FROM OUR KITCHEN TO YOURS Seasonal pomegranate recipes created by our Bon Appétit Central Region Chefs.
Pomegranate Gremolata
Pomegranate Gremolata This simple and delicious condiment can accompany any preparation from simple roast chicken, grilled salmon or pork chops to rich braised meats or used to finish a seasonal salad. Serves 6-8. Takes about 15-20 minutes. YOU WILL NEED small bowl and strainer knife and cutting board mixing bowl and a spoon INGREDIENTS ½ cup pomegranate seeds – from 1 small pomegranate ½ cup Italian parsley, washed and chopped – about 1 small bunch 2 tablespoons chives, rinsed dried and chopped fine (optional) 2 tablespoon meyer lemon zest, washed and zested – about 1 lemon 1 teaspoon fresh ginger, peeled and grated – about ½ inch knob 1 teaspoon coarse sea salt or kosher salt DIRECTIONS 1. Fill the small mixing bowl ½ way with water to catch the seeds. 2. Score the pomegranate all the way around but do not cut through, just enough to cut the skin. 3. Gently roll the pomegranate under the palm of your hand against the cutting board to loosen the seeds, pull the 2 halves away with your fingers. 4. Working over the bowl of water hold the cut side down in your palm and firmly tap on the back of the pomegranate with a spoon until the seeds fall out. 5. Strain the seeds and allow them to dry while you finish working. 6. Combine garlic, ginger, lemon zest and salt and mix well. 7. Add pomegranate seeds and chopped parsley and chives, mix gently until well incorporated. 8. Store unused gremolata in a sealed container for up to 3 days. Created just for you by, Stephen Shook Bon Appétit Central Region Chef
Pomegranate Moscow Mule
Pom Sweet Moscow Mule Serves 1. Takes about 10 minutes. YOU WILL NEED 1 glass, 1 spoon INGREDIENTS 2 ounces vodka 1 ounce pomegranate juice 1 tablespoon pomegranate seeds 1 tablespoon lime juice 1 teaspoon honey ½ cup ice ginger beer sprig of rosemary DIRECTIONS 1. In a cocktail glass stir together vodka, lime juice, honey and pomegranate juice, muddling to incorporate honey. 2. Add pomegranate seeds, and ice. 3. Top off with ginger beer and garnish with a sprig of fresh rosemary. PRO TIP Substitute ginger ale if you’d like a more pronounced pomegranate flavor. Substitute agave nectar for honey if you prefer. Created just for you by, Ivy Risch Bon Appétit Central Region Chef
Scallop Crudo with Pomegranate
Scallop Crudo with Pomegranate Serves approximately 4. Takes about 15 minutes. INGREDIENTS ¼ cup finely chopped white onion 2 tablespoons fresh lime juice ¾ teaspoon kosher salt, divided ⅓ cup finely chopped peeled mango 2 tablespoons pomegranate arils 1 pound diver scallops, skinless fresh Gulf snapper fillets, or skinless fresh wahoo fillets 2 tablespoons fresh orange juice 4 teaspoons extra-virgin olive oil 1 small serrano chile, seeded and thinly sliced 1 tablespoon fresh tarragon leaves 2 teaspoons lemon zest 4 lime wedges DIRECTIONS 1. Stir together onion, lime juice, and 1/4 teaspoon salt in a small bowl. Gently squeeze and massage onion to release some of its liquid. Add mango and pomegranate arils to bowl, toss, and set aside. 2. Thinly slice scallops across grain, and place in a medium bowl. Add orange juice and remaining 1/2 teaspoon salt. Let stand 5 minutes. 3. Divide sliced scallops among 4 plates; top each serving with 1 to 2 tablespoons pomegranate salsa. Drizzle 1 teaspoon olive oil over each plate. Top evenly with chile slices, tarragon leaves, and lemon zest. Squeeze a lime wedge over each plate, and serve immediately. Created just for you by, Joshua Hedquist Bon Appétit Central Region Chef
Apple Dumpling with Pomegranate Caramel
