Bring to the boil and simmer for 20–30 minutes and allow to cool. tumblr Candied fennel will last several weeks, salt indefinitely. Reminds me of candied angelica. 3/4 cup sugar I love fennel, too, but I’ve never considered candied, and salt? Meanwhile, for the candied fennel, place the fennel into a pan with the sugar and water and bring to the boil. Add the fennel and simmer for several minutes (it should still be crunchy). Add different types of salt as you grind, but save flaky sea salt to add at the end. Store candied fennel and fennel salt in airtight containers at room temperature. Candied Fennel Stalk and Fennel Syrup - The Washington Post Bake for about 20-25 minutes, or until golden-brown and a skewer comes out clean when inserted in the centre of the cake. Advertisement. FOOD WITH THOUGHT | FASHION WITH FEELING | BEAUTY WITH BELIEF, CELEBRATION, DIPS & PICKLES, SMALL PLATES, AUTUMN, WINTER, VEGAN, VEGETARIAN, SWEETS, CELEBRATION, BREAKFAST. So, for you today, a couple of easy preserves, one sweet, one savory: candied fennel stalks & fennel frond salt. Candied Ramp & Fennel Jam. x, Pingback: National Canning Month: 16 Incredible Recipes - Knickerbocker Glory. Step 1: Combine water, sugar and lemon juice in a saucepan and bring to the boil to dissolve sugar.Remove stems and cut the fennel bulb in half. 3 (3-inch) strips … Thank you. It always amazes me that other people have conjured up these random wonderings, and tried them, to boot. Get a bowl of ice water ready. It is the perfect way to enjoy fennel. Cut your angelica stems to a length that will fit into the jar you plan on storing them in. While the candied fennel bulb is a fun and unique surprise, the candied fennel seeds really take you on a magical flavor ride with each bite. ( Log Out /  Using the same tool as you did for the apple, shave the fennel bulb until you have the desired amount of shaved fennel Heat butter on a pan over medium heat. With its bulbous white body and dill-like fronds, this vegetable is mild and versatile. Lay the ¼ of the fennel bulb over the base of the tin. I’ve been a devoted black jellybean trader since I was old enough to lisp “Eathter bathket!”). It was more like making a fennel-infused simple syrup, not a chewy candy, but you can also cook it down further until the syrup thickens, then let the slices dry overnight in a single layer on parchment paper if you want. Reduce the heat and simmer for 20-30 minutes, until the fennel is softened and the liquid reduced to a syrup. I sliced a large fennel bulb, roasted the slices and then topped the fragrant segments with red pear, Stilton and freshly candied walnuts. I love it. Fennel is pretty amazing in that every part of the plant is edible: bulb, stalks, fronds, seeds and pollen; and while they all have that distinctive licorice-y flavor, each part of the plant tastes subtly different, and the overall flavor is so much more than just licorice. After all, there are only so many grain salads a girl can eat in any one week. The candied fennel stalks are as easy as preserving gets: chop stalks, steep in simple syrup, drain, dry, toss in sugar. The flavors of licorice from the fennel, the hints of clove found through the persimmon, and the lemony tang of the cheese all combine to wash over the tongue in one succulent and flavorful bite. For the Candied Fennel, place ingredients into a non-stick frypan and cook together until fennel is soft and translucent, about 10 minutes. I’ve got tons of fennel on my counter right now, and I’ve been using it in EVERYTHING. 