a few months ago I put away some sugar to infuse - one jar with cardamon pods, another with star anise
yesterday I made a yogurt cake (recipe linked below) using the cardamom sugar - YEAH! Especially nice with blueberries thrown in.
Now, I'm looking at the star anise sugar, and wondering what it would be like in a Vietnamese carmelized sugar dish, with chicken or shrimp. Anyone have any experience, or thoughts?