ill: 4 hours.
Prepare Pomegranate Sauce.
Preheat oven to 350
Pomegranate Molasses:
Place all the
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
br>To prepare the sauce bring the pomegranate juice to a boil
saucepan. Whisk in sweet pomegranate juice. Bring to a boil
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
iluted tamarind paste, the diluted pomegranate paste(or use 1 c
br>For the pomegranate sauce, push 1/2 the pomegranate seeds through a
In a medium saucepan, combine the cranberries with the sugar and pomegranate juice. Bring to a simmer and cook over moderate heat, stirring occasionally, until most of the cranberries have burst, about 10 minutes.
Scrape the cranberry sauce into a bowl and let stand until cool, about 2 hours.
Fold in the pomegranate seeds and serve the sauce chilled or at room temperature.
Squeeze juice from pomegranate halves using a citrus reamer
aking dish.
Bring the pomegranate juice, water, vinegar, sugar, and
oast is baking, combine the pomegranate seeds and water in a
For Sauce: Melt butter in heavy large
br>Making the sauce -- Whisk the stock and pomegranate juice into the
or 2 minutes. Stir in pomegranate juice and half of the
an and pour in cranberry-pomegranate juice and simmer until chicken
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
Combine the walnuts and pomegranate juice in the container of
br>Add pork into the sauce mixture and cover and simmer
place on plates, drizzle with sauce.