The Season for Pomegranates brings an interesting perspective to cooking with pomegranates, one that ties in closely with cultural and religious symbolism. The pomegranate is not just a fruit here; it’s a symbol intricately tied to the Jewish festival of Rosh Hashanah and is celebrated for its supposed 613 seeds, mirroring the 613 mitzvot (commandments) of the Torah. This adds a deeper meaning to the recipes, beyond the enjoyment of seasonal fruit.
- Cultural Context: The article opens with the cultural importance of pomegranates, setting the stage for recipes that are not just delightful but also culturally significant.
- Variety in Dishes: From a cobbler to a gelée to a refreshing ice, the recipes cover a range of textures and flavors, all celebrating the pomegranate.
- Adaptability: The “Apple-Pomegranate Cobbler” and the “Persian Pomegranate Gelee” come with recommendations for both dairy and non-dairy (pareve) options, making them accessible to people observing kosher dietary laws.
- Detailed Instructions: Each recipe offers a detailed breakdown of steps, ensuring that even those not familiar with cooking with pomegranates can easily follow along.
- Festive and Seasonal: It provides readers with timely inspiration for the holiday season.
- Quality of Content: The recipes are sourced from reliable places, like Food & Wine, or from experts in the field, providing assurance of the dish’s quality and authenticity.
Unique Aspects of Each Recipe:
The blend of apple and pomegranate offers a mix of tartness and sweetness, elevated by a crumbly, buttery topping. The choice of serving it with vanilla ice cream adds a touch of indulgence.
- 2 cups pomegranate juice
- 6 peeled, halved, cored, sliced ½-inch thick apples
- 1 cup sugar
- 2 ¼ cups flour
- Kosher salt
- 2 teaspoons baking powder
- 1 stick cold unsalted butter, cut into small pieces, or ½ cup unsalted pareve margarine
- 1 cup cold heavy cream or pareve cream
- Pomegranate seeds
- Pareve vanilla ice cream
- Preheat the oven to 375°F (190°C). Place an 8 x 8-inch glass baking dish on a foil-lined rimmed baking sheet.
- In a small saucepan, bring the pomegranate juice to a boil over high heat, then reduce it to ⅓ cup (about 15 minutes). Pour the reduced juice into a bowl. Fold in the apple slices, ¾ cup sugar, ¼ cup flour, and ½ teaspoon salt. Scrape this mixture into the prepared baking dish.
- In another bowl, whisk together 2 cups flour, ¼ cup sugar, baking powder, and ½ teaspoon salt. Add the cold butter or margarine and cut it in until the mixture resembles coarse crumbs. Stir in the cold cream.
- Gather the topping mixture and scatter it over the apple filling. Brush the top with cream and sprinkle with sugar.
- Bake for 60-70 minutes or until the filling is bubbling and the topping is golden. If the crust is browning too quickly, tent it with foil.
- Let the cobbler cool for about 20 minutes. Sprinkle with pomegranate seeds and serve with pareve vanilla ice cream.
Persian Pomegranate Gelee
A relatively simple yet exotic recipe that focuses on the unadulterated flavor of pomegranate. Garnishing with pomegranate seeds adds a textural contrast to the smooth gelée.
- 6 cups pomegranate juice
- 3 envelopes unflavored gelatin
- Pomegranate seeds
- Put 1 cup of pomegranate juice in a small bowl and sprinkle the gelatin on top. Let it stand until moistened, about 3 minutes.
- In a saucepan, bring 2 cups of pomegranate juice to a boil. Whisk in the dissolved gelatin mixture and simmer for 1 minute until the gelatin is fully dissolved. Stir in the remaining 3 cups of pomegranate juice. Let the mixture cool.
- Pour the mixture into 8 glasses and refrigerate for 4 hours or overnight.
- Garnish with pomegranate seeds before serving.
This recipe offers a refreshing take on the fruit, making it ideal for end-of-summer gatherings or as a palate cleanser in a multi-course holiday meal.
- 8-10 seeded pomegranates
- 3-4 tablespoons lemon juice
- 1 ½ teaspoons grated lemon peel
- ¾ cup sugar
- Blend the pomegranate seeds in a blender. Strain and save the liquid to make 4 cups.
- Add lemon juice, grated lemon peel, and sugar to the pomegranate juice. Mix well.
- Pour the mixture into a metal pan and cover it with foil. Freeze for 8 hours.
- Remove from the freezer and break the frozen mixture into chunks. Blend it into a slushy consistency.
- Refreeze the slush until it’s firm, then serve as a refreshing pomegranate ice treat.
Overall, this recipes serves as both a culinary guide and a cultural commentary, providing readers with a multifaceted approach to celebrating the season of pomegranates.