Cooking With Anise - Use In Recipes
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Anise has been cultivated for thousands of years and enjoyed by Egyptians, Romans and Greeks. Anise (seeds) have a sweet mild liquorices taste that is often used in sweets, cakes and other desserts. Anise can also be used to flavor soups, sauces, poultry, meats, fish and shellfish. Sometimes anise seeds are used when making sausages such as “Italian sausage”.
The liquorices tasting liquor “Pernod” is made from anise and is often used to flavor fish and shellfish in French recipes today. While I have not used anise extensively in my cooking I have from time to time used Pernod in such dishes as mussels, lobster bisque and other seafood dishes.
Posted in Cooking With Spices
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February 4th, 2007 at 9:26 pm
Can Anise be cooked and served as a vegetable/sidedish? Wouldlike to have a recipe.
September 16th, 2007 at 5:13 pm
Yes, I’ve eaten anise (or fennel) as a side dish in Europe. The stalks growing out of the bulb were cut off down to the bulb, the bulb itself cut in half (through the body width, as one does when butterflying a pork chop to stuff it - but the anise bulb is cut completely in half). Then braise in a pan with butter and a little broth. Let the broth cook off - if you do that slowly, the bulb cooks through nicely and has a nice texture. Serve the bulb half as-is to the side of the entree.