Spicing up Valentine’s Day
Spicing up Valentine's Day
Chef Cary from Metro Market joins FOX6 WakeUp to demonstrate a few dishes that include "love" spices.
Recipes:
Chai with Cardamom and Spices
Ingredients:
Directions:
Makes 4 cups
Can be chilled and put over ice -- or chilled and added sweetened condensed milk for Thai style tea.
Mava Cake with Cardamom and Saffron
Directions:
Mava
1. Combine 2 cups heavy cream and 1 ½ cups evaporated milk in heavy stainless steel sauce pan.2. Cook over medium heat to reduce and thicken while turning a light caramel color. About 30 – 50 minutes. 3. Cool and store covered. (Can also be purchased ready to use at Indian food store as Mava or khoya)Cake
- Steep Saffron in warm milk. Set aside.
-
Combine; flour, baking powder, cardamom powder and salt evenly. Set aside.
- Beat until creamy; mava, butter and sugar.
- When light cream color and smooth add eggs on at a time until incorporated into batter.
- Add saffron milk to batter and blend to incorporate.
- Add dry ingredients to batter all at once and slowly blend till smooth but do not over mix.
- Fold in half cup of pistachios.
- Grease 3 individual pans or 2 shallow cake pans and pour batter into to fill about 1/2 of pan.
- Top with remaining pistachios evenly.
- Bake at 350F degrees for approximately 18 to 25 minutes or until golden brown and baked through at the center.
- Cool and turn out of pan to serve.
Crystallized Ginger dipped in Chocolate
- 3 Ounces: Milk or dark chocolate
- 2 Ounces: Ginger crystallized in "chip" form large enough ti dip into chocolate (Roundy's)
Directions:
- Melt half of the chocolate in double boiler.
- When approx. 100 degrees (body temperature) add other half of chocolate and remove from heat. Stir until smooth.
- When all chocolate is smooth and melted dip each piece of ginger into chocolate coating completely.
- Place onto wax paper to cool and set up.
- Once firm store in airtight container.
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