282. Barrington EATS: The Pomegranate Plunge

Home Newsroom 282. Barrington EATS: The Pomegranate Plunge

Have you noticed the large and beautiful pomegranate fruits, a seasonal favorite found at the grocery  stores these days?

Do you buy them and use them, or are you intimidated by the required task of scoring the seeds or using the fruit?

This post should help you overcome your intimidation, by giving you many, many reasons to take the pomegranate plunge…

Pomegranates are a delicious source of fiber, folate, and vitamins c and b.

In ayurvedic medicine, the pomegranate has been used for thousands of years, considered a tonic for the heart and throat, and a digestive aid.

With a few tricks, extracting the seeds can be easier than you might think:

To extract the seeds, score the rind with a knife, and split the pomegranate apart into two or more sections.

Then, in a bowl of cold water, bend the rind backwards and gently nudge out the seeds.  Freezing the pomegranate first also makes it easy to seed.

I love the tangy sweet taste of pomegranate solo, or in combination with savory ingredients in the following two recipes, which I make all the time during winter months.

The cheeseball is a huge hit for holiday parties, and the salad makes both a beautiful presentation, and goes a long way at dinnertime.

Pomegranate Pasedena Salad
from the 30 Spectacular Salads cookbook

Ingredients

2 hearts Romaine
1 whole pomegranate, seeded
5 ounces crumbled goats cheese
2 avocados, cubed
1 large chicken breast, roasted and cubed

Combine all ingredients and chill.

Serves well with almost any dressing, or make a dressing with a combination of 1/4 cup juiced pomegranate, 1 teaspoon Dijon mustard, 2 tablespoons olive oil, salt and pepper.

Swiss Almond Pomegranate Cheeseball

Ingredients

2 packages Merkt’s or other brand Swiss Almond Cheese Spread
1 Pomegranate
2 Mint Leaves (optional)
Crackers
Form cheese spread into a ball. Remove seeds from pomegranate inside a bowl of cold water. Drain seeds and press lightly into cheese, letting extras spill over onto plate. Garnish with mint.  Serve with crackers.

Lastly, enjoy the delightful seeds as an addition to a wine spritzer, pomegranate martini, or champagne cocktail as an easy way to make a beautiful festive drink. Cheers!
(*Photo Source 1, 2, 3, 4 & 5)

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About the Author

Kelly Donlea is a Barrington mom, chef, cookbook author the owner of Organizing Dinner, a company that brings sensible cooking solutions to busy people. She has published several cookbooks and one of her specialties is helping parents plan family meals with fewer trips to the grocery store. Kelly also offers cooking classes and demonstrations in your home or public facility. To learn more about Kelly, her recipes and her services, you’ll find her Facebook page by clicking HERE and her website at OrganizingDinner.com. Kelly is going to be sharing recipes, cooking tips and special features about chefs and popular menu items at area restaurants right here at 365Barrington.com.

Please join us as we discover local culinary treasures and new kitchen classics in our regular Friday food feature here at 365Barrington.com called “Barrington Eats” with Kelly Donlea!

If you’d like to us to feature you favorite chef, restaurant or food store or if you have a food related question that you’d like Kelly to answer, make a quick stop at the 365 Barrington Suggestion Box and leave us a note in the form which you’ll find by clicking HERE or simply leave your comment in the box below.

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