To Cook

-Add all ingredients to the bowl of your stand mixer. 

-Using the hook attachment mix on low for 5 minutes or until the ingredients are all incorporated. 

-Turn the speed up to like a medium to medium fast for 15-30 minutes. 

-You want to work up as much gluten as you can. 

-When your dough is smooth and pliable, it needs to rest. In the winter you canshape it into a rectangle, leave on your counter covered in plastic or a tea towel for 30 minutes. In the summer I like to shape it into a rectangle, cover it with plastic and let it rest in the fridge for 30 minutes to an hour until it is cool but not yet cold/hard. 

-Roll the dough into a large rectangle, it should end up being about 1cm (⅓ inch) thick. 

-Spread the filling onto the dough. 

-Sprinkle on a generous amount of the cardamom sugar 

-fold into thirds 

-Roll out and start to portion 

-Shape as desired 

-In the bakeries I’ve worked in the buns are usually around 100g, but this feels very large at home, 80-90g works well. 

-Place on a baking tray, cover, and let rise until double in size. In the winter this can take me over three hours. But lately, since it July and therefore very warm and humid, it can take as little as 45 minutes to an hour. 

-Bake at 200C (400F) for about 9 minutes or until golden brown. I like to check mine and rotate the tray at the 5 or 6 minute mark so they don’t get overbrown. -Brush with egg wash as soon as they come out of the oven. 

-Immediately sprinkle them with cardamom sugar. 

-Let cool (if you can wait that long!) 

-Enjoy!

Also - https://ceciliatolone.com/kardemummabullar-swedish-cardamom-buns/

Butter Filling:

This can be made up to a week in advance. There is no need to refrigerate it if you plan to use it within a week of making. It MUST be very soft when you go to spread it. If it has been sitting out at room temperature and is still tricky to spread, microwave it a bit. You don’t want to tear the dough trying to spread on the filling 

Cardamom Sugar: 

You can use less cardamon if you would like. This is the ratio I have learned in Sweden but it is quite intense (not to mention pricey!) so do what works best for you. Cardamom: The cardamon used in Swedish baking is just the black seeds (like what is linked below) none of the green husk. It is roughly ground, not a fine powder. This gives the dough very pretty black flecks instead of a grayish tinge. Any cardamom will be fine though taste wise. 

PREPARE

In a saucepan, heat the whiskey with the raisins and vanilla. When it’s just about to boil, remove from the heat and let stand for 30 minutes.

Divide the raisins among four individual casseroles or mini cocottes, reserving a few for garnish. Divide the brie into four equal portions and place these on top of the raisins. Pour the whiskey over the cheese. Grind black pepper on top. Set aside.

MAKE

Preheat the oven to 400°F (200°C).

Bake the cocottes for about 20 minutes, until the cheese is soft. If the top isn’t browned after 20 minutes, turn on the broiler and broil until golden brown. Scatter the reserved raisins over the brie.

Serve each cocotte on a plate lined with a napkin so it won’t slide. Serve with the breadsticks and the endives, and some pieces of pear or cooked baby potatoes on a skewer.

MAKES 1/2 cup
Combine the cream and butter in a medium saucepan and cook them over low heat until the butter melts, about 3 minutes. Add the cheese, Worcestershire sauce, and salt and whisk slowly until the cheese has melted, about 2 minutes.
Serve warm.

Preheat the oven to 400°F (200°C).

Mix the raisins and currants with the caraway seeds and whis- key and let soak for about 15 minutes. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt, then work in the butter until the mixture resembles a coarse meal.

Spoon the raisin-whiskey mixture quickly through the flour mixture. Beat the eggs. Reserve 2 spoonfuls of egg in a small bowl and add the rest to the buttermilk. Pour that over the flour mixture and knead until it just comes together in a ball- no longer!

Form a smooth ball of dough, lift it onto a baking sheet, and brush it with the leftover egg. With a sharp knife, carve a small cross in the middle.

Bake for 40 to 45 minutes, until the bread sounds hollow when you tap on the bottom. Let it cool on a rack.

Pickle the iceberg: Combine the water, vinegar, salt, sugar, and garlic in a large bowl, and whisk until the sugar and salt dissolve. Add the dill and iceberg, and turn to coat the lettuce evenly. It will not be fully submerged in the vinegar mixture yet. Set it aside for 30 minutes, turning the pieces once or twice. In 30 minutes, the lettuce will become halfway softened and pickle-flavored. You can use it now; or you can cover and chill it for up to 1 week.

Meanwhile, make the spread: Combine all of the ingredients in a small bowl, adding the hot sauce to taste.

Assemble your sandwiches: Spread eight slices of toast with a slick of the dressing, and arrange the bacon and tomatoes on top of half the slices. Grab a tongful of iceberg, shaking off the extra vinegar, and pile it on each of the sandwiches. Close your sandwiches with the remaining slices of bread. Cut in half and eat right away.

Place the potatoes in a medium saucepan, and cover them with 1 inch of well-salted cold water. Bring to a boil, and cook for 20 minutes, or until a skewer or paring knife easily pierces a potato. Drain them and plunge them into ice water, letting the potatoes hang out there until they're cool. Drain again, and chill them until needed. The potatoes will keep in the fridge for up to 5 days.

Meanwhile, mix the onion, brine, and 1 teaspoon salt, and set this aside for 15 minutes, during which the onions will soften and mellow slightly. Whisk in the mustard, then the oil and nigella seeds, if using.

