If you happen to be using pomegranates on turkey day, consider the underwater method of gathering arils. It's the quickest and cleanest way to deal with pomegranate, and saves you the embarrassment of buying these silly containers I spotted at Berkeley Bowl yesterday.
Not quite as bad as the German supermarket caught selling peeled bananas in plastic wrap this year, but still in the "nature is the best container" category.
This year I'll be making Pomegranate Salsa to accompany a ham my father is smoking. Here is the video tip on removing the arils easily, as well as the recipe (from the book Sunday Suppers at Lucques by Suzanne Goin):
- 1 large shallot, minced
- 2 teaspoons fresh lemon juice
- Kosher salt
- 2 tablespoons pomegranate molasses (see Note)
- 1/2 cup extra-virgin olive oil
- Seeds from 1 small pomegranate
- 2 tablespoons chopped flat-leaf parsley
- Freshly ground pepper
- In a medium bowl, mix the shallot with the lemon juice and 1/2 teaspoon of salt; let stand for 5 minutes. Whisk in the pomegranate molasses and the olive oil. Stir in the pomegranate seeds and the parsley and season with salt and pepper.
MAKE AHEAD The pomegranate salsa can be refrigerated overnight. NOTESSweet and tangy pomegranate molasses is available at specialty food stores and Middle Eastern markets. I didn't have any on hand, so I substituted equal parts honey and fruit vinegar.
Happy Thanksgiving to all! We are grateful that you allow us to keep doing what we love!
--Traci and the Vesta team