Comments on: Pomegranate Pumpkin Pie http://www.sweetnapa.com/2007/10/08/pomegranate-pumpkin-pie.html In LA, but Still Exploring Desserts Thu, 08 Jan 2009 22:46:16 +0000 http://wordpress.org/?v=2.6 By: Nina http://www.sweetnapa.com/2007/10/08/pomegranate-pumpkin-pie.html#comment-20133 Nina Tue, 30 Oct 2007 07:24:51 +0000 http://www.sweetnapa.com/2007/10/08/pomegranate-pumpkin-pie.html#comment-20133 Mmm... sounds like the perfect time of the year for a dinner party to me. :) Mmm… sounds like the perfect time of the year for a dinner party to me. :)

]]> By: J. P. http://www.sweetnapa.com/2007/10/08/pomegranate-pumpkin-pie.html#comment-20097 J. P. Sun, 28 Oct 2007 05:02:49 +0000 http://www.sweetnapa.com/2007/10/08/pomegranate-pumpkin-pie.html#comment-20097 The underwater trick works wonders with pomegranate...I use it all the time...no mess and the arils seperate quite nicely. My favorite use for them is a relish on pork tenderloin with finely chopped onion, honey, and cilantro. Yum. The underwater trick works wonders with pomegranate…I use it all the time…no mess and the arils seperate quite nicely. My favorite use for them is a relish on pork tenderloin with finely chopped onion, honey, and cilantro. Yum.

]]> By: gwen http://www.sweetnapa.com/2007/10/08/pomegranate-pumpkin-pie.html#comment-19937 gwen Mon, 15 Oct 2007 03:19:33 +0000 http://www.sweetnapa.com/2007/10/08/pomegranate-pumpkin-pie.html#comment-19937 Try using pomegranate molasses instead of fresh juice (or the juice can be reduced, but a bottle of pomegranate molasses is so incredibly useful once it's poised at the ready in your cabinet!). You may want to omit the sugar, though, if you choose to try this. Try using pomegranate molasses instead of fresh juice (or the juice can be reduced, but a bottle of pomegranate molasses is so incredibly useful once it’s poised at the ready in your cabinet!). You may want to omit the sugar, though, if you choose to try this.

]]> By: fattypr http://www.sweetnapa.com/2007/10/08/pomegranate-pumpkin-pie.html#comment-19925 fattypr Sat, 13 Oct 2007 23:08:42 +0000 http://www.sweetnapa.com/2007/10/08/pomegranate-pumpkin-pie.html#comment-19925 AND, i forgot to tell you, but despite my years of resistance, I like, and even now sometimes crave, fesenjun. we have the iranian buffet here in Bmore to thank for that. AND, i forgot to tell you, but despite my years of resistance, I like, and even now sometimes crave, fesenjun. we have the iranian buffet here in Bmore to thank for that.

]]> By: fattypr http://www.sweetnapa.com/2007/10/08/pomegranate-pumpkin-pie.html#comment-19924 fattypr Sat, 13 Oct 2007 23:05:57 +0000 http://www.sweetnapa.com/2007/10/08/pomegranate-pumpkin-pie.html#comment-19924 FYI- there is another way to get pomegranat juice without risking seed contamination. When we were growing up my father would just squeeze the fruit and poke a hole in it and hand it to us, and we sucked out the juice to our hearts' content and it tasted excellent, despite whatever marring may have occred from the membranes. I recommend you try it, at least just to see what it tastes like, if not for getting juice to bake with. FYI- there is another way to get pomegranat juice without risking seed contamination. When we were growing up my father would just squeeze the fruit and poke a hole in it and hand it to us, and we sucked out the juice to our hearts’ content and it tasted excellent, despite whatever marring may have occred from the membranes. I recommend you try it, at least just to see what it tastes like, if not for getting juice to bake with.

