I promised I'd give you the recipes from my Pom Wonderful Dinner Party.
And I am. And I will.
Just not all at once. Not only would it be just way too much, but I'm super busy this week. Soooo...you're going to get the recipes in bite-sized pieces.
Are you curious as to why I'm so busy this week? Well, even if you're not I'm going to tell you! I'm one of the amateur bakers for an awesome event this Saturday and you're all invited!
Cupcake Camp L.A. is a charity event to celebrate the 4th birthday of Bakespace.com
If you're in town...please come by. For details click here----->>> Cupcake Camp L.A.
Here are a few other sites to read about this wonderfully sweet event:
Aaaaaand the list goes on....but check this out! The City of Los Angeles has created a proclamation celebrating Cupcake Camp L.A. It really is cute....you should read it---> Proclamation
Anyways....I'm in the middle of baking 100 cupcakes. And decorating them. And taking them to Cupcake Camp L.A. where they will be shared with those who attend, along with cupcakes from other amateur and professional bakers. It's open to the public, for a small fee (all proceeds go to selected charities) If you're around...come check it out and enjoy some good cupcakes, lots of fun and great people. Ya, I know...it's suppose to rain. I say...that's all the more reason you should come! What more do you need to brighten up a rainy day?!
Soo....now that you know what I've been up to this week...let me share some basic "starter" recipes that I used for my real recipes for the Pom Wonderful Dinner Party.
First, I have a Pomegranate Molasses. This was used in 3 of my recipes and would be great in several others. I didn't make it up or anything....I just did a search and found it on Foodnetwork.com. It's not difficult....just a little time consuming. You have to stay on top of it. The first time I made it...I burnt it. I almost didn't "bother" to try again....but am so glad I did.... it really is worth it.
Alton Brown's Pomegranate Molasses
4 cups pomegranate juice
1/2 cup sugar
1 tablespoon fresh lemon juice
Place all ingredients into a saucepan, over medium heat. Cook, stirring occasionally until the sugar has dissolved. Reduce the heat to low and continue cooking and stirring occasionally until the mixture has reduced down to about 1 cup. Be careful toward the end....with the sugars that condensed, it can burn easily. You want the mixture to be the consistency of syrup...it will thicken further as it cools. Remove from heat and allow to cool for about 1/2 hour. Place into a glass jar and let it cool completely. Cover and store in the fridge for up to 6 months.
This other recipe is for a rub. I made it quite a while ago but have only used it in soups. Its wonderfully flavorful with lots of depth. Again.... I found this recipe at Foodnetwork.com. It's a Michael Chiarello recipe.
Michael Chiarello's Toasted Spice Rub
1/4 cup fennel seed
1 tablespoon coriander seed
1 tablespoon peppercorn
1 1/2 teaspoons red pepper flakes
1/4 cup California chili powder
2 tablespoons kosher salt
2 tablespoons ground cinnamon
In a small, heavy pan, toast the fennel seeds, coriander seeds, and peppercorns over a medium heat until the fennel seeds are lightly browned. Quickly turn on the exhaust fan and add the red pepper flakes....tossing continuously for a few seconds while the fan is on. Pour the hot spices onto a plate to cool.
I have a coffee grinder specifically for spices. Put the cooled spices into a grinder or blender (if using a blender, go ahead and add the remaining ingredients). Grind until everything is evenly ground. Place in a jar, add remaining ingredients and mix. Keep in a cool, dry place.
And there you have two of the starter recipes that were part of a few of my dishes. Of course these can be done way ahead time. They both add great flavor that you won't want to miss.
Stay tuned for more Pom Wonderful recipes and I hope to see you at Cupcake Camp L.A.