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Cover: Founding Flavors

November, 2012

11Nov 12

Indulge in Pomegranates this Holiday Season!

As the holiday season takes off in full swing, so starts the procession of sweets that inevitably follow us from home to work to various social gatherings.  It is the time of year when a little bite here and a little munch there is permissible because, after all, we do have our New Year’s detox resolutions in place.  I for one will most certainly not skip out on warm cinnamon cookies and peppermint mochas this year.  But, while I’m at it, might I tempt you to indulge in another seasonal flavor that will leave you feeling festive and healthy?

The pomegranate! It is not only equally delicious and nutritious but its deep ruby color makes it the perfect companion to a table centerpiece or garnish for a winter cocktail hour.  And, while you’ll find several pomegranate-related recipes, this year I’m encouraging 100% homemade pomegranate juice.  Not only will you find the combination of sweet and tart refreshing, you’ll also feel the benefits of the additional vitamin C, potassium, and antioxidants as you hop from one party to the next.

Here is a step-by-step guide to make pomegranate juice in a relaxing and mess-free environment.  And, the best part is that you only need one ingredient. Pomegranates!

STEP 1:  Purchase 4 large pomegranates.  This will produce roughly 4 cups of pomegranate juice.

STEP 2:  Then, put your favorite music on because what follows will be a 30 to 40 minute exercise in removing the arils or seeds from the pomegranate.  It is a wonderful opportunity to take a break from all the craziness or a perfect activity to do while your catching up with family and friends.

STEP 3:  Once the roughly ten cups of arils have been collected in a bowl, place five cups of the arils in a blender.  (TIP:  While it might be easier to cut the pomegranate in half and use a juicer, this process will create a bitter taste in the juice that comes from the white pulp also being compressed when using a juicer.)








STEP 4:  Press the food processor option on the blender for ten seconds and then repeat.










STEP 5:  Now, strain the liquid in the blender to collect the juice.








STEP 6:  Repeat steps 3-5 with the remaining arils.

STEP 7:  At this point, you can place the juice in a pitcher, refrigerate, and enjoy.

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05Nov 12

Honey-Bourbon Raisin and White Chocolate Pumpkin Spice Rugelach

Anyone who talked to me this week probably thought I sounded like Bubba Gump reciting the various ways in which shrimp is prepared.  But, instead of shrimp it was rugelach.  Because… I made rugelach using cream cheese and then tried making rugelach with avocados.  There was rugelach with semi-sweet chocolate, then bitter chocolate, followed by white chocolate.  I tried making rugelach with honey, rugelach with jam, rugelach with pumpkin spice, rugelach with cinnamon…you get the point.   And while there are a myriad of ways to make this cookie—that’s right, to my surprise too this wonderful sweet is considered a cookie—check out www.foundingflavors.com to learn how to create Honey-Bourbon Raisin and White Chocolate Pumpkin Spice rugelach.


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