Cardamom Black Pepper Syrup

March 13th, 2012 § 0 comments § permalink

Makes 2 cups

Ingredients

1 cup turbinado sugar
1 cup water
1 tablespoon black peppercorns, cracked
5 cardamom pods, crushed (whole pod)

Directions

Place all the ingredients in a medium sauce pan and bring to a boil, stirring until the sugar dissolves completely. Reduce the heat and simmer for about 5 minutes. Take off heat and let stand for 15 minutes, strain.

Le Pruneau Homme

January 4th, 2012 § 0 comments § permalink

Ingredients

2 ounces prune infused gin (recipe follows)
2 ounces hum liquor
1 ounce lemon juice
1 ounce cardamom ginger black pepper syrup (recipe follows)
Sparkling Wine
“Moroccan” Spiced Brown Sugar (recipe follows)
Gin Infused Prunes

Directions

In a shaker filled with ice, place the gin, hum liquor, lemon juice, and syrup and shake vigorously. Strain into an old fashioned martini style glass and top with sparkling wine. Garnish with a gin infused prune rubbed with Moroccan Spiced Brown Sugar on a toothpick.

Prune Infused Gin

Ingredients

1 liter of gin
12 prunes, halved

Directions

Place the prunes and the gin in a large mason or glass jar. Allow to infuse for about 3-4 days in a cool dark place. Remove the prunes and reserve for cocktail.

Cardamom Black Pepper Syrup

Makes 2 cups

Ingredients

1 cup turbinado sugar
1 cup water
1 tablespoon black peppercorns, cracked
5 cardamom pods, crushed (whole pod)

Directions

Place all the ingredients in a medium sauce pan and bring to a boil, stirring until the sugar dissolves completely. Reduce the heat and simmer for about 5 minutes. Take off heat and let stand for 15 minutes, strain.

“Moroccan” Spiced Brown Sugar

Makes 1 cup

Ingredients

1 tablespoon Rad El Hanout (traditional recipe follows)
½ cup turbinado sugar
¼ cup brown sugar

Directions

Place all the ingredients in a bowl and mix well.

Ras El Hanout (Traditional)

Makes approx 10 ounces

Ingredients

1 nutmeg ball, crushed
1 cinnamon stick, crushed
½ tablespoon black peppercorns
1 tablepsoon white peppercorns
1 tablepsoon poppy seeds
1 tablespoon rose bud petals, dried
1 tablespoon lavender buds, dried
½ teaspoon anise seeds
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 teaspoon allspice berries
6 green cardamom pods
3 whole cloves
1 teaspoon black mustard seeds
1 teaspoon fenugreek seeds
1 teaspoon saffron
1 tablespoon turmeric, ground
1 tablespoon mace, ground
1 teaspoon red chili peppers, crushed
½ teaspoon cayenne pepper
1 tablepsoon ginger, ground
1 tablespoon dried galangal root pieces (optional)
1 tablespoon dried orris root pieces (optional)

Directions

In a ziplock bag or plastic, crush the nutmeg and cinnamon sticks with a mallet, hammering and pounding until small chunks are formed. Take all of the seeds and non powder items and grind in a spice grinder or coffee grinder, until pulverized. You may have to do this in batches if your grinder is small. Place the ground items in a medium mixing bowl. Take the remainig powdered items as well as the root pieces and mix into the ground items until totally mixed. Store in an airtight container in a cool dark and dry place, will keep for about 4-5 months.

Maple Sage Crusted Pumpkin Tart with Nutmeg Cardamom Whipped Cream

November 4th, 2011 § 0 comments § permalink

Makes 1 tart

Ingredients

For the tart

1½ cups all purpose flour
½ teaspoon salt
1 tablespoon fresh sage, chopped super fine
1 stick butter, cold and cubed
3 tablespoons maple syrup
¼ cup whole milk

For the filling

2 eggs
1 can (12 ounces evaporated milk)
¾ cup brown sugar
2 cups pumpkin puree (canned or fresh)
2 teaspoons fresh ginger, grated
2 teaspoons fresh cinnamon sticks, freshly grated
1 teaspoon fresh nutmeg, freshly grated
½ teaspoon fresh cloves, ground
½ teaspoon fresh allspice berries, ground
1 pinch (¼ teaspoon) white pepper

Directions

For the tart

In a food processor combine the flour, salt, and sage and mix well. Add the butter cubes into the flour and pulse several times until a coarse meal is formed. Add the maple syrup and pulse a few more times. Then as it is running pour in the milk until a ball is formed, which will be just about instantly. Turn off the machine and form the dough into a disc and place in a plastic bag and refrigerate at least 30 minutes.

Heat the oven to 375°F. Roll the tart dough out to fill an 8 inch deep dish tart pan (13-14 inches in circumference). Press the dough gently into the tart mold, roll the rolling pin over the top of the mold to cut off excess dough. Place in the refrigerator to chill at least 30 minutes.

