W is for Watercress Winter Salad

W is for … Watercress Winter Salad – Candy Coated Culinista

I just love when I can get my hand on those winter fruits. It’s one of the few things I look forward to when it’s frigid and icy.

Yield/Serving: 2
Prep Time: 10 min.
Cook Time: 10 min.
Difficulty level is: Easy

Ingredients
Winter Salad

• Watercress, bunch, stems removed
• Spinach, medium sized bunch, stems removed
• Parsley, handful, stems removed
• Persimmon, ripe & sliced
• Physalis, handful halved
• Kumquats, sliced
• ¼ pomegranate arils
• Blackberries, handful
• Extra creamy Danish blue cheese, crumbled
• ¼ cup pecans tossed in vinaigrette
Persimmon Kumquat Maple Vinaigrette
• 1/3 persimmon, rough chop
• 2 kumquats, rough chop
• Splash of apple cider vinegar
• 2 tbsp Extra virgin olive oil
• 1 tbsp pure Canadian maple syrup

Assembly
Winter Salad

1. Place watercress, spinach and parsley on a large serving plate.
2. Add persimmons, physalis, kumquats, pomegranate arils, blackberries and set aside.
Persimmon Kumquat Maple Vinaigrette
1. In a food processor add persimmon, kumquats, apple cider vinegar, olive oil & maple syrup until smooth and combined.
2. In a small bowl place pecans along with a tablespoon on vinaigrette and toss.
3. Sprinkle blue cheese and pecans over the salad and drizzle vinaigrette.
4. Serve.

Please Enjoy

My thoughts
This is a wonderful winter salad with such a great combination of well everything it was a delight to eat. It doesn’t take a little longer than a regular salad; but it’ worth in.

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Buttermilk Chicken with Chelo & Persian-Inspired Cauliflower

Buttermilk Chicken with Chelo & Persian-Inspired Cauliflower – Candy Coated Culinista

The perfect weekend family dinner with and Southern and Persian twist.

Yield/Serving: 4
Prep Time: 24 hours prior
Cook Time: 60 min. plus
Difficulty level is: Medium

Buttermilk chicken from: Salt, Fat, Acid, Heat

Buttermilk Chicken

Ingredients
• 3 ½ – 4 pound chicken
• Salt
• 2 cups buttermilk

Assembly
1. The day before you want to cook the chicken remove the wingtips by cutting through the first wing joint with poultry shears or a sharp knife.
2. Reserve for stock.
3. Season chicken generously with salt and let sit for 30 minutes.
4. Stir 2 tablespoons of kosher salt or 4 teaspoons of fine sea salt into the buttermilk to dissolve.
5. Place the chicken in a re-sealable plastic bag and pour buttermilk in.
6. If the chicken won’t fit double up two plastic grocery bags to prevent leakage and tie the bag with a piece of butcher’s twine.
7. Seal it and squish the buttermilk all around the chicken, place on a rimmed plate and refrigerate.
8. If you’re so inclined, over the next 24 hours turn the bag so every part of the chicken gets marinated, but that’s not essential.
9. Pull the chicken from the fridge an hour before you plan to cook it.
10. Preheat the oven to 425°F with a rack set in the center position.
11. Remove the chicken from the plastic bag and scrape off as much buttermilk as you can without obsessing.
12. Tightly tie together the legs of the chicken with butcher’s twine.
13. Place chicken in a 10” cast iron skillet or shallow roasting pan.
14. Slide the pan to the back of the oven with the legs facing the back.
15. After 20 minutes reduce heat to 400°F and continue roasting for 10 minutes and move the pan allowing another side to brown.
16. Continue rotating so that all sides can brown and continue to roast for 30 minutes or so until juices run clear.
17. Let rest for 10 minutes before carving and serving.

