Cooking With Ever-More-Popular Pomegranate

Healthy Fruit Adds Lots Of Flavor, Color To Dishes; Bon Appetit's Dede Wilson Offers Recipes, Buying Tips

(CBS) 

Pomegranate-Marinated Lamb with Spices and Couscous

Sweet-tart pomegranate adds intriguing depth to this braise. It can be made with boneless or bone-in meat. If using boneless, buy a half pound less lamb.

1/2 cup pomegranate molasses (a thick pomegranate syrup; available at some specialty supermarkets, and Middle Eastern markets)
4 garlic cloves, coarsely chopped
2 tablespoons olive oil
1 tablespoon ground ginger
1 tablespoon ground cinnamon
2 teaspoons ground cumin, divided
1 1/2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds lamb shoulder blade chops, cut into 3/4-inch square pieces, bones reserved
1 1/4 cups water, divided
2 cups low-salt chicken broth
1 10-ounce box plain couscous
2 tablespoons (1/4 stick) unsalted butter
3/4 cup pomegranate seeds
3 tablespoons torn basil leaves

Whisk pomegranate molasses, coarsely chopped garlic, olive oil, ground ginger, cinnamon, 1 3/4 teaspoons cumin, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Add lamb and toss to coat. Cover and marinate 2 hours at room temperature, or up to 2 days in the refrigerator. Drain, reserving marinade. Pat lamb dry.

Heat heavy large nonstick skillet over medium-high heat. Working in batches, add meat and bones, if using, and cook until browned, turning occasionally, about 2 minutes total per batch. Return all lamb and bones to skillet. Add reserved marinade and 1/4 cup water. Cover with lid slightly ajar and simmer over medium-low heat until meat is tender, about 8 minutes. Remove from heat and set aside.

Meanwhile, bring remaining 1 cup water and chicken broth to boil in medium saucepan over medium-high heat. Add couscous and remaining 1/4 teaspoon cumin. Remove saucepan from heat and let stand covered 5 minutes. Fluff couscous with fork, then stir in butter until melted. Divide couscous among plates and top with lamb, pomegranate seeds, and basil leaves, spooning remaining sauce over lamb.

Pomegranate Cake

This sheet cake has a homespun look but gets exotic flavor from a spice blend-and a pomegranate glaze.

1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup unsalted butter, room temperature
2 large eggs
3/4 cup pomegranate juice, divided
4 teaspoons grated lime peel, divided
1/2 cup plain Greek-style yogurt (a thick yogurt sold at some supermarkets, specialty foods stores, and Greek markets)
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
2/3 cup pomegranate seeds
2 tablespoons thinly sliced mint leaves

Preheat oven to 350°F. Butter and flour 13x9x2-inch cake pan. Sift together flour, baking powder, and salt in medium bowl.

Beat sugar and butter in large bowl until well blended, 1 minute. Using electric mixer, add eggs 1 at a time, beating well after each addition. Beat in 1/2 cup pomegranate juice and 2 teaspoons lime peel (mixture may appear curdled). Beat flour mixture into batter just until blended. Stir in yogurt.

Spread batter in pan. Bake until tester inserted into center of cake comes out clean, about 25 minutes. Let cake cool 15 minutes.

Meanwhile, sift powdered sugar into medium bowl; whisk in 1/4 cup pomegranate juice, vanilla, and 1 teaspoon lime peel.

Using fork, poke holes over top of warm cake, spacing 1 inch apart. Pour glaze over cake and spread evenly. Cool completely.

To serve, sprinkle pomegranate seeds, mint, and 1 teaspoon lime peel over cake.

[yongamerica]

The marinated lamb dish sounds wonderful. I think the longer this dish is marinated the better, so I''ll marinade mine for two whole days. Bone-in will make the meat more flavorful. Can''t wait to give it a try. Thanks CBS and thanks to one of my favorite mags, bon Appetit.

[yongamerica]

The problem with this dish is westerners aren''t used to spitting out seeds at the dinner table. Notice there isn''t even a hint on polite seed spitting. Here you are dressed nicely in a fine dining setting, trying to look poised and yet spitting seeds as if you were a kid on the front porch eating a watermelon.