Cardamom and Coriander Soda Syrup

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Cardamom and Coriander Soda Syrup

The cilantro we planted in our garden around Memorial Day, has already started to bolt some from the heat in recent weeks--it is nearly July after all--and shortly will start to go to seed. Those seeds, as you may or may not know, are coriander. They will first be plump and bright green, a wonderful ingredient in and of themselves, then maturing and drying to the tan spice with which we are more familiar. They'll probably be showing up at the farmer's markets shortly too.

Cardamom comes from a tropical plant, so probably won't be making any appearances at my New York State farmer's markets or gardens, but is a flavor that seems to scream summer and snuggle up exceptionally well with summer flavors. Peaches, apricots, lemons, pears, warm weather baked goods, and definitely coriander, all have a great affinity for pairing with cardamom.

This soda syrup is a vacation in a glass on a steamy summer day. Mix it with seltzer (from my favorite appliance ever, the Sodastream Seltzer Maker) and a twist of lemon, for an "ethereal" homemade soda. Or get a party started by adding some to your favorite cocktail; a splash in a vodka tonic, or a cardamom-coriander mojito, or just iced tea. It would also be stunning drizzled over poundcake or tossed with berries or stone fruit.

Sip. Sip. Fizz. Fizz.

CARDAMOM AND CORIANDER SODA SYRUP
by Catie Schwalb

Makes about 2 cups.

4 tablespoons whole green cardamom pods, crushed gently to expose inner black seeds
1 tablespoon whole coriander seeds
3/4 cup sugar
1 1/2 cup water

Place coriander seeds in a small pan on medium-high heat. Toast gently, swirling frequently, until the seeds just start to become fragrant. Immediately remove from heat and pan.

In a sauce pan combine sugar, water, coriander and cardamom. Bring to a boil, and then turn down to a moderate simmer for about three minutes, until all of the sugar has dissolved and the liquid is clear. Allow the syrup to sit and infuse with the flavors for at least and hour and up to overnight. Refrigerate if leaving for longer than a couple of hours.

Strain syrup and discard spice solids. Store syrup in an airtight container in the refrigerator for up to five days.

To make cardamom and coriander soda--Combine about 1 oz of syrup to 12 oz of seltzer, fill the rest of the glass with ice. Stir well. Adjust syrup, if you prefer a stronger flavor. Garnish with a slice of lemon.

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Chew on this.

"Cardamom is one of the most ethereal aromas."

-Harold McGee, "Thinking About Flavor" lecture,
in the Alchemy of Taste and Smell conference,
November 2010, Astor Center, NYC

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Fresh Strawberry Pie

So here is another recipe handed down from Catherine the Great. No, not the Empress of Russia, but my maternal grandmother--one of my first cooking influences, and for whom I am named.

I make this pie at least once a year. I can't keep myself from it as soon as I see quarts of local strawberries showing up on the tables at the farmers' markets. It is simple as pie (pun intended). A great buttery crust, plump, fresh, raw strawberries, and a quick jammy glaze. Fruit and high quality carbs: two tastes that should always go together. It is reminiscent of toast and jam, strawberry short cake, or dare I say...pop tart?

Since the ingredients are so sparse, the quality of the products you use is paramount. Make a wonderful, flaky, homemade pie crust, use a golden farm-fresh egg and great butter, and above all, use amazing strawberries at the height of their season. It just won't be that great otherwise. Also, because the strawberry flavor can vary a lot from sour to sweet, start slowly with the sugar and the lemon juice in the glaze, and adjust as necessary depending on the flavor of the strawberries you are using.

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Sorrel Pistou and Fresh Ricotta Crostini

With sorrel in its tangy, bright abundance at the farmers' markets now and throughout the summer, this pistou (or pesto or coulis) is a dynamite way to show it off. Set out a platter of baguette slices, ricotta, and the green stuff and let your BBQ guests at it for a DIY appetizer. Less work for you, no soggy for them. Or, as we did last night, set out a platter of it between you and your loved one on the porch and call it dinner.

The lemony-green-herbal potency of the pistou is heavenly with the savory-creaminess of the homemade fresh ricotta. But it is also an incredible addition in any place where you want a little herby, slightly sour, punch. Toss it with warm pieces of boiled red potatoes for a new twist on potato salad, stir a small spoonful into a creamy root vegetable soup just before serving, toss with shrimp and orzo for a cold pasta salad, or drizzle over grilled vegetables, seafood, and chicken.

This is also a wonderful recipe to use to put away sorrel for the winter. Make a big batch of the pistou and freeze in smaller portions, to stir into heavier winter dishes in the months to come.

SORREL PISTOU AND FRESH RICOTTA CROSTINI
by Catie Schwalb

makes about 1 1/2 cups of sorrel pistou

For the Pistou:
3/4 cup, packed, fresh sorrel leaves, thicker stems removed, washed and dried thoroughly
1/4 cup, packed, fresh parsley, washed and dried thoroughly
1 garlic clove
1 cup extra virgin olive oil
about 4 turns of fresh black pepper
salt to taste, a large pinch at least

For the Crostini:
Fresh ricotta cheese
thin slices of baguette, toasted or grilled if desired

For the pistou:

Combine sorrel, parsley, garlic clove, olive oil, salt and pepper in a blender or food processor. Blend until uniform and smooth. Taste and adjust salt and pepper to liking.

Will keep in an airtight container in the refrigerator for up to a week, but is most green and most flavorful the day it is made. It can also be frozen, and thawed overnight in the refrigerator. Stir before serving.

For the crostini:

Top slices of baguette, or thinly sliced rustic bread, with a large dollop of ricotta. Top with a generous drizzle of pistou. Serve immediately.

Alternative:

HERB POTATO SALAD

Steam or boil red skinned new potatoes. Cut into bite-sized pieces while still warm, but cool enough to touch. Toss with a generous amount of sorrel coulis. Chill before serving.

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Chew on this.

"I don't think you can be a good cook unless you can appreciate where the ingredients come from, and the only way you can really appreciate that is to get your hands into growing at least some of the food you’re cooking."

- Rick Bayless, Chef, Frontera Grill and Topolobampo restaurants, Cookbook Author, and Host of "Mexico - One Plate at a Time" on PBS

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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More ≫

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