A pale yellow grapefruit curd provides the background to gem-like pomegranate seeds, all wrapped up by a hearty wheat crust. It's a citrus-heavy dessert that serves up winter fruit in a creative way.
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This variation is one of the fanciest of my panna cotta recipes. It pairs the tropical flavor of coconut (which is my go-to at the end of winter when I'm so tired of apples, pears, and citrus fruits) with a bright fuschia-colored layer of hibiscus gelee and little gems of pomegranate seeds.
Lots of people celebrate Valentine's Day over a fancy restaurant dinner. But is it ever really that romantic? Between the impossible-to-score reservations, expensive prix fixe menus, packed-to-the-gills dining rooms, and harried servers, you and your honey often feel more like two sardines packed in a can than the only two people left on earth. That's why I've always been partial to Valentine's Day breakfast.
This video will show you an easy method to take advantage of the relative densities of the seeds and pith of a pomegranate to separate the two as painlessly and stainlessly as possible.