Season well with black pepper, and more salt as needed. Taste, and if it's not zippy enough-remember, we want this to season a whole bowl of very neutral, absorbent potatoes-add more pickle brine and/or spicy mustard to taste. Halve the cooled potatoes and add them to the dressing, along with the pickles and dill. Stir to coat.
You can eat this right away, let it harmonize at room temperature for an hour or two, or keep it in the fridge for up to 4 days. (But not if your pota- toes were already 5 days old, okay? Then eat it sooner.)

Cover the prunes with hot water and leave to soak for one hour. Combine all ingredients in a small, heavy pan and bring to a slow simmer. Cook for 30 to 45 minutes until the sauce is as thick as ketchup. Add a little more water if it gets too thick. Puree with an immersion blender (or, transfer to a food processor) and let the sauce cool. Store, refrigerated, in tightly sealed jars for up to 1 month. Enjoy.

1. Preheat oven to 325°F (160°C).
2. In a medium saucepan, cook bacon pieces over medium-high heat until fat has rendered and bacon is nicely browned, about 10 minutes.
3. With a slotted spoon, carefully remove bacon and set aside for stuffing. Place 3 tbsp (45 mL) of rendered bacon fat into a large roasting pan, discard leftover fat, and reserve saucepan to make stuffing.
4. Into the roasting pan place turkey neck, onions, carrots, celery, garlic cloves and sage. Season generously with salt and freshly ground pepper. Stir to combine.
5. Being careful not to tear the skin, gently loosen it from the breast meat and place 1 tbsp (15 mL) of butter under the skin of each breast. Smear the remaining 1 tbsp (15 mL) butter over entire turkey. Season turkey generously inside and out with salt and pepper.
6. Place roasting rack over vegetables and place turkey onto rack. Roast uncovered in middle of a preheated oven for 30 minutes or until the vegetables and turkey brown slightly; do not let vegetables burn.
7. Remove pan from oven; carefully add cider and 2 cups (500 mL) water to pan. Loosely cover the turkey with foil and return to oven. Roast for 2 hours, basting once each hour and adding an additional cup of water to pan when needed. Important: never let the bottom of pan dry out.
8. After 2 hours, remove foil and continue to roast turkey until a meat thermometer inserted in the thickest part of the thigh reads 170°F (77°C), about 30 more minutes. When cooked, remove turkey to platter or cutting board. Keep covered with foil and let rest 20 minutes before carving.
9. Remove rack from pan. Place 1 cup (250 mL) water into roasting pan and heat over medium-high, scraping up browned bits from bottom. Carefully strain liquid from solids, pressing gently on solids to extract flavour; 2 cups (500 mL) of liquid are needed for the gravy. If there is too little, top up with water.
10. For pan gravy, in a small saucepan melt remaining ¼ cup (60 mL) butter over medium- high heat. Whisk flour into melted butter until well combined. Slowly whisk in warm pan liquid until well combined and thickened. Lower heat and simmer for 3 minutes; set aside and keep warm. If it becomes too thick, loosen with a few drops of water.
11. Slice turkey and serve with pan gravy and stuffing (recipe follows).
12. STUFFING
13. While the turkey is roasting, begin to make the stuffing. To saucepan used for bacon, melt 1 tbsp (15 mL) butter over medium-high heat. Add onions and celery, and cook until translucent, about 10 minutes. Add garlic and apple and continue to cook for 10 minutes more. Add sage and reserved bacon pieces and warm through for about 2 minutes.
14. In a large bowl, toss cubed bread, pecans and bacon mixture until well combined. Season generously with salt and pepper. Begin to slowly pour chicken stock over bread, starting with 3 cups (750 mL) of stock and working up from there, if needed. Toss occasionally until all the bread has been well-moistened but is not soggy.
15. Place mixture in a buttered glass baking dish. Cover with foil and place in the oven for 40 minutes. After 40 minutes, remove foil and continue cooking until the top is lightly toasted, about 20 minutes. Keep warm until ready to serve.
16. Makes 10 cups (2.5 L)

1. In a large pan, heat oil on medium heat for 1 minute. Add onions and cinnamon, and sauté for 5 to 8 minutes. Add garlic and sauté for another 4 minutes. Add ginger, tomatoes, salt, black pepper, turmeric, cumin, coriander, garam masala and cayenne. Cook this masala for 5 minutes, or until the oil separates from the masala.
2. Remove and discard skin from the chicken thighs. Wash thighs and add to the masala. Stir well. Cook chicken thighs for 10 minutes, until the chicken looks cooked on the outside. Add sour cream and water and stir well. Increase the heat to medium-high. When curry starts to boil, reduce the heat to medium, cover and cook for 15 minutes, stirring 2 or 3 times, until chicken is completely cooked. Poke the thighs with a knife. If the meat is still pink, cook for 5 more minutes. Remove and discard the cinnamon stick. Cool curry for at least half an hour.
3. Transfer cooled chicken to a mixing bowl. Peel chicken meat off the bones. Discard bones and stir chicken back into the curry. Just before serving, heat curry on medium heat until it starts to boil lightly. Stir in cilantro.
4. To serve: Divide curry evenly among six bowls.

1. Turn on your stove exhaust fan. In a heavy-bottomed frying pan, heat cloves, black cardamom seeds, cumin seeds and cinnamon sticks on medium to high heat, stirring constantly. When the cumin seeds become a darker shade of brown, remove from the stove. Transfer the roasted spices to a bowl and cool for 20 minutes.
2. Place roasted spices, mace and nutmeg in a spice (or coffee) grinder and grind until the mixture has the consistency of store-bought ground black pepper. Can be used right away. Will also keep in an airtight container in a dark cupboard or drawer for up to 6 months.