Tagged With: dessert

Curry Bread Pudding with Cardamom Cream

Curry Bread Pudding

Who says you have to make curry with your curry? No one! This warm winter pudding was inspired by our friends at Hunger Restaurant, and since trying theirs we have come up with some delightful variations of our own. We’ve added diced apples to replace the traditional raisins- pears are nice too- and infused a mild amount of spice into the custard and cream. Enjoy with coffee, chai or your favorite toddy; nothing says holiday like bread pudding.

Curry Bread Pudding with Cardamom Cream

Curry Bread Pudding with Cardamom Cream

Ingredients

    For the Pudding
  • 5 cups cubed stale or lightly toasted bread
  • 1 cup diced apple
  • 2 cups half & half
  • 2 teaspoons finely ground Kashmiri or Madras Curry
  • 4 eggs
  • 1/2 cup maple syrup or agave nectar
  • 1 teaspoon vanilla extract
  • For the Cardamom Cream
  • 1 cup heavy cream
  • 1/2 teaspoon cracked cardamom seeds
  • 1/2 teaspoon sugar

Instructions

    For the pudding:
  1. Preheat oven to 350 degrees.
  2. In a small sauce pan over low heat, whisk the curry into the half & half and allow to infuse gently for 10 minutes, stirring occasionally. Make sure that the half & half does not boil. Remove from heat and allow to return to room temperature.
  3. While the spices are infusing, combine the bread cubes and diced apples in a large bowl.
  4. In a separate large bowl, whisk together the eggs, maple syrup or agave, and vanilla. Add the spice infused half & half and stir well.
  5. Pour the liquid mixture over the bread and apples and let stand for 30 minutes, turning occasionally with a spatula. Allow the bread to fully absorb the liquid.
  6. Transfer the mixture to a greased 8"x8" baking dish and bake for 45 minutes or until the center springs back to the touch.
  7. For the cardamom infused cream:
  8. Whisk together the ingredients in a small saucepan over low heat. Simmer gently for 10 minutes. Strain the cream to remove the cracked seeds.
  9. Pour warm cream over the pudding and serve.
https://www.silkroaddiary.com/curry-bread-pudding-cardamom-cream/

Categories: Course, Curries & Masalas, Global Cuisines, Holiday, Recipes, Sweet Somethings | Tags: , , , , , | 3 Comments

Walnut Rosewater Wafers

These sublime wafers are the perfect treat if you are looking for a sweet to satisfy without over-doing it. The lofty texture of these delicate wafers owes itself to the flourless dough, and the ethereal flavor comes from our new Advieh spice blend and its rosewater complement. Try them as a light dessert with cardamom coffee, with your afternoon tea or as an apertif.

The Advieh spice made this cookie recipe!

Walnut Rosewater Wafers

Walnut Rosewater Wafers

Ingredients

  • 1 ½ cups finely ground walnuts
  • ½ cup walnut pieces, for decoration
  • 4 egg yolks, divided 3/1
  • ¾ cup white sugar
  • 1 tablespoon ground Advieh
  • 1 teaspoon baking soda
  • 1 tablespoon rosewater
  • 1 teaspoon water

Instructions

  1. Preheat the oven to 350 degrees.
  2. Line a large sheet pan with parchment.
  3. In a large bowl, mix the ground walnuts, 3 egg yolks, sugar, Advieh, baking soda and rose water until well blended.
  4. Roll the dough into teaspoon sized balls and place 2” apart on the sheet pan. Don’t skimp on the spacing, these wafers need room to expand.
  5. In a small bowl, whisk the remaining egg yolk and water. Press a walnut piece into each cookie and brush with the egg yolk glaze.
  6. Bake for 20 minutes, or until golden.
  7. Allow the cookies cool on the sheet pan for about 10 minutes, then transfer to a wire rack to cool completely.
https://www.silkroaddiary.com/walnut-rosewater-wafers/

Categories: Course, Global Cuisines, Holiday, Middle East, North America, Recipes, Sweet Somethings | Tags: , , , , , , , | Leave a comment

Lemon Thyme Rhubarb Cake

Tart, sweet and dramatically red, rhubarb never tasted so good as in this rustic cake with lemon thyme.  The cake is moist and fluffy on the inside with a slight crisp on the outside edge. The sharpness of the rhubarb combined with the delicate pungency of the lemon thyme make this a most wonderful way to take advantage of an abundant rhubarb harvest.

