Cardamom

I've begun a love affair with cardamom. Just a year ago I had never heard of this spice. Then I watched that movie, Outsourced (I think I've referenced it several times now), where it was mentioned in a cheesy come-on line. Out of curiousity I bought the spice at my local Target Super Center, found a recipe on Epicurious.com to use it in, and haven't been able to stop re-making the recipe ever since. Since I love the recipe so much I thought I would share it with all my loyal blog readers. Perhaps you are looking for a twist on Thanksgiving dessert? Well, here is a great option. It uses blueberries so it is rather summery, but I just love it and I hope you will too!

Lemon Blueberry Cobbler Gourmet August 1996
Can be prepared in 45 minutes or less.

Yield: Serves 2

2 cups picked-over blueberries

1 teaspoon freshly grated lemon zest

1/3 cup sugar1 tablespoon fresh lemon juice

1 teaspoon cornstarch

2/3 cup all-purpose flour1 teaspoon baking powder

3/4 teaspoon ground cardamom

1/2 cup heavy cream

Preheat oven to 400° F. and butter an 8-inch (1 1/2-quart) glass pie plate.

In a bowl toss together blueberries, zest, sugar, lemon juice, and cornstarch until combined well and transfer to pie plate.

Into another bowl sift together flour, baking powder, cardamom, and a pinch salt. Add cream and stir until mixture just forms a dough. Drop dough in 5 mounds on blueberry mixture and bake in middle of oven until biscuits are golden and cooked through, about 25 minutes.

FYI - I only use 1/2 teaspoon of ground cardamom b/c the spice for me is very strong. Also, I do about a cup and a half of berries, mixing blueberries and blackberries. Finally, I use about 2-3 tablespoons of lemon zest. My mouth is watering thinking about it!