Tag Archives: pomegranate recipes

Sausage with Pomegranate Salad with Pickled Red Onions

It’s easier to make the transition from summer to fall if I hold onto some summer in my cooking, while transitioning into fall. This recipe is still light and  usually, I still use my grill to prepare the sausages. I have provided an indoor option for preparing the sausages just in case it’s too cold, windy or rainy. This dish is definitely a feast for the eyes . The lovely crimson pomegranate seeds, accented with the warm pink hues of the pickled red onions really celebrate fall flavors. But don’t misunderstand, this dish may look like it’s all about visual pleasure but it’s really about the rich and luscious combination of flavors: slightly salty in contrast to the sweet and sour. Easy to prepare this can become a quick weekday meal.

From by the wishing you pomegranate food memories!

Maryann

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Sausage with Pomegranate Salad with Pickled Red Onions

Serves 4 to 6

Ingredients

  • 8 sweet Italian  sausage
  • 4 cups baby arugula
  • 1/4 cup fresh pomegranate seeds
  • 1/4 cup toasted almond slivers
  • 2 tablespoons pickled red onions ( see recipe below)
  • 1/2 cup pomegranate molasses dressing ( see recipe below)

Directions

Light a grill and oil the grate, Grill the sausage over moderate heat, turning until lightly charred and cooked through 10 to 12 minutes. ( Alternately, you can cook the sausage in the a 425 degree F oven arrange sausage on a baking rack set into a baking sheet and bake for 18 to 20 minutes until sausage are cooked through). Transfer to a cutting board and let rest for 5 minutes, then thinly slice on the bias. On a large platter arrange arugula, add sliced sausage . Drizzle with pomegranate molasses dressing. Sprinkle with red onion, pomegranate seeds and almond slivers. Serve at once.

Pickled Red Onion

Ingredients

  • 1 small red onion, peeled and sliced
  • 1/2 cup red wine vinegar
  • 3 tablespoons molasses
  • 1/2 cup water
  • 2 teaspoons fine sea salt

Directions

In a quart mason jar add all ingredients, shake well. Let stand for at least one hour. Place in refrigerator until ready to use. Will keep for one week.

Pomegranate Molasses Dressing

Ingredients

  • 3 tablespoons red wine vinegar
  • 2 tablespoon pomegranate molasses
  • 1/2 cup olive oil
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon fresh ground black pepper

Directions

Place all ingredients in a covered jar. Shake well before using .

Pomegranate Glazed Pork Roast

A perfect solution for your holiday entertaining is a nice roast. I love pork roast it’s easy, festive and once you pull it out of the oven, you can cover with foil to rest and keep warm while you heat up a few of your side dishes to finish your meal preparation. Using oranges and pomegranates completes the festive flavors of this dish.

From by the bay wishing you a perfect roast food memory this holiday season!

Maryann

 

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Pomegranate Glazed Pork Roast

Ingredients

  • 3/4 cup pomegranate molasses
  • 3 tablespoons orange blossom honey
  • 4 garlic cloves, minced
  • 1 tablespoon dijon mustard
  • 1 tablespoon chopped rosemary
  • One 5 1/2-pound pork rib roast, at room temperature
  • 2 tablespoons olive oil
  • coarse sea salt and freshly ground pepper

Garnish with pomegranates, oranges and sprigs of rosemary

Directions

Mix the molasses, honey, garlic, dry mustard and rosemary to make a glaze. Rub the pork with the olive oil , season with sea salt and pepper, and roast in a 500° oven for 25 minutes. Reduce the oven temperature to 375° and roast for 20 minutes. Brush the roast with the glaze and cook for 25 minutes or until the center reaches 155°; brush with glaze again 10 minutes before it’s done. Let the roast stand for 15 minutes, then carve and serve with the pan juices mixed with the remaining glaze.     

Dark Chocolate Bark with Pomergranate and Sea Salt

I enjoy gifting a homemade sweet during the holidays! Here is my holiday take on chocolate bark. The key to the recipe is the quality of your ingredients.  Using the best quality chocolate and sea salt will guarantee a delicious result. Happy Gifting!

From by the bay wishing you dark chocolate food memories!

