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Taste Test: Hershey's Extra Dark Chocolates

YumSugar — Thu, 19 Feb 2009 14:00:58 -0800

Despite the fact that Valentine's Day has passed, my brain is still in a chocolate state of mind. I've eaten a lot of chocolate lately, so when I received a pouch of assorted Hershey's Extra Dark Chocolates, I was eager to try them.

At 60 percent cacao, Hershey's Extra Dark falls somewhere in between the brand's iconic Special Dark, which is only 45 percent cacao, and its newer Cacao Reserve, which has 65 percent cacao. Hershey's describes Extra Dark as a "velvety smooth, rich dark chocolate" with "just the right balance of taste, aroma, and sweetness," and has been touting it as a healthy source of antioxidants. The chocolates come in a slew of flavors, including raspberry, blueberry, cranberry and almond, pomegranate, and cranberry macadamia. To hear what Party and I thought of the different flavors, read more.

Pure Dark Chocolate: Hershey's bills its Special Dark as "the dark chocolate for milk chocolate lovers," but I think this flavor could also appeal to those who are weary of dark chocolate. Despite being dark chocolate, it still has lingering sweetness, a creamy consistency, and isn't bitter at all.

Raspberry Infused: This was our least favorite flavor. Party declared it "artificial smelling," and its taste wasn't much more authentic.

Pomegranate: Party and I decided this flavor was the best of our tasting: Because the dark chocolate already had fruity notes, it paired exceptionally well with the tart, juicy flecks of pomegranate, which were slightly chewy and added a pleasant texture to the bar. Unlike its raspberry counterpart, the pomegranate actually tasted like real pomegranates.

At $3.29 for 12 pieces, I would definitely buy this chocolate again, as it's a terrific bargain. The assortment is nice, too, for those of us (like myself) who can't decide which flavor to commit to. Have you tried any of the Hershey's Extra Dark Chocolates? What did you think of them?

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12 Days of Edible Gifts: Pomegranate Jelly

YumSugar — Tue, 09 Dec 2008 15:30:56 -0800

Our 12 Days of Edible Gifts continues with a juicy homemade jelly. I used to think that jams and jellies took hours to can, but I'm glad I realized was wrong. This recipe for pomegranate jelly takes only 15 minutes of active time, and costs under $10 to make. Most importantly, it's a heartfelt gift. Turn the jelly into a pretty package by using a festive ribbon to tie the container together with a few baguettes and a cloth napkin. To make your own pomegranate jelly this holiday, read more.

Pomegranate Jelly
Adapted from Martha Stewart

Ingredients

4 cups store-bought pomegranate juice
2 tablespoons fresh lemon juice
6 cups sugar
1 1/2 pouches liquid pectin (3 ounces each; 1/2 cup plus 1 tablespoon)

Directions

Put pomegranate juice, lemon juice, and sugar into a large stockpot. Bring to a rolling boil.
Add liquid pectin; return to a rolling boil, and cook 1 minute.
Immediately transfer jelly to jars.
Set jars over an ice-water bath to cool, then transfer to refrigerator.

Makes 7 cups. Jelly will keep refrigerated for up to a month.

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Tart and Sweet Pomegranate-Mango Guacamole

YumSugar — Mon, 01 Dec 2008 16:15:27 -0800

I love avocados especially in the form of a chunky, flavorful guacamole. When I found a recipe that included one of my favorite Fall fruits, pomegranate seeds, I was thrilled! I served this colorful and simple guacamole with tortilla chips, but it would be a great addition to tacos and delicious on grilled pork. Each bite of this guacamole is perfectly balanced. The texture of the creamy avocado is offset by the spicy serrano chili. The juicy and sweet mango contrasts with the occasional burst of crunchy and tart pomegranate seeds. If you want to enjoy this scrumptious, distinctive guacamole, read more.

Pomegranate Mango Guacamole
From Gourmet

Ingredients

3 ripe avocados
1/2 white onion, finely chopped
1 serrano chili, finely chopped, including seeds
1 lime, juiced
1/2 cup pomegranate seeds
3/4 cup diced peeled mango
1/2 cup chopped cilantro
1 1/4 teaspoon coarse salt

Directions

Cut the mango in half lengthwise. With a small sharp knife score the flesh both horizontally and vertically. Pushing on the skin of the mango, flip it inside out and cut off the flesh from the skin.
To remove the pomegranate seeds, cut the pomegranate in half and submerge in a large bowl of water then gently peel to remove all of the seeds.
Halve, pit, and peel avocados. Coarsely mash in a bowl. Stir in onion, chiles, 1/4 cup lime juice, and 1 1/4 teaspoons salt, then fold in pomegranate seeds, mango, and cilantro. Season with salt and additional lime juice.

