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Topic: CARDAMOM recipes

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Subject: CARDAMOM recipes
Date Posted: 7/12/2009 12:52 AM ET
Member Since: 2/24/2006
Posts: 62
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Anyone have recipes with the spice Cardamom to share?



Last Edited on: 7/17/09 1:10 AM ET - Total times edited: 1
Subject: Cardamom Cookies
Date Posted: 7/17/2009 1:09 AM ET
Member Since: 2/24/2006
Posts: 62
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Okay...I'll be the first.   I wanted to know what cardamom tasted like as it is a totally new spice to me.  I just made these and they melt in your mouth.  They are very easy to make and something light and different for summer.  (And my husband and son give them a thumbs up!)

Cardamom Cookies

Ingredients:

  • 2 cups butter, softened
  • 2-1/2 cups confectioners' sugar, divided
  • 1-3/4 teaspoons almond extract
  • 3-3/4 cups all-purpose flour
  • 1 teaspoon ground cardamom
  • 1/8 teaspoon salt
  • 1 cup finely chopped walnuts

Directions:

In a large bowl, cream butter and 1-1/2 cups confectioners' sugar until smooth. Beat in extract. Combine the flour, cardamom and salt; gradually add to the creamed mixture. Stir in walnuts.
    Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 15-17 minutes or until edges are golden.
    Roll warm cookies in remaining confectioners' sugar. Cool on wire racks. Yield: 6 dozen.

Subject: Update
Date Posted: 7/19/2009 9:25 PM ET
Member Since: 2/24/2006
Posts: 62
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These actually taste better the second or third day. The flavor of the spice "blossomed" for lack of a better word.

Date Posted: 7/22/2009 2:07 PM ET
Member Since: 7/23/2005
Posts: 7,407
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We love curry dishes.... I've made this one and it's quite good.  I used boneless chicken breasts (four, I think) and threw everything into the crockpot.  We served it over rice.

CHICKEN CURRY

  • 8 bone-in chicken breast halves, skinless
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 2 onions, peeled and quartered
  • 1 teaspoon finely chopped fresh ginger root
  • 1 teaspoon crushed garlic
  • 1 tablespoon hot (Madras) curry powder
  • 1 (15 ounce) can tomato sauce
  • 1 (10 ounce) can coconut milk
  • 4 whole cloves
  • 4 pods cardamom ( I used 1/2 tsp. ground cardamom)
  • 1 cinnamon stick (I just used a little bit of ground cinnamon)
  • salt to taste
  1. Rinse chicken and pat dry; season with salt and pepper to taste. Heat oil in a large skillet over medium high heat, then saute chicken until browned. Remove chicken from skillet and set aside.
  2. Saute onions in skillet until translucent; add ginger and garlic and saute until fragrant, then stir in curry powder.
  3. Return chicken to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick. Season with salt to taste and stir all together.
  4. Reduce heat to low and simmer until chicken is tender and cooked through (no longer pink inside), about 20 to 25 minutes.

 

 

These are yummy, I used to make them for the holiday cookie trays:

PFEFFERNUSSE COOKIES

  • 1/2 cup molasses
  • 1/4 cup honey
  • 1/4 cup shortening
  • 1/4 cup margarine
  • 2 eggs
  • 4 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 cup brown sugar
  • 1 1/2 teaspoons ground cardamom
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 2 teaspoons anise extract
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1 cup confectioners' sugar for dusting

 

  1. Stir together the molasses, honey, shortening, and margarine in a saucepan over medium heat; cook and stir until creamy. Remove from heat and allow to cool to room temperature. Stir in the eggs.
  2. Combine the flour, white sugar, brown sugar, cardamom, nutmeg, cloves, ginger, anise, cinnamon, baking soda, pepper, and salt in a large bowl. Add the molasses mixture and stir until thoroughly combines. Refrigerate at least 2 hours.
  3. Preheat oven to 325 degrees F (165 degrees C). Roll the dough into acorn-sized balls. Arrange on baking sheets, spacing at least 1 inch apart.
  4. Bake in preheated oven 10 to 15 minutes. Move to a rack to cool. Dust cooled cookies with confectioners' sugar.


Last Edited on: 7/22/09 6:22 PM ET - Total times edited: 2
Date Posted: 7/23/2009 11:38 PM ET
Member Since: 2/24/2006
Posts: 62
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www.auntrobinskitchen.com



Last Edited on: 8/25/09 11:32 PM ET - Total times edited: 1
Date Posted: 8/1/2009 12:03 PM ET
Member Since: 5/20/2008
Posts: 2,161
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I don't have a recipe handy, but I love Gulab Jamun and it usually has cardmom in it.  http://www.indianfoodforever.com/desserts/gulab-jamun.html I prefer to eat this *cold*, although its normally served warm. You do have to fry the balls very slowly. the one time I made them I couldn't believe how long I stood there with them!

Date Posted: 8/1/2009 2:26 PM ET
Member Since: 2/24/2006
Posts: 62
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Those sound wonderful!  I have stayed in my cooking comfort zone for too long!  I will try these this week.  The more I experiment the more I realize how many foods I"ve missed out on eating all these years. 

Thank you very much!

Robin

Date Posted: 8/2/2009 6:35 PM ET
Member Since: 11/24/2005
Posts: 5,638
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Last Edited on: 2/20/10 6:11 PM ET - Total times edited: 1
Date Posted: 8/27/2009 11:49 AM ET
Member Since: 12/27/2008
Posts: 42
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Cardamom seeds in the coffee basket make heavenly coffee.

I've been using cardamom in the dry spice rub I put on meat (ribs, pork roast, chicken), delicious.

Cardamom does get stronger as the dish or product ages, so be judicious about its use.

Cardamom whipped cream on gingerbread, delish.

The best: adding cardamom to pound cake or cakes/breads with fruit. Died and gone to heaven.

 http://allrecipes.com/Recipes/Herbs-and-Spices/Spices/Cardamom/Main.aspx cardamom recipes at allrecipes.com

Google search "recipes using cardamom": http://www.google.com/search?hl=en&source=hp&q=recipes+using+cardamom&aq=0&oq=recipes+using+cardamo&aqi=g1



Last Edited on: 8/27/09 11:50 AM ET - Total times edited: 1
Date Posted: 9/28/2009 7:53 PM ET
Member Since: 10/17/2006
Posts: 1,427
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Cardamom is the flavoring in a whole lotta Scandinavian coffee-bread recipes.  Personally, I especially like the little round rolls the Finns make, called "pulla".  I think that translates as "balls."