Pomegranate Petit Fours

I am not new to pomegranates. Every year my Father would buy one or two of these fruits around this time of year. As a kid I was not big on them because of their seed like innard. As an adult I can tell you I am not big on them because they are a pain in the butt to clean. But you know what, as a foodie, I endure the painstaking cleaning process because they are so beautiful and neat looking. As a person who tries to eat healthy, I am super excited about them. I am sure you have all heard that they are exalted as a super food. I say eat 'em! If you haven't got the patience to clean them, buy POM juice and you can use it to make a million things. Well maybe not a million but you can use it silly.

Here are a few links to some cool recipes that I found:
This cake recipe sounds interesting. And this muffin recipe sounds good too. This appetizer one sounds pretty. And of course a drink is always a welcome treat. Cheers. Whoever makes one of these, if any of you do, write and let me know how they were.

I thought about this one the other night as I was trying to get to sleep. I know I am not the only person that does that kind of thing.

I am submitting these cuties to Sugar High Friday. Believe me these will definitely give you a sugar high. This month's SHF is being hosted by The Well Seasoned Cook. SHF was started by Jennifer of The Domestic Goddess. This months theme is "All that Glitters". You can so see the sparkles and fondant shining!

POMEGRANATE PETIT FOURS
Lori's Lipsmacking Goodness Original

Chiffon Cake

3 cups cake flour
2 1/4 cups confectioners sugar
3/4 cup milk
3/4 cup canola oil
2 eggs
3 teaspoons baking powder
6 large egg whites
1 3/4 cup sugar
1 teaspoon vanilla extract
juice of one lemon

Preheat oven to 350 F. Line 2 - 11x 17 pans with parchment and butter it.

Combine egg whites and sugar in mixer and begin to beat. Combine dry ingredients: flour and baking powder. Combine wet ingredients: milk, oil, vanilla, two whole eggs, and lemon juice. Combine the dry and the wet. Once the egg whites form peaks, fold in the batter. Pour into cake pans and bake. Midway through baking time switch pans on racks.

*Only 1/2 of one sheet is needed for this recipe.

Vanilla Bean Butter Cream (that rolls of the tongue, now doesnt it?)
based on Dorie Greenspan's Awesome Recipe

4 oz egg whites
1 cup sugar
seed of one vanilla pod
2 teaspoons vanilla extract

Whisk egg whites and sugar in a double boiler or the bowl of a Kitchen Aid Mixer. Place bowl over a pot of boiling water. Continue to whisk until mixture is hot to the touch. Remove from stove and begin to whip the mixture at medium speed for about five minutes. When mixture is cooled, turn up the speed on the mixer and whip for a couple of minutes until it begins to thicken. Add vanilla extract and seeds.

Pomegranate Pourable Fondant

4 cups confectioners sugar (about a pound)
1/3 cup pomegranate juice
1 1/2 tablespoons light corn syrup

Combine all ingredients in a double boiler. Stir over boiling water until the mixture becomes slightly warm, enough so that it is pourable. You know it is the right consistency when it forms ribbons on the fondant as you lift the spoon.

Pour over cake pieces. Let dry and put on another coat if necessary.

Assembly

Components:

raspberry jam
chiffon cake
simple syrup
vanilla buttercream
pourable pomegranate fondant

Use 7 inches of one of the 11 x 17's. Slice it horizontally with a serrated knife. Spoon or brush on some simple syrup (half water and half sugar that is brought to a boil and then cooled). Spread raspberry jam or a jam of your choice onto the cake. Then gently spread buttercream over that. Lay the layer back on top. Brush some more simple syrup on top. Cut the cake in pieces, about one inch square. Place them on rack that is placed on a cookie sheet. Pour the fondant onto the squares. Once you are done you can scoop off the fondant from the baking sheet and heat it up to reuse again.