Showing posts with label pomegranate. Show all posts
Showing posts with label pomegranate. Show all posts

Wednesday, December 4, 2013

Tomato Mozzarella Salad with Pomegranate Seeds #recipe

From Daryl aka Avery:

And the winner of last week's giveaway is…

Kate!  KaroS... at yahoo dot com.  I'll be sending you an email to let you know. Congrats!  And thanks for pinning on Pinterest.

 Lately, I've been getting into cheesy dishes again (big surprise) as I approach the release of my next Cheese Shop Mystery (coming February: DAYS OF WINE AND ROQUEFORT).

Here's a beautiful salad to put on your holiday menu. I know, salad? Really? When it's the prime of cookie and candy season?

But this one, as a full salad or as a side, is so perfect for the holidays. Sweet, savory, fun! And colorful!!!

I had something like it at one of my favorite restaurants in Los Angeles, Mistral (in Sherman Oaks). It's a quaint French bistro and does a fabulous job with everything on the menu. The salad was a simple twist on an old classic, tomato and mozzarella salad. But the restaurant added pomegranate seeds. Oh, divine. The pop of the pomegranate. The sweetness with the saltiness of the cheese.

Now a pomegranate…I was scared to get into this fruit. I've avoided since I was a kid when the first and only time I tried to pop pomegranate seeds from the fruit, I ended up with stained fingers. For days!!  I had no clue how to do it, and neither did my mother or friends.

But now, with the advent of YouTube, you can find out how to do pretty much anything. I'd seen one video where you submersed the pomegranate in water and popped out the seeds, but I searched further and found one where you pound the darned seeds out. That's right. Pound them out.

You take a common kitchen wooden spoon, a salad bowl, score the pomegranate, peel the two halves apart...

...and then holding the pomegranate, seed side down toward the bowl, spank the back of it with the wooden spoon. Out they pop. No kidding.

It's so easy I'll probably have pomegranate seeds every week from this point forward. I love them and they add so much texture.


Ingredients for the salad:

(serves 4-6)

Assorted lettuce
2 thick slices of tomato per person
2 slices of soft fresh Mozzarella cheese per person
1 pomegranate, deseeded as per above (enough seeds for 6 salads)


(makes 1 cup)


1/4 cup balsamic vinegar
2 teaspoons sugar or brown sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil

Whisk all ingredients together. Whatever you don’t use, refrigerate.

Arrange the salad by setting lettuce on the plate. Layer the tomatoes and cheese. Drizzle with balsamic dressing. Adorn with 2-3 tablespoons of pomegranate seeds.

BTW, I'm thinking about a Christmas cookie using pomegranate seeds.  Suggestions? :)

LAST BUT NOT LEAST, Krista Davis, Lucy Burdette, Julie Hyzy and I are having a contest on Facebook. It's fun with lots of ways to win. We're giving away a fabulous gift basket from Salt and Pepper books (you know, the store that inspired the Cookbook Nook mysteries) as well as our books. And we might even sweeten the deal in weeks to come. Runs to the middle of December. So check it out. Click on the picture for the link!


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Next up: 
Days of Wine and Roquefort Feb 2014, preorder here
Inherit the Word March 2014, preorder here

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so you can learn about upcoming events, releases, and contests! 

Sunday, December 9, 2012

Christmas Week: Pomegranate, Olive & Walnut Salad

LUCY BURDETTE: I'd eaten a Pomegranate, Olive & Walnut Salad once at my sister's house and I thought a version of it would be perfect for the holidays. It has that red and green color scheme in spades.

Pomegranates are hot weather fruits that come as large reddish spheres. Once you cut the tops off and slice them in half, the little seeds (resembling red corn kernels) are visible. I'd never made anything with this fruit before so the process was interesting. I ended up scraping the seeds out with (well-washed) fingers. You don't want to get the pulp in your salad, as it has a bitter taste like a grapefruit rind. On the plus side, this fruit is full of antioxidants and vitamin C and has a lovely sweet taste. Be careful about what you're wearing as the red juice splashes out everywhere while you scrape seeds.

