POM Wonderful 100% Pomegranate Juice

One of my favorite drinks is fruit juice. The caveat is that many brands of juice either have unhealthy, unpronounceable ingredients or are made with imported juice from other parts of the world. Which left me with two options: (1) buy an expensive at home juicer or (2) give up fruit juice altogether. Yeah, I didn't love those two options. When the folks at POM Wonderful sent me samples recently, I found my tasty, healthy third option: POM Wonderful 100 % pomegranate juice. POM Wondeful's pomegranates are grown in the USA in orchards in California, not overseas. And there's no fillers or extra sugars. After learning that, it was goodbye to the juicer catalogues & the monotony of tap water for me.

Here are some easy recipes you can make at home, using POM Wonderful pomegranate juice and a few simple ingredients:



Pineapple, Onion & POM Burgers

4 vegan meatless burger patties, thawed
1 cup POM Wonderful pomegranate juice
1/2 cup chopped white onions
1/2 cup pineapple chunks

In a medium mixing bowl, combine vegan patties, POM, onions and pineapple. Marinate for 10 minutes. Grill for 5-7 minutes. This is one burger recipe where buns aren't really necessary, since the POM juice adds such a great flavor to the food.



POM And Buttermilk Biscuits

My biscuits were inspired by Vaish Ali's recipe for vegan buttermilk biscuits. Instead of 1 cup of buttermilk, I went with 2/3 cup buttermilk + 1/3 cup POM juice. Also, I used heart shaped muffin tins. These were the lightest, fluffiest biscuits I've ever made. The next time I make this recipe, I think I'll add in pomegranate seeds.



Buttermilk And POM Pie

The filling of this pie is Emeril Lagasse's recipe combined with 1/2 cup of POM juice. The POM replaced the lemon called for in the pie.

The crust was 2 1/4 cups of crushed sandwich cookies, 5 tablespoons of butter and 2 tablespoons of POM juice.

The buttermilk pie took about 45 minutes to bake. It was definitely worth making, though. You won't believe your mouth when you taste the filling of POM and buttermilk. It is out of this world good!



POM Rock Candy
My yummy homemade candy started with wikihow's rock candy recipe. I replaced the flavored food coloring with 1/4 cup POM juice. I'm normally not big on hard candy, but I was very impressed with how the rock candy turned out. I also liked the kick of natural flavor from the POM juice. This recipe is great for holiday gifts and wedding favors.

Recipes from the trial run

My group from culinary class did a trial run on Wednesday of the food we'll be serving at our final presentation dinner in 2 weeks. Our event has a jazz theme. I will post the pictures of the food and our table set up soon. The food was absolutely
out of this world : D Here is what we made:

Salad

A little bit of heavy whipping cream and white pepper made the dressing even better.

Cajun spiced chicken

Creole Meuniere Sauce

The sweetness of the creole sauce is a perfect match for the spice of the chicken.

Bourbon Street New York Strip Steak

American–style red beans and rice

Our next batch will have andouille sausage in it.

Bananas Foster

The dessert was heavenly. I normally think bananas are too gross to eat, but in this dessert they tasted amazing : D Ask my team members how many times I said this morning, "*sigh* I want another Bananas Foster."

Sources:

Warm Nut Encrusted Goat Cheese Salad with Bacon Lardons, Emeril Lagasse, 2003 Show: Emeril LiveEpisode: Bistro Cooking, Food Network

Cajun Spiced Chicken, Submitted by: Jennifer Owen, AllRecipes

Pecan-crusted Trout with Creole Meuniere Sauce and Brabant Potatoes, Emeril Lagasse, 2003, Emeril LiveEpisode: In a Nutshell, Food Network

Bourbon Street New York Strip Steak, Submitted by: Mark Daniel, AllRecipes

American-Style Red Beans and Rice, Submitted by: LAURENB222, AllRecipes

Bananas Foster II, Submitted by: BUTTERMEBREAD, AllRecipes

Fettuccine Recipe

My project group made this in culinary class the other day [No, we're not culinary majors]. It was so rich and creamy. *starry eyes*

Source: Fettuccine Pasta with Prosciutto, Peas, and a Cream Sauce, Recipe courtesy Emeril Lagasse, Food Network, 2004