LICORICE BUTTER - called compound butters — herbs and seasonings are thoroughly mixed into softened butter, allowed to firm in the refrigerator and used in chunks or combined into cooking.
3 tablespoons softened butter
3 teaspoons of fresh anise leaf (or 1 teaspoon of anise seed crushed or any of the licorice flavored herbs)
Optional: 1 teaspoon honey
Optional: 3 teaspoons of ground nuts (almonds or pecans would work very nicely)
Combine all ingredients well. The unsweetened butter can be used on pork, duck or in Asian cooking. The sweetened butter can be used on pancakes, muffins, scones. Or, spread a small amount on each crescent roll before rolling, bake according to directions.
LICORICE CHEESE SPREAD
Using the same ingredients as for the butter above, but substitute 1/2 cup cottage cheese, cream cheese or yogurt cheese for the butter. Use extra honey to sweeten to taste if needed.
Mix well. Chill. The sweetened form with nuts will go nicely with fruit such as pears, apricots, or apples.
Using 2 wedges of crescent roll dough to form a "turnover" place 1 tablespoon of sweet cheese/nut spread in center, seal edges and bake these turnovers according to directions. Dust with powdered sugar after baking.
|
DIRECTIONS
Anise, licorice mint or leaf fennel, tarragon, and chervil offer superior flavor for cooking.
These herbs lend themselves to butter, oil or cheese spreads, which can be used directly on food or incorporated into baking or cooking.
Whether you choose to sweeten the spread depends on how you will use it. One of my favorite "fast food" foils is crescent roll dough. It can be savory or sweet, used as intended or "seamed" together to create larger pieces of pastry.
|
