Wash 1 bunch of asparagus and snap off woody ends. Cut cross wise so you end up with small rounds about 1/4 inch thick. Toss in a bowl with 1/4 cup Aged Pomegranate Balsamic Vinegar and 2 tablespoons crumbled parmesan and fresh cracked black pepper. Serve and if you want a dash of salty savory add sliced prosciutto on top.
Preheat oven to 350 degrees F.
Place brie on a baking pan lined with parchment paper. Bake for 25-30 minutes.
Before serving let stand for 15 minutes.
Place on plater and add the Pomegranate Fruit Spread on the top of brie and serve with crackers and apples.
Balsamic glazed beef in a flakey golden biscuit. This is a quick recipe and makes a great stormy day dinner. Makes 8 filled biscuits, takes about 30 minutes to make.
Pre-heat oven according to biscuit directions.
Prepare 8 large cupcake cups with non-stick spray.
Press the biscuit into a 5 inch round, about 1/4 inch thick and form the biscuit to the cupcake cup, so it creates a bowl for the beef filling. Set aside.
In large skillet heat olive oil on medium heat and add chopped onion. Cook until tender, about 5-8 minutes.
Add ground beef and increase heat to medium high and cook through, about 5-7 minutes.
Add Skylake Ranch Pomegranate Balsamic Grill Sauce, reduce heat to medium and cook 5-7 minutes more until sauce thickens stirring occasionally.
Fill biscuit cups to the top with beef filling and top with shredded cheese.
Bake 10-12 minutes or until biscuits are golden brown. Let stand 5-8 minutes before serving.
Everyone loves bacon, but candied bacon is a hole new level when it comes to salty and sweet. This is an easy and mouth watering appetizer that will make your home smell oh so good! Makes 60
Preheat oven to 425 degrees and prepare a baking sheet with foil on the bottom and place a cooling rack that has been greased on the baking sheet.
Mix brown sugar and 1/4 cup Skylake Ranch Balsamic Pomegranate Grill Sauce in bowl.
Lay bacon on cooling rack and spread about 1 tablespoon of the brown sugar mixture on each slice of bacon. Bake for 10 minutes. Using tongs, flip bacon then place more of the brown sugar mixture on the other side of the bacon. Bake for another 5-8 minutes.
Take bacon out of the oven and let cool for 5 minutes. Place on wax paper to cool completely. Cut into 1 inch pieces.
On the toothpick, fold butter lettuce and place on toothpick, then the bacon and lastly the tomato.
Serve with the extra Skylake Ranch Balsamic Pomegranate Grill Sauce, that is at room temperature as a dipping sauce and enjoy.
Ham is a traditional Easter meat, and a forgotten meat. This is a new twist to the honey baked ham and it is so easy.
Follow the cooking instructions for the ham, usually 7 minutes per pound at 325 degrees and covered in foil. Keep in oven until the internal temprature reaches 120 degrees.
Remove ham from oven, do not uncover it, and increase oven temprature to 450 degrees.
Meanwhile, place Skylake Ranch Balsamic Grilling Glaze in a sauce pan along with the brown sugar.
Heat on med-high untill the sauce reduces by 1/3, stirring often.
Before putting the ham into the 450 degree oven, uncover it and immediately pour glaze over ham and place uncoved into the oven for another 7 minutes.
Remove from oven and spoon glaze and pan drippings liberally over ham, transfer to serving dish and serve.
Tip: Double the glaze mixture so you can reserve half to serve along side for your guests to use.
oregano, parsley, basel and or thyme
salt and pepper
Preheat oven to 350 degrees. Slice tomatoes 1/2 inch thick, place on baking sheet lined with parchment paper. Drizzle with olive oil and Pomegranate Balsamic Vinegar.
Bake 30-40 minutes or until tomatoes are to your liking. Chop fresh herbs such as oregano, parsley, basel and or thyme. Sprinkle over tomatoes along with salt and pepper.
Place beets in aluminum foil with 2 tablespoons of water, seal it well by pinching the edges together. Place on a baking sheet and roast for 1 hour in a 400 degree oven, or until fork tender. Peel beets and cut into wedges.
