Pomegranate molasses is my new, favorite ingredient.While I was visiting family in NJ over the holidays, Mom and I checked out a new spice shop. The Savory Spice Shop in Princeton is a part of the chain of shops and online business devoted to fresh spices and seasonings.
Mom suggested that I try something new and I chose Pomegranate Molasses.
The molasses looks like a thick, ruby red syrup. The flavor is intense pomegranate. Sweet, but not too sweet.
So, when I returned home, the search was on for how to use pomegranate molasses. It is a common ingredient in middle eastern cooking but that is not my normal realm of cookery. A Google search gave me the idea of chicken with a salsa of avocado and pomegranate. The avocado was creamy and the pomegranate seeds "popped" with juicy sweetness. Lime juice, cilantro and jalapeno added to the salsa flavor. Hubby was a big fan of this meal. See the recipe at the end of the post.
Pomegranate molasses added to roasting carrots with Moroccan seasonings were delicious. I tossed carrots with olive oil, ground cumin, cayenne pepper and crushed coriander seeds at 425 degrees for about 15 minutes, flipping the carrots 1-2 times. Then I added about 1 1/2 teaspoons pomegranate molasses to the roasted carrots, flipped and roasted another 5 minutes. The carrots were savory-sweet and had a wonderful aroma and taste. I decided to go a step further and puree the carrots with some carrot juice I had in the refrigerator. This is a great way to serve a colorful vegetable and prepare it way in advance. I topped the pureed carrots with some pomegranate seeds. Fantastic!
Adding a 1/2 teaspoon of pomegranate molasses to a vinaigrette salad dressing is a great way to incorporate flavor into a otherwise plain salad.
For a sweet treat, top ice cream with pomegranate molasses. It will be your new favorite.
Avocado, Pomegranate Salsa
1 avodacao, peeled, pitted and cut into 1/2 inch dice
1/4 cup pomegranate seeds
juice and zest of 1 lime
3 scallions, white and green sliced thinly
1 jalapeno seeded and diced fine
2 - 4 tablespoons chopped cilantro
1 tablespoon olive oil
2 teaspoons pomegranate molasses
Combine all ingredients in a small bowl and season with kosher salt. May be made up to 1 hour prior to serving.