A lovely recipe from John D’Anna from @CristomWinery
Fesenjen…doesn’t look like much… until you taste it
All signs say yes! Per Wikipedia ”
The pomegranate /ˈpɒmɨɡrænɨt/, botanical name Punica granatum, is a fruit-bearing deciduous shrub or small tree growing between 5–8 meters (16–26 ft) tall.
The pomegranate is widely considered to have originated in Iran and has been cultivated since ancient times. Today, it is widely cultivated throughout the Mediterranean region of southern Europe, the Middle East and Caucasus region, northern Africa and tropical Africa, the Indian subcontinent, Central Asia and the drier parts of southeast Asia. Introduced into Latin America and California by Spanish settlers in 1769, pomegranate is also cultivated in parts of California and Arizona.
In the Northern Hemisphere, the fruit is typically in season from September to February. In the Southern Hemisphere, the pomegranate is in season from March to May.
The pomegranate has been mentioned in many ancient texts, notably in Babylonian texts, the Book of Exodus, the Homeric Hymns and the Quran. In recent years, it has become more common in the commercial markets of North America and the Western Hemisphere.
Pomegranates are used in cooking, baking, juices, smoothies and alcoholic beverages, such as martinis and wine.
Personally, I’m looking forward to my Braised Pork with Pomegranate which is a recipe from John D’Anna, the marketing gent at the Cristom Winery in Oregon. It has a beautiful umami.
1/2 – 4 lb bone in pork shoulder (Boston Butt)
Kosher salt and fresh ground pepper
4 tsp veg oil
1 large onion, chopped
5 large garlic cloves, peeled and smashed
5 slices fresh ginger 1/8″ thick, quarter sized
2 star anise
1 stick cinnamon
2 tsp whole black peppercorn
2 c dry, fruity red wine
2 c unsweetened pommegranate juice
1/2 c soy sauce
2 tsp fish sauce
2 tsp hoisin sauce
2 tsp dark brown sugar
Season pork w/ S&P, Heat 2tsp oil in skillet over med-high heat, sear pork, turning as necessary.
Heat remaining oil in a dutch oven large enough for roast. Add onion, saute til translucent,add farli and cook til aromatic
Add ginger, star anise, cinnamon and peppercorns. Add pork, add remaining liquids. Liquid should be 1/2 way up roast, else add equal amounts of wine and juice.
Stir, cover and bring to simmer. check level of tartness after 30 minutes, add brown sugar.
Continue at a low simmer for another hour. Turn roast and simmer 1 1/2 hours til fork tender.
Remove meat to platter, remove bone, shred,
Boil sauce and reduce by 1/4 to 1/2. Strain and discard solids. return meat to sauce.
I know that there are brownies with pom and pistachios, pom cupcakes, white bean and pom salad, pom margaritas…..Looking forward to yummy flavors!