#a cup of pomegranate arils

[chaoticbooklesbian]

Fun fact about me: I, the Strawberry Mutual, also have a deep and abiding love for blueberries.

[littlestarlost]

eve, in the garden (an avatrice ficlet)

Ava is generally fascinated by all the things Beatrice does, but it’s all the fruit that finally sends her over the edge. 

Beatrice, who slices her apples into perfect sixteenths and peels mandarins while keeping the skin in one piece. 

Beatrice, who always rests the strawberry against her lips before taking a bite, as if in reverent prayer. 

(It’s a look Ava has only seen when they're in the throes of passion, and when Bea eats strawberries.)

Beatrice, who eats green grapes by peeling the skin off first, using only her teeth and tongue. 

(Ava makes herself come just by grinding her thighs together, panting hot into the corner of the pillow so Beatrice won’t wake up.)

Beatrice only buys things when they’re in season, so it isn’t until the first nip of October that she brings home a pomegranate. She actually brings home five—only one of which is going into the chutney she wants to try, but they were on sale—and as Ava helps put away the groceries she can’t help but drift towards them. Spending twelve years unable to feel has made her a glutton for novelty, even to this day; the chance to feel something new is still a shining golden treasure. Her sensory-hungry hands are immediately drawn to the pomegranate’s taut flesh, the healthy weight of it in her palm, the way something gives just a little under the surface when she applies the slightest pressure. 

“How do you eat these?” Ava asks, her mouth already watering for some reason. “Is the skin good? Can I just go full apple, or this another rambutan situation?” 

Beatrice laughs, her joy like pealing bells on a Saint’s day. “Not quite, but there is kind of a trick to them. Would you like me to show you?” 

Ava nods. “Yes, please,” she says, voice low. She can’t help herself when Beatrice shows her things. 

They have to finish putting the groceries away first—Beatrice, as always, is an edging queen—and then Ava has to do the dishes she left in the sink from this morning. But eventually things are to Beatrice’s liking (Ava would do a million dishes just to see that specific calm smile), and they stand together by the sink: Beatrice filling a bowl with lukewarm water, and Ava with her chin planted on her hands like a brat. 

“Watch this,” Beatrice flashes the tiniest smirk, twirling a paring knife between her fingers before stabbing it into the top of the pomegranate, cutting a neat circle around the calyx and removing it as casually as she might kill a man with her bare hands. “Now, do you see the white pith inside, in between the seeds? You have to peel that off, and it’s often easiest to do in water, like so.” She slices a few straight lines down the pomegranate before submerging it in the bowl and cracking it open like a spine, which sends a delightful shiver down Ava’s own back. 

In Beatrice’s hands, everything becomes holy. The water bath is a baptism, the squirt of juice blooming blood-red like a temple crowned with thorns; the pith floats to the surface like clouds as the arils sink to the bottom of the bowl. They don’t pop out of the pomegranate easily; Beatrice has to coax them off the pith, her thumb stroking the seeds until they submit. She pulls up a handful—tiny seeds, once held in bondage and now freed, pearly pink and nearly translucent around the edges. The water runs through her fingers in rivulets. 

“Here,” Beatrice breathes, as if speaking too loud might shatter the moment. She takes an aril from her cupped palm and raises it to Ava’s lips, her fingers lingering as Ava’s tongue darts out to receive it. “Close your eyes.” 

Ava obeys, eyelashes fluttering as she bites down on the tiny seed. There’s a burst of tart-sweet juice on her tongue, a gentle crunch—refreshing and intriguing and gone far too soon. 

“Delicious,” she groans with pleasure.

[chaoticwitchgrimoire]

Virgin Cherry Pomegranate Sangria

Even if you're alcohol-free, Dionysus doesn't discriminate! Enjoy this virgin version of my cherry pomegranate sangria recipe.

In a mixing glass, combine: 3 oz Welch’s Sparkling Grape Juice 1 oz pomegranate juice 1 oz spiced cherry syrup (recipe under the cut) Orange slices, apple slices, pomegranate arils Add ice and stir Dirty dump into a wine glass Garnish with a cherry on a skewer in the glass

Spiced Cherry Syrup

2 cups of thawed frozen cherries 1 cup of sugar 1/2 cup of water Cinnamon sticks, cloves, black peppercorns (amount varies based on personal taste) Sterile jar for storing

Combine all ingredients in a pot and bring to a low simmer.

Stir continuously to combine. If you want to bring in the properties of the spices and bless the mixture, stir clockwise.

Kill the heat and let sit until cooled.

