POM Wonderful

Will the Real Long Island Please Stand Up?

I wanted to start off with a classic drink. However this version quickly becomes unique due to the fact that it actually has tea in it. Traditionally Long Island Iced Teas are finished with a splash of cola to give them the color and appearance of iced tea. I found that using the POM Black Tea enhances both the flavor and color of this drink without the need of cola. Plus, I feel that using tea helps the drink to live up to its name!

As with any Long Island Iced Tea, a large amount of alcohol is required to keep the true integrity of the drink; however this does not mean it must taste like rubbing alcohol! This version packs a punch but goes down smooth and easy. As for the garnish, I prefer a blood orange twist over the conventional lemon wedge for 2 reasons: the taste is not as tart and pairs with the POM Black Tea very nicely; and secondly, the color is much more unique and vibrant. Enjoy!

Ingredients:

• 2 oz POM Pomegranate Black Tea
• ¾ oz vodka
• ¾ oz tequila
• ¾ oz white/light rum
• ¾ oz gin
• ¾ oz triple sec
• ½ oz simple syrup or sweet and sour mix
• Spiraled blood orange rind for garnish

Directions:

• Mix all ingredients together over ice in a pint glass or goblet
• Pour into a shaker and give one brisk shake
• Pour back into the glass
• Garnish with a blood orange twist

Pancake Breakfast - POM Style

I recently hosted a pancake breakfast for some friends at work...while I have to admit I ended up buying the pancakes from a local diner (too much flipping for a school day) I wanted to bring something homemade...

I saw a recipe for POM Syrup on a little hangtag on the POM Juice I had just bought for my husband as I had recently read an article that pomegranate juice is helpful at keeping healthy prostates and hearts...but as I was putting it in the fridge I noticed the recipe and was intrigued.

I decided to experiment making the syrup...it was AMAZING and so easy...the only thing is I realized after "simmering" awhile was that I needed to BOIL so it would reduce quicker...so here is my "edited version".....its delish!!!!

here is the recipe..its very easy and deliciously amazing.....

POM Syrup Ingredients: 2 cups POM Wonderful 100%     Pomegranate Juice  - (I prefer using the blueberry flavor ~ it was really yummy!) 1 cup sugar Directions: Combine juice and 1 cup of sugar in a small saucepan; bring to a boil. Reduce heat (to a medium flame) and simmer about 30 minutes until reduced to 1 cup, stirring frequently. Remove from heat and cool. Mixture will seem too liquid-y at first but once it cools it will thicken. im going to try making it in the other flavors..I am sure pom cherry would be equally as yummy

Orange You Tricky??

Tangerine Cream Bars

Ingredients:

• 12 oz of POM Wonderful Pomegranate Tangerine 100% juice
• 1 pint vanilla bean ice cream, softened
• Blender
• 8 each, 3 oz cups
• 8 popsicle sticks or spoons
• Aluminum foil

Directions:

• Pour the POM juice and softened ice cream into a blender
• Blend until smooth texture is achieved
• Pour 2 ½ ounces of the mixture into each cup
• Poke the popsicle sticks or spoons through the aluminum foil so that they dip into the juice
  • The aluminum foil helps to keep the stick in place while the juice freezes
• Freeze for 5 hours or until firm
• Remove foil before serving

This is a new twist on an oldie-but-goodie… My Tangerine Cream Bar is a new-age interpretation of the classic 50/50 Bar. We can all remember running up to the ice cream truck on a hot summer day; seeing that orange and cream flavored treat tantalizing our eyes right next to the sliding window. I have taken those same basic flavor components and brought them up to the next level by using POM Wonderful Pomegranate Tangerine juice in place of an artificial orange flavor.

Also, I decided to mix the ice cream with the juice rather than do a layering effect for two main reasons – this enables the whole treat to melt together at the same rate, as well as giving the bar a consistent flavor from the first to last bite. The color is quite different than the original, but it does have a more natural look. I would suggest using real vanilla bean ice cream, as this will enhance both the flavor and appearance of the bar. This is not the first frozen treat that I have experimented with, but it is definitely the one that had the warmest reception by the staff as a whole – every person that sampled this in my office could not put it down!

Get Spicy with Chef Caruso

Spicy POM Sauce

Ingredients:

• 6 Fresh Strawberries
• 4 Fresh Raspberries
• 4 Fresh Blackberries
• 1 cup Dark Brown Sugar
• 16oz POM Wonderful 100% Pomegranate Juice
• ½ cup Red Wine Vinegar
• ½ cup Rice Wine Vinegar
• 1 tbsp Soy Sauce
• 1 tbsp Cayenne Pepper
• 1 tbsp Chili Flakes

Directions:

• In a medium sized sauce pan, cook the fruit with the sugar and a bit of water over medium-high heat until the fruit is soft and the sugar is dissolved
• Add in the POM Juice, vinegar, and soy sauce
• Bring to a boil, then simmer for 10 minutes
• Add the cayenne and chili flakes, stir to evenly distribute
• Add more sugar to thicken if needed
• Remove from heat, puree in a blender
• Return to the sauce pan and simmer for 10 minutes to reduce to desired consistency and flavor

This sauce is a project that I have been working on for quite a while – there is a delicate balance between heat, tartness, and sweetness. I have built it to work with my taste buds, so feel free to play with the various elements in the sauce to find the balance that fits your palate best. The fruit should be fresh – if you have trouble finding these berries, you can substitute with any seasonal berry. I would recommend serving this sauce on shellfish; specifically jumbo scallops. The natural saltiness from the scallops balances the heat from the sauce quite nicely. I would also recommend using this sauce with a juicy pork tenderloin – the soft texture of the pork with the thick consistency of this sauce creates a nice pairing.

If you are adventurous, you can put the sauce into a squeeze bottle and create a nice design for an artsy presentation. One final use for this sauce is with chocolate – I know this sounds odd, but the whole new craze of chocolate with spice is not to be ignored. The sauce also has the presence of fruit, which pairs well with chocolate. Take a small piece of dark chocolate and put just a touch of this sauce on it for a new and unique idea to impress some dinner guests.