This week is the third edition of Brunch-Off, our brand new column devoted to brunch recipes. In a bid to get more people cooking seasonally, we’ll be featuring seasonal brunch and breakfast recipes every Saturday morning. The twist? We’ll be asking two food bloggers to give us their own brunch recipes featuring the same predetermined seasonal ingredient for a friendly competition. (And we want to hear your ideas, too!)
Pomegranates have been having a moment in the past few years, haven’t they? With super-popular POM juice and the whole fruit itself becoming more widely available in stores, it seems like everyone’s eating pomegranate. And rightfully so: the pretty fruit has a distinct flavor and a high antioxidant content, too. This week, we asked two sets of food-blogging partners, Shanna and Tim of Food Loves Writing and Caitlin and Sarah of So Hungry I Could Blog, for brunch-friendly ways to cook this gorgeous ancient fruit, in season for just a few more weeks.
Caitlin and Sarah of So Hungry I Could Blog show us that pomegranates can be perfect for a pastry:
As far as fruits go, pomegranates can be a bit intimidating. They’re not the easiest fruit to prep, nor did we seem to know much about them until just the past few years. But we couldn’t let citruses keep getting all the credit in the winter fruit department! We’ve learned to explore the pomegranate’s various uses and now look forward to their appearance during these bleak winter days. And talk about a fruit knowing its timing! What could possibly be sexier than some bright, ruby pomegranate seeds for a belated Valentine’s Day brunch? Well, probably real rubies…
Apple-Pomegranate Breakfast Bread
- 3 cups all-purpose flour OR 2 2/3 cups whole-wheat flour (I went with wheat flour)
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1 pinch ground cloves
- 3/4 cup sugar
- 1/4 cup brown sugar
- 2 eggs
- 1/4 cup melted unsalted butter
- 1 1/4 cup milk
- 1/4 cup unsweetened applesauce
- 1 cup finely diced apples (peeled)
- 1 cup pomegranate arils (video below)
Combine flour, baking powder, sugars, cinnamon and cloves.
The pomegranate seeds add an unexpected crunch to these very moist loaves.
Mix the melted butter with the applesauce, eggs and milk. Add the wet mixture to the dry, along with the apples and pomegranate. Mix all ingredients until just combined.
Pour mixture into two greased 9-by-5-inch bread tins or four mini loaf tins (mine are minis).
Bake at 350 degrees for about 50 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
The loaves can be stored in an air-tight container in the refrigerator for 3-5 days, or in the freezer for about a month.
Makes two 9-by-5-inch loaves or four mini loaves.
Recipe adapted from: Kirbie’s Cravings
Next, Shanna and Tim of Food Loves Writing show us another fresh way to use pomegranate at brunch, especially when cooking for a crowd:
For many of us, there’s a temptation to equate winter brunch with all things hearty—soups and stews, cakes and quiches—pushing towards the warm and comforting, the creamy and thick. But we think February is the perfect time to take advantage of winter produce like citrus and pomegranates, both of which add bright and cheerful pops of color to a meal, as well as a get-together. Just looking at this salad reminds us of long sunshine and fields of green, and that’s the kind of pick-me-up mid-winter needs.
All photos courtesy of Food Loves Writing and So Hungry I Could Blog