Tips
• Know your salt and how much to add.
• Use yoghurt if you can’t find buttermilk

Chelo or Tadig (Persian Steamed Rice)

Yield/Serving: 4
Prep Time: 5 min.
Cook Time: 20 min.
Difficulty level is: Medium

Ingredients
• 1 cup basmati rice
• 1 1/4cup water
• ¼ cup canola oil
• 1 tbsp salt
• Turmeric, to taste
• Saffron, to taste
• 3 pats of butter

Assembly
1. Rinse rice a few times until water runs clear.
2. Add water to pot and over medium-high heat boil.
3. Once water has boiled bring temperature down and simmer for 20 minutes.
4. In a small bowl mix, turmeric, saffron, a little water and canola oil and set aside.
5. As rice is steaming bore holes into the rice with the end of a spatula.
6. Pour turmeric saffron mixture over rice.
7. Wipe pats of butter around the edges on the pot and continue to cook.
8. Continue to cook until the bottom on the pan forms a crust.
9. Flip unto a plate and serve.
10. Optional – just flavour the rice with the turmeric and saffron mixture and serve in a bowl.

Tips
• I have never been a fan of burnt rice and as a West-Indian child, I have come across this many a time, so I opted for jus t flavoured rice.

Persian inspired Cauliflower

Yield/Serving: 4
Prep Time: 10 min.
Cook Time: 6 min.
Difficulty level is: Easy

Ingredients
• Cauliflower, cut into florets
• 2 tbsp lemon oil
• Sumac, to taste
• Cumin, to taste
• Thyme, to taste
• ¼ pomegranate seeds
• Handful of cilantro, removed from stems
• Pistachios, shelled and chopped
• Pomegranate molasses

Assembly
1. Using a medium sized saucepan, steam cauliflower until just tender as set aside in a bowl.
2. Pour lemon oil, sumac, cumin, thyme into bowl and coat using hands.
3. Sprinkle pomegranate seeds, cilantro, pistachios and drizzle with pomegranate molasses.
4. Serve.

Please Enjoy

My thoughts
The chicken was salty and briny and the buttermilk marinated chicken made the chicken so succulent and simple. This was my first time using buttermilk in any of my cooking or baking as I have never understood the concept of sour milk. The Chelo almost Tadig rice was a bright and flavourful and complemented the chicken perfectly. The veggies was a nice addition; but I really hate cauliflower and am still trying to find a way to love it. I could tolerate it in this dish; but I will swap it out next time for broccoli or Romanesco. The pomegranates added a tartness, while the cilantro and pistachios added a lemony and crunchy texture. This is a wonderful complete meal that received comments like “wow look at this feast” and “look so yummy” with those compliments all that time in the kitchen and prepping was very much worth it.

Buttermilk Chicken – Candy Coated Culinista

Chelo – Candy Coated Culinista

Persian-Inspired Cauliflower – Candy Coated Culinista

Buttermilk Chicken with Chelo & Persian-Inspired Cauliflower – Candy Coated Culinista

Christmas Pavlova Wreath

Christmas Pavlova Wreath - Candy Coated Culinista

Christmas Pavlova Wreath – Candy Coated Culinista

A festive spin on my favourite dessert; with the flavours of Christmas in a perfectly light and airy dessert that will put anyone in the Christmas spirit.

Yield/Serving: 4 – 6
Prep Time: 20 min.
Bake Time: 1 hour 30 min
Cook Time: 20 min.
Difficulty level is: Medium, time consuming

Inspired by Epicurious

Ingredients
For Pavlova
• 3 egg whites
• 9 tsp granulated sugar
• 1 tsp raspberry balsamic vinegar
• 1 tsp lemon juice, freshly squeezed
Sugared Cranberries
• ½ cup cranberries
• ½ cup granulated sugar
• ½ cup water
Cranberry Pomegranate Maple Syrup
• ½ cup cranberries
• ½ cup pomegranate seeds
• 3 tbsp pure maple syrup
• 1 tsp vanilla extract
• Remaining sugar syrup
Whipped Cream
• 1 cup whipping cream
Garnish
• Sugared cranberries
• Pomegranate seeds
• Kiwi, cut into thin pieces

