Pomegranates

Pomegranates are mentioned as far back as the Old Testament in the Bible~ A land of wheat,and barley,and vines, and fig trees, and POMEGRANATES; a land of oil olive,and honey.- Deuteronomy 8:8. Even Moses made the stipulation that the pomegranate be part of the hems on the robes of the Levitical priests.

Dictionary definition of pomegranate: A round reddish-yellow fruit that has a tough skin,a juicy red pulp, and many seeds. pome.gran.ate (pom'gran'it)noun,plural-pomegranates.

Pomegranates were known as a symbol of royalty and fertility because of its many seeds. The popular tart juice is delicious,but will stain!
Pomegranate Lore

Here is a site I found to check out more about the pomegranate and where you can find products. Enjoy!

Click Here

Pomegranate Recipes and Crafts Here

Here you will find tons of superb recipes with pictures like the ones below for every occassion,including fall cooking,holidays,desserts,snacks,breakfast,lunch and dinner! (The arils in the recipes mean the pomegranate seeds that are filled with juice~that's the part you eat.)
Also, you'll find gorgeous decorations for your door or table centerpiece,and wreaths with colorful pictures AND the instructions on how to make them! If that wasn't enough~there are healthy pomegranate capsules and juice you can buy and health tips and many tidbits. ENJOY! Plus, find out what you can do with all those empty POM juice bottles!

POM Ginger Muffins

Ingredients:
1/2 cup arils from 1 large POM Wonderful
Pomegranate
2 cups flour
3/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup chopped candied ginger
1 tablespoon grated orange peel
1 cup milk
1 egg
1/3 cup butter, melted and cooled sugar for
muffin tops

Directions:
1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)

2. Preheat oven to 400 F. Generously grease 12 muffin cups.

3. In a bowl, mix flour, sugar, baking powder and salt. Stir in ginger, orange peel and pomegranate arils. Make a well in the center.

4. In a measuring cup, whisk together milk, egg and cooled butter. Pour liquid into well. Stir just until batter is moistened and ingredients are evenly mixed.

5. Spoon batter into 12 prepared muffin cups. Sprinkle tops with sugar.

6. Bake in preheated oven for 15 to 20 minutes or until lightly browned. Let muffins cool in pan for 10 minutes before removing.

Below are some delicious,refreshing smoothie recipes I found for you.

POM Passion Smoothie

Ingredients:
2 oz. freshly squeezed pomegranate juice* or
POM Wonderful® 100% Pomegranate Juice
6 oz. non-fat yogurt
1 cup fresh strawberries
Handful of ice

Directions:
1. Blend all ingredients together until the desired consistency is reached.

Nutrients per serving: 157 calories, 9g protein, 34g carbohydrate, 0.6g total fat (0g saturated), 4mg cholesterol, 113mg sodium; 96mg vitamin C, 0.35mg niacin (vitamin B3), 0.5mg manganese

* This smoothie can be made with freshly squeezed juice from a POM Wonderful pomegranate or by using POM Wonderful 100% Pomegranate Juice. To juice the pomegranate, cut it in half (as you would a grapefruit) and juice using a citrus reamer or a juicer. Pour mixture through a cheesecloth-lined strainer or sieve. One large POM Wonderful pomegranate will produce about 1/2 cup of juice.

POM Julep

Ingredients:
1 oz. freshly squeezed pomegranate juice* or
POM Wonderful® 100% Pomegranate Juice
1 1/2 oz. grapefruit juice
1/2 oz. freshly squeezed lime juice
1/2 oz. honey syrup (mix two parts honey with
one part hot water and stir to dissolve, cool)
2 mint sprigs

Directions:
1. Bruise 1 mint sprig in bar mixing glass with honey syrup.

2. Add remaining ingredients and shake over ice.

3. Strain over ice into a chilled rocks glass.

4. Garnish with the remaining mint.

* This cocktail can be made with freshly squeezed juice from a POM Wonderful pomegranate or by using POM Wonderful 100% Pomegranate Juice. To juice the pomegranate, cut it in half (as you would a grapefruit) and juice using a citrus reamer or a juicer. Pour mixture through a cheesecloth-lined strainer or sieve. One large POM Wonderful pomegranate will produce about 1/2 cup of juice.

