Not one for sweets at breakfast, but this whole grain cereal with flavors from afar is exotic and just slightly sweet.
Quinoa- Farina cereal topped with candied kumquats, toasted pistachios and a drizzle of cardamom rose simple syrup.
By mixing quinoa (fair trade, please) and farina you increase the protein in the farina and add some texture without detracting from the smooth creaminess I love. Add the tiniest pinch of salt. Toppings included the candied kumquats and a shake of the sugar-cinnamon-cardamom blend leftover from graham cracker making. A drizzle of simple syrup infused with rosebuds and cardamom.
Mm mm. Great way to start a cold, gray day in February.
Really lovely, delicate flavors and textures.
Cardamom Rosewater Simple Syrup
This simple syrup was well tested by friends this holiday season. It went well in prosecco, over cake and in gin cocktails. Now I can say that it also pairs well with breakfast.
- 3/4 - 1 C sugar
- 1 C rosebuds (organic, dried, for culinary purposes)
- 1/4 cardamom pods
- 1/2 C water
Simmer sugar and water together as the sugar begins to melt, add rosebuds and cardamom pods. Stir until sugar has become completely liquid. If it seems thin you can add sugar. I've done this twice, the second time I added nearly a full cup of sugar which would be a 2:1 sugar:water ratio.
Place in a nice, impeccably clean, antique bottle, stopper it and store in the fridge.
I've kept mine a couple of months in the fridge, it's clouded a bit but still tastes fine, no evidence of mold. Here'sAlcademics' take on the question. With some interesting and I think logical, advice on how to keep longer. Me, I'm thinking I'll just make an orange, olive oil cake and soak it with this syrup. Use it up!
How would you use Cardamom-Rose Simple Syrup?