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Posts Tagged ‘pomegranate’

by Caitlin Saniga

The most beautiful colors

Someone recently told me that his guiding principle for cooking is: “Cook with color.” I love that idea! (My favorite color is rainbow.) And this dish, to me, is what that motto is about. I picked beautiful, colorful ingredients and put them together in a bowl. The greens I chose provided a variegated base of pale green, grass green and pinky-purple. The pistachios added bright green, brown and more hints of purple. The pomegranate seeds (which have always reminded me of rubies) added a pop of deep red. And last but not least, the blood orange dressing was the most beautiful rosy gold color. Together, it’s a feast for your senses!

If you haven't worked with blood oranges before, like I hadn't, it's good to know that the coloration of the flesh and juice can vary greatly between fruits. The inside of the oranges I chose looked similar to the color of grapefruit with streaks of crimson. The juice was a deep pink color. Other blood oranges can be solid pink, to solid red to almost black. And the flavor tends to be florally sweet, with a hint of grapefruitlike bitterness.

If you haven’t worked with blood oranges before, like I hadn’t, it’s good to know that the coloration of the flesh and juice can vary greatly between fruits. The inside of the oranges I chose looked similar to the color of grapefruit with streaks of crimson. The juice was a deep pink color. Other blood oranges can be solid pink, to solid red, to almost black. And the flavor tends to be florally sweet, with a hint of grapefruitlike bitterness.

Vinaigrette:

  • 1/2 cup blood orange juice (from one large orange)
  • 1 clove garlic, smashed, peeled and minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon sugar
  • 1 teaspoon sherry vinegar
  • 1/2 cup olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Salad:

  • 12 ounces torn greens (I used frisee, arugula and radicchio.)
  • 1 pomegranate, seeded (See a video I made on prepping pomegranates.)
  • 1 cup shelled pistachios (I used the roasted and salted type.)
The pomegranate I chose seemed almost perfect. The seeds were large and sweet and deep red. Some tips I picked up in the process: Look for a pomegranate with deep red, smooth skin (not pink) and no bruises or soft spots. And if you find one like this, use it within a day or two of purchasing.

The pomegranate I chose seemed almost perfect. The seeds were large and sweet and deep red. Some tips I picked up in the process: Look for a pomegranate with red, smooth skin (not pink) and no bruises or soft spots. And if you find one like this, use it within a day or two of purchasing.

To make the vinaigrette, whisk together all of the ingredients in a medium bowl.

Toss the torn greens in the vinaigrette, and divide the mixture among salad bowls. Top with pomegranate seeds and pistachios, and serve immediately to avoid wilting. If serving later, seal the vinaigrette in and airtight container and store in the fridge, separate from the greens and toppings.

Makes 4 servings.

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by Sarah Steimer

These flatbreads are also great just for dipping in hummus, but I love the pop of the pomegranates on this flatbread.

These flatbreads are also great just for dipping in hummus, but I love the pop of the pomegranates on this flatbread.

  • 1/2 cup raw quinoa
  • 1/2 cup whole wheat flour
  • 1 egg white
  • 1/2 cup water
  • salt and pepper, to taste
  • 2/3 cup plain or garlic hummus
  • 1/3 cup crumbled feta
  • 1/4 cup loosely packed herbs, such as flat-leaf parsley or mint
  • 2/3 cup pomegranate seeds

Combine the quinoa, flour, egg white, water, salt and pepper. Let the mixture sit for about one hour.

On a baking sheet covered with a piece of parchment paper, distribute the batter into three circles. Use a spoon to spread the batter out to a little thinner than a half inch, with each circle about 7 inches in diameter. Bake for about 16 minutes, using a spatula to flip the flatbreads over about halfway through.

Let the flatbreads cool. Top with the hummus, feta, herbs and pomegranate seeds.

Makes three flatbreads.

