Mini Rosewater Trifles With Cardamom Cream Recipes
WEDGE SALAD WITH BACON AND FETA CREAM
Provided by Molly Yeh
Time 1h25m
Yield 4 to 5 servings
Number Of Ingredients 17
Steps:
- Add the bacon to a large saute pan, turn the heat to medium and cook, flipping after 5 minutes, until the bacon is crisp, about 10 minutes. Transfer the bacon to a paper towel-lined plate to drain. When cool enough to handle, chop into small pieces.
- Arrange the lettuce wedges on a platter. Top with the Chunky Feta Cream Sauce, bacon, tomatoes and Pickled Red Onions. Season with coarsely ground black pepper.
- In a high-speed blender, combine the feta, yogurt, olive oil, paprika and a few turns of pepper and blend until very smooth. Taste and adjust the seasoning if desired. Cover and refrigerate until ready to use (this can be made a day or two in advance).
- Whisk together the water, vinegar, sugar and salt in a bowl. Add the onion, cover and let sit at room temperature for an hour or in the refrigerator overnight. Add tabasco sauce to taste.
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.
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