Pom Ade Recipes

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POMMES ANNA



Pommes Anna image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 6

2 1/2 pounds russet potatoes, peeled, in a bowl of cold water
4 to 6 tablespoons unsalted butter, melted
1 1/2 teaspoon kosher salt
Freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
Grated Parmesan

Steps:

  • Preheat oven to 350 degrees F.
  • Melt the butter in a small saucepan.
  • Heat a medium nonstick or well seasoned cast iron skillet over medium to medium-low heat. With a sharp knife or box grater, slice the potatoes as thinly as possible. Pat the potato slices dry on a kitchen towel. Start to arrange 1 layer of overlapping potato slices over the bottom of the pan in concentric circles. Pour the clear liquid of the butter over the sliced potatoes, leaving the milky solids on the bottom of the saucepan. Repeat 2 more times, making 3 layers. Drizzle each layer with a bit of the butter and season the layers, alternating salt, pepper, and then nutmeg. Cook on low heat until potatoes are golden on the bottom and crisp around the outside, about 25 to 30 minutes. Shake the pan back and forth several times while cooking to keep from sticking.
  • Pour off any excess butter into a small bowl and reserve. Place a flat pan lid, the diameter of the skillet, over the potatoes. Holding the lid firmly in place, gently flip over. Add the reserved butter to the pan and slide the potatoes back in. Put the skillet in the oven and bake for 25 to 30 minutes. Shake the pan back and forth several times while cooking to keep the potatoes from sticking. The bottom should be browned and crisp and the potatoes cooked through. Pour off any fat remaining in the pan and slide the potato cake onto a serving dish. Slice into wedges, sprinkle some grated Parmesan cheese and serve.

POM-ADE



Pom-Ade image

Provided by Heather John

Categories     Fruit Juice     Non-Alcoholic     Quick & Easy     Lemon     Summer     Pomegranate     Bon Appétit     Drink

Yield Makes 2 servings

Number Of Ingredients 4

1 cup lemonade
1/2 cup club soda
1/4 cup pomegranate juice
Ice cubes

Steps:

  • Mix lemonade, soda, and pomegranate juice in a small pitcher. Fill 2 tall glasses with ice. Pour lemonade mixture over.

POMEGRANATE LEMONADE



Pomegranate Lemonade image

Provided by Food Network Kitchen

Categories     beverage

Time 40m

Yield 4 drinks

Number Of Ingredients 6

4 cups water
6 tablespoons sugar
1/3 cup mint leaves, plus whole sprigs for garnish
1/3 cup lemon juice
2 cups chilled pomegranate juice
Ice

Steps:

  • Heat the water in a saucepan over medium heat with the sugar and mint leaves, stirring, just until the sugar dissolves. Remove from the heat and stir in the lemon juice and pomegranate juice. Pour into a pitcher and refrigerate until cold. Serve in glasses filled with ice and garnished with a sprig of mint.

POMEGRANATE-CHAMPAGNE PUNCH



Pomegranate-Champagne Punch image

This bright and bubbly punch features pomegranate seeds and Champagne.

Provided by Melissa Clark

Categories     Champagne     Rum     Punch     Alcoholic     Brunch     Cocktail Party     Valentine's Day     New Year's Eve     Cocktail     Lemon     Winter     Pomegranate     Bon Appétit     Drink     Birthday     Wedding     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 9

1/2 cup water
1/2 cup sugar
2 750-ml bottles chilled brut Champagne
1 1/2 cups white rum
1 1/4 cups pomegranate juice
1 large lemon, thinly sliced
Pomegranate seeds
Fresh mint leaves
1 ice block

Steps:

  • Bring 1/2 cup water and sugar to boil in small saucepan, stirring until sugar dissolves. Simmer 5 minutes. Cool syrup completely.
  • Combine Champagne, rum, and pomegranate juice in punch bowl. Add enough syrup to sweeten to taste. Mix in lemon slices, pomegranate seeds, and mint leaves. Add ice block to bowl.

POMEGRANATE SYRUP



Pomegranate Syrup image

Pomegranate syrup begins with juice: Grind the arils (the seeds plus their red pulp) in a food mill, then pass the juice through cheesecloth. Or grind them briefly in a blender and strain through a cheesecloth. The latter can cloud the juice but it does not affect the flavor. A large pomegranate will produce from three-quarters to one cup of juice.

Provided by Eugenia Bone

Categories     condiments, dips and spreads

Time 1h

Yield 1 cup

Number Of Ingredients 2

2 cups pomegranate juice
1/2 to 3/4 cup granulated sugar

Steps:

  • Combine the juice and sugar (less for savory uses, more for sweeter) in a medium-size pot and bring to a boil over medium-low heat. Pulp or pinkish scum will form on top; it's fine. Do not boil hard or the juice will foam up and spill over.
  • Simmer, uncovered, for 45 to 50 minutes, until the syrup has reduced to 1 cup. It will produce glossy pink bubbles that are hard to stir down. It will also thicken as it cools, so do not overcook or it may turn sticky and hard to pour.
  • For the best result, pour into a bottle or jar that has been sterilized (boil it and its lid for 10 minutes). The syrup will hold in the refrigerator for about three months.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 0 grams, Carbohydrate 48 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 12 milligrams, Sugar 47 grams

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