Recipe adapted from: Closet Cooking

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by Caitlin Saniga

If pomegranate isn't available (or you don't like the seeds), I suggest topping the pancakes with another sweet but tart fruit such as raspberries. Shredded pineapple or mandarin oranges might also work in a pinch.

For the pancakes:

  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons sweetened coconut flakes
  • 1 cup light coconut milk
  • 1 1/2 tablespoons canola oil + more for the pan
  • 1 egg

For the syrup:

  • 1 cup light coconut milk
  • 1/4 cup honey
  • 1 teaspoon lemon juice

For topping:

  • pomegranate seeds*

To keep the pancakes warm while you cook up the whole batch, store them on a baking sheet in the oven at 200 degrees.

Mix the flour, baking powder, salt and coconut flakes in a medium mixing bowl. In another bowl, whisk together the coconut milk, oil and egg. Mix the dry and wet ingredients together until just incorporated.

Coat a skillet with oil and warm it over medium heat. Once the pan is hot, ladle some of the mixture into a pool. Allow the batter to cook for a minute. Use a spatula to gently lift the pancake to check whether the bottom side has cooked (it will be golden brown when it’s ready). Flip the pancake with the spatula. Allow the pancake to cook for about 45 seconds, then check to see whether the underside is cooked. Remove the pancake from the heat. Repeat the process with the remaining batter.

To prepare the syrup: Whisk together the coconut milk, honey and lemon juice.

Serve the syrup alongside the warm pancakes, and top the pancakes with pomegranate seeds or another tart-sweet fruit.

Makes 4-6 pancakes

* Don’t know how to open a pomegranate? Watch my how-to video.

Recipe adapted from: Cookie + Kate

In March we’ll post our favorite flapjack recipes as part of Lookin’ Hot, Cakes. You can find all of our pancake recipes here.

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by Sarah Steimer

If you don’t plan to eat all the loaves within a few days, be sure to keep them in the freezer. I like to wrap the loaves first in plastic wrap then in aluminum foil before freezing.

  •  3 cups all-purpose flour OR 2 2/3 cups whole-wheat flour (I went with wheat flour)
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1 pinch ground cloves
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1/4 cup melted unsalted butter
  • 1 1/4 cup milk
  • 1/4 cup unsweetened applesauce
  • 1 cup finely diced apples (peeled)
  • 1 cup pomegranate arils (video below)

Combine flour, baking powder, sugars, cinnamon and cloves.

The pomegranate seeds add an unexpected crunch to these very moist loaves.

Mix the melted butter with the applesauce, eggs and milk. Add the wet mixture to the dry, along with the apples and pomegranate. Mix all ingredients until just combined.

Pour mixture into two greased 9-by-5-inch bread tins or four mini loaf tins (mine are minis).

Bake at 350 degrees for about 50 minutes, or until a toothpick inserted into the center of the loaves comes out clean.

The loaves can be stored in an air-tight container in the refrigerator for 3-5 days, or in the freezer for about a month.

Makes two 9-by-5-inch loaves or four mini loaves.

Recipe adapted from: Kirbie’s Cravings

And – check this out – Caitlin made a lovely how-to video for prepping pomegranates:

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by Caitlin Saniga

The Real Simple cookbook said this recipe would also be good, sans bread, tossed in a mixed green salad. But I did love the flavor of the toasty baguette.

  • 1 16-ounce can chickpeas, rinsed and drained
  • 1 cup pomegranate seeds (from one medium pomegranate)*
  • 1/2 cup fresh mint, chopped
  • 2 green onions, chopped
  • 2 tablespoons extra-virgin olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 small baguette, thinly sliced and toasted

This was my first pomegranate ever. I didn’t know how to even cut it open, so I watched an instructional video on YouTube.

In a medium bowl, combine the chickpeas, pomegranate seeds, mint, green onions, oil, salt and pepper. Serve with the baguette.

Makes 8 servings.

Recipe adapted from Real Simple Best Recipes: Easy, Delicious Meals

Photos: Caitlin Saniga

*Here’s the video that taught me how to open and seed a pomegranate:

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