I adore the history of your work as much as the end products. I have a small contribution to make regarding the Garam Marsala mix. Instead of the insipid commercial apple pie spice available, I only use your Garam Marsala and about 1/4 of the sugar called for in recipes concerning apples. And butternut squash. And stuffing. The little bit of bite from the pepper you use makes a more interesting flavor. I do this with peaches and pears too, and often mix fruits. Most fruit is good, whole and plain, but, in autumn when the winds doth blow - I am fond of making fruit compotes with raisens and/or prunes with apples and pears. Wouldn't be the same without Auntie Arwen's Garam Marsala. One last thing - I add Garam Marsala to hot apple cider (and cognac too). Love you and what you do. xoxodeb
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