Cranberry-Pomegranate Sauce and POM Wonderful

I was recently approached by Molly at POM Wonderful. I was so excited to see Molly's email offering me some Pomegranate juice. POM Wonderful is a global brand committed to innovation and wellness. They grow and market pomegranates and pomegranate-based products that have amazing health benefits. A 2005 study published in the American Journal of Cardiology showed improved blood flow to the heart in patients drinking 8oz daily of POM Wonderful 100% Pomegranate Juice for 3 months.
Researchers studied a total of 45 patients with coronary heart disease who had reduced blood flow to the heart.Patients drinking POM Wonderful 100% Pomegranate Juice experienced a 17% improvement in blood flow, compared to an 18% worsening in patients drinking a placebo. THANK YOU SO MUCH MOLLY FOR YOUR DELICIOUS CONTRIBUTION TO OUR THANKSGIVING CELEBRATION.

I generally drink it or put it in my cocktail, but this time around wanted to make something different with POM. With Thanksgiving around the corner, what can be better than Pomegranate cranberry sauce.



Cranberry-Pomegranate Sauce



1 1/2 pounds fresh or frozen cranberries (6 cups)
2 cups sugar
1 cup pomegranate juice
2 cups fresh pomegranate seeds
1 Granny Smith apple
1 cup of fresh pineapple
1 cinnamon stick

In a medium saucepan, combine the cranberries with the sugar, chopped apple, cinnamon stick and chopped pineapple and pomegranate juice. Bring to a simmer and cook over moderate heat, stirring occasionally, until most of the cranberries have burst, about 10 minutes. Scrape the cranberry sauce into a medium bowl and let stand until cool, about 2 hours. Fold in the pomegranate seeds and serve the sauce chilled or at room temperature.

Greek Yogurt Obsession-Part 2

Continuing with the Greek Yogurt recipes... I present to you a great snack recipe. It is not only delicious but good for you! I'm posting an original recipe, which I doctored up a bit. I used strawberries instead of apples, almonds instead of walnuts and dried cranberries instead of raisins and skipped the cinnamon...I guess I changed it completely...LOL I hope you enjoy it!



16 oz of Plain Greek Yogurt
1/2 tsp of cinnamon
1 tsp of vanilla extract
1 tsp of honey
1 medium, diced apple
1/4 cup of chopped walnuts
1/4 cup of raisins

Mix all the ingredients and enjoy.

Sweet Potato and Zucchini Bread

Yes, you guessed it- My oven finally works!!! After much aggravation and frustration trying get it up and running, it was finally fixed last week. I had huge baking extravaganza planned for the weekend but with temperatures over 115'F, I wasn't really into using my oven too much. I did manage to bake this lovely bread, with the leftover zucchini I had in a fridge and was somewhat surprised at how well it turned out. The recipe called for zucchini and sweet potato, which I would never thought of combining but what a delicious mix! This recipe was adapted from Bon Appetit magazine, November of 1992 issue. I did modify recipe a little... I used 1/2 cup brown sugar and 3/4 cup of granulated sugar instead of 2 cups of granulated sugar, recipe called for. I felt that it was plenty sweet but you can adjust it for your own taste. I also used 1/2 cup of vegetable oil and 1/4 cup of yogurt in lieu of 3/4 cup of oil asked for in the original recipe. I served it with homemade Apple Butter (recipe follows)

SWEET POTATO & ZUCCHINI BREAD



* 2 cups all purpose flour
* 2 teaspoons ground cinnamon
* 1 teaspoon baking soda
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* 2 cups sugar( I used 1/2 cup brown & 3/4 cup of granulated sugar instead)
* 3/4 cup vegetable oil ( I used 1/2 cup vegetable oil and 1/4 of plain yogurt)
* 3 large eggs
* 1 teaspoon vanilla extract
* 1 1/2 cups grated zucchini
* 1 1/2 cups grated peeled sweet potato
* 1 cup chopped walnuts, toasted

Preheat oven to 350°F. Butter and flour 9x5x3-inch loaf pan. Sift first 5 ingredients into medium bowl. Beat sugar, oil, eggs and vanilla to blend in large bowl. Mix in zucchini and sweet potato. Add dry ingredients and walnuts and stir well.

Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 1 hour 20 minutes. Cool bread in pan on rack 15 minutes. Cut around bread to loosen. Turn out onto rack and cool completely. (Can be prepared 1 day ahead. Wrap in foil and let stand at room temperature.)

