Mini Rosewater Trifles With Cardamom Cream Recipes

MINI ROSEWATER TRIFLES WITH CARDAMOM CREAM

Steps:

• For the orange blossom almond cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch loaf pan with cooking spray and line the bottom with parchment.
• Whisk together the almond flour, all-purpose flour and salt in a medium bowl; set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, cream together the sugar and butter until light and fluffy, for a few minutes. Add the eggs one at a time, mixing well after each. Add the almond extract, orange blossom water and lemon zest. With the mixer on low, add the dry ingredients and mix to combine.
• Scrape the batter into the prepared cake pan and bake until browned on top and a toothpick inserted into the center comes out clean and the edges are just slightly pulling in from the pan. Begin checking for doneness at 55 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
• For the rosewater fruit: Add the blackberries, strawberries, blueberries, raspberries, sugar, rosewater and lemon zest to a medium bowl. Toss to combine and gently macerate with the back of a wooden spoon or spatula to release the juices from the berries. Cover with plastic wrap and allow the berries to marinate for 30 minutes and up to 4 hours.
• For the cardamom cream: Whip the cream in a large bowl with a whisk or mixer until stiff peaks form. Fold in the Greek yogurt and cardamom until just combined. Set aside.
• For serving: Slice the cake into 3/4-inch cubes. Distribute half of the whipped cream among twelve 12-ounce glasses. Top with half the fruit among the glasses. Then layer the cake (there will be extra cake leftover or you can use extra cake here), 8 to 10 cubes per glass. Finally, distribute the remaining fruit on top of the cake, then the whipped cream on top of that. Using the sharp edge of an offset spatula, swipe the top of the whipped cream so it creates a flat surface of cream flush with the rim of each glass. Garnish with a few candied rose petals and roasted pistachios as desired. Serve!

CARDAMOM CREAM

Steps:

• In a small saucepan, bring 1 cup of heavy cream and the cardamom to a boil. Reduce until only 1/4 cup remains. Allow to cool. Reserve. Whip the remaining 1 cup of heavy cream until stiff peaks form. Stir in the reserved mixture. Chill until ready to serve.

CARAWAY BLOODY MARYS WITH MINI REUBENS

Steps:

• For the mini Reubens: Preheat the broiler. Fit a rack 8 to 6 inches from the heat source.
• Brush the melted butter over each bread slice. Flip over and add a layer of Russian dressing to each slice, followed by a piece of cheese. Layer the corned beef on half the bread slices, followed by a spoonful of sauerkraut. Build 3 sandwiches with the remaining slices, cheese-side down.
• Broil, flipping halfway through, until brown and toasty, about 4 minutes. (Keep an eye on this so that it doesn't burn.) Cut off the crusts and slice each sandwich into 4 squares. Place a cornichon, the sandwich and another cornichon on a skewer. Repeat to make 5 more skewers.
• For the Bloody Marys: Mix together the tomato juice, vodka, brine, hot sauce, lime juice, celery salt, Worcestershire sauce, caraway seeds, horseradish, sugar, garlic and a few turns of black pepper in a pitcher. Taste and adjust the seasonings as desired. Garnish with celery stalks and the Reuben skewers. Serve the remaining mini Reubens on the side.