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Sunday, December 30, 2007

pomegranate molasses

pomegranate molasses

Okay, maybe the entire foodie community has already discovered pomegranate molasses, long ago. But it just started creeping into my consciousness. Molly mentioned that she had carried a jar back from Manhattan on one of her last jaunts. Hm, if it’s that special, why am I not eating it? I noticed it in scrumptious-looking recipes in Cooking Light. I usually quite like their recipes. What did they know that I don’t know? And finally, after my foot had been broken, my friend Dorothy brought me a little jar of the elixir. She had been so obsessed with the idea of cooking with it that she had bought a jar online, probably for ridiculous prices. How kind of her to share with me. She’s like that, Dorothy.

So I dipped my little finger into the dark liquid, and sipped from its tip. A wave of that tangy, assertive sweetness from pomegranate seeds, followed by the dark allure of molasses. Bright and alive, no blandness here. And it lingered, long after I had sucked the last dregs from my finger. I knew right then that I had to cook with it.

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2 Comments:

Anonymous Anonymous said...

Alton Brown has simple instructions for making your own pomegranate molasses at the Food Network website. It's easy and fantastic (and cheap).

June 27, 2008 at 10:26 AM  
Anonymous Anonymous said...

Middle-easterners have been using this ingredient for hundreds of years. Though it's still a bit pricey, uou can find it for a more reasonable price at any middle-eastern market.

May 18, 2009 at 8:26 AM  

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