ANISE MILK - ANIJSMELK
A tummy soothing drink from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947.
Provided by Molly53
Categories Beverages
Time 10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Heat milk to boiling point, taking care not to scorch; add sugar and anise.
- Serve either hot or cold.
Nutrition Facts : Calories 170.1, Fat 9, SaturatedFat 5.6, Cholesterol 34.2, Sodium 119.6, Carbohydrate 14.8, Fiber 0.1, Sugar 3.1, Protein 8.1
ANISE MILK
Make and share this Anise Milk recipe from Food.com.
Provided by nvermd
Categories Beverages
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Bring just to a boil milk and crushed anise seed.
- Stir in sugar and simmer on low heat about 5 minutes.
- Combine cornstarch and water.
- Stir into milk mixture and simmer an additional 5 minutes, stirring constantly.
- Strain and serve immediately.
ANTI-INFLAMMATORY GOLDEN MILK RECIPE BY TASTY
Rumor has it a serving of this golden milk in the evening will lull you into a restful sleep. It's made with turmeric, ginger, peppercorns, and cinnamon, meaning it's also packed with antioxidants and anti-inflammatory agents. Whether it helps you sleep or not, it'll be a creamy, soothing bedtime snack for you to cradle as you relax in your pajamas.
Provided by Isabel Castillo
Categories Drinks
Time 10m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Add the almond milk to a small pot over medium heat.
- Add the turmeric, ginger, peppercorns, cinnamon stick, star anise, and cloves. Whisk to combine.
- Heat the milk for 4-5 minutes, until steaming, but do not let it come to a boil.
- Serve warm or over ice and sweeten to taste.
- Enjoy!
Nutrition Facts : Calories 64 calories, Carbohydrate 9 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, Sugar 2 grams
STAR ANISE ICE CREAM
Categories Milk/Cream Ice Cream Machine Egg Dessert Frozen Dessert Pernod Summer Anise Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/2 quarts
Number Of Ingredients 6
Steps:
- In a heavy saucepan combine the milk, the cream, the sugar, and the star anise, bring the mixture just to a boil, and remove the pan from the heat. In a bowl whisk together the egg yolks, add the cream mixture in a stream, whisking, and pour the mixture back into the pan. Cook the custard over moderately low heat, stirring, until it registers 170°F. on a candy thermometer, strain it through a fine sieve set over another bowl, and let it cool completely. Stir in the Pernod and freeze the custard in an ice-cream freezer according to the manufacturer's instructions.
SUGARED ANISE ROSETTES
To make the lacy fried pastries called rosettes, you will need a rosette iron, which comes with decoratively shaped attachments such as stars and flowers. The pastries are made by dipping the rosette iron into the batter and then into hot oil.
Yield Makes about 40 pastries
Number Of Ingredients 8
Steps:
- In a cleaned electric coffee/spice grinder finely grind anise seeds. In a bowl whisk together anise, flour, and salt and whisk in milk. In a small bowl whisk together eggs and sugar until combined and whisk egg mixture into flour mixture until just combined. (Overmixing will cause blisters on pastries.)
- In a 3-quart heavy kettle heat 2 inches oil over moderate heat until a deep-fat thermometer registers 370°F. Put rosette iron in hot oil 20 seconds and carefully lift iron, letting excess oil drip into kettle. Dip bottom and side of oiled iron into batter 3 seconds, being careful not to let batter get onto top of iron. Immerse coated iron in oil and fry until pastry is golden and crisp, about 30 seconds. Lift iron, letting excess oil drip into kettle and, using a fork, loosen pastry, letting it drop onto brown paper or paper towels. Turn pastry over and drain on paper. Make more pastries in same manner, returning oil to 370°F. between batches and heating iron in hot oil each time 10 seconds before dipping into batter. (Pastries may be made 2 days ahead and chilled, layered between paper towels, in an airtight container. Before serving, reheat pastries in one layer on a baking sheet in a 225°F. oven 10 minutes.)
- Dust pastries with confectioners' sugar.
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