Roll the pie dough out large enough to fill a 9-inch deep dish pie or tart pan (about 13-14 inches). Press gently in pan. If using a pie pan, crimp edges. If using a tart pan, roll the rolling pin over the top to cut the excess dough off. Chill the dough-filled pan in the fridge. In the meantime, in a large bowl, whisk together the eggs until beaten, add the evaporated milk and brown sugar and continue to whisk. Add the pumpkin puree and whisk or stir until totally incorporated and mixed. Add the spices and continue to mix until smooth. At this point taste the mixture and adjust spices to taste preference. Place the tart pan on a baking sheet and pour the filling into the tart dough filling the mold. Place in the oven and bake until the center of the pie is cooked through and does not jiggle loosely, the crust should be golden brown. This process could take up to 50 minutes. When a stick inserted into the center comes out clean, the tart is done. Take out of oven and allow to cool. After at least 7 minutes you can slip the tart through the ring mold. Cool at least 30 minutes before refrigerating to serve chilled. Serve with Nutmeg Cardamom Whipped Cream.

Nut Meg Whipped Cream

Makes 2 cups

Ingredients

1½ cup heavy whipping cream
½ cup sugar
1 teaspoon freshly grated nutmeg
1 cardamom pod (shells removed, seeds used)

Directions

With a mixer, mix all ingredients until whip cream with soft peaks is formed!

Rosemary Cardamom Plus Coolers

September 12th, 2011 § 1 comment § permalink

Makes 1 cooler

Ingredients

2 ounces cardamom infused bourbon
1 ounce lemon juice
2 ounces honey plum syrup
Seltzer
Rosemary Sugar
Ice
Cardamom garnish

Directions

Place the gin, lemon juice and plum syrup in a shaker filled with ice and shake. Pour entire contents into a tall glass rimmed with rosemary sugar and fill with seltzer. Garnish with a cardamom pod.

**Cardamom infused gin: place the crushed seeds 15 cardamom pods into a quart of bourbon and let infused for at least 5 days and up to 8.

**Honey plum syrup: place 1 cup brown sugar, 1 cup plum puree, peeled and chopped, 1 cup water, 2 tablespoons fresh rosemary and ½ cup honey in a sauce pan and bring to a boil. Reduce heat and simmer for about 10 minutes. Strain.

**Rosemary sugar: Mix together 1 cup turbinado sugar with 3 tablespoons rosemary chopped super fine.

Mattar Paneer

August 10th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 package of paneer (cubed)
2 tablespoons ghee
3-4 cardamom pods, whole
1 small stick of cinnamon
1/2 teaspoon cumin seeds
1 small onion, diced
1/4 teaspoon ginger, grated
3 green chilies, finely chopped
3-4 large tomatoes, pureed
1/4 teaspoon sugar
Salt (to taste)
1/2 teaspoon garam masala
1/2 teaspoon chili powder
1/4 teaspoon turmeric powder
3/4 teaspoon coriander powder
1 teaspoon cumin powder
3 tablespoons of kasoori methi (dried fenugreek leaves, found at specialty Indian shops)
1/4 cup water (or as needed)
1 ½ cups of frozen peas
1/4 cup heavy cream
2 tablespoons fresh cilantro

Directions

Heat oil and fry paneer cubes till they turn golden brown. Set aside. In a separate pot, heat ghee, cumin seeds, until they are aromatic, turn a slight brown color and sputter. Add chopped onions, ginger, chilies and garlic and cook until onions soften.Add tomato puree, salt, sugar, and cook till the tomatoes soften till fat separates. Then add garam masala, chili powder, turmeric powder coriander powder, cumin powder, and kasoori methi. Cook for another few minutes to release spice flavors. Add the water and stir it in, using your discretion depending on how dry the dish is. If you added too much water, just let it simmer away until much of it evaporates – you want your tomatoes soft anyway. Add the peas. Cook just until the peas are tender. Pour in the cream, mix, and add the paneer and let simmer on medium heat for the paneer to absorb the flavors.

*Recipes Property of Palak Patel

Massaman Beef Curry

June 23rd, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 pound beef, sliced or cubed (about 1 inch-chunk or sirloin is best)
2 teaspoons grated ginger
1 can 14 ounces unsweetened coconut milk
2 tablespoons hoisin sauce of tamari
1 tablespoon canola oil or peanut oil
2 cloves garlic, chopped fine
1 medium yellow onion, chopped small
1 small shallot, chopped fine
2 cardamom pods, whole
1 cinnamon stick, whole
1 star of anise
2 tablespoons turbinado sugar
2 tablespoons massaman curry paste

Directions

In a large mixing bowl combine beef, ginger, hoisin sauce and coconut milk and stir. Let stand to marinate at least 30 minutes. In a large sauté pan heat oil to a medium high heat, add the garlic, yellow onions, shallot, cinnamon stick, star of anise and the cardamom and saut&eactue; until onions are just beginning to be translucent, about 4 minutes. Add the sugar and continue to saut&eacte; on high heat another 3-4 minutes or until it begins to caramelize. Strain the meat from the marinade and add to the sauté mixture, and cook milk from the marinade. Reduce heat to a simmer and cook for about 10 minutes or until the meat is tender. Serve over rice.

Vanilla-Saffron Rice Pudding & Rhubarb Compote with Orange Zest Ginger Butter

May 7th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 tablespoon butter
1 teaspoon saffron threads
1 teaspoon fresh ginger
2 teaspoon orange zest
1 cardamom pod (seeds only)
1 cup jasmine rice
½ cup sugar
2 cups milk
Vanilla bean, split and seeds scraped
Rhubarb Compote (Recipe Follows)
Orange Zest Ginger Butter (Recipe Follows)

Directions

In a medium sauce pan, heat the butter on medium heat and sauté the saffron, ginger, zest and cardamom for a few minutes. Add rice and vanilla scraped from bean, and sauté for another few minutes. Add the sugar and milk and turn the heat down to simmer and keep it simmering uncovered for about 30 minutes, stirring every 4-5 minutes. Cook the rice pudding until it is of a thick porridge consistency. Serve the rice pudding with rhubarb compote and the orange zest-ginger butter.

