Anise Syrup Recipes

FRUIT SALAD WITH STAR ANISE SYRUP

Steps:

• Prepare the fruit and chill in the fridge.
• Just before serving, in a small saute pan, warm the orange juice, maple syrup, cinnamon and star anise and mix well to infuse their flavors. Remove from the heat and chill in the fridge.
• Just before serving, arrange the fruit into shallow dessert bowls, drizzle with the chilled syrup and sprinkle with the extra pomegranate seeds. Serve immediately, garnished with fresh mint.

SPICE-INFUSED SIMPLE SYRUP

Steps:

• Bring sugar, 1 cup water, the peppercorns, cloves, cinnamon stick, star anise, and zest to a boil in a small saucepan. Reduce heat, and simmer 5 minutes. For milder flavor, remove star anise, and discard; simmer 10 minutes more. Remove from heat. Let cool completely. Pour through a sieve into a bowl; discard solids. Syrup can be refrigerated in an airtight container up to 1 month. Syrup can be refrigerated in an airtight container up to 1 month.

SPANISH-STYLE FRENCH TOAST WITH ANISE SYRUP (TORRIJAS)

Steps:

• For the anise syrup: Combine 1 1/2 cups water with the sugar, honey, orange zest, salt and cinnamon sticks in a medium saucepan over medium-high heat and bring to a boil, about 3 minutes. Boil for 1 minute, then reduce to low heat and simmer until the mixture reduces to a thin syrup, 7 to 10 minutes. Remove from the heat and stir in the almond and anise extracts.
• For the Spanish-style French toast (torrijas): Slice the baguette on the bias into 1-inch thick slices. Whisk together the eggs and milk in a shallow bowl. Dip the bread in the mixture and soak for 30 seconds to 1 minute (do not let the bread get too soggy).
• Melt 2 tablespoons butter in a large skillet over medium-high heat and cook the soaked bread in batches until golden on both sides, about 3 minutes per side. Repeat with the remaining bread, adding more butter as needed.
• Place the torrijas on a slightly concave or rimmed serving platter and cover fully with the Anise Syrup. Let soak at least 20 minutes before serving, if time allows. Serve warm or at room temperature sprinkled with a bit of the flaky sea salt.

CUBAN BUñUELOS WITH ANISE SYRUP

Steps:

• Prepare the syrup: In a saucepan, combine 2 cups water, granulated sugar, star anise, cinnamon stick and lime peel, and bring to a boil over medium high, stirring to dissolve the sugar. Reduce heat to a simmer, then cook until the mixture is thin and syrupy, 15 to 20 minutes. Off the heat, add the fresh lime juice. Let the syrup cool while you make buñuelos.
• Make the buñuelos: To a medium or large heavy pot, add the yuca, boniato, malanga, ñame, salt and anise seeds and enough cold water to cover. Bring the water to a boil, then reduce to a simmer, cover and cook for 10 minutes. Add the calabaza and cook, covered, until all the vegetables are tender, but not mushy, 10 to 15 minutes more, then drain in a colander.
• While the vegetables are still warm, press the vegetables through a ricer or food mill onto a large lightly floured surface or bowl. Form the mixture into a big mound, then make a well in the center. Pour the eggs into the well and use your hands (it will be sticky) to fully combine. Sift 3 cups flour, 1 cup at a time, over the dough and knead after each addition until it forms a smooth, soft dough that holds together. Add 1 to 2 tablespoons more flour if needed for the dough to come together.
• Cut the dough into 14 equal pieces, and transfer to a clean work surface. Roll each piece into a 16-inch rope about 1/2-inch-thick. Moisten one end of the rope with a little water, shape it into a figure eight, then press the ends together. Transfer to a sheet pan lightly dusted with flour.
• In a 10-inch skillet, heat the canola oil over medium-high until it reaches 375 degrees. If you don't have a deep-fry thermometer, you can test the oil by dropping in a bit of dough. If the oil is hot enough, it will float to the top right away. Working in batches of 2 or 3 (don't crowd the pan), carefully add the buñuelos to the oil, and fry until they are golden brown, 2 to 3 minutes per side. Transfer to a plate lined with paper towels to drain excess oil. Spoon the syrup over the buñuelos and serve.