Pomegranate Molasses: Sweet, Appealing and Full of Nutritional Value

Pomegranate molasses is made from concentrated pomegranate juice. Pomegranate molasses is a traditional ingredient in Middle Eastern cooking. This "gorgeous dark red syrup" with its "deep, rich flavor," as described by Dana White at Food Network, is used in meat and vegetable dishes, as well as in bean dips for bread. It helps add the nutritional value of the pomegranate---polyphenols, antioxidants that protect from cancer and cardiovascular disease---to many kinds of meals.

Pomegranates, native from Iran to the north Indian Himalayas, inspire like poetry, it seems. Paula Wolfert, anthropologist and renowned author of fine cookbooks such as The Cooking of the Eastern Mediterranean, has said that pomegranate molasses is "an essential ingredient."

She describes this molasses as a "wonderful flavor and a heady aroma, and its thickness and dark color make food look very appealing." Wolfert says pomegranate molasses can enliven poultry, fish, lamb and pork. It also works well with walnuts, beans, vegetables and salads.

Recipes with Pomegranate Molasses

While we tend to think of turkey as a holiday dish, this versatile and often reasonably priced meat can be enjoyed any time of the year. (If you're new to roasting a turkey and need some moral support, check out There's A Turkey in the Kitchen.) As for the delicious fruit at hand, celebrity chef Bobby Flay offers his Black Pepper-Pomegranate Molasses Glazed Turkey with Wild Rice-Goat Cheese Dressing .

This glaze not only is made with one and one-half cups pomegranate molasses and coarsely ground black pepper, it uses Dijon mustard and three-fourths of a cup of prepared horseradish, too!

Flay's recipe calls for whisking together the ingredients in the glaze and then allowing the mixture to stand for at least 30 minutes. This gives the wonderful and robust flavors time "to meld." To quote Emeril, "Oh, yeah." Melding is good.

For another year-round dish, but one which is especially delightful in the Spring, Lamb Stew with Chickpeas and Pomegranate Molasses may fit the bill. This recipe also uses chopped fresh mint. Mint is simply incomparable for adding a fresh finish to a meat dish. As a serving suggestion, this stew may be ladled onto hot couscous.

The next recipe, Oranges with Pomegranate Molasses and Honey, goes in quite a different direction. Here, thin peeled orange slices are drizzled with a heavenly syrup made of pomegranate molasses, honey made from flowers (such as Orange Blossom or Tupelo), cinnamon and sea salt. The drizzled oranges are garnished with chopped dates.

This dish can be made up to two hours ahead. Exotic, simple and visually beautiful, this orange dish would make a lovely and easy accompaniment to a subtly sweet cake served with coffee, such as Olive Oil Cake by Giada de Laurentis - With Almond and Citrus.

In place of Giada's citrus compote, bring a further touch of the Mediterranean to your coffee klatch by serving Oranges with Pomegranate Molasses and Honey on the side.

A touch of the Mediterranean

Pomegranate molasses, the "gorgeous dark red syrup" with the "deep, rich flavor" brings more than the nutritional value of pomegranates to meat and vegetable dishes. It adds an exotic touch of the Mediterranean.

Sources:

Bobby Flay, "Black Pepper-Pomegranate Molasses Glazed Turkey with Wild Rice Goat Cheese Dressing," Food Network.

"Lamb Stew with Chickpeas and Pomegranate Molasses," My Recipes.

Jayne Cohen, "Oranges with Pomegranate Molasses and Honey," Epicurious.

Dana White, "Sweet Alternatives to Sugar," Food Network.

"Pomegranate Molasses," The Spice House.