Spicy Rhubarb Compote

Makes 1 cup

Ingredients

¾ cup rhubarb, sliced thin
3 tablespoons honey
2 teaspoons fresh ginger, chopped fine
1 teaspoon orange zest
¼ cup orange juice

Directions

In a medium sauce pan combine all ingredients and bring to a boil. Reduce the heat to a simmering boil and allow rhubarb to cook down until soft and syrupy, or about 10 minutes.

Orange Zest-Ginger Butter

Makes ½ cup butter

Ingredients

13 cup butter, softened
2 tablespoons orange juice
1 tablespoon orange zest
2 teaspoons fresh ginger, grated
1 tablespoon light brown sugar

Directions

In a small mixing bowl combine all of the ingredients and mix well until a smooth butter paste is formed, making sure all the ingredients are well incorporated. Place the mixed butter on a small sheet of parchment paper or plastic wrap and roll into a tight log. Place in refrigerator to solidify.

Passover Roasted Leg of Lamb

May 5th, 2011 § 0 comments § permalink

Serves 10-12

Ingredients

½ cup fresh rosemary leaves, chopped fine
1 tablespoon cloves, whole
1 tablespoon cardamom seeds
2 tablespoons coriander, whole
1 tablespoon cumin powder
1 tablespoon cracked black pepper
6 pound leg of lamb, trimmed of fat
6 garlic cloves, chopped fine
2 medium yellow onions, divided into 12 wedges or cubes
2 bottles dry red wine
8 cups veal or chicken stock
1 pound or approximately 1½ cups dried prunes
Salt

Directions

Mix the rosemary and the spices together in a small mixing bowl. Rub the mixture all over the leg of lamb, carefully coating each section. Place the leg of lamb in a large bin or bowl and add the garlic and the onions and cover with the red wine. Allow the leg of lamb to marinate for at least one day.

Preheat oven to 350°F. In a large roasting pan, place the leg of lamb and the marinade. Add the veal or chicken stock and the dried prunes. Season the mixture with salt. Cover with aluminum foil and roast for about 4-6 hours or until the lamb is falling of the bone tender.

Recipe by Rafael Hasid

Chocolate Cardamom Banana Bites

May 4th, 2011 § 0 comments § permalink

086

Makes 12-15 bites

INGREDIENTS

2 bananas, firm but ripe, cut into 12-15 pieces
9 ounces dark semisweet chocolate
1 teaspoon cardamom
1⁄3 cup shredded coconut
½ cup nut of choice, chopped fine
2 teaspoons flax seeds
1 tablespoon pumpkin seeds
1⁄3 cup dried dates and cherries, chopped fine

DIRECTIONS

Freeze the banana pieces. In a large bowl, mix all the nuts, seeds, coconut and chopped fruit. In a double boiler, melt the chocolate. Spoon the melted chocolate over the banana bites, making sure to coat well and rid any excess chocolate. Roll the bites in the coconut mixture. Freeze and serve!

Cardamom Dried Cherry Crumb Cake Bars

April 23rd, 2011 § 0 comments § permalink

Makes 12 bars

INGREDIENTS

For the crumb topping

½ cup all purpose flour
½ cup walnuts, chopped
13 cup sugar
1 tablespoon grated orange zest
½ teaspoon instant espresso
½ teaspoon ground cardamom
4 tablespoons (½ stick) butter, cut into pieces

For the cake

2 cups all purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1¼ teaspoon ground cardamom
23 cup sugar
½ cup dried cherries, chopped
4 ounces melted butter, cooled
2 eggs
½ cup milk
½ cup strong coffee
1½ teaspoons vanilla extract

DIRECTIONS

Preheat oven 400°F. Butter an 8″ square pan and add cut parchment paper to bottom of pan.

For the crumb topping

In a medium sized mixing bowl add flour, walnuts, sugar, orange zest, instant espresso, ground cardamom and combine. Add butter and mix by hand to form crumbs. Set aside.

For the cake

In a large bowl, add flour, baking powder, salt, ground cardamom, and dried cherries.

In another bowl add cooled butter, eggs, milk, coffee and vanilla extract and combine well. Pour wet ingredients over dry ingredients. Stir to mix but not beat. Stir only to get an evenly moistened batter.

Scrape into pan and evenly cover with crumbs. Pat crumbs gently into batter and bake 30-35 minutes or until cake has risen and golden brown. Insert a knife to test if cake is done, if it comes out clean, it’s finished. Cool, cut into squares and serve with coffee.

Recipe Property of Shawona Jones

Cardamon Nutmeg Dried Blueberries

April 19th, 2011 § 0 comments § permalink

Makes ½ cup dried fruit

Ingredients

1 cup blueberries
1 teaspoon honey
1 teaspoon cardamom pod, seeds removed
1 teaspoon nutmeg, freshly grated

Directions

Preheat oven to 225°F. Mix honey, cardamom seeds, and nutmeg in a small bowl. Drizzle on top of blueberries and place on baking sheet lined with parchment paper. Place in oven for 2 ½ to 3 hours or until dried through. Store in an airtight container up to 4 weeks.

