Muffins with Pomegranate Juice?

Amarante ↓

Wed, Oct 09 2024, 9:46 pm

Mini Chocolate Pomegranate Bundt Cakes:

Ingredients:

4 eggs
3/4 cup brown sugar
1 cup sugar
1 teaspoon vanilla extract
1/2 cup oil
1 cup pomegranate juice
1/2 cup cocoa powder
1 3/4 cup flour
1 teaspoon baking soda
1 teaspoon baking powder

Instructions:

Preheat oven to 350 degrees. Grease 12 mini bundt pans well with floured baking spray. Set aside.

In the bowl of an electric mixer, beat together the eggs, sugar and brown sugar until well combined. Add the vanilla extract, oil and pomegranate juice and beat to combine.

In a small bowl, whisk together the flour, cocoa powder, baking soda and baking powder. Slowly stir the flour mixture into the wet ingredients. Mix until just combined.

Pour the batter into the prepared bundt pans, filling the cavities about 3/4’s full.

Bake at 350 for about 17-19 minutes. Remove cakes from the oven and set aside to cool.

Pomegranate Glaze:

Ingredients:

1 1/2 cups powdered sugar
1 1/2 Tablespoons pomegranate juice
Up to 1 Tablespoon water

↑ Amarante

Wed, Oct 09 2024, 9:51 pm

This isn't muffins but uses a LOT of pomegranate juice.

You can make pomegranate molasses by boiling down the juice until it thickens.

You can use it for salad dressing

Pomegranate Brisket Recipe

Los Angeles-based Micah Wexler is executive chef of West Hollywood’s Mezze, a James Beard Rising Star nominee and a graduate of Cornell’s Hotel School. Focusing his attention on upscale, modern Mediterranean and Israeli cuisine, Wexler is definitely the guy to turn to for your updated Rosh Hashanah brisket. He recalls the inspiration behind his recipe:

When I came up with the pomegranate brisket, it really just seemed like a good idea at the time, combining two flavors that would fit naturally together. I thought it might taste good, experimented, and turned out with a really great dish. It’s good for Rosh Hashanah because it combines two classic holiday foods, and balances the savory character of the meat with the pomegranate — which provides something sweet to symbolize a sweet new year.

Pomegranate Brisket Recipe

Prep Time: 30 minutes Cook Time: 4 hours Level of Difficulty: Easy Serving Size: 6 to 8

Ingredients

1 5-pound brisket
2 carrots
1 onion
2 leeks
4 cloves garlic
2 bay leaves
3 sprigs thyme
4 cups pomegranate juice
3 ounces pine nuts, toasted
1 bunch parsley
3 ounces pomegranate seeds
3 cups red wine
1/2 cup extra virgin olive oil
1 teaspoon lemon zest

Directions

Clean brisket of any silver skin or excess fat. Season brisket with salt and pepper and sear in a hot roasting pan until browned.

Cut up the vegetables into large pieces and place around the brisket. Allow vegetable to cook for 3-5 minutes. Add all the wine and all but 1/4 cup of the pomegranate juice. Add bay and thyme, cover with aluminum and braise in a 350 degree oven for 3 1/2 hours or until tender.

While brisket is cooking, combine chopped parsley, pine nuts, olive oil, lemon zest, pomegranate seeds and remaining pomegranate juice and hold to the side.

For the last half hour of cooking, remove aluminum from brisket and allow to brown while glazing with the juices every 5 minutes.

When brisket is ready to be served, slice and place on a large platter. Spoon over the vegetables and pan juice and top with pomegranate/pine nut gremolata.