Strain through a cheese cloth or nut bag, squeezing the cherries.

Store in a sterile jar or other airtight container.

[fortheloveoffoodporn]

Ginger Apple Moscow Mule

A delicious autumn twist on the classic. Spicy and warming…perfect for cozy autumn nights plus upcoming holidays!

Total Time: 5 mins Servings: 1 drink Author: Tieghan Gerard

Ingredients

2 ounces vodka

juice from 1/2 of a lime

1/3 cup apple cider

1 tablespoon apple butter

1-2 teaspoons fresh grated ginger

ginger beer, for topping

pomegranate arils and cinnamon sticks, for serving

Instructions

Fill a cocktail glass with ice.

Combine the vodka, lime juice, apple cider, apple butter, and ginger in a cocktail shaker.

Fill with ice and shake until combined about 1 minute. Strain into your prepared glass.

Top with ginger beer and garnish with apple slices, pomegranate arils, and cinnamon sticks.

[hopelessromantic1352]

Welp… I’ve done it. I’ve fallen into the Tobias hole and there’s not much hope for me. He’s just too dang fun to write. I have no idea how or where this series is gonna go, all I know is there will be angst, I’m guessing smut (time to hide) and definitely fluff. Do I know how this series ends or what will happen along the way? Absolutely not. Go me 🤦🏼‍♀️. Anywho, I present to y’all, The Triangle of Choice.

Warnings: light swearing

Word count: 1,289

Ethan x Casey x Tobias tags: @cariantha @jerzwriter @binny1985

Ethan tags: @perriewinklenerdie @shelivesinthewoods @silversparrow1112 @miss-indecisive-says @alj4890 @naffeesaa @hija-del-universo @usuallyamazinglyaverage @heyabby102 @lilyoffandoms @cordoniaqueensworld @carreraleigh @ethanplaysfavorites @amillionmoonsred @claudevonstrukesblog @princess-geek @lapisreviewsstuff @aworldoffandoms @paisleylovergirl @llamasgrl @blainehellyes @flyawayboo @timmagicktoad-blog @sparklinglilac @whenyourheartskipsabeat @desmaranj @triple-shadow0

Let me know if anyone wants to be added or removed from my taglists 💗

Disclaimer: Pixelberry owns these character and the book I derived this story from.

****

Edenbrook seemed even more crowded than the last time she was here.

Maybe that’s because it was just you and Rafael on that floor.

Shuddering, Casey pushes that all to the back of her mind. Even though they lost Danny and Bobby, Raf is thriving in physical therapy and she is ready to get back to work. As she approaches the nurses desk, Ethan stands there, berating an intern.

“So you thought you could take a break?” He waves the patient’s folder in front of the young doctor. “You were gone for well over an hour! You can not shirk your duties or your patients.”

Although she was grateful it wasn’t Esme, she couldn’t help but feel bad for the young woman as she slinks down the hall in tears. Forgetting the pity for her, Casey turns to Maureen behind the desk.

“Morning, could I get my caseload, please?”

The older nurse nods and throws a sympathetic glance towards the doctor, but Casey ignores it. Her feelings from everything that happened have to be kept at bay. And that includes ignoring every pitied look or words.

“Rookie… I didn’t know you were coming back today.” Ethan levels his gaze towards her, his eyes showing the only emotion he felt.

Grief.

Casey takes her charts from Maureen, smiling at her before focusing on the list of patients she has while she responds to Ethan cooly. “Yeah well, if you would’ve reached out maybe you’d know.”

He lowers his voice, nearing her subtly, “Casey, I—“

“Save it.” She looks up, meeting his crystal blue eyes defiantly, “Even Tobias reached out, hell, he came over and helped my roommates with dinner multiple nights.”

Satisfied with the surprise and jealousy in the depths of his eyes, she smirks and begins walking down the hall. If he wasn’t going to show he cared, she wasn’t going to sit around and wait for him anymore. If she learned anything from almost dying, it was to live life to its fullest. And that meant not wasting her time on a man who couldn’t make up his mind.

Throughout the day, she’s enjoyed being reunited with her friends and helping patients. Surprisingly, no page for the diagnostics team has come, so she decides to head to the cafeteria for lunch. Gathering a tray filled with a small Cobb salad, a cup of broccoli cheddar soup, and some pomegranate arils. She takes a sip of water while she searches for an empty table. Finding one off to the side of the cafeteria, she settles in and her stomach grumbles at the sight. After the poison attacked her, it took awhile for her appetite to return. But seeing the spread in front of her, it reminded her of the lack of food she had after the attack.

