Pomegranate Molases

Last month I got into a little pomegranate kick. I stumbled upon a recipe that called for pomegranate molases which I had never heard of before. It's a thick syrup made of pomegranate juice used in a lot of Middle Eastern cooking. So I searched the internet on how to make it or where I could buy it. So it turns out, it is so simple to make and stores easily for up to six months in the refrigerator so I decided it would be worth making. So this is what set me off on my pomegranate kick. Below is the recipe for the pomegranate molases and the following posts are some other recipes I have made using my newly discovered condiment.

Ingredients

4 cups pomegranate juice
1/2 cup sugar
1/4 cup lemon juice

In a large, uncovered saucepan, heat pomegranate juice, sugar, and lemon juice on medium high until the sugar has dissolved and the juice simmers. Reduce heat just enough to maintain a simmer. Simmer for about an hour, or until the juice has a syrupy consistency, and has reduced to 1 to 1 1/4 cups. Pour out into a jar. Let cool. Store chilled in the refrigerator in an airtight container for up to six months.

If you want your pomegranate molasses to be sweeter, add more sugar to taste, while you are cooking it.

Fig and Pomegranate Tapenade

A must make! And it is so easy. This is wonderful served over a crostini and goat cheese. Also would be great along side roast leg of lamb or as a seasoning for roast chicken (spread the tapenade under the skin before cooking).

• 8 ripe fresh figs, stemmed, halved (I just used dried figs)
  
• 1 1/2 tablespoons olive oil

• 1/2 cup Kalamata olives, pitted, coarsely chopped
• 1 tablespoon drained capers
• 2 1/2 teaspoons pomegranate molasses (see above post for recipe)
  
• 2 teaspoons chopped fresh rosemary
• 1/2 teaspoon Sherry wine vinegar
• 1/2 cup walnuts, toasted, coarsely chopped

Preparation

Preheat broiler. Line small baking sheet with foil. Brush foil with olive oil. Lightly brush figs with 1/2 tablespoon olive oil. Arrange figs, cut side up, on sheet. Broil until figs are lightly browned at edges, about 3 minutes. Cool on baking sheet.

Combine figs, olives, capers, pomegranate molasses, rosemary, and vinegar in processor. Using on/off turns, coarsely chop figs and olives. With motor running, add remaining 1tablespoon oil. Season to taste with salt and pepper. Transfer to bowl. Stir in walnuts. Let tapenade stand 2 hours at room temperature to blend flavors. (Can be prepared 5 days ahead. Cover and refrigerate. Bring to room temperature before serving.)

Bulgar and Black-Eyed Pea Salad with Tomatoes, Onions, and Pomegranate Dressing

This is a Turkish dish that has a very exotic taste because of the unique flavor combinations. All of the ingredients, however, are familiar.

Dressing

• 1/4 cup pomegranate molasses (see above post for recipe)
  
• 3 tablespoons extra-virgin olive oil
• 2 large garlic cloves

Salad

• 3 tablespoons olive oil
• 1 1/2 cups chopped onion
• 2 cups small grain bulgur (about 10 ounces) a.k.a. cracked wheat
  
• 2 cups warm water
• 3 red jalapeño chiles, thinly sliced into rounds
• 1 cup canned black-eyed peas, rinsed, drained (from 15 1/2-ounce can)
• 1 cup chopped fresh basil (preferably purple basil)
• 3 large green onions, chopped

• 2 cups chopped seeded diced plum tomatoes (about 3/4 pound)
• 1/2 cup walnuts, toasted, chopped

Preparation

For dressing:
Combine pomegranate molasses and oil in small bowl. Using garlic press, press garlic into mixture and whisk to blend. Season dressing to taste with salt and pepper.

For salad:
Heat oil in heavy large skillet over medium heat. Add chopped onion and sauté until translucent, about 6 minutes. Add bulgur; stir 1 minute. Add 2 cups warm water, cover, and simmer until water is absorbed, about 5 minutes. Remove from heat. Mix in jalapeño chiles, then black-eyed peas, basil, and green onions. Cover skillet and let stand 5 minutes. Transfer bulgur mixture to large bowl. Mix in dressing. Season salad to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

Just before serving, mix tomatoes into salad and sprinkle with nuts.

Tomato and Mint Salad With Pomegranate Dressing

Ingredients

• 1 1/4 pounds plum tomatoes, halved, seeded, cut into 1/2-inch cubes
• 1 cup diced seeded fresh Anaheim chiles*
• 1 cup diced seeded peeled cucumber
• 1 cup fresh mint leaves
• 3/4 cup chopped green onions
• 1/2 cup walnut pieces
• 1 jalapeño chile, seeded, diced
• 3 tablespoons chopped fresh Italian parsley
• 1/4 cup pomegranate molasses (see above post for recipe)
  
• 2 tablespoons extra-virgin olive oil

• *Also known as California chiles; available at many supermarkets and at Latin markets.

