More kitchen results from Snowoctober.
While it sure was winter weather over the weekend, we are pretty much back to lingering fall temperatures.
Earlier this year, I started experimenting with cardamom, a pungent and sweet tasting spice often paired with cinnamon or ginger. Currently, I use the ground version but I know need to try the pods. I’m sure it’s similar to advancing from ground nutmeg to grating your own (which once I started doing with my microplane, it’s the only way I use nutmeg now.) So back to the pears – I roasted them with cardamom, nutmeg, a little brown sugar and butter – wowzy. Talk about the smell of fall and deliciousness in your kitchen.
To me, pancakes are the mecca of breakfast (and sometimes dinner as well.) For these babies, once you pour the batter onto the griddle, you sprinkle some of the cardamom pears on top of the wet pancake before flipping. Or simply use as a topping when serving. Or both. I like the extra pears on the final stack, drizzled with a bit of honey. A yummy fall or winter breakfast for your family or for guests staying through the holidays. (Optional to serve with mimosas.)
What’s your favorite fall spice and how do you like to cook with it?