Tucking into the soup first, the warmth slides down her throat and she closes her eyes momentarily, but they open slowly when someone sits across from her.

“Miss me?”

Not able to hold in her spreading smile, Casey rolls her eyes at Tobias Carrick’s smug smirk.

“You were literally at our apartment last night.” She takes another spoonful of soup and then points it towards him. “What are you doing over here anyway? Won’t Ethan toss you out if he sees you?”

Chuckling while he watches her red curls flounce off her shoulders, he winks. “Believe me, Valentine, if I was afraid of Ethan Ramsey, I never would’ve helped save your life.”

She scoffs, “Please, you only helped save me to stroke your own ego.”

After she finishes her soup, he takes the empty cup and spoon, walking over to a nearby trash can and tosses it in. Some Edenbrook staff glare at Tobias donning the Mass Kenmore patch on his white coat, but he lets their gazes roll right off his back. When he sits back down, she raises an eyebrow at him.

“You know I can still walk, right? I mean I almost died, I’m not dead yet.”

It was his turn to roll his eyes, but he smiles good naturedly. “Can’t I help a gal out? Besides, I like showing off my coat.”

To emphasize his point, he puffs his chest out and brushes his logo off like it’s collected dust.

Her laugh draws more attention to them, but neither pay much attention. Tobias grins at her while she begins to eat her salad. Watching as she chews and swallows, his eyes drag over her lips and he licks his own as his Adam’s apple bobs slightly. When he looks up, her cheeks wear a pink blush and he clears his throat, looking away.

“I think your friends found you.” He stands up and smiles down at the redhead, squeezing her shoulder. “I’ll see you around, Valentine.”

The gentle gesture earns him a small smile, but before she can respond her friends join her table. Tobias strides out, ignoring the whispers and dirty looks.

“Casey!”

Sienna slides into the table next to her best friend and starts to speak rapidly about everything that’s happened around the hospital since she was on leave. When it neared the end of lunch for them all, Casey stands and stretches. Catching a glimpse of Ethan nearby, she gives hurried goodbyes to her friends and heads for the hallway. Hoping to not be spotted fails and she grimaces when Ethan catches up to her easily.

“Casey, we need to talk.” His voice is level and professional, holding its usual edge that she used to find endearing.

“Can it wait? I’m headed to check on a patient.”

Her clipped tone pisses him off and he pulls her into a supply closet when no one is around. He presses her back into the door, pinning her there as he looms over her. She looks up at him, eyes wide at the sapphires blazing with anger.

“I’ve had just about enough of your attitude, Valentine. You won’t even give me a chance to tell you my side of the story.”

A moment of silence passes as they glare at each other, finally she throws her hand in the air, snarling at him. “Fine. Then say what you want to say.”

“I am sorry.” He relishes the surprise on her face before he continues. “This is difficult for me because I care so much about you, but I don’t want to lose you or hurt you. When I-I thought I might lose you, it made me think if I push you away it would be easier.”

“Well you were pretty damn close to me when I asked you to stay with me that night. But Tobias was the only one who came and checked on me at home.”

She watches as his eyes narrow into slits, his jaw clenching. Is that jealousy? A triumphant smile spreads across her lips. It is.

“Well then, if Tobias is so great, by all means, have fun.” Ethan steps back and adjusts his tie before he reaches around Casey, opening the door.

Shocked, she stands in the open supply closet, trying to decipher what just happened. Was he finally going to admit his feelings? Did she just blow it by throwing Tobias in his face?

She groans and smacks her forehead. Men.

On a whim, she pulls her phone out and sends a message to the last person she texted. Tobias.

“Hey Tobias, are you free tonight?”

“For you? Definitely.”

“Perfect. Dinner?”

“Be at my place, 8.”

After he sends his address, she sags against the wall, her heartbeat quickening. She leans out the doorway, easily spotting Ethan down the hall and her throat tightens when he turns his head back towards her. His gaze is cold. Not even like her first day. It’s like he’s a stranger.

“I can’t wait to see you.”

[nbula-rising]

Pomegranate Almond Raita

Ingredients:

(Amount of all ingredients are approximate and can be changed)

2 cups plain Greek yogurt (or thick, strained yogurt) 1 cup pomegranate arils 1/4 almond slivers or slices Powdered sugar to taste (you may use any other sweetener) Zest of one orange (if you do not have an orange, you may use a few drops of pure orange extract) 4-5 leaves of fresh mint (optional) + more for garnish if you want

Method:

If you are not using Greek yogurt, strain out the yogurt until it’s thick and creamy. Remove arils from pomegranates and set aside.