Apple Dumpling with Pomegranate Caramel Serves 6. Takes about 45minutes - 1 hour. For the Pomegranate Caramel Sauce: INGREDIENTS 1 cup granulated sugar 1 cup water 1 lemon-juiced ¼ cup pomegranate juice DIRECTIONS 1. Place sugar, water and lemon juice in sauce pot and bring to a boil. 2. Watch the sauce and don’t leave it unattended, as soon as the liquid starts to turn an amber color remove it from the heat. 3. Hold sauce pot over sink and add in the pomegranate juice to the sauce pot. The sauce will bubble up but this is expected. For the Apple Dumpling: INGREDIENTS 6 small granny smith apples-peeled and cored 2 boxes pie crust (you can make from scratch but store bought will work just fine) ½ cup dark brown sugar ¼ cup softened butter 1 teaspoon cinnamon 1 tablespoon all purpose flour ½ teaspoon salt DIRECTIONS 1. Preheat oven to 350 degrees F. 2. Roll out pie crust on floured surface. 3. Place peeled and cored apple on top of pie crust. 4. In a small bowl mix brown sugar, flour, butter, cinnamon and salt. 5. Stuff each cored apple with the sugar, flour and butter mixture. 6. Wrap each apple tightly in the pie crust making sure to crimp edges together in order to seal up any cracks or holes in the pie crust. 7. Place the dumpling on a baking sheet and poke a small hole with a paring knife in the top of each dumpling for steam to escape. 8. Bake for about 25-30 minutes or until pie crust is golden brown. Created by Justin Cain Bon Appétit Central Region Chef
Pomegranate Citrus Ginger Mocktail
Pomegranate Citrus Ginger Mocktail Serves 1. Takes about 5 minutes. YOU WILL NEED ice stir stick orange slices for garnish lime slice for garnish pomegranate arils mint (optional) sugar to rim the glass (optional) INGREDIENTS 2 ounce pomegranate juice 1 ounce orange juice ½ ounce fresh lime juice 2 ounce ginger ale DIRECTIONS 1. Fill An 8-10oz glass half way with ice. 2. Add to glass pomegranate juice, orange juice, lime juice, stir well to combine. 3. Pour ginger ale over juice mixture. 4. Garnish with a sprinkle of pomegranate arils and orange and lime slice. PRO TIP You can swap out the ginger ale for sparkling water (Perrier or San Pellegrino) Created by, Deziree Klema Bon AppÊtit Central Region Chef
Harvest Pomegranate Salad
Harvest Pomegranate Salad Serves 8. Takes about 30 minutes. YOU WILL NEED 1 Pot, 1 Spoon, zester, cutting board and knife Sheet tray and oven or pan and stove to toast the pepitas. INGREDIENTS 4 cups cooked quinoa (about 1 ⅓ –1 ½ cups dry- see notes) 1 cup pomegranate seeds 4 chopped scallions 1 cup chopped cilantro ½ cup toasted pumpkin seeds (pepitas) ½ orange- zest and juice ⅓ cup olive oil ½ teaspoon salt, more to taste ¼ teaspoon cracked pepper ¼ teaspoon cinnamon ¼ teaspoon allspice 1–2 chopped avocados (optional) DIRECTIONS 1. Place cooked and chilled quinoa, pomegranate seeds, scallions, cilantro and pumpkin seeds in a medium bowl. 2. Toss with olive oil, orange juice and zest, salt and spices. 3. Taste and adjust salt. Gently fold in the avocado right before serving (or serve the avocado on the side, if wanting to keep leftovers) 4. If holding avocado until service, after slicing, drizzle with lime juice and cover with parchment paper to prevent avocado browning. PRO TIP Make sure to rinse quinoa well before cooking to remove bitterness. Add grilled chicken if you are carnivorous. Created just for you by, David Smigo Bon Appétit Central Region Chef
Pistachio and Pomegranate Meatballs
Pistachio and Pomegranate Meatballs Also known as: Kufteh-Ye Pesteh-o Anar Yield 24-30 meatballs. Takes about 45 minutes. INGREDIENTS Meatballs 1 large onion, peeled and quartered 1 ½ cups raw pistachio kernels ½ cup fresh plain bread crumbs 3 cups chopped fresh parsley 1 cup chopped fresh tarragon, or 2 tbsp. dried 1 cup chopped fresh cilantro 1 tablespoon fresh lime juice 1 teaspoon red pepper flakes 1 teaspoon freshly ground black pepper 1 tablespoon ground cumin 2 teaspoons fine sea salt 2 lb ground dark meat turkey 1 egg ½ cup olive oil, for brushing meatballs
Glaze ¾ cup pomegranate molasses ¼ cup molasses ¼ cup pomegranate juice 1 teaspoon salt, kosher ½ teaspoon freshly ground black pepper ½ teaspoon red pepper flakes For Serving 1 cup pomegranate seeds, for garnish