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Lemon Thyme Rhubarb Cake

Lemon Thyme Rhubarb Cake

Ingredients

    For the Compote
  • 3 cups rhubarb, cut into 1/2 inch pieces
  • 1/2 cup sugar
  • 1/2 cup water
  • For the Cake
  • 1/2 cup butter, softened, plus extra for pan
  • 3/4 cup white sugar
  • 2 eggs
  • 1 teaspoon baking powder
  • 1 tablespoon lemon thyme
  • 1/4 teaspoon Murray River flake salt
  • 1 cup all-purpose flour, sifted, plus extra for dusting pan
  • For the Topping
  • 2 teaspoons lemon thyme
  • 2 tablespoons white sugar

Instructions

  1. Preheat oven to 350 degrees. Butter and flour a 9-inch cake pan or cast-iron pan.
  2. In a small saucepan, over medium heat, add rhubarb, sugar and water. Cook, stirring occasionally, until rhubarb has softened. Strain and reserve juice. Set rhubarb aside to cool while you make the rest of the cake.
  3. Cream butter and sugar together until smooth. Add eggs, one at a time, mixing well after each addition (batter should look light and fluffy). Gently mix in the baking powder, salt, lemon thyme and flour - be careful not to over mix.
  4. Pour the batter into the prepared pan and smooth. Spoon the rhubarb compote over the top of the batter then, using a butter knife, swirl the compote through the cake batter, being careful not to scrape the bottom of the pan.
  5. Drizzle 2 tablespoons of the reserved rhubarb compote juice over the top, sprinkle with the rest of the lemon thyme and sugar.
  6. Bake 25 minutes or until knife inserted in center of cake comes out clean.
  7. Serve warm or room temperature. Enjoy with more of the rhubarb compote mixed with whipped cream or Greek yogurt, served on the side.
https://www.silkroaddiary.com/lemon-thyme-rhubarb-cake/

Categories: Course, Eastern Europe, Global Cuisines, North America, Recipes, Sweet Somethings | Tags: , , , , , , , | Leave a comment

Bejeweled Spice Cake

The baker’s spice holy trinity of Ginger, Cassia and Allspice in our Poudre Douce blend make this upside-down fruit cake an essential for the winter holidays — and it’s a table-top stunner, too! We made a festive selection of dried fruits over the classic pineapple to allow the spices to shine through. Less sweet than those pineapple upside-down cakes of our childhoods, we like this cake at brunch as well as for dessert!

This cake is as delicious as it is beautiful!

 

Poudre Douce Bejeweled Cake

Poudre Douce Bejeweled Cake

Ingredients

    Topping:
  • 2 cups mixed dried fruit
  • 1/4 cup fresh pomegranate seeds
  • boiling water
  • 2 tablespoons butter
  • 1/3 cup dark brown sugar
  • Cake:
  • 1-3/4 cups all-purpose flour
  • 2 tablespoons Poudre Douce
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Murray River Flake Salt
  • 1/2 cup almond flour
  • 10 tablespoons unsalted butter, softened
  • 2/3 cup dark brown sugar, packed
  • 1/2 cup honey
  • 3 large eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees.
  2. Put the dried fruit into a small bowl and cover with boiling water. After 10 minutes, drain and set the rehydrated fruit aside.
  3. Put the 2 tablespoons of butter into a 10 inch round cake pan and put it into the oven to melt. Remove from oven and swirl the melted butter around, coating bottom and sides evenly. Sprinkle the 1/3 cup brown sugar onto the bottom of the pan and spread around evenly. Set aside.
  4. Sift the flour, spices, baking soda, and baking powder into a bowl. Whisk in the almond flour and salt, and set aside.
  5. Beat the softened butter, brown sugar and honey until creamy and a light color (about 3 minutes). Beat in the eggs, one at a time, then the vanilla extract.
  6. Add the dry ingredients and mix until smooth. Put the drained, rehydrated fruit in the cake pan, patting down to make sure every inch is packed with fruit. Pour the cake batter on top of the fruit and smooth out.
  7. Bake for about 40 minutes (or until a cake tester inserted in the middle of the cake comes out clean). Cool the cake in the pan on a rack for about 15 minutes. Run a knife around the sides of the pan (to make sure the cake is loosened), then invert cake onto a plate.
https://www.silkroaddiary.com/bejeweled-spice-cake/

