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Oranges with Pomegranate Molasses and Honey

Oranges with Pomegranate Molasses and Honey

Ingredients

  • 8 large navel oranges (preferably Cara Cara), all peel and white pith cut away, oranges sliced into thin rounds
  • 1 cup floral honey (such as tupelo or orange blossom)
  • 1/4 tablespoon ground cinnamon
  • 3 tablespoons pomegranate molasses*
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 8 Medjool dates, pitted, chopped

Recipe Preparation

  • Arrange orange slices, overlapping slightly, on large rimmed platter. Whisk honey, pomegranate molasses, ground cinnamon, and sea salt in small bowl to blend; drizzle evenly over oranges. Sprinkle oranges evenly with chopped dates. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

  • *A thick pomegranate syrup; available at some supermarkets and at Middle Eastern markets and from adrianascaravan.com.

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Recipe

Step 1: In a small bowl, whisk together pomegranate molasses, honey, orange juice and salt. Whisk in oil.

Step 2: Place spinach in a large bowl. Just before serving, toss spinach with dressing. Arrange oranges on top. Scoop out avocado on top of oranges and sprinkle with pomegranate seeds, if using.

Reprinted with permission from Bonnie Stern’s Friday Night Dinners (2008 Random House Canada).

Ingredients

2 tbsp pomegranate molasses, available at Middle Eastern stores, specialty markets and gourmet shops
1 tbsp honey
3 tbsp orange juice
1/2 tsp kosher salt
1/4 cup extra virgin olive oil
1 lb. baby spinach (about 12 cups)
2 large oranges, peeled and separated in segments
1 ripe avocado
1 cup pomegranate seeds, optional

Directions

Step 1: In a small bowl, whisk together pomegranate molasses, honey, orange juice and salt. Whisk in oil.

Step 2: Place spinach in a large bowl. Just before serving, toss spinach with dressing. Arrange oranges on top. Scoop out avocado on top of oranges and sprinkle with pomegranate seeds, if using.

Reprinted with permission from Bonnie Stern’s Friday Night Dinners (2008 Random House Canada).


Bobby Flay's Pomegranate Recipes

Whisk together all ingredients and let sit at room temperature for at least 30 minutes before using.

Pan Roasted Chicken
2 tablespoons olive oil
4 (8-ounce) boneless chicken breasts, skin on
Salt and freshly ground black pepper

Heat the oil in a large nonstick sauté pan over high until almost smoking. Season chicken on both sides with salt and pepper. Place chicken in the pan, skin-side down and cook until golden brown, 3 to 4 minutes. Turn chicken over, brush with some of the glaze and continue cooking, brushing with the glaze every minute, until chicken is cooked through, about 5 to 6 minutes longer.

Orange and Pomegranate Relish
Seeds from 1 pomegranate
2 oranges, peeled and segmented
2 green onions, thinly sliced
Juice of 1 lime
2 teaspoons honey
2 tablespoons finely chopped cilantro or flat leaf parsley

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Combine all ingredients in a medium bowl and let sit at room temperature for 15 minutes before serving.

Pomegranate Raita
1 cup Greek Yogurt
1/4 cup pomegranate seeds
2 tablespoons pomegranate juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped cilantro, or parsley or mint

Pomegranate Margarita
1 3/4 cups chilled Pomegranate juice
Kosher salt
1 1/2 cups silver Tequila
1 cup Cointreau
2/3 cup fresh lime juice
Ice cubes
8 lime wedges, for garnish
Pomegranate seeds, for garnish
Mint sprigs, for garnish

Pour 1/4 cup of pomegranate juice in a saucer and dip rims of glasses. Then dip moistened rims of glasses in kosher salt. Stir the remaining 1 ½ cups of pomegranate juice, the tequila, Contreau and lime juice. Working in batches, shake the mixture in a large ice-filled shaker, then strain into the glasses or mix together all ingredients in a pitcher. Garnish each margarita with a lime, pomegranate seeds and mint sprigs.


Pomegranate Molasses and Honey Broiled Chicken Tenders

A chicken tender is a strip of lean white meat just under each breast of a chicken. They come off very easily and are often sold separately from the breast. The most popular preparation is breaded and deep-fried which begs the question why one would choose a cut of meat for it’s “leanness” only to then turn around and deep-fry it!

In this recipe, I first marinade them briefly with pomegranate molasses, honey, dried herbs, and roasted garlic, then broil them in the oven for about 15 min.

