Pomegranate Gelee Recipes

POMEGRANATE GELEE

Pomegranate Gelee image

When you replace the usual gelatin with agar, like this healthy dessert does, you're getting the health benefits of the seaweed from which the setting agent is derived.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Number Of Ingredients 6

Ingredients

1 1/2 cups water
16 ounces pomegranate juice
1 cup fresh orange juice, strained
2 tablespoons agar (seaweed-based gelatin substitute)
1 cup sugar
1 cup seedless green grapes, quartered

Steps:

Combine the water, pomegranate juice, orange juice, agar, and sugar in a medium saucepan over high heat, whisking occasionally. Bring to a boil. Reduce to a simmer and whisk until the sugar and the agar have dissolved completely, about 5 minutes.
Transfer mixture to a large bowl or liquid measuring cup (for easy pouring). Divide grapes evenly among 8 parfait glasses and pour 2/3 cup pomegranate mixture into each glass, whisking the liquid before pouring to be sure no agar has settled to the bottom. Refrigerate until set, about 3 hours.

Nutrition Facts : Calories 157 g

PATE WITH POMEGRANATE GELEE

Pate with Pomegranate Gelee image

Champagne and pate are holiday favorites, but the flavor of an in-season fruit stars here: A tart pomegranate gelatin glosses the surface of pate, which is made with chicken livers and served with baguette slices.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 12

Ingredients

1 cup (2 sticks) unsalted butter
3/4 pound chicken livers, rinsed and patted dry
1/2 pound cremini mushrooms, sliced
1/3 cup coarsely chopped shallots
1 tablespoon minced garlic, (2 to 3 cloves)
1/4 teaspoon cayenne pepper
2 1/2 teaspoons coarse salt
1/3 cup dry white wine
1 1/2 teaspoon fresh thyme leaves
1 1/2 teaspoons unflavored gelatin
3/4 cup pomegranate juice, chilled
Toasted baguette slices or crackers, for serving

Steps:

Line a 6-inch square pan or a 9-by-5-inch loaf pan with plastic wrap; set aside. Melt 1/4 cup butter in a large skillet over medium-high heat. Add livers, mushrooms, shallots, garlic, and cayenne pepper. Cook, stirring occasionally, until livers are cooked through, about 5 minutes. Stir in 1 teaspoon salt, the wine, and thyme. Reduce heat to low. Cover; cook until liquid has reduced and mushrooms are very soft, about 10 minutes. Let cool.
Transfer mixture to a food processor. Add remaining 3/4 cup butter and 11/2 teaspoons salt; process until smooth, about 3 minutes. Transfer to prepared pan, and refrigerate until cool, about 30 minutes.
Sprinkle gelatin over 3 tablespoons pomegranate juice in a bowl; let stand until softened, about 5 minutes. Meanwhile, prepare an ice-water bath. Heat remaining juice until warm; add to gelatin mixture. Stir until dissolved. Set bowl in ice-water bath; let cool to room temperature, stirring. Slowly pour over pate; refrigerate until firm, 3 hours or overnight. Lift up on plastic wrap to unmold. Serve with toast or crackers.

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