SWEDISH CARDAMOM MEATBALLS
A Swedish friend passed on this rich and satisfying dish to me.
Provided by KELLY GASPARINI
Categories World Cuisine Recipes European Scandinavian
Time 1h30m
Yield 12
Number Of Ingredients 22
Steps:
- In large mixing bowl, soak bread crumbs in milk for 5 minutes. Mix in meat, eggs, and chopped onions. Season with cardamom and salt and pepper to taste. Roll into 1 to 1 1/2 inch meatballs.
- Saute meatballs in 1/4 cup butter for approximately 20 minutes.
- In a separate skillet, saute sliced onions with 1/4 cup butter and sugar until caramelized, about 10 to 15 minutes. Season with salt and pepper to taste.
- Remove mixtures (the meatballs and the onions) from both pans, and place on separate plates. Deglaze both saute pans with the remaining 1/2 cup butter and beef broth, scraping up the browned bits. Cook over high heat for 1 minute.
- Place the contents of both saute pans into one large pot, and stir in the cream and onions. Season with gravy maker seasoning, monosodium glutamate, nutmeg, allspice, cinnamon, and cloves. Bring to a simmer. Make a slurry with cornstarch and water; whisk the slurry into the cream sauce. Add meatballs, and simmer approximately 20 to 30 minutes.
Nutrition Facts : Calories 665.7 calories, Carbohydrate 33 g, Cholesterol 201.8 mg, Fat 51 g, Fiber 2.3 g, Protein 19.7 g, SaturatedFat 26.9 g, Sodium 639 mg, Sugar 13.1 g
SWEDISH CARDAMOM BUNS
If you're not sure what green-podded cardamom tastes like, there's no better way to find out than by tasting a Swedish kardemummabulle, a sweet bun perfumed with the southern Indian spice. The best place to try it would be at Fabrique, a Stockholm bakery that has opened a location in New York. Here, the knotted pastry is at its buttery finest, imbued with the piney warmth of the spice. The second-best place to try it would be at home, in your own kitchen, where, with a few adjustments, you can replicate the original. Yours will use less potent forms of cardamom - the store-bought ground version and the whole pods, instead of the fresh, coarsely ground seeds painstakingly removed from their shells - and may look slightly less put-together than those shaped by the professionals. And, unlike cinnamon rolls, these cardamom buns won't rise as tall or be as fluffy - but they will taste so good that no one will care.
Provided by Charlotte Druckman
Categories pastries, project, dessert
Time 4h
Yield 16 to 18 buns
Number Of Ingredients 14
Steps:
- Prepare the dough: In a small saucepan set over medium-low heat, bring the milk to 105 to 110 degrees. Remove it from the heat and pour it into a small bowl. Sprinkle the yeast on top, give it a quick whisk and let it rest a few minutes to dissolve and activate. If the yeast looks like it's clumping, whisk it gently.
- In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, butter, cardamom, salt and the yeasted milk. Mix on the lowest setting until just combined and beginning to form a dough, 1 to 2 minutes. Continue on low to knead dough, about 2 minutes. It should go from shaggy and coarse to smooth and shiny. Working inside the bowl, give the dough a couple more kneads by hand to bring it together. You can also knead the dough entirely by hand on a work surface. (It'll take 8 minutes or so.)
- Line a 9-by-13-inch quarter sheet pan with parchment paper and dump the kneaded dough out onto it. Using your hands, pat and shape the dough into a large rectangular block. Make 4 or 5 shallow, 1/4-inch-deep slashes in the dough with a knife. Cover the baking sheet with a damp kitchen towel or plastic wrap, and transfer the dough to the refrigerator to chill for 2 hours.
- Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, cardamom and salt on low speed just to form a granular paste. (It should resemble marzipan.) Don't overbeat it: You don't want it to be too soft or get fluffy. You can also do this by hand in a bowl, combining the ingredients with a spatula or bench scraper.
- Line two 13-by-18-inch baking sheets with parchment paper or silicone mats.
- Remove the dough from the refrigerator - it will have risen, but don't be surprised if the rise isn't significant - and let sit at room temperature for a few minutes so it's not so stiff that you can't roll it out. Place the dough on a thick silicone mat or a very lightly floured work surface and use a rolling pin to roll it out to a roughly 15-by-18-inch rectangle a little more than 1/8-inch thick, with the shorter side facing you. As you roll it in both directions, pause occasionally between rolls to relax the dough by patting it, lifting it and pulling it to straighten out any ripples.
- Dot the surface of the dough with mounds of the filling. Using an offset spatula, gently spread the filling all over the surface of the dough.
- With the short side of the dough facing you, fold the top third of the dough down over the middle third of the dough, then fold the bottom third up to cover the remaining dough.
- Go over the dough with the rolling pin a couple of times, vertically, to flatten the edges, and stretch it a few more inches before cutting and shaping. You want a 12-by-16-inch rectangle (the longer side will be facing you). If any filling oozes out, use your offset spatula to remove it so your workstation doesn't get sticky.