Serves 6-8 people.

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For Red Mango and Pinkberry, It's Pomegranate War

YumSugar — Tue, 11 Nov 2008 11:15:01 -0800

Last Thursday, frozen yogurt chain Red Mango announced that it would be partnering with pomegranate juice pioneer, POM Wonderful, to debut its first new flavor, Pomegranate by POM Wonderful.

But someone else had the same idea: Red Mango's biggest rival, cult favorite Pinkberry. New York magazine's food blog first reported that the rival chain's pomegranate flavor is slated to hit stores Nov. 21, one week after Red Mango's, and a Pinkberry rep confirmed with us the release of the new flavor.

This pomegranate battle isn't the first time that Pinkberry and Red Mango have gone head to head, and it certainly won't be the last. While the two chains may not be thrilled with the news, I'll be excited to conduct a taste-off. Will you do the same?

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Taste Autumn With a Colorful Salad

YumSugar — Sat, 08 Nov 2008 08:00:39 -0800

I know I just said that I don't eat the seeds of pomegranates, but after the vast majority of you said "Why bother?" I proceeded to give it another try. Guess what? It's not so bad - it lends a textural crunch and grittiness that needs some getting used to, but I'm starting to like it.

I decided to embrace the seeds by tossing together a simple and straightforward Fall fruit salad. The result was a brilliantly-colored melange of persimmons, pomegranates, onions, and spinach with an equally bright flavor profile. To get excited for the season, read more.

Persimmon and Pomegranate Salad
From Jewish Holiday Feasts by Louise Fiszer and Jeannette Ferrary

Ingredients

8 cups torn spinach leaves
3 Fuyu persimmons, cut into thin slices
1 small red onion, thinly sliced
3 tablespoons sherry vinegar
7 tablespoons olive oil
Salt and pepper
Seeds from 1 large pomegranate

Directions

In a large bowl, combine spinach, persimmons, and onion.
Whisk together vinegar and oil. Toss with salad. Add salt and pepper to taste.
Sprinkle with pomegranate seeds and serve.

Makes 8 servings.

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Do You Eat the Seeds of Pomegranates?

YumSugar — Mon, 03 Nov 2008 06:45:12 -0800

A coworker and I recently got into a discussion about eating pomegranates. I grew up eating the juicy pulp surrounding each pomegranate seed, and then spitting out its remains, but she loves eating the entire seed and can't imagine going through the hassle of spitting them out. What about you?

Yummy Links: From Vintage McDonald's to Pomegranates

partysugar — Fri, 24 Oct 2008 06:45:35 -0700

A blast from the past: the first McDonald's commercial. - A Hamburger Today
Save cherished wine labels with this wine label lifter. - Coveiter
The top 10 weirdest food Halloween costumes. - Endless Simmer
Want more weird Halloween stuff? Check out these crazily carved pumpkins. - TheEpi-Log
Ten organic beers worth sipping. - Forecast Earth
How to properly steep tea. - Chow
Everything you need to know about pomegranates. - The Kitchn

Photo by Kathryn Hill

Fall Into Salads: Butternut Squash, Pomegranate, and Walnuts

YumSugar — Mon, 22 Sep 2008 16:15:05 -0700

Today is the first official day of Fall, and it's finally time to put away those light Summer recipes and start using Fall's favorites! Over the weekend, I combined butternut squash and pomegranate to make a scrumptious, hearty salad. With the creamy squash, crisp pomegranate seeds, and tart roasted-walnut vinaigrette, each bite was perfectly balanced. This salad is simple, but requires a little time to prepare the squash. It makes a delicious side or vegetarian meal. Next time I plan on heating the dressing, so when I pour it over the salad the lettuce will wilt. If you want to add this salad to your first Fall feast, read more.

Butternut Squash, Pomegranate, and Walnut Salad
Adapted from Epicurious

Ingredients

4 1/2 to 5 cups 1/2-inch cubes peeled, seeded butternut squash (from a 2-pound squash)
2 tablespoons extra-virgin olive oil
1/4 cup brown sugar
1/2 tsp dried crushed red pepper
Coarse kosher salt
4 tablespoons orange juice
1 1/2 tablespoons walnut oil or other nut oil
3 teaspoons fresh lemon juice
8 cups lightly packed arugula, spinach, or green-leaf lettuce
1/2 cup walnuts, toasted, coarsely chopped
1/2 cup pomegranate seeds (tips on seeding)

