sauce or a little pumpkin pie. But, as we get deeper into the spirit of the season, there's another majestic fruit we want you to consider: the pomegranate.

While Margaret used to beg her mom to buy one at the store when she was younger, I'd always avoided this kooky looking creature. It looked kinda like a rustic, oversized grenade after all. I had no idea how to eat it or what it might taste like. That is, until a friend of mine formally introduced us some 12 years ago in college. Since then, the pomegranate works its way into my basket every December.

You'd never know that inside this slightly misshapen, leathery exterior hides a beautiful, bountiful collection of red jewels or seed casings called arils. You eat these small bead-like beauties raw and in their entirety (no spitting out the seeds, grape-style). Depending on the pomegranate's ripeness, the juice encased in the aril can be tangy or sweet, but either way, these seeds make a great snack. The arils provide a healthy dose of Vitamin C, Vitamin B and are packed with more antioxidants than you'd find in red wine or green tea. Yep, this snack's great to have around when you're in trying to make it through winter without the flu.

In the coming days you'll be getting a glimpse of the pomegranate in a number of recipes--dressed up and dressed down--but to start things off we thought we'd keep it simple. The pomegranate is delicious all by itself, so don't be hesitant to pick up one the next time you're strolling the produce aisle.

How to eat a pomegranate:

Slice the pomegranate in half or in sections.



Inside you'll discover the edible seeds known as arils. You'll see they're attached to a white membrane.



If you've got a little OCD or enjoy picking apart things, you can simply pluck out each and every aril, but this could take a good 5-10 minutes.



Another way is to pull apart the sections in a bowl of water.



The membrane will float to the top and the seeds will sink to the bottom. This doesn't happen by itself though. You'll still need to work out some of the seeds.



Look at these! Now, grab yourself a bowl and get snackin'!



Be forewarned, however, these beautiful jewels STAIN, so let your kids help with something else in the kitchen and whatever you do don't wear your favorite white outfit!