- Using the straight edge of a ruler and a pastry cutter (or very gently using a small, sharp knife), trim any uneven edges. Cut the dough vertically into 16 1-by-12-inch-long strips. Starting from the end, gently wrap one strip around the tips of your index, middle and fourth finger (or just the index and middle if you've got strong hands), like a bandage, two or three times, letting the dough overlap and working cautiously so it doesn't tear. Place your thumb on top of the wrapped dough, on the side closer to your wrist, to secure the shape, then loop the remaining end of the strand over and through the center of the bun, tucking it under at the base of the bun. You should have a rounded bun made out of bandage-like strips. The knotted part will be unexposed, hidden at the bottom.
- Place each bun on the prepared baking sheets as you go, patting it down for a flatter shape. Space the buns evenly (you can eyeball it). Leave them to proof at room temperature, uncovered, for about 1 hour. They should expand and soften.
- Meanwhile, heat oven to 450 degrees.
- Finish the buns: In a small bowl, using a fork or whisk, beat the egg together with 1 tablespoon water until well combined and frothy.
- Grind the cardamom pods in a spice grinder, making sure you break down the tough outer husks. Transfer the ground spice to a small bowl and whisk it together with the sugar.
- Lightly brush each bun with the egg wash, and generously sprinkle the tops of the buns with the cardamom sugar, using about 1/2 teaspoon per bun.
- Bake for 8 minutes, then lower temperature to 375 degrees, rotate trays completely (180 degrees and top to bottom, bottom to top) and continue baking for an additional 12 minutes. The surface of the buns should be golden brown. (Some butter may seep out of the buns and pool - that's normal - but if you're worried that it will burn on the trays, cover the buns with parchment paper toward the end of baking, once they've reached the desired color.)
- Let the buns cool for 10 minutes before eating, so the spiced, sweet buttery goo that pools around their edges can harden into crispy candylike edges, or let them cool entirely.
CARDAMOM BALLS
These spice laden gems are not overly sweet which is a nice change from the chocolate coated chock full of chips cookies my kids want me to make. Not too sweet with plenty of flavor and the smaller size means you can have three and not just one. And yes you really need to grind your own nutmeg and cardamom, it does make a big difference. You can adjust the clove and cardamom to taste. I go easy on the clove and heavy cardamom.
Provided by matt_maples
Categories Dessert
Time 29m
Yield 2 1/2 dozen
Number Of Ingredients 13
Steps:
- Heat oven to 375.
- Cream shortening and sugar.
- Add honey, vanilla and egg, beat until lighter in color.
- Sift flour, salt, soda, and spices.
- Add dry to the shortening mixture blending well.
- Form into balls one inch across.
- Bake on a lightly greased cookie sheet and bake for 9 minutes. I use a dark baking sheet and that helps them keep their shape better.
Nutrition Facts : Calories 933.1, Fat 45.3, SaturatedFat 11.4, Cholesterol 74.4, Sodium 761.5, Carbohydrate 122.3, Fiber 6.1, Sugar 47.4, Protein 12.7
CARDAMOM BALLS
Make and share this Cardamom Balls recipe from Food.com.
Provided by ellie_
Categories Dessert
Time 40m
Yield 40-48 cookies
Number Of Ingredients 8
Steps:
- In a large bowl of an electric mixer cream butter and sugar together until llight.
- Add egg, beating until thick. Stir in cream.
- In a seperate bowl sift together dry ingredients (flour - salt) and then add the cardamom to sifted ingredients.
- Add dry ingredients to wet ingredients, mixing until stiff dough forms.
- Chill dough.
- Shape chilled dough into balls (1 inch) and arrange on lightly greased baking sheet.
- Bake at 375 degrees F for 10-12 minutes or until golden.
SWEDISH CARDAMOM MEATBALLS
Steps:
- In large mixing bowl, soak bread crumbs in milk for 5 minutes. Add meat, eggs, salt, pepper, cardamom and chopped onions. Mix well and roll into 1 to 1 1/2-inch meatballs. Saute meatballs in 1/4 cup butter approximately 20 minutes. In a separate skillet, saute sliced onions with 1/4 cup butter, sugar, and pepper until caramelized, about 10 to 15 minutes. Remove mixture from both pans and place on separate plates. Deglaze both saute pans with the remaining 1/2 cup butter and beef broth, scraping up the browned bits. Cook over high heat for 1 minute. Place the contents of both saute pans into one large pot and add cream, onions, gravy maker seasoning and spices and bring to a simmer. Make a slurry with cornstarch and water. Whisk the slurry into the mixture to thicken. Add meatballs and simmer approximately 20 to 30 minutes.
