anise

No time for a traditional brine? A dry brine like this one—packed with aromatics and herbs—delivers big flavor with less hassle.

Dry-Brined Turkey

Citrus and Peppercorn Dry Brine, Garlic and Herb Dry Brine,

turkey,

onion,

garlic,

herbs

¼ cup (½ stick) unsalted butter, room temperature

chicken broth

No patience for a traditional brine? The dry brine is applied directly to the turkey's skin for a few hours, delivering big flavor and less hassle. This is part of BA's Best, a collection of our essential recipes.

Bon Appétit

Rub dry brine all over turkey; chill uncovered, 6–7 hours.

Preheat oven to 425°. Rinse turkey under cold water; pat dry and place, breast side up, on a rack set in a large roasting pan. Stuff turkey with onion, garlic, and herbs. Working from neck end of turkey, gently loosen skin from breasts and rub butter under skin and all over outside of bird. Tie legs together with kitchen twine, pour broth into pan, and roast turkey 30 minutes. Reduce oven temperature to 325° and roast, basting with pan juices every 30–40 minutes, adding more broth as needed to maintain some liquid in pan, and tenting with foil if skin is browning too quickly, until an instant-read thermometer inserted into thickest part of thigh registers 165°, 2½–3 hours.

Transfer turkey to a platter; tent with foil. Let rest at least 30 minutes before carving.

Cooking Channel serves up this Mulled Cider recipe from Kelsey Nixon plus many other recipes at CookingChannelTV.com

Mulled Cider

apple cider

cloves,

cinnamon

star anise

Zest of 1 orange,

maple syrup

Mulled Cider : Recipes : Cooking Channel

Add the cloves, cinnamon sticks, star anise and orange zest. Remove from the heat and add the maple syrup. Stir. 

Strain the cider into mugs. Garnish with orange wedges studded with cloves.

Taiwanese Turkey Rice Recipe | Epicurious.Com

turkey breast turkey

scallions, trimmed, halved (optional)

(2") piece ginger, peeled, sliced ¼" thick (optional)

star anise (optional)

turkey stock

shallots

rice

soy sauce

sugar

tsp. white pepper, plus more

chicken broth (optional)

white rice (for serving)

Braised Oxtails With Star Anise And Chinese Greens Recipe | Epicurious.Com

onion, halved, thinly sliced

garlic cloves, peeled

star anise*

ginger

dark brown sugar

Chinese brown bean sauce (not ground)**

yu choy, baby choy sum, or baby bok choy

green onions

star-shaped

**Available at Asian markets.

Holiday Biscotti with Cranberries and Pistachios recipe | Epicurious.com

all purpose flour

baking powder

salt

(3/4 stick) unsalted butter, room temperature

eggs

lemon peel

vanilla extract

whole aniseed

cranberries

unsalted pistachios

white chocolate, chopped

This big, irresistible cookie takes almost no time to make, and is great for those occasions when you want a delicious treat, fast. If you think you don’t like anise seeds, you might enjoy their fragrant notes in this recipe, but you can always use sesame seeds instead. Or leave them out altogether — these cookies are still good with just sugar (use turbinado if you don’t have sanding or sparkling sugar). You can keep the rolled-out dough in the freezer, and throw it in the oven for a dinner party. With a little sorbet or ice cream, you have a dessert ready for company.

Brown Sugar-Anise Cookies

all-purpose flour,

cornstarch

unsalted butter (2 sticks), softened

110 grams light brown sugar

vanilla paste vanilla bean

anise seeds

50 grams sanding or sparkling sugar

Heat oven to 350 degrees. Combine 2 cups flour, the cornstarch and salt in a medium bowl, and whisk to combine. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and light brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add vanilla paste and beat on medium speed until well combined, scraping bowl as needed.

Add the flour mixture and beat on low speed just until combined. Scrape the bowl and fold a few times to make sure everything is well combined. Divide dough in two, wrap each piece in plastic wrap, and flatten into disks. Chill until firm, at least 1 hour and up to 3 days.

Place one piece of dough on a lightly floured sheet of parchment, or a silicone baking mat, and flour both sides of the dough and the rolling pin. Roll dough into an oblong oval that is roughly 7-by-10 inches and a generous 1/4-inch thick. Prick all over with a floured fork. Repeat with the second piece of dough. Slide rolled dough on parchment paper onto a baking sheet, and freeze until firm, about 10 minutes.

