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What to do with a bottle of Pernod.

david t. Jan 15, 2007 09:59 AM

I bought a bottle of Pernod so I could use 1 tablespoon in a recipe, how I have this whole and don't know what to do with it. I don't drink, so what can I use it for?

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  1. pikawicca RE: david t. Jan 15, 2007 12:50 PM

    Keep it in the back of your pantry for the next 30 years, using a tablespoon in a recipe every once-in-a-while. I've got a bottle I've been working on for 27 years -- I think I'll bequeath the remains to my daughter to use throughout her lifetime.

    1. HaagenDazs RE: david t. Jan 15, 2007 01:01 PM

      If you don't drink its quite a pricey investment for 1 tablespoon! I have to assume the quality of the dish you made would not be adversely affected by a cheaper alternative... but that's neither here nor there. I'd say keep on cooking with it, or give it to a friendly neighbor who would enjoy it as a cocktail. If I were your neighbor, I can assure you that I would be thrilled to receive a bottle like that! One thing to remember is that liquor like that does not last forever. It's quality will degrade over time. 10, 15, even 20 years can be acceptable, but I think 30 years is pushing the limit. We're not talking vodka or bourbon here, we're talking about a herb infused, fairly delicate spirit.

      1. n
        newhound RE: david t. Jan 15, 2007 01:04 PM

        Bouillabaisse. Of course, making bouillabaisse just to use some Pernod is kind of like installing a new bathroom just because you have a spare towel rack lying around. But if you really get into it-- finding a fish market that will sell you all the bones, making the broth, etc... It'll be worth it!

        1. AppleSister RE: david t. Jan 15, 2007 01:08 PM

          I asked the same question a couple of months ago and got two very feasible options, though I ended up drinking it all in the end:


          1. j
            JGrey RE: david t. Jan 15, 2007 04:13 PM

            Oysters Rockefeller.


            I've seen oysters rockefeller soup, casserole, without the oysters, etc. Basically, it pairs well with spinach.

            1. roxhills RE: david t. Jan 15, 2007 04:23 PM

              the barefoot contessa vegetable pot pie recipe calls for a tablespoon...

              1. hotoynoodle RE: david t. Jan 15, 2007 05:10 PM

                use it in the poaching liquid for mussels. enhance a fennel gratin with it. make a creamy fennel/leek sauce for fish, fettucine or eggs and add a bit. it will keep in your pantry basically forever.

                i know not all states sell them, but little nip bottles can be had of nearly any liquor.

                1. n
                  Nyleve RE: david t. Jan 15, 2007 05:22 PM

                  I don't have a recipe for this, but a Greek restaurant I go to makes a killer sauteed shrimp dish flavoured with Pernod.

                  1. p
                    prairie_dog RE: david t. Jan 15, 2007 09:55 PM

                    In Paris I had the most fabulous shrimp with Pernod. My attempt to duplicate it follows:

                    SHRIMPS WITH PERNOD

                    1. Make a sauce in the pan with:
                    - Not quite one jigger of Pernod
                    - ~1/3 of a stick of butter
                    - Sautée ~4 green onions, chopped.
                    - Thicken with a teaspoon of corn starch in a bit of cold water.
                    - Add cooked shrimp.
                    2. Serve with rice, preferrably.

                    1. s
                      Sweatshirt Guy RE: david t. Jan 15, 2007 09:56 PM

                      +1 on Pernod and anything seafood involving a poaching liquid!

                      1. f
                        Fleur RE: david t. Jan 15, 2007 09:59 PM

                        Flambe shrimp in Pernod before adding to a your sauce.

                        Pernod keeps for a very long time. If you like the aroma and taste, experiment a little. I like it in chicken as well.

                        1. revsharkie RE: david t. Jan 16, 2007 12:52 AM

                          I acquired a taste for the occasional "Pernod and White" when I was in Ireland 20 years ago. I don't know if anything in the US is close enough to Irish white lemonade that I'd risk it. But if I had a bottle of Pernod that I needed to use up, I think I'd probably experiment to see if I could find an equivalent mixer.

                          1 Reply
                          1. re: revsharkie
                            mellospice RE: revsharkie Jan 16, 2007 01:00 AM

                            Having lived in Paris for many years, I drank Pernod often. The best drink with Pernod, is as follows:

                            take a tall glass

                            add lots of ice

                            fill 1/4 with Pernod

                            Add cold Sprite to top...