POM Blue

Ingredients:
2 oz. freshly squeezed pomegranate juice* or
POM Wonderful® 100% Pomegranate Juice
6 oz. fat-free blueberry yogurt, frozen
1 cup fresh blueberries
1 cup non-fat milk
Handful of crushed ice

Directions:
1. Blend all ingredients together until desired consistency.

POM Morning Shake

Ingredients:
1 cup freshly squeezed pomegranate juice* or
POM Wonderful® 100% Pomegranate Juice
3/4 cup vanilla soymilk or regular low-fat milk
2 ice cubes
1 large banana, peeled and broken into chunks
2 tablespoons slivered or sliced almonds
2-4 tablespoons protein powder (optional)
1 teaspoon honey or to taste

Directions:
1. In a blender combine the pomegranate juice with soymilk, ice cubes, banana, almonds, protein powder (optional), and honey to taste. Cover and blend on high speed for 30 seconds.

2. Pour into 2 tall glasses and serve immediately.

* This smoothie can be made with freshly squeezed juice from a POM Wonderful pomegranate or by using POM Wonderful 100% Pomegranate Juice. To juice the pomegranate, cut it in half (as you would a grapefruit) and juice using a citrus reamer or a juicer. Pour mixture through a cheesecloth-lined strainer or sieve. One large POM Wonderful pomegranate will produce about 1/2 cup of juice. Nutrients Per Serving (11.5 oz.) (with protein supplement): 283 calories, 11g protein, 51g carbohydrate, 6g total fat (.5g saturated), 0mg cholesterol, 102mg sodium, 824mg potassium, 43 RE vitamin A, 15mg vitamin C, 1mg riboflavin (B2), 1mg manganese.

POM Cornbread Stuffing

Ingredients:
1 cup arils from 1 large POM Wonderful
Pomegranate
2 tablespoons olive oil
1 cup chopped dried apricots
1 cup raisins
1 cup chopped celery
1/2 cup sliced green onion
1 12-oz. box (2 bags) cornbread stuffing mix,
or seasoned bread stuffing mix
1/2 cup chopped parsley
1/2 cup (1 stick) butter or margarine, melted
1 large egg, lightly beaten
2-3 cups chicken broth

Directions:
1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)

2. Preheat oven to 350ºF.

3. Place oil in a large skillet or Dutch oven and heat until hot. Sauté apricots, raisins, celery and onion for 5 minutes. Remove from heat.

4. Place the stuffing mix in a large bowl; add apricot mixture, the arils, parsley, melted butter, egg and 2 cups of the broth; toss well. Add additional chicken broth if a moister stuffing is desired.

5. Use part of the mixture to stuff a 12-20 pound turkey; bake remaining (or all) stuffing in a shallow buttered baking dish.

To bake stuffing separately from bird, cover dish with foil; bake in a 350ºF oven for 25 minutes. Uncover; bake 10-15 minutes more or until stuffing is golden brown.

Note: Recipe can be halved, using 1 egg yolk instead of 1 whole egg. Use to stuff Cornish hens or roasting chickens.

Variation: For ham or sausage stuffing, stir 2 cups diced cooked ham or 1 pound drained cooked, crumbled sausage into bread stuffing mix with the apricot mixture.

POM-Glazed Baked Squash and Apples

Ingredients:
juice from 2 large POM Wonderful
Pomegranates,* or ½ cup POM Wonderful
100% Pomegranate Juice
2½ lbs. butternut squash
4 apples (McIntosh, Jonagold, Granny Smith,
Gala or Braeburn)
½ cup light brown sugar
2 tablespoons melted butter
1 teaspoon salt or to taste
Garnish:

¼ cup arils from 1 large POM Wonderful
Pomegranate

Directions:
1. Prepare garnish - Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve ¼ cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)

