POMEGRANATE-GLAZED HAM WITH JAMMY CIPOLLINIS
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
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
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
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
Provided by Cat Cora
Time 4h25m
Yield 12-14 servings
Number Of Ingredients 14
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
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Winter Recipes
Yield Serves 4
Number Of Ingredients 7
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
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
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
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
Steps:
- blend or pulse in a food processor all ingredients and drizzle in the olive oil to create an emulsion.
More about "syrian honey pomegranate glaze recipes"
POMEGRANATE GLAZED SALMON - SWEET-TART CARAMELIZED …
From toriavey.com
4.9/5 (21)Total Time 20 minsCategory Main CourseCalories 339 per serving
- Place rack in the middle of the oven and preheat to 300 degrees F. Rinse the fish fillets in cold water and pat dry with a paper towel. In a small bowl, mix together the brown sugar, salt, and corn or potato starch. Rub the flesh side of the fillets evenly with the brown sugar mixture. Sprinkle the fillets lightly with black pepper.
- Spray nonstick skillet generously with cooking oil and heat on medium high till very hot. Place the fillets skin side up, flesh side down into the skillet and allow to sear for 1-2 minutes till a dark crust forms. Be careful not to overcrowd the pan-- this will make the fillets difficult to turn. If the pan seems too crowded, work in batches.
- When a dark crust has formed (it should be crispy and even a little black in places), use a pair of tongs to gently turn the salmon and let the skin side sear for another minute.
- Remove skillet from heat. At this point, you can transfer the fillets onto a lightly greased baking sheet. If your skillet is oven safe - no plastic handle, heat resistant - you can finish the fillets directly in the pan. Brush each fillet with 1 tbsp of pomegranate molasses.
POMEGRANATE HONEY SAUCE | THE SALTY POT
From thesaltypot.com
Reviews 4Category BACK TO BASICSCuisine North AmericanTotal Time 25 mins
- (If you are wanting to make your own pomegranate juice, see the body of the post on how to make that)
- Boil the juice so that it reduces down to half, if not more, volume from when you started. 1/2 - 1 cup of reduced juice is a good place to start.
- Remove the pot from the burner and begin to add the honey. Add the honey one tablespoon at a time. *see notes*
POMEGRANATE AND HONEY GLAZED CHICKEN - MY JEWISH …
From myjewishlearning.com
Servings 4Estimated Reading Time 5 minsAuthor Liz Rueven
POMEGRANATE HONEY GLAZE | RECIPE - KOSHER.COM
From kosher.com
Servings 6Category Condiments & Kitchen Staples
DRUNKEN HONEY POMEGRANATE CAKE - JEWISH FOOD …
From jewishfoodexperience.com
Estimated Reading Time 1 min
HONEY POMEGRANATE CAKE | THE NOSHER - MY JEWISH …
From myjewishlearning.com
Author Leora Kimmel GreeneEstimated Reading Time 2 mins
POMEGRANATE-BALSAMIC-GLAZED CARROTS - RECIPE - …
From finecooking.com
4.7/5 (7)Category Side DishesCuisine MediterraneanCalories 110 per serving
POMEGRANATE HONEY GLAZE | COOKING VIDEOS - KOSHER.COM
From kosher.com
HOW TO MAKE POMEGRANATE-HONEY GLAZED CHICKEN AND SQUASH ...
From goodhousekeeping.com
Servings 4Total Time 35 minsEstimated Reading Time 2 mins
- On large baking sheet, toss squash slices with 1 tablespoon olive oil, ½ teaspoon kosher salt and a pinch cayenne.
- Season 4 6-ounce boneless, skinless chicken breasts with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
ONE SKILLET HONEY POMEGRANATE BALSAMIC GLAZED CHICKEN THIGHS
From wholefoodbellies.com
5/5 (13)Total Time 30 minsCategory DinnerCalories 328 per serving
- Add the pomegranate arils, balsamic vinegar, honey, coconut sugar, one tbsp of olive oil and salt and pepper to a high-speed blender and blitz until combined and arils have broken down (see notes).
- Coat the chicken in marinade, and let sit at room temperature for about 30 mins. If you are prepping in advance then coat up to overnight in advance, but allow the chicken to come to room temperature for 30 mins before cooking.
- Remove chicken from marinade and pop it aside for later use. Pat the chicken dry with some paper towels and then season with salt and freshly cracked black pepper.
HONEY SPICE CAKE WITH POMEGRANATE GLAZE - WHAT JEW WANNA EAT
From whatjewwannaeat.com
4.5/5 (2)Category DessertCuisine JewishTotal Time 1 hr 20 mins
FROM BEDER’S KITCHEN: POMEGRANATE BRAISED SHORT RIBS RECIPE
From livehealthymag.com
Estimated Reading Time 2 mins
POMEGRANATE-HONEY GLAZED PORK BELLY - THE COMPLETE SAVORIST
From thecompletesavorist.com
5/5 (6)Category Main CourseCuisine AmericanEstimated Reading Time 3 mins
POMEGRANATE BRAISED SHORT RIBS RECIPE RECIPE | HOUSE & GARDEN
From houseandgarden.co.uk
Servings 4-6Estimated Reading Time 2 mins
SYRIAN HONEY-POMEGRANATE GLAZE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
A ROSH HASHANAH FEAST - SAVEUR
From saveur.com
RECIPE: ROASTED DUCK WITH POMEGRANATE GLAZE - FOOD NEWS
From foodnewsnews.com
HONEY POMEGRANATE CHICKEN THIGHS. PAN-FRIED CHICKEN THIGHS ...
From pinterest.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #cuisine #preparation #condiments-etc #asian #middle-eastern #easy #marinades-and-rubs #3-steps-or-less
You'll also love