NESSAholics.com
Other Topics => Completely Off-Topic => Topic started by: tylor2000 on October 06, 2004, 05:21:42 am
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I know some of you like to cook. And we know VC is a Pomegranaholic. So can you come up with a recipe incorporating Pomegranites? Perhaps pomegranite cheesecake? Or perhaps Pomegranite jello? It is all up to your keen taste and imagination. The only rule is that pomegranites must be no less than the secondary most prominent flavor, and it must taste absolutely delicious to a pomegranite lover! Unless for some reason VC acknowledges some absolutely subperb recipe the winner will be decided in a poll in the poll section of NESSAholics.com's forums.
VC is really not a part of this. I just thought it would be interesting/funny/artistic to try it. You must actaully post a recipe indicating the ingredients and instructions.
tylor
Edit: I made some grammar corrections when I edited this post.
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lol cool idea :razz:
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What do you mean by super intimate? Like we all sit around sharing pomegranites after the show?
____ROFL
Count me in! As a Sommelier you can also count on me to find a wine match :wink:
(http://www.sonymusic.com.au/au/images/myhomepage/myphoto/cadenus.jpg)
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ive never had a pomegranite :?
:cry: lol
how bout pomegranite muffins?
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I went to a house warming party this weekend and right in the corner behind the pool was a lovely blooming pomegranite tree. My friend said she doesn't like them and will bring some in for me. But I am not down for cooking anything. That would seriously be a challenge for me. Isn't that why we have stores and restaurants?
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Oh yeah, something to keep in mind:
Recipes with milk or milk products will be considered, but it would be great if you find a way to work around them since VC won't be able to eat them as is, and will have to be adapted later. Unless I'm wrong about her not being able to consume milk and milk products. That is if you care, and she actaully reads this thread and tries to make them, or such things.
Other people would probably like them though, like me. So fire away.
tylor
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I went to a house warming party this weekend and right in the corner behind the pool was a lovely blooming pomegranite tree. My friend said she doesn't like them and will bring some in for me. But I am not down for cooking anything. That would seriously be a challenge for me. Isn't that why we have stores and restaurants?
It doesn't have to be a complicated recipe. You could come up with a salad or something. Like a fruit cocktail. Or maybe an interesting way to eat them. I'm making a huge guess but maybe one reason she likes them has to do with her being a person who likes to push all the buttons. With pomegranites you have to pull out all the seeds. It makes sense in my mind anyway. It drives some people nuts having to go thru the whole darn thing taking out seed by seed.
tylor
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Perhaps pomegranite cheesecake?
Yeah! All our cheesecake recipes would have to be lactose-free for Nessa :P
(http://www.sonymusic.com.au/au/images/myhomepage/myphoto/cadenus.jpg)
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Perhaps pomegranite cheesecake?
Yeah! All our cheesecake recipes would have to be lactose-free for Nessa :P
(http://www.sonymusic.com.au/au/images/myhomepage/myphoto/cadenus.jpg)
Is it the lactose that makes her not be able to eat them? I know that is common, but some people just have food allergies. I'm super allergic to alot of things but luckly no food allergies or major reactions to things. I just didn't assume it was lactose. Does anyone actaully know?
tylor
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V has been quoted as saying that she's lactose intolerant in a broadcast (http://forums.nessaholics.com/viewtopic.php?t=1177&start=5) :P
(http://www.sonymusic.com.au/au/images/myhomepage/myphoto/cadenus.jpg)
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V has been quoted as saying that she's lactose intolerant in a broadcast (http://forums.nessaholics.com/viewtopic.php?t=1177&start=5) :P
(http://www.sonymusic.com.au/au/images/myhomepage/myphoto/cadenus.jpg)
Well hell there is always lactose free milk. Why not drink that? I'll go and buy and try some to see how the flavor would be changed by it. Then adapt it with sucrose or something.....who knows. Does it taste like crap?
tylor
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You could try 'Tofutti' as base ingredient for any Pomegranite Cheesecake! I
am sure it would make a great substitute for Philadelphia Cream Cheese 8)
(http://www.sonymusic.com.au/au/images/myhomepage/myphoto/cadenus.jpg)
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You could try 'Tofutti' as base ingredient for any Pomegranite Cheesecake! I
am sure it would make a great substitute for Philadelphia Cream Cheese 8)
(http://www.sonymusic.com.au/au/images/myhomepage/myphoto/cadenus.jpg)
haha...yeah...I've never seen that brand before.....even though I did look for it....where to buy it.....I was thinking more in general with regards to the milk issue.