Assembly
For Pavlova
1. Preheat oven to 250°F.
2. Using a piece of parchment paper trace one large plate and one small plate inside the large plate into a ring shape and place on a baking sheet.
3. Using an electric mixer, whisk the egg whites until soft peaks form.
4. Gradually add sugar 1 tsp at a time until the meringue forms into stiff shiny peaks. (bowl can be held upside down and nothing falls out)
5. Add balsamic vinegar, vanilla extract and lemon juice until incorporated.
6. Spread meringue within the ring shape and then bake for one and a half hours. When it is ready it will be crisp around the sides and dry on top. Let cool with the oven door slightly open and let remain in the oven overnight.
Sugared Cranberries
7. While the meringue is cooking; using a small saucepan boil water and sugar together until sugar is dissolved.
8. Let the sugar mixture cool down until lukewarm.
9. Put cranberries in a jar and pour the sugar mixture over top and cover.
10. Let the cranberries soak for 2 hours and drain and reserve the syrup for later for the cranberry pomegranate syrup.
11. Using a small bowl pour the cranberries in and mix the sugar until covered and let dry for 30 minutes and set aside.
Cranberry Pomegranate Maple Syrup
12. Combine cranberries, pomegranate seeds, maple syrup, vanilla extract and the remaining sugar syrup in a small saucepan and bring to a boil, stirring occasionally. Reduce temperature down to low and continue to stir until mixture thickens up a bit and then turn off once most of the cranberries have burst.
13. Using a sieve pour the syrup into a bowl and press out any remaining juices from the cranberries and pomegranates through the sieve.
14. Let cool down completely.
Whipped Cream
15. Using an electric mixer, whisk the whipping cream until cream thickens.
Garnish
16. Place meringue on a cake pedestal.
17. Top with whipped cream and then start placing sugared cranberries, pomegranate seeds and kiwi.
18. Drizzle with syrup and serve.

Tips
• You can prepare the meringue the night before, like I did.
• If you need to get the syrup mixture to cool faster, place in the freezer for a few minutes.

Please Enjoy

My thoughts
Pavlova is probably my most favourite dessert to make, even though I don’t make it much because it is time-consuming. The meringue was light and crisp on the outside and chewy and soft on the inside. The sugared cranberries added a tartness and sweetness along with the pomegranate seeds and fresh kiwi all topped on the light and creamy whipped cream. This is a festive and beautiful dessert to look at. I was elated at how this turned out exactly how I envisioned it and once again my dessert was a pre-dessert as my taste testers couldn’t wait to try it including myself. I even had a piece for lunch yesterday.

Christmas Pavlova Wreath - Candy Coated Culinista

Christmas Pavlova Wreath – Candy Coated Culinista

Christmas Pavlova Wreath - Candy Coated Culinista

Christmas Pavlova Wreath – Candy Coated Culinista

Pomegranate Glazed Carrot Medley

Pomegranate Molasses Glazed Carrots - Candy Coated Culinista

Pomegranate Molasses Glazed Carrots – Candy Coated Culinista

If I can find a way to use pomegranate I will. I have always loved pomegranates and even though they are a mess to eat I enjoy cracking into it. I remember as a child when my mom gave me a pomegranate I would run upstairs to change into an old t-shirt and then have at it while sitting in front of the TV, enjoying my cartoons. This is still my routine to this day; but I also love finding different ways to incorporate pomegranate into dishes.

Yield/Serving: 4
Prep Time: 10 min.
Cook Time: 35 – 40 min
Difficulty level is: Easy

Ingredients
• 150 ml pomegranate juice
• 2 tbsp pure fancy molasses
• 4 medium sized carrots
• 1 tbsp extra virgin olive oil
• Pinch, sea salt
• Pinch black pepper
• ¼ cup cashews
• ¼ cup dried blueberries
• 2 tbsp fresh parsley, chopped

Assembly
1. Preheat oven to 400°F.
2. In a small saucepan over medium-high heat; let pomegranate juice reduce (10 – 15 minutes) and then stir in the molasses.
3. Peel carrots and cut on the bias and place to the roasting pan and coat the carrots.
4. Bake for 15 minutes stirring occasionally.
5. Drizzle glaze over and bake for another 10 minutes.
6. Add in the blueberries and cashews and bake for another 5 minutes.
7. Transfer to a serving dish and sprinkle with fresh parsley and serve.

Tips
• You can make the glaze in advance if necessary.

Please Enjoy

My thoughts
The taste of this dish was great. I loved the addition of it as a glaze and this is a great and healthy vegan dish. This would be a great side for Thanksgiving or Christmas and I will be adding this to my Holiday menu.

