Tomato Salad With Pine Nuts And Pomegranate Molasses Food
TOMATO SALAD WITH PINE NUTS AND POMEGRANATE MOLASSES
Soaking golden raisins in cider vinegar plumps them up and adds a touch of sweetness to the vinegar.
Provided by Kamal Mouzawak
Categories Bon Appétit Salad Side Summer Tomato Onion Pine Nut Raisin Basil Pomegranate Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Vegetarian Vegan
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Combine raisins and vinegar in a large bowl; let sit until raisins soften, 15-20 minutes.
- Meanwhile, toast pine nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 5-7 minutes. Let cool.
- Add pine nuts, tomatoes, red onion, and oil to bowl with raisins; season with salt and gently toss to combine. Add basil and toss once more.
- Transfer salad to a platter and drizzle pomegranate molasses over.
POMEGRANATE MOLASSES AND PINE NUT COOKIES
Adapted from a recipe by Kerry Saretsky at Serious Eats http://tinyurl.com/d7b834 - She describes them as "These cookies are to die for-the texture of a crumbly-chewy chocolate chip cookie, studded with buttery pine nuts, perfumed with exotic, but sweet and familiar vanilla. Then there's the flavor you just can't place off the top of your head, that tart, fruity sweetness of the pomegranate molasses. These are very special, with an upscale, artisan flavor, and comforting, addictive sweet texture. Dipped in milk, they're a surprise wrapped in an everyday cookie wrapper."
Provided by DrGaellon
Categories Dessert
Time 20m
Yield 3 dozen, 18 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Sift together flour, baking soda and salt. Set aside.
- In the work bowl of a stand mixer, using the paddle, cream sugar into butter. Add the pomegranate molasses and vanilla and beat until combined.
- Add the dry mixture by thirds, beating on medium speed, until just barely combined.
- Fold in the pine nuts by hand with a rubber spatula.
- Line 2 cookie sheets with parchment or Silpats. Drop batter by tablespoonfuls, 2" apart. Bake in preheated oven 10 minutes or until golden. Cool 5 minutes on the sheets, then transfer to a rack until completely cool. Store in an airtight container up to 1 week. Enjoy with ice-cold milk.
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