2…. To serve, cut the mousse into wedges and dust with icing sugar and cocoa powder. This recipe serves 2 people as a side dish. Change ), You are commenting using your Google account. Delicious on desserts, porridge, roasted veggies and soups — or carry with you in your bag to aid digestive discomfort. facebook The salt will be so good with fish, as well as a mixed green salad with citrus, what a nice flavor surprise. Don’t have time to grind, grind, grind away at some fennel salt? - 1 medium fennel bulb, cored and very thinly sliced (fronds reserved) - 3 ounces baby arugula, washed well - coarse flake salt, for finishing Directions: 1. Raise heat and boil, without stirring, until liquid is thickened and syrupy, about 5 – 10 minutes. I especially like the ease of making a salt mixture, but the drinks sound good too! In a small saucepan or frying pan, bring the jaggery and water to a boil over high heat, stirring continuously for 3-5 minutes (quicker in a frying pan) until a bubbly syrup forms. Maybe candied fennel? Cooking up a batch of fennel on a weeknight could not be easier. Fennel goes beautifully with citrus: some lemon or orange zest added to the fennel salt would be lovely. Nevertheless, the amazing fennel is quite versatile and easily able to dance over the line between sweet and savory any time it likes. Remove the solid core and slice into 3/8″ slices. Sip slowly over ice while pretending you are in sunny, sunny Barcelona. Then cut the fennel lengthwise … Once I get done eating all the candied fennel, that is. I made a super-yummy smelling sugar body scrub with dried ground fennel b/c I had so much dried fennel to use! It smelled wonderful and looked fabulous. Playing off of the flavors of licorice so strongly associated with fennel, I decided to make candied fennel. without permission. Play around with this delicate aniseed-flavoured bulb. Coarsely chop and spread in a single layer on a baking sheet. Grease and line a 22cm loose bottom tin. Once you’ve eaten all of the candied fennel, same goes for the fennel-infused sugar at the bottom of the jar, although you could also use it to sprinkle on top of fennel-sugar cookies or fennel scones. Easy . Lift fennel slices out with a fork and arrange decoratively in bottom of cake pan. google+ Keep stirring another 30-40 seconds to allow for extra evaporation and to stop it sticking too much to the bottom. Change ). Stir walnuts to coat, and remove from the pan once toasted and caramelized (about 5 minutes) instagram Tags: Slice the bulbs in half and then remove the cores from the fennel. There are two ways to go on the fennel salt: either grind the fronds fresh with the salt, which produces a bright green salt and an almost powdered frond, or dry the fronds first in a low oven, then grind. And fennel is found up in numerous liqueurs including Strega. Remove the cake from the oven and cool on a wire rack. Serve in a wedge with some of the fennel and juices and a spoonful of whipped cream. Oh I can’t wait! For the Fennel Fronds, brush each frond lightly with egg white and dust in the sugar. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes. If you have more than 1/3 cup syrup, boil to reduce; if less, add water. INGREDIENTS. Absolutely delicious, useful, versatile and simple! Method. I had an idea for this week’s recipe and was very excited to try it. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. You're currently on page 1 Page 2 ... Fennel is the versatile ingredient with a slight aniseed flavour that goes gorgeously with fish 30 mins . For candied fennel: I’ve been on a bit of a fennel kick lately: not that I would ever consider the dreaded “D” word, but it’s nice to have something crisp and fresh and sweet yet mildly grassy after the excesses of the holidays. Copyright Local Kitchen, Remove the pan from the heat, cover and allow to infuse for approx. Pingback: Cucumber and Nasturtium Salad - Fix Me A Little Lunch, Pingback: How to Invest in (Fennel) Stalks and Fronds - The Zero-Waste Chef. (Not that licorice is a bad thing. Thanks so much for the ideas, love fennel as a simple salad with olive oil and salt, but this helps with the rest of my crop. Reduce the heat and simmer for 20-30 minutes, until the fennel is softened and the liquid reduced to a syrup. ( Log Out /  They both produce a quite subtle fennel flavor infused into the salt, but I think I prefer the dried version; paradoxically, drying the fronds first seems to preserve a bit more fennel flavor. Use a ribbon zester to scrape off thin ribbons of peel; alternatively, use a The fennel's subtle sweetness and beautiful form are quite sophisticated, but the cake's buttermilk crumb is pure homey delight. I’m thinking root veggies or soups? To make the candied fennel root, slice the fennel bulb and add to a pan with the sugar and 100ml water. CANDIED FENNEL SEEDS Eaten throughout India as a post meal refresher, not only do these sweet fennel seeds clean the teeth and tastebuds and lend a fragrant end to the meal, but they’re also known for toning the digestive system and enhancing Agni, or digestive fire. Turn out onto a plate lined with parchment paper and allow to cool. It’s amazing what you’ve done with all the fennel parts. rss Dried the fronds as well. All rights reserved. Add as little or as much salt as you like: judge by eye & taste. 