                            A very tasy drink, but be careful, it is very strong.

                          2. j
                            jdub1371 RE: david t. Jan 16, 2007 05:55 AM

                            Greek place nearby serves huge, fat shrimp in a tomato-cream sauce spiked with ouzo, but you could substitute Pernod. Lick-the-plate delicious! I Googled a bunch of recipes and they all sounded pretty close to what the restaurant serves.

                            1 Reply
                            1. re: jdub1371
                              alkapal RE: jdub1371 Sep 19, 2008 06:44 AM

                              i've had that greek dish, and it really sings with the addition of the ouzo (or pernod). it was served over linguine. quite delicious, and the ouzo component gives it a mysterious savoriness that is addictive!

                            2. d
                              david t. RE: david t. Jan 16, 2007 08:19 AM

                              Thanks for the recipes and suggestions. I'm starting to eat it smothered on ice cream.

                              1. LulusMom RE: david t. Jan 16, 2007 12:37 PM

                                Pernod really does keep forever. That said, I agree with all the posts about shrimp and pernod, and can highly recommend a recipe on epicurious for mussels in a pernod cream (w/ leeks). Really delicious.

                                1. chef chicklet RE: david t. Jan 17, 2007 03:31 AM

                                  I did the same thing a few years ago. And it is used for oysters but my favorite is the Seafood Lasagne from the Silver Palate
                                  Julie Russo and Sheila Lufkin I think that her name, anyway a truly tasty white sauced lasagne.

                                  1. m
                                    maudyfish RE: david t. Sep 18, 2008 02:58 PM

                                    OH, my goodness!! So many ways to use this delicious anise flavoured liquor!!
                                    Here are a few: Give it to your best friend if it hasn't expired
                                    Make cookies and sprinkle with confectionery sugar
                                    Steam seafood and add Pernod
                                    It's wonderful for clams, lobster, fatty fish as a sauce
                                    Or just an added flavor along with fennel when you poach fish
                                    Cook chicken with seafood and use Pernod
                                    Add some to your favourite yellow cake and see the surprise on
                                    their faces
                                    Add it to jelly deserts
                                    Sprinkle it over ice cream
                                    Make biscotties with almonds and Pernod
                                    Make summer cooler drinks-quite refreshing

                                    1. porker RE: david t. Sep 18, 2008 08:01 PM

                                      There was a retaurant where the wife used to order "Shrimp Magnolia". It was a pasta dish topped with shrimp and we did our best to copy it - it featured a more-than-subtle Pernod background.
                                      My version:

                                      Sweat chopped onion/celery/green pepper/garlic until soft
                                      Stir in cooking cream
                                      Add Pernod
                                      Add cooked penne
                                      Bring to simmer while stirring, the sauce will thicken
                                      Top with grilled shrimp

                                      1. cassoulady RE: david t. Sep 19, 2008 06:36 AM

                                        I love this recipe: http://www.foodandwine.com/recipes/ta...

                                        1. k
                                          karinablacktie RE: david t. Aug 8, 2009 01:05 PM

                                          Many years ago I had a meal at a delightful restaurant, which, unfortunately, no longer exists. The dish was scallops in pumpkin, and a small pumpkin was actually used as a bowl to serve it. There were huge, tender scallops in a cream and pumpkin sauce with just a hint of pernod. I have never found a recipe like it, and have not even come close to duplicating it. I would give all the Pernod in France for this recipe. Sublime.

                                          1 Reply
                                          1. re: karinablacktie
                                            alkapal RE: karinablacktie Aug 9, 2009 07:42 AM

                                            karinablacktie, just googling, i saw lots of pumpkin and scallop dishes (i'm not suggesting your recipe is amongst them), but i was just surprised at the pairing. i guess i shouldn't be. come autumn, i'm going to try one of the dishes.

                                            here was one that looked tasty: http://www.foodnetwork.com/recipes/fo...

                                          2. buttertart RE: david t. Aug 10, 2009 02:34 PM

                                            David Lebowitz has a very nice absinthe cake on his website. Delicious made with ground pistachios.

                                            1. c
                                              celeryroot RE: david t. Aug 10, 2009 04:35 PM


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