Did you know that November is National Pomegranate Month?
Last night I hosted my POM Wonderful dinner party, and I am happy to report it was a big success. I and ten of my friends enjoyed pomegranate-infused food, delicious POM mojitos, and great conversation. I even met one of my favorite food bloggers, Brittany from Eating Bird Food. She posted a great recap of the event over on EBF.
The celebration will continue throughout this week as I post daily recipes of all the food featured in my four course menu, along with event photos and fun facts about POM. I, for one, am very excited to share all that I have learned this week!
Before I sort through the photos and the juice-splattered recipes, I still have to deal with the party aftermath.
A few pounds of arils…
A neat row of clean dishes. . .
A giant stack of dirty dishes. . .
And a beautiful fall day to distract me!
Stay tuned for a whole week of pomegranate fun!
To kick things off, a simple recipe. Sometimes it’s fun to have dessert first.
Pomegranate Whipped Cream
For a crowd. . . serves 16!
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 tablespoon confectioners sugar
- 1-2 tablespoons POM 100% pomegranate juice
In a large bowl, whip the cream and sugar with an electric hand mixer until stiff peaks form. Mix in vanilla extract. While mixing, add pomegranate juice slowly. Be sure not to add too much juice or the cream will become too thin. I have found that 2 tablespoons works well with this amount of cream.
Enjoy on top of cake, pie, and hot chocolate!