Birka732's Favorite Recipes

Jansson’s Frestelse (or Temptation)

birka732@verizon.net (Birka732's Recipe Blog) — Thu, 28 Apr 2011 17:19:00 GMT

2 medium onions (chopped or sliced)

1+1/2 tbsp. butter

6 raw potatoes, peeled and cut in strips

18 anchovy fillets (retain brine)

1/2 cup cream

Butter baking dish. Saute onions in margarine. Layer potatoes, onions and anchovies, finishing with potatoes. Pour anchovy brine over potatoes. Top with 1/4 c. cream. Bake at 400 F for 30 mm. Reduce to 300 F and add rest of cream and bake for another 30 mm.

Casserole is ready when potatoes are soft.

Thanks to Rut Johnson, longtime Birka member, for her delicious Swedish recipe.

Swedish Lamb Stew with Dill Sauce

birka732@verizon.net (Birka732's Recipe Blog) — Mon, 08 Mar 2010 04:09:00 GMT

yield: Makes 4 servings

The long cooking time makes this lamb meltingly tender. Offer noodles alongside.

ingredients

2 1/2 pounds boneless leg of lamb, cut into 1-inch cubes
4 cups water
1 large onion, chopped
1 large carrot, chopped
1 large bunch of fresh dill
8 white peppercorns
2 teaspoons salt

2 tablespoons (1/4 stick) butter
2 tablespoons all purpose flour
1 tablespoon white wine vinegar
2 teaspoons sugar
1/4 cup chopped fresh dill
2 tablespoons whipping cream

preparation

Place lamb, 4 cups water, onion, carrot, bunch of dill, peppercorns, and salt in heavy large pot. Bring to boil over medium-high heat, skimming off foam. Reduce heat to medium-low, cover and simmer until meat is tender, stirring occasionally, about 1 1/2 hours. Strain broth into medium saucepan. Boil until reduced to 21/3 cups, about 8 minutes. Meanwhile, remove lamb from vegetables; discard vegetables.

Melt butter in medium saucepan over medium heat. Add flour and whisk 1 minute. Whisk in 2 1/3 cups reduced broth. Cook until sauce thickens and boils, whisking occasionally, about 6 minutes. Whisk in white wine vinegar, sugar and 1/4 cup chopped fresh dill. Simmer 3 minutes to blend flavors. Stir in cream and lamb and simmer until heated through, about 2 minutes. Season to taste with salt and pepper. Transfer to serving bowl.

Submitted by Richard Lilja, Found at; http://www.epicurious.com/recipes/food/views/Swedish-Lamb-Stew-with-Dill-Sauce-104954

Grilled Swedish Meatball Kebabs

birka732@verizon.net (Birka732's Recipe Blog) — Mon, 08 Mar 2010 04:01:00 GMT

yield: Makes 10 to 12 Servings

ingredients

about twenty-eight 10-inch bamboo skewers

For Swedish meatballs

3/4 pound ground chuck
3/4 pound ground pork
1 1/4 cups fine fresh bread crumbs
1 large egg
1/2 cup finely chopped onion
1/2 teaspoon ground allspice
1 teaspoon salt, or to taste
freshly ground black pepper to taste

For mustard sauce

1/3 cup Dijon mustard
1/3 cup packed brown sugar
3 tablespoons cider vinegar
3 tablespoons vegetable oil
2 tablespoons finely chopped fresh parsley leaves

2 medium yellow squash
1 onion
2 yellow bell peppers
1 pint vine-ripened yellow cherry tomatoes

Accompaniment: Pickled Cucumbers

preparation

In a large dish soak bamboo skewers in warm water to cover 30 minutes.

Make meatballs:
In a large bowl with your hands blend together all meatball ingredients until just combined well (do not overmix). Form mixture into 1 1/4-inch balls and arrange on a tray. Meatballs may be prepared up to this point 1 day ahead and chilled, covered.

Make sauce:
In a bowl whisk together all sauce ingredients until brown sugar is dissolved. Sauce may be made 1 day ahead and chilled, covered.

Halve squash lengthwise and cut crosswise into 1/2-inch-thick pieces. Quarter onion and cut onion and bell peppers into 1-inch pieces.

