P.B.& J. Of course it’s a little more than that

It’s National Pomegranate Month so I’m pulling out all the stops. This is my second post featuring pomegranates for this celebration of the all mighty POM Wonderful Pomegranates.

Lynda Resnick (the owner of POM) sent me a copy of her book and it inspired me to just go full bore with my ideas and not worry about what anyone else thinks. She famously “overpaid” for Jackie Kennedy’s pearl necklace. She paid $211,000 for it at auction but then came up with a great idea for it. She struck a deal with the Franklin Mint to make exact replicas and sell those replicas for $200 a piece. After 130,000 replicas sold who overpaid? Nope……not Lynda.

I have lots of ideas in the kitchen but sometimes I don’t know how to effectively pull them off (money/time/still new at this whole cooking thing) so that is one reason I am going to culinary school. The only bad thing about culinary school is that I have to wait for things to happen and I can’t just make them happen when I want. I’m in American Regional Cuisine right now and well, I don’t see jellies or jams in the horizon so I have been doing my own research on the side. I don’t care if things work or don’t work or who has an opinion about what….I cook, I’m trying, and I’m having more fun than anyone will ever have doing this.

Here is what I have come up with:

Pomegranate Jam and Pistachio Nut Butter Sandwich.

Ingredients:

For jam

• Whole POM Wonderful pomegranate, seeded and juiced
• Agave Nectar
• Pectin

For nut butter

• 1 cup Wonderful Pistachios (yeah, she owns that too
• Grape Seed Oil

Procedure:

1. Place pomegranate juice in small sauce pan and slowly reduce by 25%
2. Add agave nectar (to taste), and 1/2 tbsp. pectin
3. Stir and place in freezer for an hour or so until mixture thickens to a jam consistency
4. Place pistachios in food processor and process until there is a nice paste
5. Add a little grape seed oil then remove from food processor then place on bread with jam

Eric

Thanks again Lynda!