The Dish



Easy jammin'

Pomegranates have inspired poets, painters and sculptors with their rustic beauty, but it is their sweet taste with a hint of tartness that inspires chefs at this time of year.

Here's an easy pomegranate-jelly recipe, courtesy of the Pomegranate Council:

Pour 2 cups of fresh pomegranate juice (from about 4 large pomegranates) into a 5-quart, nonreactive saucepan.. Stir in 4 cups of sugar. Add 1/4 teaspoon of butter and stir constantly, bringing to a full boil over high heat.

Quickly stir in one or two 3-ounce pouches of liquid pectin (depending on the desired firmness), return to a full boil and boil exactly 1 minute. Remove from heat; skim off any foam.

Immediately pour into hot, sterilized canning jars within 1/8 inch of the top. Cover with hot, sterilized lids. Cool, then refrigerate. To make jelly shelf-stable, process filled jars according to the instructions from the jar manufacturer. Makes about 5 cups.

Per 1 tablespoon serving: 55 calories; 0 grams protein; 0 grams fat; 0 grams saturated fat; 14 grams carbohydrate; 0 grams fiber; 0 milligrams cholesterol; 0 milligrams sodium

The ways of wine

Who better to debunk the snootiness of the wine industry than the man who brought us the antics of Monty Python?

John Cleese is the host of a Food Network special 10 p.m. Sunday, John Cleese's Wine for the Confused. He shares secrets such as how to find wines that taste good to you, how to get the best value and how to keep and serve wine at home. Check your local cable listings for the channel.

Tastes from the past

If the lineage of your lamb, pork or poultry makes a difference, then check out Heritage Foods.

The company specializes in selling meat from breeds that once were common in America, but now are nearly extinct, such as the bronze turkey and the buff goose. The company also offers heirloom varieties of rice and flour.

It's not cheap to eat like the Founding Fathers (a 15-pound turkey costs $89, plus $30 shipping) but the money helps keep small farmers in business. To order, call 212-980-6603 or visit www.heritagefoods

A draw at parties

Get the conversations started at your next party with the Table Tapper beer dispenser. The clear, plastic canister holds roughly six pint-size servings and lets beer lovers fill up their glasses with the twist of a faucet.

The Table Tapper is available for $99, plus shipping, at www.table


Learn to make crepes 7 p.m. to 9 p.m. Sunday at Williams-Sonoma, 1725 Annapolis Mall, Annapolis. $40. Call 410-266-3221.

Find out about soups with Southwestern and Asian flavors 7 p.m. Monday at For the Love of Food in Reisterstown. $50. Call 443-865-0630 or 410-833-5579.

Get help with basic cooking skills in a three-part series of classes starting 7 p.m. Oct. 21 at A Cook's Table, 717 Light St. $145. Call 410-539-8600.

Holy Trinity Russian Orthodox Church, 1723 E. Fairmount Ave., will hold a Russian Festival noon to 9 p.m. Friday, Saturday and Sunday. Free on Friday, $2 on Saturday and Sunday.

Celebrity chef Emeril Lagasse will sign copies of his new cookbook, Emeril's Potluck: Comfort Food With a Kicked-up Attitude, 4 p.m. Friday at BJ's Wholesale Club, 4201 Wholesale Club Drive, in White Marsh. Call 410-882-1100 for more information.

The American Institute of Wine and Food / Baltimore Chapter will hold a culinary-lifestyle auction and buffet dinner 6 p.m. Friday, Oct. 22, at Richard Opfer Auctioneering, 1919 Greenspring Drive, Timonium. $39 includes dinner, wine, taxes and gratuity. Call 410-244-0044 or e-mail or visit the group at

The Dish welcomes food news and notes. Send to The Dish, Attn.: Liz Atwood, The Sun, 501 N. Calvert St., Baltimore, MD 21278; fax to 410-783-2519; e-mail

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