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5 answers 2973 views
7df25050-c11a-4106-88b5-e77fef90a10c--fb_me
added over 2 years ago

This is purely a matter of taste preference. You won't "hurt" the recipe by leaving it out and not substituting another extract. I may suggest sticking with one of the citrus extracts if you really want to add this ingredient.

Cbfb27ea-071f-4941-9183-30dce4007b50--merrill
Merrill Stubbs

Merrill is a co-founder of Food52.

added over 2 years ago

I vote for almond too, and a smaller amount of it. A drop of coconut (as long as it's high quality exttact) could also be good.

3639eee1-5e0d-4861-b1ed-149bd0559f64--gator_cake
hardlikearmour

hardlikearmour is a trusted home cook.

added over 2 years ago

I'm with A&M on this one, and think a 1/4 to 1/2 the amount of almond would be lovely with the lemon. I'd also consider doing a second version with lime instead of lemon and coconut instead of vanilla - but I'm crazy like that! Spicesetc has a really nice coconut natural flavoring. Alton Brown also has a recipe for homemade coconut extract that is really nice (and could make a great little cook's gift).

27deb974-3b33-4f19-b966-dc79321a31b1--photo_for_web
added over 2 years ago

I will try the almond. Thanks for coming to the rescue!