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  • Nat Pomegranate Month -

    From Dave Drum@1:18/200 to All on Tue Nov 8 14:27:02 2022
    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

    MMMMM

    ... Any self-respecting Italian would sooner eat spaghetti from a can!
    ___ MultiMail/Win v0.52

    --- Maximus/2 3.01
    * Origin: Outpost BBS - bbs.outpostbbs.net:10123 (1:18/200)
  • From Dave Drum@1:18/200 to All on Tue Nov 8 14:30:06 2022
    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

    MMMMM

    ... Incompetence knows no barriers of time or place.
    ___ MultiMail/Win v0.52

    --- Maximus/2 3.01
    * Origin: Outpost BBS - bbs.outpostbbs.net:10123 (1:18/200)
  • From Dave Drum@1:18/200 to All on Tue Nov 8 14:34:08 2022
    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

    MMMMM

    ... Those who don't smoke end up dead too but with better smelling breath.
    ___ MultiMail/Win v0.52

    --- Maximus/2 3.01
    * Origin: Outpost BBS - bbs.outpostbbs.net:10123 (1:18/200)