Cardamom Cream, Spiced Caramelized Pecans

TSCDIST_PressureCooker manual 7/20/07 11:29 AM Page 29

Cardamom Cream

INGREDIENTS

2 cups heavy cream

1 tablespoon black cardamom seeds

METHOD

1In a small saucepan, bring 1 cup of heavy cream and the cardamom to a boil. Reduce until only 1/4 cup remains. Allow to cool. Reserve.

2Whip remaining 1 cup of heavy cream until stiff peaks form. Stir into the reserved mixture. Chill until ready to serve.

Recipe courtesy Wolfgang Puck Pizza, Pasta, and More!,

Random House, 2000

Spiced Caramelized Pecans

Makes 2 cups

INGREDIENTS

3 cups peanut oil

2 cups pecan halves

1 teaspoon kosher salt

1/2 teaspoon cayenne pepper

1 cup sifted confectioners' sugar

METHOD

1In a deep-fryer or a deep pot, heat the oil to 350 degrees F. (A deep- frying thermometer can be clipped to the side of the pan so that you can tell when the proper temperature has been reached).

2Meanwhile, in a large saucepan bring 2 quarts of water to a boil. Add the pecans and boil for 2 minutes. Drain in a large strainer, shaking off all excess water. Sprinkle the salt and cayenne pepper over the nuts and then coat with the confectioners' sugar, a little at a time, allowing the sugar to melt into the pecans. Toss the nuts by shaking the strainer, adding a little more sugar each time, until all the sugar is used and all the nuts are coated. Do not use hands or a spoon to toss. The nuts should have a glaze of sugar.

3Carefully add the nuts to the heated oil, keeping the oil at 350 degrees F. Cook until golden brown, about 3 minutes, stirring occasionally. Remove with a slotted spoon to a baking tray to cool.

Recipe courtesy Wolfgang Puck, Pizza, Pasta & More!, Random House, 2000