Recipes from POM Wonderland

Recipes from POM Wonderland

Inspired by the festive red of the pomegranate, POM's team of top chefs have designed a winter-warming, four-course menu that not only looks beautiful and Christmassy, but tastes great too. The Menu
Starter: Sage Roasted Turkey with POM Butter and Manchego Cheese
Main: POM Slow Roasted Rack of Lamb with Mint
Dessert: POM and Roasted Pear Trifle
After Dinner Drink: Eskimo Kiss

Sage Roasted Turkey with POM Butter and Manchego Cheese

Serves 4 people (approx.)

Ingredients
POM Butter:
Juice from 4 to 6 large pomegranates, or 2 cups of POM Wonderful 100% Pomegranate Juice
1/2 cup white wine
2 tablespoons shallots, minced
170 grams salted butter, cold, diced

Fried Sage Leaves:
12 fresh sage leaves
1 cup canola oil
1/4 teaspoon sea salt

Turkey Breast:
1kg turkey breast
170 grams thinly sliced manchego cheese
20 fresh sage leaves
1 tablespoon salt
1/2 teaspoon black pepper
1/2 cup all-purpose flour
4 tablespoons olive oil

Garnish:
2 tablespoons arils from 1 large pomegranate

Method
POM Butter:
Pour fresh pomegranate juice in a small pot
Reduce the pomegranate juice and add white wine and minced shallots to 1/4 cup
Whisk in cold butter small bits at a time.

Fried Sage Leaves:
In a small saute pan, heat oil to 175C and fry sage leaves until crisp (approximately 30 seconds)
Season lightly with sea salt

Turkey Breast:
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 2 tablespoons of the arils from fruit and set aside, (refrigerate or freeze remaining arils for another use)
Preheat oven to 175C
Gently butterfly fillet the turkey breast open so that it is p inch to inches thick
Place the manchego cheese and fresh sage on one half of the open breast and begin to roll it up. Keeping it tight, use toothpicks to hold it together if needed
Season lightly with salt and pepper
Lightly dust roulades in flour
In a large saute pan, heat olive oil and pan sautee the turkey roulades on all sides until golden brown
Transfer to preheated oven for 30 to 40 minutes until turkey is cooked through
Slice into 8 equal portions, presenting 2 slices per plate with the POM butter, garnish with fried sage and fresh pomegranate arils

POM Slow Roasted Rack of Lamb with Mint

Serves 4 people (approx.)

Ingredients
Juice from 4-6 large pomegranates or 2 cups POM Wonderful 100% Pomegranate Juice
2 racks of lamb, frenched and trimmed of fat
Salt and pepper to taste
4 tablespoons olive oil
1 cup mint leaves
4 tablespoons dry sherry
1 bay leaf
3 tablespoons orange blossom honey
Skin of 1 apple (any variety)

Method
In a small saucepan over medium heat, cook pomegranate juice, sherry, bay leaf, honey and apple skin reduce by half
Remove from heat and discard bay leaf and apple skin
Allow reduction to cool divide evenly and save in two separate containers
In a blender, place 3 tablespoons of olive oil and mint leaves blend until smooth
Combine the mint and oil mixture with half of the pomegranate reduction to make molasses. Set aside and keep warm
Salt and pepper the lamb and set aside for 20 minutes. Preheat oven to 160C
Heat 1 tablespoon of olive oil in a cast iron skillet
Brown the lamb on all sides
Place lamb on a roasting rack over a shallow pan and brush on all sides with the remaining pomegranate reduction
Roast in preheated oven
Baste lamb every 7 minutes (5 times). Lamb should be done to medium rare when a meat thermometer inserted reads 58C
Remove lamb from the oven and allow to rest for 7 to 10 minutes before carving into chops. Allow 3 to 4 chops per serving or a half rack per person
Drizzle with mint-pomegranate molasses and serve this pomegranate recipe hot

POM and Roasted Pear Trifle

Serves 12 people (approx.)

Ingredients
Pastry cream:
Prepare fresh pomegranate juice
6 large egg yolks
2 cups whole milk
cup granulated sugar
6 tablespoons all-purpose flour
2 teaspoons vanilla
2 tablespoons unsalted butter

Pomegranate sauce:
Juice from 4-6 large pomegranates or 2 cups POM Wonderful 100% Pomegranate Juice
? cup granulated sugar
4 tablespoons cornstarch
2 tablespoons orange liqueur
1 teaspoon vanilla

Roasted pears:
6 pears
1 tablespoon lemon juice
1 tablespoon vegetable oil
3 tablespoons granulated sugar

Cake:
1 cup arils from 12 large pomegranates
4 dozen ladyfingers or slices of soft yellow cake
cup vermouth
3 tablespoons orange liqueur
p cup whipped cream

Method
Pastry cream:
Whisk together egg yolks and cup of milk
Add cup of sugar, flour and vanilla, and whisk until sugar dissolves
Heat 1 cup of milk and whisk slowly into egg yolk and sugar mixture
Return the mixture to saucepan and continue cooking until it thickens. Stir constantly, cooking for about 2 minutes
Remove from heat and stir in butter
Cover with plastic wrap and set aside to cool

Pomegranate Sauce:
Prepare fresh pomegranate juice
In a medium size bowl, mix together ? cup sugar and corn starch
Add pomegranate juice and orange liqueur
Pour mixture into a saucepan and bring to the boil, then turn heat to low and cook until thickened
Stir in vanilla and set aside to cool

Roasted Pears:
Preheat oven to 200C and line a baking sheet with foil
Pour vegetable oil on baking sheet
Peel and chop pears. Toss with lemon juice and spread evenly on the baking sheet. Mix to combine pears with o oil
Sprinkle with sugar and bake for 30 to 40 minutes. Stir every 15 minutes

To Assemble Trifle:
Score 12 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.)
On a baking sheet, spread ladyfingers or cake in a single layer. Combine vermouth and orange liqueur and brush over ladyfingers or cake.
In a large serving bowl, alternate layers of ladyfingers, pomegranate sauce, pears, arils, and pastry cream.
Repeat layers, ending with a layer of pastry cream.
Garnish with whipped cream and arils.

Eskimo Kiss

Serves 6 people (approx.)

Ingredients
945 millilitres of freshly squeezed pomegranate juice* or POM Wonderful 100% Pomegranate Juice
2 litres of fresh apple cider
8 cinnamon sticks
6 star anise
2 cloves
12 allspice berries, cracked

Method
Place all ingredients in a saucepan
Heat to just under a boil for 20 minutes
Remove from heat and cover
Soak for two hours
Strain and serve this pomegranate mocktail recipe hot with a cinnamon stick garnish

Notes: This cocktail can be made with freshly squeezed juice from a pomegranate or by using POM Wonderful 100% Pomegranate Juice, cut it in half (as you would a grapefruit) and juice using a citrus juicer. Pour mixture through a cheesecloth-lined strainer or sieve.