Because I had one lime left on our little tree that needed a special home, I made the vinaigrette with lime juice and good quality olive oil. (This is Tonka, watching me harvest the lime.) Taste it to see what you think you need--I added about 1/2 tsp of salt and the same amount of sugar. I think you could also do fine with balsamic vinegar and maybe a tsp of grainy mustard instead of the lime.

The whole salad is INTENSE with a lot of strong flavors, so I chose to serve it on a bed of mesclun greens. The mixture I found had a lot of pea shoots in it, which were lovely.

Ingredients (serves 10 to 12)

2 pomegranates
1 cup pitted green olives, coarsely chopped (I used stuffed green)
1 bunch cilantro, cleaned and chopped

2-3 scallions, cleaned, chopped (white and pale green parts)
1 cup walnuts, coarsely chopped
4 tsp lime juice
3 T olive oil
Sea salt to taste
1/2 tsp sugar
5 oz Mesclun or other nice greens

Cut off top of the pomegranates, cut in half, and pull apart.  Remove seeds and discard skin.  Place seeds in a bowl and add olives, cilantro, shallots and walnuts.  

Whisk together remaining ingredients to create dressing,  Pour dressing over salad, toss and serve on a bed of baby lettuce.  

Now back to Christmas shopping...don't forget that culinary mysteries are the perfect size for stocking stuffers:)...

 You can learn more about Lucy Burdette and her Key West food critic mysteries at her website or on Facebook or Twitter

Saturday, November 6, 2010

Pomegranate Goodness!

Here's a shout out to Cleo Coyle for

the release of HOLIDAY GRIND in


A fabulous mystery— with recipes

in the back. Pick up extra copies for the

holidays! They make great gifts!

* * *
And don't forget to enter Krista Davis's

COOKIE CONTEST. [See link on right.]

Ever since I read the Greek myth
about Persephone, kidnapped by
Hades and forced to live in the Underworld for a few months every year because she ate a few pomegranate seeds, I've been fascinated by the pomegranate.

A few years ago, my neighbors
needed to cut down their
pomegranate tree to make
room for a shed. Well, that
tap root sprouted up some little
shoots, and I decided to try
and replant them in my yard.

Well, those shoots are
now six feet tall and this year, we harvested our first crop of pomegranates.

Yay! I am always fascinated by watching things bloom and grow.

At right, Annie and Otto help
harvest our pomegranates.
Yeah, they think they're balls
for throwing. Silly dogs!

Now, I've seen the seeds used
on salads and yogurts, but
I've also seen bottle of it at
the grocery store. So, I decided since we had over 30 of them, that I wanted to juice them and see how many pomegranates it takes to make an 8 oz glass of juice.

The health benefits of the
pomegranate are almost
too numerous to mention,
but to state just a few:

*Rich in antioxidants
*Helps stop blood clots
*Reduces risk of breast
prostate cancer

How to make
pomegranate juice:

Cut pomegranate in half.

Using a hand citrus juicer,
squeeze and press
the pomegranate in a
circular motion until no
more juice is released
(I cheated - mine is

Repeat with other half
of pomegranate.

Line a colander with
cheesecloth. Strain pomegranate
juice through cheesecloth.

Use juice to drink by
adding sugar (I used agave
nectar) to taste.

Store in the refrigerator
for up to 3 days.

Tip: When picking
pomegranates, choose
ones that are heavy.
They should contain
the most juice.

It took three small to medium
sized pomegranates to make this
6 oz glass of juice. I'm going to juice the rest and freeze it into an ice cube tray.

I think it'll add a nice vitamin boost to our daily glass of juice. And then, I have this idea for a chocolate-pomegranate cupcake, but that's for another post...


Jenn McKinlay ~Sprinkle With Murder ~ Buttercream Bump Off
also writing as:Lucy Lawrence ~ Stuck on Murder ~
~Cut to the Corpse~Sealed with a Kill