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Food Recipes: Apricot-Apple Cider Sipper/Chicken with Pistachio-Parsley Pesto/Orange Cardamom Cake/Saffron and Cardamom Panna Cotta/Vanilla Bean Cardamom Pudding/Cardamom Honey Baklava Ice Cream in Phyllo Cups/Cardamom Rolls/Cardamom Cookies/Broccoli Slaw/Cardamom Sour-Cream Waffles
Apricot-Apple Cider Sipper
Makes 21 cups
Ingredients
1 gallon apple cider
1 (11.5-ounce) can apricot nectar
2 cups sugar
2 cups orange juice
3/4 cup lemon juice
4 (3-inch) cinnamon sticks
2 teaspoons ground allspice
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Preparation
Bring all ingredients to a boil in a Dutch oven; reduce heat, and simmer 10 minutes. Remove cinnamon sticks. Serve hot.
Apple Cider Sipper: Omit nectar. Makes 19 cups.
Chicken with Pistachio-Parsley Pesto
Ingredients
1/3 cup plus 1 tab lespoon reduced-sodium chicken broth, an d more if needed
1 pound cubed chicken
1 packed cup fr esh parsley leaves
2 tablespoons ro asted pistachio nuts
3 cloves garlic, peeled
Salt and ground black pepper
Preparation
Cook fusilli according to package directions.
Heat 1 tablespoon of the broth in a large skillet over medium heat. Add chicken and cook 5 minutes, until golden brown on all sides.
Meanwhile, in a blender, combine parsley, remaining broth, p
istachio nuts, and garlic. Process until smooth, adding more broth, if necessary, to create a sauce-like consistency.
Add sauce to chicken in skillet and cook 1 minute to heat through. Season, to taste, with salt and black pepper. Serve immediately.
Orange Cardamom Cake - Recipe by David Bonom
Yield
16 servings (serving size: 1 slice)
Nutritional Infor
mation
CALORIES 294(32% from fat); FAT 10.4g (sat 0.9g,mono 5.9g,poly 3g); IRON 1.4mg; CHOLESTEROL 34mg; CALCIUM 47mg; CARBOHYDRATE 46.6g; SO
DIUM 148mg; PROTEIN 3.8g; FIBER 0.8g
Cake:
3 cups plus 1 ta blespoon all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1 3/4 teaspoons ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup fresh orange juice
2/3 cup canola oil
1 tablespoon grat ed orange rind
2 teaspoons grat ed lemon rind
1 teaspoon vanilla extract
3 large eggs
Glaze:
1 cup powdered s ugar
4 1/2 teaspoons fresh orange juice
1/2 teaspoon fresh lemon juice
Preparation
Preheat oven to 350°.
To prepare cake, coat a 10-inch tube pan or Bundt pan with cooking spray; dust with 1 tablespoon flour. Set aside.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine 3 cups flour, sugar, baking powder, cardamom, cinnamon, and 1/2 teaspoon salt in a large bowl. Make a well in center of mixture. Add 3/4 cup orange juice, canola oil, orange rind, lemon rind, vanilla, and eggs to flour mixture, and beat with a mixer at low speed until well combined, scraping sides of bowl occasionally
.
Spoon batter into prepared cake pan, spreading evenly. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 5 minutes on a wire rack, and remove from pan.
To prepare glaze, combine 1 cup of powdered sugar, 4 1/2 teaspoons orange juice, and lemon juice in a small bowl, stirring well with a whisk. Drizzle glaze over warm cake;
cool cake completely on wire rack.
Tip: Drizzling the glaze over the warm cake allows some of it to be absorbed.
Saffron and Cardamom Panna Cotta
Ingredients
3 1/4 cups heavy cream
1/2 cup sugar
Pinch of salt
5 cardamom pods
1/4 teaspoon saffron strands - crushed
1 cup whole milk
2 1/2 teaspoons unflavoured gelatin
Finely chopped pistachio nuts – optional
Preparation
Heat the cream, sugar, and salt in a small saucepan until steaming hot. Stir from time to time to dissolve the sugar. Remove from heat, add the cardamom and saffron, then covered allow to steep for 25 minutes.
In the meantime pour the milk into a small bowl and sprinkle the gelatin over it. Set aside - do not stir - for 5 to 10 minutes to allow the gelatin to soften.
