Cardamom Spices Up Recipes

Cardamom first came onto my radar screen when I was in high school. One of my best friends was of Norwegian heritage and I helped his family make Christmas cookies one year. His mother used a strange pale brown spice called cardamom in her krumkaka, a thin cookie pressed in a cast iron pan that was carved with an intricate scroll design. I learned that cardamom is prized throughout the Scandinavian nations, where it is used primarily in baked goods such as bread, abelskivers, cookies, and other sweets.

The next time I ran into cardamom was when I lived in England and developed a taste for Indian food. Several of the recipes I found called for green cardamom pods, which were readily available in grocery stores. Each lemon-shaped pod contained three or four black seeds that were intensely flavored. The pods would open during cooking and spill out their contents, which I would then carefully pick out so I wouldn’t be surprised by a sudden crunch when I was eating. In India cardamom is known as the “Queen of Spices” and featured in everything from meat dishes to rice pudding.

Cardamom is grown in warm climates and used in cuisines throughout the world. In addition to lending a spicy, slightly sweet flavor to foods, cardamom was used in medicines and as an aphrodisiac by many Indians. Ancient Greeks and Romans used it in perfume. Green cardamom pods are considered by most to be superior to white or brown ones, so watch for those if you want to buy cardamom whole. Cardamom loses its flavor quickly when it is ground, so buy whole seeds and grind them yourself, or buy the spice fresh in the bulk food section, where you can purchase small amounts.

My sister Angela lived in India for two and a half years and developed her own recipe for Chai Tea. Unlike the syrupy sweet chai of coffee shops, this milky beverage is light on sugar but still packs great flavor.

I make bread often, and if I ask that same sister to pick the recipe, nine times out of ten she’ll ask for Cardamom Braid. These loaves have a lovely presentation and smell delicious while they’re baking. Slices of it taste best toasted.

Angela believes cardamom can be suitably used in any recipe that calls for cinnamon, nutmeg, or ginger. The closest substitute is cinnamon, so if you’re feeling adventurous try using cardamom instead of or in addition to cinnamon in one of your favorite recipes. While you’re eating, think of the tropical climate where the Queen of Spices reigns supreme in gardens and fields. Hopefully it will help warm the cold January nights.

Cardamom Braids
Makes 2 loaves
1 ¼-ounce package yeast
1½ c. warm milk (110-120 degrees)
½ c. butter
1/3 c. sugar
1 egg
1 egg yolk
2½ t. ground cardamom
¼ t. salt
5 to 5½ c. all-purpose flour

Pour yeast into warm milk and stir to dissolve. Let sit for five minutes.

In a large bowl, combine the milk mixture, butter, sugar, egg, egg yolk, cardamom and salt. Add 3 cups flour and mix until smooth. Stir in remaining 2 cups of flour, adding more flour if needed to form a soft dough.

Place dough on a floured breadboard and knead until smooth and elastic, 8-10 minutes. Grease bowl with oil or cooking spray. Place dough in bowl and turn until it is coated with oil. Cover bowl with a dish towel and let rest in a warm place until doubled in size, about 1 hour.

Punch dough down. Divide dough into six balls of equal size. Shape three balls into ropes about 14 inches long. Place ropes on a greased baking sheet and braid, pinching ends under firmly to seal. Repeat with remaining three balls. Cover with a dish towel and let rise until doubled, about 1 hour.

Heat oven to 375 degrees. Cook bread for 20-25 minutes or until golden brown. Place pan on a wire rack. Once bread has cooled slightly (about 5 minutes), remove from pans, place bread on wire rack, and let loaves cool completely.


Chai Tea
Makes two servings
16 ounces water
1 bag black tea (preferably Assam or English Breakfast)
½" thick slice fresh ginger, cubed
1 t. cardamom
1 t. cinnamon
1 t. vanilla
½ t. cloves
½ t. nutmeg
½ t. aniseed
¼ t. black pepper
1 T. sugar
8 ounces milk

In a small saucepan boil the water, tea and ginger until the water is dark. Add the spices and vanilla. Simmer for 2-3 minutes (longer if a stronger flavor is desired), stirring occasionally. Add the milk and sugar. Simmer for one minute. Strain to remove the spices and tea bag, if desired. Serve immediately.

Even better Carrot Cake

I think my recipe for Carrot Cake (see Halloween Cake! post) is pretty good. I developed that recipe after years of trying different cakes and making improvements to them. So when my dad presented me with a recipe called Best Carrot Cake Ever, I chuckled and told him it couldn't get as good as mine. I'm afraid I had to eat my words... after I ate two pieces of this terrific carrot cake.

http://allrecipes.com/Recipe/Best-Carrot-Cake-Ever/Detail.aspx

Pumpkin pie that could make you a hero

I'm not known for my pies. Cheesecake? Check. Pavlova with hand-whipped egg whites? Easy enough. Four layer chocolate cake that takes three days to make? No problem. But pie crust? It's enough to make me shake in my boots. I know you're supposed to use cold ingredients. I know you're not supposed to work the dough too much. But no matter what I do the pie crust never turns out very good. Not nearly as good as, say, my sister Kathryn's.

So when my sister called me last night and asked for a pie recipe, I nearly jumped for joy. I wish I could say it's because of my stellar pie making ability, but it's really because the recipe is that good. Don't let the plain name - Pumpkin Pie - fool you. This particular pumpkin pie is spiked with chipotle chili powder, which gives it just a touch of smoky heat. It's the perfect accent for the pumpkin. Even though pumpkin pie "season" has passed, I'd recommend making it as soon as possible. It might make you a pie hero in your own home.

http://www.marthastewart.com/recipe/pumpkin-pie-with-chipotle

P.S. Hi Kathryn!