Seafood

The Power of Pom

Pomegranate juice-Duo Dishes

We were late to the disco with this one, but better late than never.  We recently discovered the grandeur that is pomegranate juice.  Mind you, we’ve had our share of pomtinis and pomagaritas, but there’s more to this sweet, tart liquid than mixing it into a cocktail.  Well, we fully support mixing it into a cocktail, so maybe we should further explain.  What we mean is that the pomegranate is totally and truly delicious, and so is its juice.  We received a lovely box of samples from Molly at Pom Wonderful, and in an overzealous act of experimentation, we took to the kitchen to see what we could do with it.  What started as “Let’s make pom glazed salmon” turned into a full course meal with a cold drink to top it off.  Sometimes we get so excited about the possibilities that we end up testing them all.  That being said, an afternoon of phe-pom-enon was born!  Oh, and did we mention we made a lightbox too?  Truly pom-tastic.

It should be noted that the idea to make our own lightboxes came about well before we even knew we’d be making so many pom infused dishes.  Because we don’t have an SLR or any sort of fancy camera, we really wanted to find a way to take better photos for cheap.  Less than $25 actually.  And low and behold, we did it!  If you want to invest an hour of time to upgrade your work, peep this site.  There are many sites out there that will run you through the process, but that’s the one we used.  You really don’t understand just how excited we are about this!  We feel like Jessie Spano on caffeine pills!  We’ll be testing the lightboxes to see how our skills improve.  From these pics alone, we can tell a change is comin’.  But bear with us as we’re still newbies.  Now back to the pom…

These dishes really knocked our striped socks off.  First off, the cocktail.  We’ve seen granitas all over the net, and we’ve wanted to give it a try for a while.  This was so good, we shared it with no one.  We finished off everything ourselves in two days.  Talk about the summer slushie!  The galette was literally a last minute creation.  We made one last month, and we had leftover dough in the freezer.  We pulled out the dough and got to work stuffing it with sweet apples and tangy pom juice.  It was just enough for two people to share.  As for the salmon, well it was supposed to be a very simple dish, but we got a bit out of hand…in the best way.  The final dish was literally a mouth explosion of flavors and textures–sweet oranges, tangy pomegranate, tender salmon, buttery avocados, crunchy fennel, zesty cumin seeds!  This was undoubtedly one of the best meals we’ve had in a long time, and we feel the need to share it with everyone.  That’s why we also sent this over to Mara at I Made Dinner for her Guests for Dinner series.

Pom Kiwi Granita-Duo Dishes

Pomegranate Kiwi Granita Cocktails – Serves 8
4 cups pomegranate juice
1 cup vodka
4 kiwis, chopped
Zest of 2 lemons
1/2 cup sugar

1.  Combine all of the ingredients in a large bowl.   Pour half into a large blender and blend smooth.

2.  Pour the blended mixture into a jelly roll baking pan and slide into the freezer.

3.  Pour the remaining liquid into the blender and, when smooth, transfer it to the jelly roll pan.

4.  Freeze for an hour, then scrape semi-frozen liquid with a fork to break up the crystals.  Continue to freeze for another 1 1/2 -2 hours, scraping the crystals every 30 minutes or so.

5.  Serve crystallized granitas in the vessel of your choice.  If there are leftovers, place in a air-tight container and keep in the freezer.

Salmon with Orange Avo Salsa & Polenta-Duo Dishes

Grilled Salmon with Orange Avocado Salsa, Fennel Polenta and Pomegranate Glaze – Serves 6

Salmon
2 pounds salmon, cut into fillets
Kosher salt
Black pepper
Olive oil

Salsa
1 large avocado, chopped
1 medium red onion, chopped
1 large navel orange, chopped
2 vine tomatoes, deseeded and chopped
1 persian cucumber, chopped
Juice and zest of 2 limes
4 cloves garlic, minced
1 serrano pepper, minced
2 teaspoons agave nectar
1 teaspoon kosher salt
1/3 cup fresh cilantro, chopped
3/4 teaspoon cumin seeds

Polenta
1 cup ground yellow corn meal
2 cups fennel bulb, chopped
4 ounces queso fresco, crumbled
1/3 cup fresh cilantro, chopped
2 tablespoons kosher salt

Glaze
1 cup pomegrante juice
2/3 cup port wine
Juice of 1 large navel orange

1.  Mix all of the ingredients for the salsa in a medium bowl. Place in the fridge to meld.

2.  Prepare the polenta according to the package directions.  Just after stirring the cornmeal to the water, drop in the fennel, queso fresco and salt.  Cook according to the package directions.  Stir in the cilantro just before serving.

3.  As polenta cooks, mix all of the ingredients for the glaze in a shallow sauce pan.  Heat over a medium low flame until it thickens slightly, approximately 10-15 minutes. Stir occasionally.

4.  As the polenta and glaze finish up, season the salmon on both sides with salt and pepper.

5.  Drizzle a bit of olive oil into a grill pan.  When hot, add salmon.  Cook on both sides to desired taste, approximately 4-6 minutes per side.

