Pomegranate Honey

The mushroom lady recharged my kitchen life. Neither of us had any idea at the time. I was eavesdropping, she was sharing a recipe, I asked a question, and, well, my kitchen life has been recharged.

The recipe is an old remedy for a sore throat or cough soother but I've used it for anything but. "Put pomegranate seeds and some skin into honey. Leave it on the counter for a few weeks and put it in the refrigerator," the mushroom lady said. "It will last a year."

We looked at her disbelieving. "Put a spoonful into hot water," she continued. "Drink it. You'll feel better." At this she held her throat. Smiled. "Feel better."

I left with a beet red pomegranate.

At home I separated seeds into a jar, hesitantly added bits of skin and poured honey over it. A few days later the honey was a thick liquid; not exactly honey like. The seeds were red as ever though. I tasted a few. And then a few more. And a few more after that. You get the idea.

My jar of pomegranate seeds and honey was gone in a week and a half.

Out of necessity I added the mixture, minus the skins, to kale salad as it was the only honey in the house. The kale and pomegranate seeds, earthy and sweet tastes, they were meant to be together. The red seeds were sparklers against the dark green kale.

Then I baked apples and needed a thimble of juice in the cored out center of them. Adding dried figs first I spooned the pomegranate and honey into the apples. I topped each with a teaspoon of plain honey. Another success.

I also pour the honey and seeds onto plain yogurt. I love the crunch of the seeds, the thread of juice from the fruit. I love the color, the simplicity. I love that the mushroom lady passed the recipe along.

I'm making more tomorrow. A lot more. My kitchen life would be so dull through the winter without it.