The Great NESSAholic Pomegranite Cooking Challenge

[NESSAussie]

I like the tofutti icecream ^^

As does V :wink: It'd make a lovely side serve if flavored with Grenadine

[tylor2000]

I like the tofutti icecream ^^

As does V :wink: It'd make a lovely side serve if flavored with Grenadine

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.  

tylor

[NESSAussie]

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    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.



^ I'll check out the Pomegranite references in my favorite culinary book :wink:

[B]

I still have never seen a pomegranite  8O lol.

This sounds entertaining, though  

[tylor2000]

I still have never seen a pomegranite  8O lol.

This sounds entertaining, though  

Here is a brand of pomegranite juice I've bought before.



And these are pictures of pomegranites.









tylor

[NESSAussie]

Pomegranates  :wink:



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!



As for a wine match - the 1st wine that came to mind is an Australian one;



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

[tylor2000]

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

[NESSAussie]

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

[Steveau]

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.

[NESSAussie]

What season are they most available?....I'll have to do a google search......

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:

[NESSAussie]

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  

[tylor2000]

What season are they most available?....I'll have to do a google search......

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

[keith]

Come on-a my house, my house, I'm gonna give you a marriage ring and a pomegranate too...

[tylor2000]

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

[NESSAussie]

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



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 Blood
Oranges are out of season here - so I settled on a complementary citrus

I'll be sure to post a pic of the cheese cake with the Pomegranate seeds :wink: