Butteredcouscouswithpomegranateandalmonds Recipes

POMEGRANATE GIMLETS

Pomegranate Gimlets image

Provided by Food Network

Time 10m

Yield 6 to 8 cocktails

Number Of Ingredients 6

Ingredients

1 1/2 cups gin, such as Tanqueray
1 cup freshly squeezed lime juice (6 to 8 limes)
1 cup pomegranate juice, such as Pom Wonderful
1/2 cup simple syrup (see Cook's Note)
Pomegranate seeds, for garnish
6 to 8 thin, whole, round slices of lime, for garnish

Steps:

At least 1 hour before serving, freeze 6 to 8 martini glasses.
Combine the gin, lime juice, pomegranate juice, and simple syrup in a large pitcher. Fill a cocktail shaker half full of ice, pour in the gimlet mixture until the shaker is 3/4 full and shake for 15 seconds. Pour into the frozen glasses and garnish each glass with a teaspoon of pomegranate seeds and a slice of lime.

BUTTERED COUSCOUS WITH POMEGRANATE AND ALMONDS

Buttered Couscous With Pomegranate and Almonds image

This is from the December 2006 edition of Sainsbury's magazine. It is outstanding! The recipe is for 12 servings but I adjusted it to 150g couscous to 250ml of boiling water for two very generous servings. I also used flaked almonds instead of whole blanched almonds. DH said it's the best couscous he's ever had :)

Provided by HappyBunny

Categories Grains

Time 35m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

3 pomegranates
700 g couscous (1 lb 8oz)
75 g butter (3oz)
2 (100 g) bags blanched almonds
1 (25 g) pack fresh coriander, leaves only, chopped
0.5 (25 g) pack of fresh mint, leaves only, chopped

Steps:

Halve the pomegranates and pick out the seeds. Divide the couscous between two large mixing bowls and pour 570ml (1 pint) boiling water into each one. Cover with a clean cloth and leave for 10 minutes.
Meanwhile, melt the butter in a frying pan and add the almonds. Cook them until they are golden, stirring now and then. This will only take a few minutes. Keep an eye on them as they can burn quite easily.
Season the cousous and fluff with a fork. Divide the buttery almonds, pomegranate seeds and herbs between the bowls of couscous and stir.

Nutrition Facts : Calories 392.6, Fat 14.1, SaturatedFat 4, Cholesterol 13.4, Sodium 52, Carbohydrate 56.2, Fiber 5.8, Sugar 7.2, Protein 11.9

POMEGRANATE MOLASSES BUTTER

Pomegranate Molasses Butter image

Provided by Food Network

Time 5m

Yield 8 servings

Number Of Ingredients 3

Ingredients

1 stick salted butter, at room temperature
2 tablespoons pomegranate molasses
Zest of 1/2 small orange (about 1/4 teaspoon)

Steps:

Whip the butter until smooth in an electric mixer. Add in the pomegranate molasses and orange zest and beat until smooth. Transfer to a ramekin. Serve immediately or refrigerate for up to 1 week.
Serve on pancakes, muffins, biscuits or scones.

HOMEMADE POMEGRANATE MOLASSES

Homemade Pomegranate Molasses image

Drizzle this syrup over ice cream, whisk it into a vinaigrette, or add it to meat stews in lieu of vinegar.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 1h15m

Yield Makes 1/2 cup

Number Of Ingredients 3

Ingredients

1 1/2 cups pomegranate juice
3 tablespoons sugar
1 tablespoon fresh lime juice

Steps:

Combine pomegranate juice and sugar in a small saucepan. Bring to a boil and cook, stirring, until sugar is dissolved. Reduce heat to medium; simmer until reduced to 1/2 cup, about 30 minutes. Let cool. Stir in lime juice.

POMEGRANATE-COCONUT TRIFLE

Pomegranate-Coconut Trifle image

Velvety coconut custard is sandwiched between two gelatins in this magnificent make-ahead dessert: pomegranate on the bottom and coconut water (studded with pomegranate seeds) on the top. Store-bought lady fingers keep each layer separate, and the whole thing is finished with whipped cream and toasted coconut.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 9h20m

Yield Serves 8 to 12

Number Of Ingredients 15

Ingredients

3 tablespoons unflavored gelatin (from 4 envelopes)
1 cup cold water
3 cups 100 percent pomegranate juice
2/3 cup plus 2 tablespoons superfine sugar
3 tablespoons cornstarch
1/4 teaspoon kosher salt
1 cup cream of coconut, such as Coco Lopez (from a 15-ounce can)
2 1/2 cups heavy cream
3 large egg yolks
2 tablespoons unsalted butter
2 teaspoons pure vanilla extract or paste
16 ladyfingers, halved crosswise
4 cups coconut water, preferably Harmless Harvest
3/4 cup pomegranate arils
1/2 cup sweetened shredded coconut, lightly toasted (optional)

Steps:

In a saucepan, sprinkle gelatin over cold water; let stand until softened, about 5 minutes. Heat over medium until gelatin dissolves. In a 12- to 14-cup trifle dish or glass bowl, combine pomegranate juice, 1/3 cup sugar, and half of gelatin mixture (reserve remaining gelatin mixture at room temperature), stirring until sugar dissolves. Refrigerate until set, about 4 hours.
Meanwhile, in another saucepan, whisk together cornstarch, salt, cream of coconut, 1/2 cup heavy cream, and egg yolks until smooth. Add butter; cook over medium heat, stirring occasionally, until mixture comes to a boil. Cook, stirring, until it has the consistency of pudding. Strain through a fine-mesh sieve into a bowl; stir in vanilla. Cover surface with plastic wrap to prevent a skin from forming; let cool completely. Whip 1 cup heavy cream to stiff peaks; fold into pastry cream until smooth.
Arrange half of ladyfingers evenly in a single layer over pomegranate gelatin. Spoon pastry cream over top, spreading with an offset spatula until smooth. Top with remaining ladyfingers, in a single layer. Refrigerate; meanwhile, prepare an ice-water bath. In a bowl, stir together coconut water, 1/3 cup sugar, and reserved gelatin mixture until sugar dissolves. Place bowl over ice-water bath; let stand, stirring a few times, until mixture begins to thicken and mound, 20 to 30 minutes. Stir in pomegranate arils. Transfer mixture to trifle dish; smooth top. Refrigerate until set, at least 4 hours or, covered, up to 3 days.
Whisk remaining 1 cup heavy cream and 2 tablespoons sugar to soft peaks. Spoon over trifle; sprinkle with toasted coconut. Spoon into bowls and serve.

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