Tag Archives: pomegranate

Panettone French Toast with Apples and Pomegranate

Let me start by staying, this is not a typical breakfast in my house.  This is a rich and decadent holiday breakfast, suitable for Christmas morning, or a pre-soccer game brunch for 11 year olds.  🙂

Panettone is a traditional Milanese sweet bread that is enjoyed around Christmas and New Years throughout Europe.  It is an egg bread with a light and fluffy texture, and usually contains raisins, currents, candied orange, or other dried fruits.   It is widely available in the US around the holidays.  I have seen it at Whole Foods and Trader Joes.

I had some panettone left over from a holiday snack mix that I was making, so I decided to use the remaining pannetone to make a holiday french toast.  The results were delicious.  Enjoy!

pannetone french toast

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Red Cabbage and Apple Slaw with Pomegranate Vinaigrette

I ordered a red cabbage from Amazon fresh and I received two.  That’s a lot of cabbage.  After unsuccessfully trying to give one away, I decided to try to come up with some salads to make use of my abundance of cabbage.  

Last weekend, because I was making falafel, I decided to check out a nearby mediterranean market, Goodies.  Though I had sent my husband there in the past to get bulgarian feta (which, after trying once I decided was the only feta that I would ever eat again) I had never been inside myself.  The market was great, with all kind of interesting ingredients that aren’t readily available at my usual grocery destinations.  I got some sumac, which I have used on hummus, as well as some pomegranate molasses.  The pomegranate molasses are basically a reduction of pomegranate juice, kind of like a balsamic reduction, but fruitier.

The molasses are key to this recipe, which is now going into my regular salad rotation. 

red cabbage salad

Red Cabbage and Apple Slaw with Pomegranate Vinaigrette

A delicious and unusual winter salad.
Servings: 4


  • 2 TBSP pomegranate molasses
  • 2 TBSP lemon juice
  • 2 TBSP olive oil
  • 1 medium apple julianned*
  • 1/4 small red cabbage finely shredded
  • 1/2 cup of pecan pieces toasted
  • 1/2 cup pomegranate seeds optional
  • 6-8 mint leaves coarsely chopped
  • salt and pepper


  • Combine first three ingredients in a small jar and shake to combine.
  • Toss dressing with remaining salad ingredients, season with salt and pepper and serve.


I use the julianne attachment on my mandoline to do this.