GOLDEN VALLEY, Minn--Sauce Anna Lisa creator Lisa O'Connell is celebrating the season with delicious appetizers that are actually good for you! The innovative chef joined us on KARE News@4 to share some of her latest favorite recipes.
Pomegranate Holiday Appetizers
Pear, Pomegranate and Goat cheese
2-3 fresh pears
1 Pomegranate seeds removed
4 oz. goat cheese
Honey for drizzling
Wash and dry pear, slice and top with spread of goat cheese and drizzle of honey. Sprinkle with pomegranate arils and serve on cracker or toast point.
Alternatively, green apples, English cucumbers or endive make great swap outs for the pairing of arils, goat cheese and honey.
Dark Chocolate Pomegranate and Almond
1 Bag dark chocolate chips
1 Pomegranate
½ Cup Almonds, finely chopped
*Cayenne pepper optional
Melt chocolate in a double boiler until smooth. Pour chocolate on parchment paper and spread out with a spatula until about ½ inch thick. Sprinkle almond and then pomegranate arils all over the chocolate. Add very light sprinkles of cayenne pepper to give it a spicy layer of flavor. Refrigerate until solid and break apart or cut into desired size pieces. Alternatively, the melted chocolate can be spooned into individual circular shapes on the parchment paper, topped with arils and refrigerated for a more uniform look.
Pomegranate Jalapeno and Lime Cheese Roll
1 Pomegranate (1 cup arils approx.)
1-2 Jalapeno, finely chopped
4 Ounce goat cheese
4 Ounce cream cheese
½ Cup chopped cilantro
3-4 spring onions, finely chopped
Using a fork in a glass bowl, Combine cheese jalapeno, cilantro, onion an pepper.
Place mixture on parchment paper or plastic wrap and roll into log type shape.
Refrigerate for 10-20 minutes or until firm. Pour arils onto fresh sheet of foil or parchment and roll cheese log to press in arils. Continue to roll and press arils until desired coverage is reached. Serve on a platter with baguette and crackers.
Pomegranate Glaze
1 Quart Pomegranate juice
½ Cup Sugar
1 Tablespoon lime juice
Heat pom juice, sugar and lime in saucepan over medium heat and stir until sugar is dissolved. Reduce heat to low and allow to simmer for about 30 -45 minutes or until reduced by about half and pom juice is the consistency of a light syrup. Allow syrup to cool, and store in glass jars in refrigerator. Drizzle on top of salads, appetizers or meats for a pop of color and fresh, rich, fruit flavor.