#weekend eats

Last weekend. Second choice. Yung Yee Kee. Condiments, Steamed Look Funn with Shrimp Stuffed Tofu Skin, Chicken Feet Beef Tendon, Curry Flavor, Steamed Char Siu Bao Mmm. Be safe, eat good. The Mouse Lahaina/Maui Strong

Weekend Project: Pomegranate Fennel Glazed Rack of Lamb

The weekend is the time for getting down and dirty in the kitchen, and really tucking into an in-depth recipe that you’ve been meaning to tackle.

This glazed rack of lamb is the perfect supper to try out if you’re looking to test your chops.

Enjoy A Peaceful Weekend

Pomegranate-Citrus Pound Cake

By Molly McCook, Ellerbe Foods 

The weekend is the perfect time to get into the kitchen and bake a bit, even if it's just for a few close friends. Here's a great recipe that you can bake to showcase some of our favorite fall fruit, pomegranates.

Ingredients

1 3⁄ 4 cups arils from POM Wonderful Pomegranates (or 1 3⁄4 cups POM POMS Fresh Arils)

3/4 lb. unsalted butter, softened

2 1⁄2 cups granulated sugar

1 tablespoon pure vanilla extract

8 whole eggs

3 cups all-purpose flour

1/2  teaspoon salt 

1/2 teaspoon baking powder 

1 tablespoon orange zest

3 tablespoons orange juice

Preparation

Preheat the oven to 350°F. 

Prepare fresh pomegranate arils, if necessary.* 

Combine all of the dry ingredients except sugar in a bowl and set aside. 

Cream the softened butter and sugar together, then incorporate the vanilla extract. 

Add the eggs, one at a time, to the butter mixture and completely incorporate.

Slowly add the flour mixture 1⁄2 cup at a time, making sure to scrape down the sides of the mixing bowl often.

Once all of the flour is added, add the orange zest and juice, and continue to beat on medium speed for 5 minutes.

While the batter is mixing, grease and flour a standard bundt or tube pan. 

After 5 minutes, gently fold the pomegranate arils into the batter using a rubber spatula. 

Transfer the batter to the prepared pan and bake in the preheated oven for 1 to 11⁄2 hours or until a toothpick inserted comes out clean.

Let the cake cool for 5 minutes before unmolding. 

Serve with whipped cream and additional pomegranate arils. 

Weekend Eats: Hearts of Romaine Salad with Fennel, Citrus, Olives, Avo, and POM

Each week we pour through our recipes to bring back something we love. This week, we’re reminded of this fresh spring salad that's perfect for eating light this weekend.