Lightly beat the egg white with 1 teaspoon water to thin it out. Lightly brush the top of the dough with the egg white, and sprinkle with the anise seeds, pressing gently to adhere. Sprinkle with the sanding sugar, then bake until turning deeply golden at the edges, 15 to 17 minutes.

Let cool on the baking sheet. After about 5 minutes, use a knife, pastry wheel or pizza cutter to cut crosswise into 3/4-inch strips. Alternatively, let cool and serve whole, allowing guests to break into pieces. Cookies will keep in an airtight container at room temperature for 1 week.

Challah is tremendously popular in the United States, among Jews and non-Jews alike.  But it doesn’t say anywhere in Jewish scripture that challah is a braided, sweet, eggy, deliciously squishy bread of the kind familiar to most Americans; that loaf is Ashkenazi, from Eastern European Jews. The Sephardic and Mizrahi Jews from North Africa and the Middle East, have their own distinct traditional loaves. Here, use the raisins, eggs and full amount of honey to make a richer, festive Sephardic loaf that is delicious by itself; leave them out for a lean, savory Mizrahi bread that goes beautifully with Moroccan tagines and Middle Eastern mezes, salads and dips.

Sephardic Challah With Whole Spices

raisins, dark or golden or a combination (optional)

sesame seeds

10 grams caraway or coriander seeds

anise, cumin or poppy seeds

active dry yeast

bread

extra-virgin olive oil,

eggs,

kosher salt

Cornmeal,

If using, cover raisins in 2 cups/500 milliliters warm water and let plump for 30 minutes. Drain well and set aside.

In a skillet, toast 1 tablespoon sesame, the caraway and the anise or other seeds over moderate heat until fragrant, 2 minutes. Transfer to a plate and let cool.

In a small bowl, combine yeast with 2 tablespoons warm water (you can use the soaking water from the raisins if handy). Let stand until thoroughly moistened, about 5 minutes.

In the bowl of a standing electric mixer fitted with the dough hook, combine flour with olive oil, honey, eggs (if using) and warm water (3/4 cup/180 milliliters if using eggs; 1 1/2 cups/360 milliliters if not).

Mix at low speed until a very soft dough forms. If it is stiff, add warm water a tablespoon at a time. Add salt, yeast mixture and toasted seeds and mix at medium-low speed until the dough is supple and smooth, 10 minutes. Mix in raisins. Using oiled hands, transfer the dough to a large oiled bowl. Cover the bowl with plastic wrap and let stand in a draft-free spot until the dough is doubled in size, 1 1/2 to 2 hours.

Lightly oil 2 small cookie sheets and dust them with cornmeal. Turn the dough out onto a lightly floured work surface and press to deflate. Cut the dough in half and let rest for 5 minutes. Roll each piece into an 18-inch-long rope and let rest for 5 minutes longer, then roll each rope into a 32-inch rope. Take 1 of the ropes and, starting from 1 end, form the dough into a coil; tuck the ends under the completed coil. Repeat with the remaining rope.

Transfer each coil to a baking sheet and cover each loaf with a large inverted bowl. Let stand for 1 hour, until the loaves have nearly doubled in bulk. (The risen loaves can be frozen, wrapped, for up to 2 weeks; top and bake just before serving.)

Heat oven to 400 degrees. In a bowl, whisk egg yolks with 1 tablespoon water. Brush the egg wash over the loaves and let stand uncovered for 30 minutes. Brush with the egg wash once more and sprinkle with the reserved sesame seeds. Bake the loaves side-by-side in the center of the oven for 30 minutes, until they're golden and sound hollow when tapped on the bottom. Transfer the loaves to racks and let cool before serving or slicing.

Spatchcocking is the secret to making the best turkey you've ever had–in half the time.

Spatchcocked Turkey with Anise and Orange

aniseed

orange zest, plus 4 wide strips orange zest

thyme

black pepper

12–14-lb. turkey (neck, giblets, and backbone removed and reserved)

onions,

peeled,

celery

olive oil

Most butchers will remove the backbone for you. Lots of guests? Roast two 12–14-pounders; spatchcocking anything larger will be harder and takes longer. Learn how to spatchcock in this video.

Toast aniseed in a dry small skillet over medium heat, tossing occasionally, until fragrant, about 3 minutes. Let cool; finely grind in a spice mill or a mortar and pestle. (Alternatively, chop with a knife.)