DIRECTIONS 1. Place all the ingredients, except the ground turkey and egg, in a food processor and pulse until you have a grainy paste. Transfer to a large mixing bowl and add the turkey and egg. Lightly knead with your hands for a few minutes (do not over-mix). Cover and chill in the fridge for at least 30 minutes, or up to 24 hours. 2. Preheat the oven to 450°F. Generously oil a wide, non-reactive baking dish, large enough to fit 24 meatballs, 9x13 or slightly larger will work best, and set aside. 3. Remove the turkey mixture from fridge and shape into walnut-sized meatballs (about 1 1/2 tablespoons each), using an ice-cream scoop. 4. Place meatballs in baking dish and brush well with oil. Bake in the oven 12-14 minutes, until bottoms of meatballs are lightly golden. 5. Meanwhile, in another mixing bowl, combine all ingredients for glaze. 6. Spoon the glaze over the meatballs and bake for another 5 minutes to infuse them with the flavor of pomegranate. Temp the meatballs to achieve 165F. When this is reached, remove from oven. 7. Garnish with the pomegranate seeds and serve warm with the sauce. Created by, Michael Downey Bon Appétit Central Region Chef
Mint-Pom Tabbouleh with Toasted Pita
Mint-Pom Tabbouleh with Toasted Pita Serves 10. Takes about 1 hour. INGREDIENTS 5 ounces bulgur (cracked wheat) 3 ounces shallots ½ cup lemon juice ½ teaspoon ground cardamom 1 large pomegranate 3 ounces mint leaves 8 pita bread
1 ½ cup water 1 cup extra virgin olive oil 1 ¼ teaspoon black pepper 1 teaspoon sumac 12 ounces Italian parsley 2 tablespoons Kosher salt 3 lemon wedges
DIRECTIONS 1. Cook bulgur wheat – In a sauce pot, bring water and half of the salt to a boil. Add dry cracked wheat. Stir to combine, cover and reduce heat to a light simmer for 5 minutes. Turn off heat and allow to sit untouched for 15 minutes. 2. Using a fork, stir the cooked grains. Transfer to a flat pan and spread out to cool, refrigerate until cold, less than 40 degrees F. 3. To make the dressing; whisk together finely diced shallot, extra virgin olive oil, fresh squeezed lemon juice, cracked black pepper, ground cardamom, and sumac. Set aside to allow flavors to develop. 4. Over a bowl full of cold water, remove seeds from pomegranates by cutting open and pressing the sides with a large spoon. Skim off any white pith at the surface of the water. Drain the water and dry on a paper towel. 5. Wash, dry, and chop flat leaf parsley and fresh mint. 6. In a large bowl; add bulgur, chopped fresh herbs, remaining salt, dressing, and pomegranate seeds. Toss to combine and chill for at least one hour before serving to develop flavors. 7. Toast or grill pita bread, then cut into triangles. 8. Serve warm bread with tabbouleh. Garnish with lemon wedge. PRO TIP Serve with harissa on the side to add some heat if desired. Crafted by, Shaun Holtgreve Bon Appétit Central Region Chef
Pomegranate Mule
Pomegranate Mule Serves 2. Takes about 4 min. YOU WILL NEED cocktail glasses cocktail measure citrus reamer INGREDIENTS 4 ounces vodka 4 ounces pomegranate juice juice of one whole lime 8 ounces ginger beer ice cubes OPTIONAL GARNISH lime wedge mint leaves pomegranate arils (seeds) DIRECTIONS 1. Fill your cocktail glasses with ice. 2. Add vodka, pomegranate juice, and lime juice. 3. Fill the glass to the top with ginger beer. 4. Stir gently to combine. 5. Top the cocktail with garnish if desired. 6. Enjoy! Made by, Dustin Cromett Bon AppĂŠtit Central Region Chef
Lemon Pomegranate White Chocolate Cookies
Lemon Pomegranate White Chocolate Cookies Yield approximately 3 dozen. Takes about 30 minutes. YOU WILL NEED mixer (hand held or stand) cookie sheet parchment paper cookie scoop INGREDIENTS ½ cup (1 stick) butter, soft 1 cup sugar 1 large egg ½ teaspoon vanilla ½ teaspoon lemon extract paste 1 whole lemon (zested and juiced) ¼ teaspoon baking powder ¼ teaspoon baking soda 1 ½ cups flour 1 cup pomegranate seeds 1 cup white chocolate chips DIRECTIONS 1. Preheat oven to 350 degrees. Line cookie sheet with parchment. 2. In large bowl, whip butter with sugar until light and fluffy. Stir in egg, lemon juice, lemon zest, and vanilla. 3. Scrape sides and mix again. 4. Add the flour, baking powder, and baking soda and stir until completely combined. 5. Stir pomegranate seeds, and chocolate chips in by hand gently. 6. With cookie scoop, place onto prepared baking sheet and bake about 12-13 minutes or until edges look barely golden. 7. Cool 2 minutes on cookie sheet and remove to cooling rack. 8. Store in airtight container or can be frozen. PRO TIP Cookie scoops are great as they insure uniform cookie size and baking time. Parchment lined baking sheets make cleanup easy. Crafted just for you by, Deziree Klema Bon Appétit Central Region Chef