Tangelo-Tangerine Pudding

I know it is going to be very hard to believe, but we are on our 4th snow day here. My kids are getting so used to sleeping in and playing on the giant ice skating rink that is now our yard, that I don't think they will ever want to get up early and go back to school. The sun has come out though, so we might get some of this thick white stuff melted today.

I remember as a kid/teen, my Dad always buying a large box of grapefruit or other citrus sometime in December. He would put the huge box in the basement or garage and all the members of my family would go and get the delicious citrus whenever we wanted to. It seemed like the box lasted forever and the fruit from it was always so good. There is something about citrus fruits in the winter.

So, in honor of that memory and also because I was craving some delicious citrus, this December I bought a half-bushel of citrus from someone that I know, who was doing a school fundraiser. When the goods arrived, I couldn't believe how big a half-bushel is. I had more than my fair share of tangelos, tangerines, clementines, and a few grapefruit. The clementines and grapefruit were devoured first, while some of the tangerines and tangelos gave my kids a little trouble because of all those darn little seeds.

Anyway, some how I saw this picture and I knew that the remaining tangelo/tangerines must be juiced and turned into this beautiful pudding. I don't know why the color of my pudding isn't as orange and beautiful as that picture, but the taste I am sure was the same. Delightful.
There isn't much too this dessert, but it is so refreshing. My entire family loved it.



Of course, as soon as I made this pudding and put in in the fridge to chill, I went outside and checked the mail. The new Cooking Light had arrived and it contained a modified version of this pudding.

I used this recipe-
Recipe for Tangelo-Tangerine Pudding
* I added an extra Tablespoon of sugar at the beginning
* I used the optional butter
* I omitted the orange rose water

And a modified version from this month's Cooking Light- Citrus Pudding with Whipped Cream

Happy Anniversary to Me! Homemade Pomegranate Molasses and Pomegranate Cupcakes with Tangerine Cream Cheese Frosting

Don't you just want to try a spoonful of that Pomegranate Molasses? Trust me, you do. You really, really do.
Today is my 8th Anniversary. Every year my husband and I take a special anniversary trip. We take turns planning it and surprising the other person with the location. My husband started this on our 1st anniversary, even though we had a 1-week old baby and we have gone away, at least for 1 night (when we have had small babies at home) or for a few days, every anniversary since.
I was so excited because this year was my turn to plan and we didn't have a small infant. I found a great deal on airplane tickets and planned our trip months in advance.
Needless to say, it isn't going to happen. (I won't go into all the details, but the exact dates conflicted with a work thing, etc) and a couple of weeks ago my hubby got a call from a former employer. So, today my hubby is getting in his 2-door Honda Civic and driving to Georgia, because we are moving back. It will be sad to leave family and friends here, but luckily, we have family and friends anxiously awaiting our arrival.
He took a great job and has to be there Friday morning. He was going to leave tomorrow, but I wasn't sure about him trying to make a 30-hour drive in 2 days, alone. So, the only option was for him to drive away on the morning of our anniversary. Bittersweet? maybe. But, not to worry. We will be joining him in a couple of months, after school gets out, when summer is in full swing. I can't wait for the heat and humidity! Plus, he said I can take his turn to plan next year. Hawaii- here we come! (Maybe?)
Ok, enough about all that. On to the fabulous Homemade Pomegranate Molasses. This stuff is wonderful. I was looking for a great use for all the Pomegranate juice I had (Thank you Diana, the POM Blogger). And wanted to do something besides a great drink. I had read about Pomegranate Molasses and decided this would be a great time to give it a shot. You don't really have to do much, except for watch the molasses when it gets near the syrup stage. I didn't think much of it when I tasted it at first, but after it sat in the fridge overnight, I was pretty much ready to eat it straight from the jar. Tart and sweet at the same time. There is just something about it.
I found a cupcake recipe that called for pomegranate molasses in the batter and I gave them a try. Dense and delicious. If you have pomegranate juice and want to make something fabulous, try out this molasses. I will have more recipes coming soon, that use it as a garnish and flavor booster.
Do you love the photo I scanned from my wallet? a little wear and tear, but still looking pretty good after 8 years!

Pomegranate Cupcakes from Vanilla Garlic

Makes about 12 cupcakes /

Preheat oven to 350 F

What You'll Need...

1/2 cup unsalted butter at room temperature

1 cup sugar

1 large egg at room temperature

1 large egg yolk at room temperature

1 1/3 cups all-purpose flour

1 teaspoon baking powder

1/8 teaspoon salt

1/2 cup milk

1/3-1/2 cup pomegranate molasses (taste, then add more as you see fit, this stuff is potent!)pomegranate juice

What You'll Do...

1) Beat butter until soft for about 30 seconds. Add the sugar and beat until fluffy, about 2 minutes on medium-high.

2) Add the eggs until combined

3) Sift together the flour, salt, and baking powder together. Alternate mixing the dry ingredients and the milk into the butter mixture, ending with the dry ingredients. Stop when just combined.

4) Fold in the pomegranate molasses. Scoop into cupcake papers, about 3/4 full.

5) Bake undisturbed for 15 minutes, then rotate the pan and bake an additional 3-5 minutes or until a cake tester comes out clean. Move to a wire rack and let cool.

6) Brush lightly with pomegranate juice and let sit.

Tangerine Mascarpone Frosting

What You'll Need...

4 ounces mascarpone cheese (or cream cheese, whatever you fancy)

1/4 cup of butter

1 tablespoon of tangerine juice, fresh squeezed

2 cups of powdered sugar

What You'll Do...

1) Let the butter and cream cheese come to room temperature. Beat them together until well combined.

2) Add the poweder sugar and then the zest. Add more powdered sugar if you want for desired thickness.

Pipe or spread onto cupcakes; you may need to let this chill first before piping.

Note:

As with all cupcakes, I highly suggest you let these sit overnight to let the flavors meld. It makes for a much tastier cupcake.

Pomegranate Molasses from Simply Recipes

Ingredients

4 cups pomegranate juice

1/2 cup sugar

1/4 cup lemon juice

Method

In a large, uncovered saucepan, heat pomegranate juice, sugar, and lemon juice on medium high until the sugar has dissolved and the juice simmers. Reduce heat just enough to maintain a simmer.

Simmer for about an hour, or until the juice has a syrupy consistency, and has reduced to 1 to 1 1/4 cups. Pour out into a jar.

Let cool. Store chilled in the refrigerator. If you want your pomegranate molasses to be sweeter, add more sugar to taste, while you are cooking it.

Up Next- Martha Stewart's Lime Meltaways