Muddle sugar with mint leaves. If you are not using sugar, julienne the mint leaves or crush them. Whisk yogurt and orange zest or extract, until creamy and lump free. Fold in the sugar and mint. Fold in the pomegranate arils and the almonds.

Garnish with more pomegranate arils and fresh mint. Chill until ready to serve.

This is a very free form recipe. Use any amount of yogurt to any amount of pomegranates. Serve as a side dish, a condiment, healthy snack or a dessert.

[yolkcheeks]

Okay let’s talk Cafe Mew Mew New, because I think I could get the ingredients for most of this. Throwing up a cut since we are still in the first day after release but this is just about the food, not the plot.

In the foreground we’ve got orange and apple juices- possibly carbonated given the corks, so something like Arancita & Mattinelli’s- and some little cups of something pink garnished with a little berry and a mint leaf. Now, for obvious reasons I wanna say that’s a pomegranate aril, but the charcuterie board seems to have them. Maybe a miracle berry and that’s something usually tangy or sour? I could see Akasaka doing something creative like that. Actually looking closer it’s a lighter pink, a layer of cream, then a thin layer of a darker pink/ purple which seems translucent, so maybe a jelly of some sort. Dragon fruit is close to that color, so maybe a pitaya mouse with a little pastry cream and then the jelly layer is also dragonfruit, with the “berry” being like a boba bubble of the same stuff.

Then there’s the charcuterie board, with prosciutto, pomegranate arils, rosemary, edamame, and some sort of soft smoked cheese, based on the thickness of the cuts and the rind. Probably Spanish or Italian, based on the other flavors on the board.

Deconstructed caprese.

Okay specifically baby mozzarella slices between vine-ripened cherry tomatoes and garnished with julienned basil. I choose to believe there’s more basil in a serving container just out of shot because that so little basil.

Single bite things! Enormous Be Our Guest energy because the pics say sandwiches but the cubes say cake. I’m going with sandwiches; garnished with cucumber & tomato is a white bread cream cheese situation, maybe cucumber sandwiches, maybe more like a flavored spread situation. The pink and white ones are cubes of ham and cheese, which makes sense with the olives and the prosciutto already in frame.

That does make all the food in on the table savory, except the coups, so maybe they’re little cups of borscht? With sour cream on top and uhhh… beet foam and a tiny leaf of sage? If I do this I will just put dill tbh.

[chocolate-sweetens-life-more]

White Chocolate Custard Tart + Pomegranate Gelee

17 ingredients

Produce

1 Cranberries, Fresh 1 Mint, Fresh 1 Pear, Red 1 cup Pomegranate, Juice 1 Pomegranate arils 1 Raspberries, Fresh

Refrigerated

1 Egg yolk 2 Eggs, large

Baking & Spices

1/4 cup Powdered sugar 1 tsp Vanilla 14 oz White chocolate

Dairy

9 tbsp Butter, Salted 1 1/4 cups Heavy cream 1/2 cup Whole milk

Desserts

1 1/2 tsp Gelatin

Liquids

1 tbsp Water

Other

1½ cups Bob's Red Mill 1 to 1 Gluten Free Flour or All-Purpose Flour

Recipe from The Kitchen McCabe - Love this website! Wonderful recipes, beautifully made, & lovely photography.

[spiciestmarinara]

pls try a pomegranate and report back

you can buy a whole one and there's good videos online about how to open them, or for slightly more money, most grocery stores sell cups of the pomegranate seeds already ready

YES Hello! I wanted to have tried it before answering you!

My roommates and I looked everywhere for a whole one because I wanted the animalistic experience of cutting into it, but

This was the best bet.

Official Pomegranate-First-Timer Review:

Is really good. I over-confidently tried to eat a big spoonful not knowing how much of each aril was seed. My dude roommate also hadn’t tried real pomegranate before, so we figured out the seed is edible together.

One at a time is totally the best, it’s like having to eat a skittle at a time, there’s enough flavor to make you want to eat “just one more” which @shrodingersboobs immediately pointed out is some Persephone Behavior.

I like the flavor way more than I expected, I would probably prioritize pomegranate juice over other fruit offerings now.

[greekcookingmadeeasy]

Homemade Pomegranate Liqueur

🍷

Homemade Pomegranate Liqueur - Spitiko Liqueur Rodi

BY: Greek Cooking Made Easy                          

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

Check my YouTube Video: HERE

Κοιτάξτε επίσης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ

SERVES  🍴⃒     PREP. TIME 🕔⃒ 

750 ml                    5 min.