6.  Serve fish over hot polenta.  Top with a bit of salsa and drizzle with glaze.

Apple and Pomegranate Galette-Duo Dishes

Apple and Pomegranate Galette – Serves 2
Sweet pastry dough (We had about 1/3 of the dough left over from the last galette.)
3 apples, sliced
1 tablespoon unsalted butter
2 tablespoons crystallized ginger, minced
1 teaspoon vanilla
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon kosher salt
5 ounces pomegranate juice
1/4 cup brown sugar, plus extra for sprinkling
1 tablespoon milk

1.  Place butter in a pan over medium heat.  Once melted, add pomegranate juice, vanilla and apples.

2.  Add ginger, cloves, cinnamon, nutmeg, salt and sugar and stir to incorporate.  Cook apples down until they soften and darken in color, approximately 5-7 minutes.

3.  Remove from pan and allow to cool in a separate container.

4.  Once filling has cooled, roll out dough about 1/4” thick and 6” in diameter.  Trim excess if desired.

5.  Add apple filling and pull up edges of dough to form a square or rectangular shape.

6.  Brush with milk and sprinkle with a bit of brown sugar.

7.  Bake in a preheated oven at 375 degrees for 25-35 minutes or until golden brown.

Click HERE for printable recipes.

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57 thoughts on “The Power of Pom

  1. Nunca comi isto Apple and Pomegranate Galette e nem Grilled Salmon with Orange Avocado Salsa, Fennel Polenta and Pomegranate Glaze mas deve ser muito bom …….

  2. Oh my! I was contacted by the POM people but didn’t get a case of POM sent to me because they wouldn’t send it outside the States 😦 So I will just have to enjoy the descriptions of your POM dishes instead!

  3. AMIR!! Will you please come cook for me?! I’ll pay for your housing. 🙂 Chrystal – you are doing a great job!!!!

  4. Pom-tastic. I want to try all the recipes. I shall start with the salmon and move on through to dessert. I must stop drinking it and cook with it! Grand photos.

  5. The salmon dish and the apple-pom galette look incredible. Such great recipes.

    The granitas are gorgeous, a perfect treat for this time of year. You guys inspire me!

  6. Wow, this is very nice…POM everywhere…very amazing. Love them all. The pictures look so yummie, don’t even know where to start.

  7. Once again, the Duo Dishes has dazzled. 🙂 I’ve been drinking POM for the health benefits – antioxidants but now that I see your granita cocktails I don’t know how I’ll be able to drink it plain again. The salmon and Galette look equally amazing. Nice crust.

  8. I love the granita idea! I ended up burning the remaining three jars of POM I had into pomegranate molasses that I have been jacking around with as a chicken glaze.

    I love the light tent too!!

  9. Wow!! You went to town!! Everything looks lovely and so delicious! I love POM! You did awesome work with it. Your pictures look gorgeous!

  10. Fantastic visual and delicious feast with all this food on my screen!

    I don’t know where to start the salmon is incredible with the avocado salsa and the pom cocktails the perfect ending or starting to a lovely evening 🙂

    Cheers!

    Gera

  11. I know what I’m going to do with the rest of my pom juice — hello pomegranate glazed salmon, you are welcome to my mouth!

  12. Looks so good, all of it! I’ve never tried to combine pomegranate with salmon before – good to know it works. I’m actually slightly obsessed by pomegranate, but the Spouse has started to rebel. I have to live vicariously through your post!

  13. Wow, you guys really outdid yourselves!!!

    I love the granita, I’ve told myself every summer to make one, yet I never do!

    Thanks for posting and I’m going to check out that light box for sure, I would love to take better pics too!

  14. I’ve been hearing a lot about Pom lately! I definitely want to try those cocktails 🙂 the salmon looks truly amazing!

  15. Eeek! We did much of the same with our POM samples (that is, we got all excited and made scads of things)… still trying to figure out which ones make the cut!!

    What a pom-tastic meal. Who can argue with granita cocktails?

  16. Heh, you aren’t as late as me. I’m doing my post about it this weekend (maybe next week). Your stuff looks great though!

  17. OMG, I want that POM granita cocktail right now! What a great idea, Duo! I’ll bet it was spectacular. Congrats on making your own lightbox too – very enterprising! I need to get on that myself.

  18. Oh my gosh – this post is chock-full of great information. You really outdid yourselves! Those look like some fabulous recipes, especially the salmon. I love pomegranates and pomegranate juice. And thanks so much for the lightbox information!

  19. Wow you were really busting some serious butt in the kitchen! I need to create a light box. I have a psuedo-light box, but need to take that next step. These look yummy!

  20. That salmon dish over fennel polenta looks absolutely scrumptious. Well done!

    I’ve just gotten to know the POM myself lately and enjoy it most in Muhammara, which is a Middle Eastern walnut, pomegranate juice, roasted pepper awesome spread. I think I just made myself hungry, so I gotta go make some right now!

  21. Laughing at your comment still.. knocked our striped socks off:)

    As usual, everything looks fantastic, have to admit though the granitas are my absolute favorite in this post!

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