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Day 321 November 18 2009 food day 48 Secret Ingredient: Pomegranate Tag Team Day 3

admin — Fri, 20 Nov 2009 22:21:19 +0000

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.

SPICED PEARS AND POMEGRANATE SALAD

Recipe Origin: allrecipes.com

Prep Time: 10 Minutes

Ready In: 10 minutes

Servings: 4

Ingredients:

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

1/4 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

2 tablespoons finely chopped almonds (optional)

4 sprigs fresh mint leaves for garnish(optional)

Directions:

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.

Spiced Pomegranate Sauce

Prep Time: 10 Minutes

Ready In: 20 minutes

Servings: 1-3/4 cups

Ingredients:

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

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

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.

Day 310 November 7 2009 food day 37 Secret Ingredient: Gelatin/Jello Tag Team Day 2

admin — Mon, 09 Nov 2009 16:57:03 +0000

Day 2 of this project with my friend Kelly (flickr)

Allison’s Cheesecake

Kelly’s (flickr ) rasberry Jell-O soaked pears with cool whip

IT’S A SNAP CHEESECAKE

Recipe Origin: Kraft.com

Prep Time: 20 Minutes

Ready In: 4 hr 5 min

Servings: 8

Ingredients:

1 env. KNOX Unflavored Gelatine

1/2 cup sugar

1 cup boiling water

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 tsp. vanilla

1 HONEY MAID Graham Pie Crust (6 oz.)

Directions:

1.	MIX gelatine and sugar in small bowl. Add boiling water; stir 5 minutes or until gelatine is completely dissolved.
2.	BEAT cream cheese and vanilla in large bowl with electric mixer on medium speed until creamy. Gradually add gelatine mixture, beating until well blended after each addition. Refrigerate 45 minutes or until thickened, stirring every 15 minutes. Pour into pie crust.
3.	REFRIGERATE 3 hours or until firm.

BLUSHING PEARS

Recipe Origin: Kraft.com

Prep Time: 5 Minutes

Ready In: 35 minutes

Servings: 4

Ingredients:

2 pkg. (3 oz. each) JELL-O Raspberry Flavor Gelatin

1 qt. (4 cups) water

4 pears (1-1/4 lb.), peeled

1/2 cup thawed COOL WHIP Whipped Topping

Directions:

1.	MIX gelatin mixes and water in Dutch oven or small stockpot. Bring to boil on medium-high heat; cook 2 min. until gelatin is completely dissolved, stirring frequently.
2.	ADD pears; partially cover pan with lid. Reduce heat to medium-low; simmer 20 min. or just until pears are tender, stirring every 10 min. Remove pears from liquid; reserve liquid for another use (see Tip) or discard.
3.	TOP pears with whipped topping just before serving.

Day 307 November 3 2009 food day 34 Secret Ingredient: Apple Cider Tag Team Day 1

admin — Wed, 04 Nov 2009 14:38:26 +0000

This is the 1st day of this project with my friend Kelly (flickr) I think it turned out ok, actually I think it’s very interesting. I didn’t intend to take the easy way out, I was making a recipe called Apple Cider Salad. But I had an issue with the gelatin solidifying. I checked it this morning and it finally had, unfortunately it was too late since the photo had to be taken by midnight last night. I will try and make this recipe today and take a picture of it anyway, maybe for my photo today.

I am very jealous of Kelly’s photo here, I thought about making doughnuts to begin with but with getting home so late I didn’t think I’d have time, little did I know that probably would have been more successful!

Allison’s

Apple Cider

Kelly’s (flickr ) Apple Cider Doughnuts!

Keep an eye out for the next secret ingredient!! (if you have ideas let me know!!!)