Dressing: Whisk together pomegranate syrup, olive oil, lemon juice, salt and pepper. Toss with beets and crumble cheese over salad. Serve at room temperature or chilled.
Slice tomatoes and fresh mozzarella. With fresh basil leaves, alternate tomatoes, cheese, and basil on platter. Sprinkle with salt and fresh cracked pepper. Drizzle Pomegranate Balsamic Vinegar over salad with a little extra virgin olive oil.
I love this recipe for a special morning (I make my husband this on our anniversary). The perfect balance between the creamy smoothness of chocolate and the tart pop of fresh pomegranate seeds. Makes 10-12 pancakes
Tip: You can add a few chocolate chips on the pancakes after you pour the batter on the pan. I like the chocolate chips in the batter because the chips seem to get creamier and don’t get burnt.
Whip all ingredients together with an electric mixer.
Serve with cucumber, carrots, crackers and tomatoes.
I can’t get enough of the cream cheese and marshmallow mixture, so I thought, “How else could I use this awesome flavor mixture?” Well, why not for breakfast! Young and old will enjoy this sweet and creamy French Toast. Enjoy! Serves 4-6.
Tip: I like to soak the bread a little longer in the egg mixture so when it is cooked the bread gets to be a more “custardy” texture.
Mix all ingredients and enjoy!
Salads are here to save the day! They are so versatile in flavor and ingredients, yet super simple to throw together! I even had this one for breakfast the other day. Make it a point to enjoy the rest of your summer. Try some salads, or do a quick bbq if it means spending more time with your family. You won’t regret it!
Cucumber Salad Yield: 6 servings
• 1 English cucumber
• 1 apple
• 1/2 red onion
• 1/4 cup pomegranate white balsamic vinegar
• 1 lime
• 1/4 cup pomegranate seeds (or arils)
• 1/4 cup feta cheese
1. This recipe is fast and can be made ahead of time or a few minutes before!
2. Thinly slice the cucumbers, apples and onion. Add to a sealable container.
3. Pour the white balsamic and the juice of the lime over the salad.
4. Shake it up and let it sit for a minimum of 10 minutes and up to 24 hours before serving.
5. Once ready to serve, simply pour into a salad bowl and top with some feta or pomegranate seeds.
Put 1 1/2 lbs flank steak in a resealable bag with 1/3 cup Pomegranate Balsamic Vinegar, 2/3 cup canola oil. Refrigerate for 2 hours or overnight. Heat grill or grill pan on medium hight heat. Salt and pepper steak and cook rare. Let rest 5-7 minutes before cutting.
Makes about 14 potstickers
No need for take out when you have this recipe in stock. These scrumptious little bits are full of the flavors of the Orient. I recommend making more then you think, these will go fast! Also I love to make a simple dipping sauce with our pomegranate syrup and hot chinese mustard.
Mix in small bowl, 1/3 cup Skylake Ranch Pomegranate Syrup with 1 tablespoon of Chinese Hot Mustard.
Mix chicken, marinade, coleslaw, sesame oil, soy sauce and ginger in a bowl and let sit about 10 to 15 minutes. Heat oil to 375 degrees in a small sauce pan.
Fill each potsticker wrapper with about 1 tablespoon of the filling. Fold over and crimp edges to seal. Drop no more then three potstickers in the oil at one time. Fry until golden brown. Place on a paper towel then plate and serve warm with the pomegranate dipping sauce.
This is an elegant afternoon cocktail for any summer occasion. Inspired by the expansive rose gardens that surround Skylake Ranch, your tastebuds will be budding with sparkling rose as your nose embraces the sent of lavender.
Add grenadine, rose syrup and cognac to glass.
Top with fresh sprig of lavender.
Soak 8 wood skewers in water for 20 minutes. Cube 1 lb chicken or steak, cut 1 red and 1 yellow bell pepper into pieces, wash 12 mushrooms. Alternate ingredients on skewers and place on hot grill or grill pan. Cook basting with Pomegranate Balsamic Grill Sauce. Keep basting with sauce until meat is done.
Serves 4 Grilled Steak Fries
These fries would be more properly named "bakes." No actual frying is being done, but none the less they are a tasty potato treat. If you are making these always make more than you originally anticipated. My brother-in-law devoured a platter full in one minute (he was lucky I already did the photo shoot).
