In the days leading up to Thanksgiving, several people enjoyed my photos on Instagram of pomegranate processing. Some people begged for the recipe.
The original recipe was something my sister made up years ago, to cope with an over-abundant harvest of pomegranates. Since each of us have pomegranate trees, this Pomegranate-Cranberry Sauce has become standard in our family. And boy, is it GOOD!
It does take a bit of labor, however.
To make Pomegranate Cranberry Sauce, you have to start by processing the fresh fruit. Then you have to make the pomegranate molasses. Lastly, you make cranberry sauce.
Pomegranate molasses can be found in Middle Eastern grocery stores. It is a staple product in several cultures. Or, pomegranate molasses can be made from pomegranate juice you buy in a health food store; there are several recipes on the internet. But we homemake it from our fresh fruit.
Here’s how to DIY, for those who are still interested. Continue Reading
It’s no secret that we built a community-scale wood-fired bread-and-pizza oven here in Los Angeles. And that we hold monthly Community Bake events in conjunction with Los Angeles Bread Bakers so that anyone can try their hand at baking in it.
But … what if you’re gluten-free? Does that count you out?
After years of serious gluten-free living, I eased up a bit (and the monthly presence of totally-awesome artisan baked goods in my life has certainly had a lot to do with it), but I really want to get back to it. Or at least closer. Meanwhile we have these monthly baking events and I can’t bear to not participate.
I hopped on the ole Google and learned that there are plenty of people out there trying gluten-free pizza crusts. Not that many are using a wood-fired oven, but a few are using an outdoor grill. Thus begins the challenge, which will likely take me all summer to resolve:
How do you make a totally awesome gluten-free pizza in a wood-fired oven? – not just any pizza, but one that’s so awesome that artisan bakers are impressed by it… Continue Reading