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Publication: I'm Not Martha

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         I'M NOT MARTHA - Tuesday, November 20, 2007

Help yourself to some great self-help videos on: evtv1.com

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...


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.


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 

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.


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.


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 

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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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 

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 


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 

Happy Thanksgiving!!  I am thankful every day for all of 
you in my life.


Questions...Comments...? email Lizzy


To see more issues like this visit: Not Martha Archives
Help yourself to some great self-help videos on: evtv1.com

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