Maryann

blog pom choco bark

Dark Chocolate Bark with Pomergranate and Sea Salt

Adapted from Ina Garten’s White Chocolate Bark from “Barefoot Contessa How Easy is That?” published 2010

Ingredients

16 ounces very good dark chocolate, finely chopped
1/2 cup dried pomegranate arils or dried cranberries
1 teaspoon coarse sea salt ( or more to taste), such as Maldon

Directions

Place 3/4 of the chocolate in a microwave safe glass bowl. Place in microwave for 30 seconds, remove and stir with a rubber spatula. Repeat in 30 second intervals stirring in between each until chocolate is melted. Add remaining chocolate and stir until it melts. You may need to place back in microwave for another 10 seconds or so to melt the remaining chocolate.

Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9 by 10-inch rectangle on the paper. Turn the paper facedown on the baking sheet.

Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and cranberries over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1 by 3-inch pieces and serve at room temperature.

 

Top Thanksgiving Turkey Recipes

Enjoy from by the bay my top Roast Turkey recipes to plan your Thanksgiving Feast………

blog pom turkey

Spiced Pomegranate Molasses Glazed Turkey
1 16-18 lb. turkey, preferably organic
Brine
16 cups cold water, or more to cover turkey
1 cup fine sea salt
1 cup light brown sugar
4 cloves garlic
3 oranges
2 tablespoon black peppercorns
2 onions , peeled and quartered
3 sprigs rosemary
To roast turkey
2 oranges, cut in half
1 pomegranate cut in half
1 bunch rosemary
2 tablespoons fine grey sea salt
1 tablespoon ground black pepper
To baste
8 tablespoon unsalted butter at room temperature
¼ cup pomegranate molasses
1 tablespoon Dijon mustard
Directions
Prepare brine by combining water, sea salt, sugar and peppercorns. Stir to dissolve the salt and sugar. Then add to the brine the garlic, oranges, onions and rosemary. Clean turkey with cold water removing any giblets and or neck. Keep giblets and neck in the refrigerator to use later for gravy base. Place turkey and brine into a resealable plastic bag or into a large non reactive bowl covered with plastic wrap. The turkey should be covered with the brine, if not add more water. Refrigerate over night. The next day remove the turkey 40 minutes before planning to place into the oven. Preheat oven to 425F. Remove turkey from brine and pat dry with paper towels inside and out. Season the turkey cavity with salt and pepper. Fill the cavity of the turkey with the oranges, pomegranate and rosemary. Tie turkey legs together and place into roasting pan. In a small sauce pan melt butter, mustard and pomegranate molasses together on a low heat. Use this to baste turkey once before placing into the oven. Roast the turkey at 425F for 30 minutes then lower the oven to 350F. For an 18lb turkey cooking time will be approximately 3 hours. Use a meat thermometer to check that the meat registers 175F at its thickest part of the thigh. Baste the turkey about every 30 minutes with the butter and syrup mixture. If the turkey browns too quickly tent that part with aluminum foil. When ready remove from the oven. Take turkey from the roasting pan and place on a cutting board to rest before carving, at least 20 minutes. If you are serving later then 20 minutes from removing from oven tent turkey with aluminum foil until ready to serve.