Finely chop salt, grated zest, sugar, chopped rosemary, thyme leaves, pepper, and 4 tsp. aniseed in a food processor.

Place turkey, skin side down, on a cutting board. Use a knife to score down long oblong bone in the center of breast. Turn skin side up and press down on breastbone to flatten. You should hear a crack and feel the bones give way. Rub all over with salt mixture; place turkey, skin side up, on a wire rack set inside a rimmed baking sheet and chill, uncovered, 6–18 hours.

Preheat oven to 450°. Arrange onions, carrots, celery, garlic, and thyme and rosemary sprigs in a roasting pan. Rinse turkey, pat dry, and place, skin side up, on top of vegetables; let sit at room temperature 30 minutes.

Meanwhile, heat oil, orange zest strips, and remaining aniseed in a small saucepan until oil is sizzling, about 2 minutes; let cool slightly.

Brush turkey with oil, add ½ cup water to pan, and roast turkey 30 minutes. Reduce oven temperature to 350° and continue to roast, brushing with oil every 20 minutes, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of thigh registers 165°, about 1 hour longer. Transfer to a platter; tent with foil and let rest at least 30 minutes before carving.

Spoon these tea-boached plums over pound cake or ice cream.

Tea-Poached Plums

black tea

cardamom

star anise pod

vanilla bean,

plums (15–20),

Scoring the plums helps the poaching liquid infuse the fruit all the way to the pit.

Using a paring knife, score plums all the way around, starting and ending at stem end and cutting just through the skin (you want to keep plums intact).

Bring 2 cups water to a boil in a medium saucepan. Remove from heat, add tea bags, and let steep about 5 minutes; discard tea bags. Add sugar and bring mixture to a boil, stirring to dissolve sugar. Reduce heat, add plums, cardamom, and star anise; scrape in vanilla seeds and add pod. Simmer until plums are just tender, 15–20 minutes. Remove from heat and let plums cool in poaching liquid.

Discard vanilla pod, cardamom, and star anise. Halve plums, remove pits, and return to poaching liquid.

DO AHEAD: Plums can be poached 2 days ahead. Cover and chill. Bring to room temperature before serving.

Slightly sweetened and subtly spiced, coricos are most commonly enjoyed throughout northwestern Mexico. Made with masa harina, these cookies are naturally gluten free and pair well with an afternoon cup of coffee or a glass of milk. Don’t be surprised to see your coricos crackle as you shape them — and even more as you bake them! That’s part of the essence and charm of this cookie. Our thanks to Pati Jinich of PBS’ Pati’s Mexican Table for sharing this recipe with us.

Coricos

(454 grams) water

(227 grams) shaved sugar

(138 grams) vegetable shortening

(170 grams) butter

<img alt="King Arthur 2020 Recipe of the Year" src="/sites/default/files/2021-10/bake-of-the-week.png" style="float: right; max-width: 120px; margin: 6px 0 8px 12px;" />

This traditional Mexican sweet bread, with its distinctive shape, is commonly made as an offering during Day of the Dead (Día de los Muertos), November 1-2. Aside from being eaten with gusto and deeply loved, Pan de Muerto often serves as an altar decoration to both honor and celebrate those who’ve died. Our thanks to Pati Jinich of PBS’ Pati’s Mexican Table for sharing this recipe with us.

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The Pan de Muerto was one of our Bake of the Week recipes for October 2021.

Pan de Muerto (Day of the Dead Bread)

(113 grams) whole milk lukewarm

instant yeast

(60 grams) King Arthur Unbleached All-Purpose Flour

orange blossom water rose water or water

orange zest (grated rind)

(420 grams) King Arthur Unbleached All-Purpose Flour

(99 grams) sugar

(226 grams) butter

butter

(66 grams) sugar

We found that a couple cracks across the tops of these cookies were worth it in this recipe to ensure they are as light and moist as possible, but resting the portioned dough for the full hour helps minimize getting too many.

Anise Cookies

all-purpose flour

unsalted butter, melted, cooled

canola oil

anise extract, divided

We found that a couple cracks across the tops of these anise cookies were worth it in this recipe to ensure they are as light and moist as possible, but resting the portioned dough for the full hour helps minimize getting too many.