Place potatoes in a pot of cold water, add 1 tablespoon of salt and cook until potatoes are tender, but still firm, about 10 minutes once water is boiling.
Drain, let cool and cut each potato lengthwise into 8 slices.
In large bowl mix garlic powder, salt, pepper and oil.
Toss potatoes in mixture till well coated.
Heat grill to high.
Place coated potatoes on grill until golden brown and cooked through, 2 to 3 minutes on each side.
Serve on a platter and scatter parsley on the potatoes if desired.
Add a bowl of the Skylake Ranch Pomegranate Balsamic Grill Sauce and enjoy.
This is a combo of two recipes that I love. These bars are a great midday snack to get you through the work day, or a great breakfast.
Heat the oven to 350 degrees F.
Using 1 tablespoon butter, grease the bottom and sides of an 8 by 8-inch baking pan. Cut a 8 by 18-inch piece of parchment paper and line the bottom of the baking pan and have the excess sticking up out of the pan as handles so you can easily remove the bars. Butter the parchment paper too.
To make the topping: In a small bowl, mash together the peanuts, flour, brown sugar, and a pinch of salt. Using your fingertips, mix in the butter. Set aside.
To make the bars: In a stand mixer, blend the butter, peanut butter, and brown sugar until light and creamy. Add the egg, vanilla extract, baking powder, and 1/2 teaspoon of salt in order, scraping down the sides as needed. Slowly blend in the flour and oats then fold in the chocolate chips. Press into the bottom of the prepared dish, then spread the pomegranate fruit spread over the entire dish.
Sprinkle the reserved peanut topping over the top and bake until the edges and topping are golden brown, about 30 to 35 minutes. Allow it to cool before slicing.
Herb Balsamic Dressing
I am in love with this easy dressing! While wrangling 3 fiesty kids who were hangry, I managed to make dinner and this salad dressing in under 30 minutes! The dressing only took 1 minute to make from start to finish. Who says real food takes too long to make? If I had tried to make mac & cheese, it would have taken the same amount of time if not longer once I added in a protein or side dish.
Blender salad dressings are the way to go. You’ll love throwing everything in the blender and having anhomemade dressing in 10 seconds later!
The reason I blend this instead of mixing it is to keep the balsamic and oil incorporated together seamlessly. When they separate, the flavor changes.
Try this out and see for yourself how easy it is!
Herb Balsamic Dressing
Enjoy these cookies, they are a healthy spin on a classic. Jam sandwich cookies have been around for years. The cookies iscrunchy and lightly sweet while the jam is tart and fruity. Eating these reminds me of my own days dancing in the kitchen while baking with my mom. As always I’ve linked in the ingredients where to find any specialty items.
Jam Sandwich Cookies
Yield: 24 jam sandwich cookies
• 1 cup tart pomegranate cherry jelly
• 1 cup brown rice flour
• 1 cup cassava flour
• 1/2 cup tapioca flour
• 1 cup powered sugar
• 1/4 tsp salt
• 2 tsp vanilla extract
• 3/4 cup white sugar
• 1 cup unsalted butter
• 2 T cream cheese
Easy, beautiful and refreshing is how I would describe this dessert. On a hot summer day, lemon flavored mascarpone tiered with crispy sweet pastry sheets and drizzled pomegranate syrup is a wonderful finish to any meal. Serves 6
In resealable bag soak 2 lbs of chicken breast (skinless or skin on) with 1/3 cup of Pomegranate Marinade, 1/4 cup fresh lemon juice, 1/4 cup honey. Marinade for 2-4 hours. Cook on grill or oven roast until chicken is cooked through.
Place tri-tip in a resealable bag with marinade. Marinade for 6 hours or overnight.
Place on preheated grill on medium heat.
Grill until internal temperature reaches 135 degrees and let rest for 5 minutes for medium doneness (140 degrees).
Place 2 lbs Salmon cut into portions into a resealable bag with 1/3 cup Pomegranate Marinade. Let marinade for 30 minutes.
Heat a pan over medium high heat with 2 Tbsp butter and sauté salmon until done. Top with chopped green onion.
