Pomegranate-Parsley Ricotta Cream
Crushed pomegranate seeds and lemon juice combine with parsley and cinnamon to create an herby-sweet, chunky pink topping for latkes at your next Hanukkah gathering.
Seeds of 1 large pomegranate
1/2 cup sour cream
1/4 cup fresh ricotta (freshly made is preferable to commercially produced)
2 Tablespoons lemon juice
1/4 teaspoon ground cinnamon
1 Tablespoon minced parsley
1. Put 3/4 of the pomegranate seeds in a large bowl (reserve the rest for garnish). Cover the seeds with the sour cream and ricotta and use a potato masher to crush about half the seeds (the cream will keep the juices fairly well contained.). It's hard to judge "half the seeds," so just estimate by feel and aim for an even pink color.
2. Add the lemon juice, cinnamon and 3/4 of the parsley, and stir to combine everything. Taste. If it seems to need more sweetness, use your potato masher to crush more pomegranate seeds, then stir and try again. When you have the right balance of flavors, you can serve right away or refrigerate for up to 48 hours (it actually seems to improve with time).
3. When ready to serve, garnish with the remaining pomegranate seeds and minced parsley.