They’re tangy, sweet, herbaceous, smoky, and still lean! Garnish with fresh rosemary and Moro blood oranges for an even more Mediterranean feel.

INGREDIENTS

  • 8 chicken tenders (1 pack of Grove Ladder Farm chicken tenders)
  • 3 tbsp pomegranate molasses
  • 2 tbsp honey
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 1 tsp roasted garlic powder
  • Kosher salt to taste
  • Black pepper to taste
  • Garnish with:
    • 1 tbsp chopped fresh rosemary leaves (garnish)
    • Moro blood orange carpels (yes that is what those individual parts of an orange that we eat are called)

    DIRECTIONS

    • Mix the ingredients for the marinade set aside.
    • Place the chicken tenders in one layer in a large, glass or ceramic baking dish.
      • Note: Chicken tenders may come with a white tendon attached to one end, trim them off and discard.
      • You can do this an hour or two ahead. Just remember to take the marinading chicken tenders (or any raw meat for that matter) out of the fridge at least 30 minutes before you put them in the oven. This will allow the meat to get to room temp and cook more evenly.
      • Make sure to wash everything used in preparing raw chicken such as kitchen tools, cutting boards, containers, surfaces, and especially your hands in hot soapy water afterward to prevent cross-contamination.
      • Also, I use a yellow cutting board just for poultry as an added precaution against cross-contamination.

      • Pre-heat the oven to broil, place a rack on the second from the top level.
      • When the oven has reached broil temp, remove the plastic wrap from the baking dish with the marinading chicken tenders, place the baking dish into the pre-heated oven on the second from the top level.
      • Cook for about 7 minutes on one side, turn over, cook on the other side for another 7 minutes.
        • Note: You can place the oven rack on the topmost level but monitor the broiling chicken tenders very carefully as the sugars in the molasses and the honey may burn before the chicken tender is fully cooked (about 10 minutes at the topmost level).


        ENJOY!

        Pomegranate Molasses and Honey Broiled Chicken Tenders

        This is part of a series of posts that are a collaboration between myself and Grove Ladder Farm, a small, family-run farm in Sarasota, Florida that specializes in pasture-raised, non-GMO, soy-free poultry for meat and eggs. I created recipes/dishes that featured their various products in order to provide them with photographs to use in their online and print marketing materials. The photos are used with their permission.


        Beet, Orange and Pomegranate Salad

        The pomegranate has been cultivated all over the Mediterranean region since ancient times, and was well known in the Biblical period. It is one of the Shivat Haminim, the Seven Species for which the Land of Israel is praised (Deuteronomy 8:8), and was one of the fruits brought back by the Twelve Spies (Numbers 13:23). On Rosh Hashanah, a traditional practice is to eat simanim, or symbolic foods, in order to presage good things for the future. The prayer for the pomegranate is “sheyirbu zechuyoteinu kerimon” (“may our merits increase as the seeds of a pomegranate”), referring to its large number of seeds.

        And just how many seeds are there in a pomegranate? While a graduate student at Columbia University, Alexander Haubold counted the number of seeds in a pomegranate. He calculated the average number of seeds in 206 pomegranates from around the world, and found it to be exactly 613. The number of seeds per pomegranate varied between 165 and 1,370, so clearly each individual pomegranate did not have 613 seeds. Updated results of his experiment can be found at: http://www.aquaphoenix.com/misc/pomegranate

        Filled with garnet-colored beet cubes, ruby-red pomegranate arils, roasted maple-flavored sweet potatoes and tangy orange slices, this eye-catching salad is a boon for both body and soul. You will find yourself making it not only for Rosh Hashanah, but around the year.

        Assemble your ingredients.

        Roast the sweet potatoes: Preheat the oven to 425 F. Peel the sweet potatoes. Cut each sweet potato into slices about 1/2 inch thick. Cut each slice into small cubes . Mix together one tablespoon vegetable oil and one tablespoon pure maple syrup. Rub the mixture over the sweet potato cubes. Spread the sweet potatoes out on a parchment-lined baking sheet and roast the sweet potatoes on the middle rack of the oven for 22-25 minutes. They should just start to be brown around the edges and you should be able to pierce one of the cubes easily with a knife. Allow the sweet potatoes to cool.

        Slice the oranges: Cut off a small piece of the orange from the top and the bottom of the fruit. This will allow it to sit flatly on the cutting board. Cut off the peel with the white part (pith), in strips, starting at the top of the orange and cutting downwards, following the curve of the orange. Turn the orange on its side and slice into rounds.

