Even if you're not so big on beets, chances are you'll be pleasantly surprised by Rouge Tomate's Red Tornado, a delicious mix of pomegranate, citrus, and beet juice.
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This salad of peppery arugula, crisp apples and juicy pomegranate seeds is adapted from Raising the Salad Bar by Catherine Walthers. It's perfect for autumn, and as pretty as it is delicious!
DIY grenadine is as quick to make as simple syrup, and you are in control of how sweet it is. Pomegranate molasses and rosewater add a bit of complexity to the flavor of the final product.
Have yourself a a modernist merry Christmas.
The bittersweet-ness of this salad comes from the radicchio, sour blood orange segments, and tart pomegranate seeds dressed with a reduced orange-maple vinaigrette, which is really more of a syrup with a touch of aromatic orange flower water. The toasty pine nuts and little spoonfuls of creamy ricotta dolloped on top also complements the bitterness.
The cheeks are braised for a few hours in red wine and pomegranate juice—a mix of acidic liquids that reduces and melds with the meaty juices to create a sauce that's sharp enough to cut through the fattiness of the cheeks, but still rich enough to taste special.
Note: You may know Carolyn Cope as Umami Girl. She stops by on Tuesdays with ideas on preparing fruits and vegetables. [Photograph: Carolyn Cope] For those of us who love food, the days between Thanksgiving and New Years can be...