A gimlet is a simple, yet refreshing cocktail. Made with minimal ingredients, this Pomegranate Lime Gimlet recipe is perfect for the holidays or as a Winter cocktail.
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Holiday Pomegranate Mint Relish
This relish will brighten any holiday meal. Crunch of the pomegranate, refreshing mint, and some tang from the vinegar and lemon juice is enough for this dish to earn a permanent spot on my holiday menu. A perfect pomegranate recipe for Thanksgiving or Christmas.
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Overnight Oats with Pomegranate and Chocolate
Overnight oats hold a lot of appeal for me. They are very quick to assemble the night before and ready to go the next day. In this case, I teamed the oats up with chia seeds, chocolate (cocoa powder and nibs), and pomegranate seeds. I’m sure that combo is more likely to get me out of bed than my alarm clock, not to mention ease the chocolate withdrawal from Valentine’s Day. Cue this Pomegranate and Chocolate Overnight Oats.
The chocolate/pomegranate combo is quite nice for a breakfast in bed and just as good for breakfast on the go. You could make a batch of these, park them in the fridge at work and grab one when you arrive for a wholesome and toothsome meal. It’s perfectly healthy, but the colours and the idea of chocolate for breakfast is a good one.
Overnight oats have been a hard sell around here. The texture’s been off in previous recipes and we’re used to warm oatmeal. I’ve found that if I let the oats sit out on the counter for 10-15 minutes and get closer to room temperature everyone seems like them more. The chocolate in this recipe definitely helps me sell it to the littles.
Samantha
Yields 1
Overnight Chocolate and Pomegranate Oats
Seems indulgent, but these healthy overnight oats are perfect for a quick breakfast or lounging and having breakfast in bed.
5 minPrep Time
5 minTotal Time
Save Recipe5 based on 1 review(s)
Ingredients
- 1 cup rolled oats
- 1 cup yogurt (or milk/milk alternative with 1 tsp of lemon juice)
- 2 tbsp chia seeds
- 1 tbsp cocoa powder
- 1-2 tbsp cocoa nibs
- 1 tbsp honey
- 1/4 cup pomegranate arils
Instructions
- Combine oats, yogurt, and chia seeds together in a jar or bowl. Refrigerate overnight.
- In the morning, remove oat mixture from fridge and fold in cocoa powder and honey.
- Layer and top with cocoa nibs and pomegranate arils.
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https://www.mykitchenlove.com/pomegranate-chocolate-oats/Enjoy!
Recipe inspired by My New Roots
Vegan Chocolate and Pomegranate Mousse Tart
For a brief period of time I had to cut out dairy in my diet due to the needs of our newest baby’s (Lucy) sensitive tummy troubles. Problem resolved and I am back on the dairy train, but I wanted to share this recipe as I loved it’s flavours. To fulfill my daily requirement of chocolate and sweets I had to come up with some dairy alternate recipes to compensate. Enter a Vegan Chocolate and Pomegranate Mousse Tart.
The base of this tart is Oreo cookie crumbs. After much research through my friend “Google” it appears that the jury is out as to whether or not Oreos are actually vegan. What I do know is that I can eat them freely as they are Baby Lucy friendly. If you’re a strict vegan go with a vegan brand of chocolate cookies.
These cute little tarts are filled with yummy pomegranate flavour, the comforts of chocolate cookie crumbs, and drippy chocolate.
Samantha
Yields 6-10
Vegan Chocolate and Pomegranate Mousse Tart
Comforts of chocolate cookie, bright pomegranate flavour and drippy chocolaty goodness.
20 minPrep Time
20 minTotal Time
Save RecipeIngredients
- 1 can chickpeas (water and chickpeas separated, chickpeas reserved for another use
- 1/4 cup sifted icing sugar
- 1 x 236 ml container of Pomegranate juice
- 2 cups vegan chocolate cookie crumbs
- 5 tbsp coconut oil (liquid), divided plus extra for greasing
- 1/2 cup vegan chocolate chips
Instructions
- Line the bottom 3 x 4.5" springform pans OR one 9" pan with parchment paper and grease the sides with coconut oil.
- Mix cookie crumbs with 4 tbsp coconut oil and press firmly into the bottom of pans (I used a flat bottomed measuring cup to do this).
- With electric beaters or in a stand mixer and in a large bowl, beat chickpea water* until a stiff peak holds and at least doubled in size, 3-4 minutes. Add icing sugar and pomegranate juice to chickpea "mousse" and mix until just blended.
- Top cookie base with pomegranate mousse and place in fridge.
- Chill for at least 30 minutes, but not longer than 2 hours. The chickpea mousse will eventually release the pomegranate juice (this is not a make ahead dessert unless you keep all components separate).
- Melt chocolate chips and with 1 tbsp of coconut oil in the microwave in 20 second intervals.
