Pomegranates have been a food darling since I started editing A la Carte back in 2006. Catching on to the fact that they have a distinct season (now through January), I added some local interest to a story about the fruit’s rising popularity by interviewing Elizabeth Fujas of Rising Sun Farms, which had created a pomegranate “drizzle.”
This blog since has covered cooking with pomegranate molasses using pomegranate seeds in seasonal salads with citrus, persimmons and nuts and sprinkling them on oatmeal or desserts. Although pomegranate is common in Middle Eastern and, to some extent, Jewish cooking, it’s about time that the country’s food writers picked up on its ability to complement Thanksgiving dishes.
The Chicago Tribune delivered a story with recipes on just that notion in time for the holiday. The pomegranate-glazed turkey calls for bottled pomegranate juice while the side dish incorporates fresh seeds. Find it along with a new wine-pairing story on our Holiday 101 page.
Commercial juicing and bottling makes the flavor of pomegranate available all year, but this past weekend I tried a fresh-squeezed juice for the first time in the San Diego restaurant Cafe Chloe. As one would hope with all fresh-squeezed juices, the flavor was superior to bottled. In this case, the juice retained a trace of bitterness from the crunchy pips, which kept it from being cloyingly sweet. And the thin consistency ensured it was refreshing.
If you ever get the chance for a fresh-squeezed pomegranate juice, don’t pass it up.