December 2017 Magazines 89052 - Page 26

For the Love of Food The Jewel of the Holidays Pomegranates Food Stylist: Aly Wagonseller Much like the holiday season, the pomegranate is here and gone in the blink of an eye. Only ready and ripe from fall to early winter, their Art Director: Kristi Stephenson Photographer: Dave Smith gorgeous, jewel-like seeds are a sought-after treat, giving sparkling cocktails, confections and appetizers seasonal bling that’s not only rich in ruby red color, but packs a healthful and delicious flavor punch. When looking for the perfect pom, choose those with bright red flesh that’s free from soft brown spots. Your fruit should feel very heavy for its size, ensuring plenty of luscious juice inside. There’s no need to store it in the refrigerator, but once you’re ready to use it there are some tricks for getting the seeds–also known as arils–separated from the leathery skin and white membrane. The easiest procedure requires a sharp knife, a wooden or metal spoon and a deep bowl. Gently roll the fruit around to loosen the seeds inside then score the pomegranate around its middle section, making sure to only go as deep as the skin and not cutting into the seeds. Pull the pomegranate apart into two halves. Holding the fruit seed side down over a bowl, tap the outer skin with the spoon until all seeds are released. Don't be shy; give it a good whack. It’s a surefire way to release these tart and beautiful little morsels in no time. 26 We’ve got some easy pomegranate recipes just waiting to dress up your holiday table. From a modern and visually stunning cheese ball, to meatballs, crunchy goat cheese spirals or a decadent cheesecake dessert, they’re sure to be the talk of your next holiday gathering. December/January 2018