Around this time last year my friend Sue was sitting in a medical office in Walnut Creek, waiting for an x-ray, when she entered into a lively conversation with another patient. (Sue is like that.) The topic eventually turned to food; and the other woman shared the secret of her favorite almost-instant appetizer.
As luck would have it, Sue was scheduled to come to my house for lunch that afternoon. And she showed up carrying a grocery bag with a container of mascarpone cheese, a pomegranate, a jar of honey, and a bag of pita chips. She then proceeded to assemble the ingredients in less time than it took to polish off a glass of Chardonnay. The three of us “ladies who lunch”—BFF’s since 4th grade—proceeded to plow right on through it, leaving little more than a few errant pomegranate seeds on the plate. I don’t remember what I served for lunch that day, but I definitely remember the appetizer.
Even though I certainly ate my fill (and then some) and relished every creamy bite, I kept thinking a piece was missing from this puzzle. So with a winning combination of flavors to start with, I set out to improve the recipe. (I’m like that.) And I think I succeeded. Even Sue, who eschews spending any unnecessary time in the kitchen, agrees this glammed-up version is still plenty easy — and tastes even better than the original.
I must have served this a zillion times over the holidays last year. And once again I intend to stock up on pomegranates and honey at the farmers’ market during this busy season, so I’ve always got the makings for a delicious appetizer that’s ready in a flash.
I’m also thinking about giving this a temporary name-change when I serve it to friends on Halloween, as the glistening pomegranate seeds give a slightly “blood & guts” look fitting for the occasion. Hey, I’m just sayin’…
Meanwhile, I can barely wait until Sue needs another x-ray. Recipes as good as this one are hard to come by.
Sue’s Mascarpone “Sundae”
When not handled properly, fresh pomegranates can make a mess and their airborne seeds can stain everything in sight. Cooking pro Paula Wolfert is credited with discovering the life-changing solution described below.
- 1 (8 ounce) tub mascarpone cheese
- 1 pomegranate
- 1/4 cup finely chopped crystallized (candied) ginger
- 3 to 4 tablespoons Garlic Honey (recipe follows) or plain, locally-produced honey
- Lightly salted Pita Chips for serving
Using a small spatula or a blunt knife, loosen the mascarpone from the edges of its container; then invert the cheese onto a serving plate. (Don’t worry if it doesn’t come out perfectly. Any flaws will soon be hidden.)
- Make a slit in the center of the pomegranate, large enough to insert both of your thumbs. (I also suggest wearing latex gloves, if you have them.) Submerge the pomegranate in a large bowl of cold water. Working underwater, insert your thumbs into the slit and pull the fruit apart into 2 pieces. Use your fingers to loosen the seeds from the white membrane within. The seeds will float to the surface—rinsed and ready to be drained before using. (Pomegranate Arithmetic: 1 medium pomegranate = 1/3 cup pomegranate seeds.)
- Scatter the pomegranate seeds over the mascarpone, and top with crystallized ginger. Drizzle Garlic Honey over all, and serve with a small knife for spreading onto pita chips. Serves 4 to 6.
Garlic Honey
Years ago I was introduced to garlic honey by L. John Harris, luminary in the Berkeley food scene of the 1970’s and author of The Book of Garlic and The Official Garlic Lovers Handbook. I love the way garlic lends a savory (and semi-addictive) punch to honey. Once you’ve tasted it, you’ll never look back.
- 12 ounces locally-produced honey (about 1 scant cup)
- 5 to 6 garlic cloves, peeled and crushed with the flat side of a knife
In a small saucepan, combine the honey and garlic. Cook over low heat just until warmed through, about 5 minutes. Let cool. Pour the mixture into a jar or other airtight container and let stand 48 hours at room temperature to blend flavors. Use at once, or refrigerate indefinitely and return to room temperature before using. (You can strain out the garlic, if you like—but I prefer to keep it visible.) Makes about 1 cup.
Use Garlic Honey in the above recipe, or as an accompaniment to cornbread or biscuits; drizzled over a wedge of Gorgonzola cheese; or as a last-minute basting glaze for pork, chicken, or duck.
Oven-Baked Pita Chips
For purists who prefer not to use commercially-made pita chips, here’s an easy way to make a healthier version at home. Pocket bread makes deliciously crispy, low-fat chips to serve with dips and spreads. The pita triangles take on a natural curl as they bake, giving them added character. Serve plain, or seasoned as suggested in the variations below.
4 white or whole wheat pita pocket breads (6- to 7-inches in diameter)
- Preheat the oven to 400 degrees. Split the pita breads horizontally to make 8 rounds. Stack the rounds on top of each other and cut into 6 pie-shaped wedges.
- Lay the pita wedges flat in a single layer on one or more baking sheets. Bake until crisp and barely browned at the edges, 7 to 10 minutes. Let cool. If made in advance, store airtight at room temperature for up to 2 days. Makes 48 pita chips.
Variations:
- Golden Pita Chips
Before baking, lightly brush the rough side of each pita triangle with California olive oil and sprinkle with a few grains of coarse salt. - Not-Really-Naked Pita Chips
Before baking, lightly brush the rough side of each pita triangle with plain or flavored California olive oil (such as garlic, basil, or lemon oil), or spray with no-stick cooking spray. - Cheesy Pita Chips
Before baking, sprinkle the rough side of each pita triangle with freshly grated Parmesan cheese. - Herbed Pita Chips
Before baking, lightly brush the rough side of each pita triangle with California olive oil and sprinkle with a dash of dried herbs, such as dill weed or crushed fennel seed. - Spiced Pita Chips
Before baking, lightly brush the rough side of each pita triangle with California olive oil and sprinkle lightly with a spice, such as ground cumin, smoked paprika, or zahtar, a Middle Eastern blend of sesame seeds, powdered sumac, and dried thyme.
A timely reminder: The Danville Certified Farmers’ Market is made possible through the generous support of the Town of Danville. Show your appreciation by supporting the many fine shops and restaurants located in downtown Danville. Buy fresh. Buy local. Live well.
The Danville Certified Farmers’ Market, located at Railroad and Prospect, is open every Saturday, rain or shine, from 9 a.m. until 1 p.m. For specific crop information call the Pacific Coast Farmers’ Market Association at 1-800-949-FARM or visit their web site at www.pcfma.com.
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