This year, it’s easy to stay healthy during the holiday season with the pure goodness of pomegranates. With its deep ruby red color and sweet yet zesty taste, the pomegranate is the must-have healthy ingredient to incorporate into all your holiday feasts. This year, the experts at POM Wonderful have created these unique holiday recipes that are sure to wow your guests.
Pomegranates are a healthy fruit that deliver an abundance of antioxidants, vitamins and minerals and are an important part of a balanced winter diet. For more information about POM Wonderful and its family of products, visit www.pomwonderful.com.
Arugula Salad with Arils, Persimmons and POM Vinaigrette Recipe
Chef Suzanne Goin
Lucques, A.O.C. and Tavern Restaurants, Los Angeles, CA
TIME TO TABLE: 25 minutes
Makes 2–3 servings
Ingredients
HAZELNUTS
2/3 cup blanched hazelnuts
4 teaspoons hazelnut oil
VINAIGRETTE
juice from 1 large POM Wonderful Pomegranate,* or 3 tablespoons POM Wonderful 100% Pomegranate Juice
1 tablespoon finely diced shallot, plus 2 small, thinly sliced shallots
1 tablespoon sherry vinegar
2 teaspoons rice vinegar
3 tablespoons extra virgin olive oil
SALAD
1/3 cup arils from 1 large POM Wonderful Pomegranate
2 small Fuyu persimmons, thinly sliced
1/2 lemon, for juicing
1/2 pound arugula
kosher salt and freshly ground black pepper to taste
Preparation
Hazelnuts: Preheat oven to 375°F. Spread the hazelnuts on a baking sheet and toast 8 to 10 minutes, stirring once or twice, until they smell nutty and are lightly browned. Remove from heat. When the nuts have cooled, coarse-chop them and toss them with 1 teaspoon hazelnut oil and a generous pinch of salt.
Vinaigrette: Prepare fresh pomegranate juice.* Place the diced shallot, pomegranate juice, both vinegars and 1/2
teaspoon salt in a bowl, and let sit 5 minutes. Whisk in the olive oil and the remaining hazelnut oil. Taste for balance and seasoning.
Salad: Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/3 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) In a large salad bowl, toss the persimmons, sliced shallots and fresh pomegranate arils with the dressing. Season with salt, pepper and a squeeze of lemon. Gently toss in the arugula and taste for seasoning. Arrange the salad on a platter, and scatter the hazelnuts over the top.
*For 1/2 cup of juice, cut 1 large POM Wonderful Pomegranate in half and juice it with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
Nutrients Per Serving (301g): 480 calories (330 calories from fat), 7g protein, 36g carbohydrates, 37g total fat (4g saturated), 0mg cholesterol, 150mg sodium, 9g dietary fiber, 20g sugars, 70% vitamin A, 40% vitamin C, 15% calcium, 15% iron.
Pomegranate Relish Recipe
Chef Suzanne Goin
Lucques, A.O.C. and Tavern Restaurants, Los Angeles, CA
TIME TO TABLE: 20 minutes prep
Makes 2–4 servings
Ingredients
1/2 cup arils from 1 large POM Wonderful Pomegranate
1 tablespoon pomegranate molasses*
3 tablespoons finely diced shallots
1 teaspoon lemon juice
1/4 cup extra virgin olive oil
1 tablespoon sliced flat-leaf parsley
kosher salt and freshly ground black pepper to taste
Preparation
Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) Place the shallots, lemon juice and 1/4 teaspoon salt in a small bowl and let sit 5 minutes. Whisk in the pomegranate molasses* and then the olive oil. Stir in the fresh pomegranate arils and the parsley. Taste for balance and seasoning.
* To make pomegranate molasses, combine 3 cups of POM Wonderful 100% Pomegranate Juice, 1/4 cup sugar and juice from one lemon and bring to a simmer. Reduce until a very thick syrup forms that can thickly coat the back of a spoon, then cool to room temperature.
Nutrients Per Serving (44g): 30 calories (0 calories from fat), 1g protein, 7g carbohydrates, 1g total fat (0g saturated), 0mg cholesterol, 95mg sodium, 1g dietary fiber, 2g sugars, 4% vitamin A, 4% vitamin C, 0% calcium, 2% iron.
