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Pomegranate Molasses

Pomegranate molasses

Pomegranate molasses

By Fine Cooking Editors, editor

December 29th, 2009

So you’ve bought pomegranate molasses—a wonderful, thick, syrupy reduction of pomegranate juice—to make the Chicken Paillards with Avocado and Pomegranate Salsa. Now what to do with the rest of the bottle? Don’t let it get dusty in the pantry; we’ve got some great ways to help you use it up.

Roasted Cornish hens with pomegranate molasses glaze
Mix some pomegranate molasses with chopped fresh thyme. Season the hens generously with salt and pepper, and brush them with the pomegranate mixture. Roast in a hot oven, brushing with the pomegranate mixture every 5 minutes, until the skin is browned and the hens are cooked through, 25 to 30 minutes.

Pomegranate molasses vinaigrette over endive
Mix some pomegranate molasses, minced shallot, and Dijon mustard, and then gradually whisk in enough extra-virgin olive oil to make a dressing. Toss with sliced endive, fresh flat-leaf parsley, and pomegranate seeds, and season with salt and a few generous grinds of pepper.

Vanilla ice cream with pomegranate molasses sauce
Heat pomegranate molasses with a scraped vanilla bean and let simmer briefly to infuse the flavors. Let cool completely and then discard the vanilla bean. Drizzle over vanilla ice cream and garnish with sprigs of fresh mint.

Roasted cauliflower with pomegranate molasses and rosemary
Cut a head of cauliflower into florets and toss with olive oil, salt, and pepper. Roast in the oven until tender. Toss the cauliflower with a little chopped rosemary and enough pomegranate molasses to coat evenly. Continue to roast until the cauliflower begins to caramelize.

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