        Seed the pomegranate: Cut the pomegranate into quarters and remove the seeds gently from the white membranes. I have a special tool (see below) to remove the pomegranate seeds, but I find the process of removing them by hand very therapeutic. I know… whatever rocks your boat, Nanette.

        Cube the beets: I buy already cooked, skinned beets to make this salad. Cut up the beets into small cubes, similar in size to the sweet potatoes.

        Toast the almonds: Toast the almonds in a skillet over a medium-high flame until they are light golden in color. If your custom is not to use nuts on Rosh Hashanah, sunflower seeds or pumpkin seeds are an excellent substitute for the almonds.

        Gather together your ingredients for the salad dressing. It has taken me four years to track down pomegranate molasses. If you can’t find it in your neighborhood grocery store, substitute 1/2 tablespoon balsamic vinegar and an extra 1/2 tablespoon of maple syrup or honey for the pomegranate molasses.

        Place your choice of greens on a shallow platter. Top with the sweet potatoes, beets, and oranges. Drizzle the salad with salad dressing and top with pomegranate seeds and toasted almonds, or sunflower / pumpkin seeds, as preferred.


        Roasted jerusalem artichokes with pomegranate

        This is a festival of flavours, the sharp sweetness of the pomegranate pairing beautifully with the soft, savoury tubers and the rich crunch of the pine nuts.

        Serves 4
        500g jerusalem artichokes
        3 tbsp extra virgin olive oil
        1 tsp nigella seeds
        2 tbsp pine nuts
        1 tbsp honey
        1 pomegranate, halved lengthways
        3 tbsp pomegranate molasses
        3 tbsp feta, crumbled
        2 tbsp flat leaf parsley, chopped
        Salt and black pepper

        1 Preheat the oven to 200C/400F/gas mark 6. Scrub the artichokes well and then halve or quarter them depending on size. Put them on a large baking tray in a single layer and drizzle with 2 tbsp of the oil. Season well with salt and pepper and then sprinkle with the nigella seeds. Roast for 20 minutes or until crisp around the edges. Add the pine nuts and honey to the artichokes for the last 4 minutes of cooking.

        2 Meanwhile, bash out the pomegranate seeds. Using a large bowl and a heavy wooden spoon, hit the side of each halved pomegranate until all the seeds have popped out. Remove any pith. Pour the juice into a small bowl and add the pomegranate syrup and remaining olive oil. Stir together until combined.

        3 When the artichokes and pine nuts are ready, spoon on to a serving platter with the seeds sprinkled over. Pour the dressing over everything and finish with a sprinkling of the feta and parsley to serve.
        Jennifer Joyce, jenniferjoyce.co.uk

        The fresh pomegranate and coriander garnish complete this warming soup. Photograph: Kim Lightbody/The Guardian


        Pomegranate Chicken

        Get all the flavors of pomegranate in this chicken, with juice and seeds you will love this pomegranate chicken.

        • 30min Duration
        • 10min Cook Time
        • 20min Prep Time
        • 3-4 Servings Servings

        Ingredients

        • 2 tablespoons honey
        • 3 limes, juiced
        • 3/4 cup bottled pomegranate juice
        • 1 cup canola oil
        • 2 tablespoons sesame oil
        • kosher salt
        • pepper
        • 4 6-8 oz boneless and skinless chicken breasts
        • 1 12 oz package field greens
        • 1 head radicchio, cut to bite size pieces
        • 2 cups (about 2 bunches) arugula, cut to bite size pieces, stems removed
        • 1 cup sun dried cranberries
        • 1/2 toasted pecans (optional)
        • 4 clementine oranges, separated into sections, cut in half
        • 1 pomegranate, quartered and seeds reserved

        Preparation

        In a small bowl, combine the honey, lime and pomegranate juices. Whisk in the canola and sesame oils. Season with salt and pepper. Pour half this liquid into a small container and reserve. Place the remaining liquid in a 1 gallon zip tight bag. Add in the chicken breasts and allow to marinate for 2 – 4 hours, refrigerated.

        Remove the chicken breasts from the marinade and discard liquid. Grill the chicken breasts over medium high flame. When cooked through, allow to cool a few minutes, and then cut into long strips, about ½” wide.

        Meanwhile prepare the salad by combining the field greens, radicchio and arugula. Toss in the cranberries, pecans if desired, clementine sections and pomegranate seeds. Add in the reserved dressing and place onto individual plates. Arrange the sliced chicken atop the salad. Serve at room temperature.


