And finally, to end your Sunday Lunch of Apple and Spice Caramelized Duck and Roasted Fall Vegetables on a sweet note; this warm dessert of Maple Sautéed Plums and Almonds should do the trick. Especially if the plums were harvested in your backyard this morning. A sweet and happy Sunday to you all!
Ingredients (serves 4):
1/2 cup almonds
2 tablespoons unsalted butter
1 plump vanilla bean, split lengthwise
2 cardamom pods, crushed
1 pound Damson Plums, rinsed
2 tablespoons dark (garde A) Canadian Maple Syrup
1/2 teaspoon sea salt flakes
In a small nonstick skillet over high heat, toast almonds, shaking the pan often to prevent burning, about 3 minutes. Remove from heat, set aside.
In a large saucepan over medium heat, melt butter. Meanwhile, scrape seeds of the vanilla bean. Remove seeds from cardamom pods and crush them to release flavor. Add vanilla seeds and crushed cardamom seeds to the melted butter and swirl the saucepan to combine. Remove from heat, and set aside, 10 minutes, so that the butter infuses.
Meanwhile, halve and pit Damson plums.
Return butter over medium heat. Once hot, stir in Damson plum halves and Canadian Maple Syrup and sea salt flakes. Increase heat to medium-high and cook, 3 minutes, until just softened. Stir in toasted almonds, and cook, 1 minute more.
Serve Maple Sautéed Plums and Almonds warm, on its own, or with Greek Yogurt, Frozen Yogurt or Vanilla Bean Ice Cream.
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massa
100 g de manteiga sem sal [temperatura ambiente]
1 1/2 chávenas [360 ml] leite
2 c. chá de fermento seco para pão
4 1/2 chávenas [640g] de farinha
1/4 chávena [50 g] açúcar mascavado
1 1/2 c. chá de sementes de cardamomo inteiras[sem a casca], moídas no almofariz
1/4 c. chá de sal
recheio
100 g de manteiga sem sal
1/2 chávena[100 g] açúcar amarelo
4 c. cha de sementes de cardamomo inteiras[sem casca], moídas no almofariz
topping
açúcar de cardamomo: 4 1/2 c. chá de açúcar mascavado+1 c. chá de cardamomo em pó
1 ovo batido
preparação da massa
Derreta a manteiga numa caçarola e adicione o leite.
Numa tigela pequena derreta o fermento com 3 colheres de sopa da mistura morna de leite e manteiga.
Dissolva e reserve até formar bolhas.
Numa tigela grande misture o açúcar, o cardamomo e o sal. Adicione o fermento com a manteiga e o leite restantes.
Trabalhe com um batedor de massa ou com as mãos até conseguir formar uma bola. Transfira a massa para a bancada e amasse por cerca de 3 a 5 minutos até ficar lisa e elástica. A massa deve ficar húmida. Se parecer pegajosa, adicione um pouco mais de farinha.
Molde a massa numa bola e coloque-a numa tigela. Cubra com um pano e deixe levedar num local quente e sem correntes de ar até dobrar de volume, cerca de 1 hora.
Entretanto forre tabuleiros com papel vegetal.
Para o recheio
Misture a manteiga aos poucos com o cardamomo moído até obter uma pasta que possa espalhar.
Quando a massa dobrar de volume, corte metade e coloque-a numa superfície plana.
Estenda-a com um rolo num retângulo de 30x 40 cm.
Espalhe metade do recheio sobre a massa estendida. Pegue nas bordas do lado mais comprido e dobre-a até encontrar o outro lado [como se dobrasse uma folha ao meio].
Corte a massa dobrada em 16 faixas iguais. Estique e torça cada faixa e enrole-a em espiral.
Coloque cada bun no tabuleiro forrado.
Repita com a segunda metade da massa.
Cubra os pães com um pano limpo e deixe levedar por cerca de 45 a 60 minutos.
Pré-aqueça o forno a 225 ° C.
Quando os pães crescerem, pincele com ovo batido e polvilhe cada um com açúcar de cardamomo.
Asse por 8 minutos. Retire do forno e cubra com um pano para arrefecer.
Sirva-os ou congele-os quando arrefecerem completamente.
This year to celebrate the World Bread Day, my choice went to these swedish cardamom buns.
To shape the dough, follow the beautiful illustrations of Johanna Kindvall and don´t be afraid of the amount of cardamom in the Kokblog recipe.
makes 32 buns
dough
100 g unsalted butter, room temperature
1½ cups [360 milliliters] milk
2 teaspoons active dry yeast
4½ cups [640 g] all-purpose flour
¼ cup [50 grams] natural cane sugar
1½ teaspoons whole cardamom seeds, crushed with mortar pestle
¼ teaspoon salt
filling
100g unsalted butter, room temperature
½ cup [100 grams) natural cane sugar
4 teaspoons whole cardamom seeds, crushed with mortar & pestle
Prepare the dough:
Melt the butter in a saucepan and stir in the milk. Heat until it’s warm to the touch [about 110°F/43°C].
In a small bowl, dissolve the yeast in 3 tablespoons of the butter & milk mixture. Mix and let sit for a few minutes until bubbles form.
In a large bowl, mix together the flour, sugar, cardamom, and salt. Add the yeast along with the remaining butter & milk.
Work together with a dough whisk or with your hands until you can shape the dough into a ball.
Transfer dough to your countertop and knead for about 3 – 5 minutes until smooth and elastic. The dough should feel moist.
If the dough feels sticky, add a little bit more flour.
Shape the dough into a ball and place it in a bowl. Cover with a tea towel and let it rise in a warm and draft-free place until almost double in size, about 1 hour.
Place medium paper liners on the sheet.
For the filling
Mix the butter and the crushed cardamom until an even spreadable paste.Add the butter in small portions at the time.
When the dough has finished rising, take half of the dough and place it on a flat surface. Roll it out with a rolling pin to an 30 x 40 cm rectangle. Spread half of the filling on top of the rolled-out dough so that it covers the whole area.
Grab one of the edge of one of the long sides, fold it over so it meets the other side [like folding a paper on the middle].
Slice the folded dough into 16 equal stripes. Stretch & twist every stripe and swirl them up to a nice bun. Place each of them on a paper liner.
Repeat with the second half of the dough. Cover the buns with a clean tea towel and let rise for about 45 – 60 minutes.
Preheat the oven to 435°F.
When the buns have risen and you are ready to bake the buns, brush every bun with beaten egg and sprinkle each with cardamom sugar.
Bake for 8 minutes.
Remove from the oven and cover with a tea towel to cool.
Serve freshly baked or freeze when they are completely cooled.
"Roses are red" and sometimes pink, a beautiful color for a #rose #caradamom #lemonade at #portolacoffeeroasters 🍋🌹 #ocmix #costamesa (at Portola Coffee Lab)
