Little Orbs Equal Big Taste when it comes to the Pomegranate
Entertaining the Question
January, 2006 - Issue #15
Dear Kitchen Mavericks,
Spill it. We know that you have some hip new recipes hidden up your chef-coat sleeves.

We do have a hot new food trend to pass on. Our latest passion is the pomegranate. Foods from Persia, Morocco and Turkey are incredibly popular right now. Yes, there is more to the pomegranate than just rolling it around to break up the seeds and then inserting a straw to suck the juice!

First, a little background on this amazing fruit is in order. These treasured crimson orbs have been around for centuries, inspiring great works of art and mythology. It is one of the earliest cultivated and most revered fruits, and through the ages has been recognized globally as a symbol of health, fertility and rebirth. This rich, red, round fruit appears in the Bible, in ancient tombs, literature, on artifacts and in paintings. Considered one of the oldest known edible fruits, pomegranates are native to Iran and the Himalayas, and have been cultivated and naturalized to the Mediterranean region, as well as parts of China. They were brought to the New World by Spanish missionaries in 1521.

Because of the recent popularity of this ancient fruit, the company POM Wonderful supplies great bottled juice. Stop in any Persian Market, or even Whole Foods, to purchase pomegranate molasses or pomegranate paste. Both can bring new life to old favorites and add flair to new trends. Add to smoothies, glazes and marinades, simmer and reduce to a syrup, then baste your turkey or Cornish game hen. Of course, lamb and pomegranate belong together. We love to throw the seeds into salads for an added color and crunch.

We love this recipe; a beautiful Persian man introduced us to this delectable dish.

Persian Chicken in Pomegranate Walnut Sauce
1 cup POM Wonderful Pomegranate Juice
1/4 cup arils (seeds)
1-1/2 cup coarsely chopped walnuts
1-1/3 cup chicken broth
1 tsp cinnamon
1/2 tsp salt
1/4 tsp pepper
1 tbsp molasses (pomegranate molasses should be your first choice)
6 boneless, skinless chicken breasts
1/3 cup flour
2 tbsp olive oil
1-1/2 cup red onion slices

In a food processor combine the juice, walnuts and 1/3 cup of the broth, cinnamon, salt and pepper. Cover and process for 10 seconds. Stir in remaining broth and molasses into mixture; set aside.

Roll chicken in flour to coat. In a large deep nonstick skillet brown the chicken pieces in batches in hot oil on all sides; drain.

Add chicken pieces back to skillet, pour walnut sauce over chicken. Add onion, bring mixture to boil; reduce heat. Simmer, covered for 20 minutes. Uncover and simmer 10 to 15 minutes more, or until chicken is no longer pink and sauce is desired consistency, stirring occasionally. Serve chicken over steamed rice or couscous with the sauce spooned over, and sprinkle with the pomegranate seeds.

In true RSVP Catering style, we could not introduce you to such an incredible food without finding a beverage for it.

The POMtini
1 oz pomegranate juice
1-1/2 oz Vodka
1 oz Ruby Red Grapefruit Juice
1 oz Sweet & Sour Mix

Shake well with ice. Strain into martini glass and garnish with orange peel.


The next pretty woman you meet with purple-stained fingers is probably Cindy or Tamra, who own RSVP Catering.
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