Banana Caramel Mille Feuille

April 5th, 2011 § 0 comments § permalink

Serves 8

Ingredients

For the spiced phyllo

½ cup (1 stick) unsalted butter
¼ teaspoon ground cinnamon
½ teaspoon ground cardamom
¼ teaspoon nutmeg, freshly grated
2 tablespoons confectioners’ sugar, plus more for dusting
6 sheets phyllo dough, thawed if frozen

For the filling

1 cup heavy cream
½ teaspoon pure vanilla extract
3 large bananas, peeled and chopped small

Salted Caramel Sauce, to serve (recipe follows)

Directions

Preheat oven to 400ËšF

For the spiced phyllo

Melt butter with cinnamon, cardamom and nutmeg in a small saucepan. Cut 2 pieces of parchment to fit a rimmed baking sheet. Brush 1 piece of parchment with spiced butter, and sprinkle with 1 tablespoon confectioners’ sugar. Place 1 phyllo sheet on top, and gently brush with spiced butter. Top with another phyllo sheet. Repeat, buttering and layering remaining sheets. Sprinkle remaining tablespoon confectioners’ sugar on top. Using a paring knife, trim edges of phyllo to fit parchment, then cut into about 24 2-by-3 1/2-inch rectangles (don’t cut through parchment).

Transfer parchment and phyllo to an upside-down rimmed baking sheet. Brush remaining sheet of parchment with spiced butter, and place on phyllo, buttered side down. Place another baking sheet, right side up, on top of phyllo. Bake until golden brown, 12 to 14 minutes. Transfer phyllo to a wire rack, and let cool. Phyllo will keep, covered, for up to 3 days.

For the filling

In a large bowl, combine cream and vanilla and whisk to medium-stiff peaks.

To assemble mille feuille, place 1 phyllo rectangle on a plate, and spoon whip cream over top and then sliced bananas. Continue with another layer and then top with third layer and dust top with confectioners’ sugar. Drizzle with salted caramel sauce and serve.

Recipe Property of Ger-Nis

Salted Caramel Sauce

Makes approximately 1 cup

Ingredients

1 ¼ cups sugar
1 cup heavy cream
2 tablespoons and 1 teaspoon unsalted butter
Maldon salt, to taste

Directions

Place a medium sized saucepan over medium heat. Add the sugar, making sure it is in one even level. Start stirring with a wooden spoon around the edge of the pan because that’s where the sugar will dissolve first. As your sugar begins to cook, watch carefully to make sure it doesn’t burn. Cook about 5 minutes or until the sugar is a golden brown liquid, or the color of honey. Remove the pan from the heat and slowly whisk in cream and butter to emulsify. Season to taste with salt.

Recipe Property of Ger-Nis

Ger-Nis Chai & Mango Bubble Teas

February 3rd, 2011 § 0 comments § permalink

Makes 1 drink

INGREDIENTS

¼ strong black tea
¼ cup cooked tapioca pearls
¼ fresh mango syrup or Chai syrup (recipes follow)
¼ cup coconut milk
Crushed ice

DIRECTIONS

Make black tea and allow to cool. Allow to cool in the refrigerator. In the meantime, bring a large pot of water to a boil on the stove. Add the tapioca pearls (make 2 cups for a batch to make 8-10 drinks). They will fall to the bottom of the pot. Allow to boil about 20 minutes. Take off heat and allow to rest covered for about 15 more minutes. Pearls should float when finished cooking. Place the pearls in a metal bowl and pour a little of either of the mango syrup or the chai syrup and mix, just enough that they don’t stick together. Place in the refrigerator and cool. To make the bubble tea, in a shaker filled with crushed ice, place ¼ cup syrup of your choice, 2 to 4 cups strong black tea, ¼ cup coconut milk and shake vigorously. Pour the mixture into a glass and add tapioca pearls and stir.

Fresh Mango Syrup

Makes 2 cups of syrup

INGREDIENTS

2 fresh ripe mangoes, peeled and chopped
¾ cups sugar
1 teaspoon fresh ginger, peeled and chopped
½ cup water

DIRECTIONS

In a medium sauce pan bring all ingredient to a boil and reduce heat and allow to simmer for about 10 minutes. Take off heat and cool. Blend in a blender until smooth.

Chai Syrup

Makes 2 cups of syrup

INGREDIENTS

1 cinnamon stick
1 tablespoon fresh ginger, chopped
1 star of anise
2 cardamom pods, shell removed
4-5 whole allspice
2 cloves
1 tablespoon black pepper corns
13 cup brown sugar

DIRECTIONS

With a mortar and pestle crush spices so they are just cracked. In a medium sauce pan bring all ingredients to a boil and reduce heat and allow to simmer for about 10 minutes. Take off heat and cool. Strain.

