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Adding preserved lemon juice to lemon curd is the brilliant brainchild of Samantha Kincaid, the pastry chef of the restaurant High Street on Hudson It adds a complex brininess to what can be an overly sweet citrus custard In this recipe, the curd is lightened with a little whipped cream and used to frost and fill a lemon-flavored angel food cake
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Get Mini Orange Chocolate Chunk Cake Recipe from Food Network
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Get Sicilian Sweet and Sour Chicken Recipe from Food Network
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Crepes are great to make ahead and stuff with your favourite fillings - sweet or savoury!
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Get Grape and Ricotta Galette with Fennel Crust and Red Wine Syrup Recipe from Food Network
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Get Other Worldly Sticky Buns Recipe from Food Network
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