Anise Star Recipes
Poached Peaches with Ginger & Anise
6 ripe peaches
5 cups water
2 1/2 cups sugar
1/4 cup slivered ginger
6 Spice Barn Star Anise
Bring a large pot of water to a boil. Drop
peaches into post and remove after 10-15 seconds for easy peeling. Combine
water, sugar, ginger, and anise in a saucepan and bring to a boil. Reduce
heat to low, peel peaches and add to pan. Poach for 12 minutes; let fruit
cool in mixture. Chill and transfer peaches and liquid to serving dish.
Mulled Wine
2 naval oranges
1 small lemon
2 bottles dry red wine
1 cup sugar
10 Spice Barn
Malabar Peppercorns
4 Spice Barn Star Anise
1/4 teaspoon Spice Barn
Ground Nutmeg
Remove zest from oranges and lemon with
vegetable peeler. Squeeze juice from both fruits. Bring wine, zest, juices,
sugar, peppercorns, star anise, and nutmeg to a simmer, stirring until sugar
is dissolved; simmer 2 minutes. Pour mulled wine through a strainer.
Pickled Vegetables
3 1/3 cups distilled white vinegar
3 1/3 cups white grape juice
12 fresh dill sprigs
8 small Spice
Barn Dried Red Chilies, halved
8 whole Spice Barn Star Anise
4 strips lemon peel
4 bay leaves
2 1/2 tablespoon Spice
Barn Coriander Seeds
2 tablespoons honey
1 tablespoon salt
Combine all ingredients on large,
non-reactive saucepan. Bring to boil over medium heat. Reduce to low and
simmer 10 minutes. Strain into bowl; return brine to same pan and set
aside.
24 white or purple pearl onions
24 baby carrots
18 cauliflower florets, small
15 baby pattypan squash, cut in half
16 thick slices cucumber
1 red bell pepper, cut into 1 inch pieces
24 firm cherry tomatoes
6 whole Spice Barn Star Anise
6 bay leaves
6 fresh dill sprigs
2 large cloves of garlic, thinly sliced
2 red or green Serrano chilies, halved
2 wide mouth quart jars
Steam onions till tender; cool and peel.
Steam carrots; cool. Steam cauliflower; cool. Steam squash; cool. Steam
cucumber; cool. Begin with bell pepper and layer half of each vegetable,
including tomatoes, into jar pressing layers firmly. Put in half of star
anise, bay leaves, dill sprigs, garlic slices and chilies. Repeat in second
jar. Bring to boil. Ladle into jars to fill completely. Close jars
tightly. Let stand at room temperature until completely cool. Chill 2
days.
Elegant Pear Salad
1 shallot
1 whole Spice Barn Star Anise
1/3 cup vegetable oil
3 tablespoons orange juice
2 ripe pears
4 Belgian endives
5 ounces bleu cheese
Chop shallot and crush star anise. In a
blender, blend shallot, oil, and juice. Place in bowl, stir in anise and
salt and pepper to taste. Chill. Strain dressing and discard solids.
Halve and core pears. Cut into 1/4 inch slices, lengthwise. Arrange on a
lined baking sheet. Roast 10 minutes; cool. Separate endive leaves and cut
crosswise. On a plate, arrange pears, endive, and cheese. Drizzle dressing
on top. Garnish with parsley.
Honey Glazed Ribs
3 1/2 pounds spareribs
2 tablespoons sesame oil
4 green onions, chopped
6 cloves garlic, minced
1/2 teaspoon ginger
1/3 cup soy sauce
1/4 cup rice wine vinegar
2 whole Spice Barn Anise Star
1 Spice
Barn Cinnamon Stick
2 tablespoons honey
Cut spareribs in half and place in baking
dish; rub with sesame oil. Combine green onions, garlic, ginger, soy sauce,
vinegar, anise and cinnamon. Pour over ribs and marinate in refrigerato4
24-36 hours. Remove racks from oven; place baking dish half filled with
water on the oven floor; heat to 500 degrees. Remove ribs from marinade;
pat dry with paper towel. Strain marinade; measure out 2 tablespoons and
combine with honey. Brush ribs on all sides with glaze. Place in roasting
pan on rack. Roast about 25 minutes, basting once.
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