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Tag: cardamom

Mulled Winey Goodness

mulled wine‘Tis the season my friends. Time for mulled everything. Everyone is trying to top everyone else in winging about how cold it is, but secretly they love it, because who doesn’t love a steaming mug of something spiked warming up their frozen nose hair. Warmed nose hair for everyone! We’ve had hot buttered rum before, which went down a treat – but now it’s time for the antioxidant-rich grape to take centre stage and charm our socks off.

mulled cloves

This recipe calls for the creation of a complexly spiced syrup, to which later you add some red and a few splashes of ginger wine. That way you can either store it in the fridge for a few weeks, use half, or have it all straight away. This method also ensures that most of the alcohol is still present by the time of serving. None of this boiling-wine-for-two-hours business. And honestly? Most bars, no matter how craft and boutique and amazing they are, their mulled wine won’t be as good as this. Promise.

mulled orange

Delicious Mulled Wine

via the Guardian

This will make about 12 servings. If you aren’t up for cracking open two bottles of red because you’re a smallish group, make the syrup and only use half, combined with half of the rest of the ingredients. The syrup will last for a few weeks in a jar in the fridge.

2 oranges, washed
1 lemon, peel only
150g raw sugar
5 cloves, plus extra for garnish
5 cardamom pods, bruised
1 cinnamon stick
A pinch of freshly grated nutmeg
2 bottles of fruity full-bodied red wine – Shiraz-Cabernet for me please
150ml ginger wine

Remove the peel from one orange using a vegetable peeler, then squeeze out the juice. Add both to a big saucepan along with the lemon peel, the sugar and the spices. Add a few small glugs of wine, enough to cover the sugar, and let it simmer over low heat, stirring occasionally, for about 10 minutes. You should be left with a thick syrup. If I have the time I like to let it sit for a bit to let the flavours meld.

If you’re keen on doing some shmancy decorating, get the remaining orange and the remaining cloves, and make a few (as many guests as you have)vertical clove lines down the side of the orange. slice it into segments  and voilà,  your garnish is complete.

Once you’re ready to serve, add the rest of the red wine as well as the ginger wine, and gently heat the mixture until hot. Ladle into cups and squeeze an orange segment onto the edge of each. Yum!

 

 

 

Hot Buttered Rum

hot buttered rumIt’s time, guys. Spring’s here. Jasmine bushes are exploding all over the place, sunscreen is taking the place of cologne and we can finally leave the house without a scarf. Oh how I love spring. To bid my farewell to winter, and helping you lovelies on the other side of the world ease into the realization the cold is going to come get you, I present to thee: Hot buttered rum.

 

The inspiration for this recipe came from a visit to this charming little bar down the road called Little Mess. If you’re ever in Brunswick, give it a go. They won’t be doing hot buttered rum till winter though. A few months back, when I asked about the ingredients that made up the delicious steaming beverage I was holding between my frozen paws, I was expecting something along the lines of “Ah, sorry. Secret recipe.” Which I did. But my disappointment must have guilt-tripped the friendly barman, so he ended up giving me a tiny insight into a short and incredibly vague list of ingredients make up the magic of which is hot buttered rum. So eagerly I went on home and over the following months taste-tested my own interpretation of it until I was certain that it had well and truly ticked all the boxes. May I present to you, a caramelly, buttery, spiced cup of sweet boozy goodness.

 

Hot Buttered Rum

Serves 1

 

60ml butterscotch sauce (recipe below)

30ml water

1 cardamom pod

1 clove

1 small piece of cinnamon bark

60ml Sailor Jerry’s or other spiced rum

 

Now ideally, try and get this first step done at least 15 minutes before you serve your drink. That way, the spices have a chance to develop and let themselves be noticed. Combine the butterscotch, water and spices in a heatproof mug and heat in the microwave for 30 seconds. If you hate microwaves, or just don’t have one, warm the mixture in a small pan until hot, but not boiling. Set aside for 15 minutes.

When ready to serve, add the rum to the cup and heat for a further 30 seconds in the microwave, until nice and hot, but again, not boiling. You, my sweet, are now ready to drink.

 

Butterscotch sauce

Makes enough for at least 5 drinks

 

160ml / 2/3 cup cream

155g / ¾ cup light brown sugar

75g butter, cubed

2 tsp vanilla essence

1/3 tsp salt

 

Combine all ingredients in a saucepan and stirring, bring to the boil. Let it bubble away for about 5 more minutes until thickened slightly. Take from the heat and let it cool.

Can be sored for at least one week in the fridge.

Kulfi time

cardamom pistachio kulfi

When I was in high school, my mum and I had a Friday evening tradition of going to our favourite Indian restaurant for dinner. Amongst many other places, we’ve been to India three times together, and I will say without a smidge of shame that one of the main reasons that made us keep wanting to go back was the food. The history and the culture and all that amazingness too of course, but man, that food.

This is possibly my favourite Indian dessert, although I’d rather not have favourites. To all you kulfi-novices-soon-to be-onverted out there, kulfi is a type of ice cream. It is prepared by evaporating sweetened and flavoured milk by slowly cooking it, until it has reduced considerably in volume and has thickened in consistency. This deliciousness is then frozen in little moulds and then people like me stuff their faces with them.

Without further ado, make this, now. Especially if you’re in Melbourne and sweating yourself senseless. Or because you just think you need to impress the pants off yourself.

By all means, replace the milk partially or fully with cream. I’ve just always done it with milk. And basically it’s just a very rare occasion where I find half a litre of cream in my fridge looking at me with big eyes, begging to be made into ice cream. But then again, the dairy section of your fridge might be different.

Cardamom and Pistachio Kulfi

 

400ml mi full cream milk

10 cardamom pods, seeds removed and finely ground

1 big pinch of salt

1 can/379g condensed milk

1 can/354ml evaporated milk

50g pistachios, finely chopped

Combine the milk, the cardamom and the salt in a small saucepan and slowly bring to the boil. Remove from heat and pour into a large square plastic container. Whisk in the condensed- and evaporated milk. Let it come to room temperature, or if your as impatient as me, immediately stick it in the freezer. Every half hour or so, whisk the mixture with a fork so as to break the ice crystals, you know the story. After about 4 hours or more, depending on how good your freezer is, your mixture will have the consistency of slushy snow. Now stir in the pistachios and fill into whatever mould makes you happy. I usually use small cups or those popsicle trays you can buy. If you’re lucky enough to have 2 of those trays, I reckon you could make 14-16. Now put them back into the freezer to firm up. When ready, hold a knife under a hot tap and slide it around the edge of each popsicle until it comes out.

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