MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pomegranate-Glazed Duck w/Cherry-Pear Chutney
Categories: Poultry, Fruits, Vegetables, Citrus
Yield: 4 Servings

6 lb Duckling; giblets reserved
- for another use
1 ts Kosher salt
1/2 ts Fresh ground black pepper
1 Orange; peeled, quartered
1 Head garlic; papery skin
- removed, top trimmed
2 Celery ribs; in 2" pieces
2 c Pomegranate juice
1/4 c Granulated sugar
1 tb Chopped fresh thyme

MMMMM--------------------CHERRY-PEAR CHUTNEY-------------------------
1 tb Select olive oil
1 Shallot; chopped
6 lg Firm, yet ripe pears; cored,
- chopped in 1/2" cubes
2 c Frozen sour cherries
1/2 c Packed brown sugar
2 tb Aged red wine vinegar
4 ts Grated fresh ginger
1/2 ts Kosher salt
1/4 ts Fresh ground black pepper

MMMMM--------------------------GARNISH-------------------------------
Orange slices
Pomegranate seeds
Fresh thyme

MAKE THE CHUTNEY: In a large saucepan, heat olive oil over
medium heat. Cook shallot in hot oil until softened, about
3 minutes.

Stir in pears, cherries, brown sugar, vinegar, ginger,
salt and pepper. Bring to boiling; reduce heat. Simmer,
uncovered, for 10 to 15 minutes or until slightly
thickened (chutney will thicken as it cools). Cover and
store in the refrigerator for up to 3 days.

MAKE THE DUCK: Preheat oven to 350++F/175++C.

Rinse duckling body cavity; pat dry. Skewer neck skin to
back; tie legs to tail with 100% kitchen string. Place
duckling, breast-side up, on rack in shallow roasting pan.
Prick skin generously. Season outside and inside of
duckling with salt and pepper. Stuff orange quarters,
garlic and celery into cavity of duck.

Roast duck, uncovered, for 1 1/2 to 2 hours or until the
drumsticks move easily in their sockets. Juices might
still appear pink.

Meanwhile for glaze, in a large saucepan bring pomegranate
juice and sugar to boiling. Cook, uncovered, over medium
heat about 20 minutes or until reduced to 1/2 cup,
stirring frequently. Remove from heat. Stir in chopped
thyme.

Brush glaze over duck several times during the last 30
minutes of roasting. Remove from oven; cover with foil and
let stand for 15 minutes.

Place orange slices on platter; arrange duck on top and
sprinkle with pomegranate seeds and fresh thyme. Serve
duck with Cherry-Pear Chutney.

From: http://http://www.hy-vee.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pomegranate Fortune Cookies
Categories: Cookies, Novelties, Fruits
Yield: 30 servings

3 Egg whites
3/4 c Granulated sugar
1/2 c Butter; melted, cooled
1/2 ts Vanilla extract
1 c All-purpose flour
4 tb Pomegranate juice
Red food coloring: opt

Set the oven # 350+|F/175+|C.

While it is heating, fill out fortunes on small pieces
of paper. Then line cookie sheets with parchment paper
or a Silpat.

In a large mixing bowl, whip together egg whites and
sugar with an electric beater on high until frothy,
about 2 minutes. Then add in melted butter and vanilla
and mix until combined. Add in flour and mix well. Then
add in pomegranate juice 1 tablespoon at a time until
your batter is thick and fluid. Add food coloring if
desired.

Spoon a tablespoon of the batter into 2 circles on the
baking sheet. Use the back of a spoon to spread the
batter out very thin. Don't do more that 2 at a time as
they harden quickly once you take them out of the oven
and can be tricky to mold.

Bake for 5-7 minutes until the edges begin to brown.
Quickly remove the cookies from the baking sheet one at
a time and place a fortune in the center. Fold the
cookie in half and then fold the ends together to form
the fortune cookie. Cool in a muffin tin to hold shape.
Repeat with the remaining batter.

By Amy Katzer

RECIPE FROM: https://whatjewwannaeat.com

Uncle Dirty Dave's Archives

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... Incompetence knows no barriers of time or place.
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Orange-Pomegranate Glazed Ham
Categories: Five, Pork, Fruits, Citrus
Yield: 36 servings

9 lb Bone-in, fully cooked,
- spiral-cut smoked ham half
1 c Pomegranate juice
3 tb Orange marmalade
1/4 ts Ground cloves
1/2 ts Dijon mustard

Set oven @ 350+|F/175+|C.

Unwrap ham; trim fat. Place, flat side down, on roasting
pan. Cover loosely with foil. Bake 1 hour 45 minutes.

Meanwhile, heat juice in small saucepan over medium
heat. Reduce heat to medium-low; cook 40 minutes or
until juice is reduced to about 1/4 cup. Remove pan from
heat. Let stand 10 minutes to cool slightly. Stir in
marmalade, cloves, and mustard until smooth and well
blended.

Remove foil from ham; brush evenly with
orange-pomegranate glaze. Increase oven temperature to
425+|F/218+|C.

Bake 15 minutes. Let stand 5 minutes before slicing and
serving.

Yield: 36 servings

RECIPE FROM: https://www.diabetesselfmanagement.com

Uncle Dirty Dave's Archives

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... Those who don't smoke end up dead too but with better smelling breath.
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