What's your favorite way to use *Star Anise*?
Recently in my local newspaper there was an article on foods/ingredients (what's hot/what's not food list) that were going to be BIG in '09. One of them happened to be *Star Anise* (bye bye cinnamon). I've never used it before but I love the smell and feel the need to get to know this yummy spice. So help me out eaters. What is your favorite way to use *Star Anise*? Feel free to include recipes!! :)
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13 Comments:
One of my very favorites is in the evidently heretical recipe for pork ribs by Michel Richard. It's available on this site. He poached them with star anise and other aromatics, then finishes them in the oven to glaze. I make it the same way but usually add a few touches to the glaze (a little heat, a little salty/savoriness).
Recently I tried a stir-fry recipe by Deborah Madison that used a marinade that was essentially teriyaki with star anise added, brought to the boil and allowed to steep. Marinate some protein, then use the rest to sauce up the stir fry at the end. It was good except that the protein in the recipe was tempeh, which I discovered I do not like at all.
renzata at 11:14AM on 01/02/09
I usually include some in my blueberry jam.
therealchiffonade at 11:37AM on 01/02/09
I use it in crumb cake topping. I add a tiny pinch to my cranberry relish. It is in 7 spice. Penzeys puts it in their cake spice.
In warm cider and hot toddy.
I use a lot of anise oil. In most of my pizzelles, biscotti and italian cookie glazes. The smell of it makes me think of christmas cookies.
JerzeeTomato at 11:42AM on 01/02/09
chai tea mix, gingerbread, flavoured maple syrup!
hungrychristel at 1:40PM on 01/02/09
Mark Bittman's Asian Pot Roast with Turnips. Just made it last night... the best!
Embackus at 2:42PM on 01/02/09
I use it in a Vietnamese beef and carrot stew. Its cooked with the beef, carrots and a special spice and tomatoes. Yummy!!!
joanpieroni2 at 5:19PM on 01/02/09
Geez - it's one of those things on my never eat list. Can't stand it !
Ribster at 7:42PM on 01/02/09
an essential in the beef stock when making pho. if you ever make it and something's missing, star anise is it.
nightmoon at 9:37PM on 01/02/09
As Nightmoon notes, anise is a necessary spice in making pho soup broth.
It's also great flavor to blend (conservatively) in to cookies or waffles.
Cassaendra at 10:05PM on 01/02/09
Grinding it to use as a rub for chicken and when I make pho and other Asian dishes.
pjracz10 at 10:12PM on 01/02/09
Chinese marbled tea eggs:
1 tablespoon smoked tea leaves
1/4 cup soy sauce
a few star anise
hard-boiled eggs, shells cracked by rolling around on a counter
enough water to cover eggs in a pot (after adding soy sauce)
Simmer gently for 20 minutes. Let cool. Peel and enjoy over a lil cup of tea and a hearty game of mahjong.
tinabeans at 11:18PM on 01/02/09
to make a batch of COQUITO... Yum.
Madelyn
KarmaFreeCooking
MadelynRodriguez at 9:41AM on 01/03/09
We float a couple (if they are whole--otherwise, use 1/2 teasp.) at the holidays in a slow cooker of hot cider along with the cinnamon sticks, cloves, orange peel, etc.
jackiejackiejackie at 6:02PM on 01/05/09