Preparation

Combine first 8 ingredients. Whisk pomegranate molasses and oil in small bowl. Season with salt and pepper; toss.

Sumac Skirt Steak With Pomegranate Reduction

The layering of the different flavors is what makes this really interesting. And it is very simple to make.

• 1/3 cup pomegranate molases (see above post for recipe)
  
• 1 tablespoon sumac (found in Middle-eastern markets or online at www.adrianascaravan.com)
  
• 3/4 teaspoon salt
  
• 1 teaspoon black pepper
• 2 lb skirt steak
• 2 tablespoons unsalted butter (or margarine if you are keeping kosher)
  
• 3 tablespoons finely chopped shallot (1 medium)
• 1/4 cup ruby or tawny Port
• 1 teaspoon fresh lemon juice

Preparation

Preheat broiler.

Stir together sumac, pepper, and 3/4 teaspoon salt. Cut steak into pieces to fit in a large shallow baking pan and pat dry. Transfer steak to baking pan and sprinkle evenly with sumac mixture, then let stand about 10 minutes.

Broil steaks 3 to 4 inches from heat, turning over once, 2 to 3 minutes total for thinner pieces, 3 to 4 minutes for thicker pieces for medium-rare. Transfer steaks with any pan juices to a large plate and let stand, loosely covered with foil, 10 minutes.

While steak stands, heat 1 tablespoon canola oil in a 10-inch heavy skillet over moderately high heat until foam subsides, then cook shallot, stirring occasionally, until golden, 3 to 5 minutes. Add Port and simmer until reduced to a glaze, 2 to 3 minutes. Add meat juices accumulated on plate and bring to a simmer. Whisk in pomegranate molases and lemon juice. Remove from heat and whisk in butter or margarine until incorporated.

Holding knife at a 45-degree angle, thinly slice steak diagonally and serve with sauce.

The joys of baby proofing!

Sorry Asher, we'll get you a proper sand box this summer! (I'm still trying to decide which looks worse, dirt constantly on the carpet or this lovely mesh covered pot)

California!

We just got back from a brief, week-long trip to sunny California. It was a much needed break from our insane negative 12 degree weather we were having in Iowa. Our first reason for going was for a business meeting and dinner Moises had in Palo Alto that we go to every year. So we thought since we were going out there we may as well squeeze in a mini vacation. We started out in L.A. for a couple of days visiting our old stomping grounds. We had a lot of friends there to see and our old favorite restaurants to eat at. Danny, Moises' brother happened to be there at the same time on business which worked out great.

Then we headed for San Diego and stopped by Newport, where Moises use to live, along the way. We stopped by Rabbi Mintz's house and had a nice visit with him and his wife Chani.

We spent a couple of days in La Jolla and San Diego where my mom and Jan met up with us. They thought they'd escape the cold in Salt Lake to hang out with us and look for houses in San Diego. It was great to spend time with them. Moises and I also checked out a couple of Hebrew schools in hopes that by the time Asher is 3 or 4 years old we will be able to make our move back to Southern California. We were really excited about the schools and community there.

And finally we flew up to northern California for Moises' meeting. While he had his meetings I got to meet my friend Christina, her husband Jon and their beautiful baby Evelyn for lunch. Christina and I met eachother while we were both teaching English in France. She recently moved to S.F. so it was a perfect opportunity to see her and meet her husband and 3 month-old baby girl. I wished I would have gotten a picture of them to post.

So we had a great time and a productive one too.

Ahhhh!

CALIFORNIA!

Brunch at the Calemzuk's

Their daughter Yael.
Paola and Emiliano invited us over to their house for brunch one of our mornings in L.A. Emiliano and Moises went to the University of Pennsylvania together.

The Kesselmans

We had dinner at Rabbi Kesselman and his wife's house one of our nights in L.A. Moises and I use to learn with Rabbi Kesselman when we lived in there and became good friends with him and his wife Estee.

Le Pain Quotidien

Before leaving L.A. Moises, Asher and I met Danny for brunch at one of our favorites, Le Pain Quotidien. It was so nice eating at all our old favorite restaurants.

The Mintzes

On our way from L.A. to San Diego, we stopped by Newport where Moises use to live. We stopped by Rabbi Mintz's house to visit with him and his wife Chani. Asher of course had a great time playing with their daughter Chaya. She was so cute; she kept trying to give him kisses!

The Beach in La Jolla

Babi!

My mom and Jan decided to get away from their cold weather in Salt Lake to meet up with us in San Diego. We had a great time visiting with them.

Our visit with Melinda and Katie

We were able to visit with Melinda and her 19 month-old daughter Katie who live in San Diego. Asher had a great time playing with Katie and was also impressed by her toy collection!