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Dec 1, 2008 02:10 AM

let's appreciate licorice, anise and fennel!

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:

anise-scented fig and date swirls:


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:

look, the top ten flavor trends forecast,

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"

this Salmon & fennel tart with cucumber salad looks tasty and light:


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. ).

...or the peerless bouillabaisse:

let the licorice (anise, fennel) games begin!

ps (please don't let me be the only one posting on this thread....)

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  1. 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.

    1. Roasted Mixed Vegetables
      6- 12 Baby Red Potatoes
      2 Onions, halved
      6 carrots
      1 Red Bell Pepper
      1-2 Whole Fennel Bulbs
      4-6 stalks C elery
      3-4 Turnips
      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.

      1. 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"
        lemon juice
        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!

        1 Reply
        1. re: jazzy77

          I like fresh tarragon in Israeli couscous salad (cooked with onions, garlic, chicken broth and a dried fruit like apricots) with chopped fresh tomatoes, parsley, maybe some roasted zuchinni or other veg. And a strong note of fresh tarragon.

        2. 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 ;-)

          1 Reply
          1. re: tmso

            Hello tmso,

            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!

            Thank you!


          2. I love fresh fennel cut up and roasted with regular and golden beets. My fennel hating husband thinks its a 'new type of onion'

            6 Replies
            1. re: cheesecake17

              I love the idea of serving it with beets. Thanks for the tip. I really like shaved fennel salads - lots of variations, as well as roasted fennel - making roasted fennel soup out of leftovers - and a fennel gratin.

              1. re: MMRuth

                My grandmother makes the BEST fennel salad with arugula, dried cranberries, and a secret dressing.

                Do you have a recipe for fennel gratin?

                1. re: cheesecake17

                  I'll find the fennel gratin recipe. It *might* be a Goin one, but I'm not sure.

                2. re: MMRuth

                  Hi MMR,

                  Could you give me some salad variations please? I'm doing a "London Broil" on the grill tonight along with polenta so something lighter like a salad sounds good and I have the fennel sitting in the fridge so I wouldn't have to make a special trip to the store.