I'll have to go on a search for tofutti products I guess.
tylor
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I'm working on Cheesecake Grenadine. I might add marsala wine; I might not. I haven't decided yet. I haven't bought anything yet, I'm just putting together the ingredients together in my head.
I found where to buy tofutti here in town. Since it is made with tofu and soy products I wonder if I could add granola and perhaps honey to work with that part of the flavor in the crust along with the graham crackers....I wonder.
tylor
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I'll have to go on a search for tofutti products I guess.
Do you have any Trader Joes stores near you? They tend to have a bunch of tofutti products... hehe, I like the tofutti icecream ^^
edit: never mind, you said you found a place, i didnt see that :oops:
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I like the tofutti icecream ^^
As does V :wink: It'd make a lovely side serve if flavored with Grenadine :D
(http://www.sonymusic.com.au/au/images/myhomepage/myphoto/cadenus.jpg)
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I like the tofutti icecream ^^
As does V :wink: It'd make a lovely side serve if flavored with Grenadine :D
(http://www.sonymusic.com.au/au/images/myhomepage/myphoto/cadenus.jpg)
And if they have tofutti pineapple ice cream, with a sip of a shot of Stolishnaya vanilla vodka on your side to drink, you could instantly make it cherry cheesecake cheesecake, and effectively change your cheesecake's flavor just like that. 8)
tylor
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Indeed! I actually made a Lemon-Mango Gateau that has the consistency
of a cheesecake on Monday - I'm ½ way through it at the moment :D The
balance of flavour depends so much on the natural sweetness / acidity of
the fruit used! Pomegranite seeds would make a nice garnish for Nessa's
Pomegranite Cheesecake - but like Passionfruit seeds they're a tad bitter.
(http://images.amazon.com/images/P/0471287857.01._SCMZZZZZZZ_.jpg)
^ I'll check out the Pomegranite references in my favorite culinary book :wink:
(http://www.sonymusic.com.au/au/images/myhomepage/myphoto/cadenus.jpg)
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I still have never seen a pomegranite 8O lol.
This sounds entertaining, though :D
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I still have never seen a pomegranite 8O lol.
This sounds entertaining, though :D
Here is a brand of pomegranite juice I've bought before.
(http://www.freshfish4u.net/images/products/finished/gourmet_foods_-_pomegranite_juice_-_100x190.jpg)
And these are pictures of pomegranites.
(http://home.earthlink.net/~lobsterchild/images/PlantsAnimals/pomegranite-tree.jpg)
(http://www.acclaimimages.com/_gallery/_SM/0018-0309-0515-1557_SM.jpg)
(http://www.yistamford.org/holidays_guide/roshhashana_files/n_pomegranite.gif)
(http://www.csh.rit.edu/~pat/art/photos/photosig/pomegranite.jpg)
tylor
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Pomegranates :wink:
(http://images.amazon.com/images/P/0471287857.01._SCMZZZZZZZ_.jpg)
Culinary Artistry's list of food matches made in heaven include the following;
bananas
blood oranges
chocolate
cream cheese
grapefruit
yoghurt
With Tofutti as a substitute for cream cheese and blood oranges/chocolate
used somewhere as ingredients the Pomegranate Cheese Cake will ROCK!
(http://www.sonymusic.com.au/au/images/myhomepage/myphoto/cadenus.jpg)
As for a wine match - the 1st wine that came to mind is an Australian one;
(http://www.stellabella.com.au/art/title_Stella%20Bella.gif)
Stella Bella Pink Muscat 2003
Delicately Pink & Petillant. The finest Muscat grape, the Muscat Blanc A
Petits Grains is used to create Stella Bella Pink Muscat. In style the Pink
Muscat draws upon the diverse Italian Moscato wine styles made of this
same variety – sweetly fruity, low alcohol and lightly fizzy. The rosa of
the berries is expressed sumptuously in wine colour and bouquet – a
delicate pink in colour and blushing with fragrance of rose petals. :razz:
Wine analysis: Alcohol: 7.0% vol pH: 3.09 Total Acidity: 7.6 g.l
(http://www.stellabella.com.au/art/bottle_large_sb_pink_muscat.jpg)
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I'm sorry, I just had to put this on the back burner (no pun intended) for a while and didn't have time for it. I can't find any blood red oranges right now. What season are they most available?....I'll have to do a google search......
