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Goat Cheese Crostini with Preserved Lemon & Pomegranate

This little appetizer packs a punch! The sharp goat cheese blends well with the salty preserved lemons [1], the sweetness of the pomegranate seeds and the tartness of the pomegranate molasses. The mint gives it just a little flare!! They were gone from the plate pretty quickly!

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Here’s how you do it:

Slice the baguette about 1/4 to 1/2 inch thick. Lightly brush with olive oil and sprinkle lightly with sea salt.

Toast in the oven at 350 degrees until they are lightly brown, turning once. About 3 minutes on each side. Remove from the oven and let them cool.

Using an immersion blender, whip the goat cheese until it’s light and spreadable.

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Spread a little on each baguette toast.

Just before serving, top each slice of toast with a few pieces of chopped preserved lemon,

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then drizzle with pomegranate molasses. Sprinkle pomegranate seeds

and chopped mint over the top.

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Serve!

Note: If it sits too long the syrup will flatten out, as you see in the photo above. They aren’t as pretty but taste just as great!

© Copyright 2022 The Lazy Gastronome

5 from 5 votes
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Goat Cheese Crostini with Preserved Lemon & Pomegranate

A tart and tasty appetizer. Really easy to make.

Course: Appetizer, appetizers
Cuisine: Middle Eastern
Keyword: baguette, chevre, goat cheese, lemon, pomegranate, pomegranate syrup, preserved lemon
Servings: 18 appetizers
Author: HelenFern
Ingredients
  • 1 Baguette
  • 10 oz. chevre goat cheese
  • 2 Tablespoons coarsely chopped preserved lemons
  • 1/4 cup pomegranate molasses
  • 1/4 cup pomegranate seeds
  • 1 Tablespoon minced mint
Instructions
  1. Slice the baguette about 1/4 to 1/2 inch thick. Lightly brush with olive oil and sprinkle lightly with sea salt. Toast in the oven at 350 degrees until they are lightly brown, turning once. About 3 minutes on each side. Remove from the oven and let them cool.

  2. Using an immersion blender, whip the goat cheese until it's light and spreadable. Spread a little on each baguette toast.

  3. Just before serving, top each slice of toast with a few pieces of chopped preserved lemon, then drizzle with pomegranate molasses. Sprinkle pomegranate seeds and chopped mint over the top.

  4. Serve!

Recipe Notes

 

 

© Copyright 2022 The Lazy Gastronome

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Baked Ham with Pomegranate Glaze

Posted By HelenFern On In Main dish,pork | 12 Comments

Looking for a ham glaze that’s a little different than the standard honey mustard?  Here’s a great one!  It’s made with pomegranate molasses – a tart syrup made with pomegranate juice, lemon juice and sugar.   It’s a staple in a lot of Middle Eastern cooking.  You can purchase it in a bottle (like I did) or make it yourself (see below).

What you need:

How to Do it:

Cut slits in the fat of the ham.

Mix all the ingredients except the ham and the olive oil in a bowl.  Rub the mixture on all sides of the ham, pushing it into the cuts in the fat and under the skin.

Place the ham in a large roasting pan, cut side down.  Add about 1 cup of water (this will help to keep the glaze from burning too much in the pan).

Bake at 350 degrees for about 2 hours, adding more glaze about every 45 minutes until the glaze is gone.  At the last 30 minutes, drizzle with some olive oil to moisten the glaze.

Remove from the oven and allow to cool for about 10 to 15 minutes.  Slice and serve.

 

NOTE: you can make gravy from the pan drippings, but remove it from the baking pan making sure that burned pieces of glaze are removed.  The glaze has a lot of sugar so it will burn in the bottom of the pan, but there are still a lot of dripping that can be poured off.  The flavor will not have a burned taste!

To make your own molasses:

Place everything in a sauce pan and bring to a boil.  Reduce heat and simmer until it has reduced to about 1 1/2 cups of syrup, about an hour.

