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Anise liquors

Explore 20 recipes, 4 videos, and more

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Sazerac

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Easy Baked Stuffed Clams Recipe

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Fried Oyster Salad with Buttermilk Dressing

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Oysters Rockefeller with Herbsaint Liqueur

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Blackthorn Variation

Other Ideas:
Cocktails, Whiskey
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Poached Oysters in Pernod Cream

Ingredients
  • 1 cup creme fraiche, or 1/2 cup sour cream and 1/2 cup heavy cream, well combined
  • 1 1/4 teaspoons coarse salt, plus more for spinach
  • 1 1/2 teaspoons freshly ground black pepper
  • 6 tablespoons unsalted butter
  • 1/4 cup minced shallots
  • 3 cups heavy cream
  • 36 oysters, freshly shucked, liquor reserved
  • 1 cup Pernod
  • 1 pound fresh spinach, rinsed, dried, and cut into thin strips
  • 4 cups vegetable oil
  • 2 ounces beluga or sevruga caviar
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Bouillabaisse

Time:4 hours 30 mins
Ingredients
  • 12 mussels, scrubbed, beards removed
  • 12 new or small potatoes, peeled and halved
  • Rouille
  • 3 lobsters (1 to 1 1/4 pounds each)
  • 2 pounds skinless striped bass fillet, cut into 12 pieces
  • Coarse salt
  • 1/4 cup extra-virgin olive oil
  • 6 cups chopped fennel (from 2 medium heads), plus fronds, for garnish
  • 3 zucchini
  • 2 pounds skinless tilefish fillet, cut into 12 pieces
  • 3 yellow squashes
  • 2 onions, chopped (5 cups)
  • 2 pounds skinless monkfish fillet, cut into 12 pieces
  • 2 red bell peppers
  • 1 celery stalk, chopped (1/2 cup)
  • 1 yellow bell pepper
  • 2 tablespoons tomato paste
  • 2 heads fennel, fronds discarded
  • 1 can (28 ounces) crushed tomatoes
  • 12 cipollini onions, peeled and halved if large
  • 1 pound bones of white-fleshed fish, such as striped bass, tilefish, or monkfish
  • 2 teaspoons saffron threads, crumbled
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/2 cup Pernod
  • Coarse salt
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Baked Clams

Ingredients
  • 24 littleneck clams (about 4 pounds), scrubbed
  • 1 cup plus 3 tablespoons dry white wine or water
  • 1 (10-ounce) package fresh spinach, trimmed
  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 3 tablespoons thinly sliced shallots
  • 1 clove garlic, minced
  • 1/2 cup finely chopped celery hearts
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh tarragon
  • 1 tablespoon finely chopped fresh chives
  • 1 cup fresh breadcrumbs
  • 2 tablespoons anise-flavored liqueur
  • 1 large egg yolk
  • Coarse salt and freshly ground pepper
  • 1/2 cup freshly grated Parmesan cheese
  • Lemon wedges, for serving
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Sazerac

Ingredients
  • Ice
  • 2 teaspoons sugar
  • 2 teaspoons water
  • 4 ounces rye whiskey
  • 8 dashes bitters (preferably Peychaud's)
  • 2 teaspoons anise-flavored liqueur, such as Herbsaint or Pernod
  • Lemon twists
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