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Apple Sage Roasted Turkey
1 16-18 lb. turkey, preferably organic
Brine
16 cups cold water , or more to cover turkey
8 cups chicken stock
1 cup fine sea salt
1 cup fine sugar
2 apples , quartered
3 sprigs fresh thyme
3 springs fresh sage
2 tablespoon black peppercorns
1 bouquet garni
2 onions , peeled and quartered
To roast turkey
1 bunch fresh sage leaves
1 bunch fresh thyme
1 apple quartered
2 tablespoons fine grey sea salt
1 tablespoon ground black pepper
To baste
8 tablespoon unsalted butter at room temperature
¼ cup honey
Directions
Prepare brine by combining water, sea salt, sugar, bay leaves, 3 garlic cloves, thyme and peppercorns. Cut 2 apples into wedges, add to the brine and stir to dissolve the salt and sugar. Clean turkey with cold water removing any giblets and or neck. Keep giblets and neck in the refrigerator to use later for gravy base. Place turkey and brine into a resealable plastic bag or into a large non reactive bowl covered with plastic wrap. The turkey should be covered with the brine, if not add more water. Refrigerate over night. The next day remove turkey 40 minutes before planning to place into the oven. Preheat oven to 425F. Remove turkey from brine and pat dry with paper towels inside and out. . Season the turkey cavity with salt and pepper. Add an apple in quarters into the cavity along with thyme and sage. Tie turkey legs together and place into roasting pan. In a small sauce pan melt butter and honey together on a low heat. Use this to baste turkey once before placing into the oven. Roast the turkey at 425F for 30 minutes then lower the oven to 350F. For an 18lb turkey cooking time will be approximately 3 hours. Use a meat thermometer to check that the meat registers 175F at its thickest part of the thigh. Baste the turkey about every 30 minutes with the butter and honey mixture. If the turkey browns too quickly tent that part with aluminum foil. When ready remove from the oven. Take turkey from the roasting pan and place on a cutting board to rest before carving, at least 20 minutes. If you are serving later then 20 minutes from removing from oven tent turkey with aluminum foil until ready to serve.

blog turkey 2012

Apple Cider Brined and Maple Roasted Turkey
1 16-18 lb. turkey, preferably organic
Brine
16 cups cold water, or more to cover turkey
8 cups apple cider
1 cup fine sea salt
1 cup light brown sugar
2 macintosh apples , quartered
3 cloves
2 cinnamon sticks
2 star anise
2 tablespoons allspice berries
2 tablespoon black peppercorns
½ cup maple syrup
2 onions , peeled and quartered
3 sprigs sage leaves
To roast turkey
2 whole macintosh apples
1 onion, peeled and quartered
2 cinnamon sticks
1 bunch fresh sage leaves
2 tablespoons fine grey sea salt
1 tablespoon ground black pepper
To baste
8 tablespoon unsalted butter at room temperature
¼ cup maple syrup
Directions
Prepare brine by combining apple cider, water, sea salt, maple syrup, brown sugar, onions, sage, apples , cloves, cinnamon sticks, allspice, star anise and peppercorns. Stir to dissolve the salt and sugar. Clean turkey with cold water removing any giblets and or neck. Keep giblets and neck in the refrigerator to use later for gravy base. Place turkey and brine into a resealable plastic bag or into a large non reactive bowl covered with plastic wrap. The turkey should be covered with the brine, if not add more water. Refrigerate over night. The next day remove turkey 40 minutes before planning to place into the oven. Preheat oven to 425 degrees F. Remove turkey from brine and pat dry with paper towels inside and out. Season the turkey cavity with salt and pepper. Fill the cavity with the apples, onions, sage and cinnamon sticks. Tie turkey legs together and place into roasting pan. In a small sauce pan melt butter and maple syrup together on a low heat. Use this to baste turkey once before placing into the oven. Roast the turkey at 425 degrees F for 30 minutes then lower the oven to 350 degrees F. For an 18 lb. turkey cooking time will be approximately 3 hours. Use a meat thermometer to check that the meat registers 175 degrees F at its thickest part of the thigh. Baste the turkey about every 30 minutes with the butter and maple syrup mixture. If the turkey browns too quickly tent that part with aluminum foil. When ready, remove from the oven. Take turkey from the roasting pan and place on a cutting board to rest before carving, at least 20 minutes. If you are serving later then 20 minutes from removing from oven tent turkey with aluminum foil until ready to serve.

 