 

 

© Copyright 2017 the Lazy Gastronome

Cranberry Sauce – Three Ways!

Posted By HelenFern On In Cranberries,Fruits and Vegetables,Thanksgiving | 9 Comments

I love the holidays, but my biggest pet peeve is how our culture seems to slide from Halloween right into Christmas (and sometimes at the same time!).  The month of November no longer serves as a time of reflection and thanksgiving.  Well, not for this old lady!  And for that reason you will not see anything Christmas until AFTER the Thanksgiving holiday.  What you will see are some stories about our traditions and some recipes that my family has enjoyed.

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You’ll also see I get, “not so lazy” around this time.  Sharing food is sharing love.  That doesn’t mean to over eat, but to savor each bite and be thankful for the food on the table and the family around it.

And wouldn’t it be great if you shared some stories of your own in the comments?  Feel free to link your Thanksgiving blog posts there too.

To start the month off, it’s Cranberry Sauce!

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My brother and I love to play with plain ol’ cranberries and create beautiful and interesting flavor combinations to share the plate with our turkey.  Here are three of mine…

Tangerine and Ginger Cranberry Sauce

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What you need:

How to Do it:

Put all the ingredients except for one teaspoon of the ginger in a medium saucepan on high heat. 20151101_141721_resized [12]

Bring to a rolling boil, then,

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reduce heat and simmer, stirring occasionally.

20151101_142422_resized [14]Continue cooking until the mixture begins to thicken. You’ll start to hear a pop as the cranberries split their skins.  Add the remaining ginger and simmer, stirring, for another five minutes.

Remove from heat and cool.  Garnish with strips of tangerine peel.

 

Makes about 1 ½ cups of cranberry sauce

© Copyright 2015 The Lazy Gastronome

 

Port Wine and Raspberry Cranberry Sauce

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What you need:

How to Do it:

Put all the ingredients except for ¼ cup of the port in a medium saucepan on high heat.  Bring to a rolling boil, then, reduce heat and simmer, stirring occasionally.

Continue cooking until the mixture begins to thicken.  Add the remaining port and simmer, stirring, for another five minutes.

Remove from heat and cool.  Garnish with raspberries.

Makes about 1 ½ cups of cranberry sauce

© Copyright 2015 The Lazy Gastronome

 

Pomegranate Cranberry Sauce

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What you need:

How to Do it:

First you need to remove the arils (also known as the seeds) from the pomegranate.  The easiest way is to cut the ends off.

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When then ends are cut, you can see the veins that create the pockets that the seeds are in.  Run a knife down the sides of the fruit where you see the veins.

Pull the fruit apart using a plate to make sure you catch all the juices.

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Hold each section over a bowl and gently remove the seeds.  You can use the prepackaged arils as well, but you will need more to get the same amount of juice.

Put the arils in a saucepan with ½ cup of water.  Bring to a boil and then simmer gently for about 5 – 10 minutes

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Put all the ingredients except for one teaspoon of the ginger in a medium saucepan on high heat.  Bring to a rolling boil, then, reduce heat and simmer, stirring occasionally.  Using the back of a big spoon, smash the seeds to release as much juice as possible.  Keep smashing until they begin to lose color.

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Remove the pan from the heat and cool slightly.  Remove the seeds into a strainer and push the juice through.  I use my hand, but you can use the spoon.  You should end up with about ¼ cup of juice.  Discard the seeds. You can use pre-made juice, but I don’t think it comes out as good out as good.

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Place all the ingredients into a medium saucepan and bring to a boil.  If you are using premade pomegranate juice, reduce the sugar to ¾ cup.  Once it has boiled, reduce the heat and simmer, stirring occasionally.

Continue cooking until the mixture begins to thicken.

Remove from heat and cool.  Garnish with pomegranate arils.

Makes about 1 ½ cups of cranberry sauce

 

© Copyright 2015 The Lazy Gastronome