By Amanda Metzger
I am geeking out right now. Not only do I get to share the easiest marinated steak recipe with you, but I am doing so in a quiet house. A peaceful, quiet house.
Do you have kids? If yes, then you understand the value of a quiet house. Today's quiet moment even comes with a perfect sunrise. We've had so many days of rain that this is a sight to see. The sun is showing off with hues of pink and yellows through the leftover clouds from the last storm.
I need moments like this as much as I need an easy recipe on busy nights. I want more than fast though, I want healthy. A recipe that will fill my kids with nutrients and leave them satisfied. It's always a plus when the recipe is adored by the grownups too.
Enter marinated steak. I simply defrost a few steaks, toss them into a large ziplock bag, and pour in my favorite marinade sauce. I'm using Skylake Ranch Pomegranate Marinade. I love the flavor of pomegranate and I love real sauces with real ingredients!
I let the steaks marinate in the fridge for 2 hours to as long as overnight. When I'm ready, I heat a big skillet with olive oil (or prep a grill if the weather's in your favor). I lightly salt and pepper the steaks and cook 5-7 minutes on each side. The time frame will vary depending on the kind of heat you're using.
Voila! A beautiful flavorful steak.
Tip: If you don't want to heat up another pan, simply toss some green beans (or other veggie) in the same pan you just used for the steak. I turned the heat down to low and added about 1/4 cup more marinade to them. So good!
Marinated Steak Recipe:
2-3 steaks (I prefer top rounds or T-bones)
1 8 oz. jar of Skylake Ranch Pomegranate Marinade
salt and pepper to taste
2-3 large ziplock bags
Directions: Place each steak in its own ziplock bag with 1/5 cup sauce in each bag. If you want, you could use a twogallon bag and fit multiple steaks inside. Place the bags into the fridge. Marinade for a minimum of two hours. You can let them soak up the sauce for up to 24 hours. When ready, heat either a grill or stove top and frying pan with olive oil.
Remove the steaks from the bags. Reserve any marinade in the bags to add to the pan. Lightly salt and pepper the steaks on each side.
Cook for 5-7 minutes on each side. Check the middle using a meat thermometer or cutting into it. My family likes their steaks done all different ways. I've learned you have to watch very closely during those 5-7 minutes. They can go from medium rare to well done in seconds!
Prep: 2 hours 5 minutes
Cook Time: 14 minutes
Total Time: 2 hours 19 minutes
Chop 8 cremini mushrooms, 1 shallot, 1 sprig fresh rosemary, Put 3 Tbsp butter in a pan over medium high heat and sauté all ingredients together until tender.
Stir in 1/3 cup Pomegranate Balsamic Grill Sauce and heat for another 3 minutes.
Serve on sliced baguette and top with cheese.
This cake really tastes just like a peanut butter and jelly sandwich. It will transport you to elementary school, siting in the cafeteria chatting with your lunch buddies. I am going to be honest, I want to eat this frosting by the bowl full, it tastes like liquid Reese's Pieces. The recipe for the frosting is from Ina Garden, so I am not taking credit but I wish I could.
Bake cake according to box instructions (use the 9 inch cake pans) and let cool.
In medium bowl place sugar, butter, peanut butter, salt and vanilla and mix with electric mixer on medium-low speed until mixture is creamy.
Add cream and scrap the sides of the bowl to ensure all ingredients are well mixed.
Beat on high until frosting is smooth.
To fill the center of the cake with fruit spread cut a thin layer of the cake off so it is level and spoon the fruit spread in the center spreading evenly and leaving 1/2 inch from the edge of the cake.
Put the second layer of cake on top and press lightly down.
To ensure the frosting goes on smoothly, get a cake spatula and spread a thin layer of the frosting over the cake to seal it.
Place in refrigerator for two hours.
Thickly frost the cake, the more the better I say! Sprinkle with peanuts and enjoy.
Drizzle zucchini with olive oil and roast in a 400 degree oven for 15 minutes (or until soft). In a large bowl toss all ingredients together and serve warm or cold.