Chicken Pho

February 3rd, 2011 § 0 comments § permalink

Serve 6-8

INGREDIENTS

For the broth

2 medium onions, chopped large
A 1-inch section of galangal, peeled and chopped
A 2-inch section of ginger, peeled and chopped
3-5 pounds of chicken pieces, wings and other bones
1 cinnamon stick
1 tablespoon coriander seeds
1 tablespoon fennel seeds
3 star anise
1 cardamom pod, shell removed
3 cloves
10 cups water
2 tablespoons salt
¼ cup tamari
¼ cup fish sauce
¼ cup raw sugar

For the noodle bowls

2 pounds rice noodles, cooked
2 chicken breasts, poached in the broth and shredded with fingers and set aside
Pho vegetables: thinly sliced red onions, thinly sliced scallions, thinly sliced chili peppers sliced thin, bean sprouts, shredded carrots, lime wedges, and sliced bell peppers (optional)
Pho herbs: fresh mint leaves, fresh Thai basil leaves, fresh cilantro leaves, fresh red basil leaves
Hoisin sauce
Siracha hot sauce

DIRECTIONS

Preheat oven to broil. Place the onions, galangal, ginger, chicken bones and spices on a lined baking sheet and place in the oven under the broiler for about 5 minutes or until all is heavily charred, no black, but charred on the edges. Place all charred ingredients into a large soup pan and add the salt, fish sauce, tamari and raw sugar. Bring to a boil and then reduce and simmer at a low gentle boil for about 30-45 minutes. Making sure you spoon away the “scum” that rises to the top of the soup ban from the chicken. Strain and place broth back in the soup pan and bring to a rolling gentle low boil again.

To assemble the bowl, place the cooked rice noodles in the bottom of a large noodle bowl. Place the shredded chicken into the pot of boiling stock to reheat, for about 10 seconds only. Remove and place atop the noodles, ladle broth over the noodles and chicken and garnish with desired pho vegetables and pho herbs and season with hoisin and siracha.

Tofu Vegetable Pho

February 3rd, 2011 § 0 comments § permalink

Serves 6-8

INGREDIENTS

For the broth

2 medium onions, chopped large
3 cloves garlic
1 shallot, chopped large
A 1-inch piece of galangal, peeled and chopped
A 2-inch piece of ginger, peeled and chopped
2 small carrots, cut into large pieces
1 cinnamon stick
1 tablespoon coriander seeds
1 tablespoon fennel seeds
3 star anise
1 cardamom pod, shell removed
3 cloves
10 cups water
¼ cup dried shitakes
2 tablespoons salt
¼ cup tamari
¼ cup raw sugar

For the noodle bowls

2 pounds rice noodles, cooked
2 pounds of tofu, cut into bit sized squares, seasoned with tamari and fried
Pho vegetables: thinly sliced red onions, thinly sliced scallions, thinly sliced chili peppers, bean sprouts, shredded carrots, lime wedges, and sliced bell peppers (optional)
Pho herbs: fresh mint leaves, fresh Thai basil leaves, fresh cilantro leaves, fresh red basil leaves
Hoisin Sauce
Siracha hot sauce

DIRECTIONS

Preheat oven to broil. Place the onions, shallots, carrots, galangal, ginger, and spices on a lined baking sheet and place in the oven under the broiler for about 5 minutes or until all is heavily charred, no black, but charred on the edges. Place all charred ingredients into a large soup pan and add the dried shitakes, salt, tamari and raw sugar. Bring to a boil and then reduce and simmer at a low gentle boil for about 30-45 minutes. Strain and place broth back in the soup pan and bring to a rolling gentle low boil again.

To assemble the bowl, place the cooked rice noodles in the bottom of a large noodle bowl. Place the fried tofu on top of the noodles and ladle broth over the noodles and garnish with desired pho vegetables and pho herbs and season with hoisin and siracha.

Velvety Chesnut Soup with Grape Honey

February 2nd, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

For the soup

1 cup whole chestnuts, roasted and peeled
2 tablespoons butter
1 tablespoon pumpkin oil
1 small shallot, chopped fine
½ of a sweet yellow onion, chopped fine
¼ cup celery, chopped fine
1 medium parsnip, peeled and chopped fine
Salt
1 bouquet garni of fresh herbs in a cheesecloth sack: parsley, thyme, rosemary (a few springs of each)
2 fresh bay leaves
½ cup sweet Madeira
4 cups of sweet onion broth (see recipe)
½ cup heavy cream
Black pepper

For the grape honey

1 cup frozen concord grapes or fresh black grapes, chopped
¼ cup water
½ cup honey
Pinch of cinnamon
Pinch of fresh nutmeg
1 teaspoon ginger, freshly grated
1 teaspoon cardamom
½ tablespoons black pepper, freshly cracked

DIRECTIONS

For the sweet onion broth

In a large soup pan, add a bunch of red onions skins, shallot skins, carrot pieces, parsnip pieces, and 4½ cups of water. Add 2 tablespoons salt, ½ cup honey, and 1 tablespoon black pepper. Bring to a boil, and simmer for about 20 minutes. Strain, and set aside.

For the soup

In a large heavy bottom soup pan, over medium high heat, add butter and pumpkin oil. Cook shallots and onions, until translucent, about 3-4 minutes. Add the celery and parsnips, and cook for another 3 to 4 minutes. Add bouquet garni, bay leaves, and Madeira. Add the 4 cups of sweet onion broth, and simmer for about 20 minutes. Remove bouquet garni and bay leaves and blend with hand held immersion blender until smooth.

