Star Anise Recipe For Wrinkles Food

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MINI STAR-ANISE SCONES



Mini Star-Anise Scones image

Categories     Milk/Cream     Breakfast     Brunch     Dessert     Bake     Quick & Easy     Lemon     Fall     Winter     Anise     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 24

Number Of Ingredients 13

2/3 cup (about) heavy whipping cream, divided
1 large egg
2 teaspoons finely grated lemon peel
2 1/4 cups cake flour
3 1/2 tablespoons sugar
1 tablespoon baking powder
2 teaspoons freshly ground star anise
1/2 teaspoon baking soda
1/2 teaspoon coarse kosher salt
6 tablespoons (3/4 stick) chilled unsalted butter
1/2 cup raisins
2 tablespoons heavy whipping cream
2 tablespoons raw sugar*

Steps:

  • Preheat oven to 400°F. Whisk 1/2 cup cream, egg, and lemon peel in medium bowl. Whisk flour and next 5 ingredients in large bowl. Using large holes of box grater, grate butter over dry ingredients. Using fingertips, blend until coarse meal forms. Add raisins and cream mixture. Stir until moist clumps form, adding more cream by tablespoonfuls if dough is dry. Turn out onto floured surface; knead just until dough comes together.
  • Pat out dough to 1/2-inch-thick round. Using 2-inch-diameter cutter, cut out scones. Gather dough scraps; press out to 1/2-inch thickness and cut out additional scones. Transfer to baking sheet.
  • Brush tops of scones with 2 tablespoons cream; sprinkle with raw sugar. Bake until golden and tester inserted into center comes out clean, about 16 minutes. Transfer to rack; cool. Serve warm or at room temperature.
  • *Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.

STAR ANISE BRINE



Star Anise Brine image

Back in 2012, Sam Sifton spent some time with Jesse Griffiths, a hunter, and the author of who wrote "Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish." Mr. Griffiths brined the chops he hunted and gathered chops in an anise-flavored brine. "The result," Sifton wrote at the time, "is like overproof American whiskey touched by a splash of water, its flavor enhanced rather than diluted by the process." But home cooks should take note that this same brine is not just for feral boar. Use it on the very chops you'd buy at the supermarket. Simply make up the brine the night before (or even the morning of), and soak your chops. Try it in our recipe for smothered pork chops, or in your own recipe for chops, but do try it.

Provided by Sam Sifton

Time 30m

Yield About 1 gallon

Number Of Ingredients 4

1 cup kosher salt
1 cup packed brown sugar
2 pods star anise
4 bay leaves

Steps:

  • In a large pot set over high heat, combine 1 gallon of water and the rest of the ingredients and stir to combine. Heat until the sugar and salt are dissolved, then remove from stove.
  • Let cool completely and refrigerate until needed.

Nutrition Facts : @context http, Calories 856, UnsaturatedFat 1 gram, Carbohydrate 220 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 526 milligrams, Sugar 213 grams

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