Yeah. Jotting this here because I can't find it online anywhere.
The idea is that I've been baking with aromatics a lot lately, and these two Paula Wolfert variations seem like an interesting thing to add to a cake in place of "2 tbsp rum" or other alcohol. You can also flip the proportions of orange blossom water and Armagnac.
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basque aromatic mixture.
2 tbsp orange blossom water
2 tbsp anisette (not pastis)
2 tbsp dark rum
50 ml Armagnac
1 tsp almond extract
1 strip lemon peel
Combine.
Restaurant-Style Saag Aloo (Indian Potato Spinach curry)
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Saag aloo — crispy chunks of spiced potato over a bed of absolutely
flavorful spinach curry — is just a fabulous combination! This restaurant
style versi...
1 day ago