I still haven't been down to the store to buy tofutti yet...blah....
tylor
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You have my fullest support with this concept Tylor! After all - if I could get
the Chef I work with to make a lactose-free Pomegranate Cheese Cake for
Vanessa during the [Austral]Asian leg of her Harmonium Tour it'd be so 8)
(http://www.sonymusic.com.au/au/images/myhomepage/myphoto/cadenus.jpg)
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I'd submit a recipe for pomegranate chicken. It's kind of like sweet & sour chicken but using pomegranate juice for the sauce. I'd call it Rush of Blood Chicken. I can give the recipe but it's kind of involved.
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What season are they most available?....I'll have to do a google search......
(http://images.amazon.com/images/P/0471287857.01._SCMZZZZZZZ_.jpg)
According to my Culinary Artistry book - Blood Oranges are a winter fruit :wink:
I still haven't been down to the store to buy tofutti yet...blah....
I'll be using Philly until I can find Tofutti here! I just need to track down some
Pomegranates to use in the recipe; the concept has me salivating already :razz:
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Roasted Pomegranate Chicken
This is a favorite Rosh Hashanah dish of Moroccan Jews. Because of their
many seeds, pomegranates symbolize the hope that in the year ahead,
Jews will be able to perform many worthy deeds, or mitzvahs.
4 SERVINGS
1/4 cup olive oil
1 tablespoon minced garlic
1 (3 1/2 to 4-pound) chicken, quartered
1 pomegranate, halved
1/4 cup dry white wine
Juice of 1 lemon
1 tablespoon cinnamon sugar
Salt and pepper
1. Preheat oven to 375 F. In a cup, mix oil and garlic. Brush garlic oil over
chicken.
2. Place chicken in a shallow baking dish. Drizzle any remaining oil over
chicken. Bake in preheated oven for 45 minutes, basting several times
with pan juices, until skin is browned and juices run clear when a thigh is
pierced at thickest part with a fork.
3. Remove 1 tablespoon seeds from pomegranate. Set aside for garnish.
Squeeze juice form remaining pomegranate through a sieve into a small bowl.
4. In a small nonreactive saucepan, mix pomegranate juice, wine, lemon
juice, and cinnamon sugar. Bring to a boil over high heat. Reduce heat to
low and cook 5 minutes. Season sauce with salt and pepper to taste.
5. Transfer roasted chicken to a serving platter and pierce each piece
several times. Pour sauce over chicken. Garnish with pomegranate seeds
and serve at room temperature.
http://www.koshercooking.com/Recipes/highholidays/pomchk.html :P
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What season are they most available?....I'll have to do a google search......
(http://images.amazon.com/images/P/0471287857.01._SCMZZZZZZZ_.jpg)
According to my Culinary Artistry book - Blood Oranges are a winter fruit :wink:
I still haven't been down to the store to buy tofutti yet...blah....
I'll be using Philly until I can find Tofutti here! I just need to track down some
Pomegranates to use in the recipe; the concept has me salivating already :razz:
I could possibly send you a jar of juice if you can't find it right now. It is spring down there, so I guess they would be imports. I can't find blood oranges right now if my life depended on it. Like someone else said in this thread, I'll have to go down to trader joes and see if they might possibly have it.
tylor
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Come on-a my house, my house, I'm gonna give you a marriage ring and a pomegranate too...
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I'd submit a recipe for pomegranate chicken. It's kind of like sweet & sour chicken but using pomegranate juice for the sauce. I'd call it Rush of Blood Chicken. I can give the recipe but it's kind of involved.
Go ahead Steveau! Recipes are required. :wink:
Don't give out long held family recipes though. This is all for fun.
tylor
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In a food processor blend:
227g graham crackers
½ teaspoon mixed spice
(cinnamon, coriander, ginger, cassia, pimento, cloves, nutmeg)
Add:
½ cup melted butter
and blend briefly. Line the base and sides of a greased 9½" springform pan,
leveling the side of the biscuit mix approx. 1 3/4" from the level of the base.
Beat in the top of a double boiler:
3 beaten egg yolks
½ cup sugar
¼ cup milk*
Heat and stir this custard over, not in, boiling water until it thickens. Soak
1 tablespoon gelatin
in:
¼ cup water
Add the gelatin to the hot custard and stir until dissolved. Cool the custard.