Assemble kebabs:
Thread 2 meatballs alternately with assorted cut vegetables and tomatoes onto each skewer. Kebabs may be assembled 8 hours ahead and chilled, covered. Prepare grill.

Grill kebabs on an oiled rack set 5 to 6 inches over glowing coals, turning kebabs frequently, 10 minutes. Brush kebabs with sauce and grill, turning them and brushing frequently with sauce, until meatballs are cooked through, about 5 to 10 minutes more. (Alternatively, kebabs may be broiled under a preheated broiler about 3 inches from heat.) Discard any remaining sauce.

Serve kebabs with pickled cucumbers.

Submitted by Richard Lilja, FOUND AT; http://www.epicurious.com/recipes/food/views/Grilled-Swedish-Meatball-Kebabs-14044

Swedish Ginger Thins

birka732@verizon.net (Birka732's Recipe Blog) — Mon, 08 Mar 2010 03:51:00 GMT

yield: Makes about 150 cookies
To roll out this dough you will need a pastry cloth and a rolling-pin cover, which are available at kitchenware stores and by mail order from Bridge Kitchenware, tel. (800) 274-3435 or (212) 838-1901

ingredients

3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cloves
1/2 cup well-chilled heavy cream
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
1/2 cup dark corn syrup

Garnish: sliced almonds

preparation

Into a large bowl sift together flour, baking soda, and spices. In a medium bowl with an electric mixer beat cream until it just holds stiff peaks. In another large bowl beat butter and sugar until mixture is light and fluffy and on low speed beat in corn syrup and whipped cream, beating until cream is just combined. Add flour mixture and beat until combined well. Form dough into a disk. Chill disk, wrapped in plastic wrap, until firm, at least 2 hours, and up to 2 days.

Preheat oven to 400°F.

Cut dough into quarters and work with 1 quarter at a time, keeping remaining dough covered and chilled. Using a rolling pin with cover dusted with flour, roll out dough into a round on a floured pastry cloth, rolling dough as thin as possible (less than 1/8 inch thick and about 14 inches in diameter) and with assorted 2- to 3-inch cutters cut out cookies. Carefully transfer cookies as cut to ungreased baking sheets with a metal spatula, arranging them about 1/2 inch apart, and top each with an almond slice. Reroll scraps and cut out more cookies in same manner.

Bake cookies in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, until cookies puff and then collapse slightly, about 6 minutes. Cool cookies on sheets 1 minute and transfer with metal spatula to racks to cool completely. Make more cookies with remaining dough in same manner. Cookies keep in airtight containers at room temperature 1 week.

Submitted by Richard Lilja, FOUND AT; http://www.epicurious.com/recipes/food/views/Swedish-Ginger-Thins-15803

Swedish Lucia Breads

birka732@verizon.net (Birka732's Recipe Blog) — Mon, 08 Mar 2010 03:40:00 GMT

yield: Makes 22

Legend has it that on December 13, 1764, a gentleman in Sweden was roused in the middle of the night by a beautiful voice. He saw a young woman in white moving through his room singing. She had wings and was carrying a candle. That was Lucia the Saint. She brought light, food, and wine as comfort on what was, in the Gregorian calendar, the longest night of the year. We celebrate Saint Lucia on December 13. Children will walk with lit candles singing the beautiful Lucia carol and bringing the Lucia bread.

1 1/2 ounces yeast
2 cups lukewarm water
1/8 ounce saffron
Scant 1 cup butter, melted
2 pounds all-purpose flour
1 teaspoon salt
1/2 cup superfine sugar
1/3 cup raisins

For Finishing

44 raisins
1 egg, beaten

preparation

Dissolve the yeast in the warm milk in a mixing bowl, then add the saffron and keep stirring until the mixture turns yellow. Add the melted butter. In a separate mixing bowl, sift together the flour and salt, then stir in the sugar and raisins.

Pour the yeast mixture into the dry ingredients and stir until the dough comes cleanly from the edge of the bowl. Knead the dough on a floured counter for 10 minutes, until it is shiny but not sticky. Put the dough back in the bowl and let rise for 1 1/2 hours at room temperature.