POM-Glazed-Braised Short Ribs and Brussels Sprout Salad with Arils
Chef Julian Medina
Toloache, NYC
TIME TO TABLE: 25 minutes prep, about 3 hours 30 minutes combined cooking time, about 4 hours cooling
Makes 4 servings
Ingredients
SHORT RIBS
juice from 8–12 large POM Wonderful Pomegranates,* or 4 cups POM Wonderful 100% Pomegranate Juice
4 lbs. short ribs, cleaned and trimmed
1 chopped carrot
½ medium sized onion
2 stalks chopped celery
4 cloves garlic
2 sprigs thyme
2 cups red wine
water to fill the pot
kosher salt and cracked black pepper to taste
BRUSSELS SPROUT SALAD WITH ARILS
1/2 cup arils from 1 large POM Wonderful Pomegranate
2 cups whole Brussels sprouts
1/4 cup canola oil
1 tablespoon finely chopped red onion
2 tablespoons crumbled queso fresco
1 teaspoon finely chopped cilantro
1 tablespoon sherry vinegar
1/4 cup olive oil
kosher salt and cracked black pepper to taste
Preparation
Short Ribs: Preheat oven to 375°F. Prepare fresh pomegranate juice.* Season the short ribs well with salt and cracked black pepper. In a large pan, sear the short ribs on high heat, turning over to cook both sides evenly. Prepare a Dutch oven over medium heat with olive oil. Sauté the onion, carrots, celery, garlic and thyme; salt to taste. Let cook about 2 minutes or until tender. Add the pomegranate juice and red wine, bring it to a boil, then reduce heat to a simmer. Add the short ribs, and then pour enough water over until it covers the meat. Add lid to the Dutch oven and move to preheated oven. Cook for 3 hours or until meat is tender. When thoroughly cooked, remove from the oven. Take the short ribs out of the braising juice, remove the bones and clean the rubber meat next to the bone. Portion each to 5- to 6-oz. servings. Let the braising juice cool fully (about 4 hours), and then discard fat. Save the braising juice to make the POM glaze.
POM Glaze: Preheat oven to 350°F. Strain the cooled braising juice, then bring to a simmer over medium temperature. Allow to reduce halfway. Place the slices of short rib in the Dutch oven again. Once the glaze is ready, pour it over the short ribs. Return the Dutch oven to the preheated oven for about 8 to 10 minutes, or until meat is thoroughly warm.
Brussels Sprout Salad with Arils: Once short ribs are thoroughly warmed through, remove from oven and raise oven temperature to 375°F. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) Thoroughly wash the Brussels sprouts then cut off their ends and halve each one. Place the halves in a bowl and combine with the 1/4 cup canola oil, salt and cracked black pepper to taste; stir around until well covered. Transfer sprouts to a roasting pan and roast in oven for 20 minutes or until golden brown. When ready, remove the halves from the oven and place in a bowl. While still warm, add the pomegranate arils, red onions, queso fresco, cilantro, sherry vinegar and olive oil; check for seasoning.
Assemble and Serve: Place a serving of the short ribs on each plate, and then pour about 2 tablespoons of the POM Glaze over each serving. Place the Brussels sprout salad with fresh arils on top of the short ribs.
*For 4 cups of juice, cut 8–12 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
Nutrients Per Serving (737g): 880 calories (430 calories from fat), 40g protein, 52g carbohydrates, 48g total fat (11g saturated), 110mg cholesterol, 240mg sodium, 4g dietary fiber, 36g sugars, 80% vitamin A, 70% vitamin C, 10% calcium, 30% iron.
Quinoa with Arils and Goat Cheese
Chef Zoe Nathan
Huckleberry, Santa Monica, CA
TIME TO TABLE: 30 minutes prep, 15 minutes cooling
Makes 4–6 servings
Ingredients
1 cup arils from 1–2 large POM Wonderful Pomegranates
1 tablespoon olive oil
2 cloves chopped garlic
1/2 chopped onion
1 tablespoon ground pepper
kosher salt to taste
1 cup quinoa
2 cups water
1/2 cup chopped fresh mint
1 cup goat cheese
Preparation
Score 1–2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) Heat the oil in a medium saucepan over medium heat. Stir in the garlic and onion; sauté until lightly browned. Mix quinoa into the saucepan and cover with water. Season with salt and pepper. Bring the mixture to a boil. Cover, reduce heat and simmer 20 minutes. Remove quinoa from saucepan and spread out over sheet tray and let it cool (it stops the cooking process). Mix in the mint, pomegranate arils and goat cheese. Season with salt, pepper and some olive oil to taste. Serve.
Nutrients Per Serving (205g): 400 calories (140 calories from fat), 14g protein, 53g carbohydrates, 16g total fat (8g saturated), 30mg cholesterol, 1330mg sodium, 7g dietary fiber, 23g sugars, 15% vitamin A, 4% vitamin C, 15% calcium, 20% iron.
