Muddled bell pepper and strawberry make this creation from Jim Meehan of PDT more than your average pomegranate margarita.
'pomegranate molasses' on Serious Eats
At the same time sour and sticky-sweet, pomegranate molasses is a great secret ingredient to stash. It brightens many a rich dish, especially those made with fatty, gamy cuts like lamb blade chops. In Bruce Aidells' The Great Meat Cookbook, pomegranate molasses is used as a base for a braised-and-glazed lamb blade chop recipe. The dish as a whole is inspired by Turkish cuisine, with a spicy floral rub for the lamb, and a bright finishing sprinkle of fresh herbs (basil and mint), pomegranate seeds, and pine nuts. Aidells' lamb chops would be welcome on any winter time table, but would make an equally dashing holiday meal (as long as you're feeding open-minded diners).
Pomegranate molasses is a gem of an ingredient that often gets overlooked. This sweet and tart syrup adds the perfect pop of flavor to cocktails—especially whiskey based ones.
White chocolate, of course, isn't chocolate. It's comparisons to the dark stuff that so frequently disappoint tasters. So let's step past the unfortunate comparisons and consider white chocolate on its own terms. Once you get by the whole chocolate malapropism, white chocolate's flavor is pretty awesome: a buttery vanilla with strong hints of mint and other leafy herbs.
Tired of the usual homemade dips in your rotation? Add Muhammara to the mix. I was recently introduced to this Middle Eastern puree of roasted red peppers, walnuts, and pomegranate molasses. If you're extra ambitious, roast the red peppers instead of using the jarred kind.
I've spent the last few years trying to find my perfect brisket recipe. I didn't really grow up with one, and quite badly wanted my own brisket tradition. After trying over a dozen recipes, I finally settled on this one: sweet and sour, with pomegranate molasses and dried fruit. It has notes of sweet, savory, and sour, creating a nice complexity.
Pomegranate molasses is not molasses at all, but rather a syrup made from concentrated pomegranate juice and sugar. I'll show you how to use this very sweet and tart ingredient in cookies and barbecue sauce.
Today's Cook the Book recipe, pomegranate-glazed lamb kebabs, uses one of my favorite ingredients, pomegranate molasses. Imported from the Middle East, it's made by boiling down the red juice of the pomegranate to a thick, almost black syrup. With its...