Pomegranate Citrus Crab Salad

Tags

citrus, crab salad, food, foodie, lime, orange, pomegranate, recipe

I love how pomegranate arils can add an autumnal touch to a simple crab salad. 

Ingredients:
1 lb. crab meat, 2 limes, 3 Tbsp. mayonnaise, 3 mandarin oranges, 1 c. pomegranate arils (seeds)

Directions:
Drain and rinse crab meat. Carefully check for shell fragments. Peel and segment oranges. Break segments into smaller chunks. Zest and juice limes. Mix together lime zest, lime juice, and mayonnaise. Carefully mix together crab meat, oranges chunks, and pomegranate arils. Pour dressing over crab mixture and lightly mix to coat.

*Garnish for additional lime zest and arils.
*Serve on a bed of mixed greens or on a sourdough roll.

XOXO,
Young Wifey

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Puff Pancake with Pear, Pomegranate & Dark Chocolate Drizzle

Tags

breakfast, brunch, easy meal, food, foodie, fruit, gourmet, gourmet pancake, pancake, pears, pomegranate, pomegranate seeds, postaday2011, puff pancake, quick meal, recipe

Yesterday we had our first snow day of the year… Yay, I got to make and have brunch on a weekday!

Pears are one of my favorite fruits, so are pomegranates… so it’s about time I paired (no pun intended) them. Since last week I made flat pancakes (AKA: crêpes), this week it was time to make big puffy ones. That’s right, not just fluffy, but also puffy! I baked my puff pancake in a glass pie dish, since my cast-iron skillet is somewhere in storage (I’m wary about using my stainless steel skillet in the oven…).

Puff Pancake with Pear, Pomegranate & Dark Chocolate Drizzle

Puff Pancake Ingredients:
1/4 c. butter softened, 1/2 c. flour, 1/2 c. milk, 1/4 c. light brown sugar, 2 eggs, 1 tsp. almond extract, 1/8 tsp. fresh ground sea salt

Puff Pancake Directions:
Preheat oven to 425ºF. Mix together flour, salt and nutmeg and set aside. Mix together milk, eggs, sugar and extract. Slowly mix flour mixture to milk mixture. Let dough set. In oven, melt butter in pie dish. With pot holders remove from oven and coat dish with melted butter. Pour batter into hot pan and allow to sit for 2 minutes. Return dish to oven and bake for about 15 minutes. Remove from oven and add toppings. Slice to serve.

Toppings:
Top with your favorite seasonal fruits, whipped cream, dark chocolate drizzle, or a dusting of confectioner’s sugar.
*I chose diced red and Anjou pears, pomegranate seeds, dark chocolate drizzle and a bit of fresh whipped cream.

Plain Puff Pancake

I decided serve  my puff pancake with crispy oven-baked turkey bacon. The smokey salty flavor balances well with the sweetness of the puff pancake. The crispy and chewy texture of the bacon also plays well against the soft and puffy pancake.

*If you use vanilla extract instead of almond extract, add a pinch or nutmeg.

What did you do yesterday?

Pomegranate Pistachio Rice

Tags

dinner, food, foodie, fruit & nut, fruit and nut, gourmet, lunch, pistachio, pomegranate, postaday2011, recipe, rice, rice vinegar, side, side dish, supper, vinegar

I read a post where a guy made “Mexican Pom and Almond Rice“, it looked good, but I had a few hang ups about the side dish. Pomegranates aren’t really Mexican, so the pairing just didn’t work for me even though I love almonds. Also the recipe was missing a little oomph! I modified the recipe to focus of the pairing of Asian products…

Pomegranate Pistachio Rice

This was a delicious side dish I prepared, just as appealing to the eye as it is the palate… The textures are fun as they swirl across your tongue and the colors of the unusually paired ingredients dance for your eyes.

Pomegranate Pistachio Rice Ingredients:
1 c uncooked rice, 2 c. chicken stock, rice vinegar, 2 Tbsp. white rice vinegar, 1 c. pomegranate seeds, 1 c. halved pistachios, chili powder, garlic powder and fresh cracked black pepper

Pomegranate Pistachio Rice Directions:
Place uncooked rice and chicken stock in pot, cover and bring to a boil. Turn heat to low and simmer until rice is done. Remove from heat, stir in chili powder, garlic powder, black pepper and rice vinegar. Combine all ingredients and serve hot.

What unusual ingredients have you paired recently?

Grilled Pound Cake with Crème Fraîche, Tangerine & Pomegranate

Tags

autumn breakfast, autumn brunch, beverage, beverage recipe, breakfast, brunch, brunch recipe, chinese apple, comfort food, crème fraîche, crème fraîche substitute, dessert, easy meal, fall breakfast, fall brunch, favorite foods, food, foodie, gourmet brunch, grilles, grilling, holiday breakfast, holiday brunch, meal, mimosa, pomegranate, pomegranate seeds, postaday2011, pound cake, recipe, seasonal food, tangerine, tangerine pomegranate, vegetarian recipe, winter breakfast, winter brunch

Grilled Pound Cake with Crème Fraîche, Tangerines & Pomegranate

Yesterday morning we started off our New Year with something sweet… grilled pound cake. We only consumed one loaf, so today I wanted to play around with a new idea and use part of the other loaf. Use butter rum pound cake recipe or almond pound cake recipe. Crème fraîche is impossible to get here and when it is available, it cost a fortune. I however didn’t have time to make crème fraîche, so I made a quick and easy substitute.

Ingredients:
butter rum pound cake, crème fraîche, 3 tangerines, 1 pomegranate

Directions:
Heat grill pan over medium heat. Use a bread knife to slice the pound cake. Lightly butter each side of cake, place on hot pan and grill  for about 30 seconds before flipping. Remove promptly from heat. Spread crème fraîche on one slice of pound cake and top with another slice. Peal tangerines and break into segments, remove any seeds. Add 1/2 a tangerine to each plate and sprinkle on the pomegranate seeds.

Crème Fraîche Substitute:
Whip together 1/2 c. sour cream and 1/2 a c. of sweet whipped cream (homemade, not out of a tub or can). You’re supposed to let it stand just like you would making true crème fraîche, but then it’s not any faster. Make and let it sit awhile with you mix the pound cake batter.

*Garnish with a sprinkle of confectioner’s sugar if desired.

Yesterday Hubster walked to the store to get orange juice and instead returned with an orange, pineapple, apple… I thought this would be a tasty variation for a mimosa…

What was on your breakfast plate?

Harvest Salad

Tags

bleu cheese, butternut squash, dinner salad, food, light fare, lighter fare, lunch recipe, meal, pomegranate, recipe, roast butternut squash seeds, salad, salad course, salad dressing, side salad, spring mix, turkey bacon

This is the perfect addition to lunch or light fare dinner on a crisp fall day. Delicious flavors and wonderful textures all harmonizing in one bowl.

Young Wifey's Harvest Salad

For each salad you need:

Ingredients:
2 c. spring mix, 1 Granny Smith apple, 1 Tbs. lemon juice, 1/2 c. pomegranate seeds, 2 Tbs. roast (with nutmeg) butternut squash seeds , 2 Tbsp. crumbled bleu cheese, 4 pieces crumbled turkey bacon, 1 Tbs. ginger sesame seed dressing

Directions:
Place spring mix on salad plate or bowl. Core and cut apple into chunks, dip in lemon juice. Layer ingredients on top of spring mix, drizzle with dressing and serve.

What is you favorite light fare meal or salad?