I found out this past weekend that a couple of teaspoons of curry (any kind, really) mixed into a batch of sugar cookie dough is really good. Really. Good. I have been playing around with various curries in various sweet settings for a while now. I was visiting a friend this weekend and we decided to make sugar cookies late one night. A moment of inebriated inspiration had me look in the spice cabinet to see if we could make spice cookies or cake. Went the route of cookies and, damn, it was good.
Wouldn't have thought of this on my own, but I can kind of go there thinking about how good curry flavored sweet squash is, and how well rieslings with their varying levels of sweetness go with Indian food.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
Some of the curry spices are in chai. I have made chai-spiced sugar cookies and flan. Both are excellent!
"...To undersalt deliberately in the name of dietary chic is to omit from the music of cookery the indispensable bass line over which all tastes and smells form their harmonies." -- Robert Farrar Capon