Publication: I'm Not Martha
Pomegranates. | |
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I'M NOT MARTHA - Tuesday, November 20, 2007
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Help yourself to some great self-help videos on: evtv1.com
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Hi! I'm Lizzy!! and I'm not Martha!!!
I am soooo happy. It's almost Thanksgiving! My very most
favorite holiday!!! I love the Fall colors on my Thanks-
giving table. Flowers mixed with gourds and squashes and
garden berry-bearing foliage make my home look welcoming...
and my table special. And I dress the serving plates with
pomegranate seeds. Everyone gasps a bit..."Oh my! they're
so hard to get out. I never can figure out how to do it."
Well I am here to help you dazzle your family and guests.
Nothing is prettier on a plate than the bright deep red of
pomegranate seeds.
P.S. If you're interested we now have a forum. You can post
comments on this and recent issues at... Not Martha forum
let's start from the beginning...
BUYING A POMEGRANATE
The fruit is nearly round with a crown at the base.
Pomegranates have a tough, leathery skin with membranous
walls and spongy tissue holding fleshy, juicy pulp. The
seeds embody more than half of the fruit's weight.
Fresh pomegranates are available September through January,
though much of the year-round crop is kept in storage.
Choose heavy pomegranates as they will have more seeds and
juice. Pomegranates should be ripe when picked and delivered
to the grocery store.
STORING A POMEGRANATE
The pomegranate has a long storage life, and actually
improves while in storage. They tend to become more juicy
and flavorful and can be kept in storage for up to seven
months.
Keep in a cool place until use.
Pomegranate seeds can be removed from the fruit and placed
on trays and frozen. Once frozen, place in a freezer-safe
container and freeze for up to six months.
ARE THEY GOOD FOR YOU???
Pomegranates have a high concentration of antioxidants.
They also provide a good amount of potassium, are high in
fiber and contain vitamin C and niacin.
HOW TO DE-SEED A POMEGRANATE
Cut the crown end of the pomegranate and discard. The crown
can be recognized by small crown-like top.
Score the rind of the pomegranate in several places, but be
sure not to cut all the way through.
Soak the pomegranate in cold water, upside down for 5-10
minutes.
Break apart the rind of the pomegranate and remove seeds
from membrane. The seeds will sink to the bottom of the bowl.
With a sieve, remove rind and membranes from bowl.
Drain seeds with a collander. Pat dry with cloth or paper
towel. Eat immediately or store in an airtight container in
the refrigerator for up to two days.
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PROSCIUTTO WITH PERSIMMON, POMEGRANATE & ARUGULA
Bon Appetit | December 2006
Makes 8 servings.
Clark Frasier and Mark Gaier
Arrows Restaurant
16 thin slices prosciutto (about 8 ounces)
1/2 cup fresh pomegranate seeds
1 large Fuyu persimmon, peeled, pitted, cut into 1/4-inch-
thick slices
4 ounces baby arugula
1/2 cup pistachios, toasted
Extra-virgin olive oil
Pomegranate vinegar*
*Available at some supermarkets and at specialty foods
stores.
Arrange 2 prosciutto slices on each plate. Sprinkle
pomegranate seeds over. Arrange persimmon next to
prosciutto. Mound arugula atop prosciutto. Scatter
pistachios over. Sprinkle with pepper; drizzle with oil and
vinegar.
POMEGRANATE GRAVY
1/2 cup sugar
1/2 cup plus
1 tablespoon fresh pomegranate juice (see cooks' note, below)
Pan juices (and roasting pan) from turkey
About 3 cups hot turkey giblet stock
1 cup water
6 1/2 tablespoons all-purpose flour
Make gravy while turkey stands:
Cook sugar in a dry 1-quart heavy saucepan over moderate
heat, undisturbed, until it begins to melt. Continue to
cook, stirring occasionally with a fork, until sugar is
melted into a deep golden caramel. Add 1/2 cup pomegranate
juice (use caution; mixture will bubble and steam
vigorously) and simmer over low heat, stirring occasionally,
until caramel is dissolved. Remove syrup from heat.
Pour pan juices through a fine-mesh sieve into a 1-quart
glass measure or bowl, then skim off fat and reserve 1/4
cup of it. Add enough turkey stock to pan juices to total
3 1/2 cups liquid.
Straddle roasting pan across 2 burners, then add water and
deglaze pan by boiling over high heat, stirring and scraping
up brown bits, 1 minute. Pour through fine-mesh sieve into
glass measure with stock.
Whisk together reserved fat and flour in a 3-quart heavy
saucepan and cook roux over moderately low heat, whisking,
until pale golden, 7 to 10 minutes. Add hot stock mixture
in a stream, whisking constantly to prevent lumps. Bring to
a boil, whisking, and add pomegranate syrup, then reduce
heat and simmer, whisking occasionally, until thickened,
about 5 minutes. Stir in any turkey juices accumulated on
platter and simmer gravy 1 minute. Season with salt and
pepper and stir in remaining tablespoon pomegranate juice.
Remove string and skewer from turkey and discard onion and
thyme from cavity. Serve turkey with gravy on the side.
• Cut 2 to 3 pomegranates in half crosswise, then juice with
a manual or electric juicer; alternatively, remove seeds
from pomegranate and pulse seeds in a food processor until
juicy, then transfer seeds to a sieve and let drain,
pressing on and discarding solids.
• Pomegranate syrup can be made 1 day ahead and kept,
covered, at room temperature.
So now you're set for the best and most beautiful table in
town.
Happy Thanksgiving!! I am thankful every day for all of
you in my life.
Lizzy
Questions...Comments...? email Lizzy
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END OF I'M NOT MARTHA - http://www.gophercentral.com
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