Pomegranates

Pomegranates was one of those things I'e never been certain what to do with. years ago we got one to try and the seeds were bitter, the fruity part of the seeds small - too much work to get too little. We've tried it again with better success - a ripe pomegranate heavy with seed-fruit and tasteless seeds that are edibble as they are supposed to be. But still, what to do with it besides munch and garnish.

A web search revealed a lack of sensible sounding recipes except jelly and a chicken with pomegranate seeds added to an otherwise normal marinade. The rest weren't so much recipes as posts about people's experiments - mushy fuity brownies (taste great but not exactly holdable bars), molassas, fruity salad. It is a food toy, and a way to add sweet zest and color to a variety of dishes. It could probably replace dried cranberries in any of the salads that call for it. They just won't cook the same. Maybe current recipes could take pomegranates for cooking...

For tonight we've opted for munching, garnish, and vodka infusion - we'll see what happens in the five or six days typical of infusion recipes and let you know. WE used about a quarter cup of the fruit-seeds for that. There's enough for another small recipe for tomorrow. We'll see. Maybe pomegranate cream cheese on toast...