Orange Cardamom Spritzer Recipes

ORANGE CARDAMOM KRUMKAKE

Steps:

• Grease the krumkake iron with oil or vegetable spray. Heat iron over medium low heat. You should only need to grease the iron once. If using an electric krumkake iron, follow manufacturer's directions for preheating.
• Sift the flour, cardamom, ginger, cinnamon, and nutmeg into a large bowl. Stir the sugar, salt, and orange zest into the flour mixture until evenly blended.
• Place the butter and half-and-half into a microwavable bowl. Cover and cook in microwave until warm, about 25 seconds. Cool slightly. Whisk the eggs, one at a time, into to the half-and-half mixture. Stir the cream mixture into the flour mixture until well blended.
• Using preheated krumkake iron, place 1 tablespoon of batter onto each krumkake mold, using a second spoon to scrape off the batter. Close the krumkake iron, and cook until the iron stops steaming and the cookies are golden brown, 30 to 60 seconds. Carefully peel the krumkake cookie from the iron and while still hot, and wrap around a wooden krumkake cone to make the traditional cone shape. Hold in place until set, about 10 seconds, remove and cool completely on waxed paper. Repeat with remaining batter.

CARDAMOM SPRITZ

Steps:

• Preheat oven to 350°. Cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Beat in egg and extracts. In another bowl, whisk flour, 1/2 teaspoon cardamom and salt; gradually beat into creamed mixture., Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Mix remaining sugar and remaining cardamom; sprinkle over cookies. Bake until set, 8-10 minutes (do not brown). Remove from pans to wire racks to cool.

ORANGE-CARDAMOM SPRITZER

Steps:

• For the cardamom simple syrup:
• In a small saucepan, combine all the ingredients and bring to a simmer over medium heat. Stir until sugar is dissolved, then remove from heat. Let syrup cool to room temperature, then strain.
• For the cocktail:
• Fill each glass with 1 teaspoon cardamom syrup, and add a dash of bitters. Top up with prosecco and serve garnished with an orange twist.

ORANGE JUICE SPRITZER

Steps:

• In a 2-qt. pitcher, mix orange juice, ginger ale and cherry juice. Serve over ice. If desired, top servings with orange wedges and cherries.

ORANGE-VERMOUTH SPRITZERS

Steps:

• Pour orange juice into 2 ice-cube trays; freeze until solid, at least 3 hours and up to 1 week.
• Divide orange-juice cubes among 8 glasses. To each glass, add 1/4 cup dry vermouth, 1/2 cup club soda, and a dash of bitters. Garnish with orange slices, if desired.

ORANGE CARDAMOM COOKIES

Steps:

• Make dough:
• Whisk together flour, zest, cardamom, and salt.
• Beat butter and sugar with an electric mixer until pale and fluffy, then beat in yolk and cream. At low speed, mix in flour mixture in 3 batches just until a dough forms. Quarter dough and form each piece into a 6-inch disk, then chill, wrapped separately in plastic wrap, until firm, 2 to 3 hours.
• Cut and bake cookies:
• Preheat oven to 350°F with rack in middle.
• Roll out 1 piece of dough between sheets of parchment paper into an 11-inch round (1/8 inch thick). Slide dough in parchment onto a tray and chill until firm, about 15 minutes.
• Cut out as many cookies as possible with cookie cutter (chill dough again if necessary), reserving and chilling scraps. Transfer cookies to a parchment-lined large baking sheet, arranging them 1 inch apart.
• Bake until edges are golden-brown, 9 to 12 minutes. Cool on baking sheet 5 minutes, then slide cookies, still on parchment, onto a rack to cool completely.
• Make more cookies with remaining dough and scraps (reroll only once) on cooled freshly lined baking sheets.
• If icing cookies and coloring icing, transfer small batches to small bowls, 1 for each color, and tint with food coloring. Spoon each color of icing into separate sealable bags, pressing out excess air, and snip an 1/8-inch opening in 1 bottom corner of each bag. Pipe icing onto a plate to test consistency. If too thick, thin a small batch with a few drops of orange juice.
• Decoratively pipe icing onto cookies, then sprinkle with decorative sugar (if using) and let dry completely, about 1 hour (depending on humidity).

ORANGE-CARDAMOM BUNDT CAKE

Steps:

• For the Cake: Preheat oven to 350°F. Brush a 10-to-15-cup Bundt pan with butter; dust with flour, tapping out excess. In a small bowl, stir together milk and orange juice. In another bowl, whisk together flour, baking powder, baking soda, salt, and cardamom to thoroughly combine.
• Beat butter with sugar and orange zest on medium‐high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, one at a time, then vanilla. Reduce speed to medium‐low and beat in flour mixture, alternating with milk mixture, each in two additions. Transfer batter to prepared pan; smooth top with a spatula.
• Bake until cake is puffed slightly and a wooden skewer inserted into center comes out clean, about 45 minutes. Let cool in pan on a wire rack 15 minutes (do not turn off oven).
• For the Glaze: Meanwhile, in a small saucepan, cook butter over medium‐high heat until boiling. Remove from heat; carefully add liqueur (mixture will bubble). When bubbles subside, stir in sugar. Return to medium‐low heat and cook, stirring, until sugar has dissolved, about 1 minute. Remove from heat.
• Pierce holes in cake with skewer at 1‐inch intervals to bottom of pan. Brush half of glaze evenly over cake; let stand until fully absorbed, about 10 minutes. Invert cake onto a baking sheet. Brush remaining glaze evenly over top and sides.
• Return to oven and bake just until glaze is set and dry, about 5 minutes. Transfer to rack and let cool completely before slicing and serving. Glazed cake can be stored in an airtight container at room temperature up to 3 days.

ORANGE CARDAMOM CUPCAKES

Steps:

• Preheat oven to 325°F.
• Spray insides of paper molds with spray.
• Arrange on 2 baking sheets.
• Sift flour, cardamom, baking powder and salt into a large bowl.
• Whisk eggs, orange peel, flower water, and vanilla in a bowl.
• In a medium bowl beat butter with an electric mixer, gradually add sugar, beating well.
• Add egg mixture.
• Beat in dry ingredients alternating with buttermilk.
• Spoon 1/3 cup batter into each paper mold.
• bake about 25 minutes, switching racks after 12 minutes.
• Transfer to racks to cool completely.
• For frosting, beat butter until softened, beat in sugar, cream, vanilla.
• Divide into 2 bowls.
• Add vanilla to one bowl; stir.
• Add almond extract and food coloring to the other bowl; stir.
• Frost cupcakes,.
• Enjoy.