ORANGE-CARDAMOM SPRITZER
Steps:
- For the cardamom simple syrup:
- In a small saucepan, combine all the ingredients and bring to a simmer over medium heat. Stir until sugar is dissolved, then remove from heat. Let syrup cool to room temperature, then strain.
- For the cocktail:
- Fill each glass with 1 teaspoon cardamom syrup, and add a dash of bitters. Top up with prosecco and serve garnished with an orange twist.
CARDAMOM SIMPLE SYRUP
Make and share this Cardamom Simple Syrup recipe from Food.com.
Provided by momaphet
Categories Low Protein
Time 10m
Yield 3/4 cup
Number Of Ingredients 3
Steps:
- Bring water and cardamom to a boil. Stir in sugar until fully dissolved.
- Remove from the heat and allow to cool. Keep in the refrigerator for 3 days, then remove the cardamom.
THE SOUL TRAIN
Tequila and cardamom is an unexpected combination, time does not include making the cardamom simple syrup. You'll need cheese cloth and kitchen twine for steeping the pod or you can strain the syrup with a fine strainer but you might still get bits, Store extra syrup in the fridge
Provided by momaphet
Categories Beverages
Time 4m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Simple Syrup:.
- Wrap cardamom in cheesecloth and tie with kitchen twine into a tight packet; set aside.
- Combine sugar and water in a 1-qt. saucepan over medium-high. Cook, stirring occasionally, until sugar is dissolved, 2-3 minutes. Remove from heat and add cheesecloth packet. Let syrup cool completely and chill 8-10 hours.
- Remove packet and refrigerate syrup until ready to use.
- Cocktail:.
- Combine tequila, syrup, and juices in an ice-filled shaker. Shake well.
- Strain into a rocks glass with 1 large cube; garnish with lime slice.
Nutrition Facts : Calories 402.6, Sodium 5.2, Carbohydrate 104, Fiber 0.1, Sugar 102.8, Protein 0.2
ORANGES IN CARDAMOM SYRUP
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Using vegetable peeler, remove 5-inch-long strip of peel from 1 navel orange; reserve. Using knife, cut off remaining peel and white pith from oranges. Cut oranges lengthwise in half, then crosswise into 1/3-inch-thick slices; place slices in bowl.
- Using mortar and pestle, grind cardamom to break open pods and pulverize black seeds and husks, yielding about 1/2 teaspoon crushed cardamom. Transfer cardamom and reserved orange peel strip to heavy medium saucepan. Add 3 cups water, sugar, lemon peel, and cinnamon stick; bring to boil. Reduce heat to low; simmer until mixture is reduced to 1 cup, about 50 minutes. Cool syrup 10 minutes. Strain, discarding solids in strainer.
- Pour warm syrup over oranges and chill at least 6 hours or overnight.
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- Pre-cook flour, yudane (8:00 a.m.)Add the flour listed in the Pre-cooked Flour (Yudane) section to a small heat-proof mixing bowl. Boil the water and pour it over the flour in the bowl. Stir or whisk until the mixture tightens up and all dry bits are incorporated. Let the pre-gelatinized flour cool on the counter until mixing.
- Cut the butter into 1/4″ pats and let warm to room temperature while mixing the ingredients. In the bowl of a stand mixer fitted with the dough hook attachment, add the milk, flour, sourdough starter, eggs, sugar, yudane, cardamom, and salt. Mix on speed 1 to 2 minutes until incorporated. Increase the speed to 2 and mix for 5 to 6 minutes until the dough begins to clump around the dough hook (but not completely). Let the dough rest for 10 minutes. Turn the mixer on to speed 1 and add the butter, one pat at a time, waiting to add each until the previous is absorbed. Continue until all the butter is added and the dough is shiny and smooth; this could take around 5 to 8 minutes.
- Bulk fermentation (9:30 a.m. to 12:30 a.m.)Transfer the mixed dough to a bulk container and let ferment for 3 hours at 75ºF (23°C). Perform 3 sets of stretch and folds at 30-minute intervals.
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15 RECIPES THAT PROVE CARDAMOM MAKES EVERYTHING TASTE ...
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- Aromatic Shrimp and Noodle Medicine Soup. A highly seasoned broth and robust cashew purée add layered flavor to this warming soup. View Recipe.
- Coconut Chicken Curry with Turmeric and Lemongrass. This isn’t a super-saucy curry; the aromatics will brown and fry in the pan, yielding lots of yummy crisp bits.
- BA's Best Masala Chai. This chai is definitively ginger-forward. Feel free to add a little more maple syrup if you like it on the sweeter side. View Recipe.
- Spiced Rice. Rinsing the rice before cooking ensures the grains will be fluffy and separated, not gluey. View Recipe.
- Fruit Salad with Thousand-Flavor Syrup. A thousand might be an exaggeration, but this complex fruit syrup can be used countless ways. Add to spritzes, drizzle over fruit salads, mix into yogurt, or spoon onto grapefruit halves (just to name a few).
- Cardamom Crème Fraîche Dip. Dip strawberries into the creamy thing first, then the crunchy one. View Recipe.
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- Chicken Tikka Masala. The yogurt helps tenderize the chicken; the garlic, ginger, and spices in the marinade infuse it with lots of flavor. View Recipe.
- Dale Talde’s Korean Fried Chicken with Kimchi Yogurt. The double-frying technique is the secret to a shatteringly-crisp crust; the first phase sets the spiced batter in place, the second lacquers the chicken with a sticky, crunchy outer layer.
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- Whisk together the espresso and warm honey in a heatproof measuring cup with a pour spout. Pour an equal amount of the sweetened espresso into each of two serving mugs.
- Whisk the milk and the cardamom together and then froth and heat the milk using a milk frother. If your frother doesn’t have a heating mechanism simply warm the milk in the microwave before adding the cardamom, 30 to 45 seconds on high, until it reaches your desired temperature.
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- Brush each bun liberally with the beaten egg and bake for 22-26 minutes, until the buns are a deep golden brown.
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