Add the milk-gelatin mixture to the cream mixture and reheat
to steaming, stirring well to dissolve the gelatin.
Place a metal bowl in a larger bowl filled with ice and water. Strain the mixture into the metal bowl and stir frequently, until it cools and starts to thicken. Check the temperature with an instant-read thermometer - the mixture should cool down to 10 degrees C (50 F).
Divide the mixture evenly between six 6 ounce ramekins and cover with plastic wrap. Chill in the refrigerator for 12 hours, preferably overnight.
To serve: Either in the individual dishes or unmolded onto a plate. Sprinkle with chopped pistachios and a few saffron strands.
Yield
4 servings
Ingredients
2 C. whole milk
4 whole green cardamom pods
1/2 a vanilla bean
1/3 C. packed brown sugar
3 Tbs. corn starch
scant pinch of salt (to heighten and bring together all the flavors)
Preparation
It is an easy recipe, but you do need to be watchful that you don't scorch the pudding. To take out a little insurance, I recommend a heavy bottom saucepan and lowish heat.
Using your fingers, crack and pry open the green cardamom pods and drop them into the pan. Take your half vanilla bean and slice it all the way down lengthwise to expos
e the gorgeous black seeds. Scrape them into the pan, and drop the bean itself in as well. The whole thing will infuse flavor, but you need to release the seeds.
Pour in the milk, and stirring, turn the heat on medium-low. Within about 5 minutes, the milk/cardamom/vanilla mixture will be hot and tiny bubbles will form around the edge of the pan. Turn off the heat, put the lid on and let the spices steep in the hot milk for about 10 minutes.
Strain the milk into another vessel to remove the little black
cardamom seeds, green pods, and 1/2 vanilla bean. Ymom seeds, green pods, and 1/2 vanilla bean. You'll still have plenty of little vanilla seeds, and they just add character. Put the brown sugar, corn starch and salt in the saucepan, and whisk in the flavored milk.
Turn the heat back on to medium-low, whisking gently and consistently, but not frothing. In about five minutes, the mixture will go from milk consistency to thicker, closer-to-pudding consistency. At this point, turn off the heat. Divy the pudding into individual fun servings or one big bowl. Chill in the fridge until cold and set, at least 2-3 hours. You can happily eat it unadorned, but it's truly luxurious with a dollop of fresh whipped cream with a little vanilla extract and sweetened with agave syrup or sugar
. It really elevates a familiar kid treat, that you could proudly serve anyone. Yum!
Cardamom Honey Baklava Ice Cream in Phyllo Cups
Comment:
This was really delicious. I must confess, when I made baklava, I didn’t make it just for the baklava–I made it for this dessert. This isn’t to say baklava by itself isn’t amazing (which it most definitely is), but why settle for one amazing thing when you can have two? Yes, I made baklava so that I could use it as an additive to cardamom honey ice cream.
The cardamom-honey ice cream custard-base really
stole the show–it was intense, just the right creamy texture, sweet, and just out of the ordinary. Cardamom is one of my favorite spices that really is beyond my ability to describe–it works so well in savory and sweet applications, kind of like cinnamon–and in this case, it really gave the ice cream an incredible flavor backbone.
Combined with chunks of baklava, you had a great con
trast visually, texturally, and flavorally (go, made up words, go!)–crunchy, cinnamon spiced nuts, delicate, flakes of buttery pastry, pockets of honeyed, rose-scented syrup–oh it was really something. I’ve said it before, but we have a new favorite ice cream ever in the Mulligan household, and this is it (I should just keep a list off to the side…). This was an ice cream complex enough in taste that you really just had to sit there and think about it…in between each ravenous, lustful spoonful, of course.
Since I made this dessert for a small dinner party, I wan
ted to dress it up a little as a bowl of ice cream, no matter how great it tastes, just doesn’t look all that elegant. Since I still had baklava handy, I decided to serve them side by side (kind of as a reminder that there’s baklava in the ice cream), and it only seemed fitting with all of the phyllo dough at play, that I have a faux-ice cream cone, in this case, a cup made of saffron-butter brushed phyllo dough. Every plate was quickly cleaned, so I’d say this dessert went over rather well.
Ingredients
~2 cups worth crumbled/chopped chunks of baklava
1 cup whole milk
15-20 cardamom pods
7 egg yolks
1 cup sugar
2 cup heavy cream
1 tsp ground cardamom
3 Tbsp honey
1/4 tsp salt
Phyllo cups (optional–this yields 6 cups, scale up as
desired)
2-3 Tbsp butter
4-5 sheets phyllo dough
Even more optional: pinch of saffron
Begin by slitting the cardamom pods and exposing the inside. Place these in with the milk in a saucepan and scald (do not boil). Remove this from the heat and let it steep for at least 30 minutes to infuse the milk with cardamom flavor.
In the bowl of a stand mixer, beat the egg yolks and sugar until the color changes.
Set up an ice bath with a bowl of cream and mix in some ground cardamom. Place a strainer over this and set this aside.
Reheat the milk, and once nice and hot, temper the egg mixture with it before you mix the eggs into the hot milk saucepan. Stir constantly over medium heat until thick enough to coat the back of a spoon, figure somewhere around 5-10 minutes.
Pour this hot mixture through the strainer into the cold cream and mix well, adding the honey as you mix. Cover this bowl with plastic wrap, pressing it right against the surf
ace to prevent a skin from forming. Transfer this to the fridge for 6 hours.
With the custard prepared, now coarsely chop up some of your baklava and transfer this to the fridge (not that baklava needs to be chilled, but you do want it to be cold when mixed with the ice cream later).
Once the custard has chilled sufficiently, churn it in your pre-chilled ice cream maker for about 20 minutes, and once time is up, add in the chopped chunks of baklava, churning for an additional minute or two. Transfer this to an airtight container and move to the freezer overnight.
Now normally, the ice cream making endeavor would end here, but there’s one more flourish that will make for a great looking plate when serving time comes around: the edible bowl, in this case, the ever appropriate phyllo cup. You can do this well in advance of serving time.
Begin by laying out your phyllo dough (thawing out if using store bought) and melting and clarifying your butter. Crumble the saffron and let it steep in the melted butter for a few minutes before you get to work.
Follow the usual phyllo dough layering procedure: lay a sheet, brush lightly all over with clarified butter, lay on another sheet, repeat. For these cups, stack about 4 or 5 sheets. Also, preheat the oven to 350°F.
With the phyllo stacked up, slice the phyllo into squares big enough to fill each hole in your muffin pan (for me, that meant 6 squares from my initial phyllo sheet).Either grease the muffin pan, or, for something easier, ens
ure the underside of your phyllo sheet also gets brushed with butter before you carefully press the phyllo squares into each hole in the muffin pan. Don’t worry about the shape being perfect–semi-jagged/flaky edges just look rustic, but if its really sloppy, clean things up a bit.
Once you’ve built all of the cups, put this in the oven for about 8 minutes, keeping an eye on them towards the end to ensure that they only brown a little bit and don’t burn. Once done, get them out of the oven and out of the muffin pan so that they don’t cook any further and give them time to cool.If making these well in advance, do not refrigerate or they’ll lose that flaky, crispness.
When you finally go to serve this, fill the phyllo cup with a good scoop of ice cream, accompany with a piece of baklava, and give a swirl of syrup on the plate. For the syrup, I reduced a bit of the honeyed baklava syrup to be even thicker than it already was (by the time I got the photo, you’d never know any more :-P).Enjoy!
Cardamom Rolls
Even die-hard cinnamon-bun fans will love this warmly aromatic cardamom version. Prep and Cook Time: 1 hour, 30 minutes, plus rising time. Notes: Freshly ground cardamom makes a big difference in this recipe, and is easy to prepare: Remove cardamom seeds from pods and grind them in a clean coffee grinder or with a mortar and pestle.
Yield
Makes 16 rolls
Nutritional Information (Per Roll)
Ingredients
2 packages active dry yeast
1 cup unsalted butter, plus more for buttering pans
1/2 cup granulated sugar
2 large eggs
3/4 cup milk
4 1/2 cups flour, plus more for kneading
1 teaspoon salt
1/2 cup packed light brown sugar
4 teaspoons ground cardamom
3/4 cup powdered sugar
Preparation
1. In a large bowl, dissolve yeast in 1/2 cup warm water (about 110°). Let sit until foamy bubbles form on surface, about 5 minutes. Meanwhile, melt 1/2 cup butter in a pan over low heat and let cool just until warm. Let remaining 1/2 cup butter soften in a warm place until sp
readable.
2. To the yeast, add melted butter, granulated sugar, eggs, 1/2 cup milk, 4 1/2 cups flour, and salt. Stir or mix in a standing mixer with a dough hook until smooth, 5 minutes. Cover and let rise in a warm place until doubled in bulk, about 1 hour.
3. Butter two 9-in. cake pans. When dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll dough into a 2-ft. square, spread with softened butter, and sprinkle with brown sugar and cardamom. Roll dough into a log, pinching the seam to seal. Cut log into 16 pieces and arrange, cut sides up, in a single layer in cake pans. Cover with plastic wrap and chill overnight.
4. Preheat oven to 350°. Remove plastic wrap from rolls and bake until golden brown and a toothpick inserted in the center comes out clean, about 30 minutes. Let cool i
n pan 10 minutes.
5. Meanwhile, make glaze: Whisk together 1/4 cup milk and 1/2 cup powdered sugar in a small bowl. Remove rolls from pans and drizzle with half of this thin glaze. Add remaining 1/4 cup powdered sugar to remaining glaze and drizzle over rolls. Serve warm.
Cardamom Cookies
6 hard boiled egg yolks
1/2 lb (230 g) sugar
1/2 lb (230 g) butter
grated zest of 1 lemon
2 tbsp (30 ml) brandy
1 tsp (2 g) ground cardamom
2 tsp (10 ml) rose water
1 lb (454 g) all-purpose, unbleached flour (or as needed)
To garnish
1 oz (30 g) blanched almonds (raw)
1 oz (30 g) Demerara sugar
1 egg
Preparation
Cream the butter and set aside.
Place the sugar, yolks, cardamom, rose water, lemon zest and brandy in a food processor and blend until it all forms a smooth paste. Add the creamed butter and process until well blended. Add the flour, starting with 1/2 lb, pulse for a few seconds, then add as much flour as needed to have a soft, smooth dough that can be rolled.
Wrap the dough in wax paper and refrigerate at least 1 hour or overnight. Roll on a slightly floured surface (1/8 in-3mm thick) and cut with cookie shapes.
Preheat the oven to 350 F (180 C).
Beat the egg, brush the top of the cookies with the beaten egg, sprinkle with sugar and ground almonds and bake for abut 10 minutes (or until lightly golden). Cool on racks.
The dough is soft and a little tricky to roll and cut.
Broccoli Slaw
Ingredients
(Adapted from the Moosewood Restaurant Simple Suppers)
6-7 broccoli stems, peeled and shredded
2-3 medium carrots, peeled and shredded
½ cup thinly sliced red cabbage
(or substitute 3-4 cups packed broccoli slaw mix for the above three ingredients)
3- 4 tbsp minced cilantro
1 red pepper, minced
1 tbsp olive oil
1tbp fresh lemon juice
salt and pepper to taste
Preparation
Toss the vegetables with the olive oil, lemon juice, salt and pepper. Refrigerate for at least twenty minutes.
Cardamom Sour-Cream Waffles
(Adapted from the February issue of Gourmet Magazine)
Ingredients
1 ½ cups whole-wheat pastry flour
1 ½ tsp baking powder
¾ tsp baking soda
1 tsp ground cardamom
¼ tsp salt
1 cup lowfat milk
1 cup sour cream
1 tsp pure vanilla extract
1 tbsp dark honey
2 large eggs
3 tbsp unsalted butter, melted
Preparation
Serve the waffles with yogurt, maple syrup and preserves (lingonberry if you can find them, if not any tart berry preserves such as raspberry cranberry preserves will do nicely. You want a good berry flavor to compliment the floral flavor of the cardamom)
Preheat your waffle iron.
In a large bowl, combine flour, baking powder, baking soda, cardamom, and salt. In another bowl, whisk together milk, sour cream, vanilla, honey, eggs and melted butter. Mix wet ingredients into the dry ingredients until just well combined. Spray or brush the waffle iron with oil. Cook waffles according to your waffle iron’s instructions. Store waffles in a slightly warm oven until all of the waffles are cooked and you are ready to serve them.
End of recipes. Recipes are updated on a monthly basis. Please check back soon!