2. Prepare fresh pomegranate juice.*

3. Preheat oven to 350°F.

4. Peel butternut squash and cut into 2-inch chunks.

5. Arrange in a buttered 13 x 9 x 2-inch baking dish.

6. Cut apples into quarters or slices (peeled or skin on); add to baking dish.

7. Mix together light brown sugar and pomegranate juice.

8. Spread on squash and apples.

9. Drizzle with butter.

10. Bake 20 to 30 minutes until soft.

11. Garnish with arils.

Double Chocolate POM Brownies

Ingredients:
Juice from 2-3 large POM Wonderful
Pomegranates to make 1/2 cup POM Syrup*
or 1 cup POM Wonderful 100% Pomegranate
Juice
3 ounces unsweetened chocolate
1 cup semi-sweet chocolate chips
1/2 cup (1 stick) butter or margarine, softened
1 1/2 cups granulated sugar
3 large eggs
1 tablespoon vanilla
1 cup all-purpose flour
3/4 cup chopped almonds or walnuts (optional)
Garnish (optional):
1/4 cup arils from 1 large POM Wonderful
Pomegranate
Fresh whipped cream

Directions:
1. Preheat oven to 350 F. Grease a 13 x 9 x 2-inch baking pan.

2. Microwave unsweetened chocolate and butter on high for 1 1/2 -2 minutes until butter is melted. Stir until chocolate melts. Stir in sugar.

3. Whisk in eggs and vanilla. Add flour, chocolate chips and nuts. Stir well. Spread into prepared pan.

4. Drizzle 1/4 cup of the POM Syrup* over batter; swirl with a table knife to create marble-like effect.

5. Bake for 25 minutes, or until top is firm. Do not overbake.

6. Cool in pan for 15 minutes. Drizzle remaining 1/4 cup of the POM Syrup over brownies. Transfer to a wire rack and cool for at least 1 hour.

7. Prepare garnish - Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/4 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) Whip cream.

8. Garnish brownies with fresh arils and fresh whipped cream.

*To prepare POM Syrup, cut 2-3 POM Wonderful Pomegranates in half and juice using a citrus reamer or juicer to measure 1 cup, or use 1 cup of POM Wonderful 100% Pomegranate Juice. Combine juice and 3/4 cup of sugar in a small saucepan; bring to a boil. Reduce heat and simmer about 20 minutes until reduced to 1/2 cup, stirring frequently.

POM and Roasted Pear Trifle

Ingredients:

Pastry Cream:

6 large egg yolks
2 cups whole milk
¾ cup granulated sugar
6 tablespoons all-purpose flour
2 teaspoons vanilla
2 tablespoons unsalted butter
Pomegranate Sauce:

juice from 4-6 large POM Wonderful
Pomegranates,* or 2 cups POM Wonderful
100% Pomegranate Juice
%u2154 cup granulated sugar
4 tablespoons cornstarch
2 tablespoons orange liqueur (such as Grand
Marnier)
1 teaspoon vanilla
Roasted Pears:

6 Bosc pears
1 tablespoon lemon juice
1 tablespoon vegetable oil
3 tablespoons granulated sugar
Cake:

1 cup arils from 1-2 large POM Wonderful
Pomegranates
4 dozen ladyfingers or slices of soft yellow cake
¼ cup vermouth
3 tablespoons orange liqueur
½ cup whipped cream

Directions:
Pastry Cream:

1. Whisk together egg yolks and ½ cup milk.

2. Add ¾ cup sugar, flour and vanilla, and whisk until sugar dissolves.

3. Heat 1½ cups of milk and whisk slowly into egg yolk and sugar mixture.

4. Return the mixture to saucepan and continue cooking until it thickens. Stir constantly, cooking for about 2 minutes.

5. Remove from heat and stir in butter.

6. Cover with plastic wrap and set aside to cool.

Pomegranate Sauce:

1. Prepare fresh pomegranate juice.*

2. In a medium size bowl, mix together %u2154 cup sugar and cornstarch.

3. Add pomegranate juice and orange liqueur.

4. Pour mixture into a saucepan and bring to a boil, then turn heat to low and cook until thickened.

5. Stir in vanilla and set aside to cool.

Roasted Pears:

1. Preheat oven to 400°F and line a baking sheet with foil.

2. Pour vegetable oil on baking sheet.

3. Peel and chop pears. Toss with lemon juice and spread evenly on the baking sheet. Mix to combine pears with oil.

4. Sprinkle with sugar and bake for 30 to 40 minutes. Stir every 15 minutes.

To Assemble Trifle:

1. Score 1-2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)

2. On a baking sheet, spread ladyfingers or cake in a single layer. Combine vermouth and orange liqueur and brush over ladyfingers or

or cake in a single layer. Combine vermouth and orange liqueur and brush over ladyfingers or cake.