Lightly knead the dough again on a floured counter. Divide into 22 equal pieces. Roll them into sausages then curl the ends so that each piece is shaped like the number eight. Put one raisin in the middle of each circle. Place the breads on baking sheets lined with parchment paper, cover with dish towels, and let rise again for 30 minutes.

Preheat the oven to 350°F. Brush the risen breads with beaten egg. Bake for 20 to 25 minutes, or until golden brown all over. Let cool on a wire rack. Eat them as they are, or spread with cold butter.

Submitted by Richard Lilja, FOUND AT; http://www.epicurious.com/recipes/food/views/Swedish-Lucia-Breads-354550

Swedish Pancakes with Berry-Cardamom Topping

birka732@verizon.net (Birka732's Recipe Blog) — Mon, 08 Mar 2010 03:35:00 GMT

yield: Makes 4 servings

A winner in the Bon Appétit Recipes Sweepstakes, a reader poll conducted in honor of our 50th anniversary.

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ingredients

Pancakes

2 large eggs
1 cup milk
2/3 cup all purpose flour
3/4 teaspoon ground cardamom
1/4 teaspoon salt
1/3 cup half and half
3 tablespoons unsalted butter, melted

Topping

1 1/2-pint basket raspberries
1 1/2-pint basket blackberries
1/4 cup sugar
1/2 teaspoon ground cardamom

Unsalted butter, melted

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preparation

For pancakes:
Blend eggs and 1/3 cup milk in processor until smooth. Add flour, ground cardamom and salt and process until mixture is thick and smooth. WIth machine running, add remaining 2/3 cup milk, 1/3 cup half and half and 3 tablespoons melted butter and mix batter until smooth. (Pancake batter can be prepared 8 hours ahead. Cover tightly and refrigerate.)

For topping:
Combine raspberries, blackberries, sugar and ground cardamom in medium bowl. Mix together gently. Let mixture stand until berries are juicy, stirring occasionally, at least 30 minutes. Set aside.

Preheat oven to 200°F. Place oven-proof platter in oven. Heat heavy large griddle or skillet over medium-high heat. Brush griddle with melted butter. Working in batches, add batter to skillet, using 1 tablespoonful for each pancake. Cook until pancakes are brown, about 1 minute per side. Transfer to platter in oven to keep warm. Repeat with remaining batter, brushing with more butter as needed.

Place pancakes on plates. Spoon berry topping over and serve.

Submitted by Richard Lilja, Found at; http://www.epicurious.com/recipes/food/views/Swedish-Pancakes-with-Berry-Cardamom-Topping-3060

Swedish Turkey Meatballs with Egg Noodles

birka732@verizon.net (Birka732's Recipe Blog) — Mon, 08 Mar 2010 03:26:00 GMT

For meatballs

4 slices firm white sandwich bread
1 medium onion
1 large egg
1/4 teaspoon freshly grated nutmeg
1 teaspoon ground allspice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 3/4 pounds lean ground turkey
1 teaspoon vegetable oil

3/4 pound cholesterol-free egg noodles such as No Yolks
1 small onion
2 1/2 tablespoons cornstarch
3 cups beef broth (24 fluid ounces)
3 tablespoons medium-dry Sherry
1 tablespoon Worcestershire sauce
1 tablespoon nonfat sour cream
2 tablespoons chopped fresh dill leaves

Garnish:

chopped fresh dill leaves

Accompaniment:

1/2 cup lingonberry preserves or cranberry sauce

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preparation

Make meatballs:
Into a blender tear 2 bread slices and grind into fine crumbs. Transfer crumbs to a large bowl. Make more bread crumbs in same manner and transfer to bowl. Finely chop enough onion to measure 3/4 cup and add to bread crumbs. In a small bowl whisk together egg, nutmeg, allspice, salt, and pepper and add to bread crumb mixture. Add turkey and with your hands mix mixture until just combined (do not overmix).

Form turkey mixture into 1 1/4-inch balls (about 80) and arrange on a tray. Meatballs may be prepared up to this point 1 day ahead and chilled, covered.

Preheat oven to 375°F.

