Paula Deens Pomegranate Bellini Recipes

Steps:

• In a small bowl, combine pomegranate juice, pomegranate syrup, simple syrup and orange liqueur.
• Cover and chill for 1 hour (allows the flavors to blend).
• To serve, fill champagne flutes half-way with pomegranate mixture.
• Add champagne to fill.
• Cheers!

Steps:

• Place the ice in a punch bowl. Add the simple syrup, pomegranate juice, and cranberry juice. Stir well. Slowly pour in the sparkling water. Garnish with lime slices, mint sprigs and pomegranate seeds, if using, and serve.
• Serving Suggestion: As an alternative to serving from a punch bowl, make the bellini mixture in a 6 to 8 cup capacity pitcher. Divide the pomegranate seeds between 12 champagne flutes. Add 1 slice of lime and 1 sprig of mint to each glass. Pour the bellini mixture into the prepared glasses and serve.
• In a saucepan, combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool.

Steps:

• In a 6 quart saucepan, bring water, consomme powder, tumeric, and salt to boil over high heat.
• Add rice and shredded beets.
• return to a boil over medium/high heat; reduce heat to low and simmer, covered, for 15 minutes, stirring occasionally.
• Add the parsley, cilantro, dried mint, and pomegranate juice to soup. Return to a boil over medium/high heat.
• Transfer soup to serving bowl and garnish with sour cream (parve), caramelized onions, and/or pomegranate seeds.

Steps:

• Lightly season the chicken, beef, and lamb all over with salt and black pepper.
• In a large Dutch oven, heat the oil over med-high heat until shimmering.
• Working in batches, brown the meats on all sides, about 7 minutes per batch.
• Drain the meats on a paper towel-lined baking sheet.
• Add the onions, carrots, celery, and bell pepper to the pan.
• Cook, stirring, until slightly softened, about 5 minutes.
• Add the jalapeno and garlic; cook for 2 minutes.
• Return the beef and lamb to the pan (cover the chicken with plastic wrap and refrigerate until ready to use).
• Stir in the broth or water, the crushed tomatoes and 1 tablespoon salt.
• Bring the mixture to a boil; decrease heat to a simmer, cover, and cook for 1 1/2 hours.
• Return the chicken to the pan; cover and simmer for 45 minutes.
• Add the potatoes and simmer until all the meats are very tender and shred easily with a fork, 45 minutes longer.
• Remove the chicken from the pan; once the chicken is cool enough to handle, pick the meat off the bones, discarding the bones and skin; shred the chicken and return to the pan.
• Stir in the corn, lima beans, Worcestershire sauce, and hot sauce.
• Simmer until the vegetables are hot and the stew reaches the thickness you like, 10-15 minutes.

Steps:

• In one bowl, mix flour, salt and sugar.
• In a separate bowl, blend egg, butter and vanilla.
• Make a well in the dry ingredients and add the egg mixture, mix until a stiff dough forms.
• Add sherry a tablespoon at a time until the dough becomes smooth and pliable.
• Cover and chill 2 hours.
• Roll out chilled dough on a floured surface to 1/8 inch.
• Cut narrow strips and twist into loose knots.
• Fill deep fryer or heavy pot with 1-1/2 to 2 inches of oil.
• Heat to 375 degrees F.
• Fry cookies until they puff and turn golden brown (about 2 minutes).
• Drain on paper towels or brown bags.
• Dust with sugar while still warm.

Steps:

• Blend all ingredients with ice.
• Garnish with a peach wedge.