Honey Herb Roasted Turkey

1 16-18 lb. turkey, preferably organic
Brine
16 cups cold water , or more to cover turkey
8 cups chicken stock
1 cup fine sea salt
1 cup fine granulated sugar
3 lemons , quartered
3 sprigs fresh thyme
6 springs fresh rosemary
2 tablespoons black peppercorns
1 bouquet garni
1 cup honey
2 onions , peeled and quartered
3 sprigs sage leaves
To roast turkey
1 lemon, quartered
1 bunch fresh sage leaves
1 bunch fresh rosemary
2 tablespoons fine grey sea salt
1 tablespoon ground black pepper
To baste
8 tablespoon unsalted butter at room temperature
¼ cup honey
Directions
Prepare brine by combining water, sea salt, honey, sugar, onions, rosemary, thyme, bouquet garni and peppercorns. Cut 2 lemons into wedges, squeezing juice of lemons into the brine along with the wedges and stir to dissolve the salt and sugar. Clean turkey with cold water removing any giblets and or neck. Keep giblets and neck in the refrigerator to use later for gravy base. Place turkey and brine into a resealable plastic bag or into a large non reactive bowl covered with plastic wrap. The turkey should be covered with the brine, if not add more water. Refrigerate over night. The next day remove turkey 40 minutes before planning to place into the oven. Preheat oven to 425 degress F. Remove turkey from brine and pat dry with paper towels inside and out. Season the turkey cavity with salt and pepper. Squeeze lemon juice into the cavity and add the quarters along with rosemary and sage. Tie turkey legs together and place into roasting pan. In a small sauce pan melt butter and honey together on a low heat. Use this to baste turkey once before placing into the oven. Roast the turkey at 425 degrees F for 30 minutes then lower the oven to 350 degrees F. For an 18 lb. turkey cooking time will be approximately 3 hours. Use a meat thermometer to check that the meat registers 175 degrees F at its thickest part of the thigh. Baste the turkey about every 30 minutes with the butter and honey mixture. If the turkey browns too quickly tent that part with aluminum foil. When ready, remove from the oven. Take turkey from the roasting pan and place on a cutting board to rest before carving, at least 20 minutes. If you are serving later then 20 minutes from removing from oven tent turkey with aluminum foil until ready to serve.

 

 

Lamb Meatballs with Tomato Cherry Sauce

A good friend of my recently took me to a Lebanese restaurant and we were delighted with the food and the wide variety of small plates offered. This is my version of our favorite dish we experienced that evening. These lamb meatballs are flavorful little bites that work terrific as an appetizer, to serve at a cocktail party or just to make an easy sandwich, a few in a pita bread with some greek yogurt, sliced cucumber and mint. It’s a perfect party food since you bake the meatballs, they fry in the oven, using significantly less oil with a really easy clean up. The sauce has a bit of a sweet and sour component from the cherry preserves and lemon juice, but with a middle eastern twist. It’s wonderful mix of flavors. You’ve love this dish!
From by the bay wishing you , sweet and sour food memories!
Maryann
blog lamb meatball
Lamb Meatballs with Tomato Cherry Sauce
Serves 6 to 8

Lamb Meatballs
Ingredients
1 pound ground lamb
3 tablespoons breadcrumbs
1 egg
1/4 cup scallions, chopped
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1 teaspoon fine sea salt
olive oil spray
Directions 
Place all ingredients in a bowl and mix well using your hands.  Cover with plastic wrap and place in the refrigerator for 30 minutes. Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil and spray lightly with olive oil spray.  Once the meat mixture has chilled for 30 minutes, remove from refrigerator and dampen your hands and form 28 to 30 meatballs approximately 3/4″ diameter. Place on the lined baking tray. Spray top of the meatballs lightly with olive oil and bake in the heated oven for about 30 minutes, until browned and cooked through. Serve with tomato cherry sauce or just plain as a party appetizer with plain greek yogurt and some chopped mint on the side.
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Tomato Cherry Sauce

Ingredients
1 cup warm water
1 cup dried cherries
1/2 cup organic low sodium ketchup
1/4 cup cherry preserves
3 tablespoons fresh lemon juice
1 tablespoon pomegranate molasses
1/2 teaspoon ground cinnamon
1/4 teaspoon red chili flakes
1 teaspoon fine sea salt
1/4 cup scallions, chopped to garnish lamb meatballs with sauce
Directions
Place warm water in a bowl and add dried cherries. Let cherries soak in the water 30 minutes. Strain cherries, adding the water into a medium sauce pan.  To this pan add remaining ingredients except cherries and cook on moderate heat stirring occasionally for 15 minutes. Add the cherries and simmer for another 5 minutes. Serve with lamb meatballs. Garnish with chopped scallions.

