may | june 2019^80Honey-Cardamom Cream with
Fresh Berries
Makes 6 servingsThese light, delicately sweet poufs of cardamom-
spiced cream, paired with berries at their peak,
are the perfect ending for your next summer
dinner party.1 cup cold heavy whipping cream
4 large egg yolks
¼ cup plus 1 tablespoon clover honey, divided
¼ cup fi no sherry*
2 teaspoons fresh lemon juice
1 teaspoon ground cardamom
¼ teaspoon kosher salt
1½ cups fresh blueberries
1½ cups fresh strawberries, halved
Garnish: clover honey- In a large bowl, whisk cream by hand until medium
peaks form, 1 to 2 minutes. Cover and refrigerate
until ready to use. Fill a large bowl with ice and water;
set aside. - In the top of a double boiler, whisk together egg
yolks, ¼ cup honey, sherry, and lemon juice. Cook
over simmering water, whisking constantly, until
frothy, lighter in color, and slightly thickened, 8 to
12 minutes. Remove from heat; whisk in cardamom
and salt. - Place top of double boiler in prepared ice bath;
whisk until mixture is cooled, 4 to 5 minutes.
Add whipped cream to yolk mixture; whisk until
thickened, 1 to 2 minutes. - In a large bowl, toss together blueberries,
strawberries, and remaining 1 tablespoon honey.
Divide cream mixture among 6 small dessert bowls.
Top with berries. Garnish with honey, if desired.
Serve immediately.
*We used Lustau Jarana Fino Sherry. Shrimp and Chorizo Paella
Makes 8 to 10 servings
Give guests a taste of Spain with this vibrant, fl avorful paella. Packed with saff ron-
scented rice, smoked chorizo, and tender shrimp all in one pan, it’s perfect for sharing
and sure to go fast.
7 cups vegetable broth, divided
½ teaspoon saff ron threads
¾ pound large fresh shrimp, peeled and deveined (tails left on)
3½ teaspoons kosher salt, divided
3 tablespoons olive oil
1 (12-ounce) package smoked chorizo sausage, cut into ½-inch-thick rounds
2 cups chopped red onion
1 cup canned diced tomatoes, undrained
5 cloves garlic, minced
2 teaspoons smoked paprika
3 cups Arborio rice
½ cup frozen green peas
Lemon wedges, to serve
Garnish: peppadew peppers
- In a large saucepan, bring 6 cups broth and saff ron to a simmer over medium heat.
Reduce heat to medium-low; keep warm. - In a large bowl, toss together shrimp and ½ teaspoon salt. Set aside.
- In a large paella pan or a deep 12- to 13-inch stainless steel skillet, heat oil over medium-
high heat. Add chorizo; cook, stirring occasionally, until browned, 3 to 4 minutes. Using a
slotted spoon, transfer chorizo to a medium bowl, reserving drippings in pan. - Add shrimp to pan; cook, stirring frequently, until just beginning to turn pink, 1 to
2 minutes. Using a slotted spoon, transfer shrimp to another medium bowl. - Reduce heat to medium. Add onion and ½ teaspoon salt to pan; cook, stirring
occasionally, until just starting to caramelize, 6 to 8 minutes. Add tomatoes, garlic, and
paprika; cook until deeper red in color and starting to slightly stick to pan, 5 to 6 minutes.
Add rice; cook for 1 minute, stirring frequently. - Add broth mixture and remaining 2½ teaspoons salt to pan; bring to a boil. (If using a
12-inch skillet, pan will be quite full.) Reduce heat to medium; cook, stirring rice mixture
and turning pan occasionally to distribute heat evenly under skillet, until liquid is mostly
absorbed, about 12 minutes. Stir in chorizo and remaining 1 cup broth; cook, without
stirring, until liquid is mostly absorbed, about 8 minutes. - Scatter shrimp and peas over rice; cover and cook until shrimp are opaque and peas are
tender, 5 to 7 minutes. Remove from heat; cover and let stand for 15 minutes. Serve with
lemon wedges. Garnish with peppadew peppers, if desired.
PRO TIP
It’s important to maintain an equal distribution of heat on the bottom of the
pan for even cooking and ultimate paella success. Be sure to occasionally rotate
your pan, especially when using electric ranges. Also, if using a paella pan, fl at-
bottomed models can work better for home stovetops.