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Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Concentrated pomegranate syrup — muhammara, dressings, glazes
Walnut halves — baking, Georgian satsivi, muhammara, salads
Orange bitters — dry martini, gin and tonic, whiskey cocktails
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Concentrated pomegranate syrup — muhammara, dressings, glazes
Walnut halves — baking, Georgian satsivi, muhammara, salads
Orange bitters — dry martini, gin and tonic, whiskey cocktails
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Trim ends from oranges, and discard. Thinly slice the oranges crosswise. Discard seeds. Lay 5 slices of orange on each of 4 plates, and set aside. Place walnuts in 10-inch nonstick pan over medium-high heat. After about 2 1/2 minutes, they will begin to make popping sounds. Continue to cook, stirring and turning the nuts, until they are crisp and the edges are brown, about 2 1/2 more minutes. Sprinkle sugar evenly over nuts. Let sugar sit until it begins to melt, and then start to stir. Continue to cook, stirring, until sugar completely melts, turns a dark golden caramel color and coats the nuts, about 3 1/2 minutes. Stir in the pomegranate juice. Cook, stirring vigorously, for 30 seconds. Remove nuts from heat, and continue to stir for 1 or 2 minutes to cool. Divide the warm gooey nuts evenly over the oranges. Sprinkle with pomegranate seeds, and serve.