In a 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and brown meatballs in 2 batches, turning them occasionally, about 4 minutes for each batch. With a slotted spoon transfer meatballs as browned to a shallow baking pan and reserve any drippings in skillet. Bake meatballs, tightly covered with foil, in middle of oven until just cooked through, about 25 minutes.

While meatballs are baking, fill a 6-quart kettle three fourths full with salted water and bring to a boil for noodles. Finely chop enough onion to measure 1/2 cup. In a small bowl whisk together cornstarch and 1/2 cup broth. To reserved drippings in skillet add Sherry and onion and simmer mixture, stirring and scraping up brown bits, until most of liquid is evaporated. Add remaining 2 1/2 cups broth and bring to a boil. Stir cornstarch mixture and whisk into broth mixture. Boil mixture, whisking, 1 minute and remove skillet from heat. Whisk in Worcestershire sauce, sour cream, and dill and keep sauce warm, covered, over low heat (do not let boil).

Cook noodles in boiling water until al dente. Drain noodles well in a colander and transfer to a large serving dish. Gently toss noodles with sauce and meatballs and garnish with dill. Put 1 tablespoon preserves or cranberry sauce on top of each serving.

Submitted by Richard Lilja, Found at; http://www.epicurious.com/recipes/food/views/Swedish-Turkey-Meatballs-with-Egg-Noodles-101068

Swedish Sailor's Beef Stew

birka732@verizon.net (Birka732's Recipe Blog) — Mon, 08 Mar 2010 03:21:00 GMT

yield: Makes 6 servings

This Swedish stew called Sjömansbiffgryta is one of the most typical family stews, which every Swede knows. This is one of those "lots of bang for the buck" types of stews. It's so simple, yet the taste it delivers is so satisfying. It is best to cook it in an enameled cast-iron casserole because it goes into a very hot oven for quite a while, and all the liquid gets absorbed and the casserole becomes a little crusty. I know it seems like an awfully long time to keep a stew in such a hot oven, but trust me, it works. You can deglaze the casserole with a bit of water if you like and pour it over the stew, which should be transferred to a serving bowl

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ingredients

2 1/2 pounds boneless beef chuck, trimmed of any large pieces of fat and cut into 1 1/2-inch cubes
6 tablespoons (3/4 stick) unsalted butter
2 1/2 pounds onions (about 5), quartered
2 1/2 pounds boiling potatoes, peeled and cubed
Salt and freshly ground black pepper to taste
3 cups beer (lager)

preparation

1. Preheat the oven to 450°F. Toss all the ingredients except the beer into a large ovenproof casserole.

2. Pour the beer over the stew, cover, and cook until the meat is very tender, the potatoes are breaking apart, and the beer is absorbed, about 2 hours.

Submitted by Richard Lilja, Found at; http://www.epicurious.com/recipes/food/views/Swedish-Sailors-Beef-Stew-107752

Swedish Meatballs

birka732@verizon.net (Birka732's Recipe Blog) — Mon, 08 Mar 2010 03:11:00 GMT

yield: Makes 6 servings

This classic goes best with a tart berry sauce.

ingredients

1 pound ground beef
3/4 cup bread crumbs, soaked in 1/2 cup milk
1 egg
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 small onion, grated and drained
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
4 tablespoons butter
1 1/2 tablespoons flour (any kind)
1 cup chicken broth
1/2 cup sour cream
Lingonberry or cranberry sauce (optional)

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preparation

1. Combine the first 8 ingredients. Form the mixture into 1-inch balls.

2. Place 3/4 of the butter in a skillet over medium-high heat. Brown the meatballs for about 10 minutes.

3. Remove them and most of the fat. Stir the flour and the remaining butter into the pan.

4. Add the broth. Simmer until it thickens, about 2 minutes.

5. Strain it with a sieve to remove clumps. Return it to the pan.

6. Reduce heat to low; stir in the sour cream.

7. Return the meatballs to the pan for 1 minute. Serve with the berry sauce.

Submitted by Richard Lilja; Found at http://www.epicurious.com/recipes/food/views/Swedish-Meatballs-350172

Swedish Dream Cookies (drommar)

birka732@verizon.net (Birka732's Recipe Blog) — Mon, 08 Mar 2010 03:04:00 GMT

yield: Makes about 6 dozen

active time: 40 min

total time: 2 1/2 hr

"This recipe for Swedish drommar, meaning 'dreams,' comes from my grandmother," writes Elizabeth Wigg Maxwell of New Providence, New Jersey. ... more ›

ingredients

2 cups all-purpose flour
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/4 cups sugar
1 teaspoon crushed ammonium carbonate (also called baker’s ammonium)
1/2 teaspoon almond extract
1 1/2 cups sweetened flaked coconut

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preparation

Sift together flour and salt.

