What is a great meal to make with Pomegranate?

Question

It can be main course, dessert, a shake I dont care any suggestions.

Answer 1

http://www.pomegranates.org/recipes.html
Sticky Red Wings

3 pounds chicken wings
1/2 teaspoon salad oil
2 teaspoons minced garlic
3 tablespoons minced fresh jalapeno chilies
1 cup pomegranate juice
1 cup cranberry juice
1/3 cup sugar
2 tablespoons cider vinegar
3 tablespoons pomegranate seeds
Salt

Rinse wings, drain and cut apart at the joints. Place in a single layer in 10 X 15 inch nonstick pan. Bake in a 400 degree oven until brown and crisp, about 1 hour, turning pieces occasionally.

In a medium nonstick frying pan over high heat, stir oil, garlic, and chilies for 2-3 minutes. Add pomegranate juice, cranberry juice, sugar, and vinegar. Stir until sugar dissolves, bring to boil. Boil until reduced to 2/3 cup: about 15 minutes.

Drain and discard fat from chicken wings. Pour pomegranate sauce over wings and turn pieces. Bake until sauce thickens and sticks to wings about 12 minutes, turning often.

http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=4939
Pomegranate Margarita
Yield: 2

Recipe Courtesy Jacqui Malouf from the cookbook, Booty Food.
Ingredients:
Pomegranate Margarita

* 1 x Pomegranate, seeded and juiced, (or ½ cup of pomegranate juice)
* Juice of 5 limes, reserving 1 small wedge to moisten glasses
* Kosher salt, for rims of glasses
* 3 oz gold tequila (90 ml)
* 1 oz orange-flavoured liqueur, like Cointreau or Grand Marnier (30 ml)
* 1 tsp powdered sugar (5 ml)
* Ice cubes
* Pomegranate seeds, for garnish


Directions:
Pomegranate Margarita

1. Chill two long-stemmed glasses.
2. Juice the pomegranate by rolling it under the heel of your hand, using enough pressure to soften the fruit. Carefully cut a 1-inch slit in the skin (if you do it under running water the juice won’t splatter.) Over a wide-mouthed glass, squeeze out as much juice as possible. Split the fruit apart and remove the seeds, reserving about 2 tbsp. of intact seeds for garnish.
3. Place the seeds in a large resealable plastic bag, and press down on the seeds with the heel of your hand to extract the rest of the juice. Strain out the seeds. All together, you should have about ½ cup of pomegranate juice.
4. Salt the rims of the glasses by rubbing the reserved lime wedge around them, then dipping them in kosher salt.
5. Combine the pomegranate juice, tequila, liqueur, lime juice, sugar, and a handful of ice cubes in a cocktail shaker, and a shake vigorously until it’s all frothy.
6. Strain into glasses, and garnish with the reserved pomegranate seeds.


http://en.wikipedia.org/wiki/Pomegranate The Pomegranate (Punica granatum) is a fruit-bearing deciduous shrub or small tree growing to 5–8 m tall. The pomegranate is native from Iran to the Himalayas in northern India and was cultivated and naturalized over the whole Mediterranean region including Armenia since ancient times. It is widely cultivated throughout Iran, India and the drier parts of southeast Asia, Malaya, the East Indies and tropical Africa. The tree was introduced into California by Spanish settlers in 1769. In the United States, it is grown for its fruits mainly in the drier parts of California and Arizona.

Answer 2

Lamb Ragout Flavored With Pomegranate Juice

2 lb Lean boneless lamb, cut into 1" chunks (you can use beef too)
1 tb Oil
1 lg Onion, chopped
1 ts Turmeric
1/2 ts Pepper
Salt
1 tb Flour
1/2 c Ground or pulverized walnuts
1 c Pomegranate juice
1 ts Ground cardamom
Juice of 1 lemon
Without adding fat, brown the lamb chunks in a heavy Dutch oven. Heat the oil in a separate pan and saute the onion in it until it is brown, then transfer to the Dutch oven. Sprinkle the turmeric, pepper and salt over the meat and stir for 1 minute. Sprinkle in the flour and stir until it is absorbed. Add the walnuts, pomegranate juice and enough water to almost cover the meat. Reduce the heat to a simmer, cover the pot and cook until the meat is tender, 1 to 1 1/2 hours. Add the cardamom. Squeeze in the lemon juice to taste and adjust the salt. Keep warm until ready to serve.

