But I do need help thinking of things to do with them. Salads and pasta are easy; stir them in with a little soft cheese and a raspberry vinaigrette. But what about more sophisticated dishes? Well, first you need to choose a good one and get it open. Over at Gourmet's blog, David Rackoff explains an easy way to open a pomegranate. I do wish there was a video of his expert method, and it doesn't seem quite as splatter-free as the bowl-in-the-sink technique.
What to do, though, with those plump red jewels? Well, first there's this guacamole recipe...
This recipe for Guacamole with Pear and Pomegranate Seeds at Epicurious has pears, grapes, a hot bite of chilies, and pomegranate arils, for a tart, crunchy note. This is the very opposite of what I usually like - plain, chunky guacamole with nothing but a little lime and salt. It's admittedly odd, but the combination of salty, sweet, smooth, chunky, and spicy turns out to be heaven on a chip.
For dinner, I have been wanting to try Cornish Game Hens with Pomegranate Sauce and Toasted Almonds over at Leite's Culinaria. This calls for pomegranate concentrate, found at Middle Eastern groceries.
And these Cava and Pomegranate Cocktails over at Food & Wine sound just wonderful - simple and delicious. You would probably be able to retrieve enough seeds and juice from one pomegranate to make these.
Happy pomegranate days!