Cambozola Crostini INGREDIENTS 1 multi-grain baguette 8 oz. Cambozola cheese 1 tbsp. honey 1 tsp. grated orange zest ½ c. baby arugula Aged balsamic vinegar (optional)
HAVE POMEGRANATES… NOW WHAT? Sure, using them sounds like a great way to add some seasonal flair to your cuisine, but what types of dishes benefit the most from the tart crunch of a pomegranate? The crimson colored pomegranate arils add the perfect punch to winter salads or lamb entrees, while the tart red juice makes for killer salad dressings and holiday cocktails. Here are a few simple ways to elevate your culinary game with an in-season favorite.
COCKTAILS The holiday season is a time for celebratory toasts. So why not use fresh pomegranate juice in a winter prosecco punch with fresh lime juice, satsuma tangerines, and blood oranges? The acid in the pomegranate pairs perfectly with bubbly by bringing balance. Optional: add vodka. SALADS The possibilities are endless. Layer arugula, blue cheese, walnuts, and apples in a large bowl. Add a cup or two of fresh arils for flavor and top with an aged balsamic drizzle. Or opt for spinach, candied pecans, and goat cheese—just don’t forget the pomegranate arils! ROASTED VEGGIES Think squash, root vegetables, and cauliflower. Roast cauliflower with a Mediterranean flair. Coat thick slices with a mixture of olive oil, salt, lemon juice, coriander, cumin, and pumpkin seeds. Roast until caramelized. Garnish with pomegranates and fresh goat cheese. Another options is to roast squash with vadouvan, curry powder, shallots, and garlic and then garnish with fresh labneh and pomegranates. www.sanjoaquinmagazine.com
DIRECTIONS Preheat oven to 375 degrees. Cut the baguette on the bias to ¼-inch slices and brush with olive oil. Bake crostini for 7 to 8 minutes until golden brown. Meanwhile, cut the Cambozola into ¼-inch slices to fit crostini. Remove crostini from the oven, top with cheese, and put back into the oven for 3 minutes. Remove, top with arugula, drizzle with honey, and garnish with pomegranate arils.
Roasted Brussels Sprouts INGREDIENTS 2 lbs. Brussels sprouts 4 oz. chopped pancetta 1 c. pomegranate arils 3 tbsp. olive oil 1 c. feta cheese 1 tsp. kosher salt ½ tsp. fresh ground pepper 2 tbsp. balsamic vinegar DIRECTIONS Preheat your oven to 425 degrees and cover a deep cookie sheet with foil. After washing and trimming Brussels sprouts, spread them out onto the cookie sheet. Meanwhile, cook pancetta in a small saucepan over medium heat around six minutes, until brown. Drain pancetta on a paper towel and drizzle remaining juices over Brussels sprouts. Drizzle olive oil over the Brussels sprouts, season with kosher salt and bake for 15-20 minutes. Remove from the oven and sprinkle crumbled feta over the hot sprouts. Garnish with pomegranate arils and balsamic vinegar.
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