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Summer Entertaining with POM

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Entertaining with POM

Summer is all about simple and delicious recipes. For entertaining we love cooking with POM Wonderful Pomegrantes, a variety of pomegranate known for their sweet taste, powerful antioxidants such as polyphenols and nutrients such as vitamin C, vitamin K and fiber. They also offer POM 100% Juice, a delicious and powerful source of antioxidants made exclusively from the Wonderful variety of pomegranates grown in POM Wonderful’s California orchards and POM Wonderful’s 100% Juice Blends where you can get the benefits of POM’s 100% premium pomegranate juice with refreshing fruit juice blends such as pineapple, mango and coconut. With its sweet and tart, here are some of our favorite summer recipes with POM Wonderful Pomegranates:

Grilled Carrots with POM-Curry Barbecue Sauce, Yogurt and Avocado

Grilled Carrots with POM-Curry Barbecue Sauce, Yogurt and Avocado
by LUDO LEFEBVRE

Ingredients

POM-Curry Barbecue Sauce
9 cups juice from POM Wonderful Pomegranates (or 9 cups POM Wonderful 100% Pomegranate Juice)
3 cups champagne vinegar
4 tablespoons curry powder
9 tablespoons sugar

Yogurt Foam (optional)
2 cups yogurt
2.7 fl. oz. water

Grilled Carrots
3⁄4 cup arils from POM Wonderful Pomegranates (or 3⁄4 cup POM POMS Fresh Arils)
16–20 whole baby carrots (3–5 per serving)
1 whole avocado
1 whole lemon
Piment d’Espelette
1 bunch of watercress
olive oil
kosher salt
Preparation
POM-Curry Barbecue Sauce:

Prepare fresh pomegranate juice, if necessary.*
Place all ingredients in a medium saucepot.
Over medium heat, simmer and cook to slowly reduce by half.
Cool down in an ice bath and store until ready to serve.
*For 9 cups of juice, cut 18–27 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.

Yogurt Foam (optional):

Place yogurt and water in blender and mix.
Place mixed liquid into a whipping siphon.
Charge with 1 cartridge, shake and keep in the refrigerator until ready to use.

Grilled Carrots:
3⁄4 cup arils from POM Wonderful Pomegranates (or 3⁄4 cup POM POMS Fresh Arils)
16–20 whole baby carrots (3–5 per serving)
1 whole avocado
1 whole lemon
Piment d’Espelette
1 bunch of watercress
olive oil

Prepare fresh pomegranate arils, if necessary.**
Season carrots with oil and salt, and char very well on the grill until tender on the inside. Make sure to turn carrots periodically to keep an even color all around.
While the carrots are cooking, place POM-Curry Barbecue Sauce into a pot and slowly warm up.
Remove pit and skin from avocado and cut into quarters. Season pieces with salt and fresh squeezed lemon juice, to taste. Put to the side for plating.
When carrots are cooked, you’re ready to plate.

POM-Glazed Kabocha Squash

POM-Glazed Kabocha Squash
by JOSIAH CITRIN

Ingredients

POM-Rosemary Reduction
1 cup juice from POM Wonderful Pomegranates (or 1 cup POM Wonderful 100% Pomegranate Juice)
1/4 cup red wine vinegar
1/2 cup sugar
1 sprig rosemary

Kabocha Squash with Mushrooms
1 kabocha squash, seeds removed and cut into 12 wedges
2 tablespoons coconut oil
18 large white mushrooms, stems removed
juice of 1/2 lemon
1 tablespoon extra-virgin olive oil
sea salt and fresh ground black pepper to taste

Kale
2 bunches black kale, washed, stems removed and cut into large pieces
1 tablespoon unsalted butter
1 clove garlic, crushed
zest of 1 lemon
1/4 cup water
sea salt and fresh ground black pepper to taste

Garnish
toasted hazelnuts
chopped chives
hazelnut oil
Preparation
POM-Rosemary Reduction

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Prepare fresh pomegranate juice, if necessary.*
Combine all ingredients in a heavy-duty saucepot.
Bring to a boil and then reduce to a simmer.
Let simmer, skimming off any impurities that may rise to the top, until . cup remains and the reduction is thick and syrupy but not burned and sticky. Keep warm.
*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.

Kabocha Squash with Mushrooms

Preheat oven to 400 degrees F.
Toss the squash with the coconut oil and season with salt and pepper.
Lay the squash in a single layer on a sheet pan lined with wax paper.
Toss the mushrooms with the lemon juice, olive oil and season to taste with salt and pepper.
Put the squash in the oven and roast for 15 minutes.
Turn the squash and add the seasoned mushrooms to the tray. Roast for an additional 12 minutes.
Remove from oven and brush with POM-Rosemary Reduction. Return squash to oven for 2 to 3 minutes to get a nice glaze.

Kale Salad with Candied Pecans, Pickled Kumquat, Pomegranate Arils and Macerated Golden Grapes

Kale Salad with Candied Pecans, Pickled Kumquat, Pomegranate Arils and Macerated Golden Grapes
by MICHAEL MINA

Ingredients

Kale Salad
3/4 cup arils from POM Wonderful Pomegranates (or 3/4 cup POM POMS Fresh Arils)
5 oz. kale leaves, ribs removed 1 cup blue cheese, crumbled

Macerated Golden Grapes
1/2 lb. golden grapes
1 cup sweet Riesling wine

Pickled Kumquat
10 kumquats, seeded and sliced 1⁄2 cup water
1/4 cup red wine vinegar
1/4 cup sugar
Candied Pecans
2 cups pecan halves
4 tablespoons butter, salted 4 tablespoons brown sugar

Riesling Honey Vinaigrette
1/4 cup olive oil
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1⁄4 cup macerated golden grapes

Fingerling Potato Chips, for garnish
1/2 lb. fingerling potatoes 1 teaspoon salt
Preparation

Macerated Golden Grapes:

(can be made ahead of time)

Put grapes in an appropriate size saucepot.
In a different saucepot, bring Riesling to 165°F.
Remove Riesling from heat and pour over grapes. Let cool to room temperature, then refrigerate in liquid for 4 hours.
Strain and reserve.
Note: the macerated grapes can be made up to 36 hours in advance and stored in a tightly sealed container in the refrigerator.
Pickled Kumquats:

Combine the water, red wine vinegar and sugar in a saucepot, place over high flame and whisk vigorously until the sugar is dissolved. Heat to a boil.
Pour hot pickling liquid over the sliced kumquats and let them cool in the liquid.

Candied Pecans:

In a saucepan, melt butter over medium-high heat, add pecans and toss to coat.
Add sugar and stir frequently until caramelized.
Spread on a wax paper-covered sheet pan to let cool.
Riesling Honey Vinaigrette:

In a blender, combine sherry vinegar, Dijon mustard and honey.
Slowly add in oil in steady streams to emulsify. the mixture should be thick enough to coat a spoon when it is dipped into the mixture.

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