COOK. TIME ♨   DIFFIC. LEVEL 👩‍🍳⃒

    10 min.                Very Easy

Traditionally in Greece, pomegranate symbolizes good luck and abundance of happiness.

That's why you will see many recipes that include it during the Holiday Season.

This liqueur is really incredible because it is so easily prepared at home and holds the amazing, distinctive sweetness of pomegranates.

A beautiful digestif drink to be served after your festive dinner. I promise you won't fail preparing this, it's that easy. Get into the Holiday "Spirit" 😉!!

Suitable for vegans.

INGREDIENTS:

·      2 cups / 370 gr. / 13 oz Pomegranate seeds

·      2 cups / 450 gr. / 15.9 oz Sugar

·      1.6 cups / 400 ml Greek Tsipouro (without anise) or Raki (or Vodka or Cognac)

·      1 Cinnamon Stick

·      4-5 Cloves

 

METHOD:

A.    Prepare the liqueur:

1.     Place the pomegranate seeds in a medium pot together with the sugar.

2.     Place it over medium heat.

3.     Pour on top the alcohol that you chose and stir to incorporate all ingredients.

4.     Add next the cinnamon stick and cloves. Blend them in.

5.     When sugar dissolves completely in the alcohol, reduce heat to low and let it simmer for a couple min., stirring regularly.

6.     Then turn off the heat.

7.     Place the lid on top of the pot and let it stand there, covered, for 24 hours!

 

B.    Finish the liqueur:

8.     After 24h, open the lid.

9.     Using a fine strainer, drain the liquid into a carafe, to remove the seeds, cinnamon and cloves.

10.  For storage and serving, pour the ready, clear liqueur into a nice liqueur bottle with lid.

11.  And you are done!

C. Serving suggestion:

Pomegranate Liqueur can be served any time of the year either at room temperature or cold from the fridge. Serve it together with some salted nuts.

I can sincerely reveal that it is prepared as easily as it is consumed lol!

Serve it during the Holiday Season to your guests as an aperitif before dinner or as a digestif after a rich meal.

Here it is decorating my Christmas buffet! Cheers!

D. Storage Info:

Like all liqueurs, it needs to be stored in your alcoholic drinks cupboard (bar) or a dark, dry place to be preserved for a long time. Although I can see it being consumed very quickly...

E. Info about Pomegranate and a beautiful Greek tradition:

Pomegranate is typically in season in the Northern Hemisphere from September to February, and in the Southern Hemisphere from March to May. As intact arils or juice, pomegranates are used in baking, cooking, juice blends, meal garnishes, smoothies, and alcoholic beverages, such as cocktails and wines.

The pomegranate originated in the region extending from modern-day Iran through Afghanistan and Pakistan to northern India, and has been cultivated since ancient times throughout the Mediterranean region.

Pomegranate (Rodi in Greek) is connected with a Greek New Year's tradition!

Greeks throw a whole pomegranate to break outside their front door on New Year's day. It is believed that the more seeds are scattered around, the more “Good luck and prosperity” the householder will have in the new Year! (with Excerpts from Wikipedia.)

Check my YouTube Video: HERE

Σπιτικό Λικέρ Ρόδι

BY: Greek Cooking Made Easy                          

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

ΜΕΡΙΔΕΣ🍴⃒   ΠΡΟΕΤΟΙΜΑΣΙΑ 🕔⃒

750 ml                    5 min.

ΜΑΓΕΙΡΕΜΑ ♨  ΒΑΘΜ. ΔΥΣΚΟΛΙΑΣ 👩‍🍳⃒

    10 min.                Πανεύκολο

Παραδοσιακά στην Ελλάδα, το ρόδι συμβολίζει την καλή τύχη και ευτυχία.

Γι' αυτό θα δείτε πολλές συνταγές που το περιλαμβάνουν την περίοδο των Γιορτών.

Αυτό το λικέρ είναι πραγματικά απίστευτο γιατί παρασκευάζεται τόσο εύκολα στο σπίτι και κρατά την εκπληκτική, χαρακτηριστική γλύκα τoυ ροδιού.

Ένα όμορφο χωνευτικό λικέρ που θα σερβίρετε μετά το γιορταστικό σας δείπνο. Υπόσχομαι ότι δεν θα αποτύχετε στην ετοιμασία του, τόσο εύκολο είναι. Μπείτε στο πνεύμα των γιορτών!

Κατάλληλο για βιγκαν.

