Syrian Honey Pomegranate Glaze Recipes

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POMEGRANATE-GLAZED HAM WITH JAMMY CIPOLLINIS



Pomegranate-Glazed Ham with Jammy Cipollinis image

Pomegranate molasses, honey, Dijon mustard, and allspice create an irresistible glaze for a holiday-party classic: a whole ham. The meat is roasted with a pile of cipollini onions, which caramelize and soak up all the delicious drippings, then served with mini pickle biscuits for making sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 2h30m

Yield Serves 8 to 10

Number Of Ingredients 10

1 1/2 pounds cipollini onions
1/3 cup pomegranate molasses, such as Al Wadi
2 tablespoons packed light-brown sugar
2 tablespoons honey
2 tablespoons Dijon mustard
1/8 teaspoon ground allspice
Kosher salt and freshly ground pepper
1 spiral-cut ham (6 to 8 pounds)
Mini Pickle Biscuits
Grainy or Dijon mustard, lady apples, and parsley sprigs, for serving

Steps:

  • Preheat oven to 325 degrees, with a rack in lower third. Prepare an ice-water bath. Bring a pot of water to a boil. Trim 1/4 inch off root end of each onion, then cook onions in pot until just beginning to soften, 3 to 4 minutes. Transfer to ice-water bath, slip off skins, and cut into quarters. (Quartered onions can be refrigerated up to 2 days.)
  • Stir together molasses, brown sugar, honey, mustard, allspice, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Place ham in a large roasting pan, cut-side down; baste generously with glaze. Scatter onions around ham and pour in 1/2 cup water.
  • Cover ham with parchment-lined foil; roast until a thermometer inserted into thickest part (not touching bone) reads 125 degrees, 1 hour to 1 hour, 15 minutes. Uncover, baste with more glaze, and return to oven. Increase heat to 400 degrees and roast, basting and rotating pan once, until outside is crisp, 15 to 20 minutes more. Transfer to a serving platter; tent with foil.
  • Return roasting pan with onions to oven; roast until sauce has thickened slightly and onions are caramelized, 15 to 20 minutes more. Transfer onions and pan drippings to a serving vessel; skim fat from top. Serve ham with biscuits, mustard, onions, apples, and parsley.

SALMON WITH POMEGRANATE GLAZE



Salmon with Pomegranate Glaze image

Grilled salmon fillet served with a pomegranate glaze.

Provided by Fabrizio Patano

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 36m

Yield 4

Number Of Ingredients 6

⅓ cup pomegranate juice
1 tablespoon soy sauce, or to taste
1 clove garlic, sliced
4 (6 ounce) fillets salmon
2 tablespoons olive oil
½ pomegranate, peeled and seeds separated

Steps:

  • Whisk pomegranate juice, soy sauce, and garlic together in a shallow non-reactive bowl until marinade is well mixed. Add salmon and turn to coat. Cover and marinate for 15 minutes.
  • Heat olive oil in a skillet over medium heat; add garlic from the marinade and cook until lightly browned, 1 to 2 minutes. Pour in the marinade and cook until reduced and thickened to a glaze, 4 to 5 minutes.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Cook salmon on the preheated grill until flesh flakes easily with a fork, about 3 minutes per side. Serve salmon topped with glaze and garnished with pomegranate seeds.

Nutrition Facts : Calories 395 calories, Carbohydrate 17.1 g, Cholesterol 82.5 mg, Fat 23 g, Fiber 0.3 g, Protein 29.6 g, SaturatedFat 4.2 g, Sodium 306.7 mg, Sugar 15.5 g

POMEGRANATE-GLAZED TURKEY WITH WILD RICE STUFFING



Pomegranate-Glazed Turkey With Wild Rice Stuffing image

Provided by Cat Cora

Time 4h25m

Yield 12-14 servings

Number Of Ingredients 14

1 1/2 cups wild rice, rinsed
Kosher salt
1 cup roughly chopped roasted chestnuts (fresh or jarred)
2 tablespoons unsalted butter
3/4 cup finely chopped onion
1 tablespoon finely chopped fresh thyme
1 1/2 teaspoons finely chopped fresh savory or rosemary
1/4 cup finely chopped fresh parsley
Freshly ground pepper
1 12-to-14-pound turkey (thawed if frozen)
4 slices pancetta or bacon
1 1/2 cups pomegranate juice
1 to 2 tablespoons honey
Rosemary sprigs, for garnish (optional)