Beat together butter and sugar with an electric mixer until pale and fluffy. Beat in ammonium carbonate and almond extract until combined well. Mix in flour mixture at low speed just until blended, then stir in coconut. Form dough into a disk and chill, wrapped in plastic wrap, until firm, about 1 hour.

Preheat oven to 300°F.

Roll dough into 1-inch balls and arrange 1 inch apart on greased baking sheets.

Bake cookies in batches in upper third of oven until pale golden around edges, 18 to 22 minutes. Transfer cookies to a rack to cool.

Submitted by Richard Lilja, Found at: http://www.epicurious.com/recipes/food/views/Swedish-Dream-Cookies-drommar-104424

Swedish Cardamom Rolls

birka732@verizon.net (Birka732's Recipe Blog) — Mon, 08 Mar 2010 02:59:00 GMT

yield: Makes about 15 rolls

ingredients

For dough

1 1/4 cups warm water (105°F.)
3/4 stick (6 tablespoons) unsalted butter, melted and cooled slightly
6 tablespoons granulated sugar
two 1/4-ounce packages active dry yeast (5 tablespoons total)
3 large eggs beaten lightly
1 1/2 teaspoons salt
1/4 cup powdered nonfat dry milk
5 to 6 cups all-purpose flour

1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup granulated sugar
2 tablespoons ground cinnamon
3 tablespoons cardamom seeds, ground in a mortar with a pestle, or in an electric spice/coffee grinder
an egg wash made by beating 1 large egg with 2 tablespoons water

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preparation

Make dough:
In a large bowl combine water, butter, and sugar. Sprinkle yeast over mixture and let stand 5 minutes, or until foamy. Stir in eggs, salt and dry milk until combined. With a wooden spoon stir in 5 sups flour, 1 cup at a time, and stir mixture until a dough is formed.

On a floured surface, knead dough about 10 minutes, adding enough of the remaining 1 cup flour to make dough smooth and elastic. Put dough in a lightly oiled bowl, turning to coat, and let rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 hour.

Punch down dough and on floured surface with a floured rolling pin roll into a 15- by 20-inch rectangle. Spread butter over dough and sprinkle with granulated sugar, cinnamon and cardamom.

With a long side facing you, roll up dough jelly-roll fashion and cut crosswise into approximately 1 1/2-inch-thick slices with a cut side down. Working with 1 slice at a time gently twist opposite ends of slice around twice to form a figure eight. Crimp ends together. Arrange rolls, a swirled side up, on a buttered baking sheet about 2 inches apart and let rise in a warm place until increased 1 1/2 times in bulk, about 1 hour.

While rolls are rising, preheat oven to 350F.

Brush tops of rolls with egg wash and sprinkle with sugar. Bake rolls in middle of oven until tops are pale golden, about 25 minutes.

Submitted by Richard Lilja, Found at http://www.epicurious.com/recipes/food/views/Swedish-Cardamom-Rolls-14327

Top-Crust Peach and Cardamom Pie

birka732@verizon.net (Birka732's Recipe Blog) — Mon, 08 Mar 2010 02:51:00 GMT

yield: 8 servings

This is a breeze to make: The dough is cut into pretty shapes with a cookie cutter, then layered atop the filling.

