CARDAMOM BALLS
Make and share this Cardamom Balls recipe from Food.com.
Provided by ellie_
Categories Dessert
Time 40m
Yield 40-48 cookies
Number Of Ingredients 8
Steps:
- In a large bowl of an electric mixer cream butter and sugar together until llight.
- Add egg, beating until thick. Stir in cream.
- In a seperate bowl sift together dry ingredients (flour - salt) and then add the cardamom to sifted ingredients.
- Add dry ingredients to wet ingredients, mixing until stiff dough forms.
- Chill dough.
- Shape chilled dough into balls (1 inch) and arrange on lightly greased baking sheet.
- Bake at 375 degrees F for 10-12 minutes or until golden.
SWEDISH CARDAMOM MEATBALLS
Steps:
- In large mixing bowl, soak bread crumbs in milk for 5 minutes. Add meat, eggs, salt, pepper, cardamom and chopped onions. Mix well and roll into 1 to 1 1/2-inch meatballs. Saute meatballs in 1/4 cup butter approximately 20 minutes. In a separate skillet, saute sliced onions with 1/4 cup butter, sugar, and pepper until caramelized, about 10 to 15 minutes. Remove mixture from both pans and place on separate plates. Deglaze both saute pans with the remaining 1/2 cup butter and beef broth, scraping up the browned bits. Cook over high heat for 1 minute. Place the contents of both saute pans into one large pot and add cream, onions, gravy maker seasoning and spices and bring to a simmer. Make a slurry with cornstarch and water. Whisk the slurry into the mixture to thicken. Add meatballs and simmer approximately 20 to 30 minutes.
CARDAMOM BALLS
These spice laden gems are not overly sweet which is a nice change from the chocolate coated chock full of chips cookies my kids want me to make. Not too sweet with plenty of flavor and the smaller size means you can have three and not just one. And yes you really need to grind your own nutmeg and cardamom, it does make a big difference. You can adjust the clove and cardamom to taste. I go easy on the clove and heavy cardamom.
Provided by matt_maples
Categories Dessert
Time 29m
Yield 2 1/2 dozen
Number Of Ingredients 13
Steps:
- Heat oven to 375.
- Cream shortening and sugar.
- Add honey, vanilla and egg, beat until lighter in color.
- Sift flour, salt, soda, and spices.
- Add dry to the shortening mixture blending well.
- Form into balls one inch across.
- Bake on a lightly greased cookie sheet and bake for 9 minutes. I use a dark baking sheet and that helps them keep their shape better.
Nutrition Facts : Calories 933.1, Fat 45.3, SaturatedFat 11.4, Cholesterol 74.4, Sodium 761.5, Carbohydrate 122.3, Fiber 6.1, Sugar 47.4, Protein 12.7
SWEDISH CARDAMOM MEATBALLS
From a Food Network "Calling All Cooks" segment several years ago as made by Inglill Mutti with my alterations. These are about as Swedish as they get and my once a year MUST make recipe each Christmas season. This joins my Top Ten favorite recipes! Two tips: Cardamom can be expensive & hard to find. I finally found it at "Wild Oats" where bulk spices are sold by the ounce. I also use Tyler Florence's recipe for the accompanying Lingonberry Sauce, another hard to find item. I found 2 brands at Cost Plus World Market, and I also hear it's sold at Ikea if there's one near you.
Provided by San Marcos Sunshine
Categories Pork
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- Soak bread crumbs in milk or buttermilk in large mixing bowl for 5 minutes. Add meat, eggs, salt & pepper, cardamom and 1 cup chopped onion. Mix well and roll into 1-1/2" meatballs. It helps to wet your hands as you roll.
- Saute meatballs in 1/4 cup butter approximately 20 minutes. Remove browned meatballs and set aside.
- In same skillet, saute 1/2 cup chopped onion with 1/4 cup butter, sugar and pepper unti caramelized, about 10 minumtes.
- Add beef broth to onion & sugar mixture, scraping up any browned bits from the pan. Briefly cook over high heat.
- Add cream, gravy maker and all other spices and bring to a simmer.
- Make a slurry of the cornstarch & water and whisk the slurry into the mixture to thicken.
- If you're going to serve the meatballs right away, add them to the sauce and simmer another 20-30 minutes. Otherwise, cool and refrigerate sauce & meatballs, either together or separately. (I do this separately, as I often freeze the meatballs without the sauce.).
- Combine all ingredients for the lingonberry sauce and mix well.
- Serve meatballs in a chafing dish with sauce and lingonberry sauce on the side as a dip.
Nutrition Facts : Calories 575, Fat 40.3, SaturatedFat 21.3, Cholesterol 195.6, Sodium 591.5, Carbohydrate 28.3, Fiber 1.5, Sugar 7.8, Protein 24.6
MATZO BALL SOUP WITH CARDAMOM, TURMERIC, AND LIME
This is a Passover-friendly version of gondi, the Persian Jewish soup dumpling made from chickpea flour and ground chicken. What makes these matzo balls unique are the seasonings: cardamom, turmeric, and lime. Pair this soup with the Sabzi Khordan edible herbs platter and you've got a classic Iranian Shabbat meal.
Provided by Louisa Shafia
Categories Passover Soup/Stew Lime Cardamom Garlic Cilantro
Yield Serves 8
Number Of Ingredients 15
Steps:
- Purée onion and garlic in a food processor. Transfer to a large bowl and whisk in eggs, oil, club soda, and lime zest. Stir in matzo meal, cardamom, turmeric, pepper, and 2 tsp. salt. Cover with plastic wrap and chill at least 2 hours and up to 24 hours.
- Combine broth and 1 1/2 tsp. salt in a large pot. Cover and bring to a simmer over medium heat.
- Meanwhile, set bowl of matzo ball dough next to a bowl of water and a rimmed baking sheet. Coat your hands with water and roll scant 2 Tbsp. dough into a ball; place on sheet. Repeat with remaining dough; you should have about 16 balls.
- Bring broth to a rapid simmer. Gently drop in matzo balls, one at a time, then cover with a tight-fitting lid. Return to a rapid simmer, then reduce heat, bring to a gentle simmer, and cook matzo balls, without uncovering, until the centers are cooked through, 35-45 minutes. Add carrots and cook until just tender, 1-2 minutes. Remove from heat and season with salt if necessary. Divide matzo balls and broth among bowls, top with cilantro, and serve lime wedges alongside.
- Do Ahead
- Matzo balls can be cooked 2 days ahead. Transfer matzo balls and broth to separate resealable containers and chill. Gently reheat matzo balls in broth before serving.
More about "cardamom balls food"
BEST SWEDISH CARDAMOM BUNS (KARDEMUMMABULLAR)
From theviewfromgreatisland.com
5/5 (57)Total Time 2 hrs 45 minsCategory BreakfastCalories 373 per serving
- In a small saucepan, melt the butter and then add the milk. Warm the mixture until it's lukewarm, and then add it to the bowl of a stand mixer fitted with the dough hook attachment. Note: the milk should not be hot, just barely warm to the touch, or it will kill the yeast.
- Add the yeast to the bowl with the milk and butter mixture, and mix to dissolve. Then add the salt and sugar, and mix together.
- With the mixer running on low speed, slowly add the flour. Once all the flour has been added, continue to knead for about 10 minutes. The dough should be smooth and pulling away from the side of the bowl.
- Cover the bowl (no need to transfer to a separate greased bowl) and allow to rise for 45 minutes to an hour, or until about doubled in size. Note: find a nice warm spot for your dough to rise.
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