Answer 3

I posted some great recipes & links here:

http://answers.yahoo.com/question/index;_ylt=AuJqfWCxcganlO7rgF7KuXzsy6IX?qid=20070111033604AAGzEzp&show=7#profile-info-b877f4474dac01722bd9e1eda31e644baa

(Try a recent search on Pomegranate.)

Pomegranate Sorbet in Champagne
MAKES ABOUT 4 CUPS

Look for large, heavy pomegranates to yield dark red juice. Serve the sorbet in shallow bowls in a pool of Champagne or pass glasses of Champagne alongside.

POMEGRANATE SORBET
7 large pomegranates-- 6 halved crosswise, plus 1 peeled and separated into seeds, for garnish
3/4 cup plus 1 tablespoon sugar
2 teaspoons fresh lemon juice
Chilled brut Champagne, for serving
Candied Clementines

Using a large citrus juicer, ream 12 of the pomegranate halves to yield 2 cups of juice. Strain the juice if necessary to remove any seeds or white pith.

2. In a small saucepan, combine the sugar with 1/2 cup plus 2 tablespoons water. Simmer the syrup over moderate heat until thick and reduced to 3/4 cup, about 5 minutes. Let cool to room temperature. Stir the syrup and lemon juice into the pomegranate juice. Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions. While the sorbet is churning, chill a stainless steel bowl in the freezer. As soon as the sorbet is done, transfer it to the chilled bowl.

3. To serve, scoop the pomegranate sorbet into chilled dessert bowls or Champagne saucers. Pour Champagne around the sorbet, garnish with 3 or 4 Candied Clementines and sprinkle with the pomegranate seeds.

MAKE AHEAD The pomegranate juice can be frozen for up to 1 month. The pomegranate sorbet can be frozen, covered, for up to 2 days.
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Pomegranate Champagne Cocktail

Though very simple, this cocktail offers a festive color and bright taste should you want to enliven your champagne. Pomegranate juice is available in most natural foods stores.

1 part pomegranate juice
3 parts dry champagne or sparkling wine
Dash of Campari
Pomegranate seeds, for garnish (optional)

Mix together first three ingredients and pour into chilled champagne flutes or martini glasses. Optional: Float pomegranate seeds on top.

[Note: If you are unable to find good-quality champagnes locally, this can be an option for enlivening a not-so-wonderful bottle.]

http://www.gildedfork.com/recipes/feb06/...
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Here's a bunch (already listed here) :
http://www.pomegranates.org/recipes.html...

Answer 4

Martha Stewart had someone make Cornish game hens with a pomegranate glaze. It sounded tasty. I bought the stuff to make it, but then never seemed to have the time...
Here's the recipe (the link didn't work very well) from www.marthastewart.com

Pomegranate-Glazed Cornish Game Hens with wild Rice-Chestnut Stuffing and Yogurt Sauce

Serves 4


1 cup wild rice, rinsed

Coarse salt and freshly ground black pepper

2/3 cup coarsely chopped chestnuts (either fresh or from a jar or can), toasted

1/2 cup finely chopped onion

2 teaspoons finely chopped fresh thyme

1 teaspoon finely chopped fresh sage

3 tablespoons finely chopped flat-leaf parsley, plus more for garnish

1 1/2 tablespoons finely chopped fresh dill

4 Cornish game hens, rinsed and patted dry

1 cup pomegranate juice

2 cups homemade or canned store-bought low-sodium chicken stock

1/2 cup white wine (optional)

1/2 cup all-purpose flour

1 cup plain Greek yogurt

2 cloves garlic, finely chopped

2 tablespoons extra-virgin olive oil

2 tablespoons finely chopped fresh mint

1/4 cup pomegranate seeds

1/2 cup crumbled feta cheese

1. In a 2-quart saucepan, combine rice, 3 cups cold water, and 1 teaspoon salt. Bring to a boil over high heat. Immediately reduce heat to low, cover, and cook until all the liquid has evaporated, 45 to 55 minutes.