Categories: British Isles, Course, Global Cuisines, North America, Recipes, Sweet Somethings | Tags: , , , , , | Leave a comment

Ginger Snappiest Cookies

These ginger snaps are the snappiest in town and offer a classic belly warming tingle all season long. Equally at home with a glass of milk, egg nog, hot cocoa or a cocktail, they offer a petite bite of concentrated spice. We added a sprinkle of sugar to our finished cookies for some holiday sparkle.

Yum!

So pretty and delicious on the plate, and so yummy straight off the rack!

 

Ginger Snappiest Cookies

Ginger Snappiest Cookies

Ingredients

  • 2 sticks unsalted butter
  • 1 1/4 cups dark brown sugar
  • 1 egg
  • 1/3 cup molasses
  • 1/4 cup maple syrup
  • 2 1/4 cups flour
  • 3 tablespoons ginger powder
  • 1 teaspoon Saigon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  1. Cream the butter and sugar together in a large mixing bowl until light. Then beat in the egg, followed by the molasses and maple syrup.
  2. In a separate bowl, sift together the dry ingredients.
  3. Add the dry ingredients to the butter/sugar mixture and incorporate well using a sturdy wooden spoon. This batter takes a little muscle. Cover the bowl and set aside to rest for half an hour.
  4. Preheat the oven to 325 degrees and line baking sheets with parchment paper.
  5. Using a teaspoon for portioning, roll a small balls of dough lightly between your palms, and place onto the sheet pan. Fill the sheet, leaving about an inch or so between the balls of dough. Rinse your fingers with warm water and pat each ball flat.
  6. Bake 10-13 minutes until browned. Remove and slide parchment onto a rack to cool.

Notes

The finished dough can be refrigerated or frozen for later use. I like to keep some around from November until January!

https://www.silkroaddiary.com/ginger-snappiest-cookies/

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Categories: Course, Global Cuisines, North America, Recipes, Snacky Bits, Sweet Somethings | Tags: , , , , | Leave a comment

Chinese Five Spice Apple Cake

This simple apple cake was baked by my great-grandmother on a wood stove over 100 years ago, and I’m happy to still be cooking it today. This recipe is timeless, rustic and highlights the flavors of both the apples and the spice. This old family recipe was one of the first that I adapted to experiment with the amazing world of spices and I’m thrilled to share it.

 

Chinese Five Spice Apple Cake

Chinese Five Spice Apple Cake

Ingredients

  • 1 cup vegetable oil or coconut oil
  • 3 eggs
  • 1 vanilla bean, scraped
  • 2 1/2 cups flour
  • 2 cups sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 2 tablespoons ground Chinese Five Spice
  • 3 cups chopped apples
  • 1 cup chopped walnuts

Instructions

  1. Mix sugar, eggs, oil and vanilla.
  2. Combine dry ingredients.
  3. Add the dry ingredients to the wet mixture and mix thoroughly.
  4. Fold in apples and nuts.
  5. Bake 45 minutes at 350 degrees in a greased 9" x 13" pan.
https://www.silkroaddiary.com/apple-pie-cake-is-awesome/
https://www.silkroaddiary.com/wp-content/uploads/2012/11/Apple-Cake-Final.jpg

Categories: Course, Global Cuisines, North America, Recipes, Sweet Somethings | Tags: , , , | 4 Comments