Pomegranate and Cranberry Sauce

I love making cranberry sauce…..for so many reasons, starting with it’s one of the easiest things to make. It’s also easy to get creative with cranberry sauce……..I change the way I make it all the time, depending on what I’m serving and which flavors might compliment my meal, so when I make my spiced pomegranate molasses glazed turkey this is the cranberry sauce i serve with it. I also think that I like making cranberry sauce because when I have my list of things to make for the big Thanksgiving meal, in under 15 minutes I can usually check that the cranberry sauce is done! Big win, little time…….next!!

From by the bay, wishing you very cranberry red food memories!

Maryann

 

 

 

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Pomegranate and Cranberry Sauce

½ cup pomegranate juice

1 cup fine sugar

1 12oz, package whole fresh cranberries

1 cup pomegranate seeds

¼ cup orange juice

Zest of one orange

Directions

Combine juices and sugar in a medium sauce pan. Bring to a boil, stirring to dissolve sugar. Add cranberries and orange zest. Return to a boil, reduce heat and simmer approximately 10 minutes until the cranberries start to burst. Remove from heat. Stir in the pomegranate seeds. Cool completely and then chill in refrigerator. Cranberry sauce will thicken. Serve chilled.

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Spiced Pomegranate Molasses Glazed Turkey

 

The leaves are falling, their is a definite chill in the air and it will soon be time to gather loved ones around the table to celebrate Thanksgiving and kick off the holiday season for 2013. I can’t think of a better centerpiece for your Thanksgiving than this spiced pomegranate molasses glazed turkey. One of the most important aspects of making this recipe is in the shopping for the turkey. I suggest first and foremost that it’s fresh and second if possible organic. Preparing a fresh turkey makes a big difference in the end result and I find it’s definitely worth both the cost and the effort. The brining process works best with a turkey that has no additives since the additives often include salt solutions. I have found the a fresh turkey such as Bell and Evans works deliciously. I’ll be posting additional recipes all month so that you have a perfect Thanksgiving meal to share with friends and family when the big day arrives!

 

From by the bay wishing you pomegranate glazed food memories!

Maryann

 

 

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Spiced Pomegranate Molasses Glazed Turkey

1 16-18 lb. turkey, preferably organic

Brine

16 cups cold water, or more to cover turkey

1 cup fine sea salt

1 cup light brown sugar

4 cloves garlic

3 oranges

2 tablespoon black peppercorns

2 onions , peeled and quartered

3 sprigs rosemary

To roast turkey

2 oranges, cut in half

1 pomegranate cut in half

1 bunch rosemary

2 tablespoons fine grey sea salt

1 tablespoon ground black pepper

To baste

8 tablespoon unsalted butter at room temperature

¼ cup pomegranate molasses

1 tablespoon Dijon mustard

Directions

Prepare brine by combining water, sea salt, sugar and peppercorns. Stir to dissolve the salt and sugar. Then add to the brine the garlic, oranges, onions and rosemary. Clean turkey with cold water removing any giblets and or neck. Keep giblets and neck in the refrigerator to use later for gravy base.  Place turkey and brine into a resealable plastic bag or into a large non reactive bowl covered with plastic wrap. The turkey should be covered with the brine, if not add more water. Refrigerate over night.  The next day remove the turkey 40 minutes before planning to place into the oven. Preheat oven to 425F. Remove turkey from brine and pat dry with paper towels inside and out.  Season the turkey cavity with salt and pepper.  Fill the cavity of the turkey with the oranges, pomegranate and rosemary. Tie turkey legs together and place into roasting pan. In a small sauce pan melt butter, mustard and pomegranate molasses together on a low heat. Use this to baste turkey once before placing into the oven. Roast the turkey at 425F for 30 minutes then lower the oven to 350F.   For an 18lb turkey cooking time will be approximately 3 hours. Use a meat thermometer to check that the meat registers 175F at its thickest part of the thigh. Baste the turkey about every 30 minutes with the butter and syrup mixture. If the turkey browns too quickly tent that part with aluminum foil. When ready remove from the oven. Take turkey from the roasting pan and place on a cutting board to rest before carving, at least 20 minutes. If you are serving later then 20 minutes from removing from oven tent turkey with aluminum foil until ready to serve.