ANISETTE
If you could bottle a winter evening by the fire, it would look and taste like our anisette liqueur. Coriander and fennel seeds and star anise turn into a spicy digesif that you can enjoy on its own or mixed with water for a lighter drink. Seal them with our label ( get the template here), and revelers will saluteyou when they pop them open.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time 2h40m
Yield Makes eight 8-ounce bottles
Number Of Ingredients 5
Steps:
- In a mortar and pestle, or a resealable bag and rolling pin, crush anise pods and fennel and coriander seeds. Toast together in a skillet over medium-high until fragrant, about 1 minute. Divide between 2 quart-size glass jars, then divide vodka evenly between jars. Let cool completely. Screw lids onto jars, shake gently, and let stand in a cool, dark place 5 days.
- Strain vodka mixture through a fine-mesh sieve lined with cheesecloth; discard solids. In a small pot, boil sugar and 1 1/4 cups water just until sugar dissolves; add to strained vodka. Let cool completely, then refrigerate until cold, 1 hour. Divide among eight 8-ounce gift bottles. Bottles will keep in refrigerator up to 6 months. To serve, pour 1.5 ounces directly over ice, or add 1 part anisette and 3 parts cold water to a glass filled with ice.
ANISETTE BISCOTTI
My great-great-aunt Josie created this recipe and handed it down through the family. The anise seed and anisette give it an authentic Italian flavor. A bit labor intensive, but they are so worth it! Great for dunking in tea or coffee, or just munching on. I double the recipe and give them out for Christmas every year.
Provided by Jeannie Z. Taylor
Categories World Cuisine Recipes European Italian
Time 3h51m
Yield 28
Number Of Ingredients 9
Steps:
- Beat sugar and eggs in a large bowl with an electric mixer until smooth. Mix in walnuts, oil, anisette liqueur, brandy, and anise seeds. Fold in flour and baking powder until dough comes together. Cover with plastic wrap and chill, about 3 hours.
- Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
- Remove dough from refrigerator. Use greased hands to shape half the dough into a 1 1/2-inch-wide log on a baking sheet. Repeat with remaining dough on second baking sheet.
- Bake in the preheated oven, switching baking sheets halfway through, until dough is pale golden and a toothpick inserted in the centers comes out clean, 17 to 20 minutes. Remove from oven and cool until easily handled, about 5 minutes.
- Transfer logs to a cutting board and slice into 1-inch pieces at a 45-degree angle using a sharp or serrated knife. Arrange slices on their sides on the baking sheets.
- Bake again in the preheated oven, flipping slices over halfway through, until lightly browned, about 14 minutes.
Nutrition Facts : Calories 147.4 calories, Carbohydrate 17.5 g, Cholesterol 19.9 mg, Fat 7.3 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 34 mg, Sugar 7.5 g
HOMEMADE ANISETTE
Anisette is a clear, sweet liqueur made with anise seeds which give it a strong licorice flavor. This recipe is dedicated to my friend Mom2Rose, in honor of National Anisette Day on July 2. Cooking time includes 4 weeks of soaking and 1 week of settling.
Provided by Annisette
Categories European
Time P1m5DT15m
Yield 1 recipe
Number Of Ingredients 5
Steps:
- Place aniseed, fennel seed, and coriander in a bowl.
- Grind all the seeds using the back of a spoon.
- Add the ground seeds to the brandy.
- Allow the mixture to soak for 4 weeks and then strain out the seeds.
- Allow the haze to settle for a week then pour off the sediment.
- Add the simple syrup and shake.
- To Make Simple Syrup: Add 1 part water to 2 parts sugar.
- Combine sugar and water in a saucepan.
- Slowly heat over a medium heat, stirring occasionally. Keep below boiling.
- The syrup is finished once the sugar is dissolved.
Nutrition Facts : Calories 7576.3, Fat 2.6, SaturatedFat 0.1, Sodium 30.8, Carbohydrate 8.3, Fiber 3.9, Protein 2.7
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