Tamarind And Pomegranate Granitas Recipes

TAMARINDO MARGARITA

Steps:

• Rub the rim of a glass with lime and dip in Tajín. Combine 1 1/2 ounces reposado tequila (such as El Jimador), 1 1/2 ounces tamarind puree, 1/2 ounce agave nectar and 1/4 ounce fresh lime juice in a shaker with ice; shake until cold. Fill the prepared glass with ice, then strain the drink into the glass. Garnish with a lime slice.

PURPLE POMEGRANATE GRANITAS

Steps:

• Whisk the pomegranate juice and lavender in a chilled stainless-steel bowl. Add the lime juice and rum, if desired. Freeze until icy around the edges, 20 to 25 minutes. Whisk, then continue to freeze, whisking every 20 to 25 minutes, until slushy, about 2 hours, 30 minutes; cover and freeze overnight.
• Scrape the granita with a fork, then scoop into martini glasses. Garnish with lavender.

POMEGRANATE GRANITA

Steps:

• In a large bowl, combine the 2 juices and season with sugar, to taste. Pour into a 9 by 13-inch baking dish. Carefully place in freezer and freeze until solid, about 4 hours. Use a fork to scrape into large crystals and spoon granita into chilled glasses. Serve immediately.

GREAT BIG FORTUNE COOKIES WITH POMEGRANATE GRANITA

Steps:

• To make the Granita: In a bowl whisk the liquids together. Take off 1/2 cup of the liquid, add the sponged gelatin and warm it to melt the gelatin. Combine all the liquids and pour into an 8 by 8-inch pan. Freeze overnight. Scrape the next day into a freezer container.
• Preheat the oven to 350 degrees F.
• To make the Fortune Cookie: Cut a stencil out of a plastic coffee can lid in the shape of a 6-inch disk.
• Whip the egg whites until stiff and chill.
• In a mixer, cream the butter; then add the sugar and continue mixing. Add the flour and blend in; then add the vanilla and blend again. Add the chilled egg whites and mix on low until well incorporated and the batter is smooth.
• With a small offset spatula, spread batter through the stencil onto a silicone baking mat- or parchment paper-lined cookie sheet, about 4 per cookie sheet. Bake until light golden brown, 7 to 8 minutes.
• Quickly remove the pan from the oven and 1 at a time place a fortune across the center with a bit hanging out. Fold cookie circle in half over fortune; then in half again with flaps only slightly overlapping each other, bringing the opposing sides together and pinch. Let cool. Serve next to a frozen bowl of granita.

TAMARIND AND POMEGRANATE GRANITAS

Steps:

• Combine the tamarind paste and 3 cups water in a small saucepan. Place over medium heat, bring to a boil, then lower heat to a simmer, stirring occasionally, until paste is very soft, about 20 minutes. Transfer to a strainer and press on the solids until you have extracted 1 1/2 cups of juice and pulp. Discard solids. Place liquid in a small container.
• Bring 1/2 cup of the sugar and 1/2 cup of water to a boil in a small saucepan, stirring until sugar is dissolved. Stir this into the liquid. Let come to room temperature.
• Meanwhile, combine 1/2 cup water and the remaining 1/4 cup sugar in a small saucepan. Bring to a boil and stir until the sugar has dissolved. Transfer to a small container and stir in the pomegranate juice and lime juice. Let come to room temperature.
• Place the tamarind and pomegranate mixtures in the freezer. When they're frozen, use a thin-tined fork to flake the ices (the tamarind will be a little sticky) and transfer each to an airtight container. Freeze again. To serve, place small scoops of each granita side by side in dessert bowls or stemmed glasses and sprinkle with pomegranate seeds.

POMEGRANATE AND ROSE GRANITA

Steps:

• Add sugar and 7 tablespoons/100 milliliters water to a small saucepan and place over high heat. Stir continuously, until sugar has dissolved and the liquid comes to the boil.
• Add mint, reduce the heat to medium-low and simmer for 1 minute, stirring occasionally.
• Remove from heat and set aside to cool, about 20 minutes. Strain the syrup into a large bowl, pressing on the mint to extract the water. Discard the mint.
• Whisk the pomegranate juice and rose water into the syrup until combined. Pour into a container and freeze for 2 to 3 hours, until clumps form and the edges are solid. (The shallower the container, the shorter the freezing time.) Use a fork to separate the crystals and freeze for another 2 hours. Repeat with the fork again, scraping the tines across the frozen mixture, and continue this process until the liquid has frozen into separate crystals throughout, about 8 to 10 hours total.
• Just before serving, divide the granita between small glasses and sprinkle with the pomegranate seeds and rose petals.

GEORGIAN CHICKEN IN POMEGRANATE AND TAMARIND SAUCE

Steps:

• In a large Dutch oven or in a pot with a tight-fitting lid, mix the onions, 1 1/2 cups cilantro, the garlic and the spices. Blend in the diluted tamarind paste, the diluted pomegranate paste, the ketchup and the salt.
• Add chicken thighs and legs to pot, and submerge in sauce. Cover, and cook on medium-high heat for 10 minutes, then lower heat, and cook for 1 hour. Uncover, adjust seasonings to taste, and continue cooking for 20 minutes.
• Transfer chicken and sauce to a serving platter, and garnish with remaining cilantro. Sprinkle pomegranate seeds over platter, and serve hot.

TAMARIND GRANITA

Steps:

• In a saucepan combine water and sugar, bring to boil then remove from heat.
• Add tamarind concentrate then cool to room temperature
• Throw mixture into an ice cream maker for 20-25 minutes than store in the freezer.
• The mixture will not harden like sorbet.

POMEGRANATE GRANITA

Steps:

• Place the ice, Cointreau, rum, and pomegranate syrup into a blender, blend until smooth. Moisten the rim of a tumbler with the cut edge of the orange slice, and dip the glass into the sugar to line the rim. Pour the granita into the glass, and garnish with the orange slice to serve.