Heat up with these spicy Anise recipes

erztan

Riley

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Anise-Lemon Bruschetta

Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with softened butter and sprinkle with salt and sugar. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.

Simmer 1/4 cup water, some thin strips of lemon zest, 1/2 teaspoon anise seeds and 2 tablespoons sugar in a saucepan until syrupy. Spread lemon curd on the toast rounds. Top with the candied zest and anise seeds.

Photograph by Andrew McCaul

Aniseed Cookies

4 large eggs, separated

1 3⁄4 cups powdered sugar, sifted

1 pinch salt

2 cups flour, all purpose

1⁄4 teaspoon baking powder

2 teaspoons anise seed, ground

Grease and flour baking sheets.

Beat egg yolks, powdered sugar and salt in a large bowl until pale and creamy.

Beat egg whites until very stiff; fold into egg yolk mixture.

Siftflour, baking powder and aniseed onto egg mixture; fold in quickly but thoroughly.

Fill a pastry bag fitted with a plain nozzle with cookie mixture.

Pipe in small rounds onto prepared baking sheets.

Let stand overnight to dry out.

Preheat oven to 325°F.

Bake cookies 20 minutes.

Cool on rack.

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Amount Per Serving

% Daily Value

Calories 50.9

Calories from Fat 5

10%

Total Fat

0.6

g

0%

Saturated Fat

0.2

g

0%

Cholesterol

21.1

mg

7%

Sodium

13.3

mg

0%

Total Carbohydrate

10.1

g

3%

Dietary Fiber

0.2

g

0%

Sugars

5.2

g

20%

Protein

1.3

g

2%

Anisette Cocktail

1 2⁄3 ounces anisette

2⁄3 ounce gin

2⁄3 ounce heavy cream (double)

grated nutmeg (optional)

Pour all ingredients into a shaker with ice.

Shake.

Strain into a cocktail glass. Grate fresh nutmeg over the top, if desired.

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Amount Per Serving

% Daily Value

Calories 118.7

Calories from Fat 66

56%

Total Fat

7.3

g

11%

Saturated Fat

4.6

g

22%

Cholesterol

27.2

mg

9%

Sodium

7.9

mg

0%

Total Carbohydrate

0.6

g

0%

Dietary Fiber

0

g

0%

Sugars

0

g

0%

Protein

0.4

g

0%

Orange-Anise Squares

Make Classic Shortbread dough, beating the seeds from 1 vanilla bean and 1/2 teaspoon crushed toasted anise seeds with the butter. Whisk 2 cups confectioners' sugar and 2 1/2 tablespoons orange juice; spread over the finished shortbread and slice. Top with candied orange slices.

Tougnol (Anise Bread)

Tougnol (Anise Bread)

750 g flour

150 g sugar

1 tablespoon anise

1 tablespoon instant yeast

200 g butter, melted and cooled slightly

1⁄4 liter whole milk

1 teaspoon salt

Activate the yeast in a small amount of water.

Mix together the flour, sugar, anise and salt.

Pour in the milk, yeast and melted butter.

Stir together until ingredients come away from the sides of the bowl and start to form a ball, then knead for a few minutes to get a smooth, not sticky ball.

Place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm place until doubled in size.

Cut the dough into three pieces and shape into large croissants.

Let rise until not quite doubled in size. Place in a 375 degree oven and bake for approximately 30 minutes until golden in color.

Bon Appetit.

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Amount Per Serving

% Daily Value

Calories 1649.7

Calories from Fat 535

32%

Total Fat

59.5

g

91%

Saturated Fat

36.1

g

180%

Cholesterol

151.1

mg

50%

Sodium

1198.7

mg

49%

Total Carbohydrate

247.3

g

82%

Dietary Fiber

7.9

g

31%

Sugars

55.2

g

220%

Protein

31.1

g

62%

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