POM Perfection

 

November 2024 Issue

by Meredith Deal & Lindsay Gifford
Photography, Recipes and Information provided by
POM Wonderful®

Whether you’re preparing a cool salad, a tempting warm bisque, making a delectable dessert, or looking for the perfect ingredient for a flavorful holiday turkey glaze, POM Pomegranate Arils are ready to serve you and your guests! POM Arils are flavorful, ruby-colored pomegranate seeds chock full of antioxidants, vitamins, and nutrients, that are especially good for your heart, kidneys and so more. They are certified kosher and gluten-free. With a slightly sweet and tart flavor, this healthy snack is a good source of fiber, and pomegranate arils provide ten-percent daily value of Vitamin C. POM Arils made by The Wonderful Company are packaged in ready-to-eat cups that make these powerhouse snacks easier than ever to enjoy!

As popular as ever these days, and with more than a 5,000-year history (yes, they were mentioned in 3,500 BC) in nutrition through the ages, you see pomegranates, arils and its juice being served everywhere. Arils in particular are a delectable garnish in cocktails like Sangrias or Prosecco, can easily be stirred into yogurt, served with appetizers such as hummus, found resting just a minute atop a hot breakfast oatmeal, added to salads, or even the perfect pop of color in your holiday decor. With this in mind, we’ve got even more for you this holiday cooking season with a variety of recipes serving up delicious POM Arils as a favorite delectable treat!

Founded by entrepreneurs Stewart and Lynda Resnick, The Wonderful Company is a privately held global corporation committed to offering high-quality, healthy brands like POM Wonderful. In the sunny Central Valley of California, the Wonderful Company owns 11,000 acres of pomegranate trees. Their mantra, “From our trees to your heart” is a testament to their stewardship of the land and commitment to bringing us their delicious products.

The Wonderful family of brands believes there is incredible power in inspiring healthier choices. “As farmers, we believe what you put into your body matters.” And the entire line of POM products from fresh pomegranates and ready-to-eat arils to five flavors of delicious juices and and teas are simply delicious, easy to store, and contain all the impressive antioxidant goodness pomegranates provide. In fact, pomegranates are known as the “original super fruit!”

Whether you’re looking for a vibrant, complex drink (or cocktail) or love eating arils by the spoonful as you include them in your Thanksgiving favorites, the entire family can enjoy everything POM has to offer. Log onto pomwonderful.com for hundreds of phenomenal recipes, and turn the page for a tasty array of POM Aril recipes that will add a brilliant pop of ruby-red to your table this season that everyone will love!

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Roasted Pumpkin Soup
Prep Time: 20 mins | Cook Time: 1 hr 15 mins Serves: 4

1 yellow Onion, diced
4 Garlic cloves, minced
1 tsp Salt
½ tsp ground Black pepper
½ tsp ground Ginger
½ tsp ground Cumin
½ tsp ground Turmeric
2 cups Vegetable broth
1 (2 lb) Sugar Pumpkin, peeled, seeded, and cut into ½” pieces
2 Tbsps extra-virgin Olive oil, divided
1 (14 oz) can full-fat Coconut milk
¼ cup Pepitas (pumpkin seeds), for garnish
¼ cup Crème fraîche, for garnish
¼ cup POM Wonderful Pomegranate Fresh Arils, for garnish

Preheat the oven to 425°F. Add the pumpkin to a baking sheet lined with foil or parchment paper. Drizzle about 1 Tbsp of olive oil over the pumpkin; toss to mix well. Roast the pumpkin for 40 minutes or until fork-tender; set aside to cool for a few minutes. In a large saucepan or Dutch oven, add the remaining 1 Tbsp of olive oil. Over medium heat, cook the onions for about 4 minutes until translucent. Add the garlic and sauté for 3 minutes longer. Add the roasted pumpkin, salt, pepper, ginger, cumin, turmeric, and broth. Bring to a boil, then cover and simmer for about 15 minutes. Blend the mixture with an immersion blender or transfer to a blender to blend until smooth. Add the mixture back to the pan. Add the coconut milk and stir well; continue to simmer for another 10 minutes. Remove from heat. Garnish the soup with pepitas, crème fraîche, and POM Arils.

