recipes with fennel

[Guest guest]

Thanks Andrea, these are just what I was looking for...gives me not only the

recipes, but ideas for other things as well...ie tells me what other things

fennel might go in.

Anita

 

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" Andrea " <itsmedrea1

 

Saturday, November 13, 2004 11:16 AM

Re: Some info/recipes with fennel --LONG

 

 

 

 

Okay, some of these sound too good to pass up!

 

 

Honey Cake

 

Makes one 9-by-5-inch loaf

 

Unsalted butter, for pan and serving

1 cup hot water

1 cup honey, plus more for serving

1 pinch coarse salt

1/4 cup sugar

2 teaspoons baking soda

1 teaspoon baking powder

1/4 cup dark rum

1 teaspoon fennel seeds

1/2 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1 tablespoon chopped crystallized ginger

2 cups rye flour

1 1/2 cups all-purpose flour

1 teaspoon grated orange zest (about 1/2 orange)

1 cup golden raisins, roughly chopped

2/3 cup chopped almonds

Applesauce, for serving

 

1. Preheat oven to 400°. Butter a 9-by-5-inch loaf pan, and line

the bottom and sides with buttered parchment paper.

 

2. In a large bowl, stir to combine hot water and honey. Add salt,

sugar, baking soda, and baking powder; stir to dissolve. Add rum,

fennel seeds, nutmeg, cinnamon, and crystallized ginger; stir to

combine. Gradually add rye flour, and mix well; gradually add

all-purpose flour, and continue stirring. Add orange zest, raisins,

and almonds, stirring for about 25 strokes to fully combine.

 

3. Transfer batter to prepared pan, and bake for 10 minutes. Reduce

oven temperature to 350°, and continue to bake until deep brown and a

skewer inserted in the center of the cake comes out clean, about 80

minutes.

 

4. Transfer pan to a wire rack to cool. Remove cake from pan, turn

it on its side, and remove the parchment paper. When cake is

completely cool, wrap in aluminum foil and allow to sit at room

temperature for 1 to 2 days to allow the flavor to develop.

 

5. Cut cake into 1/2-inch slices, and cut each slice in half. To

serve, spread with unsalted butter, top with warm applesauce, and

drizzle with honey.

 

 

 

Fennel and Apple Salad

 

Serves 4

 

2 fennel bulbs, trimmed

1 apple, such as Fuji or Mutsu

1 lemon, halved

1 tablespoon honey mustard

2 tablespoons cider vinegar

1/3 cup vegetable or olive oil

Coarse salt and freshly ground pepper

6 dried pear halves, thinly sliced lengthwise

1/4 cup pistachios, roughly chopped

3 ounces goat cheese, crumbled

 

1. Using a mandoline, thinly slice fennel lengthwise, and place in

a medium bowl. Core and quarter apple, and rub with lemon to prevent

discoloration. Using the mandoline, slice the apple slightly thicker

than fennel. Combine with fennel, and set aside.

 

2. In a medium bowl, whisk together honey mustard, cider vinegar,

salt, and pepper. Slowly drizzle oil into bowl, whisking constantly

until fully incorporated.

 

3. Pour dressing over fennel and apple. Toss to combine. Taste, and

adjust for seasoning. Divide salad between four small plates. Garnish

each plate with pistachios, dried pears, and goat cheese. Serve

immediately.

 

 

 

 

 

 

 

 

Step By Step Instructions On Making Rose Petal Preserves:

http://www.av-at.com/stuff/rosejam.html

 

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