SPICED APPLE BUTTER



4 pounds Granny Smith apples, peeled and cored
1 cup apple cider
2 cups granulated sugar
2 tablespoons lemon juice
2 tsp ground cinnamon
1/2 tsp each ground cloves and allspice

Combine apples and cider in a very large stainless steel or enamel saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently for 20 minutes or until mixture is reduced by half.
Stir in sugar, spices and lemon juice. Return to a boil, reduce heat, and boil gently for about 25 minutes or until mixture is very thick. There should still be some tender apple chunks remaining. Remove from heat. You can puree if you'd like a smooth butter

Mommy night in...Strawberry Mascarpone Tart with Port Glaze

When we moved to Nevada nearly 4 years ago, it was a difficult transition for us. We have lived in California for close to 9 years and had a close group of friends that we hung out with on regular basis...When my husband was offered a job in Nevada, we had to make a quick decision to make a transition...I've never dreamed that we will end up in Sin City especially after we had a child. Olivia was 3 months old when we moved and as a new mommy I was preoccupied with taking care of an infant, working full time and making new friends...All aspects of this move was proven difficult to say the least, but by far the most challenging part for me was finding new friends. I have been lucky enough to have a handful of close friends now whom I love and have a great time with! Couple of months ago my friend Grace had a fabulous idea to have Mommy Night...one night a month where we all get together and have a potluck dinner or go out on a town. Last month we hung out at Grace's (who is also my next door neighbor-I loved not having to drive :))and had a great time just chatting and watching a movie. This month was my turn... we had a great turn out and fabulous time with all the girls. Great company, yummy food, plenty of wine and box of dominos...what else can a girl want? As you can see we don't require much ;) I had a GREAT time, I don't remember when I last laughed so much. THANKS GIRLS!!! I can't wait to do it again!!

As you probably have guessed I made a dessert: Strawberry Mascarpone Tart with Port Glaze This recipe was adapted from Gourmet magazine, April 2009 issue.

For tart shell:

* 1 1/4 cups all-purpose flour
* 3 tablespoons granulated sugar
* Rounded 1/4 teaspoon salt
* 7 tablespoons unsalted butter, cut into 1/2-inch pieces
* 1 large egg yolk
* 1/2 teaspoon pure vanilla extract
* 1/2 teaspoon fresh lemon juice
* 3 tablespoons cold water

For filling:

* 1 1/2 pounds strawberries (about 1 1/2 quarts), trimmed and halved lengthwise
* 1/3 cup granulated sugar
* 3/4 cup ruby Port
* 1 pound mascarpone (about 2 cups)
* 1/4 cup confectioners sugar
* 1 teaspoon fresh lemon juice
* 1/2 teaspoon grated lemon zest
* 3/4 teaspoon pure vanilla extract


Make tart shell:

Blend together flour, sugar, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Beat together yolk, vanilla, lemon juice, and water with a fork, then drizzle over flour mixture and stir with fork (or pulse) until mixture comes together.

Gently knead with floured hands on a lightly floured surface until a dough forms, then gently knead 4 or 5 times. Press into a 5-inch disk. Place in center of tart pan and cover with plastic wrap. Using your fingers and bottom of a flat-bottomed measuring cup, spread and push dough to evenly cover bottom and side of pan. Prick bottom of tart shell all over with a fork and freeze until firm, about 10 minutes.

Preheat oven to 375°F with rack in middle.

Line tart shell with foil and fill with pie weights. Bake until side is set and edge is pale golden, about 20 minutes. Carefully remove foil and weights and continue to bake until shell is deep golden all over, about 20 minutes more. Cool in pan, about 45 minutes.

Make filling while tart shell cools:

Stir together strawberries and granulated sugar in a bowl and let stand, stirring occasionally, 30 minutes. Strain in a sieve set over a small saucepan, reserving berries. Add Port to liquid in saucepan and boil until reduced to about 1/4 cup, 10 to 15 minutes. Transfer to a small bowl to cool slightly.

Meanwhile, whisk together mascarpone, confectioners sugar, lemon juice, zest, vanilla, and a pinch of salt until stiff.

Assemble tart:
Spread the mascarpone mixture evenly in cooled tart shell, then top with strawberries. Drizzle Port glaze all over tart.

By popular demand...

For a few years now I've been asked to share my cooking tips and recipes...Since my family and friends live all over the globe this seems to be the only way I can do this. I loved cooking and baking ever since I can remember and always enjoyed being in the kitchen with my mom and grandma. Everyone on both sides of my family cooks and growing up we seldom eaten out and have always made everything from scratch, so naturally this is the way, I've been cooking. I am partial to gourmet and "fussy" food and enjoy spending time cooking the gourmet meals as often as I can...I know, I know,"who has the time??? I suppose that some of us spend their weekends traveling or playing sports, I cook...I know, it's a little retro but I really love it when people enjoy my creations! All the recipes I'll be posting here are either mine or recipes that I've found through the years and adapted to my family's taste. So, my first recipe is made with one of my favorite fruit-PLUMS.

Walnut Plum Tart



2 cups all-purpose flour
3/4 cup finely chopped walnuts
3/4 cup light brown sugar, lightly packed
12 tablespoons cold unsalted butter (1 1/2 sticks), diced
1 egg yolk
2 pounds firm, ripe Italian prune plums, pitted and quartered lengthwise

Preheat the oven to 400 degrees F. Combine the flour, walnuts, and sugar in a large bowl. Add the butter and the egg yolk. Mix, either by hand or with an electric mixer, until crumbly.

Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch tart pan. Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way in.

Sprinkle the rest of the crumb mixture evenly over the plums. Bake the tart for 40 to 50 minutes, or until it's lightly browned and the plum juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm or at room temperature.

Enjoy!!!