Anise Hyssop Sauce Food

CHINESE BEEF WITH ANISE HYSSOP

Steps:

• Combine flank steak with chopped herb, soy sauce, brown sugar, and sherry.
• Marinate for several hours.
• Remove meat from marinade, reserving any remaining sauce.
• Heat wok or large skillet, add oil and stir-fry meat quickly over medium-high heat till brown.
• Add chicken broth and remaining marinade and heat through.
• Stir in cornstarch mixture and cook, stirring till thickened.

ANISE-HYSSOP LOZENGES

Steps:

• In a medium saucepan set over high heat, bring 1/2 cup water to a boil. Add the sugar and corn syrup; stir to dissolve. Return mixture to a boil, cover, and cook 2 minutes.
• Uncover, and continue cooking until medium amber in color, about 18 minutes. Remove pan from heat. Line a baking pan with a Silpat (a French nonstick baking mat). Set baking pan aside.
• Stir in anise and hyssop oils. Pour three 12-inch-long strands onto the baking mat. Allow strands to cool slightly, 2 to 3 minutes. When cool enough to handle, roll each into a slender cylinder, about 1/2 inch in diameter. Let cool slightly, about 1 1/2 minutes.
• Place cylinders on a cutting board, and cut into 3/4-inch-thick pieces. If the cylinders harden during forming process, return to pan, and transfer to a 350 degrees oven for about 1 1/2 minutes. Wrap lozenges individually in cellophane or store on sheets of parchment in an airtight container up to 3 weeks.

ANISE HYSSOP TEA BREAD

Steps:

• Preheat oven to 350°F
• Grease and flour a standard loaf or bread pan.
• Sift together flour, baking powder and salt.
• In another bowl, cream butter with sugar till fluffy, then add lemon rind, flowers and the beaten eggs and beat mixture just till thoroughly combined.
• Stir in lemon juice.
• Gradually mix in the dry ingredients and nuts, mixing till blended.
• Spoon into prepared pan and bake for 50 to 55 minutes.
• Cool on rack.

ANISE HYSSOP SAUCE

Steps:

• In a small saucepan combine sugar, vinegar and water.
• Bring to a boil and add the chopped herb and boil very briefly.
• Remove from heat and allow to steep for 30 minutes.
• Pour through a strainer, pressing against the pulp with a wooden spoon.