Recipe, Citrus-Almond Sponge Cake with Margarita Semifreddo, chef, Johnny Iuzzini, executive pastry chef at Restaurant Jean Georges, New York, Dessert Fourplay, Cookbook, Roy Finamore, Margarita


Recipe from chef Ana Sortun



Pomegranate Spoon Salad

Recipe courtesy of chef Ana Sortun


- 1 small red onion, finely chopped (can substitute 2 shallots or 1/2 cup minced scallion)
- 1 medium European cucumber - peeled, halved, seeded and finely diced (can substitute 1 cup finely minced watermelon radish or Japanese turnip)
- 1 small green bell pepper minced
- 1 pound tomatoes seeded and cut into 1/2 inch dice
- 6 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon pomegranate molasses

- 1/2 cup pomegranate seeds (about 1/2 pomegranate)
- 8 romaine lettuce leaves, torn into large pieces


1. Combine the onion, cucumber, bell pepper, tomatoes, parsley and pomegranate seeds.

2. Season with salt and pepper.

3. In a bowl, combine the olive oil, lemon juice and pomegranate molasses and whisk to emulsify.

4. The salsa and the dressing may be stored in the refrigerator separately for up to 3 days.

5. Before serving, toss with the dressing.



Spice: Flavors of the Eastern Mediterranean

Purchase at: