"-L." <
[email protected]> wrote in message
news:[email protected]...
> So, I bought a buttload of cardamom for a dessert I made last week (rava kassari). I'm thinking I
> won't be using a whole lot of this stuff over the next year or so, unless I can conjure up some
> good recipes. I don't want it to go to waste - it was pretty expensive. Any suggestions?
>
> TIA,
>
> -L.
Chicken Vindaloo? Coffee too...just add some in with the coffee when brewing. Here's a few recipes
for you; the first one will probably use up your supply
:
Glogg
1 c. almonds (about 5 oz.) 1 bottle (25 oz.) Aquavit 1 bottle (25 oz.) claret 6 2 1/2-inch cinnamon
sticks 1 c. dark, seedless raisins or currants 6 pieces candied orange and/or lemon peel 12 whole
cloves 12 cardamom pods, peeled 1 c. sugar
1.. Blanch the almonds.
2.. Empty the Aquavit and claret into a large stock pot.
3.. Add to it the almonds, cinnamon sticks, raisins/currants, candied orange/lemon peel, cloves
and cardamom. Bring slowly to a boil, reduce heat and simmer about 10 minutes.
4.. Stir in the sugar and continue to simmer until the sugar is completely dissolved.
-------------------------------------------------------
Finish Cardamom Tea Cake
2 c. unbleached flour 2 tsp. freshly ground cardamom 1 1/2 tsp. baking powder 1 tsp. baking soda
5/2 tsp. salt 3 large eggs
6/4 c. sugar 1 c. sour cream 1 stick butter, melted
7.. Preheat oven to 350°F. Lightly grease and flour a loaf pan.
8.. Combine dry ingredients in a bowl and set aside.
9.. Beat eggs and sugar together until creamy. Add dry ingredients and mix until combined. Mix in
sour cream and melted butter.
10.. Pour batter into prepared pan, baking until done, about an hour. Cool in pan for 15 minutes,
then turn out onto rack and finish cooling
-------------------------------------------------------------------------
Norwegian Jewelkake
11/2 small orange 1 c. water
12/4 c. golden raisins or currants
13/2 c. chopped glacé cherries
14/2 c. chopped citron 1 c. milk 1 package active dry yeast
15/4 c. warm (110-115°F) water
16/2 c. butter
17/2 c. sugar 1 tsp. salt 1 c. sifted unbleached flour 2 tsp. crushed cardamom 3 to 3 1/2 c. sifted
unbleached flour 1 egg white, lightly beaten
18.. Wash the orange half well, cut in half again, and run through a food processor and set aside.
19.. Bring the 1 cup of water to a boil, add raisins or currants and bring to a boil again. Pour
off the water and drain raisins or currants on a paper towel, setting aside.
20.. Scald the milk.
21.. While the milk is heating, dissolve the yeast in the warm water in a small dish, and
set aside.
22.. Put the butter, sugar and salt into a large bowl. While the milk is still hot, pour it
into this bowl. When lukewarm, blend in the 1 cup of flour and the cardamom until the
mixture is smooth.
23.. Stir the yeast into the milk mixture, mixing well.
24.. Add about half of the 3 cups of flour to the mixture, beating until very smooth.
25.. Add ground orange, raisins or currants, glacé cherries, citron and enough flour to make a
soft dough. Turn out onto a lightly floured surface and let rest 5-10 minutes.
26.. Knead dough until smooth and elastic. Form dough into a large ball and place into a deep,
greased bowl. Turn dough over in bowl to bring greased side to the top. Cover with wax paper
and a tea towel and let stand in a warm place until dough is doubled.
27.. Punch dough down, pull edges into the center, turn dough completely over. Let rise again
until nearly doubled.
28.. Punch down and turn dough out onto lightly floured surface.
29.. Lightly grease a 9-inch round cake pan.
30.. Shape dough into a round ball and place in the greased cake pan, flattening slightly. Cover
and let rise about 45 minutes, or until doubled.
31.. Bake at 350°F for about 45 minutes, until it starts to become golden.
32.. Remove from oven and brush with the egg white. Return to oven and bake another 10 minutes, or
until lightly browned.
33.. Let cool 10 minutes on a rack, then remove from pan and continue to cool on racks.
enjoy, kimberly
