Pomegranate Delights - Sweet & Savory

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Featured Chef

This week's recipes are offered by Madhu Ghosh, a member of the Good Neighborhood!

Madhu is the daughter of refugees, an immigrant, a writer, and a woman in science. Food for her is an expression of the journeys we make and the memories we keep. Her writing has been published and Pushcart-nominated in The New York Times, The Washington Post, The Kitchn, Guernica, Brevity, Longreads, DAME, Catapult, The Rumpus, and others. She’s working on a food memoir highlighting her immigrant journey and that of Asian/South Asian cooks, chefs, and accidental home cooks titled Khabar, which in Bengali, means food.

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Savory

  • Roast eggplant with garlic, oregano and olive oil and two springs of rosemary

  • Add salt and pepper with sumac to taste

  • Place a single rosemary sprig on top with a drizzle of Greek yogurt and pomegranate seeds

Sweet

Ingredients

  • Two cups gluten-free flour

  • 1 tsp baking powder

  • 1 tsp baking soda

  • Three eggs

  • 1 cup olive oil

  • 1/2 cup milk

  • 1 tsp vanilla

Instructions

  • Bake at 275 degrees for 45 minutes-1hour

  • Cool on rack

Icing

  • Whisk together 1/2 cup heavy cream, 1/2 cup molasses & 1 tsp salt

  • Add 1/4 cup concentrated pomegranate juice for flavor

  • Spread on top of the sweet desert

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