If you’re hankering for a fruit cobbler or a traditional, super sweet fruit crisp, you might want to pass on this rendition. WAIT! There is a take-away: use cardamom in place of cinnamon and plums as your fruit in any crisp/cobbler recipe you DO try. The flavor combination is out.of.this.world.
Living in Maine, I’m blessed to have fresh seafood markets around most every corner. This recipe combines a variety of seafoods in a creamy, rich broth and it topped with a crusty, buttery pastry. You could use all shrimp or a fish-shrimp mixture to cut down on the cost, but the variety of the fruits de mer are well worth the price.
Inspired by the Holy Doughnut in Portland, this pound cake is made with the regulars (flour, butter, and sugar) and a irregular (potatoes). Lemon zest and cardamom lightens it up a bit because the cake is a little dense. The glaze, made with vanilla and buttermilk, is the perfect addition to the top of the cake.