"pomegranate" news and stories

Happy National Pomegranate Month!

For being a celebrated fruit, noted in both Homer and the Bible and figuring into Greek Mythology, pomegranate has yet to achieve the popularity stateside that it holds elsewhere in the world, most notably in the Mediterranean, the Middle East and even in India. Although it has received more attention in the U.S. in recent years, the pomegranate has yet to conquer the culinary markets of English-speaking countries. (Some blame the positioning of the fruit's pesky, intrusive seeds.)

But don't be daunted: Take cues how to eat these sharp but sweet fruits from the knowledgeable folks at Chowhound so you can take advantage of this versatile ingredient, showcased by the recipes below.

• Pomegranate "Dream" Cake (pictured above)
• Pomegranate Salad
• Pomegranate Wild Rice Salad
• Pomegranate-Mint-Glazed Pork Chops
• Pomegranate Cranberry Sauce
• Pomegranate Chocolate-Chunk Ice Cream
• Pomegranate Mojito

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• This former Microsoft executive's forthcoming cookbook is six volumes, 2400 pages, 43 pounds, and $625 dollars. Enjoy!
• The new pomegranate variety Angel Red has softer seeds than its conventional counterparts.
• Everything you ever wanted to know about making gelato -- including a recipe for parmesan flavor. Uh...yum?
• This is the little black dress of wines: "It's a great basic, one that drinks well all year round and never goes out of style."

In a decade during which adults proudly ordered comfort foods that were once listed only on children's menus (think mac and cheese, hot dogs, cupcakes and sliders), it's perhaps no surprise that most diners didn't go gaga for any crazy new ingredients. While industry observers predicted mangosteen, saffron and quinoa would all hit it big in the aughts, eaters instead huddled around their bacon and butter. Sure, a small subset of foodies tortured their bellies with sideshow-style eating. Lamb tongue tartar, anyone? But most Americans ate like Pilgrims, shunning anything with an unpronounceable name or chemical origin. Here, a quick guide to what we kept in our pantries:

2001: Black Truffle Oil

Black truffle oil was a relative newcomer back in 2001, when white truffle oil was still the reigning indicator of luxury. The subject of a January 2001 article in Bon Appetit, home cooks were soon wild for the intensely fragrant oil, which was stirred into risottos, poured over popcorn and served on ice cream.

2002: Butter

Fat didn't seem so scary in the wake of 9/11, when all eaters wanted were dishes that felt like warm hugs. That meant rice pudding, creamed spinach, seafood bisques and just about anything that called for lots and lots of butter. Nothing said 2002 like a plate of fettuccine Alfredo served with a slab of heavily buttered bread.

2003: Green tea

Green tea wasn't just good enough to drink. In 2003, it was added to dish-washing detergent and hand soaps. But, as Restaurant Business noted that year, "it is the tea's presence on the plate that is quickly gaining steam... Its delicate taste makes it an excellent choice for ethnic dishes and desserts." Diners apparently liked the flavor – and that research showed the stuff could reduce blood sugar and increase metabolism.

Cranberry sauce is the most ubiquitous Thanksgiving condiment -- perhaps even more so than gravy. Whether it's conditioning or tradition (or force feeding from our parents at a young age), it seems to go perfectly with everything on a late November plate. And though a glob of it straight out of a can is hilarious to look at, it pales in comparison to homemade cranberry sauce, which happens to be ridiculously easy to make.

This version from Flickr user rachel is coconut&lime is a little more time-consuming than most, but only because there are pomegranate arils (seeds) in the sauce.

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Although cranberries usually reign supreme around Thanksgiving, the ruby pomegranate seems to be stealing some of the classic berry's thunder this season -- and understandably so, with its unique tart, fruity edge.

Flickr user Norwichnuts created this vegan Pomegranate Ice Kreme by simply combining two juiced pomegranates, two cups creamer, one cup powdered sugar and an added layer of pomegranate jelly and freezing it in an ice-cream maker. The "kreme" appears remarkably luscious and creamy, despite its vegan preparation. Topping the simple dessert with glazed pecans adds a salty complexity, as well as interesting texture and crunch.

Do you enjoy pomegranate? Have you been integrating it into your holiday cooking? Divulge how you've been using the fruit this season in the comments.

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