Swedish Spiced Cardamom Coffee With Chantilly Whipped Cream Recipes

Steps:

• Place lemon zest, cardamom pods, vanilla pod, and ground coffee into paper filter in brew basket of your coffee maker.
• Add water to the coffee maker, and brew according to manufacturer's directions.
• While coffee is brewing, make the chantilly whipped cream:.
• Whip the cream until soft peaks form; add the sugar, vanilla, cognac and cardamom, beating until well combined.
• Pour spiced coffee into 6 tall warmed mugs, about 2/3 full.
• Sweeten each serving with a teaspoon of sugar, or to taste.
• Top each serving with a generous dollop of chantilly whipped cream, and sprinkle with ground cardamom. Serve immediately.

Steps:

• Beat whipping cream in large bowl to soft peaks; add powdered sugar and brandy and beat to form peaks.
• Place ground coffee, cardamom, sugar, cinnamon, and nutmeg in coffee filter.
• Using spoon, mix gently.
• Add water to coffee maker and brew according to manufacturer's instructions.
• After pouring coffee, garnish each mug with a dollop of whipped cream, and serve immediately.

Steps:

• Cake: Cream together sugar and butter until fluffy.
• Beat eggs in one at a time.
• Add vanilla.
• Stir in the baking powder, soda, salt, and Cardamom.
• Stir in the floor one cup at a time, adding sour cream and milk as you go along.
• Topping: In a separate bowl mix together the"topping" ingredients.
• To Assemble: You can bake this in a few different style pans.
• A bundt cake pan would work well.
• I used two tall round 8" cake pans.
• Oil your pans well.
• Pour the batter in your pans- be sure to leave some room at the top as these cakes should rise.
• Sprinkle the top with your topping.
• Alteration: Instead of sprinkling the topping over the cake, you might prefer to pour half your batter in the pan, create an inside layer by sprinkling in some of your topping and then pour the remaining batter in your pan and sprinkle the rest of the nut mixture over the top.
• You can always whip up some more topping if you need to!
• To Bake: Preheat your oven to 350 degrees.
• This is a dense cake and will bake for about an hour (in a bundt cake pan).
• Keep checking on it by inserting a knife in the top.
• If it comes out clean, it's done.
• To Serve: Let the cake cool for a while (at least half an hour).
• Turn the cake over and slide onto a plate (if you have used a bundt cake pan).
• If you used a cake pan, loosen the edges of the cake pan with a knife, gently easing the cake up out of the pan.
• If you need to, turn the cake over and gently tap it out of the pan, once the cake is out of the pan you can turn it back over onto a plate for presentation.

Steps:

• In a large bowl, dissolve yeast in warm water. Stir in milk, butter, sugar, eggs, cardamom and salt; beat until smooth. Gradually add 8 cups of flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into nine equal portions. Shape each portion into a 14-in. rope. For each loaf, braid three ropes together on a greased baking sheet; pinch ends to seal. Cover and let rise for 30 minutes. , In a small bowl, combine flour and sugar; cut in butter until mixture is crumbly. Sprinkle over braids. Bake at 325° for 25 minutes or until golden brown. Combine glaze ingredients until smooth; brush some over loaves. Bake for 5 minutes. Brush with remaining glaze; bake 5-10 minutes more. Remove from pans to cool on wire racks.

Steps:

• Heat oven to 350°F.
• Grease a 9-inch tube or bundt pan with butter; dust with cookie crumbs, set aside.
• Combine flour and baking soda in a small bowl; set aside.
• Mix sugar and butter with an electric mixer until light and fluffy, about 3 minutes; add eggs, one at a time, beating after each addition, about 5 minutes total.
• Beat in cardamom and cinnamon; add flour mixture; beat until just combined; add sour cream, beat until smooth, about 1 minute.
• Pour batter into pan.
• Bake until a toothpick inserted in the center of the cake comes out clean, about 50 minutes.
• Let stand 5 minutes; turn out on a wire rack; cool completely.
• Dust with confectioners' sugar.

Steps:

• Gingerbread Syrup.
• Make the gingerbread syrup by combining water, sugar, ginger, cinnamon and vanilla in a medium saucepan. Be sure the pan is not too small or the mixture could easily bubble over.
• Bring mixture to a boil then reduce heat and simmer the syrup, uncovered, for about 15 minutes. Remove the syrup from the heat when it's done - thickened, glossy and clear - and then cover it. This can now be stored in a bottle or jar in the fridge for about a month.
• Gingerbread Coffee.
• Make the fresh coffee in your coffee filter machine to personal taste - I have suggested 1/2 scoop of medium blend coffee per person for a tall mug of coffee.
• Just before serving the gingerbread coffees, whip the cream with a hand held mixer until it just holds its shape - then add the cognac, cinnamon and icing sugar and whip until it is firm. If you have a cream siphon - decant the cream into the siphon for piping later.
• When you are ready to serve the gingerbread coffees, pour some fresh coffee into each tall mug until about two thirds full; add a tablespoon of ginger syrup and stir the coffee - taste it and adjust the flavour by adding more syrup if needed. Then carefully spoon or pipe the cream on to the top of the coffee. Sprinkle with ground cinnamon and serve with a cinnamon stick as a stirrer!
• If you have any cream left over - make another gingerbread coffee!

Steps:

• Place ground coffee, cardamom, sugar, cinnamon, and nutmeg in coffee filter. Using spoon, mix gently. Add water to coffee maker and brew according to manufacturer's instructions.
• Divide coffee among 8 cups. Garnish each with a dollop of whipped cream and serve immediately. /epi-preparation>
• /epi-conclusion>