Here is the menu. . .
and a preview of the spread.
Here are the recipes from my P♥M Wonderful party. Eventually all recipes will be posted but here is a start. Enjoy!!
P♥M Wonderful Pomegranate Syrup
This delicious syrup was a vital part of my P♥M Wonderful party. In fact, it was in the welcome drink for the guests. It could not be easier to make.
Ingredients
1 1/4 sugar
Preparation
Combine sugar and pomegranate juice in heavy bottomed sauce pan and mix. Bring to a boil and reduce to simmer for at least 30 minutes until the mixture has reduced by half to a syrupy consistency.
Store in the refrigerator for several weeks.
Pompagne
These delicious party starters could not be easier. All you need is:
Pomegranate Syrup
Pomegranate Seeds
Your Favorite Sparking Wine or Champagne
Drop a few pomegranate arils and pour in syrup to taste.
A drier vs. a sweeter sparkler would work best here since the syrup is adding the sweetness. My favorite reasonably priced sparkling wine is from Roederer Estate in Northern California and this was the only sparkling wine served and at my P♥M Wonderful party. It is actually made by the french champagne house Louis Roederer and contains 60 % chardonnay and 40% Pinot Noir, which I think is why I love it so much and I can usually find it for about $20.00 a bottle so the price is right.
It was the perfect pairing to the pomegranate syrup and fresh pomegranate arils.
Before and After
Pomegranate Cherry Chutney
Ingredients
8 ounces dried cherries
1 Tbsp. olive oil
2 medium shallots diced
1 Tbsp. fresh ginger - grated
2 garlic cloves - minced
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 tsp fresh grated nutmeg
3 tbsp sugar
1 thyme sprig
1 cup pomegranate seeds
pinch of salt
Preparation
Submerge cherries in water for about ten minutes to reconstitute.
Heat oil over medium heat and saute shallots until tender but not caramelized, about five minutes. Add garlic and ginger and cook to release fragrance, about one minute. Stir in cinnamon, allspice and nutmeg. Drain cherries and add to mix. Pour in pomegranate juice and add sugar.
Increase heat to medium-high and bring mixture to a boil. Reduce heat and simmer for about thirty minutes being careful to monitor the heat and stirring occasionally so the bottom does not scorch.
Remove from heat. Stir in pomegranate seeds and salt. Refrigerate until ready to serve.
Serve with flavorful cheese such as a creamy blue or goat cheese.
Enjoy!!
Pomegranate Eggplant Relish
recipe inspired by a recipe from www.pomegranates.org
Ingredients
1/3 cup olive oil
1 medium eggplant, unpeeled and cut into 1/4 to 1/2 pieces
1 onion diced
3 cloves garlic minced
2/3 cup tomatoe juice
1/3 cup pomegranate juice
1/3 pomegranate syrup
salt and pepper to taste
1/4 cup chopped fresh mint
1/2-3/4 cup pomegranate seeds
Preparation
Put eggplant in colander, sprinkle with salt and set in sink for ten minutes. Meanwhile, heat oil over high heat until shimmering. Add onion and sprinkle with a little salt. Reduce heat to medium and cook until soft and translucent. Add eggplant and cook until soft, 7-8 minutes. Add garlic and cook for 1 minute. Add tomato juice, pomegranate syrup and pomegranate juice. Bring to a boil, reduce heat and simmer for 5-10 minutes. Remove from heat. Season to taste with salt and pepper. Stir in mint and pomegranate seeds. Serve hot or cold as an appetizing spread or as a great topping to chicken, fish, or pork.
I wish I had sprinkled fresh mint on before serving. The colorful mint became subdued after refrigerating.
Pomeritas
I can't take credit for this deliciously unique pomegranate margaritas - it is all my friend Julie and I am guessing on the rations as she makes them to taste so this is my best guess.
Ingredients
4 cups P♥M Wonderful pomegranate juice
2 cups good quality tequila
1/4 cup key lime juice
1/4 cup amaretto
fresh limes and pomegranate arils for garnish
Preparation
Mix together all ingredients in pitcher and fill with ice. Pour into glass and garnish with fresh lime and pomegranate seeds.
Mini Tostadas with Spicy Shrimp and Pomegranate Mango Salsa
Everybody loves the complex flavors of tacos but they can be messy and hard to serve at a stand-up cocktail party. This was my solution at a recent party, make them bite sized. These were gone the second I set them on the table. Everybody loves the complex flavors of tacos but they can be messy and hard to serve at a stand-up cocktail party so I decided to make these bite sized. These were gone the second I set them on the table.
