Pomegranate Butter Cream Frosting Recipes

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POMEGRANATE MOLASSES GINGERBREAD CAKE



Pomegranate Molasses Gingerbread Cake image

Makes 1 (8-inch) cake

Number Of Ingredients 27

½ cup (113 grams) unsalted butter, softened
½ cup (100 grams) granulated sugar
2 large eggs (100 grams)
½ cup (170 grams) Pomegranate Molasses (recipe follows)
2 teaspoons (2 grams) lemon zest
2 teaspoons (10 grams) grated fresh ginger
1½ cups (188 grams) all-purpose flour
1 teaspoon (2 grams) ground ginger
¾ teaspoon (3.75 grams) baking soda
¾ teaspoon (2.25 grams) kosher salt
½ teaspoon (1 gram) ground cloves
¼ teaspoon ground black pepper
½ cup (120 grams) whole milk
⅓ cup (50 grams) diced crystallized ginger
Vanilla Cream Cheese Frosting (recipe follows)
Garnish: pomegranate arils
½ cup (112 grams) cream cheese, softened
¼ cup (57 grams) unsalted butter, softened
½ teaspoon (2 grams) vanilla extract
1 vanilla bean, split lengthwise, seeds scraped and reserved
¼ teaspoon kosher salt
2½ cups (300 grams) confectioners' sugar
3 cups (720 grams) pomegranate juice
½ cup (100 grams) granulated sugar
1½ tablespoons (22.5 grams) fresh lemon juice
¼ teaspoon kosher salt
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 350°F (180°C). Spray an 8-inch springform pan with cooking spray; line bottom of pan with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Add Pomegranate Molasses, zest, and grated ginger, and beat until combined.
  • In a medium bowl, whisk together flour, ground ginger, baking soda, salt, cloves, and pepper. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Fold in crystallized ginger. Pour batter into prepared pan, smoothing top.
  • Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool in pan for 10 minutes. Remove sides of pan, and turn cake over. Remove bottom of pan, and gently peel off parchment. Return cake to bottom of pan, right side up. Let cool completely. Spread Vanilla Cream Cheese Frosting onto cooled cake. Sprinkle with pomegranate arils, if desired.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, butter, vanilla extract, vanilla bean seeds, and salt at medium speed until smooth. With mixer on low speed, add confectioners' sugar, ½ cup (60 grams) at a time, beating until well combined. Use immediately, or cover and refrigerate for up to 3 days.
  • In a medium saucepan, bring all ingredients to a boil over medium-high heat. Reduce heat to medium-low, and simmer until thickened, syrupy, and reduced by about two-thirds, 25 to 30 minutes. Let cool completely, then refrigerate overnight. Refrigerate in an airtight container until ready to use.

POMEGRANATE CREAM CHEESE FROSTING



Pomegranate Cream Cheese Frosting image

Make and share this Pomegranate Cream Cheese Frosting recipe from Food.com.

Provided by swirlycinnacakes

Categories     Dessert

Time 10m

Yield 40 serving(s)

Number Of Ingredients 4

6 ounces cold cream cheese
2 tablespoons butter (at room temperature)
2 cups confectioners' sugar
1 tablespoon pomegranate molasses

Steps:

  • Using a handheld mixer, beat the cream cheese on medium speed until it is just soft.
  • Add the butter and mix to fully incorporate.
  • Add the sugar and mix well.
  • Add the pomegranate molasses and beat to incorporate so that there are no streaks remaining.

Nutrition Facts : Calories 43.3, Fat 2.1, SaturatedFat 1.3, Cholesterol 6.2, Sodium 16.7, Carbohydrate 6.1, Sugar 5.9, Protein 0.3

FILET MIGNON WITH POMEGRANATE-WINE SAUCE RECIPE



Filet Mignon with Pomegranate-Wine Sauce Recipe image

Provided by Sherrie_Adair

Number Of Ingredients 10

2 (4-ounce) beef filets
1/4 teaspoon kosher salt
Ground black pepper
3 teaspoons extra-virgin olive oil, divided
1 meduim shallot, minced
1/3 cup dry red wine
1/2 cup veal demi-glace (see note)
1/3 cup pomegranate juice
2 tablespoons chopped fresh chives
2 tablespoons pomegranate seed, optional

Steps:

  • 1. Preheat the oven to 200 degrees. Season the steaks with salt and pepper to taste. 2. Heat a 10-inch heavy skillet over meduim heat for 2 minutes. Add 2 teaspoons oil and swirl to coat the bottom of the pan. Increase the heat to meduim-high. 3. Add the steaks and cook, 3-4 minutes per side for meduim-rare. Transfer the filets to an ovenproof dish and place in the heated oven(the steaks will cook a bit more in the oven). 4. Return the skillet to medium heat. Add the remaining 1 teaspoon oil and shallot. Saute until shallot has softened, about 1 minute. 5. Add wine and cook for 1 minute. Add demi-glace and pomegranate juice, then increase the heat to high and bring to a boil. Cook, stirring occasionally, until the sauce has reduced by half and thickened. 6. Spoon the sauce over the filets. Garnish with chives and pomegranate seeds, if desired. Note: To substitute for demi-glace, increase the redwine to 1 cup. Add to the skillet with the pomegranate juice in Step 5. Immediately add 2 cups of beef stock, then bring to a simmer and cook until reduced to 1/3 cup. Stir in 1/2 teaspoon cornstarch blended with 2 tablespoons of water, and cook , stirring constantly, until thickened. Per serving: 477 calories; 31g fat; 11g saturated fat; 83mg cholesterol; 25g protein; 18g carbohydrate; no fiber; 603mg sodium.

POMEGRANATE BUTTER CREAM FROSTING RECIPE



Pomegranate Butter Cream Frosting Recipe image

Provided by á-174942

Number Of Ingredients 6

1 1/2 cups butter - (3 sticks) softened
3 cups sifted powdered sugar
2 teaspoons vanilla extract
3 tablespoons pomegranate molasses (sold in specialty markets and well-stocked supermarkets)
1/2 cup pomegranate seeds divided, see * Note
1/2 cup chopped walnuts toasted

Steps:

  • * Note: To remove the seeds, roll the pomegranate on a cutting board, pressing down slightly. Then score the leathery skin into quarters and submerge it in a bowl of cold water. Gently break open the pomegranate and separate the seeds from the pith. The pith will float to the top of the bowl, and can be easily scooped off. Be sure to keep the fruit under water as you work, to prevent it from squirting on you and your clothing. Beat the butter until light and creamy, then gradually add the powdered sugar until the frosting is light and fluffy. Beat in the vanilla and pomegranate molasses. To frost a cake, cut the cake in half horizontally, and place the bottom on a cake plate. Spread one-fourth of the frosting over the cake and sprinkle with half the pomegranate seeds. Top with the other cake half and frost the top and sides of the cake with the remaining frosting. Sprinkle the cake with the chopped nuts and the remaining pomegranate seeds. This recipe yields enough to frost a 9-inch layer cake. Each serving: 390 calories; 235 mg. sodium; 62 mg. cholesterol; 26 grams fat; 15 grams saturated fat; 39 grams carbohydrates; 1 gram protein; 0.38 gram fiber.

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