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Pomegranate

Recipe
Chocolate Pomegranate Yogurt Cake

Chocolate is one of the many foods that the world gained from the discovery of America. It was sacred to the pre-Colombian peoples, and is worshipped around the world to this day. So many cultures use chocolate as a way of celebration, and this cake is just that. We combined nutty tahini and sour pomegranate molasses to achieve a complex and moist, yet simple-to-make chocolate cake. The garnish makes it look extra festive, so be sure to include the cream, pistachios, and pomegranate seeds.

3 room temperature eggs

150 ml sunflower seed oil

150 ml yogurt

4 tablespoons pomegranate molasses

2 tablespoons tahini

½ cup sugar

1 ¼ cups all purpose flour

4 tablespoons dark chocolate baking powder

½ tsp baking soda

1 tsp baking powder

Heat the oven to 350ºF. Grease the bottom of a 10” spring-form cake tin with butter, line the bottom with parchment paper, and grease again. This will allow you to remove the baked cake from the tin easily. In one bowl combine the eggs, oil, yogurt, molasses, and sugar. Whisk until smooth. In a separate bowl combine the flour, cocoa powder, baking soda, and baking powder. Stir the dry ingredients into the wet ingredients. Pour into the cake tin and bake for 45 minutes, or until a fork inserted comes out clean.
Let the cake cool in the cake tin for 10 minutes, then run a knife along the edge. Remove from the tin and let cool on a wire rack.
Serve with whipped cream or a combination of equal parts mascarpone and thick goats milk yogurt, crumbled pistachios, and pomegranate seeds.

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November 23, 2009   |   1 comments
Tags: Desserts, Europe, Fusion, Latin America, Middle East and North Africa, Pomegranate
Recipe
Mediterranean Pita Pizzas with Roasted Squash, Feta & Za'atar

We here at Kitchen Caravan love the combination of pomegranates, squash, and cheese.  This is a simple pita pizza that incorporates sweet, salty, and sour flavors together in one place.  It is also a great combination of colors: green, orange, and ruby red. If you cannot find Za'atar, you can still pull this recipe off with the pomegranate, squash, and feta. 

2 whole wheat pitas

2 cups cubed fresh pumpkin

2 tablespoons olive oil

Pinch of salt, pepper, and cumin

¼ cup sheep’s milk feta cheese, crumbled

1 tablespoon prepared za’atar*

2 tablespoons fresh pomegranate seeds

1 tablespoon pitted black olives, chopped

Fresh oregano

Toss the pumpkin cubes with the olive oil, salt, pepper, and cumin and roast in a 375°F oven for 20 minutes, or until fork tender.
Remove from the oven, transfer to a bowl and let cool slightly.
Meanwhile, lower the oven temperature to 300 and toast the pitas until crisp, about 10 minutes. Fork mash the pumpkin and spread over the two pitas. Sprinkle over the crumbled feta and za’atar. Bake in the oven for another few minutes, or until the edges are crispy and the cheese has melted.
Remove from the oven and sprinkle with the pomegranate seeds, chopped olives, and fresh oregano.

Serves 2.

*Za’atar is a Middle Eastern spice blend made with sumac, wild thyme, oregano, and sesame seeds. To prepare it, simply mix extra virgin olive oil with the dried spices and stir.

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November 12, 2009   |   2 comments
Tags: Cheese, Entrees, Fall, Fruit, Healthy, Mediterranean, Meze & Small Plates, Middle East and North Africa, Pomegranate, Vegetarian
Recipe
Spiced Pomegranate Dressing

This lightly spiced dressing is slightly sweet and sour. Pomegranate molasses can be found in the international section of supermarkets as well as in Middle Eastern specialty shops. We love this salad on our Squash and Pomegranate Salad (pictured).

¼ teaspoon ground cumin
¼ teaspoon ground coriander
1 ½ T pomegranate molasses
2 T lemon juice
3 T olive oil
Salt

Makes enough to dress a salad for 4 people.

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February 16, 2009   |   0 comments
Tags: Mediterranean, Middle East and North Africa, Pomegranate, Salads & Dressings
Recipe
Cranberry Pomegranate Sauce with Jalapeño

This Thanksgiving try this slightly different cranberry sauce. We make the usual cranberry sauce, but mix in jalapeno peppers and pomegranates for added flavor and spice. Serve with the Turkey and Sweet Potato Kibbe.

