Cooking and photographing the food can be a challenge sometimes because aspects of the process does not work out - such as . . .
- the food doesn't look right or I screw something up like forget a main ingredient (who does that!),
- dark gloomy clouds pop up out of nowhere in the middle of a photo shoot and change the lighting to dismal grey and dungeon dark, (note pic above)
- cats that are completely energized by the cooler weather are shooting and flying across the room playing under and over the props without a care for what I might be trying to achieve,
- or the pressure is on because there is a hungry mouth repeating "are you finished yet? can I have some? please I have to leave soon! I'm hungry."
The weather has turned and it has finally cooled down and the oppressive humidity has left. Instead we are enjoying the cool winds of change and pulling out those comforters for cozy nights and coccoon sleeping. Winter is inevitably on its way so I need to go buy some cozy socks. That always makes me happy. I won't turn on the heaters until frost bite starts to set in. Open windows and fresh air are hard to give up.
What better way to start the Fall season than with making pomegranate molasses. There are so many ways to use it and it is the perfect ingredient to have stashed in the frig. I use it for many recipes such as salad dressings and glazes for roasting meats, poultry and vegetables. This is an ingredient that I have a hard time finding in my area and when I do, it can be expensive. I could probably seek it out at Indian markets or mail order but it is sooo easy to make and I can use organic, 100% pomegranate juice and it keeps in the refrigerator for up to 6 months, however it never last 6 months at my house.
makes about 1 to 1 1/2 cups
1 bottle of 100% pomegranate juice (approx. 4 cups)
Juice of 1 lemon
1/2 cup sugar
Place pomegranate juice in a sauce pot (large surface area speeds up the reduction) and simmer at a good steady, gentle boil. It will take up to 40 minutes or so before it is reduced down to 1 1/2 to 1 cup or thick enough to coat the back of a spoon. It should be a syrup consistency. Remember when it cools it will become thicker. When it cools, if it is too thick, then rewarm it and add a tablespoon of water until you are happy with the consistency.
This is what he bubble look like when it is starting to become syrupy. There are
bubbles across the surface. It starts out boiling like water.
It is pouring pretty slow and thick. Mine is probably a little thicker than it should be.