Turkish Cardamom Coffee Food

TURKISH COFFEE

Steps:

• Bring water and sugar to a boil in ibrik.
• If you do not have an ibrik, a small saucepan will work.
• Remove from heat, add coffee and cardamom.
• Return saucepan to heat and allow to come to a boil.
• Remove from heat when coffee foams.
• Again, return to heat, allowing to foam and remove from heat.
• Pour into cup, and allow to sit for a few minutes for the grounds to settle to the bottom of the cup.
• Cardamom pod may be served in cup for added flavor.
• TURKISH COFFEE TIPS:.
• ****** Many people have made note that the coffee did not foam the second boiling. Sorry about that. Maybe if, when you pour the coffee into the cup, you do it from up high. I think I read that somewhere.
• Turkish coffee must always be served with foam on top.
• If you can't find finely ground Arabic coffee, you can purchase a bag of coffee at any coffeehouse and ask them to grind it for Turkish coffee. You need to have a powder-like consistency.
• Do not stir after pouring into cups; the foam will collapse.
• Always use cold water.

TURKISH CARDAMOM COFFEE

Steps:

• In a coffee grinder, place whole coffee beans and 5 cardamom pods it and grind until coarsely ground.
• Pour ground coffee and cardamom into the pitcher of the french press, with the lid and plunger off. Set aside.
• Bring to a boil 5 ½ cups water in a tea pot or sauce pan. Once boiling, remove from heat and let cool for 30 seconds.
• Pour ½ of the water into the french press pitcher with coffee grounds at bottom. Wait 30 seconds and stir the water and coffee grounds a little with a spoon. Pour the rest of the hot water into the pitcher, and place the lid with the plunger all the way up on the pitcher. Leave the plunger up and let the pitcher sit for 4 to 5 minutes.
• Now hold the pitcher handle and press the plunger down firmly on the french press. Serve immediately. Can be served black, or with optional sweetener and cream.

TURKISH COFFEE POTS DE CREME

Steps:

• Bring 1 2/3 cups cream to a boil in a saucepan over medium heat. Remove from the heat, add the cardamom, cover and let steep 30 minutes.
• Preheat the oven to 325 degrees F. Bring a small pot or kettle of water to a boil. Place a folded damp kitchen towel in a 2-quart baking dish; arrange 8 espresso cups in the dish (the towel will keep the cups from moving).
• Whisk the egg yolks and salt in a bowl. Return the cream to medium heat, add the sugar and bring to a boil, stirring to dissolve the sugar. Strain the cream into the egg yolks, whisking constantly. Stir in the espresso and vanilla until combined. Transfer to a liquid measuring cup, then divide among the espresso cups.
• Place the baking dish in the oven and pour boiling water into the dish until it reaches halfway up the outside of the espresso cups. Cover the dish tightly with foil and bake until the custard sets around the edges but still jiggles in the center, 35 to 45 minutes.
• Let the custards cool in the water bath, about 10 minutes, then transfer to a rack to cool completely, about 30 minutes. Cover each cup with parchment paper (to absorb condensation), and then plastic wrap. Refrigerate until set, at least 2 hours.
• Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer until soft peaks form. Top each pot de creme with a dollop of whipped cream and sprinkle with pistachios.

TRADITIONAL BAHRAINI CARDAMOM COFFEE

Steps:

• Bring water to boil.
• Add the coffee, cardamom, and saffron .simmer uncovered on low heat for 3 minutes.
• Strain mixture into jug.
• Bring mixture up to the boil again then remove from the heat. Add the rose water & pour into a coffee pot.
• Serve in demi tasse coffee cups with dates, mixed nuts or pastries.