Pomegranate Guacamole

It’s been a slow and quiet kind of holiday around here.  The kind in which I’ve yet to shower or properly dress, and it’s already 1:56 pm.  I’ve been reading and watching and pinning.  Literally not much of any import or excitement has been going on in these parts.  Except for, maybe, this festive Guacamole.  I needed a quick appetizer to accompany Aunt Carol’s sweet and delicious chili the day after Christmas, which is our traditional gift exchange and “game night” (not always with games, we’re getting older and lazier, since lately it’s been enough to watch not-quite-3-years-old Max tumble about the living room with boundless energy).

Since I had a couple of forlorn Christmas avocados staring at me from the counter, and there was leftover pomegranate reduction from the Christmas Arugula Salad with Manchego, not to mention a bowl of leftover “arils”, if you will, I decided to whip it all up into a festive bowl of green and red (wonder why?).  The results were unexpectedly delicious and, being a quite easy to prepare Christmas snack, this concoction will most likely become part of the regular holiday repertoire.  So without further ado, Pomegranate Guacamole…

2 avocados, diced

1/4 cup red onion, minced

1 garlic clove, minced

1 lime

kosher salt and crushed pepper

1/4 cup sour cream (optional–I added it to bulk it up a bit)

drizzle pomegranate reduction

1/4 cup pomegranate arils

Method

For the reduction

Reduce 1/4 cup pomegranate juice by simmering over a medium flame for at least 10 minutes or until syrupy. If you have any leftover, I suggest a quick pomegranate salad dressing (to follow) or mixing with champagne for a pomegranate kir royal.

For the Guacamole

First, soak the red onion in water for at least 20 minutes, then drain (this takes away the sharpness but leaves the onion flavor, my favorite guacamole trick).  While the red onion soaks, prepare the avocado, mince the garlic or grate it with a rasp, and add the juice of 1 lime.  Add the sour cream if using.  Mix and season with coarse salt and freshly ground pepper.  Add the drained red onion and pomegranate arils, mix again and taste.  Add more arils if they’re to your liking.  Before serving, drizzle a bit of the pomegranate reduction over and serve with a festive mix of tortilla chips.  The veggie chips from World Market are healthily and tastefully flavored with ingredients such as beet powder and carrot powder, but of course any chip will do.

For the salad dressing

adapted from Katie Brown Celebrates, 2008

2 Tablespoons pomegranate reduction

3 Tablespoons extra virgin olive oil

1/4 teaspoon Dijon mustard

1/2 teaspoon kosher salt

Mix all ingredients in a jar and shake.  Serve over a mix of winter greens.  I used my dad’s garden arugula and added shaved Manchego cheese.  The bitter bite of the arugula contrasts nicely with the sweetness of the pomegranate dressing.

Then there’s always the Pomegranate Kir Royal (thank God!)

Now, for some more of that reading, watching and pinning.  Happy New Year!

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About Liza M.

foodie, francophile, Ann Arborite, teacher, bookworm and self-professed latte-lover--come cook with me!
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