Day 321 November 18 2009 food day 48 Secret Ingredient: Pomegranate Tag Team Day 3
Posted by admin on 20th November 2009
Day 3 of this project with my friend Kelly (flickr)
Allison’s Spiced Pears and Pomegranate Salad
Kelly’s (flickr ) spiced pomegranate sauce over a pan cooked pork chop and served it with boiled green beans and almonds with a pomegranate garnish.
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Recipe Origin: allrecipes.com
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Ingredients:
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3 pears – peeled, cored and cut into wedges
1 pomegranate, skin and light-colored
membrane removed
1 tablespoon fresh lemon juice
2 tablespoons light brown sugar
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1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 tablespoons finely chopped almonds (optional)
4 sprigs fresh mint leaves for garnish(optional)
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Directions:
| 1. | Place the sliced pears and pomegranate seeds into a bowl. Toss with lemon juice to coat. Combine the brown sugar, nutmeg, and cinnamon in a small cup or bowl, then mix into the fruit. Cover and refrigerate for at least 1 hour before serving to blend the flavors. Serve in individual dishes, and garnish with a sprinkling of chopped almonds and a sprig of mint. |
Kelly’s spiced pomegranate sauce to go over a pan cooked pork chop and served it with boiled green beans and almonds with a pomegranate garnish.
Pan Cooked Porkchop Recipe
Sprinkle salt and pepper on both sides of two bone in pork chops. Put a half inch of oil in a large frying pan and let it warm up on high heat. Put the pork chops in the pan once the oil is warm and cook for a few minutes on each side, until the meat is cooked through. Once done, remove from the pan and place on a plate to rest.
The green beans were just boiled in water with a little salt and butter and topped with almonds and pom kernels once they were in the bowl.
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Ingredients:
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1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon coriander
1/4 teaspoon ground ginger
1/8 teaspoon cayenne
1/2 teaspoon salt
Freshly ground black pepper
2 tablespoons butter
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2 cloves garlic, chopped
1/8 cup green onion, chopped
1-3/4 cups pomegranate juice
1/4 cup orange juice
1/4 cup honey
Zest and juice of 1 lemon
4 teaspoons cornstarch
3 tablespoons water
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Directions:
| 1. | Combine the first seven ingredients (allspice, cinnamon, coriander, ginger, cayenne, salt, black pepper) in a small bowl. |
| 2. | Melt the butter in a small saucepan over medium heat. Add the garlic and green onion and sauté for about 2 minutes, until soft and fragrant. Add the spices and mix well. |
| 3. | Add the juices, honey, and zest. Simmer lightly for about 10 minutes, stirring occasionally. |
| 4. | Combine the cornstarch and water in a small bowl. |
| 5. | Increase the heat to medium-high and bring it to a boil. Add the cornstarch-water mixture and stir until thickened. Remove from the heat let cool slightly. Strain into a serving dish or decorator bottle. |
11Nov