Beat until smooth:
500g Philadelphia Cream Cheese*
Gradually beat the custard into the cheese until well blended. Whip until stiff
but not dry:
3 egg whites
Whip in gradually:
¼ cup sugar
Add
½ tablespoon Pink Grapefruit Zest
once the desired texture is achieved, ensuring the zest is spread thoughout.
Fold this into the custard. Beat until stiff.
Fill the crust with the custard. Sprinkle with Pomegranate seeds as you pour
taking care to distribute them evenly thoughout the cheese cake filling. Chill
[Recipe for the Grenadine Gelatin/Pink Grapefruit layer yet to be finalized]
*The dairy content can be substituted for Soy Milk and Tofutti respectively :P
(http://www.sonymusic.com.au/au/images/myhomepage/myphoto/NESSAussie.jpg)
Having made this without the Pomegranate seeds today (I'll have imported
Californian Pomegranates here in the next few days) I'm adding Grenadine
to a gelatin layer atop the cheescake that includes Pink Grapefruit 8) Blood
Oranges are out of season here - so I settled on a complementary citrus :D
I'll be sure to post a pic of the cheese cake with the Pomegranate seeds :wink:
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Does butter have lactose?
Thanks NESSAusie! I'll post my recipe eventually.
tylor
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Does butter have lactose?
Lactose is the main carbohydrate or sugar found in milk, and in varying
quantities in dairy products made from milk including yoghurt, ice cream,
soft cheeses and butter
Indeed it does! I'm sure V's familiar with Fleischmann's lactose-free spreads
(http://www.fleischmanns.com/images/common/trans_tubs1.gif)
Trans-fat free - Fleischmann's are healthier than canola-based margarines
and all would make a suitable butter substitute in the cheesecake crust :wink:
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A commercial, great. :wink:
I bought some Tofutti better than cream cheese today....actaully yesterday now. Tofutti better than cream cheese has a tofu aftertaste. I can still work with it.
I also bought some pomegranate juice concentrate. The concentrate is not what I thought though because it is made from sour pomegranates. So I'll go buy either what I want in concentrated form or strictly absolutely pure pomegranate juice in a bottle and reduce it. If all else fails I'll make fresh pomegranate juice and reduce that.....but I dread having to do that.
I'm working on a recipe with bananas in it. Maybe topped with chocolate. Dark rum might be in the recipe as well.
I couldn't help but buy Tofutti sour cream.
After eating some of the above ingredients, trying to see how the flavors are going to mix, I became extremely drowsy/sleepy. For that reason I slept part of the day. Tofutti products makes me sleepy for some reason, I guess.
tylor
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Fill the crust with the custard. Sprinkle with Pomegranate seeds as you pour
taking care to distribute them evenly thoughout the cheese cake filling. Chill
until firm.*
[Recipe for the Grenadine Gelatin/Pink Grapefruit layer yet to be finalized]
*Prepare the Pink Grapefruit immediately as per the method here so it can
be added atop the custard before it completely sets. This will prevent your
Grenadine glaze displacing any of the segments when you pour it on later!
With a chef's knife peel and completely remove the pith from:
1 Pink Grapefruit
Using a pairing knife, carefully cut all of the segments from the membrane
and remove any veins from the back of the segments. Cut segments in ½
and dry between 2 sheets of paper towel. Place atop the custard in 3 con
-centric rings. Return cheese cake to the refrigerator so it completely sets.
In a 1 Pint Pyrex jug dissolve:
1/8 cup caster sugar
3 teaspoons powdered gelatin
in ½ cup of boiling water, add each ingredient seperately, dissolving sugar
completely before adding the gelatin. Allow the liquid to cool before adding
1½ tablespoons Grenadine
2 teaspoons Pink Grapefruit Juice
Add boiling water to a 2 cup total :P
Allow the jelly to completely cool prior to adding it atop the cheese cake; if
the jelly is at room temperature [20°C] it could still be too warm to add as
it will dissapear into the crust :oops: too cool and it won't bind to the cheese-
cake properly. Once completed - return it to the refrigerator for 4 hours 8)
(http://www.sonymusic.com.au/au/images/myhomepage/myphoto/NESSAussie.jpg)
Remove from the springform pan and serve with finely grated chocolate :D
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Do you have a name for it?
tylor
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the other day I had rice that had pomegranite seeds in it... it was good!
