Saffron, cardamom, honey, pistachios and pomegranate seeds mixed with yogurt? Yoplait is a long way from ever putting out this flavor. As I ate this for breakfast, I thought of how rarely I, and other Americans, eat sweets so…floral.
In the Middle East and South Asia, saffron and rosewater are common in desserts. Orange blossom and lavender are also less familiar here as they are in other countries. These ingredients, along with spices like cardamom, are so much more aromatic than anything popular in the U.S. (Mashti Malone's Iranian ice cream shop in Los Angeles, aside.)
But if you'd like to taste something deliciously different, try this yogurt. It's an example of harmony in flavors you might not find often.
Continue reading “Sweet Cardamom Yogurt with Pistachios and Pomegranate Seeds”
I wish I could call it my secret ingredient, but I've never been able to keep my own secrets. I put ground cardamom in most things I bake. Pumpkin chocolate chip cake, oatmeal cookies, carrot cake, granola…
Then I found a recipe where the cardamom would be far from hidden.
I saw something called chocolate con leche y naraja y nata al cardamomo in a book about chocolate in a Buenos Aires bookstore. I didn't buy the book, nor could I full understand the Spanish, but I got the gist of the drink and decided to improvise my own at home.
Orange and chocolate isn't typically a combination I love, but in this drink with cardamom and cream, it's very welcome. I've made this a few times already for dessert. If there's anything more comforting than hot chocolate, it's this version.
(Which was difficult to photograph, by the way. Here I let the cocoa cool first so it wouldn't melt the whipped cream, but then the cream didn't all stay at the top of the drink, and some got covered in chocolate. A whipped cream dispenser would have helped, but it's not a gadget I would ever actually need.)
Continue reading “Cardamom-Orange Hot Chocolate with Cardamom Whipped Cream”