 

ΥΛΙΚΑ:

• 2 φλ. / 370 γρ. / 13 oz σπόροι Ροδιού

• 2 φλ. / 450 γρ. / 15,9 oz Ζάχαρη

• 1,6 φλ. / 400 ml Τσίπουρο (χωρίς γλυκάνισο) ή Ρακί (ή βότκα ή κονιάκ)

• 1 ξυλάκι Κανέλας

• 4-5 Γαρύφαλλα

 

ΜΕΘΟΔΟΣ:

Α. Ετοιμάστε το λικέρ:

1. Βάλτε τους σπόρους ροδιού μέσα σε μια μέτρια κατσαρόλα μαζί με τη ζάχαρη.

2. Τοποθετήστε τη πάνω από μέτρια φωτιά.

3. Ρίξτε από πάνω το αλκοόλ που επιλέξατε και ανακατέψτε να ενσωματωθούν όλα τα υλικά.

4. Προσθέστε στη συνέχεια το ξυλάκι κανέλας και τα γαρύφαλλα. Ανακατέψτε τα.

5. Μόλις η ζάχαρη διαλυθεί τελείως στο αλκοόλ, χαμηλώστε τη φωτιά και αφήστε να πάρει μια βράση για λίγα λεπτά, ανακατεύοντας τακτικά.

6. Στη συνέχεια σβήστε τη φωτιά.

7. Τοποθετήστε το καπάκι πάνω από την κατσαρόλα και αφήστε τη να σταθεί εκεί, σκεπασμένη, για 24 ώρες!

 

Β. Τελειώστε το λικέρ:

8. Μετά από 24 ώρες, ανοίξτε το καπάκι.

9. Χρησιμοποιώντας ένα συρμάτινο σουρωτήρι με μικρές τρύπες, στραγγίστε το υγρό μέσα σε μια καράφα, για να αφαιρέσετε τους σπόρους, την κανέλα και τα γαρύφαλλα.

10. Για αποθήκευση και σερβίρισμα, ρίξτε τώρα το έτοιμο, διαυγές λικέρ σε ένα ωραίο μπουκάλι για λικέρ με πώμα.

11. Και... τελειώσατε!

Γ. Πρόταση σερβιρίσματος:

Το λικέρ ροδιού μπορεί να σερβιριστεί οποιαδήποτε εποχή του χρόνου είτε σε θερμοκρασία δωματίου ή κρύο από το ψυγείο. Σερβίρετε το μαζί με αλμυρούς ξηρούς καρπούς.

Μπορώ ειλικρινά να σας αποκαλύψω ότι ετοιμάζεται τόσο εύκολα όσο καταναλώνεται χαχα!

Σερβίρετε το κατά τη διάρκεια των Γιορτών στους καλεσμένους σας ως απεριτίφ πριν το δείπνο ή σα χωνευτικό μετά από ένα πλούσιο γεύμα.

Εδώ στολίζει τον χριστουγεννιάτικο μπουφέ μου! Στην υγειά σας!!

Δ. Πληροφορίες φύλαξης:

Όπως όλα τα λικέρ, πρέπει να φυλάσσεται στο ντουλάπι των αλκοολούχων ποτών (μπαρ) ή σε σκοτεινό, ξηρό μέρος για να διατηρηθεί για μεγάλο χρονικό διάστημα. Αν και βλέπω να καταναλώνεται πολύ γρήγορα...

 

Ε. Πληροφορίες για το ρόδι και μια όμορφη Ελληνική παράδοση:

Η Ροδιά βγάζει καρπούς στο βόρειο ημισφαίριο από τον Σεπτέμβριο μέχρι τον Φεβρουάριο και στο Νότιο Ημισφαίριο από τον Μάρτιο έως τον Μάιο. Τα ρόδια χρησιμοποιούνται στο μαγείρεμα και στη ζαχαροπλαστική, σε χυμούς, smoothies και σε αλκοολούχα ποτά, όπως τα κοκτέιλ και τα κρασιά.

Το ρόδι προέρχεται από την περιοχή που εκτείνεται από το σύγχρονο Ιράν μέσω του Αφγανιστάν και του Πακιστάν έως τη βόρεια Ινδία, και καλλιεργείται από την αρχαιότητα σε όλη την περιοχή της Μεσογείου.

Ο καρπός της Ροδιάς, το Ρόδι συνδέεται με μια παράδοση της πρωτοχρονιάς! Οι Έλληνες ρίχνουν ένα ολόκληρο ρόδι για να σπάσει έξω από την εξώπορτά τους την Πρωτοχρονιά. Πιστεύεται ότι όσο περισσότεροι σπόροι είναι διάσπαρτοι τριγύρω, τόσο περισσότερη «Καλή τύχη και ευημερία» θα έχει ο νοικοκύρης τη νέα χρονιά!