1 cup sugar (white sugar will make the prettiest jam; I used organic evaporated cane juice) 1 cup water; juice & zest of 1 medium lemon; 2 medium bunches ramps (bulbs only) 3 to 4 fennel stalks, fronds removed, finely chopped (about 1 cup chopped) METHODS. I’ve always adored fennel and love, love, love the idea of candied fennel. Slice the bulbs in half and then remove the cores from the fennel. Here’s a healthier take on those commercial sweeties — keep a little pot of the mix in your bag and enjoy a pinch after your meal. I left the fennel bulb slices soft. Once dry ( tacky, but not overly sticky, to the touch ), sprinkle with a bit of sugar, … To make the candied fennel root, slice the fennel bulb and add to a pan with the sugar and 100ml water. Pour the cake mix over the fennel slices into the cake tin and place in the oven. Use leftover fennel-infused simple syrup in tea, coffee, over pancakes, or to make a kick-ass martini or margarita. Bring a pot of water to a boil and add the baking soda. Remove from the heat and allow to cool. You now have me craving some fennel!! Bring to the boil and simmer for 20–30 minutes and allow to cool. For candied orange peel, wash and scrub oranges in warm water. Remove from the heat and allow to cool. . This is so interesting! You might have seen the brightly coloured sugar-coated version at your local Indian restaurant, which is the Indian version of an after-dinner mint on your way out. Let cool slightly; place in a heatproof jar or airtight container. 2009 - 2017. Some I will package to put in gift baskets. I’ve learnt something new today. Change ), You are commenting using your Facebook account. ( Log Out /  Change ), You are commenting using your Twitter account. A cloud of whipped cream makes a fitting… Aug 15, 2014 - Here comes the sun: Topped with graceful fans of candied fennel and bathed in a golden syrup, this lemony upside-down cake is a cheery sight. Bring the water and sugar to the boil, stir until the sugar has dissolved. 6 hours. Please do not use text or images Can’t wait to try both of these this weekend! Bring back to a boil, then remove pan from heat. Make candied fennel: In a medium sized saucepot add all candied fennel ingredients and cook until fennel is tender and translucent and the liquid is syrupy, about 40 minutes. Here’s one approach that develops deep rich flavors and then finishes with a gentle braise. It did not work. Candied fennel sounds amazing, but what would you use the fennel salts on? (Cue “That’s because grain is evil and WILL KILL US ALL” comments in 3…. In a small saucepan, combine sugar and water and bring to a boil over medium heat, swirling until sugar dissolves. email, Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Reddit (Opens in new window), National Canning Month: 16 Incredible Recipes - Knickerbocker Glory, National Canning Month: 16 Incredible Recipes - The Culinary Exchange, Seasonal Recipes – Candied Fennel Stalks and Fennel Frond Salt | Maya's Farm Certified Organic CSA Blog, Cucumber and Nasturtium Salad - Fix Me A Little Lunch, How to Invest in (Fennel) Stalks and Fronds - The Zero-Waste Chef, 1 heaping cup fennel stalks, trimmed of fronds and sliced on the bias to ¼-inch. 3/4 cup water For the candied fennel, place the sugar and water into a saucepan and add the fennel. Then cut the fennel lengthwise into 1/8 inch slices (it is ok if a little thicker). twitter Ooooo, looking forward to salting and sugaring my home-grown fennel next season! Link with love! Both the base and stems of Florence fennel can be cooked by braising or