]]> By: Brian http://www.sweetnapa.com/2007/10/08/pomegranate-pumpkin-pie.html#comment-19875 Brian Tue, 09 Oct 2007 20:14:31 +0000 http://www.sweetnapa.com/2007/10/08/pomegranate-pumpkin-pie.html#comment-19875 See, like figs, I feel like the seedy crunch is an essential part of a pomegranate (or maybe I just have been eating them wrong this whole time and you're supposed to spit those out, I actually don't know) and, like figs, you only get that with the fresh, whole fruit, so I'm trying to come up with a way to feature that. Maybe I'll juice half the arils and use the juice in a panna cotta, and spread the rest of the arils on the bottom of each custard cup so they come out smoothed across the top. Now that I think of it, that's essentially a jello w/ the arils suspended in it. And I've been making so much custard and whatnot, I know panna cotta's not quite a custard, but very much the same experience. Well, if whatever I make turns out well I'll put it up. Maybe even if it doesn't, as long as it's a spectacular disaster. :) See, like figs, I feel like the seedy crunch is an essential part of a pomegranate (or maybe I just have been eating them wrong this whole time and you’re supposed to spit those out, I actually don’t know) and, like figs, you only get that with the fresh, whole fruit, so I’m trying to come up with a way to feature that.

Maybe I’ll juice half the arils and use the juice in a panna cotta, and spread the rest of the arils on the bottom of each custard cup so they come out smoothed across the top.

Now that I think of it, that’s essentially a jello w/ the arils suspended in it. And I’ve been making so much custard and whatnot, I know panna cotta’s not quite a custard, but very much the same experience.

Well, if whatever I make turns out well I’ll put it up. Maybe even if it doesn’t, as long as it’s a spectacular disaster. :)

]]> By: Nina http://www.sweetnapa.com/2007/10/08/pomegranate-pumpkin-pie.html#comment-19874 Nina Tue, 09 Oct 2007 17:45:36 +0000 http://www.sweetnapa.com/2007/10/08/pomegranate-pumpkin-pie.html#comment-19874 Seriously, it's challenging to put a fresh pomegranate to its best use! They can be juiced, for a sorbet, granita, soup, syrup, gelatin, poaching liquid, etc, but then I feel like POM suits those things just fine. Otherwise, the arils only seem best used to scatter around a dessert as garnish. The only recipe that I've seen that prominently features them is a jello w/ the arils suspended it.... and that doesn't sound too exciting to me. I do a have a pomegranate rum infusing from earlier pomegranates that is delicious so far, but again, it doesn't feel like a great use for a prime pomegranate. I used the recipe from Gunther Anderson's site. I'm thinking about doing a caramelized walnut tart sprinkled with pomegranates. Or maybe a pear tart w/ a walnut anglaise garnished all around with pomegranate arils. If not, I guess the old-fashioned way still works, too.... eating them aril by aril from a bowl. Seriously, it’s challenging to put a fresh pomegranate to its best use! They can be juiced, for a sorbet, granita, soup, syrup, gelatin, poaching liquid, etc, but then I feel like POM suits those things just fine. Otherwise, the arils only seem best used to scatter around a dessert as garnish. The only recipe that I’ve seen that prominently features them is a jello w/ the arils suspended it…. and that doesn’t sound too exciting to me. I do a have a pomegranate rum infusing from earlier pomegranates that is delicious so far, but again, it doesn’t feel like a great use for a prime pomegranate. I used the recipe from Gunther Anderson’s site.

I’m thinking about doing a caramelized walnut tart sprinkled with pomegranates. Or maybe a pear tart w/ a walnut anglaise garnished all around with pomegranate arils.

If not, I guess the old-fashioned way still works, too…. eating them aril by aril from a bowl.

]]> By: Brian http://www.sweetnapa.com/2007/10/08/pomegranate-pumpkin-pie.html#comment-19873 Brian Tue, 09 Oct 2007 17:08:24 +0000 http://www.sweetnapa.com/2007/10/08/pomegranate-pumpkin-pie.html#comment-19873 Ooh! I just got a lovely big pomegranate in my first CSA basket, and have been mulling over the same thing -- what to do with it. I want to come up with a relatively sure thing because a big, beautiful, organic & local pomegranate is a rare thing in Austin... but I don't have too long to think! I'll be curious to see how your pomegranate-walnut dish comes out. Ooh! I just got a lovely big pomegranate in my first CSA basket, and have been mulling over the same thing — what to do with it. I want to come up with a relatively sure thing because a big, beautiful, organic & local pomegranate is a rare thing in Austin… but I don’t have too long to think! I’ll be curious to see how your pomegranate-walnut dish comes out.

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