Ingredients
For Mini-Tostadas
4 Corn Tortillas
4 Flour Tortillas
1 teaspoon cumin
1 teaspoon kosher salt
Peanut OIl for Frying
For Shrimp
1 pound medium shrimp (31-35 per pound count)
1/4 cup good quality olive oil
1/4 cup mango pomegranate juice
2 Cloves Garlic minced
2 teaspoons cumin
1 teaspoon salt
For Salsa
1 mango cut into small pieces
seeds from 1 small pomegranate
1/4 red onion diced
2 cloves of garlic minced
1 serrano chile seeded and minced
1/2 large jalapeno chile seeded and minced
2 limes
1/4 cup chopped cilantro plus extra for garnish
Salt and Pepper to Taste
Preparation
For Tostadas
Combine salt and cumin in small bowl. Heat oil in large frypan to about 350 degrees. While pan is heating, use biscuit cutter to cut out small rounds of both flour and corn tortillas. When oil is heated fry tostadas in batches until crispy. This happens really really fast - just about 30 seconds to a minute per side. Put on paper towel lined cookie sheet and season immediately with cumin salt mixture. Repeat until all are fried. You might want to make extra - these are delicious all by themselves and are done quicker than a trip to the store.
For Shrimp
Marinate shrimp in olive oil, pomegranate mango juice, garlic, cumin, and salt for no more than 30 minutes.
For Salsa
While the shrimp is marinating prepare your salsa. Combine all ingredients and mix. Season with lime, salt, and pepper to taste.
Pulling it All Together
Quickly saute shrimp over medium heat. Be careful not to overcook these shrimp, they cook fast. About two minutes a side, 3-4 minutes total.
Place 1 shrimp on a tortilla round and top with pomegranate mango salsa and fresh cilantro.
Enjoy!!
Stay tuned for recipes for the salad, entree, and dessert course.
Pomegranate Braised Lamb with Pomegranate Port
Wine Reduction Sauce
Ingredients For Lamb
Montreal Steak Seasoning
Kosher Salt
6 Lamb Shanks (have the butcher cut them in half)
1 tablespoon olive oil
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
2 bay leaves
2 springs of rosemary
2 springs of thyme
3 cloves of garlic minced
1 1/2 cups pomegranate juice (1 for braise and 1/2 for final sauce
About 1/2 bottle Pinot Noir
4 cups low sodium chicken stock
Ingredients For Pomegranate
Port Wine Reduction Sauce
4 cups braising liquid
1 cup port
1/2 cup pomegranate juice
1 tablespoon butter
Preparing the Lamb
1. Season and Sear
Pat the lamb dry with paper towels. Season generously with Montreal Steak Seasoning and kosher salt. Put oil in large dutch oven over medium heat. When oil is heated brush evenly over surface of pan. Place 1/2 lamb in dutch oven and sear until caramelized on each side. Remove lamb from pan. Repeat with second half of lamb.
2. Sauté Vegetables
Put onion, celery, and carrots in pan and sauté until translucent (about five minutes). Tie together bay leaves, rosemary and thyme with kitchen twine. When vegetables are softened add herb bunch and garlic and cook until fragrant (about 1 minute).
3. Prepare Braising Liquid and Cook
Deglaze pan with Pomegranate juice. Add wine and chicken stock and mix. Place lamb back in Pan. Add enough water to cover top of lamb. Turn stove to high and bring braising liquid to a simmer. Place tinfoil over pot and put lid on. Place lamb in 350 degree oven for 3 ½ to 4 hours until lamb is fork tender and falling off the bone.
Special Note
Lamb can be prepared up to this point 24 hours ahead, which makes it great for planning ahead for a dinner party. If preparing ahead, let come to room temperature then sore in fridge overnight. Remove from fridge, skim fat off top of braising liquid and bring to room temperature. Reheat in oven until heated through.
If preparing immediately or after reheating.
4. Making the Sauce
Take out of oven and remove lamb from braise and into a large serving dish.
Strain liquid through a fine mesh strainer. Put four cups of liquid in saucepan and remaining liquid back over lamb. Tent the lamb with foil and place in 200 degree oven to keep warn.
To braising liquid in sauce pan add port and pomegranate juice to liquid and reduce by half. (about thirty minutes) When consistency is velvety and smooth, add butter and mix in with whisk.
Pour over lamb and garnish with fresh rosemary sprigs and fresh pomegranate seeds.
Celery Root Puree Recipe Coming Soon.
Dessert Recipes Coming Soon.
