Two foods you'd never expect taste better together and three ways to make delicious dishes with this dynamic duo.
Think of it as an all-American fruit with an accent: Cardamom is a sophisticated spice common in Indian and Scandinavian cooking. And together, blueberries and cardamom create some unbelievably delicious dishes. Like these three:
1. Berry salmon: Saute 1 minced shallot and 1 minced garlic clove in canola oil for 2 minutes. Deglaze the pan with 1/4 cup water. Add 1 cup blueberries, 1 Tbsp red wine vinegar, 1 tsp lime juice, 1/4 tsp each ground cardamom, coriander, ginger, and salt, and 1/8 tsp cayenne pepper. Simmer until thick, crushing half the berries, about 10 minutes. Season and grill 4 salmon fillets; serve with sauce.
2. Muffins: In a bowl, combine 1 cup flour, 1/4 cup ground flaxseed, 3/4 tsp baking powder, 1/2 tsp ground cardamom, 1/4 tsp baking soda, a pinch of salt, and zest of half an orange. In another bowl, combine 1 egg, 1/4 cup each honey, kefir, and applesauce, and 1/2 tsp vanilla. Combine wet and dry ingredients. Fold in 3/4 cup frozen blueberries. Fill six muffin-tin cups and bake at 350°F for 25 minutes.
3. Gin cooler: In a saucepan, mash 1 cup blueberries and cook over medium heat until bubbly. Remove from heat; add 1 cup dry gin. Cool, strain, and chill. Over medium heat, dissolve 1/4 cup sugar in 1/4 cup water. Add 1/2 Tbsp cardamom pods. Cool, strain, and chill. In a jar with ice, shake 6 oz berry gin, 2 oz spiced syrup, and 4 tsp lemon juice. Pour into glasses, then garnish with lemon wedges.
Triple-Blue Spiced Pecan Salad
1 egg white
1/2 cup pecans
1/2 tsp ground cardamom
1 tsp orange zest
1 cup blueberry juice
2 Tbsp balsamic vinegar
1 Tbsp fresh orange juice
1 tsp minced shallot 1/2 tsp minced garlic
1/2 tsp Dijon mustard
Pinch of salt and pepper
8 cups arugula
1/2 cup fresh blueberries
2 oz reduced-fat blue cheese, crumbled
1 egg white
1/2 cup pecans
1/2 tsp ground cardamom
1 tsp orange zest
1 cup blueberry juice
2 Tbsp balsamic vinegar
1 Tbsp fresh orange juice
1 tsp minced shallot 1/2 tsp minced garlic
1/2 tsp Dijon mustard
Pinch of salt and pepper
8 cups arugula
1/2 cup fresh blueberries
2 oz reduced-fat blue cheese, crumbled
Preheat oven to 325°F. In a bowl, beat egg white with a fork until frothy. Coat pecans in egg white, drain, and combine with cardamom and orange zest. Bake pecans on a sheet for 15 to 20 minutes, then break up pecans and set aside.
Meanwhile, warm blueberry juice in a saucepan over medium-high heat until reduced to about 2 Tbsp (about 15 minutes). Remove from heat. In a bowl, whisk balsamic vinegar with orange juice, shallot, garlic, Dijon mustard, and salt and pepper. Whisk in blueberry reduction.
Divide arugula among four plates. Sprinkle toasted pecans, blueberries, and blue cheese on top, then drizzle with berry vinaigrette.
Makes 4 Servings
Per serving: 200 cal, 12 g fat (2.5 g sat), 17 g carbs, 330 mg sodium, 3 g fiber, 7 g protein
Per serving: 200 cal, 12 g fat (2.5 g sat), 17 g carbs, 330 mg sodium, 3 g fiber, 7 g protein
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