Whisk flour, baking powder, and salt in a medium bowl. Using an electric mixer on medium speed, beat eggs, granulated sugar, butter, oil, and 1½ tsp. anise extract in a large bowl until smooth, light, and foamy, about 2 minutes. Reduce mixer speed to low and add dry ingredients; beat just to combine.

Roll tablespoonfuls of dough into balls with your hands. Space at least 1" apart on 2 large parchment-lined baking sheets. Chill until very firm, about 1 hour.

Arrange racks in upper and lower thirds of oven; preheat to 350°. Bake cookies, rotating sheets halfway through if coloring unevenly, until golden brown around the edges and tops are firm, 10–12 minutes. Let cool.

When cookies are cool, whisk powdered sugar, remaining 1 tsp. anise extract, and 3 Tbsp. water in a large bowl until smooth (glaze should be the consistency of heavy cream; add water by the teaspoonful to loosen if needed). Gently toss cookies in glaze until lightly coated, letting excess drip back into bowl. Transfer to clean parchment-lined baking sheets (you can use a small offset spatula for this, but the glaze is pretty forgiving of any finger marks) and let sit until glaze hardens, about 2 hours.

Do Ahead: Cookies, without glaze, can be made 2 months ahead; store airtight and freeze.

One of the most meaningful, colorful and delicious of Mexican celebrations, Dí­a de Muertos has this bread as one of its trademark treats. It may sound strange to eat fluffy sugared up bread in the shape of bones, but then again, we also eat calaveritas, candies in the shape of skulls. This shows how crucial food is for Mexicans but also how it gets infused with our sarcastic sense of humor, generous spirit and gutsy attitude.

Pan de Muerto

whole milk

active dry yeast ((1/4 ounce each) or

all-purpose flour (plus 3 1/2 cups for later on)

unsalted butter

granulated sugar (plus 1/2 cup for dusting the bread)

eggs (at room temperature)

orange blossom water (or plain water)

anise seeds (optional)

orange zest (optional)

In a small bowl, pour the lukewarm milk - making sure that it is not hot nor cold or the yeast will not react - and stir in the dry yeast granules. Give the yeast a couple minutes to sit in the liquid, and stir with a spatula until it is thoroughly and evenly dissolved. Give it time: stir a little, pressing gently on the yeast that has not yet dissolved with the spatula, give it a bit more time to sit in the milk, stirring again, press again. Once it has completely and evenly dissolved, add ½ cup flour. Mix it combining thoroughly, until it has no lumps. It will be gooey, runny and sticky. Leave it in the warmest area of your kitchen, for about 20 to 30 minutes, until it puffs up (to about doubles or triples its volume) and has bubbled on top. I like to place a sauce pan or cup with boiling hot water right next to it, but it&#x27;s not necessary.

To make the starter:

In the bowl of a mixer, over medium low speed, beat the butter until soft. Add the sugar and beat until combined and fluffy. Add one egg at a time. Once eggs are incorporated, add the milk and yeast mixture. Then adding ½ cup at a time, add the rest of the flour (3 ½ cups). Stir in the orange blossom water if using and if not, add plain water. Also add the anise seeds and a pinch of salt. The dough will look wet, runny and sticky, but continue beating anywhere from 7 to 10 minutes, until all the dough comes off the sides of the mixing bowl. It will be elastic and sticky, but it will hold itself together.

Butter a large mixing bowl that can hold the dough, and will be able to hold it as it doubles or triples its volume. Place the dough in the bowl, cover it with a cloth or clean kitchen towel and leave it in the warmest area of your kitchen, that is draft free, making sure that it is not next to a window or door that gets opened. Leave it to rest and puff up anywhere from 2 to 3 hours, until it doubles its volume at least.

Punch the dough with your fist, flip it over, cover with plastic wrap and place in the refrigerator over night. The next day, remove the plastic wrap, place a cloth or kitchen towel on top and let it to come to room temperature.

Take off a third of the dough to make the bread decorations: make a 1 to 2-inch ball and use the rest to make 2 ropes. They need not be smooth nor perfect, as the dough is quite sticky, and no need to worry they will look beautiful once the bread is baked (and covered with sugar).

Butter a baking sheet or a bread or pizza stone, and make a ball with the rest of the dough. Place it in the center of the baking sheet and flatten it a bit on top. Place the dough ropes making a criss-cross -Mexican bakers usually shape the ropes to resemble bones, having thicker and thinner parts- and the ball on the top, right where they cross. Cover the bread with a cloth or kitchen towel, and let it rise and puff up again, for 1 to 2 hours.

