let's appreciate licorice, anise and fennel!
- alkapal Dec 1, 2008 02:10 AM
i agree with caroline1 that licorice and its flavor cousins, anise and fennel, are underappreciated.
to rectify this situation, i intend this thread to be a beacon for licorice-lovers, and a haven for fine licorice (and flavor-cousins') recipes.
to get the ball rolling, here are a few cookie recipes from the neat gourmet "cookie" archive:
chocolate sambuca crinkle cookies: http://www.gourmet.com/recipes/1990s/...
anise-scented fig and date swirls: http://www.gourmet.com/recipes/1990s/...
while these are cookie recipes, i don't want to limit this thread to sweets. i want savory recipes, too. here are some involving the liqueur pernod, and star anise: http://www.licorice.org/Food/food.htm
look, the top ten flavor trends forecast, http://www.theepicentre.com/Spices/he...
includes this combo: Toasted Mustard and Fennel Seeds: ..." licorice, minty and woody notes of the fennel seeds tame mustard's bite.... in crusts for pork, shrimp, chicken and lamb." add to 'frittatas, potatoes, meatloaf and casseroles'' and add to hearty, simmered dishes, ... such as chicken thighs with onion and tomatoes.'
oh, and fennel tarts! look at these little lovelies: "SMALL LEMON AND FENNEL TARTS WITH ROSEMARY AND HONEY" http://lucullian.blogspot.com/2007/03...
this Salmon & fennel tart with cucumber salad looks tasty and light: http://www.taste.com.au/recipes/16285...
please post your favorite recipes, or dishes you've had for which we could find the recipe!
also, post your favorite uses for the various anise liqueurs, like sambuca, pernod or ouzo!
(like this greek shrimp with feta dish. http://www.cookingcache.com/seafood/g... ).
...or the peerless bouillabaisse: http://www.cliffordawright.com/caw/re...
let the licorice (anise, fennel) games begin!
ps (please don't let me be the only one posting on this thread....)
I use fresh anse often in a salad along with oranges,red onion .good olives and olive oil and balsamic.I also make a fish soup ( I prefer whiting or a combo mussels,clams,squid and the whiting added last where I add anise or dried fennel , tomato,wine,capers hot pepper flakes(opt) .I plan on a roasted chicken that calls for anise , lemon and oregano.
Roasted Mixed Vegetables
6- 12 Baby Red Potatoes
2 Onions, halved
1 Red Bell Pepper
1-2 Whole Fennel Bulbs
4-6 stalks C elery
3-4 small Eggplant
Rub everything with olive oil and place on a lined baking sheet. Roast at 400F until the potatoes/turnips are done - about 45 minutes. Serve family style on a large platter.
Don't forget tarragon!
Sorry for the approximate measurements (or lack thereof), I just made this last weekend with leftovers:
Fennel - Tarragon ChIcken (or Turkey) Salad:
1 leftover chicken breast and dark meat, diced
1 small bulb fresh fennel, diced
1/2 red onion, diced
1 clove garlic, "microplaned"
dry mustard, or dijon (maybe a teaspoon)
fresh tarragon to taste
And I like anisette with coffee after dinner or on a cold weekend morning!
I'm not hating, but this thread is waaaay too broad. I don't even know where to begin, it's like a "let's appreciate garlic and shallots!" thread. Suffice it to say that finocchio is my favorite vegetable. I believe I once described it as celery's cousin who's an underwear model.
Just a few dishes I love: fennel bulbs braised with pastis and butter; browned, pan-roasted fennel; fennel stuffed summer squash; sauteed fennel with maccheroni; fennel-stuffed roast pork; vin'santo di finocchio. You're welcome to recipes for all but the last ;-)
Could you post your recipe for fennel with pastis? I love fennel and licorice. I bought a bottle of pernod last year and would like to use it with something. Also I would appreciate the rest of your recipes. Sounds like dining at your house would be a great treat!