In a bowl mix 2 lbs ground beef (80% lean) with 2 tablespoons Pomegranate Balsamic Grill Sauce. Form 4 loose patties and season outside of patties with Old Bay Seasoning and fresh cracked pepper. Heat grill on high and brush each patty with canola oil on both sides. Cook to liking (about 4 minutes on first side and 3 minutes on other side). Use condiments of choice, but skip the ketchup and mix 1/2 cup mayo with 1/4 cup Pomegranate Balsamic Grill Sauce for an extra punch!
This is a modern twist on a classic layered dessert. You'll find links to homemade options for the pudding, angel food cake and whipped cream. This is a great make a day ahead treat. Prepare the layers separately. Make sure you assemble the trifle right before serving!
Step One: Prepare the angel food cake. This cake can easily be purchased at your local bakery or grocery store. I made an angel food cake from scratch and it was magnificent! This recipe makes the cake slightly more dense than your normal angel food cake, which allowed it to hold together when the layers were poured on. Cut your cake into small 1inch squares. This will be your first layer for the trifle.
Step Two: Make the pudding. Here is a link to an amazing homemade pudding. Or you can buy the box and the store. Let the pudding set in the fridge while preparing the other layers.
Step Three: Either make or buy the whipped cream. I personally like homemade whipped cream and used this recipe. If buying the whipped cream, you will most want to buy the kind in a tub, not a can.
Step Four: The berries. I used raspberries and strawberries, but you can use any berry
you like. I soaked the raspberries in 2/3 cup of pomegranate syrup to make almost a
"preserve" layer. The strawberries were sliced to go on the sides of the dish.
Assembling The Trifle Layers Now for the fun part! If you have kids, this is a fun part to include them in.
1. Begin with the angel food cake. I used 12-15 pieces of cake each layer.
2. Next layer 1/3 of your pudding on the cake pieces. Add in the sliced strawberries around the sides.
3. Pour 1/2 of the berry mixture on top. If you are wanting clean-cut layers, I suggest draining the berries from the sauce. The sauce runs into the layers.
4. Get a thick layer of whipped cream on top. I used about 1/3 of my batch for this layer.
5. Now repeat! Angel food cake, pudding, strawberries, berry sauce, whipped cream.
6. This recipe makes 2-3 layers depending on your portions per layer. Enjoy!
Pomegranate & Strawberry Trifle Recipe:
1 angel food cake
1 batch whipped cream, or 2 tubs
2 lbs strawberries
1 lb raspberries
1 batch vanilla pudding
2/3 cup Skylake Ranch Pomegranate Syrup
Using either a large glass dish or small individual glass cups, start by layering in the angel food cake.
Pour vanilla pudding on top. If making one large trifle, use 1/3 of the pudding.
Arrange the strawberry slices around the sides of the dish.
Drizzle the berry sauce on top.
Now add a thick layer of whipped cream.
Repeat these steps 2-3 times until out of ingredients.
Makes: 1 large trifle or 8 small trifles
Prep: 30 minutes
Total Time: 30 minutes
Mix together Skylake Ranch Pomegranate Marinade, soy sauce and ginger powder, set aside.
Coat chicken with corn starch by putting in a zip lock bag and shake till chicken is well coated. Then add half of the pomegranate marinade mixture into the bag, reserve the remaining marinade for the sauce. Let marinade for 30 minutes to 3 hours.
In a large skillet or wok, heat 2 tablespoons of vegetable oil on medium high heat; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm.
Add remaining oil; stir-fry broccoli, carrots, onion, red and yellow bell peppers, for 4-5 minutes or until crisp and tender.
Add remaining Pomegranate marinade and a bouillon cube. Stir until bouillon cube is dissolved. Return chicken to wok. Cook and stir until sauce is thick and bubbly.
Optional: add Mongolian fire oil after you have added the bouillon cube. Use as much or a little as you like.
Spoon over rice or chow-mien noodles.
Something simple. Something sweet. Something they’ll want to repeat. That’s exactly what I look for in a recipe. Simple enough to throw together for a meal. Full of flavor. Good enough the family wants to have it again. Pomegranate balsamic mustard dipping sauce is just that. My family loves it with our crock pot meatballs, another easy recipe. The pomegranate flavor adds just a hint of sweet to the mustard. This also makes a great sauce over grilled chicken and roasted potatoes. Make this and keep it in your fridge as a regular staple for all occasions.
