Healthy Holiday Recipes with POM POMS

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We have been fans of the tangy and crisp Pomegranate Juice from POM Wonderfulfor some time now. For the holidays we are also excited to add their ready-to-eat ruby red arils (the botanical term for a seed surrounded by a juice sac) to our recipes that also delivers an abundance of antioxidants, vitamins and minerals such as polyphenols, vitamin C, vitamin K, potassium and fiber that also delivers a nice crunch. Grown in California, the arils or POM POMS are handpick in October and then transported to a sorting facility. We recently tested them out and my daughter loved their sweet and tart taste that she ate on their own as well as in yogurt, cereal, salads and even quinoa. Here are some of our favorite holiday recipes with POM POMS.

Roasted Pork Loin with POM Wild Rice and Pomegranate-Pecan Relish, Jon Bonnell, Executive Chef & Owner, Bonnell'??s Fine Texas Cuisine, Dallas/Fort Worth, TX

 Makes 4 servings, Time to Table: 30 minutes prep, 2 hours marinating, 2 hours cooking

POM Wild Rice
7 oz. juice from POM Wonderful Pomegranates or 7 oz. POM Wonderful 100% Pomegranate Juice
1/2 cup arils from POM Wonderful Pomegranates or 1/2 cup POM POMS Fresh Arils
6 oz. wild rice
12 oz. chicken stock
1 small shallot, minced
2 cloves garlic, minced
2 oz. dry white wine
1 tablespoon butter
1 teaspoon kosher salt

Pork Loin
16 oz. fresh boneless pork loin
2 sprigs fresh thyme, chopped
2 sprigs fresh cilantro, chopped
2 sprigs fresh oregano, chopped
2 cloves garlic, chopped
1 tablespoon canola oil
1 teaspoon salt
1/2 teaspoon black pepper

Pomegranate-Pecan Relish
1/3 cup arils from POM Wonderful Pomegranates or 1/3 cup POM POMS Fresh Arils
1/2 pint red grape tomatoes or cherry tomatoes, quartered
1/2 cup pecan halves, roughly chopped
1/4 cup olive oil
2 tablespoons balsamic vinegar
juice from 2 limes
1 lemon, juice and zest
4 green onions, sliced (greens only)
2 tablespoons peeled, grated fresh ginger
1 jalapeño, diced (seeds optional)
1/2 teaspoon whole grain mustard
1 teaspoon cracked black pepper
5'??6 large fresh basil leaves, roughly torn by hand
1/2 teaspoon kosher salt

POM Wild Rice:  1. Rub the pork loin in salt, pepper, garlic and fresh herbs and allow to marinate in refrigerator for 2 hours. 2. Prepare fresh pomegranate juice, if necessary.* 3. Prepare fresh pomegranate arils, if necessary.** Set aside 1/2 cup arils for rice and 1/3 cup for relish. 4. Preheat oven to 350°F. 5. Combine all wild rice ingredients in a Dutch oven-style pot and cover with a lid. 6. Cook in oven for approximately 90 minutes, or until all of the liquid has been absorbed and the rice is tender.

Pork Loin:  1. When rice is finished cooking, remove from oven and lower oven temperature to 325°F. 2. In a hot pan, brown the pork in canola oil until well browned on all sides. 3. Finish cooking in the oven until an internal temperature of 140°F to 160°F is reached. 4. Remove from oven and allow to rest for 2 to 3 minutes before slicing. 5. Serve over POM Wild Rice, and top with Pomegranate-Pecan Relish.

Pomegranate-Pecan Relish:  1. Combine all relish ingredients and allow to sit for at least 10 minutes before serving. 2. Spoon over pork loin and serve.

* 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.

** To prepare fresh arils, score 1'??2 large POM Wonderful Pomegranates and place in a bowl of water. Break open the pomegranates 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 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)

Lemon Poppy Cakes with POM Frozen Yogurt, Margaret Nolan, Pastry Chef, Rancho Bernardo Inn, San Diego, CA

Makes 12 servings, Time to Table: 30 minutes prep, 1 hour freezing yogurt, 15 to 30 minutes baking cakes

POM Frozen Yogurt
1 cup juice from POM Wonderful Pomegranates or 1 cup POM Wonderful 100% Pomegranate Juice
1 cup arils from POM Wonderful Pomegranates or 1 cup POM POMS Fresh Arils
3 cups Greek-style yogurt
1/3 cup buttermilk
2 teaspoons lemon juice
2 tablespoons agave nectar

Lemon Poppy Cakes
6 large eggs
1/2 cup cold water
2 cups granulated sugar
1 teaspoon almond extract
1-1/2 cups pastry flour
pinch of kosher salt
1-1/2 teaspoons baking powder
1/2 teaspoon cream of tartar
zest of 2 lemons
1/4 cup poppy seeds
POM Reduction (optional)
2 cups juice from POM Wonderful Pomegranates or 2 cups POM Wonderful 100% Pomegranate Juice
1/2 cup sugar

POM Frozen Yogurt: 1. Prepare fresh pomegranate juice, if necessary.* 2. Prepare fresh pomegranate arils, if necessary.** 3. Mix together in a bowl the yogurt, buttermilk, lemon juice and agave nectar until incorporated. 4. Pass the mixture through a fine mesh strainer. 5. Slowly add in the pomegranate juice last. 6. Refrigerate the mixture for 1 hour until chilled. 7. Spin through an ice cream machine, gently folding in arils for texture before freezing.

Lemon Poppy Cakes: 1. Preheat oven to 325°F. 2. Separate the eggs, putting the whites in a large mixing bowl and the yolks in another large mixing bowl. 3. Beat the egg yolks until light and foamy; slowly add the cold water and almond extract. 4. Gradually beat in sugar and continue to whip until the batter is extremely thick and light in color. 5. Sift the first three dry ingredients into the yolk mixture, folding gently. 6. Meanwhile, beat the egg whites gently until foamy. Add cream of tartar and increase mixer speed, beating until soft peaks form. 7. Pour the egg yolk mixture in a thin stream over the entire surface of the egg white mixture. 8. Add the lemon zest and poppy seeds while gently folding the batter with a rubber spatula, making sure everything is completely incorporated. 9. Coat a mini Bundt cake mold with butter and flour. Using a spoon, fill the mold with cake batter until each cup is just about three-quarters full. 10. Bake for 15 to 30 minutes, or until the cake springs back at your touch. 11. Allow the pan to cool slightly, and then remove cakes to a wire rack to cool fully.

POM Reduction: 1. Reduce 2 cups of pomegranate juice over low heat with 1/2 cup of sugar until it has reduced in volume by half. 2. Remove from heat and let cool for 1 hour.

This recipe also makes one 10-inch cake in a springform pan. Baking time: 1 hour.

* For 3 cups of juice, cut 6'??9 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.

** To prepare fresh arils, score 1'??2 large POM Wonderful Pomegranates and place in a bowl of water. Break open the pomegranates 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 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)

POM POMS are available nationwide in the cut-fruit section of the produce department in most grocery stores during fresh pomegranate season. 

For more information about POM Wonderful and its family of products, visit: www.pomwonderful.com.

Momtrends was not paid for this post. We were given samples.

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