 

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Butternut Squash
with Ginger-Pickled POMegranates

Prep Time: 15 mins | Cook Time: 30 mins
Serves: 6-8

1 (2lb) Squash, peeled and cut into 1-inch cubes
2 tsps Coconut oil, melted
1 tsp ground Cinnamon
½ tsp ground Cardamom
½ tsp ground Coriander
½ tsp ground Turmeric
1/8 tsp Cayenne
1 tsp Kosher salt
½ tsp ground Pepper
¼ cup toasted Pecans, chopped
1 Tbsp Maple syrup
For Pickled Pomegranates Arils:
¼ cup white Balsamic vinegar
½ tsp whole Fennel seeds, lightly crushed
Pinch of kosher salt
1 Tbsp Ginger, grated
¾ cup POM Pomegranate Arils

Heat oven to 425°F. Toss squash with coconut oil. Stir together all the spices along with the salt and pepper, sprinkle over the squash and mix thoroughly. Spread evenly on a parchment-lined rimmed baking sheet. Roast for 23 to 25 minutes until the squash is easily pierced with a knife, turning the pan halfway through. While squash is roasting, pickle the POM Pomegranate Arils: combine the vinegar, fennel seeds, and salt in a microwave-safe bowl. Microwave for 30 seconds, stir in grated ginger and POM and allow to pickle until needed. Once squash is done roasting, strain the pickled POM and use to garnish the squash along with the toasted pecans and a drizzle of maple syrup.

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POM Caramelized Onion Tartlets
Prep Time: 30 mins | Cook Time: 45 mins | Serves: 15

Tartlets:
2 Tbsps Olive oil
1 clove Garlic, minced
3 oz. Gruyère cheese, grated
1 tsp Kosher salt
10 cups yellow Onions, thinly sliced
1 Tbsp fresh Thyme leaves, plus more for garnish
30 Phyllo pastry cups
2 Tbsps POM Wonderful 100% Pomegranate Juice

Pickled Pomegranate Arils:
1 sprig of fresh Thyme
½ cup POM Pomegranate Arils
¼ cup white Balsamic vinegar
Pinch of kosher salt
½ tsp whole Coriander seeds, lightly crushed

In a large sauté pan, heat olive oil over medium-high heat. Add garlic, onions, and salt. Cook, stirring, until onions are translucent and just starting to brown. Reduce heat to medium-low, add POM Wonderful 100% Pomegranate Juice and cook, stirring occasionally until onions are golden and caramelized, about 25 minutes. Stir in thyme leaves and remove from heat to cool. While onions are cooking, combine the vinegar, coriander seeds, thyme, and salt in a microwave-safe bowl. Microwave for 30 seconds, stir in POM Pomegranate Arils and allow to pickle at least 15 minutes. Heat oven to 350°F. Place phyllo cups on a baking sheet to make 30 tartlets. Fill each cup with a tsp of grated Gruyère. Bake for 2 to 3 minutes until cups are browned and cheese has melted. Strain pickled POM. Top tartlets with a tsp of caramelized onion and pickled POM. Garnish with thyme and serve warm.

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Pomegranate Goat Cheese Log

Prep Time: 5 mins | Serves: 10

½ cup POM Wonderful Pomegranate Fresh Arils
2 Tbsps fresh dill, chopped
8 oz Goat cheese log
Salt and pepper, to taste
1 Tbsp Honey, optional

In a small shallow bowl, combine the POM Arils and chopped dill. Roll the goat cheese log evenly in the pomegranate-dill mixture to coat all parts of the log. Season with salt and pepper to taste. Drizzle with honey, if desired.

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POM Poached Pears
Prep Time: 25 mins | Cook Time: 1 hr
Serves: 4

3 cups POM Wonderful 100% Pomegranate Juice
1 cup fruity Red wine or non-alcoholic red wine
3 strips Orange peel, peeled with a
vegetable peeler
2 Cinnamon sticks
½ Vanilla bean, split
½ cup Sugar
4 Bosc pears, underripe

Yogurt Whipped Cream:
¼ cup Heavy cream
½ cup Greek vanilla yogurt

Garnishes:
½ cup Walnuts, chopped
½ cup POM Pomegranate Fresh Arils

For the POM Syrup and Pears: Combine the POM Juice, wine, orange peel, cinnamon sticks, vanilla bean, and sugar in a medium saucepan. Bring to a boil, then reduce heat to a simmer. While the juice is coming to a boil, core the pears from the bottom to remove the seeds using a melon baller or paring knife. Peel the pears and trim a bit off the bottom of each pear to create a flat surface. Add the pears to the simmering juice. Simmer uncovered, turning occasionally, until they are just tender, about 45 minutes. Once the pears are tender, remove them and place them upright on a plate. Turn the heat up and reduce the poaching liquid to ¾ cup, about 10 minutes. Strain out all the solids and set aside. For the Yogurt Whipped Cream: Whip the heavy cream until it forms peaks. Add the yogurt and whip together to create a soft vanilla cream. Serve the pears, warm or chilled. Drizzle them with POM syrup and a dollop of yogurt cream, walnuts, and POM Arils.

