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| SEPTEMBER
6 , 2006 |
PAMA
Pomegranate Liqueur, the latest innovation
to hit the pomegranate scene, is ripe for the picking
this fall and well beyond the holiday season. The
popularity of the pomegranate is no longer just
a passing trend - it's fast becoming a staple of
everyday life. This "forbidden fruit"
has broken free from its health drink status and
can now be found as an essential ingredient in festive
fall dishes at top restaurants, as a cocktail favorite
in upscale bars, and in many homes across the country.
Light and refreshing pomegranate drinks, such
as the PAMA Pomegranate Poinsettia or the PAMA Kiss,
are beginning to replace heavier, more traditional
beverages like sparkling wine and eggnog. These
popular pomegranate cocktails have already made
a splash with stylish, A-list celebrities like Kate
Hudson, Nicky Hilton and Lenny Kravitz, not only
during pomegranate season, but all year round.
With National Pomegranate Month kicking off celebrations
at the start of November and the holidays right
around the corner, we would love to work with you
on covering PAMA Pomegranate Liqueur, the world's
first true pomegranate liqueur, in upcoming food,
beverage and entertaining stories as well as seasonal
gift guides. We have attached fantastic fall and
holiday cocktail recipes, as well as festive PAMA
dishes.
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| PAMA
Pomegranate Liqueur Food Recipes |
PAMA
Pomegranate Salsa
Award winning salsa from Café on the Bay,
Florida
Serves 6
Ingredients:
1/4 cup of pomegranate seeds
1/4 cup blueberries
1/4 cup of pineapple, diced finely
1/3 cup of strawberries cut into matchsticks
1 1/4 tablespoon jalapeno pepper finely diced
1 tablespoon of mint, chiffonade
2 squeezes of fresh lime juice
1 1/2 teaspoons of PAMA Pomegranate Liqueur
Procedure:
Combine all ingredients in a bowl and set aside
until ready to serve. To use as a dessert salsa
on ice cream or waffles, add more PAMA Pomegranate
Liqueur and less jalapenos. Also great on chicken,
fish and steak.
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PAMA
Sunrise:
Buttermilk-Banana Pancakes with PAMA Syrup Pancakes
Ingredients:
1 cup all-purpose flour (about 4 1/2 ounces)
1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon baking power
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 (1-ounce) package uncooked instant farina
1 1/4 cups low-fat butter
1 tablespoon canola oil
1/2 teaspoon vanilla extract
1 large egg
1 cup mashed banana
Syrup Ingredient:
1/2 cup pomegranate juice
1/2 cup maple syrup
2 tablespoons PAMA Pomegranate Liqueur
2 teaspoons cornstarch
Procedure:
1. To prepare pancakes, lightly
spoon flour into a dry measuring cup; level with
a knife. Combine flour and the next 6 ingredients
(through farina) in a large bowl; stir with a whisk.
Combine butter-milk, oil, vanilla, and egg; add
to flour mixture, stirring until smooth. Fold in
banana.
2. Spoon 1/4 cup batter per pancake
onto a hot nonstick griddle. Turn when edges look
cooked.
3. To prepare syrup, combine 1/2
cup pomegranate juice and syrup in medium saucepan.
Bring to a boil over medium-high heat. Combine 2
tablespoons PAMA and cornstarch in a bowl; add to
pan. Cook 1 minute or until thickened; remove from
heat. Serve with pancakes.
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PAMA
Pomegranate-Spiced Chicken and Greens Chicken
Yield:
4 servings
Ingredients:
Cooking Spray
1 teaspoon chili powder
1/4 teaspoon salt
4 (6 ounce) skinless, boneless chicken breast halves
Dressing:
1/3 cup PAMA Pomegranate Liqueur
3 tablespoons red wine vinegar
2 teaspoons sugar
2 teaspoons canola oil
1/4 teaspoon salt
Salad Ingredients:
1 (5 ounce) package gourmet salad greens
1/2 cup thinly sliced red onion
3/4 cup orange sections (about 2 medium oranges)
1/3 cup dried cranberries
1/4 cup (1 ounce) crumbled Gorgonzola cheese
Procedure:
1. To prepare chicken, heat a large
non-stick skillet over medium heat. Coat pan with
cooking spray. Sprinkle chili power and salt over
chicken. Add chicken to pan; cook 5 minutes on each
side or until done. Remove chicken from skillet;
let stand 3 minutes. Cut chicken across grain into
thin slices; set aside.
2. To prepare dressing, combine
PAMA and other ingredients in a small bowl; stir
well.
3. Garnish salad with onion, orange,
cranberries, and chicken slices. Sprinkle evenly
with cheese; pour dressing over salad.