Preheat the oven to 350. Bake the bread for for about 35 minutes. Halfway through baking, after about 20 minutes, cover the loaf with parchment paper or aluminum foil to prevent it from browning too much.

When they are ready, they sound "huecas", or hollow, if you hit the bottom of the bread.

Melt the butter and brush all over the bread. Sprinkle sugar all over until completely covered.

To make the dough:

These buñuelos, which are made by deep-frying dough shaped like a disk, are typically eaten year-round as a street food in Mexico. But buñuelos are most popular around the Christmas season when many people make them on Nochebuena, or Christmas Eve. The ingredients in buñuelos vary depending on the region, but this version is adapted from Mely Martínez, a food blogger and the author of “<a href="https://www.amazon.com/Mexican-Home-Kitchen-Traditional-Home-Style/dp/1631066935/">The Mexican Home Kitchen: Traditional Home-Style Recipes That Capture the Flavors and Memories of Mexico</a>.” The dough is rolled out flat, and though it’s not called for here, can be laid on an inverted bowl covered with a pastry cloth or parchment to stretch it even thinner (similar to when women flattened the dough on their knees) to make a crispy, paper-thin buñuelo. The finished buñuelos are topped with granulated sugar and spiced syrup made with cinnamon, anise, orange zest and piloncillo, a raw form of cane sugar.

Mexican Buñuelos With Piloncillo Syrup

(12-ounce

whole anise seeds

orange peel

granulated sugar, plus more for sprinkling

table salt

unsalted butter, melted and cooled

vegetable oil

Make the piloncillo syrup: In a medium saucepan, heat 1 cup/240 milliliters water and the piloncillo over medium-high until the piloncillo dissolves, the liquid has thickened slightly and is caramel-colored, about 5 minutes. Carefully add 2 1/2 cups/600 milliliters water to the pan, along with the cinnamon stick, guavas (if using), anise seeds and orange peel. Bring the mixture to a boil over medium-high, then reduce the heat to low and simmer until syrupy, about 30 minutes. If you’d like it thicker, cook for a bit longer. Strain the syrup into a small bowl and set it aside. (You should have about 1 1/4 cups/60 milliliters.) 

Make the buñuelos: In a large bowl, combine the flour, baking powder, sugar and salt. Form a well in the center and add the egg, melted butter and vanilla extract. Using a wooden spoon or your hands, stir the ingredients together until the mixture resembles coarse meal. Slowly add the warm water, 1 tablespoon/15 milliliters at a time, constantly mixing then kneading, until the dough is soft and smooth. (You may not need all of the water.) Cover the dough with a clean kitchen towel and let it rest for 30 minutes. On a lightly floured surface, divide the dough into 12 small balls and cover with the kitchen towel. (At this point, you can wrap the balls tightly with plastic wrap and freeze for up to two months. Bring to room temperature before rolling out and frying.)

In a large, high-sided skillet, pour the vegetable oil until it’s about 3/4-inch high and heat over medium high to 350 degrees. When the oil is ready, a small piece of dough should sizzle immediately when dropped in.

While the oil is heating, roll out the dough: Work with one ball at a time, and leave the others covered while you work. On a lightly floured surface with a lightly floured rolling pin, roll out the dough into a paper-thin 8-inch circle. (It should be almost transparent but not tear.)  As you roll, move and flip the dough and add more flour as necessary so it doesn’t stick. Set aside on a lightly floured surface. Repeat with the remaining balls.

Fry the buñuelos, one at a time, until golden brown and crispy, 20 to 40 seconds per side. Use tongs to gently flatten the dough as it cooks to help prevent it from curling. Place the fried buñuelos on a paper towel-lined plate. Immediately sprinkle the buñuelos with granulated sugar, drizzle the syrup and serve. (Store leftovers in an airtight plastic container at room temperature for up to three days. Recrisp in a 300-degree oven for 5 minutes and sprinkle with granulated sugar.)

This Pho (pronounced “fuh”) recipe makes a traditional Vietnamese noodle soup. It is typically made with beef or chicken. But, here, I use untraditional turkey.

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Top 25 anise recipes from across the web

The most viewed anise recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Taiwanese Turkey Rice Recipe | Epic...

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The most viewed anise recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine