Last year I was ordering from King Arthur and realized that they sell 4 oz. of caraway seed for less then a tiny jar at the supermarket, so I included it, not realizing how large a volume that is. I included some of it in a package I sent off to a friend. Since I dislike anise-like flavors, I am not hugely fond of caraway other than in rye bread, "everything" seed topping on crackers/bagels/etc/, and in my cabbage and sauerkraut dishes.
Today I was watching a Norwegian cooking show in which the chef added caraway to the whipped cream going on top of pears poached in honey and ginger. He said caraway is used in Norway for desserts.
Any suggestions for sweet or savory uses? Searching online didn't yield anything appealing -but I did learn that caraway is actually tiny dried fruits, not seeds. Who knew?