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