Pretty in Pink
Pomegranates are here. And like other holiday foods (kumquats and chestnuts), they may be best viewed on the dining room table. With their exotic appearance and beautiful color, they make a great centerpiece piled in a bowl. Unlike fresh flowers, they'll last through Christmas and need no fussy arranging. People will also think you're a real gourmet. "What is she planning on doing with those," they'll think. And it is true: pomegranates, even after opened, are a bit of a mystery. However once you pry the seeds loose from their leathery skin, you'll find yourself tossing them in just about everything from fruit to ice cream to chicken salad. Nothing says the season like a sprinkling of the festive, juicy seeds. And while you can crush and squeeze the seeds to obtain the flavorful juice, we think it's best to buy it in a bottle, or else you will be pretty in pink.
Here is a great dip for the upcoming holiday season.
Mahammar (Pepper, Pomegranate and Walnut Dip)
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This Mediterranean dip, adapted from Joan Nathan's The New American Cooking (Alfred A. Knopf, 2005), may be made year-round by substituting dried cranberries for pomegranates when they aren't in season. Mahammar is great as an accompaniment to roast chicken or served as a dip with pita chips.
Ingredients
| 2 | red bell peppers, pith and seeds removed, quartered |
| 2 | garlic cloves |
| 1 | cup walnuts |
| 1/2 | cup breadcrumbs |
| Dash of cayenne pepper |
| 1/2 | teaspoon salt |
| 1/4 | cup extra-virgin olive oil |
| 2 | tablespoons pomegranate molasses or syrup, or other fruit syrup |
| 1/4 | cup fresh pomegranate seeds |
| 2 | tablespoons chopped fresh mint |
| 1/4 | cup chopped black Greek-style olives |
Instructions
| 1. | Put peppers and garlic in a food processor and pulse until peppers are in small pieces. |
| 2. | Add walnuts, breadcrumbs, cayenne pepper and salt and pulse until walnuts are roughly chopped. |
| 3. | Stir in olive oil and pomegranate syrup. Adjust seasonings and gently fold in pomegranate seeds, mint and olives. Serve with cut-up vegetables sticks or toasted pita bread. Yield: 2 cups. Serves 8. |
Nutritional Information
Per serving: 220 calories, 18g fat, 4g prot., 12g carbs., 2g fiber, 260mg sodium.
Other Recipe Suggestions
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