We've partnered with some of the country's most talented chefs and asked them to create dishes from fresh pomegranates in honor of the season. Here's who's on board.
Lamb Chops with Pomegranate and Feta
Great job, gasp-shock! Looks delish:
In spite of it being my first time cooking lamb, these Lamb Chops with Pomegranate (and feta and olive) Relish were pretty scrumptious AND perfectly hued for the holiday season.
Also, how did it take me so long to put pomegranate arils on cereal?
POM Panna Cotta
by Michael Mina
1-1/2 cups juice from POM Wonderful Pomegranates or 1-1/2 cups POM Wonderful 100% Pomegranate Juice
1-2/3 cups heavy cream
3/4 cup granulated sugar
1-1/2 teaspoons gelatin
1. Prepare fresh pomegranate juice, if necessary.* 2. In a heavy bottomed saucepan, bring the combined cream and sugar to a scald over medium low heat, then remove from heat. 3. Bloom the gelatin by adding 2-1/2 tablespoons of water to it in a small container. 4. Once the gelatin has absorbed the water, melt it in a microwave, approximately 20 seconds. 5. Add the bloomed and melted gelatin to the cream; stir with a whisk, making sure it is completely dissolved. 6. Transfer the cream mixture to a bowl large enough to hold it as well as the additional pomegranate juice, which will be added later. 7. Begin to chill the cream in an ice bath (in a slightly larger bowl or container) or in the refrigerator, stirring gently every five minutes until the cream is cool to the touch. 8. Add the cold pomegranate juice and mix until completely homogeneous. 9. Pour into desired serving bowls or ramekins. 10. Allow to set fully in the refrigerator, approximately 4 to 6 hours. 11. Store wrapped tightly with plastic wrap. 12. Before serving, sprinkle a few pinches of arils over panna cotta and garnish with fresh mint leaves.
*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.
DIY Winter POM Berry Centerpiece
Make your home stylish and welcoming this winter with this gorgeous but oh-so-simple tablescape piece.
APPROXIMATE DESIGN TIME: 30 MINUTES
Level: Intermediate to Advanced
1 8” x 8” round brass container with liner
1 block floral foam
8 6” wood picks (W.J. Cowee woods picks have a non-toxic stain that can be safely used on fruits and vegetables. They can be purchased in most flower shops.)
Fresh Flowers & Greens**
2 stems red ilex berries
2 branches white pine
2 branches variegated holly
1 branch noble fir
8 stems red roses
knife for cutting foam
knife or scissors for flowers
floral tape to secure foam
Soak one block of floral foam in a full sink or tub of water; allow the foam to free-float and sink as it absorbs water (do not force the block under water). When foam is fully soaked, remove from the water and allow the excess moisture to drain. Cut foam with a knife to fill the container, allowing the top to extend approximately 1/2” above the rim.
Cut the stems of the ilex branches at a sharp angle, and then again in the opposite direction to form a wedge at the base of the stem. This will keep the branches firmly in place and prevent them from rotating in the foam.
Beginning with the pine, insert the rest of the evergreens and holly.
Insert two 6” wood picks into each pomegranate and then place them in the arrangement.
Cut the rose stems at a sharp angle and insert into the floral foam to complete the design.
Note: You may use different combinations of winter evergreens as a base. Cedar, boxwood and other firs would all work well.
* Typically available from a craft store or florist.
** Only available from a local florist.