Hey Bobby, Look At Me!

Friday nights, typically Mr. Wonderful and I grab a pizza and lounge, catching up on the DVR, watching movies, etc.  Last night, we were watching The Next Food Network Star on DVR and I became jealous of one of the contestants, yes, jealous over Pomegranate Molasses of all things.  Bobby Flay was all twitterpated over Aarti’s HOMEMADE Pom Molasses.  I was like Bobby, here I am…I make Pom Molasses for my tofu kabobs with Muhammara Sauce, like all the time!!!  He didn’t listen.  I will maintain my Pom Molasses to be far superior to Aarti’s (sorry, you are still my fave contestant) and here is why:

Pom Molasses

• 4 C Pom Juice (if you are really feelin’ it, you should get Pom Cherry)
• 1/2 C white sugar
• 1/4 C lemon juice, use fresh squeezed

Directions:  In  large, uncovered saucepan, heat pomegranate juice, sugar, and lemon juice on medium high until the sugar has dissolved and the juice simmers. Reduce heat just enough to maintain a simmer. Simmer for about an hour, or until the juice has a syrupy consistency, and has reduced to 1 to 1 1/4 cups. Pour out into a jar. Let cool. Store chilled in the refrigerator.

If you want your pomegranate molasses to be sweeter, add more sugar to taste, while you are cooking it.

Warning, do not overboil.  Pro:  turns to delicious hard crack candy.  Con:  time to buy another bottle of Pom and start over, b/c you still need molasses and now you have candy instead.  Damn.

So what the heck do I use it for?  This delicious slather that goes on ANYTHING, particularly veggie kabobs, in pitas with tofu and veggies…well you get the idea.  This makes a bunch but freezes beautifully in a freezer bag for up to 3 months.  Need more ideas, visit the Pom Wonderful site.

Muhammara Slather

•  1 tablespoon crushed red pepper
  flakes or 1 small red chile
• 1/2 teaspoon ground cumin
• 3/4 cup walnuts, toasted
• 1/4 cup whole-grain bread crumbs
• 1/4 cup extra-virgin olive oil
• 2 tablespoons pomegranate molasses
• 1/4 cup tomato paste
• 2 to 3 roasted red peppers
• 1/2 to 1 cup warm water
• 1/2 teaspoon fine-grain sea salt

Puree the chile flakes, cumin, walnuts, bread crumbs, olive oil, pomegranate molasses, tomato paste, and red peppers to a smooth, even consistency. Mix in the warm water in increments to achieve an easily spreadable consistency similar to a thick yogurt. If you’re going to use it for dipping, you might want to leave it a bit thicker. Stir in the salt and adjust the seasonings if needed.

*Adapted from Heidi Swanson