Every Single Unexpected Way to Use Pomegranates this Season
Let’s face it. Certain foods just have “wow” appeal, and others… not so much. Pomegranates are just one of those foods that make everyone excited. They are visually stunning, offer an awesome crunch to everything from smooth purees to fresh salads, and they are extremely good for you.
Middle eastern and north African cuisines are natural canvasses for pomegranates, but almost every sweet and savory dish on earth can benefit from a touch of ruby red crunch.
Try adding crispy, crunchy pomegranate jewels as garnish for tacos, soups, stirfrys, guacamole, and desserts of all kinds. Nobody would be mad at you for pouring melted dark chocolate on a silpat or other non-stick surface, and dotting it with fresh pomegranate kernels. Once it’s shattered, this antioxidant-rich chocolate/pomegranate bark can be used to decorate cakes, puddings, pies, or just eaten on its own.
Pomegranates can also be juiced for magenta-tinged drinks, sauce reductions, sorbets, marinades, and salad dressings. I especially love using fresh pomegranate juice as a deglazing liquid for pan sauces. It adds instant color and sweetness to any dish, and as it reduces, it gets super syrupy and luscious.
Almost like molasses. And don’t be afraid to pair pomegranate with strong flavors like goat or blue cheese, shaved red onion, and even garlic or fish sauce! And don’t forget about breakfast. Smoothies, acai bowls, oatmeal, pancakes, and waffles all glow from a flourish of pomegranate!
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.