More about "cardamom balls recipes"
SWEDISH CARDAMOM ROLLS (KARDEMUMMABULLAR) - FIX …
From fixfeastflair.com
FINNISH CARDAMOM ROLLS - JO COOKS
From jocooks.com
CARDAMOM BALLS RECIPE - RECIPEZAZZ.COM
From recipezazz.com
- In a separate bowl sift dry ingredients together (flour - salt) and stir into butter mixture with the cardamom. Stir until a stiff dough form. Chill dough for at least one hour.
MOROCCAN LEMON AND CARDAMOM MEATBALLS - RECIPESRUN
From recipesrun.com
50 RECIPES THAT WILL MAKE CARDAMOM YOUR NEW SECRET …
From tasteofhome.com
COCONUT CARDAMOM BLISS BALLS - MADE WITH ALL PALEO INGREDIENTS!
From amazingpaleo.com
ALMOND AND CARDAMOM BUTTER BALLS - TEATIME-RECIPES.COM
From teatime-recipes.com
10 BEST CARAMEL BALLS RECIPES | YUMMLY
From yummly.com
CARDAMOM BUNS (KARDEMUMMABULLAR) - SWEDISH FOOD RECIPES
From swedishfood.com
15 CARDAMOM DESSERT RECIPES THAT ARE FRAGRANT AND …
From allrecipes.com
WALNUT CARDAMOM BLISS BALLS - WU HAUS
From wuhaus.com
CARDAMOM ROSE ENERGY BALLS - THE LIVE-IN KITCHEN
From theliveinkitchen.com
MOROCCAN MEATBALLS WITH CARDAMOM AND LEMON - THE VIEW FROM …
From theviewfromgreatisland.com
CARDAMOM BALLS! :: QUICK AND SIMPLE RECIPES
From rosacooking.com
RECIPE: EASTERN INSPIRED ROASTED COCONUT AND CARDAMOM …
From thesouthafrican.com
HEALTHY FOODS RECIPES: OTHMALIYE AND CARDAMOM BALLS RECIPE
From healthyfoods-recipes.blogspot.com
KARDEMUMMABULLAR SWEDISH CARDAMOM BUNS RECIPE
From dobbernationloves.com
CARDAMOM BALLS - RECIPE | COOKS.COM
From cooks.com
OTHMALIYE AND CARDAMOM BALLS RECIPE | NESTLé FAMILY ME
From nestle-family.com
CARDAMOM CARAMEL CANDIES ~SWEET & SAVORY
From sweetandsavorybyshinee.com
CARDAMOM KUNAFA BALLS WITH ROASTED ALMONDS - THE TABLE DIARIES
From thetablediaries.com
CARDAMOM BALLS RECIPE - WEBETUTORIAL
From webetutorial.com
COCONUT CARDAMOM BURFI BALLS | JUST PLAIN COOKING
From justplaincooking.ca
CARDAMOM COCONUT BLISS BALLS | MOTHER OF HEALTH
From motherofhealth.com
CARDAMOM BALLS RECIPE - FOOD.COM | RECIPE | RECIPES, BALLS RECIPE, …
From pinterest.com
SWEDISH CARDAMOM BUNS - CAROLINE'S COOKING
From carolinescooking.com
COFFEE CARDAMOM BLISS BALLS | LOVE ME, FEED ME
From lovemefeedme.net
HOW TO MAKE THE PERFECT CARDAMOM BUNS – RECIPE
From theguardian.com
SWEDISH MEATBALLS RECIPE | RECIPE | RECIPES, COOKING ... - PINTEREST
From pinterest.com
COFFEE-CARDAMOM DATE BALLS | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
CARDAMOM BALLS RECIPE - RECIPEZAZZ.COM
From recipezazz.com
BEST COOKING BUTTER RECIPES: CARDAMOM BALLS
From worldbestbutterrecipe.blogspot.com
CARDAMOM & TAHINI ENERGY DATE BALLS (NO BAKE) - HUNGRY PAPRIKAS
From hungrypaprikas.com
WALNUT AND CARDAMOM BLISS BALLS :: HELLA DELICIOUS
From helladelicious.com
NORWEGIAN EBELSKIVERS : DELICIOUS PANCAKE BALLS - KITCHEN CENTS
From kitchencents.com
CARDAMOM RAW BALLS RECIPE BY SOULFUL AND HEALTHY - THETASTE.IE
From thetaste.ie
CARDAMOM PISTACHIO ENERGY BALLS - THROUGHTHEFIBROFOG
From throughthefibrofog.com
LEMON CARDAMOM BALLS - SWEETS AND GREENS
From sweetsandgreens.com.au
TRADITIONAL CARDAMOM BUNS | TASTE
From tastecooking.com
ORANGE AND CARDAMOM ENERGY BITES (NO BAKE!) – VEGAN
From veganvegetarian.recipes
GIANT CARDAMOM BUN RECIPE | BON APPéTIT
From bonappetit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #cuisine #preparation #desserts #european #cookies-and-brownies #dietary
You'll also love