RECIPE: I have 2 recipes that use CARDAMOM--> Sour Cream Apple Pie and NISSUA BREAD: REC:

RECIPE:
D

dianncy1964

Well-known member
This is an interesting recipe and unique in flavor

NISSUA BREAD

PREHEAT OVEN 350°

Ingredients:

½ cup butter

1 package yeast, active dry

3 TABLESPOONS warm water (lukewarm) Note: 10 seconds in microwave

3 large eggs, beaten

1 cup milk, scaled and cooled

½ cup sugar

¼ teaspoon salt

1 teaspoon ground cardamom

5 cups un-sifted, all-purpose flour

TOPPING:

2 TABLESPOONS sugar, plus more to sprinkle on top

2 TABLESPOONS butter

½ cup coffee

DIRECTIONS:

1) Melt butter and set aside to cool

2) Dissolve the yeas in the lukewarm water, using a whisk, whisk yeast in water until frothy, and set aside.

3) In a large mixing bowl (I use an electric mixer) combine beaten eggs, milk, sugar, salt, cardamom, yeast mixture and butter. Mix. Add flour and mix for 2 to 3 minutes.

4) Knead dough until smooth, on a floured surface or in mixer.

5) Shape into a ball and place in a greased bowl, cover and put in a warm place and let rise until nearly doubled in bulk, about 2 hours.

6) Punch down and divide into 2 equal portions, or 3 for smaller loaves.

7) Divide each equal portion into thirds.

smileys/bigeyes.gif Roll each third between hands to form strands (look like long snakes haha) 18 to 24 inches long.

9) Place 3 strands (of a portion) on a smooth surface, crossing in center, and braid out to each end. Form braid into a ring or keep straight (I like it straight easier to work with) Repeat with other portion, form into 3 strands and braid.

10) Cover lightly with wax/parchment paper and let rise in a warm place until nearly doubled, about 2 hours.

11) TOPPING- Meanwhile, prepare the topping by combining sugar, butter and coffee in a small saucepan. Stir until sugar is dissolved and butter is melted. Keep warm, but do not let boil.

12) Place in a preheated 350° oven for about 10 minutes or until light brown-

13) Take Nissua Bread out of the oven, and using a pastry bush, brush the coffee (#11) mixture on the loves and return for another 15 minutes.

14) Remove from oven, sprinkle tops with a dusting of sugar and let cool.

NOTE: It was suggested to add a cup of golden raisins to mixture, or pecans. Alternatively, can sprinkle on top of Nissua Bread

 
REC: (cardamom) WINTER WHITE CHEESECAKE

Winter White Cheesecake



Ingredients

Crust:

175g graham wafer crumbs
60ml melted butter
2t vanilla sugar

Filling (all at room temp):

200g white chocolate shards
80ml double cream
300g marscapone cheese, at room temperature
3 large eggs, separated
4t vanilla extract
a pinch of salt
4 cardamom pods’ worth of seeds, ground finely

Topping:

100g white chocolate shards
40ml double cream
2T crème de cacao

Putting it together:

Prepare one 8” diameter, 2” high springform pan

Combine all crust ingredients together and press firmly into spring form, leaving about ¼” of the side’s top uncrumbled. Then preheat oven to 325F.

For the filling:

Melt white chocolate in a bowl on top of a pot of boiling water, then add cream and stir until smooth; set aside to cool slightly.

Beat egg whites into soft peaks. In a separate bowl, beat marscapone with vanilla, cardamom and salt until soft and fluffy. Then add one yolk at a time, beating well after each addition. Mix in white chocolate until fully incorporated. With a spatula, carefully fold in the egg whites so as to not lose their airiness—it doesn’t have to be fully, fully incorporated—a little bit of streaky white is okay.

Pour filling into spring form pan and bake until the sides have set and the top is slightly jiggly—somewhere between 45 and 75 minutes.
I usually start checking at the 45 minute point and decide how much longer it needs—usually it’s done in about 55-60 minutes, but a couple of times it did take longer.

Turn off the heat and let the cheesecake sit in the oven for an hour. The cake will rise and then fall.

Remove from oven and let cool in a draft-free place until it gets to room temperature. If you are making this in advance, you can tightly wrap it in clingfilm and put it in the fridge until you are ready to pour on the topping—the cheesecake can keep like this for a couple of days.

For the Topping:

Melt white chocolate in a bowl on top of a pot of boiling water, then add cream and liqueur and stir until smooth. Pour over the top of the cheesecake and let set in fridge for several hours.

Before serving, let stand at room temp for about an hour.

http://cardamomaddict.blogspot.com/2006/02/shf-16-winter-white-cheesecake.html

http://i22.photobucket.com/albums/b346/Cardamomaddict/Chocolate/060127Winterwhitecheesecake.jpg

 
I get the distinct feeling you're on a cardamom kick. smileys/smile.gif Did you see the link I posted for

Bittersweet Chocolate and Cardamom Cupcakes at #12348?

 
This one sounds good (minus the cloves - I hate them). Spice Cake with Cardamom-Coffee Icing...

SPICE CAKE WITH CARDAMOM-COFFEE ICING

"Scandinavian spice cake.... Adjust the icing to your liking..."

