SPICE-INFUSED SIMPLE SYRUP
Celebrate seasonal spices with a simple syrup infused with cinnamon, cloves, star anise, orange peel, and black peppercorns.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 6
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.
ANISE SYRUP
This simple-to-make anise simple syrup will spice up your favorite cocktails.
Provided by Epistrophy
Categories Cocktail
Number Of Ingredients 3
Steps:
- Combine the water and sugar in a saucepan over medium heat. Stir occasionally until the sugar is dissolved.
- Add star anise pods and simmer for 10 minutes. Turn off heat, allow to cool and steep for an hour.
- Double strain into a clean jar and store in the fridge.
BUNUELOS WITH ANISE SYRUP
Categories Fruit Juice Rum Citrus Breakfast Brunch Dessert Fry Cinco de Mayo Orange Spring Anise Cinnamon Bon Appétit Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 16
Number Of Ingredients 17
Steps:
- For syrup:
- Combine all ingredients in heavy large saucepan. Stir over medium heat until piloncillo cones dissolve, about 5 minutes. Increase heat and boil until syrup thickens enough to coat spoon thinly, about 20 minutes. Strain syrup into bowl. (Syrup can be made 2 days ahead. Cover and refrigerate. Rewarm before using.)
- For buñuelos:
- Combine 3/4 cup water, 3/4 cup juice, 1 egg, 3 tablespoons sugar, 3 tablespoons lard, 1 tablespoon rum, and 1/2 teaspoon salt in large bowl; whisk to blend well. Gradually add 5 cups flour, stirring until soft, slightly sticky dough forms. Add more flour by tablespoonfuls if dough is very sticky. Cover bowl with plastic wrap and let dough rest 1 hour.
- Turn dough out onto lightly floured surface. Divide dough in half. Divide each half into 8 equal pieces. Shape each piece into round ball. Roll out each piece to 6-inch round. Let dough rounds rest 15 minutes.
- Pour enough vegetable oil into heavy large pot to reach depth of 1 inch. Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry dough rounds, 2 at a time, until golden and puffed, turning rounds occasionally with tongs, about 2 minutes. Transfer buñuelos to paper towels to drain. Arrange buñuelos on platter. Drizzle generously with warm syrup. Serve, passing remaining syrup separately.
- *Mexican raw sugar shaped into hard cones. Smaller chunks are sometimes labled panocha. If neither is available, substitute an equal weight of packed dark brown sugar.
CUBAN BUñUELOS WITH ANISE SYRUP
For many Cubans, the Christmas season means that frying buñuelos for dessert is almost as important as serving roast pork for dinner. Buñuelos have roots in Spain, particularly a Spain once under Muslim rule, but the Cuban version, spiced with anise and shaped into figure eights, highlights the island's abundance of root vegetables like yuca, boniato, malanga, ñame and calabaza. They can be found in many Latino grocery stores, and they give the buñuelos a pillowy, doughnutlike texture inside and crisp up when deep-fried. This recipe is adapted from "The Cuban Table: A Celebration of Food, Flavors and History" by Ana Sofía Peláez.
Provided by Christina Morales
Categories dessert
Time 2h30m
Yield 14 buñuelos
Number Of Ingredients 15
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.
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.
CITRUS SALAD WITH STAR ANISE SYRUP
Provided by Melissa Roberts
Categories Salad Brunch Dessert Side Christmas Vegetarian Quick & Easy Grapefruit Orange Healthy Anise Simmer Gourmet Fat Free Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Dissolve sugar in water in a small heavy saucepan over medium heat, stirring. Add star anise and simmer 5 minutes. Let stand off heat 30 minutes.
- Cut peel, including white pith, from fruit with a sharp knife. Cut segments free from membranes into a bowl. Squeeze juice from membranes into bowl.
- Add syrup with star anise to fruit and juice and stir gently. Remove star anise before serving if desired.
SPICY SIMPLE SYRUP
This recipe is a loose template; use any spice that seems festive and appealing to you, but bear in mind you are adding a relatively small amount of syrup per drink, so it pays to make it forceful. This blend includes cinnamon, allspice, star anise, cloves, vanilla and ginger root.
Provided by Toby Cecchini
Categories non-alcoholic drinks, project
Yield Makes roughly 4 cups.
Number Of Ingredients 8
Steps:
- Place all ingredients except sugar and ginger in a large saucepan and bring to a boil. Turn down the heat and simmer, covered, for two hours. Remove from heat and stir in sugar until well dissolved. Cool to room temperature, then grate the ginger and stir in. Cover and set aside for at least 12 hours. Strain through a fine-mesh sieve into a sealable jar and refrigerate.
Nutrition Facts : @context http, Calories 312, UnsaturatedFat 1 gram, Carbohydrate 79 grams, Fat 1 gram, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 15 milligrams, Sugar 67 grams, TransFat 0 grams
PRESERVED PEARS WITH PEPPER, STAR ANISE AND VANILLA SYRUP
Provided by Cathy Barrow
Categories condiments, dips and spreads
Time 1h
Yield 6 pint jars, or 12 cups
Number Of Ingredients 6
Steps:
- Put a rack in a large stockpot, or line the pot with a folded kitchen towel. Fill with water and bring to a boil. Add 6 pint-size canning jars and boil for 10 minutes. Jars may be left in the warm water in the pot until ready to be filled. Alternatively, sterilize the jars by running them through a dishwasher cycle, leaving them there until ready to fill.
- Place canning rings in a small saucepan, cover with water and bring to a boil. Turn off the heat and add the lids to soften their rubber gaskets. Rings and lids may be left in the water until jars are filled.
- Fill a large bowl with cold water and add the lemon juice to keep the pears from browning. Peel, halve and core the pears, dropping them into the water as you go. Meanwhile, make the flavored syrup. Bring 8 cups of water and the sugar to a boil. Add anise, vanilla beans and peppercorns.
- Drain the pears and add to the boiling syrup. Boil for five minutes. Using a slotted spoon, divide pears between six jars. Remove the star anise and vanilla from the syrup, dividing them between jars. Ladle in hot syrup and peppercorns, leaving 1/2 inch of headspace. Run a plastic knife gently around the inside of jar to remove any air bubbles. Recheck the headspace. There may be extra syrup, but resist overfilling the jars.
- Wipe jar rims clean with a damp towel. Place the lids on the jars, screw on the rings and lower the jars back into the pot of boiling water. Return to a full boil and boil for 20 minutes. Transfer jars to a folded towel and let cool for 12 hours; you should hear them ping as they seal.
- Once cool, test the seals by removing rings and lifting jars by the flat lids. If a lid releases, the seal has not formed. Unsealed jars should be refrigerated and used within a month, or reprocessed. Rings and jars may be reused, but a new flat lid must be used each time. To reprocess, reheat syrup to boiling, add back pears, return to boiling, then continue as before.
Nutrition Facts : @context http, Calories 402, UnsaturatedFat 1 gram, Carbohydrate 104 grams, Fat 1 gram, Fiber 12 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 81 grams
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