We had about half a bottle of pomegranate juice left in the fridge. Instead of just drinking it, what did I want to do with it instead?
It’s a little bit crazy, but I wanted to make pomegranate curd!
Of course, I googled it and found a recipe that looked like it would work for me at A Cookie Named Desire. There is something about a blog that has really beautiful pictures that I just love. Right now, I’m afraid my pictures won’t be very pretty, but they do help a post to be interesting! I’m also one of those people who likes to know what my ingredients are supposed to look like while I’m working through a recipe. Even a few pictures of the process helps me with that.
(Quick Note: I’ve found though, that in Dorie Greenspan’s cookbooks I don’t need any pictures. She describes her recipe methods so well and so concisely that it is very clear what your ingredients will look like after each step. I love her cookbooks so much. I think eventually I will buy them all!)
I used POM juice since that is what we had in the fridge. We also happened to have pomegranates in the fridge, but pomegranates are so difficult to juice (much like passionfruit) that we tend to use our pomegranates for eating or cooking.
The method is similar to when making lemon curd. I’m still a bit of a novice at making any curd, so I still had to push mine through a sieve when it was done.
This curd took a little bit longer than I expected to thicken. It’s so crazy how quickly it happens though! One second you feel like you’re stirring juice and the next you’re pulling it off the flame and hoping you didn’t ruin it!
I actually don’t think the color is that appetizing, but boy, does this curd taste yummy! I’m not sure what I could have done to “brighten” the color any. It almost looks like the brownish side of burgundy.
This recipe made a one pint jar of pomegranate curd. We have used it on scones, biscuits, and pancakes. We still have a little bit left, and I am hoping to use it as a filling in lavender macarons.
Today I spent quite most of the day working in the garden. Most of my day was building another raised garden bed. It the last of the beds that I plan to build for this growing season. Rather then build two small beds, I built one large bed. It is 15 feet long and just over 4 feet wide. Like the other beds it is built out of concrete block because that is the best combination of price and durability for me.
I am pleased with how this bed turned out. It isn’t totally straight, but it is much better then my last attempt. The large wood pieces in the bed are rotten tree stumps that were at the house when we bought it. I am going to break them up and line the bottom of the bed with the pieces of wood. Eventually, they will decompose and provide nutrients to the plants in the bed.
I also took a few pictures of the yard, and I had Lynn take some for me with her nicer camera.
I was suprised at how much my cabbage and kale seedlings look alike. I think the one on the left is cabbage and the other is kale. Now I don’t remember which pictures is which and can’t tell the difference.
The plants are really starting to grow. Our weather has been unseasonably warm with several days in the low to mid 90s. All that warm weather has made for some very happy plants, and I can’t wait to see how they grow and eat the food that comes from them.