The following are recipes for a meal to honor Persephone. They are perfect for this time of year.
Pork Tenderloin with Pomegranate Glaze from MyRecipes.com
For safety reasons, a portion of the glaze is kept separate to baste the pork while raw and during cooking; the remainder is served with the cooked roast. The glaze will thicken significantly if made ahead; microwave at HIGH for a few seconds at a time, stirring after each heating, until glaze is thinned.
Yield: 6 servings (serving size: 3 ounces pork and 2 teaspoons glaze mixture)
2 cups pomegranate juice
1/4 cup sugar
2 (3/4-pound) pork tenderloins, trimmed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preheat oven to 450°.
Combine juice and sugar in a medium saucepan over medium heat, and bring to a boil. Cook until reduced to 1/2 cup (about 8 minutes). Pour half of glaze into a small bowl; set aside.
Sprinkle pork evenly with salt and pepper. Place pork on the rack of a broiler pan coated with cooking spray; place rack in pan. Brush pork with half of glaze in saucepan. Bake at 450° for 15 minutes or until a thermometer registers 145°. Baste pork with remaining glaze in saucepan; cook an additional 5 minutes or until thermometer registers 155°.
Remove pork from oven; baste with half of glaze in bowl. Let pork stand 10 minutes. Cut pork across grain into thin slices. Serve pork with glaze mixture.
Pigs are sacred to Persephone, so Pork is a fitting tribute to her. There is a version of her myth where Pigs fall into the underworld with her when Hades opened the earth to abduct her. The Pomegranate glaze is representative of the wedding fruit given to her by her husband. Garnish with some parsley as the herb is also sacred to this Goddess.
Ginger Pomegranate Champagne Cocktail from PomegranateWorld.com
• 1 cup Pomegranate juice
• 1 tablespoon sugar
• 1 1/2 inch-thick slice fresh ginger
• 4 tablespoons fresh orange juice
• 1 teaspoon of orange liqueur like Contreau or Grand Marnier
• 1 750-ml bottle brut Champagne or sparkling wine, chilled
Combine pomegranate juice, sugar and ginger in a pan over high heat until mixture is reduced to 1/3 of a cup. Stir constantly. Set aside until cool. In each glass pour 4 tsp of pomegranate syrup, 1 tbsp orange juice, and 1/4 tsp orange liqueur into each of four Champagne flutes. Top off with champagne or sparkling wine
Pomegranate is, clearly, the most common association with Persephone. The ginger in this recipe gives it a bit of an autumn-like spiciness