Pomegranate Balsamic Mustard Dipping Sauce
• 1/2 cup Skylake Ranch Balsamic Pomegranate Grill Sauce
• 3 T stone ground mustard
Mix the two ingredients and serve! It really is that easy.
In large ziploc bag place pork tenderloins and marinade in bag. Place in 9-13 baking dish just in case the bag leaks. Marinade 6 hours or overnight.
Preheat oven to 450 degrees and line a baking sheet with aluminum foil.
Mix mustard and balsamic in a bowl and set aside.
Heat oil in large heavy skillet over high heat. Add pork and saute until golden brown, about 2-3 minutes. Transfer to baking sheet and roast about 6-8 minutes.
Take out of oven and pour the balsamic mixture over pork and place back into oven for another 4-5 minutes or until a meat thermometer reads 140 degrees. Let rest for 5 minutes.
Cut on the diagonal and fan slices on plates. Drizzle more Skylake Ranch Balsamic Grill Sauce if desired and enjoy.
This pork makes a juicy and flavorful pulled pork sandwich. We like to use french rolls and top it with brie cheese, then broil it until the bread is golden and the brie is warm and creamy.
Preheat oven to 325 degrees F. Cut pork in 3 inch cubes, salt and pepper all sides. In a dutch oven heat on high heat the olive oil. Brown all sides of the pork, about 2-3 minutes on each side. Add water and put in oven for 2 hours or untill the pork shreds.
With slotted spoon, take pork out and put into a bowl let it set for 10 minutes. Shred with a fork add Skylake Ranch Pomegranate Balsamic Grill Sauce, stir.
I know this sounds like a stretch, but adding a few teaspoons of Skylake Ranch Pomegranate Balsamic Vinegar to a good chocolate truffle will elevate it from good to great! It cuts the sweetness down a bit and makes the chocolate seem richer and more elegant.
Melt the chocolate and cream in a double boiler over hot but not simmering water. Stir occasionally until smooth and glossy (make sure no water gets into the chocolate or you get a crumbly mess).
Place melted chocolate in a small bowl. Stir in the balsamic vinegar. Taste the chocolate to see if it is to your liking. You may add one more teaspoon of vinegar if you desire.
Cool the chocolate in the refrigerator for 1 hour.
Remove from the refrigerator and let sit at room temperature for 2 hours, until firm but moldable.
Use a teaspoon to scoop out chocolate. Using your fingertips, shape into balls about the size of a cherry (yes it gets messy, but it’s worth it).
Place the cocoa powder in a small shallow dish. Roll truffles in the cocoa powder until the truffle is coated.
Place truffles on a parchment lined baking sheet. Continue with the remaining truffles.
Place the truffles in a serving dish or store in an airtight package.
Whisk all ingredients in a bowl until blended.
Suggested salad ingredients: arugula, candied pecans, sliced apple, a slice of brie cheese or any triple creme cheese.
2/3 cup granola
2/3 cup yogurt
1/3 cup or less chia seeds
1/3 cup pomegranate syrup
1/3 cup dark chocolate or cocao nibs
Layer the parfait in 1/3 cup increments starting with granola.
Next pour in the yogurt, chia seeds, and yogurt again.
Drizzle in the pom syrup adding another granola layer to the top.
Finally, sprinkle the chocolate on top.
Welcome to the home of the best cheesecake ever. I'm referring to your home of course! As soon as you make this, you'll be famous. I'm fairly certain this pomegranate cheesecake is what Rachel and Chandler ate off the floor in season 7 of Friends. It's that good.
By the way, if you didn't get that reference you can watch the episode while this beauty bakes. Just don't drop this one on the floor. It doesn't add to the flavor. Take my word for it.
Our friends over at Skylake Ranch make some amazing sauces from their pomegranate orchards. This recipe is lucky enough to be drizzled with their Pomegranate Syrup! Be sure to pick up a bottle at the farmer's market if you live locally or order through the link above. I absolutely adore finding you great deals and great food. This is both. The natural sweetness of pomegranates means they don't add very much sugar to their sauces, making them lower on the glycemic index. Plus you get the benefits of pomegranates! I'm talking vitamin c, folic acid, vitamin e, and punicalagin just to name a few.