For the grape honey

Place all ingredients in a medium sauce pan, and bring to a boil. Reduce heat, and simmer about 4 to 5 minutes. Take off heat. Cool. Place in blender, and blend until smooth. Strain using a fine mesh strainer.

To serve soup, place in bowl, and swirl in grape honey.

Dark Chocolate Cherry Cardamom Truffles

February 2nd, 2011 § 0 comments § permalink

Makes about 30 truffles

INGREDIENTS

½ cup heavy cream
1 teaspoon vanilla extract
½ teaspoon cardamom seeds (removed from cardamom pod), crushed
¼ cup dried cherries, chopped fine
8 ounces semisweet or bittersweet chocolate, chopped
Cocoa powder, for dusting

DIRECTIONS

In a heavy bottom saucepan, heat the heavy cream, vanilla, cardamom seeds, and dried cherries to a simmer, about 3 minutes, using a rubber spatula to scrape the side of the pan where the cream builds up. In a separate metal bowl, place the chocolate. When cream is warm, pour it over the chocolate, let sit for about 1 minute, and then stir until smooth and chocolate is melted and incorporated evenly. Place the metal bowl in the refrigerator for about 2 hours. Spoon small amount into hands, and roll into a little ball. Do not handle the chocolate ganache too much as the heat from your hands will melt the chocolate. Place the balls on a baking sheet lined with parchment paper. Place in refrigerator overnight. Roll in cocoa powder.

© Recipe Property of Ger-Nis

Molten Chocolate Cake with Cardamom Cream

February 2nd, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

½ cup butter
4 ounces semisweet chocolate, chopped (baking squares are best)
¼ cup heavy cream
½ teaspoon vanilla
¼ cup all-purpose flour
2 eggs
2 egg yolks
¼ cup sugar

DIRECTIONS

Preheat oven to 400°F. Grease 8 6-ounce ramekins with a generous amount of butter, and sprinkle with sugar.

Over a double boiler, combine butter, chocolate, and cream. Heat over low heat, stirring occasionally until smooth and thick. Remove from heat, and whisk in vanilla and flour until smooth. Set aside. Mix on high speed, egg, egg yolks, and sugar until thick and lemon colored, about 10 minutes. Fold egg mixture, one third at a time into chocolate mixture. Be careful not to deflate the eggs. Divide batter into prepared cups evenly.

Bake 8 to 9 minutes until edges of cake are set and center still jiggles. Cool for 3 minutes. White knife, loosen cakes from side of each cup, and turn each out onto dessert plates. Serve immediately.

© Recipe Property of Shawona Jones

Cardamom Cream

Makes ½ cup

INGREDIENTS

½ cup heavy cream
1 tablespoon sugar
3 cardamom seeds, taken out of pods and lightly crushed
1 vanilla bean, scraped

DIRECTIONS

In a medium-sized chilled bowl, add cream and begin to whisk. Once cream starts to thicken, add rest of ingredients and beat until medium-stiff peaks form.

© Recipe Property of Ger-Nis

Cardamom-scented Rice Cream with Saffron Drizzle (Firni)

January 18th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

5 cups cold water
¼ cup raw basmati rice
4 cups half-and-half
¾ cups sugar
6 whole cardamom pods, seeds removed and ground (or 13 teaspoon ground cardamom)
½ teaspoon saffron threads
2 tablespoons heavy cream

DIRECTIONS

Combine the water and rice in a large bowl, and let the rice soak overnight. The next day, transfer ¼ cup of the rice water to a blender. Drain the remaining water from the rice, and place the rice in the blender. Grind the rice as finely as possible, scraping down the sides of the blender jar as necessary.

Bring the half-and-half to a simmer in a large heavy-bottomed saucepan. Add 1 cup of the half-and-half to the blender, and pulse to release some steam; then, blend for 10 seconds to combine. Transfer the contents of the blender to the saucepan, and bring to a simmer over medium heat. Reduce the heat to low, and stir constantly until the rice cream is as thick as a thin pudding and a trail can be made through the cream on the back of a spoon, 16 to 18 minutes (if the mixture foams up in the saucepan, remove the saucepan from the heat for a few seconds, reduce the heat, and continue to cook). Remove the saucepan from the heat, and stir in the sugar and cardamom. Divide between 6 small glasses or ramekins, and cool to room temperature. Cover each glass or dish with plastic wrap pressed directly onto the surface, and chill at least 4 hours or up to 1 day.

Place the saffron in a small skillet, and toast over low heat until the saffron threads are fragrant and darker in color, about 3 minutes. Transfer to a small bowl or to a mortar to cool, and then grind with the back of a teaspoon or with a pestle until powder-fine. Add the heavy cream. Drizzle some saffron sauce over each serving, and serve immediately or chill up to 4 hours.

© Recipe Property of Suvir Saran

Chai

January 14th, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

2 cups milk
1 cup water
1½ tablespoons loose Darjeeling or Earl Grey tea
A 1½-inch piece cinnamon stick, brown in half
9 green cardamom pods, crushed slightly in a mortar and pestle to open
7 whole cloves
A 1½-inch piece fresh ginger, peeled and cut into chunks
6 black peppercorns
1 tablespoon sugar

DIRECTIONS

Combine the ingredients in a medium saucepan and bring to a boil. Remove from the heat, cover and let sleep 15 minutes. Then return to a boil, strain, and serve hot.

