pomegranate

Grilled Shrimp and Pomegranite On Cauliflower Puree

Posted on by JDL

grilled Shrimp on cauliflower purée

Cauliflower purée can work as a lovely backdrop for other flavors, in this case grilled shrimp. It’s low in carbs and won’t get gummy like potatoes. I love the contrast of the tart, crisp pomegranate seeds against the creamy cauliflower and the salty shrimp. It’s an easy dish to put together and I make this dish frequently. You can make the cauliflower purée ahead of time as well as toast your nuts and de seed your pomegranate. I like to do the herbal purée within the hour I’m eating so it stays bright green.

INGREDIENTS

  • 1.5 lb shelled, deveined raw shrimp
  • 1/3 cup fresh pomegranate seeds
  • 1/4 cup toasted pine nuts
  • 2 tablespoons dried currants soaked in lemon juice
  • 1/2 cup Italian flat leaf Parsley
  • 2 tablespoons of tarragon leaves
  • 8 cloves garlic
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • Sea Salt and pepper
  • 8 oz cauliflower rice (this is simply raw cauliflower that has been cut into rice sized pieces for convenience. You could certainly chop up a whole cauliflower)

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Cranberry Pomegranate Tarts

Posted on by JDL

cranberry-pomegranate tart

I love curds: lemon, lime, grapefruit and passion fruit all make great curds because they are sour fruits. I recently came across cranberry curd tart recipes in The New York Times and the magazine ” Bake”. There are some differences in both those recipes and I also made some changes. The biggest difference is that I add the butter last, after the curd has cooled down a bit. This improves the texture of the cream.

This is a nice curd to do around the holidays. Both pomegranates and cranberries are in the stores fresh, from November-December which makes it a nice seasonal dessert.

INGREDIENTS

  • 8 fully baked Pate Sucree 4″ tart shells or one 9″ tart shell ( see recipe on another page of my blog
  • 340 grams (12 oz ) fresh cranberries
  • 200 grams (1 cup) granulated sugar
  • Zest of one large naval orange
  • Juice of one large naval orange and enough lemon juice to make up a 124 grams (1/2 cup) of liquid.
  • 114 grams (2 large) eggs
  • 36 grams (2) large egg yolks
  • 113 grams (1/2 cup ) unsalted butter cut in to 16 pieces
  • Salt

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