Pomegranate Glazed Crullers Recipes

POMEGRANATE GLAZED CORNISH GAME HENS

Steps:

• Preheat oven to 375 deress Season game hens with salt,pepper and thyme cook on rack for 1 hr.
• or until done.
• Brush pomegranate glaze on hens.
• Roast another 5 mins.
• Sprinkle with fresh pomegranat arils.
• Serve wigth remaining glaze as a sauce.
• Pomegranate Glaze To juice pomegranate slice in half crosswise and use a citrus juicer.
• In stainless stell sauce pan simmer juice with a pinch of salt until reduced to a syrupy glaze about 10 Mins.

POMEGRANATE-GLAZED CRULLERS

Steps:

• For the pate a choux: Combine the milk, butter, salt, sugar and 1/2 cup water in a medium saucepan over medium heat. Heat, stirring occasionally to ensure that the butter melts completely, until the liquid begins to simmer. Add the flour and cook, stirring vigorously with a wooden spoon, until the mixture comes together to form an even dough. Continue to cook, stirring, until the dough begins to pull away from the sides as you stir and leaves a film or thin residue on the bottom and sides of the pan, 2 to 3 minutes. Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment.
• Slowly mix the dough until it cools to room temperature, about 3 minutes. When the dough has cooled, add the egg white and whole eggs one at a time, mixing well on medium speed. Scrape down the sides after each egg. After the last egg is added, scrape down the bowl and beat on high speed until the dough is smooth, thick and glossy, about 3 minutes. Scoop the dough into a piping bag fitted with a star tip.
• Meanwhile, add enough canola oil to a Dutch oven or large, heavy-bottomed pot so it comes 2 inches up the sides of the pot. Heat over medium-high heat to 350 degrees F.
• Cut 3-inch squares out of parchment paper and pipe an even circle of dough onto each square, making sure the ends meet. Gently place the choux one by one into the oil upside down and remove the paper with tongs. Fry until golden brown, about 2 minutes on each side. Drain on cooling racks or paper towels.
• For the pomegranate glaze: Add the pomegranate juice, granulated sugar and lemon juice to a saucepot over low heat and bring to a simmer. Simmer until the syrup is thickened, reduced by half and coats the back of a spoon, 30 to 40 minutes.
• Mix the confectioners' sugar, egg white and 3 tablespoons of the pomegranate mixture in a medium bowl. Whisk until the mixture is smooth and the sugar is completely dissolved. If the glaze is too runny, add a bit more confectioners' sugar; if it's too thick, add a tiny bit of evaporated milk. Reserve the rest of the pomegranate mixture for another use.
• Dip the tops of the crullers into the glaze, top with pomegranate seeds and let dry for 5 minutes before serving.

POMEGRANATE GLAZED PORK

Steps:

• Remove the pork roast from the refrigerator 30 minutes before cooking.
• Preheat the oven to 350 degrees F. Place the rack on the lower middle section of the oven.
• Place the carrot halves on the bottom of a small roasting pan and set aside.
• Trim off any thick areas of fat from the roast. Make shallow slits about 1 inch apart in a crosshatch on the meat of the roast. Mix together the cinnamon, cloves and 1 tablespoon salt in a small bowl. Sprinkle the seasoning mixture evenly over the roast and rub to coat. Place the roast on the carrots and add 1/2 cup water to the pan. Roast for 1 hour, adding another 1/2 cup water if the pan gets dry.
• Meanwhile, combine the pomegranate juice and thyme in a small saucepan. Place over medium heat and reduce by half, about 15 minutes. Stir in the maple syrup and mustard and continue to reduce until slightly thickened, another 3 to 4 minutes. Season with the remaining 1/4 teaspoon salt and remove and discard the thyme.
• Baste the meat with the pomegranate mixture and roast until the internal temperature reaches 120 degrees F, another 30 minutes. Remove the roast from the oven and turn the oven up to 450 degrees F.
• Baste the roast again with the pomegranate mixture. Return the roast to the hot oven for an additional 20 minutes, basting with the pomegranate sauce every 5 to 10 minutes until the internal temperature reaches 135 degrees F and the roast is evenly glazed. Remove the roast to a platter to rest for 10 minutes. Add any juices from the pan to the sauce and bring to a simmer over medium heat. Stir to combine. Slice the roast and serve with the sauce on the side.

ORANGE GLAZED DOUGHNUTS-CRULLERS

Steps:

• EVENING BEFORE:.
• In a large bowl, dissolve yeast in water.
• Beat in the milk, butter, sugar, salt and eggs.
• Beat in 2 cups of flour until smooth. Add remaining flour.
• Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight.
• THE NEXT MORNING:.
• Punch dough down; divide in half. Return one portion to the refrigerator.
• On a floured surface, roll out second portion into an 18-in. x 9-in. rectangle; cut width-wise into 3/4-in. strips.
• Fold each strip in half lengthwise and twist several times. Pinch the ends to seal. Place on greased baking sheets. Repeat with remaining dough. Cover and let rise until almost doubled, about 35-45 minutes.
• In a wide, large pot or deep-fat fryer, heat oil to 375°. Fry crullers, a few at a time, until golden, about 1 minute on each side, turning with a slotted spoon.
• Drain on paper towels. In a small bowl, combine glaze ingredients; brush over warm crullers. Enjoy!

POMEGRANATE GLAZED SALMON

Steps:

• Marinate the fish in 2 t olive oil and sprinkle with sea salt and freshly ground black pepper.
• Let sit for about 20 minutes while you prepare the glaze.
• Place the pomegranate seeds in a strainer set over a small bowl.
• With the fork or the back of a spoon, press the seeds against the strainer, forcing the liquid into the bowl.
• Place the juice, lemon zest, Dijon mustard, balsamic vinegar and soy sauce in a small non-reactive saucepan and cook over medium heat.
• While the glaze is reducing, get a cast iron skillet pretty hot and place fish skin side down (without moving) and let sear for about 1-2 minutes.
• Turn the fish over and while it's cooking on the other side, carefully peel away and discard skin.
• Let cook for about 4-5 minutes or until a nice golden brown color.
• Flip the fish over one last time and let sear on the side you removed the skin from.
• Cooking times vary depending on how thick your cut of fish is, and how done you prefer your fish.
• Remove to a plate and let sit.
• Put the 1 T of butter in the glaze and stir until just melted.
• Drizzle over fish.