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POM Jeweled Citrus Olive Oil Cake
Prep Time: 35 mins | Cook Time: 40 mins  |. Serves: 8

Fruit Base:
3 Tbsps Sugar
10-12 thin slices Citrus, including Wonderful Halos and mandarins, blood oranges, and Cara Caras
½ cup POM Wonderful Pomegranate Fresh Arils

Cake:
4 large Eggs
⅓ cup Olive oil
½ cup Sugar
½ tsp Vanilla extract
⅔ cup All-purpose flour
1½ cups Almond flour
½ tsp Baking powder
1 tsp Baking soda
¾ tsp fine Salt
1 tsp Wonderful Halos mandarin zest
¼ cup POM Wonderful 100% Pomegranate Juice

Garnish:
1 cup Heavy cream
2 Tbsps Sugar
POM Wonderful Pomegranate Fresh Arils Wonderful Pistachios No Shells Lightly Salted, chopped

For the Fruit Base: Heat oven to 350°F. Grease a 9-inch cake pan with cooking spray. Line with a round of parchment and spray with cooking spray. Sprinkle parchment evenly with sugar. Arrange citrus slices in the bottom of the pan, overlapping slightly if needed. Sprinkle with POM Arils to fill the areas between the citrus slices.

For the Cake: In a medium bowl, whisk together the almond flour, flour, baking powder, baking soda, and salt. Set aside. In the bowl of a stand mixer fitted with the whisk attachment, add the eggs and sugar and beat on medium-high speed until thickened and foamy, like soft whipped cream, 3 to 5 minutes. Once whipped, add the Halos zest, POM Juice, olive oil and vanilla and beat on medium-low speed until combined. Add the flour mixture gradually on low speed and then increase the speed to medium-low, beating until incorporated. Pour the cake batter over the citrus wheels. Bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean. Transfer cake to a wire baking rack and run an offset spatula around the rim while still warm. Once cooled, place a platter on top of the cake pan and invert to flip out.

For the Garnish: In the bowl of a stand mixer fitted with the whisk attachment, add the cream and sugar. Whip until medium peaks form, 3 to 4 minutes. Serve cake topped with whipped cream, POM Arils, and Wonderful Pistachios.

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Pomegranate Wild Rice & Roasted Squash Salad
Prep Time: 15 mins | Cook Time: 30 mins | Serves: 8-10

Wild Rice and Roasted Squash:
1 cup wild Rice
2 cups Water
1 cup POM Wonderful 100% Pomegranate Juice
½ cup Scallions, sliced
1½ Tbsps Olive oil
1½ cups POM Pomegranate Arils
½ cup fresh Basil, chopped
½ tsp Kosher salt
2 small Acorn squash, skin washed
1/3 cup flat-leaf Parsley, chopped
Salt and pepper
½ cup skinned Hazelnuts, toasted and chopped

Salad Dressing:
1/8 tsp Kosher salt
¼ cup Olive oil
2 Tbsps white Balsamic vinegar
2 Tbsps POM Wonderful 100% Pomegranate Juice

Put water, POM Wonderful 100% Pomegranate Juice, salt, and wild rice into a pot; cover and bring to a boil. Reduce heat to a simmer and cook for about 45 minutes or until rice has popped and is tender. Drain rice in a colander. Heat oven to 425°F. Cut squash into quarters and remove seeds and stem. Cut each piece into ½-inch slices. Brush squash slices with olive oil and season with salt and pepper. Roast in the oven for 20 to 30 minutes until tender, tossing once halfway through. For dressing, combine POM Wonderful 100% Pomegranate Juice, vinegar, and salt in a small bowl. Whisk in the olive oil. In a large bowl, combine the rice, squash, scallions, nuts, herbs, and POM Pomegranate Arils. Mix in half the dressing. Serve salad with remaining dressing on the side for anyone who wants to add more.