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ingredients

Crust:

1 1/4 cups unbleached all purpose flour
1 1/2 teaspoons sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons (or more) ice water

Filling:

2 1/2 pounds firm but ripe peaches, peeled, halved, pitted, sliced 1/2 inch thick
1/3 cup sugar
2 tablespoons cornstarch
2 teaspoons fresh lemon juice
1/4 teaspoon ground cardamom
1 egg, beaten to blend (for glaze)
1 1/2 tablespoons raw sugar*
Honey Yogurt

2 1/Special Equipment: 2- to 3-inch heart-shaped or scalloped cookie cutter

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preparation

For crust:
Blend flour, sugar, and salt in processor. Add butter; using on/off turns, process until mixture resembles very coarse meal. Add 3 tablespoons ice water; process using on/off turns until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Turn dough out onto lightly floured work surface and knead briefly just until dough comes together, 4 to 5 turns. Flatten dough into disk; wrap in plastic and chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.

Line large baking sheet with parchment paper. Roll out dough on lightly floured work surface to 13-inch round. Transfer dough round to prepared baking sheet and chill 20 minutes. Using 2 1/2- to 3-inch heart-shaped or scalloped cookie cutter, cut out shapes from dough, spacing close together (leave cutouts on baking sheet). If necessary, remove dough scraps, reroll, and cut out additional shapes for total of about 20. Chill on sheet while preparing filling.

For filling:
Position rack in center of oven and preheat to 400°F. Place peach slices in medium bowl. Add sugar, cornstarch, lemon juice, and cardamom and toss to coat. Transfer peach filling to 9-inch-diameter glass pie dish. Carefully arrange cutouts atop filling in slightly overlapping concentric circles, starting at edge and working toward center, covering filling completely. Brush crust with beaten egg, then sprinkle with raw sugar.

Place pie on rimmed baking sheet. Bake until crust is golden brown, peaches are tender, and juices are bubbling thickly at edges, about 45 minutes. Transfer pie to rack and cool at least 30 minutes. Spoon warm or room-temperature pie into bowls. Serve with Honey Yogurt .

* Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.

Submitted by Richard Lilja, Found at ( http://www.epicurious.com/recipes/food/views/Top-Crust-Peach-and-Cardamom-Pie-354339

Cardamom Vanilla Pound Cake

birka732@verizon.net (Birka732's Recipe Blog) — Mon, 08 Mar 2010 02:36:00 GMT

yield: Makes 10 to 12 servings

active time: 25 min

total time: 3 1/4 hr

This pound cake not only keeps well but also intensifies in flavor over the first day or so. It's delicious toasted or served with ice cream.

ingredients

3 cups all-purpose flour
1 teaspoon ground cardamom
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 sticks unsalted butter, softened
1 3/4 cups granulated sugar
2 vanilla beans, halved lengthwise
4 large eggs
1 tablespoon fresh lemon juice
1 cup whole milk
1 1/2 cups chilled heavy cream
2 1/2 tablespoons confectioners sugar
1 1/2 teaspoons pure vanilla extract

Equipment: a 12-cup kugelhopf or bundt pan; a stand mixer fitted with paddle attachment

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preparation

Preheat oven to 350°F with rack in middle. Generously butter pan and dust with flour, knocking out excess.

Whisk together flour, cardamom, baking powder, baking soda, and salt. Beat together butter and granulated sugar in mixer at medium speed, scraping side of bowl occasionally, until pale and fluffy, about 5 minutes. Scrape seeds from vanilla beans with tip of a paring knife into butter mixture, reserving pods for another use, and beat until combined well, about 1 minute. Add eggs 1 at a time, beating well after each addition, then beat in lemon juice until combined well. At low speed, add flour mixture and milk alternately in batches, beginning and ending with flour mixture, mixing until just combined.

Spoon batter into pan, smoothing top. Gently rap pan on counter to eliminate air bubbles.

Bake until a wooden skewer inserted into center of cake comes out clean, about 1 hour. Cool in pan 1 hour, then invert onto a rack and cool completely, about 1 hour more.

Beat cream with confectioners sugar and vanilla extract using whisk attachment of mixer until it just holds stiff peaks. Serve cake with whipped vanilla cream.

Cooks' notes:• If you have green cardamom pods, you can grind the seeds using a mortar and pestle or an electric coffee/spice grinder
•Cake keeps in an airtight container at room temperature 3 days.

Submitted By Richard Lilja (Found at: http://www.epicurious.com/recipes/food/photo/Cardamom-Vanilla-Pound-Cake-351920