Welcome to the Weekly Yum, Coast to Coast with Sacks and Katz. Each week on Stirring the Pot radio, cookbook author and culinary translator, Rebecca Katz joins the conversation. We will lure you into the kitchen to create meals that enhance your health and well being while caressing your tastebuds.
Makes 1 ¼ cups
4 cups unsweetened pomegranate juice
1/3 cup grade B maple syrup
2 tablespoons lemon juice
In a large, uncovered saucepan, over medium high cook the pomegranate juice, maple syrup, and lemon juice until it starts to bubble, about 5 minutes. Reduce the heat just enough to maintain a simmer. Simmer for about 45 minutes, or until the juice has a syrupy consistency, and has reduce to 1 ¼ cups. Taste. You may want to add a touch more maple or a squeeze of lemon juice. Allow the pomegranate molasses cool. Pour in a jar and store in the refrigerator.
Cook's Note: A ‘reduction’ is accomplished by rapidly boiling a liquid (usually stock, wine, or a sauce) until evaporation reduces its volume. The result is a thicker consistency and intensified flavors.
Makes ¾ cup
2 tablespoons per serving
1 teaspoon olive oil
2 cloves garlic finely chopped
1 medium shallot, finely chopped
¼ teaspoon of sea salt
½ cup pomegranate molasses
1 cinnamon stick
2 tablespoons organic grade B maple syrup
1 tablespoon tomato paste
¼ cup organic chicken stock
1 tablespoon freshly squeezed juice of a blood orange
Heat a small saucepan over medium-high heat, and slightly coat the bottom of the pan with olive oil. Sauté the garlic and shallot with a pinch of salt until lightly browned. Add the pomegranate molasses, maple syrup, tomato, paste, stock and cinnamon stick. Lower the heat to medium and cook, stirring until well combined. Allow the glaze to cook until thickened, about 10 to 15 minutes. Add blood orange juice. Taste, and add a pinch of salt and an extra squeeze of lemon if necessary.
Cook's Notes: If Blood oranges aren’t available, use the juice of a Valencia orange. You can push this recipe over the edge if you add ½ teaspoon of orange zest. Pomegranate molasses is available in Middle Eastern markets or the specialty food section of many grocery stores.
Reprinted with permission from The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods. Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
(Photo Credit: Leo Gong)