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Chef Cary from Metro Market joins FOX6 WakeUp to demonstrate a few dishes that include "love" spices.
Chai with Cardamom and Spices
5 Teabags of Red Rose Black Tea
1 Cinnamon Stick 2.5"
1t Cloves Whole
2t Cardamon Freshly Coarse Ground
2T Honey or Agave Nectar
Bring water to boil
Add remaining ingredients EXCEPT HONEY and remove from flame
Let steep for 10 minutes then put through fine strainer
Add honey or other sweetener to taste
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
1/2C Mava Softened
1 1/4C Flour all purpose
1/2t Baking Powder
3/4t Cardamom Powder
1/2CButter unsalted and softened
2 Large eggs
1/3C Warm Milk
1t Saffron threads
3/4C Pistachios (roasted -- chopped)
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)
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.