RF Recipe Card – Chinese Chicken Pom Salad
Combine pomegranate juice, cranberry juice, raspberry vodka, orange-flavored liqueur, grenadine syrup and crushed ice in a shaker. Shake vigorously to chill. Pour into martini glasses and serve.
In drink mixer, add ice, 1 shot vodka, 2 shots pomegranate, 2 shots sparkling water, shake and pour.
In a blender, puree entire can of fruit cocktail. Add pomegranate juice and orange sherbet. Add 16 oz. ice and blend until smooth. Pour into pint glasses and garnish with whipped cream.
Simmer juice uncovered in a medium nonreactive saucepan over medium heat until thick enough to coat the back of a spoon, 45-50 minutes. (Do not let the syrup reduce too much or it will darken and become very sticky.) Makes about ½ cup. Can be refrigerated in an airtight container for up to 3 months.
Combine pomegranates and lemon juice with sugar in a large stainless steel saucepan and bring to a boil over high heat and at once stir in liquid pectin. Bring to a full rolling boil and boil exactly ½ minute. Remove from heat and skim off foam.
Ladle into hot, sterilized jars to within about ¼ inch of the top. Seal and process in a boiling water canner for 5 minutes.
Cut up avocados, chop up and mash in a bowl. Cut up tomato in small pieces and add to bowl. Chop up onion and cilantro and add to bowl. Add pomegranate arils, lime juice and salt to taste. Roast habaneros well all around. Once roasted put in plastic bag right away for habaneros to sweat. Pull them out of the bag and peel off the skin. Cut up in small pieces and add to bowl. Mix together and add avocado pit to avoid guacamole from darkening up.
Preheat oven to 350 degrees F. In a mixing bowl beat butter on medium to high speed for 30 seconds. Add brown sugar. Beat until combined. Add 1 egg; beat well. Beat in 1 1/4 cups flour until combined. Divide dough in half. Cover and refrigerate one portion. Spread unrefrigerated dough half on bottom of ungreased 10 inch spring-form pan with removed, spreading dough to edges. Place on baking sheet. Bake for 10 minutes. Cool completely. When cool, attach sides of pan. Press chilled dough onto sides to a height of 1 3/4 inches, using a thin metal spatula to spread dough. Reduce oven temp to 325 degrees F.
Boil asparagus tips until tender. Cut in half lengthwise. Mash garlic and salt. Add oil and pomegranate seeds. Pour over asparagus. Mix well. Sprinkle with parsley
In large saucepan cook shallot in hot oil over medium heat, 3-5 minutes or until tender. Add rice, ginger and cinnamon. Cook and stir until rice begins to brown, about 5 minutes. Carefully add broth and water to the rice mixture and bring to a boil. Reduce heat and cover, simmer 15 minutes. Remove from heat and let stand 10 minutes or until all liquid is absorbed. Stir in nuts and pomegranate arils, garnish with lemon peel.