2. Preheat the oven to 375° with rack in center of the oven. Transfer rice to a large bowl, along with chestnuts, onion, thyme, sage, parsley, and dill; stir to combine. Lightly season the cavity of each game hen with salt, and loosely fill with equal amounts of stuffing, leaving a little space in each for the rice to expand during roasting. Any remaining stuffing may be baked in a covered heatproof dish; set aside.

3. Using kitchen twine, truss hens by tying the legs together tightly, looping each side of the string around a wing, and bringing the string all the way around the bird tightly to hold the legs together and the wings close to the body.

4. Season hens with salt and pepper, and place breast side down on a rack set in a roasting pan. Roast for 15 minutes, and baste with pomegranate juice. Continue basting with remaining pomegranate juice every 15 to 20 minutes. During the last 25 minutes of roasting, place the reserved stuffing into the oven to heat. When 10 minutes remain, flip the hens over and continue roasting until the hens are dark golden brown and the juices run clear when pierced at the thigh. Total cooking time for hens will be 50 to 55 minutes or until an instant-read thermometer inserted into the thickest part of the thigh, not touching the bone, should register 175° to 180°.

5. Remove hens and stuffing from the oven. Transfer hens to a platter. Cover with foil, and let rest for 10 to 15 minutes. Place roasting pan on the stove over medium-low heat. Add 1/2 cup chicken stock. Using a wooden spoon, scrape up any browned bits from the roasting pan. Add wine, if using. Sift flour into the roasting pan, and stir to combine. Slowly whisk in 1 1/2 cups stock. Cook until mixture has thickened, 5 to 6 minutes. The consistency of the gravy may be adjusted with a teaspoon or two of stock or wine. Season with salt and pepper.

6. In a small bowl, combine the yogurt, garlic, and olive oil. Gently stir in the mint and pomegranate seeds. Season with salt and pepper.

7. Place 1 hen on each of 4 plates. Spoon gravy over hens and garnish with parsley, feta cheese, additional stuffing, and yogurt sauce.



Note: Recipe courtesy of Cat Cora

Answer 5

Roasted Pomegranate Turkey Breast

Roasted turkey with olive oil, garlic, pomegranate, and lemon juice.

3 to 5 pounds Honeysuckle White Breast Roast
1 tablespoon minced garlic
1 pomegranate, halved
1/4 cup white wine, dry
1 lemon, juiced
1/4 teaspoon ground cinnamon
1 tablespoon granulated sugar
Salt and pepper to taste
Preheat oven to 350°F.
In a cup, mix oil and garlic. Lightly rub garlic oil over turkey. Place turkey breast in a baking pan. Drizzle any remaining oil over turkey. Bake 50 to 60 minutes or until meat thermometer reads 160°F. Allow to rest, tented with aluminum foil
Remove 1 tablespoon seeds from pomegranate. Set aside for garnish. Squeeze juice from remaining pomegranate through a sieve into a small bowl.
In a small non reactive saucepan*, mix pomegranate juice, wine, lemon juice, cinnamon and sugar. Bring to a boil over high heat. Reduce heat to low and cook 5 minutes. Season sauce with salt and pepper to taste.
Transfer roasted turkey breast to a serving platter and pierce several times. Pour sauce over turkey. Garnish with pomegranate seeds and serve. Makes 12 servings.

* Non reactive pans include clay, copper, enamel, glass, plastic, or stainless steel, and are favored for use with acidic foods.

Nutrition Facts:
Calories: 180
Calories from fat: 9
Total fat: 1 gm
Saturated fat: 0 gm
Cholesterol: 94 mg
Sodium: 75 mg
Carbohydrate: 3 gm
Protein: 37 gm
http://www.cooksrecipes.com/poultry/roasted_pomegranate_turkey_breast_recipe.html
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Pomegranate Recipes
http://www.pomegranates.org/recipes.html#

Answer 6

the way i like it is take only the grain, put them in a salad dish with sugar and red wine let it marinate overnight and enjoy the next day as a desert.