 

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POM-Brined Turkey
Prep Time: 30 mins | Cook Time: 3.5 hrs | Serves: 10-12
*Be sure to allow plenty of time for your turkey to thaw!*

Brine:
Juice from 8-12 large POM Wonderful Pomegranates, or 4 cups POM Wonderful 100% Pomegranate Juice
16 cups Water
1 cup coarse Kosher salt
15 Black peppercorns, slightly crushed
2 Bay leaves
2 sprigs Rosemary
1 Tbsp sage

Turkey:
1 (12-15 lbs) Turkey, thawed if purchased frozen
2 tsps each: Sage, Rosemary, Thyme, Poultry seasonings, and crushed Black peppercorns that have been mixed together
1½ cups Celery
1 cup Carrots, chopped
1 cup Onions, chopped
Juice from 6-9 large POM Wonderful Pomegranates, or 3 cups POM Wonderful 100% Pomegranate Juice
1/2 cup arils from 1 large POM Wonderful Pomegranate or Pom Pomegranate Arils
Black pepper to taste

Gravy:
3 Tbsps All-purpose flour
3 cups Chicken broth

Turkey: Prepare fresh pomegranate juice, if necessary.* Line a pot or tub large enough to hold the brine and turkey with a food-safe plastic bag. Combine all brine ingredients in bag, making sure all the salt has been fully dissolved. Place the turkey breast-side down in the brine; refrigerate or surround the pot with ice packs in an insulated cooler for about 8 to 10 hours or overnight. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) After brining turkey, rinse and pat dry. Coat outside skin with 1 Tbsp vegetable oil. Rub the turkey inside and outside with herb mixture. Place chopped vegetables in a shallow roasting pan. Place turkey on top of vegetables. Roast at 325°F for 12 to 14 minutes per pound (internal temperature should read 160F when a meat thermometer is inserted in thigh area). In a saucepan, reduce 3 cups pomegranate juice by half to make glaze. Mix with black pepper and arils. Cover turkey with pomegranate glaze and allow to rest covered with foil for 20 minutes before carving. Prepare gravy while turkey is resting.

Gravy: Chicken broth. Serve this pomegranate recipe.

*Note: For 1 cup of juice, cut 2–3 large POM Wonderful pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

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Roasted Carrots with POM Miso Glaze
Prep Time: 15 mins | Cook Time: 30 mins | Serves: 6

¼ cup POM Wonderful 100% Pomegranate Juice
½ cup POM Pomegranate Arils
5 Tbsps light Miso or white miso
2 Tbsps toasted Sesame oil
2 lbs. large tricolor Carrots, peeled and cut in half lengthwise
¼ cup Cilantro, chopped
1 Tbsp toasted Sesame seeds

Line a rimmed baking sheet with parchment paper or non-stick foil. Heat oven to 425°F. In a small saucepan over high heat, stir together the POM Wonderful 100% Pomegranate Juice, miso, and sesame oil. Bring to a simmer. Reduce heat and simmer until sauce thickens, about 5 minutes. Arrange carrots in a single layer on the baking sheet. Drizzle with sauce and toss to coat. Roast carrots until caramelized and tender, turning halfway through, about 30 minutes total. Remove from the oven and serve, topped with POM Pomegranate Arils, cilantro, and sesame seeds.

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POM Stuffing
Prep Time: 30 mins | Cook Time: 35 mins | Serves: 10

1 Tbsp Olive oil
1½ cups Onion, chopped
½ cup POM Wonderful 100% Pomegranate Juice
1½ Tbsps Garlic, chopped
1 cup Celery, finely chopped
¾ cup toasted Almonds, roughly chopped
1 Tbsp Sage, chopped
¾ cup Carrots, finely chopped
2 tsps Thyme leaves
2 cups Apple, diced
¼ tsp Kosher salt
¼ tsp Black pepper
5 cups Baby spinach leaves
2 cups Vegetable stock
9 cups diced Bread (a mixture of day-old whole-grain and baguette bread)

Garnish:
¾ cup POM Pomegranate Arils
1 Tbsp flat-leaf Parsley, chopped

In a large bowl, combine the bread and toasted almonds. Set aside. Heat olive oil over medium heat in a large sauté pan. Add onions and cook until soft, 7 to 10 minutes. Add garlic, celery, carrots, and herbs, and cook until just soft, 4 to 5 minutes. Add apples and cook 3 minutes, until apples start to soften. Season with salt and pepper. Add spinach and cook until wilted, about 2 minutes. Mix apple mixture into the bread and almonds. Combine vegetable stock and POM Wonderful 100% Pomegranate Juice. Pour over the bread-crumb mixture and stir. Heat oven to 350°F. Transfer stuffing to a 9-by-13-inch casserole dish and bake for 30 to 35 minutes. Cover if it is getting too brown. Garnish with POM Pomegranate Arils and chopped parsley.