© Recipe Property of Suvir Saran

Garam Masala

January 14th, 2011 § 0 comments § permalink

Makes about ¾ cup

INGREDIENTS

1 tablespoon dried miniature rosebuds (optional)
A 1-inch piece cinnamon stick, broken into pieces
2 bay leaves
¼ cup cumin seeds
13 cup coriander seeds
1 tablespoon green cardamom pods
1 tablespoon whole black peppercorns
2 tablespoon whole cloves
1 dried red chile
¼ teaspoon freshly grated nutmeg
18 teaspoon ground mace

DIRECTIONS

If the roses have stems, break them off and discard. Heat the roses with the cinnamon, bay leaves, cumin seeds, coriander seeds, cardamom pods, whole peppercorns, cloves and chile in a medium skillet over medium-high heat, stirring often, until the cumin becomes brown, 2½ to 3 minutes. Transfer to a spice grinder or coffee mill, add the nutmeg and mace, and grind until powder fine. Store in an airtight container for up to 4 months.

© Recipe Property of Suvir Saran

Tarragon & Cardamom Poached Pears with Frothed Rose Water Milk and Pistachios

January 2nd, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

2 cups water
¼ cup rosewater (2 tablespoons reserved)
½ cup honey, plus 1 tablespoon
¼ cup fresh tarragon leaves, chopped fine
4 Bosc pears, peeled, cored and cut into wedges
1 cup 2% milk
2 pods of cardamom (seeds inside)
½ cup dried cherries
½ cup pistachios, shelled and chopped fine

DIRECTIONS

Heat the water, rosewater and ½ cup honey in a large pot of water. When the sugar dissolves add the tarragon and the pears making sure it is at a slow rolling boil. Cook the pears for about 20 minutes uncovered until soft. Take off heat and allow to sit in the water while making the froth.

For the frothed milk

In a saucepan, place cold milk in the pan and begin to heat. Add the remaining 2 tablespoons rosewater, 1 tablespoon honey and cardamom and froth using a little hand held frother or the frother part of your espresso machine. You can also do this with a whisk but it takes a long time!
The key is “frothing” as the milk goes from cold to hot! Remove cardamom before serving.

For serving place a few pears on a dish with a little amount of the syrup water and a few cherries. Spoon the froth over and sprinkle with the pistachios.

Ginger Cardamom Pear Jam

January 2nd, 2011 § 0 comments § permalink

INGREDIENTS

1 pound pears, semi ripe, peeled, cored and chopped and put in lemon water (to keep from browning)
2 cups sugar in the raw
1 tablespoon lemon juice
2 tablespoons fresh ginger, chopped fine
1 teaspoon ground cardamom
1 cardamom pod, split and seeds removed
1 egg white, for brushing tops of pop tarts
2 tablespoons soy or rice milk (vegan option), for brushing tops of pop tarts

DIRECTIONS

In a saucepan over medium heat add ingredients and cook until sugar is dissolved and mixture starts to thicken and reduce. Take off heat and let cool before using to fill pop tart.

Preheat oven to 350°F.

Lay one rolled piece of pie dough on a parchment lined baking sheet and place filling in the center. Cover with another piece of dough and crimp edges closed. Brush top with egg white or soy or rice milk (vegan option) and sprinkle with topping of choice. Bake in preheated oven for 20 minutes or until golden brown. Serve warm.

Suggested Crust: Whole wheat, plain, cornmeal
Suggested Topping: Poppy seeds, sesame seeds, flag seeds

Pear and Cranberry Galette

December 16th, 2010 § 0 comments § permalink

Makes 1 large Galette

INGREDIENTS

For the Pastry:

2½ cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon ground cardamom
14 tablespoons unsalted butter, cold and cut into chunks
1 large egg yolk
½ teaspoon vanilla
2 tablespoons ice-cold sweet wine

For the Galette Filling:

6-8 pears, cored and cut in wedges, ½-inch thick
¾ cup fresh cranberries
½ cup sugar
¼ cup brown sugar
2 tablespoons lemon juice
1 tablespoon lemon zest
Pinch of cinnamon
Pinch of ground cardamom

PREPARATION

In a medium bowl combine flour, sugar, salt and cardamom. Next, cut in butter with a pastry blender or two forks until mixture resembles coarse meal. In a small bowl, lightly beat egg yolk and vanilla; add ice-cold sweet wine. Add the egg mixture to flour mixture and mix just until dough comes together without being wet or sticky; be careful not to overwork dough. Flatten into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour.

Preheat oven to 400°F. Meanwhile, combine pears and cranberries with sugars, lemon juice, zest, and spices, and set aside. Once dough has been chilled, remove from refrigerator and generously flour your work surface and roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Pile pear mixture into the center of the dough, leaving a 1½-inch border. Fold the border over the pears, pleating the edge to make it fit. The center will be open. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes; then slide the galette onto a serving plate.

Pear Ginger Pot Pie Pockets

November 22nd, 2010 § 0 comments § permalink

Makes 12-15 pies

A quick take on the pot pie, somewhere in the middle between a hot pocket and a pop tart but perfect for a quick sweet and spicy snack.

