[Sca-cooks] Pomegranate seeds

[Susanne Mayer]

Hello, all

again I am  working through a backlog of a month worth of digests, so some 
of my posts are a bit late in coming,...

Yes as garnish it is a quitre spectacular, sauces are good and tasty (never 
take the juice from bottles, at least not the ones you get in middle eastern 
shops, taste and colour won't come out right)

Just last month the cooking magazin of a (mostly) food chain store in 
Austria had a whole set of recipes with fresh Pomegranate seeds.

 Including Chicken with pomegrante sauce, Pannacotta with pomegrante sauce 
(we hat that for my birthday dinner dessert, btw  delicious but quite messy 
to make), and a couple more.


All dishes where photographed in a beautiful setting: aranged like 16th 
century still-live pictures with all the nice table ware etc. and real still 
live in the background.

So the pomegrante is back!!! btw it is also said to be a very healthy fruit 
(like Cranberry it does have lot of polyphenols)

http://en.wikipedia.org/wiki/Pomegranate

Katharina

>> I suppose the question is what did the pomegranate add to the dish?
>>
>> Using Doc's handy dandy search tool at medievalcookery.com and
>> concentrating
>> on the English recipes and the pomegranate, we can come up with these :
>>
>> Forme of Cury
>>
>> XXXIX - FOR TO MAKE COMYN   wyth graynis of Poungarnetts
>>
>> Sawse Sarzyne. XX.IIII. IIII.  messe it forth. and florish it with
>> Pommegarnet.
>
> Which makes perfect sense-- pomegranite seeds make a beautiful garnish
> (I've been known to throw them pretty shamelessly onto custards,
> blancmanges, plates of fritters, and so forth,)
>
>
> -- 
> Antonia di Benedetto Calvo
>
> -----------------------------
> Habeo metrum - musicamque,
> hominem meam. Expectat alium quid?
> -Georgeus Gershwinus
> ----------------------------- 
>
>