I have two pomegranates and need some things to do with the pips. They need to be easy because everyone is worn out from thanksgiving.
Margie is a trusted home cook immersed in German foodways.
I put the seeds into a salad with arugula and walnuts and use an olive oil and vinegar dressing. You can also squeeze a pomegranate for juice, just as you would an orange. You can use an old-fashioned juicer, but if you have one of the metal ones that presses the juice out, that is a lot easier and more effective.
Caesar salad with pomegranate and pine nuts, walnuts or almonds.
amysarah is a trusted home cook.
Pomegranate seeds are the classic garnish for Chiles en Nogada, a beautiful Mexican dish, very elegant and delicious. There are many recipes for it out there, but here's Rick Bayless's: http://www.theatlantic...
1 tablespoon pomegranate seeds1/2 oz Cointreau1 1/2 oz vodka3 oz pomegranate juiceSqueeze of limeEnjoy
One pomegranate, one mango chopped, and a half pint of blueberries mixed with 1 tablespoon fresh lime juice makes a healthy, bright, delicious fruit salad.
pierino is a trusted source on General Cooking and Tough Love.
Still another salad:
1 bulb of fennel, thinly sliced
1/2 of one red onion thinly sliced
1 grapefruit separated into sections
Vinaigrette (2 parts oil, 1 part vinegar, tsp mustard)---possibly use a fruit infused oil
salt and pepper
seeds from one pomegranate
Sprinkle the seed around each plate of salad to finish
Pomegranate seeds are tasty in a grains salad like this Winter Tabbouleh recipe:
I love to make a Mexican style salad and it is good with or without the Pom seeds. Cube or (nicer) julienne a Jicama, add orange slices or (nicer) supremes. Toss with sliced green onion and chopped cilantro. Dress with a simple lime juice and oil, touch or mayo or sour cream, salt dressing. Chill. To serve, top with handfuls of Pom seeds. Beautiful and so good with a Mexican or seafood meal. Holds up well in the fridge or on a potluck table.
Jason is the Culinary Director at Glynwood and is dedicated to sourcing ingredients in a way that preserves our natural environment and local agriculture.
I have always enjoyed adding pomegranate seeds to cooked rice or barley to be served with pork or duck.
Please enter a valid email address.
Well played. You deserve a cookie.
But you still have summer to look forward to
What the Food in ‘Twin Peaks’ Means to Kyle MacLachlan
What to Know About This Nationwide Hot Dog Recall
My Issue with Cooking Schools
The Origins of "à la Florentine"
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)