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Do you have a name for it?
Aaron's Pomegranate* Cheesecake with Ruby Grapefruit in Grenadine Glaze
(http://www.sonymusic.com.au/au/images/myhomepage/myphoto/cadenus.jpg)
*I just have to finalize the volume of Pomegranate seeds required in this :wink:
Thanks to Tylor for the concept and Vanessa for her continued inspiration :D
Peace
Aaron
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the other day I had rice that had pomegranite seeds in it... it was good!
Did it also have pine nuts in it?
tylor
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the other day I had rice that had pomegranite seeds in it... it was good!
Did it also have pine nuts in it?
tylor
i have no idea... but it did have other stuff in it
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(http://home.earthlink.net/~lobsterchild/images/PlantsAnimals/pomegranite-tree.jpg)
The Pomegranate I used for my 2nd attempt at the recipe yeilded 2/3 cup
seeds from just ½ of it 8O I get to use seeds from the other ½ as garnish!
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Wow, thats one big fruit, isn't it? I don't think I've actually seen one... or maybe I have, but didn't know what it was.
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Larger than a tennis ball Emily 8O I was happy there was enough seeds in
½ of 1 for an entire cheese cake - Pomegranates are AU$4.98 ea. here :o
(http://www.sonymusic.com.au/au/images/myhomepage/myphoto/cadenus.jpg)
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In a food processor blend:
227g graham crackers
½ teaspoon allspice
1 teaspoon ground cinnamon
Adjust the spice in the biscuit mix to a lighter blend of mixed spice with the
following; cinnamon, coriander, ginger, cassia, pimento, cloves, nutmeg :wink:
Instead of the allspice & cinnamon - use just the mixed spice as described;
½ teaspoon mixed spice
This will create a much lighter base to complement the richer cheese cake!
(http://www.sonymusic.com.au/au/images/myhomepage/myphoto/cadenus.jpg)
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OMG! This is the best Cheese cake I have ever tasted!
(http://www.sonymusic.com.au/au/images/myhomepage/myphoto/NESSAussie.jpg)
“I'm obsessed with eating them. It’s a big project, so it takes up a
lot of time. They’re very messy, but there’s something about the
seeds and the crunch. The sweet bitterness gets me every time.”
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I'll be attempting my 4th Pomegranate Cheese cake before the weekend -
and hope to take some pics to share here. It tastes as good as it looks :wink:
(http://www.sonymusic.com.au/au/images/myhomepage/myphoto/cadenus.jpg)
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(http://img.photobucket.com/albums/v433/tylor2000/pome04.jpg)
Enjoy salivating over this piece NESSAholics! Its about to disappear now :razz:
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I still need to work on mine. I have to save my resources right now. Besides I can't find the right pomegranate juice to try out some of my ideas I'll probably dejuice a couple of them fresh......
tylor
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(http://img.photobucket.com/albums/v433/tylor2000/pome04.jpg)
Enjoy salivating over this piece NESSAholics! Its about to disappear now :razz:
Wow, that really DOES look good!
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ohhh that does it, i need to make one or buy one 8O that looks SO good!!
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I wonder if VC can eat yogurt.......it is one of my ideas......not sure how it will work......
He is a link to some of the information which makes me wonder if she could indeed eat it or not.......found by google search.
http://www.healthcastle.com/herb_lact.shtml
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As the Pomegranate season ends (the Cali imports start to dissappear), I
thought I'd put my most recent recipe up. Its a two-layered cheesecake so
it takes a bit more time to make while you wait for the first layer to firm up
but the result if definately worth the wait! Yoghurt & Pomegranates ROCK!
Oreo, Pomegranate and Yoghurt Mousse Cheesecake
For the base;
250g Oreo Cookies
80g Butter, melted
¼ Tsp Ground Cassia Bark (or Cinnamon)
¼ Tsp Allspice
For the first layer;
250g Philly Cream Cheese
1 Cup Natural Yoghurt
1/8 Tsp Vanilla Paste
1/3 Cup Caster Sugar
3½ Tsp Gelatine
100g Oreo Cookies
½ Cup Pomegranate Arills
For the Second Layer;
1½ Cup Natural Yoghurt
2 Egg Whites
¼ Cup Sugar
2 Tsp Gelatine
½ Cup Pomegranate Arills
Method;
Blend the 250g of Oreo cookies in a food processor. add the spices and
blend briefly. Add the melted butter and mix for just long enough so as
the cookies start to cling to the side. Grease the inside of an 8" Spring-
form pan. Line the base with the Oreo mixture, packing it down firmly.