1 tsp jalapeño pepper, minced
¾ cup water
1/3 cup agave nectar (or a few tablespoons of honey)
1 cup cranberries
½ cup pomegranate seeds
1 lug of arak (optional)

Bring the water and sugar to a simmer together in a small saucepan; simmer until the sugar dissolves. Add the cranberries and jalapeño and simmer for about 10 minutes, stirring occasionally. Add the arak halfway through, giving it time to cook off the alcohol.
Place the pomegranate seeds in a bowl and pour the cranberry sauce over top.
Stir to combine and serve.

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November 25, 2008   |   0 comments
Tags: Pomegranate, Sauces, Spreads, & Dips
Cooking Show Video
Cranberry Pomegranate Sauce with Jalapeño

This Thanksgiving try our version of Cranberry Sauce, which includes pomegranates and jalapeno. It is a little bit sweet, a little bit tart, and a little bit spicy. Pomegranates are from the Old World, and made their way over to the Americas, and cranberries were eaten by Native Americans in the Northeastern United States. They combine perfectly for a Thanksgiving sauce!

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November 25, 2008   |   0 comments
Tags: Middle East and North Africa, Pomegranate
Cooking Show Video
Chocolate Pomegranate Yogurt Cake

Chocolate is one of the many foods that the world gained from the discovery of America. It was sacred to the pre-Colombian peoples, and is worshipped around the world to this day. So many cultures use chocolate as a way of celebration, and this cake is just that. We combined nutty tahini and sour pomegranate molasses to achieve a complex and moist, yet simple-to-make chocolate cake. The garnish makes it look extra festive, so be sure to include the cream, pistachios, and pomegranate seeds.

3 room temperature eggs

150 ml sunflower seed oil

150 ml yogurt

4 tablespoons pomegranate molasses

2 tablespoons tahini

½ cup sugar

1 ¼ cups all purpose flour

4 tablespoons dark chocolate baking powder

½ tsp baking soda

1 tsp baking powder

Heat the oven to 350ºF. Grease the bottom of a 10” spring-form cake tin with butter, line the bottom with parchment paper, and grease again. This will allow you to remove the baked cake from the tin easily. In one bowl combine the eggs, oil, yogurt, molasses, and sugar. Whisk until smooth. In a separate bowl combine the flour, cocoa powder, baking soda, and baking powder. Stir the dry ingredients into the wet ingredients. Pour into the cake tin and bake for 45 minutes, or until a fork inserted comes out clean.
Let the cake cool in the cake tin for 10 minutes, then run a knife along the edge. Remove from the tin and let cool on a wire rack.
Serve with whipped cream or a combination of equal parts mascarpone and thick goats milk yogurt, crumbled pistachios, and pomegranate seeds.

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November 25, 2008   |   0 comments
Tags: Desserts, Latin America, Middle East and North Africa, Pomegranate
Cooking Show Video
How To Open a Pomegranate

This is a simple trick for getting the seeds out of a pomegranate.

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November 25, 2008   |   0 comments
Tags: Middle East and North Africa, Pomegranate
Blog entry
Healthy Breakfast: Oatmeal with Dark Chocolate and Pomegranate

Lately I have been really into combining chocolate and pomegranate. You will soon see that our Thanksgiving episode (still a secret!) will feature a special dessert that combines the two flavors. But for a more simple preparation, I have been topping my breakfast oatmeal with dark chocolate powder and pomegranate seeds. Usually I would use Valrhona dark chocolate baking powder, which comes in little containers at Whole Foods. Dark baking powder is fat free and low in calories. You only need a scant tablespoons worth, and that might even be too much. Another way you can eat healthy chocolate in the morning is by grinding up the raw cocoa nibs (also known as cacao nuts)in a food processor or spice grinder until they are a fine powder. Neither of these has any sugar in it, mind you.
The reason why dark chocolate is a good idea in the morning is because it contains a chemical called theobromine, which is really good for improving mood. I always feel almost trippy-happy after some raw chocolate. It is also rich in magnesium, which relaxes tense muscles and nerves as well as eases blood flow around the body. Dark chocolate has a slightly bitter taste which is nicely counteracted by the sweet and slightly sour pomegranate seeds. Both are antioxidants, which work to counteract the oxidization of cells. The two of them together on top of high-fiber oatmeal make a great way to start your day. But the bottom line is that it tastes really good and is a pleasure to eat.

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October 31, 2008   |   1 comments
Tags: Antioxidant, Breakfasts, Fall, Healthy, high-fiber, Pomegranate, Whole grain