 (με Αποσπάσματα από τη Βικιπαίδεια)

 Κοιτάξτε επίσης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ

[photojq]

Blood Orange and Spinach Salad with Jalapeno Vinaigrette Recipe In search of a distinctive salad to prepare for a fancy dinner? Your guests will be amazed by the fresh spinach you prepare with blood oranges and jalapeno vinaigrette. 2 tablespoons honey, 1 large jalapeno pepper seeds and ribs removed, 1/2 teaspoon Dijon mustard, 4 tablespoons coarsely chopped pecans, 4 tablespoons crumbled feta cheese, 2 slices cooked bacon crumbled, 4 blood oranges divided, 1/4 cup rice vinegar, 4 tablespoons pomegranate arils, 4 cups loosely packed fresh spinach, 1 pinch salt and ground black pepper to taste, 1/4 cup olive oil

[tzuvenirs]

Pear and Pomegranate Salad This colorful salad is a fall and winter favorite. It's garnished with pomegranate arils and dressed with a warm pomegranate vinaigrette. 3 cups green leaf lettuce rinsed and torn, 1 tablespoon vegetable oil, 2 tablespoons pomegranate juice, 1 teaspoon prepared Dijon-style mustard, ground black pepper to taste, 2/3 cup pomegranate seeds, 1 tablespoon lemon juice, 1 Bartlett or Anjou pear, 1/2 tablespoon honey

[chefilona]

CHEF ILONA: Getting squashed!

When I was growing up, the pumpkin was always a popular ingredient in my home. My father who is of Armenian heritage loved eating not only the pumpkin flesh but relished coaxing the pumpkin seed from its shell after they were freshly roasted. Eating seeds in this way is ubiquitous in Middle Eastern culture and preparing squash in the fall was a favourite childhood memory of mine.

There is a myriad of varieties under the autumn squash umbrella and a plethora of unique species within each subset of varietals that would add seasonal flair to your table. Butternut squash is certainly one of the most readily available of the autumn squash, but I urge you to head out to the farmer’s market nearest you, or pop over to the many pumpkin patches that dot Atlantic Canada to try something different.

I recently went to a farm market in Summerside and learned a lot about different varieties of squash and I even got to try some varieties that I had never heard of before.  For the recipe I am sharing with you today, I picked up two smaller varieties of the Hubbard squash, Winter Sweet and Ambercup, and a white acorn squash. To make my double stuffed fall squash it really doesn’t matter which variety you choose, I personally prefer the smaller sizes because they are quicker to prepare and easier to serve.

You can play with the filling to suit your taste preferences. I used kale, but spinach, dandelion greens or Swiss chard would be equally delicious substitutions. I also opted to add cheese curds into the mix because they are like little nuggets of lactic joy, but feel free to use any cheese you like. If you want to enhance the sweetness profile, a ¼ cup of maple syrup or dried cranberries would work well with the flavour profile. If you want to make the stuffed squash a showstopper, consider garnishing with some pumpkin seeds, chopped pistachios, and pomegranate arils.

Double Stuffed Autumn Squash

Created by Chef Ilona Daniel

Serves 4-6

2 butternut squash or 4 smaller squash like Hubbard Burgess Buttercup, Acorn, or Sunshine Kabocha, halved and seeded

1 bunch kale, roughly 2 cups chopped leaves only

5 cloves garlic

 ¼ cup butter

1 cup cheddar, grated

1 cup cheese curds

1 cup plain sour cream

½ tsp nutmeg

3 tsp summer savory

Freshly ground salt and pepper

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Place your squash halves cut side up and drizzle the flesh with olive oil then season with salt and pepper, rub the flesh evenly. Bake for 40-50 minutes or until squash is fork tender.

While the squash is roasting, sauté the chopped kale with the garlic, summer savory and butter until the kale just begins to wilt.

Once the squash is cooked, scoop out the flesh into a bowl, being careful not to pierce the skin.

In the bowl with the squash flesh, add in the cooked kale, half of the cheddar cheese, sour cream, nutmeg, summer savory, and salt and pepper to taste.  Mix everything together with a fork until creamy then add the squash mixture back into the about halfway, then sprinkle with cheese curds and top with more of the squash mixture. Sprinkle cheddar cheese over the top of the stuffed squash. Bake for another 15 minutes at 400F or until the cheddar on the top is melted and bubbling.