G is for … Grapefruit Pomegranate Cocktail

G is for … Grapefruit Pomegranate Cocktail  - Candy Coated Culinista

G is for … Grapefruit Pomegranate Cocktail – Candy Coated Culinista

Yield/Serving: 2
Prep Time: 5 min.
Cook Time: 5 min.
Difficulty level is: Easy

Ingredients
• 3 grapefruits, freshly squeezed
• 1 lime, freshly squeezed
• 2 oz. Vodka
• 1/3 cup pomegranate seeds
• Ice

Assembly
1. Squeeze grapefruits and lime into pitcher and ensure no seeds get through using a strainer.
2. In two glasses pour some pomegranate seeds and muddle.
3. Pour in 1 oz. Vodka into each glass.
4. Put ice into each cup and pour grapefruit juice overtop.

Tips
• Decorate with grapefruit wheel or rind swirls or lime wheel or rind swirls

Please Enjoy

My thoughts
Two of my favourite fruits combined into an adult beverage; how could it go wrong. It didn’t and I loved the refreshing taste this had.

Pomegranate Lacquered Roast Chicken

Pomegranate Lacquered Roast Chicken - Candy Coated Culinista

Pomegranate Lacquered Roast Chicken – Candy Coated Culinista

I love pomegranates and when they are in season I am enjoying them as much as possible. Yes it is a messy and hard to eat fruit and I’d advise not to eat it in your best clothes, but it is so worth it. There is tartness and sweetness that I love and I enjoy it whether I have the actual fruit or the juice. This recipe has been on my “to-do list” and now that the seasons are right I made a seasonally flavoured roast chicken.

From Heather Cristo

Yield/Serving: 6 per chicken
Prep Time: 10 min
Cook Time: 1 hour & 55 min
Difficulty level is: Medium

Ingredients
• 1- 3 or 4 pound whole chicken
• Kosher salt, to taste
• Season salt, to taste
• Ground black pepper, to taste
• Paprika, to taste
• Onion powder, to taste
• Garlic powder, to taste
• 4 tbsp butter
• 1 cup white wine
• 2 cups pomegranate juice
• ¼ cup sugar
• 1 whole Pomegranate for garnish

Assembly
1. Preheat oven to 350°F.
2. Rinse the chicken in cold water and dry with a paper towel, and set in a baking pan.
3. Sprinkle with spices and rub onto chicken.
4. In a small saucepan melt butter and then add wine, pomegranate juice, sugar and simmer on medium-low heat for 20 minutes or until the liquid has reduced to half.
5. Pour the liquid over the chicken and place on the middle rack in the oven.
6. Roast the chicken for 1 hour 35 minutes, basting every 20 minutes with the pans juices.
7. Let chicken rest for 10 minutes and serve.

Tips
• Sprinkle with some pomegranate seeds and serve.
• Invest in a turkey baster. I have made a few turkeys now and I still don’t own a baster. It’s time I get myself one I think.
• I basted more than the recipe suggested. (about every 20 minutes)
• The pomegranate sauce did reduce by half but I still found it to be very liquidy. The roast didn’t end up having a pomegranate stained lacquered look that the picture had at all. Next time I would make myself a pomegranate jam the day before and then brush on the jam, and use that along with the pomegranate reduction in the recipe above.
• I added more spices to the chicken (season salt, black pepper, paprika, and onion and garlic powder).
• Use the drippings for a gravy.
• This is a great recipe to make more than one roast of. 3 roast chickens fit into my baking pan perfectly and I used the same amounts in the recipes and it came out delicious. I made one for dinner, one to freeze and one for my dad.
• Serve with au gratin potatoes along with steamed green beans and carrots.

Please Enjoy

Reviews
“It was wonderfully moist and the skin had a sweet taste to it. I would’ve liked a bit more crisp on the skin but the meat was so perfectly roasted and was literally fall off the bone delicious.”

“This was amazing babe”, “That dinner last night was incredible”, “Luscious chicken”

My thoughts
I am gushing about this roast chicken. It was juicy, sweet and tart and it is basically fool proof besides the pomegranate lacquered part and the need for the skin to be more crispy. This would also be a good alternate to a thanksgiving turkey for those who don’t like turkey. The drippings and the pomegranate sauce made a tasty gravy.

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