Let's jump right into this mouth-watering treat.
First I made the crust. This is my gluten free graham cracker recipe. I made the dough for the graham crackers, then used about 1/3 of the dough and pressed it on my greased spring form cake pan. I baked the crust at 350° for 9 minutes.
While that baked I grabbed 2 glass bowls; one large and one medium.
In the medium bowl I poured 4 egg whites. Then I beat them with a hand mixer until they were like a thick foam. It took me about 3 minutes, so be patient.
In the large bowl I mixed the cream cheese with the egg yolks, coconut sugar, vanilla and tapioca flour.
Gently folding in the egg whites can be tricky in the sense that you want to completely mix it in, but not over mix. My trick is to count. I counted 20 folds, then checked to see how the filling looked.
Everything checked out so I poured the filling into the cake pan, which had just come out of the oven a moment before.
The magnificence that is cheesecake took 45 minutes to bake. If you aren't sure, wiggle it slightly. The middle will be cooked all the way through and have minimal to no wiggle when it's done.
Now for the best part! Once the cheesecake has cooled, drizzle the pomegranate syrup over it. The red really pops here. This will make a great dessert for Valentine's Day!
1/4 of the [graham cracker recipe|http://sweetestlemonade.com/paleo-graham- crackers/] uncooked
2 packages cream cheese, room temperature
4 eggs, separated
1 T lemon juice
1 tsp vanilla
1 cup coconut sugar
1/4 cup [tapioca flour|http://amzn.to/2kzECjR]
1/2 cup [Skylake Ranch Pomegranate Syrup|https://www.skylakeranch.com/]
Preheat the oven to 350°. Spread approximately 1/4 of the graham cracker batter into the greased cake pan.
You can easily use the rest of the batter for graham crackers or just make less of the dough by cutting the amounts in half or quarters. As you press the dough into the pan, make sure it is about 1/2 inch thick.
Bake for 8-9 minutes.
While the crust is baking, set out a medium bowl and a large bowl.
In the large bowl combine the cream cheese, coconut sugar, vanilla, lemon juice, and tapioca flour.
Mix well. Now add in 4 egg yolks. Keep the whites of the eggs and put those into the medium bowl. For a perfect texture, use a hand mixer or kitchen aide.
In the medium bowl blend the 4 egg whites on high for 2-3 minutes, just until peaks form.
Fold the egg whites into the cream cheese filling. Stir with a rubber or wooden spatula.
Once the crust is done, pour the filling over it and bake for 45 minutes at 325°.
Check to make sure it's cooked through.
Once cooled, pour the pomegranate syrup over the top.
Serve immediately or chill in the fridge.
Prep Time: 25 minutes Cook Time: 53 minutes Total Time: 1 hour 18 minutes
Whisk all ingredients together until well blended.
Romaine lettuce, pomegranate seeds, celery, grilled chicken breast, sliced red grapes, chopped peanuts
Why not start a new tradition by glazing your turkey with a sweet and tart pomegranate glaze. Leftovers may not happen (sorry to those turkey sandwich lovers), but if they do, substitute Skylake Ranch Pomegranate Fruit Spread for cranberry sauce.
3 cups Skylake Ranch Pomegranate Juice
½ cup cider vinegar
2 Tablespoons Dijon mustard
¼ cup light brown sugar
1 Tablespoon fresh rosemary leaves, coarsely chopped; if fresh rosemary is unavailable, substitute 1 teaspoon dried
1 turkey, 14 pounds (giblets removed), rinsed and patted dry, room temperature
1 ½ teaspoons salt
1 ½ teaspoons pepper
3 sprigs each fresh parsley, sage, rosemary and thyme; if fresh herbs are unavailable, substitute 1 teaspoon
1 bay leaf
1 medium onion, peeled and quartered
4 Tablespoons butter, softened
2 carrots, rinsed, peeled, ends trimmed, cut into 4 pieces
2 celery stalks, rinsed, peeled, ends trimmed, cut into 4 pieces
1 cup low-fat, low-sodium chicken broth
3 cups low-fat, low-sodium chicken broth
¼ cup all-purpose flour
Optional: Additional sprigs of fresh herbs for garnish
Preheat oven to 450 degrees F, with baking rack on lowest level.
