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Old 06-11-2011, 10:16 PM   #11
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Originally Posted by Saphellae View Post
I would, but I use my nutmeg about once every 1.5 years! lol
I was actually thinking about doing it just because and see if you could tolerate it in a cookie or something.

I use ground cardamom as an air freshener in my pantry. No choice, it's pungent!
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Old 06-11-2011, 10:19 PM   #12
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Oh yes it is pungent!! I had it in my pantry for about a month before I tossed it, I could smell the darn stuff even when it wasn't ground, and when the door was closed - I also tossed the dish I made - can't remember what it was now - but it was yuck.
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Old 06-11-2011, 10:25 PM   #13
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Oh yes it is pungent!! I had it in my pantry for about a month before I tossed it, I could smell the darn stuff even when it wasn't ground, and when the door was closed - I also tossed the dish I made - can't remember what it was now - but it was yuck.
Well then...I don't think you are ever going to care for it...LOL!!!
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Old 06-12-2011, 08:30 AM   #14
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Okay--here's a recipe to try that uses cardamon (personally, I do not find cardamon and nutmeg are at all similar, but then cardamon is part of so many scandanavian baked goods, I'm rather fond of it).

Cardamon crescents

1 envelope dry active yeast dissolved in 4 T warm water + pinch of sugar
6 T butter
6 T sugar
2 eggs
1-1/2 tsp salt
1-1/2 c lukewarm milk
1 tsp crushed cardamon (6-7 pods)
6 c flour

1. Let the yeast-water mixture sit for about 5 minutes.
2. Cream butter and sugar together.
3. Mix the cardamon with the flour
4. Add yeast mixture to creamed ingredients.
5. Add the rest of the ingredients (ending with the flour)
6. Mix to form a dough.
7. Put in greased bowl, cover with a tea towel.
8. Let rise until double (about 1 hour or so)
9. Punch dough down and divide into 4 balls.
10. Roll each ball into a circle, cut each into 8 wedges.
11. Start at the wide end, and roll into a croissant-like roll.
12. Place on greased cookie sheets. Cover and let rise until doubled (about 30 minutes)
13. Bake at 375 for 10-12 minutes.

You can freeze these and reheat them in the oven as needed. The recipe makes 48. I don't know if you cut it in half or not, my grandmother used to make these a lot...
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Old 06-12-2011, 08:46 AM   #15
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When my oldest brother was still around, he would make some odd cheese cakes. He made a garlic cheese cake and one using jalapenos. He would even make garlic fudge.

I would have to try the cardamom cheese cake before I said anything about it.

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Old 06-12-2011, 09:48 AM   #16
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CWS, there is a problem.. mainly, I don't bake !!! lol
I don't make breads / yeasty things from scratch. I'm awful.

Got another? lol

WOW craig - garlic cheese cake lol. Crazy.
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Old 06-12-2011, 01:51 PM   #17
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(personally, I do not find cardamon and nutmeg are at all similar, but then cardamon is part of so many scandanavian baked goods, I'm rather fond of it).
Only similarity I was suggesting was the pungency and trying a recipe with the cardamom in place of the nutmeg as a way to taste the flavor without it being overpowering. Not that they tasted the same.
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Old 06-12-2011, 08:57 PM   #18
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that's really interesting, cws, about cardamom in scandinavian cooking. i must have had it in some dishes as a kid since my mom is a norskie.

the only time i knew that i've had it was in indian cooking, and i always liked it.
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Old 06-12-2011, 09:08 PM   #19
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If you grew up eating krumkake at Christmas, it most likely had some cardamon in it. We always used the white pods--they seem harder to find now. I add a touch of cardamon and orange zest when I make buttermilk waffles. To me, cardamon is all about baked goods. I am sure I've eaten it in Indian food, but not the Indian food I make.
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Old 06-13-2011, 07:12 AM   #20
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It's tough to make a real Glögg without cardamom. It's a necessary but somewhat expensive ingredient in many traditional baked goods.
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