3. In a large serving bowl, alternate layers of ladyfingers, pomegranate sauce, pears, ¼ cup arils, and pastry cream. Repeat layers, ending with a layer of pastry cream.

4. Garnish with whipped cream and arils.

* For 2 cups of juice, cut 4-6 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

Pomegranate Banana Cheesecake with a Chocolate Crust

INGREDIENTS:
2 Pomegranates
2 Very Ripe Bananas, peeled and mashed with a fork
24 Ounces Cream Cheese (3 8-oz. packages), room temperature
3/4 Cup Sugar
5 Large Eggs
1 Teaspoon Vanilla
Pinch of Salt
1 Package of Chocolate Wafers (about 8 ounces)
3 Tablespoons Butter, unsalted, melted
3 Tablespoons Light Brown Sugar
PREPARATION:
Preheat oven to 325 degrees.
Place the chocolate wafers and light brown sugar into a food processor. Pulse until mixture is about the consistency of very course cornmeal. (You can also crush the wafers with your hands or a rolling pin.) Put the crushed wafers into a bowl and stir in the melted butter.
Press the wafer mixture into the bottom of a 9- or 10-inch springform pan.
Cut the pomegranates in half. Juice three of the halves with a citrus reamer or by scooping out the seeds and pressing through a sieve. Remove the seeds from the fourth half and set aside.

Using a mixer, cream together the cream cheese, sugar, and salt. Add the eggs one at a time, mixing well after each addition. Add the bananas, pomegranate juice, and vanilla. Mix on medium speed until smooth.

Pour the cream cheese mixture into the prepared springform pan. Sprinkle the reserved pomegranate seeds evenly over the top of the cheesecake batter.

Place the pan onto a cookie sheet and place in the oven. Bake for approximately 45 minutes to 1 hour or until a toothpick inserted into the center comes out clean.

Let cheesecake cool slowly at room temperature for 30 minutes, then place into the refrigerator. Let cheesecake cool completely before removing from pan, at least 6 hours, preferably overnight
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Pomegranate Glazed Quail Salad with Maple Cider Vinaigrette and Grilled Figs

Makes Four Servings.

INGREDIENTS:
8 Individual Quail
3 Tablespoons Pomegranate Molasses(found in Middle Eastern groceries or natural health food stores)
2 Cups Orange Juice
2 Cups Champagne, semi-dry
2 Tablespoons Brown Sugar
4 Cups Chicken Stock
Salt and Pepper, to taste
4 Cups Mesclun or other mixed greens
1/3 Cup Apple Cider Vinegar
1 1/2 Teaspoons Dijon Mustard
2 Tablespoons Maple Syrup
2 Tablespoons Finely Chopped Shallots, (optional)
2/3 Cup Vegetable Oil
1 Granny Smith Apple, cored and cut into slices, 1/4 inch thick
4 Fresh Figs, cut in half lengthwise
2 Tablespoons Olive or Vegetable Oil
1/2 Red Onion, sliced thin
4 Ounces Feta or Goat Cheese, crumbled
PREPARATION:
Preheat a grill or broiler.
For the Quail

In a medium sauce pot, bring the chicken stock to a boil and reduce to 2 cups. Add the orange juice, champagne, pomegranate molasses, and brown sugar.
Continue to boil until reduced to 2 cups. Let cool. Add salt and pepper to taste.
Brush both sides of each quail with the pomegranate glaze. Place the quail on a lightly oiled grill or under the broiler of your oven. The quail will cook very quickly, about 3 minutes per side. Place the quail on a plate and set aside. Before turning off the grill, brush the figs with oil and place cut side down onto the grill (or broiler). Cook briefly (about 1 minute) and set aside.

For the Vinaigrette

In a large bowl, whisk together the vinegar, mustard, maple syrup, and shallots. Slowly drizzle in the vegetable oil while whisking vigorously. Add salt and pepper to taste.

To Assemble the Salad

Toss the salad greens with the vinaigrette. Mound a portion of greens in the center of a plate. Add a fig half, onions, and several slices of apple to each plate. Lean two quail against the salad. Sprinkle the cheese over the top.

