Pomegranate Seed Recipes?

Question by grandma jj: Pomegranate Seed Recipes?
I have a pomegranate tree that is loaded. I am looking for recipes using the pomegranate seeds, i.e. juices, breads, cakes, main dish, etc.

Best answer:

Answer by amy
Chocolate Pomegranate Seeds
Ingredients
2 large pomegranates
1 (12 ounce) bag semi-sweet chocolate chips
wax paper

Refrigerate the pomegranates (not required, but it helps).
Remove all the seeds and place them in a colander.
Gently rinse the seeds, then lay them out on paper towels to let them dry.
Lay out a large sheet of wax paper on a a cookie sheet which will fit inside your refrigerator.
Melting the chocolate the easy way: put the chocolate chips in a glass container (I’d use my big 4-cup Pyrex measuring thingy) and microwave them until they’re melted, stirring occasionally; don’t overdo it, though- you don’t want the chocolate to burn or get tough.
Melting the chocolate another way: in a double boiler, melt the chocolate chips (if you don’t have a double boiler a metal or oven-safe glass dish over boiling water works too); stir constantly while melting so you don’t scorch the chocolate.
Add the pomegranate seeds to the melted chocolate (making sure the seeds are not wet on the surface, or else the chocolate can seize) and fold gently with rubber spatula until the seeds are thoroughly covered, then spoon out globs of the mixture, whatever size you like, on to the wax paper.
Place the wax papered cookie sheet in the refrigerator and let the chocolate-covered seeds cool overnight (or for as long as you can stand before tasting them).
Keep refrigerated- they should keep for 3-4 days

Baked tropical ribs
Ingredients:
Tropical Barbecue Sauce:
1 teaspoon butter
1/2 cup sweet onions, finely chopped
3/4 cup light brown sugar
1 Tablespoon dry mustard
1 cup cider vinegar
1 cup (8 ounces) crushed pineapple, undrained
3/4 cup ketchup
Juice of 1 lime
1/2 cup pomegranate juice
2 Tablespoons soy sauce
1 Tablespoon Worcestershire sauce
.
Spareribs:
5 pounds pork spareribs cut into 2 to 3 rib pieces
Kosher salt and freshly ground black pepper
Preparation:
Preheat oven to 425 F. Line a shallow baking pan with nonstick foil.

Place sweet onions in butter in a small saucepan and saute until soft and translucent. Add brown sugar, dry mustard, cider vinegar, pineapple, ketchup, lime juice, pomegranate juice, soy sauce, and Worcestershire sauce. Stir until combined and cook over medium heat until reduced and thickened, 20 to 30 minutes.
While barbecue sauce is cooking, place spareribs, meaty side up, in a single layer in the pan. Sprinkle with kosher salt and pepper. Roast for 20 minutes and drain off any excess fat.
Remove spareribs and reduce oven to 325 F. Turn spareribs over so bony side is up. Spoon about 1 cup of the sauce over the spareribs and bake 45 minutes. Turn spareribs over again to meaty side up and top with about 1 cup barbecue sauce. Bake an additional 45 minutes until tender.
Let rest 10 minutes, then serve spareribs with any remaining tropical barbecue sauce on the side.

Pomengranate cake
Ingredients:
1 cup sifted cake flour
1 teaspoon baking powder
2 large eggs
3/4 cups granulated white sugar
1 cup pomegranate juice
Confectioners’ sugar

Preheat oven to 350 F. Line an 8-inch square baking pan with nonstick foil.
Whisk together cake flour and baking powder in a small bowl. Set aside.
In a large bowl, beat eggs until foamy. Add sugar 1/4 cup at a time, beating well after each addition until light, fluffy, and somewhat stiff.
Add flour mixture to the egg mixture, 1/4 at a time, alternating with the pomegranate juice. Beat until well-combined.
Pour into prepared baking pan and bake 35 to 40 minutes, until center springs back when lightly touched and cake is lightly browned. Let cool to room temperature.
Lift the cake out of the baking pan using the nonstick foil. Place a paper doily on top and sprinkle generously with sifted confectioners’ sugar. Remove paper doily, cut, and serve

Turkey promegranate salad
1 cup pineapple bits, drained
3 cups diced cooked turkey
1 cup celery, sliced on the slant
1 cup diced apples (Rome, Winesap, or any red-skinned variety)
1/2 cup pomegranate seeds
1/2 cup toasted slivered almonds
1 cup mayonnaise
1/4 cup sour cream
1/4 cup pineapple juice

Toss pineapple in large bowl with turkey, celery, apples, pomegranates seeds, and almonds.
In separate bowl, combine mayonnaise, sour cream, and pineapple juice. Toss dressing with turkey mix in the larger bowl. Garnish with additional pomegranate seeds and toasted almonds.

Promegrante pound cake
3/4 cup sugar
6 Tablespoons butter or stick margarine
2 large eggs
1 large egg white
3/4 cup lowfat buttermilk
2 teaspoons grated lime rind
2 teaspoons vanilla extract
1/2 teaspoon baking soda
2-1/2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup pomegranate seeds (or seeds from 1 large pomegranate)
Cooking spray

Preheat oven to 350 degrees F. Beat sugar and butter at medium-high speed of a mixer until well-blended (about 7 minutes). Add eggs and egg white one at a time, beating well after each addition.
Combine buttermilk, lime rind, vanilla, and baking soda. Lightly spoon flour into a dry measuring cup and level with a knife. Combine flour and salt, stirring well with a whisk.
Add flour mixture to sugar mixture alternately with buttermilk mixture. Fold in pomegranate seeds. Spoon batter into an 8-by-4-inch loaf pan coated with cooking spray. Bake at 350 degrees F for 1 hour or until wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes on a wire rack.

What do you think? Answer below!

Comments are closed.