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November 2010 . Pomegranates
“How do I say this correctly–It sounds like the barn doors have opened, and the horses are free. Let’s explore and see where you take us.”
The barn doors have opened and the horses are free–I like that expression. That would certainly describe the way my creativity is morphing. I’ve taken some time to explore resources, of which there is no shortfall in this crazy world, known as the Internet. One particularly striking image, Pomegranate, Lavender, and Cream, has inspired me to create a fall pomegranate recipe.
November 2010 . Pomegranates
November 2010 . Pomegranates
I love the juicy tartness of pomegranates. When I was young, I would spend afternoons digging into the crevices trying with earnest to pluck each seed out whole. Most of the time the juices would burst and I’d end up staining my clothing, much to my mother’s dismay.
November 2010 . Pomegranates Seeds & Almond Slivers
Now that I’m older, I prefer to keep the juices contained within the seedling. After doing a little research, I found that there is such a way to easily pit seeds and keep stains to a minimum! Who knew that scoring the skin and a bowl of cold water would do the trick.
November 2010 . Pomegranate Almond Bread
After marveling the beautiful ruby gems for a moment, I set to work creating a recipe for pomegranate almond bread.
November 2010 . Pomegranate Almond Bread
Instead of sugar, I added honey to give it a tinge of sweetness, a couple tablespoons of lemon juice to help bring out the tartness of pomegranate, and a cup of butter to give it that extra crumbly richness. It was marvelous.
November 2010 . Pomegranate Almond Bread
Pomegranate Almond Bread
Makes one loaf
| 2 cups flour 1 tablespoon baking powder 1/2 teaspoon salt 1 cup pomegranate seeds 1 cup almond slivers |
In a large bowl, mix flour, baking powder, salt. Fold in pomegranate seeds and almond slivers. Make a well in the center. |
| 2 1/2 tablespoon honey 2 teaspoons lemon juice 1 cup heavy whipping cream 1 egg 1 cup butter, melted and cool |
In a separate smaller bowl, combine honey, lemon juice, whipping cream, egg and butter. Pour liquid into the well and stir until batter is evenly mixed. |
| Preheat oven to 425 degrees. | |
| 9″ x 5″ bread pan* | Pour batter into a bread pan. |
| Bake for 20 minutes or until golden brown. Remove loaf and cool. |
*12-cup muffin pan can be used in lieu of a bread pan. Fill each cup to the rim, and bake for 15 minutes or until golden brown.
Ooh, even though I’m trying not to stay up too late on the internet, seeing stuff like this makes it totally worthwhile
How beautiful – the pomegranate seeds are like little gems. This looks like the perfect thing to make on a nippy autumn day – thank you so much for sharing!
Btw, thank you for your lovely comments – I do hope you get to be in London someday soon! And I love the sound of the rainbow chard tossed with garlic, pine nuts, feta – I think I’ll need to try that soon:)
Karen, I think this recipe is a gem. I usually don’t know what to do with pomegranates — especially since they’re so frustrating to deal with. This, however, I will have to try; I’ll bring it in to one of my classes next week and feed it to my classmates. They’ll love it.
I’m hosting a winter recipe exchange on my blog — I would love it if you joined in!