INGREDIENTS:

Cake
2 1/4 cups unbleached flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground black pepper
1/2 teaspoon ground cardamom
1/2 cup butter
1/2 cup dark brown sugar
1 cup sugar
2 eggs
1 1/2 teaspoons vanilla
1 1/4 cups buttermilk

Cardamom-Coffee Icing:
1/4 cup milk
1 tablespoon espresso powder
1 teaspoon ground cardamom
1 teaspoon vanilla
1 cup butter
3/4 cup confectioners' sugar

DIRECTIONS:

To make the cake:
Preheat oven to 350 degrees.
Sift dry ingredients.
In a large bowl, cream butter & sugars; add eggs one at a time; then vanilla, mixing until light and fluffy (about 5 minutes).
Beat in dry ingredients alternating with buttermilk, beginning and ending with flour mixture.
Beat until just smooth, about a minute.
Pour into two 8-inch (or a 13x9) greased and floured pans. Bake for about 30-35 minutes for layers, 35-40 minutes for 13X9 cake, or until cake tester is removed clean.
Remove from oven and cool on racks about 10 minutes. Remove from pans and finish cooling on racks.

To make the icing:
Heat milk and dissolve espresso powder in it, then allow it to cool.
Beat together remaining ingredients, add coffee mixture and continue beating until fluffy.
Ice cake when cool.

12 servings 1 cake

Recipe adapted from Savoring the Seasons of the Northern Heartland

http://www.recipezaar.com/169866

 
Seriously ~ what have cloves done to you? They are a nice spice WOW THIS IS THE ULTIMATE RECIPE

THIS IS A DEFINITE HAVE TO MAKE ~ TOMORROW Oh yeah, this will be made tomorrow

The ingredients alone makes you drool

Once again, Your Chocolate Highness you DON'T DISAPPOINT ~

 
I hated cloves too - until I tried Mark in Houston's Pickled Pineapple!

I really didn't like cloves. Bad memories of chomping down on whole ones stuck in hams - eeww.

But for some reason, I went along with it in Mark's Pickled Pineapple, and I can't imagine it without it.

Now I always use it when it's called for, but may reduce the amount just a bit, in case it gets too overwhelming.

But a little bit is good.

Really smileys/smile.gif

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=16636

 
I always omit the cloves in any and every recipe. My husband can't stand them either! I LOVE

cinnamon and I like nutmeg a lot, but cloves offend me. Hey, I hate ricotta cheese, too, and many have tried to convert me without success. smileys/smile.gif
It would be interesting to start a thread on the foods we hate - there would be lots of disagreement *and* agreement, I'm sure! I think I'll start a thread.

 
Here's another recipe that sounds good: Apple Cardamom Cake

APPLE CARDAMOM CAKE

Cardamom is that elusively fragrant spice associated with Scandinavian and Indian cooking. It's especially good with apples. This rich, moist apple cake doesn't need icing. Simply dust with icing sugar and serve it in wedges for afternoon tea, snacks, a coffee party or brunch.

Ingredients:

1 cup (250 mL) granulated sugar
3/4 cup (175 mL) firmly packed brown sugar
2/3 cup (150 mL) melted butter, cooled
2 eggs
1 tsp (5 mL) vanilla
2 cups (500 mL) sifted all-purpose flour
2 tsp (10 mL) baking soda
2 tsp (10 mL) cinnamon
1 tsp (5 mL) each nutmeg and cardamom
1/2 tsp (2 mL) salt
1 cup (250 mL) chopped pecans or unblanched almonds
4 cups (1 L) peeled, cored chopped apples
3 tbsp (50 mL) icing sugar

Preparation:

Grease 10-inch (4 L) angel food cake pan or similar pan and dust lightly with flour.

In large mixing bowl, blend together sugars; beat in butter, eggs and vanilla to make smooth batter.

Sift together flour, soda, spices and salt. Measure out about 1/4 cup (50 mL) and dust nuts. Mix sifted dry ingredients into butter batter; quickly stir in floured nuts and apples. Transfer to prepared pan.

Bake in 350°F (180°C) oven for 50 minutes or until skewer inserted in centre of cake comes out clean. Let cake cool in pan on rack. If possible, store for 1 day in airtight container before cutting.

To serve, remove from pan and, positioning patterned cardboard (or paper lace doily) over top of cake, sieve icing sugar onto cake. Remove cardboard.
Additional Information

Tip: To make patterned cardboard, cut out designs of your choice in piece of heavy cardboard.

Servings: 12

From CanadianLiving

http://www.canadianliving.com/food/apple_cardamom_cake.php

 
Fly's hate the way the smell too~ in fact: If "you" cut a lemon in wedges and insert some cloves ...

into the lemon wedges ~ fly's and mosquito's will not go near them~ that is why if "you" put them in your yard during a picnic or barbecue "you" will not be bothered by these unwanted guests....

Also ~( Yes!! I'm on another kick: Natural Remedies) if you plant basil around the perimeter of your house it has 2 benefits: One) no termites ... seems basil is a natural repelent of termites and Two) you have basil......

Cool huh

And before you ask me what have fly's and mosquitoes done to me ~ I'm allergic to mosquitoes and fly's are just plain *icky

 
Seriously Meryl, tell us how you REALLY feel about clove (a nice spice) don't hold back hahahaha

You are too cute..... hate hate hate cloves, you remind me when my son Joe was little he use to hate hate hate chili because it looked like dog food to him hahahaah you're killing me here Meryl hahahaha

 
I love these tips, dianne! Post more, post more!

I gotta try those lemon/clove repellents - they always seem to find me, and not hubby.

Must be because the mosquitoes have a sweet tooth smileys/smile.gif

 
Blech Blech Blech. AND I'm a cheese lover - love goat cheese (both aged and young), blue cheese,

extra sharp cheddar, Gruyere, Parmigiano Reggiano, yogurt cheese, aged gouda, etc.

 
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