Directions

Preheat oven to 450°F. Toss squash, olive oil, brown sugar, and crushed red pepper on large rimmed baking sheet. Sprinkle with coarse salt. Roast 15 minutes. Using spatula, turn squash over. Roast until edges are browned and squash is tender, about 15 minutes longer. Sprinkle with coarse salt. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Once squash is finished baking, place walnuts on a lined cookie sheet and bake for about 5 minutes. Using a spatula, periodically stir the walnuts, so they do not burn. Remove when fragrant.
Whisk orange juice, walnut oil, and lemon juice in large shallow bowl. Season to taste with salt and pepper.
Add lettuce, walnuts, and pomegranate seeds; toss to coat. Season to taste with coarse salt and pepper. Spoon warm or room temperature squash over salad.

Serves 8.

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Taste Test: POMx Iced Coffee

YumSugar — Thu, 11 Sep 2008 15:00:17 -0700

Pomegranates may have been around for thousands of years, but it wasn't until a few years ago that the fruit took off with the launch of pomegranate drinks such as POM Wonderful. Suddenly, the ubernutritious specimen became the world's hottest fruit. Its tart, brambly flavor began appearing in everything from cocktails to salad dressing. When I heard POM had developed a coffee drink, I had to find out what the hype was about. Did this beverage have pomegranate juice mixed in with its coffee? As it turns out, POMx Iced Coffee contains pomegranate extract for its antioxidant benefits, but no actual pomegranate juice. The 10-ounce drink, which is currently only available on the East Coast, comes in two flavors, café au lait and chocolate, and costs $2.99. The drink contains Rainforest Alliance-certified coffee, fat-free milk, and organic cane sugar. To find out my impressions of the drink, read more.

Drinking the chocolate flavor made me feel like a kid again. It resembled chocolate milk, but with subtle coffee undertones. The café au lait flavor had a creamy consistency, a more pronounced coffee flavor, and was significantly less sweet. I almost fell out of my chair, however, when I learned that each bottle contains 170 to 190 calories - at least 20 calories more than a can of regular Coke!

Although POMx Iced Coffee possesses little complexity like a real coffee, the healthy factor makes up for the straightforward coffee flavors. When I learned that it's being marketed as a "sophisticated energy drink" with a focus on health, the flavors seemed to make more sense.

Bottom line: The beverage contains all-natural ingredients, a stimulating 175 mg of natural caffeine, and enough antioxidants to equal an eight-ounce serving of POM Wonderful pomegranate juice. If you don't mind the calories and you need an energy boost, it might be a good drink for you.

Fast & Easy Dinner: Scallops With Pomegranate-Dressed Salad

partysugar — Tue, 29 Jul 2008 06:50:46 -0700

Brighten up your weeknight with this fresh, flavorful take on a seafood salad. Seared scallops are served on top of a bed of peppery arugula and creamy avocado.

The dressing is made with pomegranate molasses, but if you can't find it at your specialty market, honey makes a lovely substitute. This restaurant-quality meal is ready in a matter of minutes, so get the recipe now: read more.

Scallops with Pomegranate-Dressed Salad
From Body and Soul magazine

Ingredients

2 tablespoons pomegranate molasses
1/4 cup extra-virgin olive oil
1/2 teaspoon ground ginger
1/2 teaspoon ground fennel seed
Coarse salt and ground white pepper
1 tablespoon vegetable oil
16 medium-size scallops
1 bulb fennel, tough outer leaves discarded, halved lengthwise, cored, and thinly sliced crosswise
1 bunch arugula, tough stems discarded, well washed (2 cups)
1 cup flat-leaf parsley leaves
2 tablespoons minced chives
1 ripe avocado, diced
1/4 cup fresh pomegranate seeds, for garnish (optional)

Directions

In a large bowl, whisk together pomegranate molasses, olive oil, ground ginger, and ground fennel; season with salt and pepper.
In a large nonstick skillet, heat vegetable oil over medium-high heat. Season scallops with salt and pepper. When the oil is very hot, add as many scallops as will fit in a single layer, with at least 1/2 inch of space between them, and cook without turning until golden brown, 2 to 3 minutes. Turn scallops over and cook 1 1/2 to 2 minutes or until centers are slightly translucent. Repeat with remaining scallops.
Whisk dressing to combine. Add fennel, arugula, parsley leaves, and chives. Toss well. Add avocado and toss again. Taste and adjust seasonings if necessary.
To serve, put the salad in the center of a platter and arrange scallops on top. If desired, garnish with pomegranate seeds.

Serves 8.

Per serving: 158 calories; 5 g protein; 12 g fat; 9 g carb; 3 g fiber

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