When You Wish Upon A Star Anise Vinaigrette Recipes

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WHEN YOU WISH UPON A STAR ANISE VINAIGRETTE



When You Wish Upon a Star Anise Vinaigrette image

I needed a salad dressing quickly for am Asian-inspired salad I was preparing for dinner last night. Dreams do come true!

Provided by COOKGIRl

Categories     Salad Dressings

Time 5m

Yield 1/2 cup

Number Of Ingredients 9

1/4 cup rice wine vinegar
2 tablespoons grapeseed oil
1/2 teaspoon toasted sesame oil (NOT regular)
1/4-1/2 teaspoon ground star anise (start with 1/4 teaspoon then adjust)
1 garlic clove, minced
1 1/2 teaspoons lime juice
1/2 teaspoon lime zest
1/4 teaspoon ground black pepper
1 pinch raw sugar

Steps:

  • In small non-reactive bowl combine all the ingredients and using a handheld immersion blender blend until smooth. (Or use a standard blender).
  • Best prepared 1 hour in advance to allow to marinate. Whisk well before serving.
  • Yield is estimated.

Nutrition Facts : Calories 537.8, Fat 59, SaturatedFat 5.9, Sodium 1.8, Carbohydrate 4.4, Fiber 0.5, Sugar 0.8, Protein 0.6

FENNEL, ORANGE & STAR ANISE VINEGAR RECIPE - (4.4/5)



Fennel, Orange & Star Anise Vinegar Recipe - (4.4/5) image

Provided by á-4939

Number Of Ingredients 6

Ingredients
6 cups distilled white vinegar
9 fronds from 1 fennel bulb
3 strips zest from 1 medium orange
9 whole star anise
Additional fresh herbs for decoration (optional)

Steps:

  • Preparation 1.Wash 3 pint-size (2-cup) heatproof glass canning jars (or similar containers) and their lids with hot soapy water. Rinse well with hot water. Fill a large, deep pot (such as a water bath canner) about half full with water. Place the jars upright into the pot; add enough additional water to cover by 2 inches. Bring the water to a boil; boil jars for 10 minutes. Add the lids to the pot, and then remove the pot from the heat. Let the jars and lids stay in the hot water as you prepare the flavoring and vinegar. (Keeping the jars warm minimizes breakage when filling with hot liquid.) 2.Thoroughly rinse fennel fronds, orange zest and star anise with water. Remove the jars from the water bath with a jar lifter or tongs. Divide the flavorings among the jars. Heat vinegar in a large saucepan to a bare simmer (at least 190°F). Carefully divide the vinegar among the prepared jars, leaving at least 1/4-inch space between the top of the jar and the vinegar. Remove lids from the water bath, dry with a clean towel and screw tightly onto the jars. 3.Store the jars in a cool, dark place, undisturbed, for 3 to 4 weeks. Strain vinegar through cheesecloth into another container. Repeat as needed until all the sediment is removed and the vinegar is clear. Discard all solids and pour the strained vinegar back into rinsed jars or divide among sterilized decorative bottles. Decorate with a few well-rinsed fennel fronds, strips of zest and/or star anise, if desired.

STAR ANISE LACE COOKIES



Star Anise Lace Cookies image

Categories     Cookies     Dairy     Dessert     Bake     Vinegar     Anise     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 48 cookies

Number Of Ingredients 5

2 tablespoons star anise pieces
1/2 cup sugar
5 tablespoons unsalted butter
2 tablespoons balsamic vinegar
1/4 cup all-purpose flour

Steps:

  • In an electric coffee/spice grinder finely grind star anise. In a 1- to 1 1/2-quart heavy saucepan bring anise, sugar, butter, and vinegar to a boil over moderate heat, stirring, and boil 1 minute. Remove pan from heat and stir in flour and a pinch salt until mixture is smooth. Cool dough to room temperature. Form and bake cookies as directed at below.
  • To form and bake lace cookies:
  • Preheat oven to 350°F and line 2 large baking sheets with parchment paper.
  • Roll level 1/2-teaspoons dough into balls and arrange 4 inches apart on baking sheets. Bake cookies in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, 10 minutes, or until cookies are flat and golden. Transfer parchment with cookies to racks to cool. Cool baking sheets and line with fresh parchment between batches.

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