roasting, which make it sweet and tender. Vegetarian . In the process of making my candied fennel. Meanwhile, for the candied fennel, place the fennel into a pan with the sugar and water and bring to the boil. Stir to coat all pieces. What a great recipe! Drain off the fennel, keep the liquid and use as a syrup. You will end up with a bulb about the size of your fist. Place fennel in the sugar water and simmer for about 45 to 50 minutes or until fennel … Meanwhile, bring the water and syrup to a boil. Ingredients: 1 cup bulgur 1 cup water 1 bulb fennel, sliced with fronds reserved 4 cloves garlic, minced (divided) 2 teaspoons thyme (divided) 1 pound brussel sprouts, halved Cayenne, to taste 1 teaspoon dry ginger 2-4 ounces arugula 2 green onions, sliced 2 ounces walnuts 1 pomegranate, seeded 2 tablespoons rice vineg Add the fennel seeds and to a medium heat. One problem with fennel, however, is that bulb use tends to outpace stalks & frond use by a wide margin: there are so many more of them, you see. ( Log Out /  Thanks so much for sharing, and we would love to pass this recipe on to our CSA members! Boil the stems for 5 minutes, then shock in the ice water. Wow! I dried all parts of the fennel this autumn, so thanks for some great ideas on how to use it. Regardless of my rocky relationship with sugar, I think candied fennel is my new favorite dessert vegetable. I was just thinking tonight about how to utilize my fennel stalks & fronds (I love fennel!). 1 small fennel bulb To serve, cut the mousse into wedges and dust with icing sugar and cocoa powder. If the salt seems wet after grinding, dry it out in a low oven for 15 minutes or so before storing. Very creative, I had no idea. Set aside to cool. Pingback: Fennel Frond Salt | A Mad Tea Party, Pingback: National Canning Month: 16 Incredible Recipes - The Culinary Exchange, Pingback: A Fennel Fail For Jo, But Maybe It’s For You « WWMX-FM, Pingback: Seasonal Recipes – Candied Fennel Stalks and Fennel Frond Salt | Maya's Farm Certified Organic CSA Blog. Just grab yourself a box, bag or jar of fennel seeds from the supermarket and keep in your bag for a little nibble when needs be. Love this! Preheat the oven to 200 degrees F. Remove as much thin stalk as possible from the fennel fronds. pinterest Once melted, add the walnuts and sprinkle with sugar. Using a very sharp knife, cut the top and bottom from the fennel bulbs and then remove tough or bruised outer layers. After chewing on the end of a stalk, the thought occurred to me – hmmmm…. Pop those fronds into a bottle of vodka to make your own absinthe/pastis-esque tipple. In a mortar & pestle, crush dried fennel fronds with a handful of coarse salt, grinding to break up the fronds. The candied fennel stalks sound very tasty! Serve in a wedge with some of the fennel and juices and a spoonful of whipped cream. Preheat oven to 350°. I tasted it and made a face. This is fantastic. Add fennel. Don’t have time to make this recipe? If I had to pick using either candied fennel bulb or seeds, I’d definitely go for the seeds. Eaten throughout India as a post meal refresher, not only do these sweet fennel seeds clean the teeth and tastebuds and lend a fragrant end to the meal, but they’re also known for toning the digestive system and enhancing Agni, or digestive fire. Thanks for another great way to use one of my favorite foods! Keep stirring until the mixture begins to dry out and crystallise, and remove from the heat. Thanks for the tips! Yield delicious, subtly sweet and licorice-y snack that will be gone before you know it. I’m SO inspired by that fennel salt that I’m going to whip some up tonight. 1…..). Preheat oven to 200 degrees F. Allow fennel to steep for at least 15 minutes, then strain away syrup (, feathery fronds from 1 large fennel bulb, washed and shaken dry, about 1 cup salt, a mixture of coarse, fine and flaky types. Set aside to dry. But they’ll both have their uses, I’m sure. Pre-heat the oven to 180c. Turn off the oven, then place fennel fronds in the warm oven to dry and crisp a bit, about 30 minutes. Depending on the size of your mortar, you may have to do this in a couple of batches.