- Drizzle melted chocolate over pomegranate mousse.
- *chickpea water will continue to increase in volume exponentially if allowed. Only beat until you have stiff peaks and it's just over doubled in size. If you'd like to make this recipe ahead of time, keep cookie base, mousse, and chocolate drizzle separate - assemble at the last moment.
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https://www.mykitchenlove.com/vegan-chocolate-and-pomegranate-mousse-tart/Enjoy!
Pomegranate and Lemon Scones with Lemon Cream
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The pomegranate train is slowing for the season. As winter transitions into spring we do lose some wonderful foods to the bright and sunny season ahead. Pomegranate became one of my favourites to use this past winter. And it became one of my daughter’s favourite fruits next to watermelon. She could eat pomegranate for days. It takes forever 😉
Although getting the seeds out of the pomegranate is a bit of pain, the reward is worth the effort every now and then when a treat is in order. And, pomegranate seeds can hold up pretty good on their own. Thrown on top of yogurt, oatmeal, lamb, salads, etc. they always add a hit of colour and are big on flavour and nutritional value.
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For these scones don’t get too fussy about the technique. It took me the longest time to find a scone recipe that I truly loved. I’m happy it’s arrived. Flaky, buttery, and topped with a thick lemon cream?! (That exclamation mark was clearly needed). It’s a perfect base for me to play around with in the future. I’m hoping to find a great savoury flavour soon.
There’s an appropriate amount of cold butter required here. My pro-tip for you is to keep the butter in the freezer and using the large holes of box-like grater, grate it into the batter. Grating the frozen butter shapes it perfectly into pea size and saves time and mess as you won’t have to cut it up and mash into pea size later on.
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Recipe Adapted from Alexandra’s Kitchen, adapted from Tartine Bakery
Makes 12-16 scones (depending up your thickness of disks before cutting out scones)
Ingredients:
Scones:
4 3/4 cups flour (all purpose)
1 tbsp baking powder
3/4 tsp baking soda
1/2 cup sugar
1 1/4 tsp salt (table salt)
3/4 cup pomegranate seeds
1 lemon, zest grated
1 cup plus 1 tbsp cold, unsalted butter (see pro-tip above)
1 1/2 cups buttermilk (plus more if needed)
3 tbsp melted butter
sugar for sprinkling (about 3 tbsp in total)
Lemon Cream:
1/2 cup, plus 2 tbsp lemon juice
3 large eggs
1 large egg yolk
1 cup unsalted butter (room temp or from the fridge is fine)
3/4 cup sugar
Pinch of salt
Directions:
Scones:
Preheat the oven to 400ºF. Line a baking sheet with parchment paper (or butter it).
Whisk together flour, baking powder and baking soda. Add sugar, salt and lemon zest and stir to combine. Grate frozen butter over the dry ingredients (alternatively, cut butter into 1/2″ cubes and using a fork cut butter into dry ingredients with the back of a fork). When you are finished, the butter should be dispersed throughout the flour in approximately pea-sized lumps.
Add the buttermilk all at once along with the pomegranate seeds and mix gently with a wooden spoon until the dough holds together. If the mixture seems dry, add a little bit more buttermilk. (I added 3 more tablespoons of buttermilk.)
Lightly flour your work surface and turn the dough out onto it. Divide the dough into two even portions. Using your hands, pat each portion into a circular disk about 1.5″ thick. Brush the top with melted butter. Sprinkle with sugar. Using a biscuit cutter or any round cutter, cut each disk into 8 circles, gathering the scraps together to shape another circle unit the batter is used up. (You can also cut the batter into triangles if you don’t have a circular cutter.)
Transfer scones to baking sheet. Bake until the tops of the scones are lightly browned, about 25 to 35 minutes. Remove from the oven.
Lemon Cream:
Pour water to a depth of about 2 inches into a saucepan, place over medium heat, and bring to a simmer.
Combine the lemon juice, whole eggs, yolk, butter, sugar, and salt in a stainless steel bowl that will rest securely in the rim of a saucepan over, not touching, the water. (Never let the egg yolks and sugar sit together for more than a moment without stirring; the sugar will cook the yolks and turn them granular.)
Place the bowl over the saucepan and whisking constantly, cook until the mixture becomes very thick. This will take approximately 10 to 15 minutes.
Remove the bowl from over the water and let cool, stirring from time to time to release the heat.
You can use the cream immediately, or pour it into a storage container with a tight-fitting lid and refrigerate for up to 5 days. To use after refrigeration, if necessary, gently heat in a stainless steel bowl set over simmering water until it has softened, whisking constantly.
Serves scones along side lemon cream.
Enjoy!
Healthy Winter Fruit Salad
A flavourful citrus based Winter Fruit Salad with no added sugars or sweeteners. With minimal ingredients this easy fruit salad is perfect for the holidays.
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