For the filling: 8 ripe but firm Bartlett pears, cored peeled, cut in 1 inch chunks 20 prunes, pitted and halved 1/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2
teaspoon ground cardamom Zest of one lemon 2 tablespoons lemon juice 1 cup frozen wild blueberries (optional)
Not exact matches
Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens of choice 1/2 cup fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and
zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2
teaspoon ground cinnamon 1/2
teaspoon ground coriander 1/4
teaspoon ground cumin 1/4
teaspoon ground nutmeg seeds of 1
cardamom pod 1/4
teaspoon hot pepper flakes
1 stalk lemongrass, finely sliced (use only the bottom 6» of the stalk) 1
teaspoon lime
zest, preferably kaffir lime 1 - 2 dried Thai bird chiles, seeds removed 1/2
teaspoon ground cinnamon 2
cardamom pods, husked 1-1/4
teaspoons turmeric 1 tablespoon coriander seeds 1-1/2
teaspoons cumin seeds 1 tablespoon fresh galangal or ginger root, minced (see Chef's Note) 1 tablespoon coconut milk (optional)
12 - ounce bag of cranberries, bruised ones discarded, rinsed and drained 1/2 cup honey 1 tablespoon brown sugar 2 - to 3 - inch cinnamon stick 4 green
cardamom pods 1/4
teaspoon ground nutmeg 1/8
teaspoon ground cloves
Zest from 1 orange, about 1 tablespoon 2 tablespoons finely chopped candied ginger 1 tablespoon Grand Marnier, optional
1 3/4 cups all purpose flour 3/4
teaspoon ground cardamom 1/4
teaspoon Kosher or sea salt 3/4 cup unsalted butter, softened to room temperature 1/2 cup granulated sugar 1 1/2
teaspoons honey 2
teaspoons orange
zest 1
teaspoon pure vanilla extract 1/2 cup finely chopped unsalted pistachio meats
5 cups rolled oats, preferably thick - cut (if you're gluten - sensitive, be sure to use oats marked gluten - free) 1 cup whole raw almonds 1/3 cup roughly chopped pecans or walnuts 4
teaspoons cinnamon 1
teaspoon salt 1/4
teaspoon ground cardamom 2/3 cup unsweetened applesauce 1/3 cup extra virgin olive oil 1/4 c maple syrup 1/4 cup coconut palm sugar (or increase maple syrup to 1/2 cup)
Zest of one organic orange 2
teaspoons vanilla paste, or 1 tablespoon vanilla extract 1 cup dried fruit of choice (raisins, cranberries, etc..)
Add 1 1/2
teaspoons ground cardamom, 2
teaspoons grated orange
zest, and 2
teaspoons orange flower water to the yam mixture.
For the dough 1 ounce fresh yeast or 1 tablespoon active dry yeast 1/2 cup whole milk 1/3 cup sugar
Zest of 1 orange, finely grated 3/4
teaspoon ground cardamom 2
teaspoons vanilla extract 2 large eggs, chilled 1/4 cup fresh orange juice 3 1/4 cups all - purpose flour 1
teaspoon salt
for the chocolate chia mousse: 3/4 cup of chia seeds 1/3 cup + 1 tablespoon of cocoa powder 2 pinches of sea salt 2 1/4 cups of nut milk of your choice 1/4 cup + 1 tablespoon of maple syrup 1/2
teaspoon of pure vanilla extract 1 1/2 cups of semisweet chocolate chips 1
teaspoon of orange
zest 1/8
teaspoon of
ground cardamom for the
cardamom rose coco whip: 1 (13.5 oz) can of full - fat coconut milk, refrigerated upside down for a few hours 2 tablespoons of confectioners» sugar 1/4
teaspoon of rose water 1/4
teaspoon of
cardamom some (optional) toppings: 1 / 4 cup of cacao nibs 1 tablespoon of dried edible rose petals METHOD
Cake: 4 large eggs 1 1/4 cups sugar 3/4 cup olive oil 3/4 cup fresh orange juice 1 tablespoon finely grated orange
zest, from an untreated orange 1/2
teaspoon vanilla extract 1/2
teaspoon almond extract 1 cup all - purpose flour 1 cup almond meal 1 1/2
teaspoons baking powder 1
teaspoon baking soda 1
teaspoon ground cardamom 3/4
teaspoon salt
Filling: 1 pint blueberries, divided 6 ripe but not too soft pears, such as Bartlett or Anjou, cut in 1 - inch chunks 6 plums, pitted, cut in 1 - inch chunks 1/4 cup granulated sugar 1/2
teaspoon ground cinnamon 1/2
teaspoon ground cardamom 2
teaspoons finely grated lemon
zest 1 tablespoon fresh lemon juice
1 cup whole wheat pastry flour 1/2 cup oat flour 1/3 cup packed brown sugar scant 1/2
teaspoon salt 1 1/4
teaspoons baking powder 3/4
teaspoon baking soda 1/2
teaspoon ground ginger 1
teaspoon cinnamon 1/4
teaspoon ground cardamom (optional) 1/4
teaspoon ground cloves 1/2
teaspoon ground nutmeg 1
teaspoon fresh orange
zest 1/3 cup chopped pecans, plus more for optional topping
1/2 -1
teaspoon cinnamon pinch of
cardamom 2 - 3
teaspoons lemon
zest, orange
zest or lime
zest 1
teaspoon matcha green tea powder 1 tablespoon fresh turmeric, grated (or 1
teaspoon ground) 2 tablespoons raw cacao or unsweetened cocoa powder 1/2 -1 cup fresh or thawed frozen berries blended into the mixture Maqui berry powder
for the chocolate chia mousse: 3/4 cup of chia seeds 1/3 cup + 1 tablespoon of cocoa powder 2 pinches of sea salt 2 1/4 cups of nut milk of your choice 1/4 cup + 1 tablespoon of maple syrup 1/2
teaspoon of pure vanilla extract 1 1/2 cups of semisweet chocolate chips 1
teaspoon of orange
zest 1/8
teaspoon of
ground cardamom for the
cardamom rose coco whip: 1 (13.5 oz) can of full - fat coconut milk, refrigerated upside down for a few hours 2 tablespoons of confectioners» sugar 1/4
teaspoon of rose water 1/4
teaspoon of
cardamom some (optional) toppings: 1 / 4 cup of cacao nibs 1 tablespoon of dried edible rose petals METHOD
From Bon Appetit Ingredients: Spiced butter 1/2 cup (1 stick) unsalted butter, room temperature 1
teaspoon rosewater 1
teaspoon finely grated lime
zest 1 tablespoon fresh lime juice 1/2
teaspoon ground cinnamon 1/2
teaspoon ground coriander 1/4
teaspoon freshly grated nutmeg 1/4
teaspoon freshly
ground black pepper 1/4
teaspoon ground cardamom 1/4
teaspoon ground cumin -LSB-...]