Steps:

  • Combine the wild rice, 3 cups water and 1 teaspoon salt in a medium pot. Bring to a boil over high heat, stirring once. Reduce the heat to low, cover and cook until the rice absorbs all of the liquid, 45 to 55 minutes.
  • Meanwhile, preheat the oven to 350 degrees F. Spread the chestnuts on a baking sheet and toast in the oven to remove some of their moisture, about 10 minutes.
  • Melt the butter in a large skillet over medium heat. Add the onion, thyme, savory and parsley and cook until the onion softens, about 5 minutes. Stir in the cooked rice and the toasted chestnuts and season with salt and pepper. Remove from the heat and cool slightly.
  • Remove the neck, giblets and any excess fat from the turkey; discard. Rinse the turkey under cold water and pat dry with paper towels. Season the cavity with salt and loosely fill with the rice stuffing, leaving space for the rice to expand during cooking. Put the pancetta slices over the cavity opening and secure with toothpicks or skewers to enclose the stuffing. Truss the legs and wings with kitchen twine.
  • Rub the outside of the turkey with salt and pepper and place on a rack in a roasting pan. Roast until the skin is golden brown and a thermometer inserted into the breast registers 165 degrees F to 170 degrees F, 2 hours 30 minutes to 3 hours.
  • Transfer the turkey to a platter and let rest 30 minutes. Meanwhile, pour the drippings from the roasting pan into a skillet; add the pomegranate juice and honey. Bring to a simmer over low heat and cook, stirring occasionally, until slightly syrupy and reduced by half, about 20 minutes. Season with salt and pepper. Brush the turkey with some of the glaze. Garnish the platter with rosemary, if desired, and serve with more glaze.
  • ACTIVE: 1 hr 10 min l TOTAL: 4 hr 25 min l SERVES: 12 to 14

POMEGRANATE GLAZE



Pomegranate Glaze image

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Winter Recipes

Yield Serves 4

Number Of Ingredients 7

2 tablespoons orange juice
2 tablespoons brandy
3 tablespoons honey
2 pomegranates
3/4 cup homemade or canned low sodium store-bought chicken stock
2 teaspoons fresh thyme leaves
3 tablespoons aged balsamic vinegar

Steps:

  • Place the orange juice, brandy, and honey in a medium saucepan and bring to a boil. Immediately reduce to a simmer, add vinegar, and cook for 2 minutes.
  • Meanwhile, cut pomegranates in half. Hold pomegranate halves over a large bowl and beat each one with the back of a wooden spoon to release seeds and juices. Place 2/3 pomegranate seeds and any accumulated juices, thyme, and chicken stock in the jar of a blender; blend for 10 seconds. Strain pomegranate mixture through a fine sieve into saucepan.
  • Return glaze to a simmer. Stir in butter. Spoon over duck and garnish with remaining pomegranate seeds.

POMEGRANATE GLAZE



Pomegranate Glaze image

I made this for a ham tonight but it would work for any other kind of meat or maybe even fish. DH's comment, "this stuff ROCKS!" It is loosely based on many recipes I saw on the internet, none of which were quite right, imo. A very simple but sublime sauce. You could add fresh pomegranate seeds or use them as garnish or just eat them as my 6yo did.

Provided by Elmotoo

Categories     Sauces

Time 17m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 cups pomegranate juice
1/2 cup sugar
1/4 cup Dijon mustard, whole grain adds texture to sauce
2 tablespoons unsalted butter
1 pomegranate, seeded (optional)

Steps:

  • In a large saucepan, simmer juice & sugar until reduced to 1.5c, about 15 minutes.
  • Whisk in mustard. Whisk in butter until melted & smoooooth.
  • Stir in optional pomegranate seeds.

SYRIAN HONEY POMEGRANATE GLAZE



Syrian Honey Pomegranate Glaze image

Make and share this Syrian Honey Pomegranate Glaze recipe from Food.com.

Provided by Jamilahs_Kitchen

Categories     Southwest Asia (middle East)

Time 10m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 8

2 garlic cloves
1 teaspoon ground cardamom
2 tablespoons pomegranate molasses
1/2 cup bottled pomegranate juice
1 teaspoon honey
1 teaspoon sea salt
1/2 cup olive oil
1 teaspoon fresh ground black peppercorns

Steps:

  • blend or pulse in a food processor all ingredients and drizzle in the olive oil to create an emulsion.

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