In a large Pyrex bowl beat the Philly until soft. Mix in the sugar, vanilla
paste and natural yoghurt. Be sure the vanilla paste is spread through-
out before adding the gelatine. Stir until the gelatine completely mixes
with the other ingredients. Add the roughly chopped Oreos to this, and
pour into the springfrom pan. Cover this layer with Pomegranate Arils.
Whilst the first layer in firming up, dissolve the 2 Tsp of gelatine in ¼
Cup of boiling water. Whisk the egg whites, adding the sugar gradually
until the egg whites are glossy but not entirely stiff. Add The gelatine to
the natural yoghurt and then mix in the eggs whites, taking care not to
be too brutal with them. Add Pomegranate Arils and pour onto 1st layer.
Chill for 3-4 hours or until set. Best the 1st night when texture contrast
between the two layers will be at its best. Vanessa eat your :heart: out girl
Peace
Aaron
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Wow, that really DOES look good!
(http://i5.photobucket.com/albums/y168/cadenus/IMG_2091.jpg)
But wait it gets better; this is the 2-layered Cheesecake I made for my B-
day last November. Milk choc. & Toblerone w. White choc. & Raspberry &
a crown of Pomegranates around the outside. Vanessa eat your :heart: out!
Peace
Aaron
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ROFL :happybirthday:
Out doing yourself, eh?
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ROFL :happybirthday:
Out doing yourself, eh?
Thank you Tylor (nice to see you're still around; I need your e-mail addy)
Back in August last year (around V's B-day) I made a Hungarian inspired
layered sponge with so much chocolate & nuts thown into the mix that all
choices of garnish had to cut through the level of richness; Pomegranate
Arils around the outside as per the pic above worked a treat. Later on I
made a White Toblerone/Milk Toblerone cheesecake with Pomegranates!
Below is the recipe for the Eszterhazi Torta. Garnish; ½ Cup of Pom. Arils
Eszterhazi Torta
Serves 16
Batter;
12 Egg whites
280g Sugar
280g Ground Walnuts
50g Flour (double sieved)
Ground cassia bark
Oil or lard to grease, and flour to dust the pan
Custard;
30g Vanilla pudding powder
3 Eggs
350ml Milk
150g sugar
30g butter
Icing;
7 Tbsp Icing sugar
1 Tbsp Water
1 Egg white
50g cooking chocolate
Slivered almonds for decoration
2 x 150g Californian Walnuts
1 ½ Doz. Eggs
Icing sugar
Vanilla pudding powder
Flour
Lindt 70% Cocoa
Slivered almonds
Peace
Aaron
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I haven't had access to a normal kitchen for YEARS. lol Otherwise I'd have something by now. *frowns*
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Ironic that Tylor; I'm now in a place with possibly the most well-equipped
kitchen I've ever had (everything but gas oven & stove top). My difficulty
is trying to find enough work to keep food in the pantry to make desserts
Peace
Aaron
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Err, I've only had them in drinks & as the fruit alone... I can't imagine what to make with it, or if it'd be tasty! I like them alone though. They are tasty, it's fun to pick out all the seeds. It's almost like a little hobby or something since your fingers get so stained while you're eating it you literally can't do anything else... and they take awhile to eat. MMmm now I want one.
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Err, I've only had them in drinks & as the fruit alone... I can't imagine what to make with it, or if it'd be tasty! I like them alone though. They are tasty, it's fun to pick out all the seeds. It's almost like a little hobby or something since your fingers get so stained while you're eating it you literally can't do anything else... and they take awhile to eat. MMmm now I want one.
Sounds a lot like V's take in her own words "on the world's sexiest fruit" :razz:
(http://i5.photobucket.com/albums/y168/cadenus/Yoghurt_Pom1.jpg)
As you can see by the air pockets in the top layer; Yoghurt Mousse Rocks!!
