Pomegranates...

[Jenne]

Hey, just a question for the chefs (both official and unofficial) here at PD:

Any notion of what to do with 3 pomegranates vis a vis cooking dinner?

TIA

[LMNO]

take 1 1/2 c OJ, 1/4 port, 1 C red wine, 4 c chicken stock, shallot, carrot, celery, peppercorns, parsley, bayleaf.

Peel pomagranites and put the seed sin a bowl.  Crush them to release the juice.  Toss everything into a pot, and reduce until thickened.  Strain, whisk in some cold butter. Season to taste

Server over grilled lamb dusted with coriander, cumin, and salt.

[AFK]

Give them to someone else and order take out. 

That's what I would do. 

[Jenne]

take 1 1/2 c OJ, 1/4 port, 1 C red wine, 4 c chicken stock, shallot, carrot, celery, peppercorns, parsley, bayleaf.

Peel pomagranites and put the seed sin a bowl.  Crush them to release the juice.  Toss everything into a pot, and reduce until thickened.  Strain, whisk in some cold butter. Season to taste

Server over grilled lamb dusted with coriander, cumin, and salt.

Lamb already grilled, eh?  Sounds good.  What about pork?  I fancied them with pork...would this work?

[Jenne]

Give them to someone else and order take out. 

That's what I would do. 

Yeah...I would, but they've 1) been around for a week and starting to cave in/get overripe and 2) were $$$, hate to waste them...

[LMNO]

Would probably work with pork...  It's a fairly strong-flavored sauce, which is why it goes well with the gaminess of the lamb; but that's not saying it wouldn't do well with a seared pork chop.

[Jenne]

That's what I  was hopin' to hear, dear Alphadude...thank ye.

[BADGE OF HONOR]

Alternative:  take the seeds, add vodka.  Let soak.  Eat.

[Jenne]

Hey, might do that, actually, with half of one, just to try! 

[BADGE OF HONOR]

It is, like and vodka-soaked fruit, quite nice. 

[Jenne]

Does it flavor the vodka much?  I've heard of making vanilla vodka this way with putting a vanilla bean inside and just letting it sit for a while--same with vanilla sugar for baking.

[BADGE OF HONOR]

Yeah, I suppose, but the point is more to impregnate the fruit with the vodka than vice versa.  The classic is cutting a hole in a watermelon and sticking in the neck of the bottle and letting it seep in for a day or so.    

[Jenne]

That I've done.  With the watermelon, I mean...my family is fond of doing this on the 4th of July.

Well, hm...will definitely try the pomegranate seed thing and see about the changes in the vodka as well as the seeds...

[BADGE OF HONOR]

If you want to flavor the vodka then I would recommend crushing the seeds to release the juice.

[Bebek Sincap Ratatosk]

Pomegranate Fowl is very nice, I think we used Guinea Fowl and a pomegranate sauce similar to LMNO's suggestion. It seems to work well with any gamey sort of meat. Also, we did a lovely turkey with pomegranates, including a glaze for the breast and stuffing a bunch of seeds in the cavity, along with a quartered orange, lemon and onion.