White Chocolate-Cardamom Sauce

A nice sauce that’s not too sweet. Goes well with citrus desserts. I like to use it with my kumquat cake. Has a nice taste of autumn.

Step: 1

Pour heavy whipping cream into a saucepan and bring to a low simmer over low heat; add cardamom, vanilla bean seeds, and the vanilla bean pod to the simmering cream.

Step: 2

Remove saucepan from heat and stir white chocolate chips into the cream; stir continually until the chocolate has melted and the mixture is smooth.

Step: 3

Return saucepan to low heat. Cook the sauce, stirring frequently, until thick, 10 to 20 minutes. Strain through a very fine mesh strainer into a bowl.

Step: 4

Let sauce cool for at least 10 minutes before serving.

Per Serving: 169 calories; protein 1.4g; carbohydrates 9.3g; fat 14.4g; cholesterol 39.3mg; sodium 23.5mg.

The most clear way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose more different. When you’re making pasta, make sure for a simple vegetable . Making steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a good idea to also make a rice salad.

One make sure is also can apply to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can make a dish do double-duty .