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Tag Archives: cardamom
Plum Streusel Coffee Cake
By Cat, Aug 25, 2014 (Photo, right, from Wikimedia Commons) See also: 1. Plum Upside-Down Cake; 2. Cakes and Tortes menu; My plum tree is still a baby and only produces about 5 tiny plums a year, but I’m collecting plum … Continue reading
Posted in Baked, Dairy, Eggs, Fat or oil, Flavoring, Flour, Leavening, Soaked, Spices, Stone fruit, Sweetener
Tagged buttermilk, cardamom, eggs, flour, milk, molasses, sugar, vanilla
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Pear Upside-Down Cake
By Cat, Oct 2011 (Photo, right, from Wikimedia Commons) See also: 1. Tarte aux Poires (Pear Tart); 2. Plum Upside Down Cake; 3. Cakes & Tortes Menu NOTE: The ingredients of this and the Plum upside-down cake recipes are similar, but the … Continue reading
Posted in Alcohol, Apple, Pear, Baked, Dairy, Eggs, Fat or oil, Flour, Leavening, Soaked, Spices, Sweetener
Tagged almond extract, butter, buttermilk, cardamom, cognac, eggs, flour, heavy cream, nutmeg, pears, stevia, sugar, vanilla extract
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Danish Almond Torte (Mandelkage)
By Cat, Dec 2011 (Photo, right, from Norway-Hei recipe for Fyrstekake (3)) A version of almond torte – layers of dough and almond paste – is made throughout Scandinavia. This recipe is the only version I have made, but I tried a version in … Continue reading
Posted in Baked, Dairy, Eggs, Fat or oil, Flavoring, Flour, Leavening, Nuts and seeds, Spices, Sweetener, Uncategorized
Tagged almond extract, almonds, butter, cardamom, cinnamon, egg, flour, powdered sugar, stevia, sugar
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Hot Cross Buns (Fastelavnsboller)
By Cat, Sept 2007 (Photo, right, from Wikimedia Commons) See also: 1. Julekage; 2. Wheat (about); 3. Bread Basics (Yeast-Leavened Breads); 4. Basic Yeast Bread; 5. Rich Yeast Bread; 6. Bread & Rolls Includes: 1. Hot Cross Buns, full and half-recipes; 2. Quick Icing; My family’s Scandinavian Tradition for holidays includes … Continue reading
Mustard Sauces, 4 Versions
by Cat, Sept 2007 (Photo, right, from Wikipedia Commons) Includes four versions: 1. Mustard Cream Sauce; 2. Mustard Sauce with Eggs; 3. Thin, Clear Mustard Sauce; 4. Cold Mustard Sauce. Mustard sauce is excellent with fish such as salmon, cod, halibut or…of course, lutefisk. it is also good with vegetables. … Continue reading
Posted in Alcohol, Blended, Boiled, Dairy, Eggs, Fat or oil, Nuts and seeds, Simmered, Spices, Stock, broth, Sweetener
Tagged cardamom, egg, fish stock, milk, mustard, paprika, vinegar
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Cooked Fava Beans
By Cat, Aug 2010 (Photo, right, from Wikimedia Commons) Favas are another food my Greek friends in Portland introduced me to. I love Middle Eastern foods, and favas are a favorite in this cuisine. I’ve never had fresh favas before, and have … Continue reading
Posted in Citrus, Fat or oil, Herbs, Legumes, Onion family, Sauteed, Simmered, Spices, Vine veggies
Tagged butter, cardamom, cayenne, cinnamon, cumin, fava beans, ginger, lemon juice, olive oil, tomato
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Sugar Plums (Dried Fruit, Nuts and Spices Treat)
by Cat, December, 2013 See also: 1. Ancient Medicine through Food I recently signed up for a newsletter about using herbs and spices in cooking to boost and maintain health. Herbs are not only food but also natural medicine. One newsletter … Continue reading
Æbleskiver (Danish Pancake Balls)
by Cat, Nov 2012 (Photo, right, from Wikimedia Commons) Æbelskiver were a favorite treat that my Mom made, not only for our family, but also for a few good customers in our bar (like Long George Wells, who called them ‘apple … Continue reading
Posted in Dairy, Eggs, Fat or oil, Flour, Fried, Spices, Sweetener
Tagged butter, cardamom, egg, flour, sour cream
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Gingerbread Cake, with Mustard
by Cat, October 2007 (Photo, right, from Wikimedia Commons) See also: 1. Scandinavian Gingerbread Cake; 2. Gingerbread Cookies; Dessert Sauces/Toppings: 1. Lemon or Orange Sauce; 2. Lemon Curd; 3. Hard Sauce; 4. Whipped Cream; 5. Creme Fraiche As a person of Scandinavian heritage, I can attest that Scandinavians (as well … Continue reading
Aeblekage – Danish Apple Cake
by Cat, (image, right, from Wikimedia Commons) Æblekage, or “apple cake” is pronounced as Eh-bluh-kay-eh, with the ending ‘eh’ almost silent, but see Forvo (2) for audio pronunciation. It is an ancient dessert common to all the Scandinavian countries, but each is slightly … Continue reading