Combine pomegranate and lemon juices with balsamic vinegar and honey and stir to combine.
Slice onion in half then in thin slices.
Grind salt and pepper to taste
Toss all together.
Cover and refrigerate at least an half hour stirring every ten to fifteen minutes.
Add pomegranate arils before serving.
Place ice in a 3-litre (12 cup) pitcher or punch bowl. Add lemon soda, orange soda, juice and frozen pomegranate arils; stir to combine.
Add orange slices and mint.
Preheat oven to 350 degrees F.
Sift all-purpose flour, baking soda and salt. Set aside.
In a large bowl, whisk egg, brown sugar and canola oil together until smooth. Stir in dry ingredients, then add mashed bananas and Unsweetened Vanilla Almond Breeze. Mix until batter comes together. Fold in chopped white chocolate and pomegranate arils.
Line a muffin tin with cupcake liners, then fill about 2/3 full. Bake for 18 to 20 minutes, or until light golden brown and toothpick inserted in muffins comes out clean. Let cool.
Cut pomegranate into segments and remove arils. Set arils aside.
Bring heavy cream to a boil. Pour hot cream over dark chocolate, whisking consistently until chocolate is melted evenly. Stir in instant espresso and pomegranate arils.
Pour ganache into a bowl and allow to set in the freezer or fridge for at least an hour.
Bring to room temperature. With a small scoop, scoop out the chocolate and smooth it into a round ball between your palms. Roll in unsweetened cocoa powder or decorate any other way you'd like.
Combine fruits in a large bowl.
In a small bowl, mix together the orange and lime juices and oil. Drizzle over the fruits and toss gently to mix well.
Allow to sit for 2 hours. Just before serving, add the pomegranate arils and toss well. Garnish with the cilantro.
Zest 2 blood oranges and juice 1 blood orange. Combine zest, juice, rice vinegar, oil, honey, jalapeno, and mustard in a blender. Blend dressing until smooth and season with salt and black pepper. Set aside.
Peel and remove pith from remaining 2 blood oranges and slice horizontally.
Divide spinach evenly among 4 salad plates. Divide sliced blood orange evenly over spinach. Top salad with pomegranate arils, pecans, bacon, and feta cheese. Drizzle each salad evenly with vinaigrette and serve immediately.
br>2. Score 1 fresh pomegranate and place in a bowl
requently.
Stir in the pomegranate juice, wine, water, cornstarch, seasonings
f water then roll out arils (juice sacs) with your thumbs
Preheat oven to 375 deress Season game hens with salt,pepper and thyme cook on rack for 1 hr.
or until done.
Brush pomegranate glaze on hens.
Roast another 5 mins.
Sprinkle with fresh pomegranat arils.
Serve wigth remaining glaze as a sauce.
Pomegranate Glaze To juice pomegranate slice in half crosswise and use a citrus juicer.
In stainless stell sauce pan simmer juice with a pinch of salt until reduced to a syrupy glaze about 10 Mins.
Top with currants and pomegranate arils, then drizzle with pomegranate molasses, sprinkle with
In your serving bowl, whisk together the lemon juice, olive oil, honey, and vinegar. Toss in your shaved sprouts and arils and toss to coat in the dressing.
Mix in salt, pepper, and crushed red pepper to taste. Sprinkle the cheese on top and serve.
Sprinkle with mint, cashews, and pomegranate arils.
Toast nuts in 350F oven, about 5 to 10 minutes.
For salad, in large bowl, combine oranges, dates, almonds, pomegranate seeds, onion, mint and cilantro and toss well.
For citrus vinaigrette, in bowl, combine orange and lemon zest and juice, vinegar and salt.
Whisk in oil until emulsified. (Makes about 1-1/2 cups.).
To serve, drizzle salad with Citrus Vinaigrette to taste. (Refrigerate remainder for another use.) Toss.
Whisk together the dressing.
Arrange the heirloom tomatoes on a serving platter.
Drizzle the tomatoes with the olive oil-pomegranate molasses dressing.
Sprinkle lightly with salt and black pepper.
Garnish the tomatoes slices with the fresh Greek oregano leaves.
hill: 4 hours.
Prepare Pomegranate Sauce.
Preheat oven to
o mixture with the pomegranate juice concentrate or pomegranate molasses. Beat on
nderneath, then pour over the pomegranate juice. Cover the lamb with
br>Add in 2 cups pomegranate juice, cinnamon stick, and enough
5 mniutes.
stir in pomegranate seeds and pour into pie