Pomegranate Gelee Food

PATE WITH POMEGRANATE GELEE

Steps:

• Line a 6-inch square pan or a 9-by-5-inch loaf pan with plastic wrap; set aside. Melt 1/4 cup butter in a large skillet over medium-high heat. Add livers, mushrooms, shallots, garlic, and cayenne pepper. Cook, stirring occasionally, until livers are cooked through, about 5 minutes. Stir in 1 teaspoon salt, the wine, and thyme. Reduce heat to low. Cover; cook until liquid has reduced and mushrooms are very soft, about 10 minutes. Let cool.
• Transfer mixture to a food processor. Add remaining 3/4 cup butter and 11/2 teaspoons salt; process until smooth, about 3 minutes. Transfer to prepared pan, and refrigerate until cool, about 30 minutes.
• Sprinkle gelatin over 3 tablespoons pomegranate juice in a bowl; let stand until softened, about 5 minutes. Meanwhile, prepare an ice-water bath. Heat remaining juice until warm; add to gelatin mixture. Stir until dissolved. Set bowl in ice-water bath; let cool to room temperature, stirring. Slowly pour over pate; refrigerate until firm, 3 hours or overnight. Lift up on plastic wrap to unmold. Serve with toast or crackers.

POMEGRANATE WINE JELLY

Steps:

• Combine wine, pomegranate juice, lemon juice, and pectin in a large pot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam off top, if necessary.
• Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. Tighten 2 piece lids. Process for 5 minutes in boiling water bath.
• *Note--you can use any kind of wine you like. I like to use a pinot grigio--mostly because it is my favorite, but also because it makes a really pretty pink jelly.

POMEGRANATE GELEE

Steps:

• Combine the water, pomegranate juice, orange juice, agar, and sugar in a medium saucepan over high heat, whisking occasionally. Bring to a boil. Reduce to a simmer and whisk until the sugar and the agar have dissolved completely, about 5 minutes.
• Transfer mixture to a large bowl or liquid measuring cup (for easy pouring). Divide grapes evenly among 8 parfait glasses and pour 2/3 cup pomegranate mixture into each glass, whisking the liquid before pouring to be sure no agar has settled to the bottom. Refrigerate until set, about 3 hours.

POMEGRANATE JELLY

Steps:

• Combine pomegranate and lemon juice with sugar in a large, stainless steel saucepan. Bring to boil over high heat, and at once stir in liquid pectin. Bring to a full rolling boil, and boil exactly 1/2 minute. Remove from heat, and skim off foam.
• Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal, and process in a boiling water canner for 5 minutes.