j biesinger
TVWBB Platinum Member
This post is about a project of mine...pomegranate molasses. I can’t recall what got me started on it, but if I had to guess I’ll bet it was something Kevin posted.
Anyways, I spent a few months scouting out possible local sources of this ingredient, and finally got a hit at a middle eastern grocer. They had something called “concentrated pomegranate juice” with “baroody” written on the bottle (brand?). I grabbed it unsure that this is exactly pom molasses but figured it couldn’t be far off. Since purchasing the bottle, I’ve found two new sources of actual pom molasses (one even more convenient) so I’m confident I’ll be able to restock with genuine stuff.
In the mean time, question one = is pom juice concentrate the same as pom molasses?
After collecting dust for a few months, I finally got around to doing something with it. Awhile back I grilled some lamb with a Moroccan spice rub and finished them with a fig glaze( http://i323.photobucket.com/albums/nn455/jbiesinger/IMG_0937.jpg ] http://i323.photobucket.com/albums/nn455/jbiesinger/IMG_0937.jpg [/URL]) . I decided to try the same spice rub with a pom glaze.
The rub includes: coriander, cumin, black pepper, ginger, cardamom
For the glaze I started with the pom concentrate and some pom vinegar. I felt the mix had a bite, and found that it could be tamed with a bit of sherry vinegar (weird right?). Kind of a late idea came into my head, so I browned some shallots and deglazed the pan with the pom mix.
I rubbed the lamb chops, grilled them on a grill pan, rolled them in the pom glaze and tossed the pan in the oven.
The results were pretty good, but I kept thinking somehow it could have been better.
Question two = what could I have done differently?
I did a bit of research AFTER I ate the chops and found a recipe by Jim Tarantino for a Ginger Pom glaze that sounds good that I might try. From that recipe I thought lemon might have helped the glaze.
Anyways, I spent a few months scouting out possible local sources of this ingredient, and finally got a hit at a middle eastern grocer. They had something called “concentrated pomegranate juice” with “baroody” written on the bottle (brand?). I grabbed it unsure that this is exactly pom molasses but figured it couldn’t be far off. Since purchasing the bottle, I’ve found two new sources of actual pom molasses (one even more convenient) so I’m confident I’ll be able to restock with genuine stuff.
In the mean time, question one = is pom juice concentrate the same as pom molasses?
After collecting dust for a few months, I finally got around to doing something with it. Awhile back I grilled some lamb with a Moroccan spice rub and finished them with a fig glaze( http://i323.photobucket.com/albums/nn455/jbiesinger/IMG_0937.jpg ] http://i323.photobucket.com/albums/nn455/jbiesinger/IMG_0937.jpg [/URL]) . I decided to try the same spice rub with a pom glaze.
The rub includes: coriander, cumin, black pepper, ginger, cardamom
For the glaze I started with the pom concentrate and some pom vinegar. I felt the mix had a bite, and found that it could be tamed with a bit of sherry vinegar (weird right?). Kind of a late idea came into my head, so I browned some shallots and deglazed the pan with the pom mix.
I rubbed the lamb chops, grilled them on a grill pan, rolled them in the pom glaze and tossed the pan in the oven.
The results were pretty good, but I kept thinking somehow it could have been better.
Question two = what could I have done differently?
I did a bit of research AFTER I ate the chops and found a recipe by Jim Tarantino for a Ginger Pom glaze that sounds good that I might try. From that recipe I thought lemon might have helped the glaze.