Persian Chicken with Pomegranates, Pine Nuts, & Grapefruit Yogurt

This recipe is loosely based on the traditional Persian dish, Faisinjan. Classically made with duck or wild birds, this recipe uses the more available chicken. Pomegranates, pine nuts, and yogurt are all Middle Eastern staples whose flavors marry very well in this dish.
INGREDIENTS:
1 Whole Chicken, cut into 8 pieces
6 Pomegranates
1 Cup Pine Nuts (or walnuts), toasted and chopped fine
1 Lemon, juiced
2 Tablespoons Honey
1 Teaspoon Cinnamon
1/2 Teaspoon Cumin
1 Sweet Yellow Onion, peeled, cut in half, and sliced thin
3 Tablespoon Vegetable Oil
1 Cup Plain Yogurt
1/2 Grapefruit, juiced
1 Tablespoon Powdered Sugar
4 Cups of Cooked Rice
PREPARATION:
Juice five of the pomegranates by cutting them in half and using a citrus reamer or scoop out the seeds and press them through a sieve. Remove the seeds from one pomegranate to use as garnish.
Heat the vegetable oil in a large skillet over high.
Salt and pepper the chicken and place into skillet. Cook the chicken just enough to lightly brown on all sides. Remove the chicken to a platter and set aside.
Pour off all the oil from the skillet except for one tablespoon. Turn the heat to medium and add the onions. Cook the onions until soft (about 3 to 4 minutes). Add the chopped pine nuts and cook an additional minute. Whisk in the pomegranate juice, lemon juice, honey, cinnamon, and cumin. Add the chicken back to the pan. Bring the mixture to a simmer and continue to cook until chicken is done (about 45 minutes to an hour).

In a small bowl, whisk together the yogurt, powdered sugar, and grapefruit juice. It should have the consistency of mayonnaise.

To Serve

Place a serving of rice onto each plate. Add the chicken and spoon some of the pomegranate sauce over the rice and chicken. Add a dollop of grapefruit yogurt on top and sprinkle a few pomegranate seeds around the plate.
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Molten Chocolate Cake with Pomegranate Granita

Granita (pronounce grah-nee-TAH) is the Italian version of sorbet, only with a courser texture. Pomegranate and chocolate is a traditional combination because the flavors match so well. Pomegranate season runs from September through December, but the juice and seeds can be frozen for later use.
INGREDIENTS:
7 Pomegranates (to make 3 Cups Juice)
1/3 Cup of Sugar or more, to taste
1/3 Cup Orange Juice
4 Ounces Good Quality Bittersweet Chocolate, chopped
3/4 Cup Sugar
9 Tablespoons Butter, unsalted
3 Large Eggs
1/2 Cup Unsweetened Cocoa Powder, sifted
Pinch of Salt
PREPARATION:
For the Granita
Juice the pomegranates by cutting them in half and using a citrus reamer or juicer. Alternatively, scoop out the seeds and press out the juice through a sieve. Save some of the seeds to use as garnish.

In a bowl combine the pomegranate juice, 1/3 sugar, and orange juice.
Stir until the sugar has dissolved. Taste and add more sugar if you like it sweeter. Remember that freezing will dull the sweetness somewhat.
Pour the mixture into a 9 by 13 inch pan or dish, cover tightly with plastic wrap, and place in freezer. Let the liquid freeze solid, about 3 to 4 hours. Break up the ice into large chunks and place into a bowl. Break the ice into smaller pieces with a mixer or fork (about pea size). Return the granita to the pan, cover tightly with plastic wrap, and return to freezer. Freeze for at least 2 hours before serving.

For the Molten Chocolate Cake

Preheat oven to 350 degrees. Use one tablespoon of butter to coat the inside of 6 1-cup souffle cups or ramekins.

In a double boiler or mixing bowl placed over simmering water, combine the remaining butter and chocolate. Stir the butter and chocolate until melted and well combined. Remove the bowl from heat and whisk in the sugar. Add the eggs one at a time, combining well after each addition.

Add the cocoa powder and salt, mixing until just combined. Pour batter into buttered ramekins.

Place ramekins on a cookie sheet and place into oven. Bake for approximately 20 minutes or until a crust has formed on the cake. The cakes will remain liquid in the center if you don't overcook them.

To Serve
Remove cakes from oven and let cool for 5 minutes. Immediately remove the cakes by inverting them onto serving plates. Serve with a scoop of pomegranate granita on the side. If you like, add some pomegranate seeds for garnish.