[fortheloveoffoodporn]

White Christmas Mojito

Ingredients

3/4 cup of lime juice

1/4 cup of packed mint leaves, plus more for garnish

1/2 cup of sugar

1/2 cup of white rum

1/2 cup of coconut rum

1 cup of canned coconut milk

sparkling water

pomegranate arils

Directions

In a larger pitcher, muddle the mint leaves in the sugar and lime juice.

Using a strainer, remove the muddled mint leaves (optional).

Add the white rum, coconut rum, and canned coconut milk to the pitcher and stir vigorously until all ingredients are combined well.

Fill four glasses halfway with ice and 3/4 full with coconut rum mixture.

Top off each glass with sparkling water. Garnish with mint leaves and pomegranate arils, and enjoy!

[nbula-rising]

Crispy Prosciutto Baked Brie Bites with Honey Pears + Walnuts. Prep time: 20 MINUTES cook time: 30 MINUTES total time: 50 MINUTES yields: MAKES 24 BITES

Ingredients

20 sheets phyllo dough, thawed 6 tablespoons butter, melted 12 slices thinly cut prosciutto 1/3 cup honey 2 pears, thinly sliced OR diced 3/4 cups old fashioned oats 3/4 cup raw walnuts, roughly chopped 1 tablespoon flour 1 tablespoon brown sugar 3 tablespoons butter 2 (8 ounce) wheels brie, cut each into 16 equal wedges Arils from one pomegranate, for garnish

Instructions

Preheat oven to 375 degrees F. Lightly grease two (12-cup) muffin/cupcake tins. Take a sheet of phyllo and brush with melted butter. Lay another sheet on top and repeat until you have five phyllo sheets stacked up. Cut the sheets into 6 equal squares and push into the prepared cupcake tins, fitting the phyllo snugly into the tin. Repeat with the remaining sheets of phyllo dough. Now take the prosciutto and cut each piece in half lengthwise. Fit the prosciutto in a single layer inside the cups. Bake for about 10 minutes or until golden just set. Watch carefully and don't let them burn. Remove the cups from the molds and place on a baking sheet. Meanwhile, add the honey to a skillet with sides and bring to a boil, boil 3-5 minutes or until the honey just starts to thicken. Remove from the heat and add the pear slices. Let the pears sit in the syrup for a few minutes, but no longer. You don't want the pears to become too soft to work with. Remove the pears from the honey. In a bowl, combine the oats, walnuts, brown sugar and flour. Use your hands to mix in the butter until the mixture is moist and crumbly. Place a few pears inside each phyllo cup. Add 1 wedge of brie and top with a tablespoon of the walnut-oat mixture. Place back in the oven and bake for 15 minutes or until the crumble is golden. Remove from the oven and transfer to a serving plate. Garnish with pomegranate arils and drizzle with honey. Serve warm.

[ourrecipebook]

Vegan Chocolate Orange Oatmeal

Serving: 2

Ingredients

1 cup rolled oats

2 Tbsp chia seeds

2 Tbsp raw cacao powder

1 tsp cinnamon

2 cups unsweetened almond milk (or milk of choice)

1 large mandarin orange, zest + fruit

Toppings: pomegranate arils, nut butter, hemp seeds, cacao nibs, etc.

Directions

Mix rolled oats with chia seeds, raw cacao powder, and cinnamon in a saucepan and stir ingredients to evenly disperse them. Pour in almond milk or other unsweetened milk of choice and stir again.

Bring the oatmeal to a boil, then reduce heat to a simmer. Continue to cook and stir for about 10 minutes, or until the liquid has been absorbed. If you prefer your oats a little more runny, feel free to add a bit more milk as desired, or serve with a splash of milk.

Remove the cooked oatmeal from heat and serve it into bowls. Top with orange slices, orange zest, and other toppings as desired. I added pomegranates, almond butter, hemp seeds, and cacao nibs. Enjoy!

Notes

Cooked oatmeal can last about 4-6 days in an airtight container in the fridge. If you want to make this recipe ahead of time, you have a few storage options. Either,

Store the chocolate oats on their own, then reheat portions in the microwave or stovetop as needed. Add toppings before eating (best if you want your leftovers warm). If you don’t mind eating cold oatmeal, portion out the oatmeal into glass jars and add toppings right away. This version can be grabbed straight from the fridge and brought with you to work/school. Because the oranges are peeled, you should eat these within 4 days.

If you follow a gluten-free diet, make sure that you are using certified gluten-free oats.

(Source)