INGREDIENTS

Basic Pie Crust Dough Recipe (follows)
4 medium pears, peeled, cored and chopped fine
1 teaspoon fresh ginger, chopped fine
1 pinch of ground cardamom
½ cup light brown sugar or sugar in the raw
1 teaspoon lemon juice
1 egg, beaten
1 teaspoon flaked sea salt
1 teaspoon turbinado sugar or sugar in the raw

PREPARATION

Pre-heat oven to 400° F.

In a small mixing bowl, combine all ingredients and mix well. Roll out dough, and cut dough into 12 to 15 4-inch squares. Put 2 tablespoons of mixture on the dough on one side, and fold over.
Using wet hands, moisten the seal so it sticks together. You can use a fork to press it down or roll it over like an empanada. Place on a greased baking sheet. Brush outside with beaten egg wash, and sprinkle with salt and sugar. Bake for about 20 minutes or until golden brown.

Pie Crust Dough

INGREDIENTS

1½ cups all purpose flour
2 tablespoons sugar
1 teaspoon cinnamon (optional)
1 teaspoon salt
1¼ sticks of unsalted butter, chilled and cubed
1 egg yolk
2 tablespoons ice water

PREPARATION

Mix together flour, sugar, cinnamon and salt in a large bowl until combined well. Using your hands, add butter and crumble into the flour (a food processor can also be used) until the crust mixture resembles a coarse meal. Add the egg yolk and the ice water, and mix together gently until dough is moist. Form dough into a flat disc, wrap in plastic and chill for at least 1 hour.

Pear Cardamom Ginger Chutney

November 19th, 2010 § 0 comments § permalink

Makes 3 cups

This cranberry sauce alternative is exotic and decadent while still remaining seasonal and partners with turkey exceptionally well. This sweet and spicy chutney will wow your Thanksgiving guests with tingling delight!

INGREDIENTS

3 cups fresh cranberries
2 medium Bosc pears (any variety will do), peeled, cored and chopped medium
1 cup light brown sugar
3 cardomom pods
1 teaspoon cinnamon
1 teaspoon nutmeg, freshly grated
1 tablespoon orange zest
2 tablespoons citrus vinegar
½ cup freshly squeezed orange juice
1 cup water

PREPARATION

Place all ingredients in a sauce pan over medium heat and cook until cranberries begin to burst. Reduce heat to medium low and simmer until sauce is thick and chunky, about 25 minutes.

Pear Riesling Cast Iron Gallette with Cardamom Whipped Cream

October 18th, 2010 § 0 comments § permalink

Serves 6-8

INGREDIENTS

For the Pastry:

1½ cups all-purpose flour
3 tablespoons sugar
1 teaspoon ground cardamom
10 tablespoons (1¼ sticks) unsalted butter, chilled and cut into small pieces
1 large egg yolk
1 to 3 tablespoons ice-cold Oregon Riesling wine

For the Gallette

6-8 pears, cored and cut in wedges, ½-inch thick
½ cup sugar
¼ cup brown sugar
2 tablespoons lemon juice
1 tablespoon lemon zest
Pinch of cinnamon
Pinch of ground cardamom
Cardamom whipped cream, recipe follows

PREPARATION

In a medium bowl combine flour, sugar and cardamom. Next, cut in butter with a pastry blender or two forks until mixture resembles coarse meal. In a small bowl, lightly beat egg yolks; add ice-cold Riesling. Add the egg mixture to flour mixture and mix just until dough comes together without being wet or sticky; be careful not to overwork dough. Flatten into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour.

Preheat oven to 400°F. Meanwhile, combine pears with sugars, lemon juice, zest and spices and set aside. Once dough has been chilled, remove from refrigerator and generously flour your work surface and roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Pile herb sugar mixture into the center of the dough, leaving a 1½-inch border. Fold the border over the pears, pleating the edge to make it fit. The center will be open.

Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, the slide the gallette onto a serving plate. Cut into wedges and serve warm with cardamom whipped cram.

Cardamom Whipped Cream

INGREDIENTS

1 cup whipping cream
1-2 tablespoons sugar
5 cardamom pods, lightly crushed
1 vanilla bean, scraped

PREPARATION

In a medium-sized chilled bowl, add cram and begin to whisk. Once cream starts to get thick, add rest of ingredients and beat until medium-stiff peaks form.

Cherry Chocolate Chip Muesli Energy Bars

October 8th, 2010 § 0 comments § permalink

Makes 18-20 bars

INGREDIENTS

1½ cups rolled oats
½ cup dried cherries
1 cup muesli (of your choice)
6 tablespoons butter
¼ cup nuts (*optional)
½ cup brown rice syrup
½ cup whey or soy protein powder
¼ cup wheat germ
1 teaspoon cardamom
½ cup semi-sweet chocolate chips
½ cup brown sugar

PREPARATION

Preheat oven to 350ËšF. Prepare a half sheet tray with baking spray and set aside. On a separate sheet tray, toast oats and nuts in oven until golden brown and fragrant, 10 to15 minutes, and let cool. In a large mixing bowl, combine all dry ingredients. Meanwhile, place a medium-sized saucepan over medium-low heat and add liquids and warm through, 1 to 2 minutes. Add to dry ingredients, stir well and cool. Once cooled, add chocolate chips and combine. Press oat and nut mixture into prepared half sheet tray and bake for 20 minutes or until browned. Once out of oven, cool for 30 minutes. Once cooled, cut and place in refrigerator overnight. For on-the-go travel, wrap in wax paper.

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