Pomegranate Delights - Sweet & Savory
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.
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