Category Archives: Pomegranate

Good Food Good Life…Recipe of the Week

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Organic Farmer, Property Preservation Specialist and Custom Glass & Wood Worker. Blogger extraordinaire...
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This is quick simple recipe that is sure to brighten any Holiday Buffet table. This is the beginning of Sweets Week for our Good Food  Good Life…Recipe of the Week…Enjoy

 

Pomegranate Cream Cheese Cups

With only 6 ingredients, these easy little cheesecake cups are a breeze for your holiday tray.  And, they’re so pretty, too!

30 frozen mini fillo shells (2 packages)
8 oz. cream cheese, softened
½ cup sweetened condensed milk
¼ tsp. orange zest
¼ tsp. vanilla
1/3 cup pomegranate seeds

Preheat the oven to 350°F. Put the frozen fillo shells on a baking sheet. Once the oven has preheated, bake them for 3-4 minutes. Remove from the oven and let them cool.  In a large bowl combine the cream cheese, condensed milk, orange zest and vanilla.  Transfer it to a large ziptop bag.  Cut off ¼ inch from the corner of the bag (to use instead of a piping bag).  Squeeze about 2 teaspoons of filling into each fillo shell.  Distribute pomegranate seeds over the tops of the filled shells.  Serve immediately or refrigerate uncovered for up to 2 hours.

Do you have a favorite family holiday sweet treat? We”d love to help you share it with the world. Drop a comment or send a message.

Until Next Time

Happy Gardening

Good Food Good Life: Recipe of the Week Featuring Boneless Leg of Lamb…in Photographs

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Organics Admin

COO at Aladay LLC
Organic Farmer, Property Preservation Specialist and Custom Glass & Wood Worker. Blogger extraordinaire...
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Good Food Good Life Recipe of the Week
Good Food Good Life
Recipe of the Week

 

Boneless Leg of Lamb with Pomegranate Rosemary Mint Roasted Garlic Dipping Sauce and Speckled Tooth Pumpkin.

This week I pretended I was on one of those goofy cooking shows and decided to create a dish with some of the items that were bestowed upon me the past few days. A friend of mine asked if I’d like a leg of lamb. Well never having cooked a leg of lamb and always wanting to do so I gladly accepted the offer!!

I picked up some pomegranates and of course with an herb farm going on I have the Mountain Mint,(no longer in stock sorry!!!), Mediterranean Rosemary. Where this idea came from…I saw the pomegranates and said hey what the heck!!! Boy am I glad I did! This sauce exceeded my expectations 100 fold. The Speckled Tooth Pumpkin came from our personal garden this past year. I have been wanting to try it so I thought to my self…This is going to be a good meal. Sometimes I amaze myself with my uncanny ability to match foods up.

Speckled Tooth Pumpkin is a very pleasant semi sweet squash flavor, At first, not knowing it’s flavor or how it would taste I thought a Dilled Garlic Butter. When I tasted it I found the flavor of the meat very pleasing and only needing a pinch of salt and pepper.

Prep Time:

About one hour

Cooking Time

About 2 1/2 hours for the meat and

25-30 minute to steam the Pumpkin.

Reduction of the sauce about 30 minutes.

Ingredients
Ingredients

Ingredients:

One Boneless Leg of Lamb.

12 Sprigs of Mediterranean Rosemary

4 oz of Dried Mountain Mint Leaves

One Bulb of Garlic

3 Pomegranates

Salt & Pepper

48 oz water.

One Speckled Tooth Pumpkin steamed.

Leg Of Lamb Preperation:

Wash meat with cold water and drain. Season with salt and pepper and sear.

Sear the meat prior to placing in Roasting Pan. Cover liberally with Salt and Pepper Sear at high heat to create a nice "crust"
Sear the meat prior to placing in Roasting Pan.
Cover liberally with Salt and Pepper Sear at high heat to create a nice “crust”

 

 

 

I seared this on a piece of cast iron that heated for 20 minutes on high heat. The metal actually started turning white.

This created a very nice “crust of the outer layer of fat and sealed the meats juices in for the roasting.

 

 

 

 

Cooking:

Place all ingredients into the Roasting Pan
Place all ingredients into the Roasting Pan

 

 

After searing the lag I placed the leg in a roasting pan with 48 ounces of water and the Rosemary, Mint, garlic and Pomegranate Pearls and placed in the oven at 325 degrees.

Cook until 160 degrees, about 2 and 1/2 hours

 

Speckled Tooth Pumpkin:

Clean seed cavity and place in steamer with cavity towards the steam
Clean seed cavity and place in steamer with cavity towards the steam

 

Many people forget that pumpkins are also a squash and can be very tasty. This particular species is mainly for decorative purposes as I have yet to speak to anyone that could tell me how the meat was or the taste etc. So I just had to try it. I’m very glad I did as this is a very tasty semi sweet squash meat. As I stated above the only salt and pepper. I used a Garlic pepper and Kosher Salt and wow I was very pleased with the results and I’m certain you will also. Especially if like me, you’re a fan of winter squashes!!

Place the cavity side down to catch the steam.

The meat spooned out very easily. Season with salt and pepper to taste

 

 

Sauce:

Sauce Reducing
Sauce Reducing

 

 

 

 

Once you have removed the Leg into your serving dish strain the drippings into a sauce pan and bring to a rolling boil until the liquid thickens to desired consistency.

 

Serving and GRUB Time!!!!!!!

Roasted Leg of Boneless Lamb

Bon Appetit!!!
Bon Appetit!!!
Roasted Leg of Boneless Lamb

 

 

 

 

 

 

 

I do hope you enjoy your as much as I have enjoyed bring this to you this week! Happy new Year Everyone…

 

Boneless Leg of Lamb…USDA Prime

Vegetables and Herbs: Aladay Organic Farms

Recipe; Aaron Aveiro

Photographs: Aaron Aveiro

Special Thanks to Marie Jones for assistance with cooking instructions

Until Next Time

Happy Gardening