In a 1 ½-quart saucepan over medium high heat, whisk together all the ingredients for the pomegranate glaze — Skylake Ranch Pomegranate Juice, cider vinegar, Dijon mustard, brown sugar and rosemary—and bring to a boil. Continue boiling, stirring occasionally until mixture has been reduced by half (about 15 minutes). Pour 1 cup of the liquid into a small bowl. You’ll use this to baste the turkey.
Continue boiling remaining liquid in saucepan for another 10 minutes. There should be ½ to ¾ cups left. Set aside. This reduced liquid will be used to finish the gravy.
Sprinkle salt and pepper inside turkey cavity. Place parsley, sage, rosemary, thyme, bay leaf and two onion quarters inside turkey cavity. Tie turkey legs together with cotton butcher’s string. Rub softened butter all over turkey skin and place turkey on roasting rack in a 12 ½-by-16-by-3-inch or larger roasting pan, tucking wings and loose neck skin under turkey.
Roast turkey for 30 minutes at 450 degrees Fahrenheit and then reduce heat to 325. Add remaining onion, carrots, celery and chicken broth to roasting pan. Using a pastry brush, baste turkey with the pomegranate glaze from the bowl. Loosely cover turkey, tenting with aluminum foil.
As turkey roasts, baste every 30 minutes with glaze. The turkey will be done when a meat thermometer (inserted deep into the turkey thigh and away from the bone) reads 170 degrees F. Start checking temperature after 3 ½ hours and then every 20 minutes thereafter until turkey is done. Turkey will have a deep mahogany color from the glaze. Carefully remove turkey from roasting pan to a cutting board and let rest 30 minutes to absorb juices.
While turkey is resting, remove the roasting rack and pour off all but 2 Tablespoons of liquid from the roasting pan and place roasting pan across 2 burners on stove. To make gravy, add chicken stock and bring to a boil over medium-high heat, scraping browned bits from pan with wooden spoon or spatula. Whisk flour into pomegranate glaze from step 3 until dissolved. Mixture will be thick. Whisking constantly, add this mixture to roasting pan until sauce thickens and coats back of wooden spoon. Strain though fine mesh sieve over a medium size bowl, pressing on solids. Gravy will be very dark from pomegranate juice and will thicken a bit more as it cools. Pour strained liquid into gravy boat to serve. Makes about 3 to 3½ cups.
Place finished turkey on serving platter and garnish with sprigs of fresh herbs and pomegranates halved for presentation. Carve turkey and serve with gravy.
If turkey skin begins to get too dark or starts to burn (this can happen on the breast, front of turkey, legs and wings), cover that area directly with strips of foil.
The turkey is done when a meat thermometer placed in the thigh, away from the bone, registers 170 degrees Fahrenheit. The turkey continues to cook while resting, outside the oven. The temperature will rise to 180 degrees Fahrenheit.
If using a larger turkey, allow an extra 20 minutes per pound for roasting, checking 1 hour before it should be done.
Start by making sure you have a big enough container for the iced tea. A large pitcher or gallon jar work perfectly. For porch tea, pour water into the jar and add the tea bags. You can easily do this with green tea too. We tried it and like both! For inside tea, heat the water in a tea kettle or large pot to nearly boiling, then pour in the jar with the tea bags.
Porch tea needs to steep for about 2-4 hours depending on how hot of a day it is. Inside tea can steep for 10 minutes.
Once steeped, remove the tea bags from the water.
Add in the grenadine and ice.
Use your optional add ins.
I got this recipe from some lovely ladies at a local farmers market. Of course I had to put my pomegranate twist on it. Thanks a bunch ladies, you know who you are!
This serves 4 large margarita glasses or 6 "beginner" margarita glasses
In a blender add all ingredients and blend well.
Slice a lime and run it over the rim of each glass and dip in cores salt.
Pour the margarita in the glass and enjoy leisurely!
Tip: If you don’t happen to have triple sec you could just eliminate it.