        Orange and Pomegranate Salmon is a quick healthy meal

        Salmon is healthy and versatile, and is quick to make and evidently i can’t stop making it recently! It has become such a regular in our home, and I rarely made salmon before!

        Regular recipes in our home include Salmon and Vegetable Traybake with Coconut Rice as well as the one I make most often which is Oven Baked Salmon. These also work well for meal prep!

        A recent addition is this Salmon Curry &#8211 Indian. Initially my husband looked at the curry recipe and didn’t want it. He felt like it wouldn’t be for him but then he absolutely loved it and wouldn’t stop going on about it.

        This Orange and Pomegranate Salmon recipe is a personal favourite. It is filling, and flavour packed. It really is absolutely delicious and a recipe that I adore.


        Spiced pomegranate & orange glazed ham

        Put the gammon in a large pan with the bay leaves, star anise, cloves, 6 allspice berries and 8 peppercorns. Pour over the pomegranate juice to cover the gammon (you may need to top up with water). Add one of the orange halves, then bring to a simmer and partially cover with a lid. Cook for 2 hrs 30 mins, topping up with water as needed to keep the gammon covered. Leave to cool in the liquid for 20 mins, then lift out and place on a baking tray lined with baking parchment.

        Heat the oven to 200C/180C fan/gas 6. Cut the skin off the gammon, leaving a 1cm layer of fat. Score lines into the fat at ½cm intervals using knife. Bake for 15 mins until the fat is starting to crisp.

        Meanwhile, crush the remaining allspice berries and peppercorns with a pestle and mortar. Combine the crushed spices with the molasses, mustard, sugar and 1 tsp orange juice. Remove the gammon from the oven and brush over the molasses mixture. Arrange the orange slices over the gammon, securing them with some cloves.

        Turn the oven to 180C/160C fan/gas 4 and return the gammon to the oven for another 20 mins. Brush the honey over the orange slices and bake for another 5-10 mins, or until the glaze is bubbling. Leave to rest for at least 20 mins, then serve with bay leaves and pomegranate seeds scattered over, if you like.


        Pomegranate Salad

        This is a delicious and colorful salad that’s easy to put together. The dressing is made with pomegranate molasses, which gives it a distinct, tart and fruity taste. Pomegranate molasses is essentially pomegranate juice that has been reduced into a thick syrup. You can find it in the honey and molasses section of some grocery stores, or in the international aisle. I had trouble finding it, so I ordered mine online, which is another option. It can also be used to drizzle over roasted vegetables, as a glaze for meats, and as a substitute for vinegar or lemon juice in some recipes.

        • When choosing a brand of pomegranate molasses, look for one that’s made with pure 100 percent pomegranate juice. We’ve tried other brands that include sugar and additives, and they taste different enough that it alters the flavor of the recipe. Mymouné brand pomegranate molasses is a good choice. We also like Al Wadi Pomegranate Molasses 100% Natural, which is a little easier to find.
        • If you make the dressing ahead of time, whisk it again before adding it to the salad. Pour on less than what you think you’ll need, toss the salad, and then taste it. You can always add more, but if you put on too much, it can get soggy.

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        Pomegranate Salad

        Dressing Ingredients

        • 4 tablespoons extra virgin olive oil
        • 1 1/2 tablespoons pomegranate molasses, made from 100% pomegranate juice (molasses with sugar and additives will alter the flavor of the recipe)
        • 1 teaspoon red wine vinegar
        • 1/4 teaspoon kosher or coarse sea salt to taste

        Salad Ingredients

        • 6 cups romaine lettuce, torn or cut into bite-size pieces
        • 1 small cucumber, peeled and cut into large, bite-size cubes (about 3/4-inch)
        • 3 plum tomatoes, quartered and then cut each wedge in half
        • 1/2 cup walnut halves
        • 1/4 cup thinly sliced red onion
        • 1 large ripe avocado, pit removed and cut into wedges
        • 1/3 cup pomegranate seeds

        Directions

        Rinse the lettuce leaves and pat dry with a clean towel or use a salad spinner to remove as much water as possible. This prevents any water droplets from diluting the dressing.

        Combine the pomegranate molasses, vinegar, and salt in a small bowl. Slowly add the oil in a steady stream and whisk until emulsified set aside. Place all of the salad ingredients in a large bowl except for the avocado and the pomegranate seeds. Just before serving, toss with dressing. Add the avocado slices and the pomegranate seeds to the top of the salad.