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Mexican
Salad with Pomegranate-Lime Dressing
Yield:
4 servings
Ingredients:
2 tablespoons fresh lime juice
2 tablespoons PAMA Pomegranate Liqueur
1 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon ground cumin
1 small garlic clove, minced
1 teaspoon olive oil
2 cups arugula leaves
1 1/2 cups (3 inch) julienne-cut peeled jicama
1/2 cup vertically sliced red onion
1/2 cup diced peeled avocado
2 tablespoons chopped fresh cilantro
1/4 cup fresh pomegranate seeds
4 teaspoons pine nuts, toasted
Procedure:
1. Combine first 6 ingredients
in a large bowl. Add olive oil, and stir with a
whisk. Add arugula and the next four ingredients
(through cilantro), and toss gently.
2.
Place 1 cup salad on each of 4 salad plates. Top
each with 1 tablespoon seeds and 1 teaspoon pine
nuts. Serve immediately.
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PAMA
Paradise Gelato
Ingredients:
1 1/2 cups heavy cream
1/2 cup milk
3/4 cup sugar
1 1/2 tablespoons cornstarch
1/8 teaspoon salt
1 1/4 cups pomegranate juice
1/3 cup PAMA Pomegranate Liqueur
1 teaspoon fresh lemon juice
Garnish: pomegranate
seeds
Procedure:
1. Whisk together cream, milk,
sugar, cornstarch, and salt in a 2 1/2 to 3 quart
heavy saucepan. Bring to a boil over moderate heat,
whisking occasionally, then boil, whisking, 2 minutes.
Remove from heat and whisk in remaining ingredients.
2. Transfer to a bowl and chill,
uncovered, until cold, at least one hour.
3. Freeze in ice cream maker, then
transfer to an airtight container & put in freezer
to harden, at least 2 hrs.
4. Soften gelato slightly in refrigerator
about 20 minutes, before serving.
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Fall
for the "PAMA"Granate
To
assist you in keeping up to date on consumer preference,
food safety and environmental issues as they relate
to packaging, O-I is pleased to offer the following
information. Look for similar e-mail updates on
a regular basis.
In this edition:
· Wine boxes bad
for planet.
· Consumers prefer products packaged in
glass.
· 46,000 pieces of plastic for every mile
of ocean.
Wine boxes bad for planet. The
Liquor Control Board of Ontario (LCBO) has introduced
35 wines packaged in Tetra Pak into 600 Ontario
stores, citing the packaging's environmental friendliness
as its rationale. However, environmentalists take
issue with the aseptic packaging, which is difficult
to recycle because of its many components and
multiple layers of laminated materials.
"Tetra Pak is the Hummer and glass is the
bicycle," said Gord Perks, activist with
the Toronto Environmental Alliance. "I don't
think we should even be allowing Tetra Pak to
be used as a beverage container; the majority
of the material does not get recycled." LCBO
project leader for Environment Strategy Lyle Clarke
and Perks confirm about 15 percent of Tetra Paks
sold in Ontario make it into recycling programs.
Glass bottles in the area are currently recovered
at a rate of 60 percent.
(Source: The Hamilton Spectator. July 26, 2006.)
Note: A glass container can be
recycled, made into a new container and be back
on a store shelf in as little as 30 days.
Consumers prefer products packaged in
glass. A May 2006 national survey produced
for the Glass Packaging Institute found glass
packaging is consumers' first choice for quality,
purity, and preserving the taste and quality of
food. At 82 percent, glass is seen overwhelmingly
as the all around healthiest form of packaging.
The survey found respondents' preference for glass
does not alter by age, sex or income. In addition,
the preference for glass packaging increases significantly
with organic consumers.
(Source: Glass Packaging Institute. Produced by:
Lindberg Group, LLC.)
Note: Glass is inert and it does
not leach, keeping its contents pure and fresh.
46,000 pieces of plastic for every mile
of ocean. A June United Nations Environmental
Program report made this estimate and added that
70 percent of the litter will sink to the bottom
of the ocean, while the rest will float indefinitely.
The findings are no surprise in California. According
to Jennifer Stock of the Cordell Bank National
Marine Sanctuary, rounded plastic pellets, a by-product
of the recycling industry, are the No. 1 item
washing up on southern California beaches. Mistaken
for food, the plastic is eaten by wildlife. This
was confirmed in a study by Moss Landing Marine
Lab Researcher Elizabeth Phillips which found
that 71 percent of 190 dead northern fulmars (seabirds)
examined had plastic in their stomachs.
(Source: Point Reyes Light. June 13, 2006.)
Note: An estimated 300,000 sea
mammals are killed annually by floating debris,
mainly attributed to plastic, along the Pacific
Northwest coast.
Interview Opportunity
An O-I expert can address these topics or any
questions about packaging.
Please call Kelley Yoder at 419-247-1388 to schedule
an interview.
Millions of times a day, O-I glass containers,
healthcare packaging and specialty closure systems
deliver many of the world's best-known consumer
products to people all around the world. With
leading positions in Europe, North America, Asia
Pacific and Latin America, O-I provides consumer-preferred
products that enable superior taste, purity, visual
appeal and value benefits for their customers'
products. Established in 1903, the company employs
nearly 30,000 people and has more than 100 manufacturing
facilities in 23 countries. In 2005, annual revenues
were $7.2 billion.
For more information, visit www.O-I.com.
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