Peace
Aaron
(http://i5.photobucket.com/albums/y168/cadenus/Yoghurt_Pom2.jpg)
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Err, I've only had them in drinks & as the fruit alone... I can't imagine what to make with it, or if it'd be tasty! I like them alone though. They are tasty, it's fun to pick out all the seeds. It's almost like a little hobby or something since your fingers get so stained while you're eating it you literally can't do anything else... and they take awhile to eat. MMmm now I want one.
Sounds a lot like V's take in her own words "on the world's sexiest fruit" :razz:
Peace
Aaron
You can start by doing a web search on what foods and flavors go along with it and going from there with your imagination. I figured cream cheese and pomegranites would go together which is why I suggested it in the first place. It is all about using your imagination...just like when you write music...which I've heard, by the way... Me and my analogy with music and food...but it is just a matter of taste either way...you know?
For me I just connect flavors and experiment. You can't be afraid of screwing up. You start with one connection, like pomegranites and cream cheese, and then you find something that will go with cream cheese, maybe something that with go with both, so and so forth, ect, ect. Then connect the flavors untill you have a full rounded flavor that works. If you work like that something might come to mind on HOW you might be able to combine the ingredients and HOW you might cook it.
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If you work like that something might come to mind on HOW you might be able to combine the ingredients and HOW you might cook it.
Indeed, or in the case all of the cheesecakes of mine in this thread, chill 8)
The one combination I've not been able to try out; Blood Oranges instead
of Ruby Grapefruit. The availability of Blood Oranges and the imported Cali
Pomegranates do not overlap unless you buy Blood Oranges & keep them
refrigerated for a fortnight until the imported Cali Pomegranates arrive. :razz:
Peace
Aaron
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If you work like that something might come to mind on HOW you might be able to combine the ingredients and HOW you might cook it.
Indeed, or in the case all of the cheesecakes of mine in this thread, chill 8)
The one combination I've not been able to try out; Blood Oranges instead
of Ruby Grapefruit. The availability of Blood Oranges and the imported Cali
Pomegranates do not overlap unless you buy Blood Oranges & keep them
refrigerated for a fortnight until the imported Cali Pomegranates arrive. :razz:
Peace
Aaron
You can always buy the juice, like the brand Pom, and use the juice with blood oranges.
P.S. You should check your Private Messages once in a while if you want things like my e-mail address. hint hint
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I love pmegranites, my mom will never let me buy them because they are such a mess, i love the seeds.
i also love that pom juice stuff they sell, its lie $4.00 a bottle, but really good.
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I love pmegranites, my mom will never let me buy them because they are such a mess, i love the seeds.
Pomegranates need never be messy again; I figure one of the reasons V likes
them so much is that they are such a tactile fruit. :heart: Anyways; follow the way
used in the video at the youtube link below and you're sure to avoid a mess!!
Beware though of 'explosive Arils' (seeds) that may just be so juicey they find
an excuse to stain something - including your top (its not a good idea to wear
anything white while you're eating Pomegranates or preparing them). N.B. In
this video, its mentions nothing of removing the little bits of pith that you find
at the sharp end of some of the Arils; removal is essential if you intend to use
in a dessert of some form where the bitterness of these becomes an issue :P
http://www.youtube.com/watch?v=VOJ-I98bxHU&watch_response
(http://i5.photobucket.com/albums/y168/cadenus/2008_Card02.png)
Peace
Aaron
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Hi peeps
For anyone in Australia looking to make the Cheesecake recipes in this thread in a Lactose-free version using Tofutti, this American manufactured product is now
available from supermarkets ;D
(http://www.everydaywithallergies.com/images/tofutti_btcc.jpg)
Peace
Aaron
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I've now made my first Tofutti-based Cheesecake... hopefully get to take a picture of it and post it here before it gets eaten LOL :P Its not completely Lactose
Free though, because I did use butter in the biscuit base and chocolate (with cocoa butter in it), but I'm working on an alternative for the biscuit base. I've just
come across the Sweet William range of Chocolate online that is LF, GF, Vegan, Kosher & Halal... so that will help on the Vegan alternative I'm developing ;D
http://www.sweetwilliam.com.au/
Peace
Aaron
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You are my pomegranate cooking hero. :)
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Here it is peeps...
(http://i5.photobucket.com/albums/y168/cadenus/Tofutti_CC100410.png)
The feedback on this was very positive last night after work; Tofutti clearly has the
potential when combined with ingredients that are completely Lactose Free to offer
an admirable range of Cheese cake flavours to those who are Lactose intolerant ;D
Peace
Aaron