Duck Breasts with Pomegranate Sauce

Duck Breasts with Pomegranate Sauce ©2013 La Domestique

Hello there! It’s been a bit quiet here on La Domestique, but right now can find me over on Contemporary Living with a festive recipe for Duck Breasts with Pomegranate Sauce and Roasted Brussels Sprouts. It’s a quick seared duck breast paired with a tangy, sweet sauce spiced with Christmasy cinnamon and clove. For the full recipe pop on over to Contemporary Living.

I wish all my American readers a very Happy Thanksgiving. It’s my first Thanksgiving in Ireland, and the husband and I are planning a relaxing weekend getaway. Feels strange not to have the turkey and all the trimmings, but I know the most important thing is to be thankful for all the blessings in my life. Thank you for reading La Domestique!

Election Day Chicken Drumsticks

Pomegranate Glazed Chicken Drumsticks (c) 2012 La Domestique

Sweet and sour glazed chicken is a dish democrats and republicans can all agree on. Tuesday, November 6, our country will elect the next President of the United States of America. Many of us will gather, family and friends, to watch election coverage on television. There will be heated discussions over the dinner table and cheers (or tears) as results roll in. Pomegranate Glazed Chicken Drumsticks is a festive appetizer, perfect for serving a crowd. An economical finger food, drumsticks pair nicely with beer, cocktails, or a big bowl of party punch. Inspired by the technique from Giada De Laurentis’s Balsamic Chicken Drumettes, I created my own sweet and sticky glaze with the exotic flavor of pomegranate molasses. If you’ve never cooked with pomegranate molasses, it’s syrupy and tart, a reduced pomegranate juice found in the Middle Eastern section of large grocery stores. The combination of pomegranate molasses, orange juice, cinnamon, brown sugar, and garlic, makes for a deeply flavored, sweet, fruity, and gently spiced marinade that tenderizes and flavors the chicken, caramelizing deep golden brown and crisp in the oven.


This Past Week at La Domestique: Pomegranates

This past week at la Domestique we opened up the winter pantry with pomegranates. The gorgeous ruby color and Christmas ball shape of these ancient fruits make them perfect for the holiday season. Throughout the week we explored cooking with pomegranate seeds, juice, and pomegranate molasses. In case you missed anything, I’ve got a recap:

Monday:  Announcing pomegranates as ingredient of the week! Learn a bit of history behind the ingredient, as well as general information on buying, storing, and cooking with pomegranates.

Tuesday:  10 Ways Tuesday! Creative ideas for cooking with pomegranates during winter.

Wednesday:  Cook in the moment with a recipe for Winter Tabbouleh, a bulgur salad made of crisp winter vegetables garnished with jeweled pomegranate seeds and pomegranate molasses vinaigrette.


Lebanese Flatbread with Lamb, Pomegranate Molasses & Winter Salad

I find myself turning to the cookbook Artichoke to Za’atar again and again for inspiration. Greg and Cindy Malouf have written a guide to “modern Middle Eastern food” organized alphabetically, by ingredient (no wonder I love it). William Meppem’s photographs draw me in towards natural light-kissed white tablecloths and plates of Arab inspired food that are quietly haunting. I’m seduced by the freshness of the green salads, the detail of each bulgur grain in a mound of tabbouleh, the beauty of a whole roast fish. The Maloufs zero in on flavors that can elevate an ordinary dish to something special. When I came across their recipe for Lebanese Pizza with Pine Nuts and Pomegranate I was excited by one subtle tip in the headnote:

“A splash of pomegranate molasses added to all kinds of ground meats will lift them to another dimension.”


Cook in the Moment: Winter Tabbouleh

Each week I contribute an article to “Whole Foods Market Cooking Boulder” website expanding on one of the 10 Ways Tuesday ideas. Here is the original article for Winter Tabbouleh:

This week at la Domestique I’m welcoming the holiday season with pomegranates, a festive fruit shaped just like a Christmas ornament. One of my favorite ways to use pomegranates is in Winter Tabbouleh, a recipe I came across in the cookbook Gourmet Today. Tabbouleh is a traditional Lebanese salad made with fresh herbs and bulgur associated with easy summer cooking. Gourmet credits this cold weather version to Samuel and Samantha Clark of Moro, a London restaurant. The Clarks also share their cuisine in beautifully photographed cookbooks full of Spanish and Muslim Mediterranean-inspired recipes. In everything they do you’ll find lively flavor, a dedication to cooking with the seasons, and a love of gathering people together. Their Winter Tabbouleh is perfect for the holiday season of parties and celebrations.