A couple ?s about Star Anise & crystallized ginger....

[56grapeape]

Ive NEVER bought the 2 before, but did today, so i can make the Star Anise Bread Pudding (9-01) tomorrow!

Well all i can find was Anise seeds, is that the same thing, as star anise? Also, the recipe calls for 6 star anise, does that mean 6 teeny little seeds???? rofl

OK, now the cyrstallized ginger...i found .42 lbs of it ($4.99 lb) at my local health store, and i only need 2 Tbl chopped! lol, WHAT DO I USE THE REST for??? People said to just eat it, like candy! ICK!
Anyone want some of it?

I guess i just chop some of it up, and use it, right? It's in little chunks.

Hmmm, sometimes, I hate trying new *foods*/items! lol
:confused:

Ive also noticed my tastes for foods are changing....all of a sudden i like bread pudding,frozen coffee drinks, pecan butter/praline & black cherry ice creams. WEIRD, stuff, that the older people like! lol (like my parents!) Why is that???

[Mamasue]

speaking from one of those older folks.......:D.......I have to say that I never have worked with anise stars. Does the recipe say to remove the anise stars once the flavor is melted from them. If so, then I would use anise extract for flavoring as a substitute.

As far as the crystalized ginger they are wonderful to pop in your mouth once in a while. Ginger is a good alternative for queezy stomachs. If you like tea, then a couple added to your tea gives off a nice ginger flavor and aroma. There are other baking recipes out there using crystalized ginger like cookies, coffee cakes, etc. Oh, and if you store in a tight container away from heat and light, the ginger will last for quite a long time. I still have some that I used last year and every now and then when I open it, they are still strong in taste and aroma. :)

[Vanessa]

www-ang.kfunigraz.ac.at/~katzer/engl/Illi_ver.html
Go to this site and there's a picture of star anise and information about it. :)
Brown star-shaped seed pods are available at Asian markets and specialty foods stores and in the spice section of some supermarkets.

[Curleytop]

Star Anise is one of those things you have to get in Bristol Farms or perhaps Whole Foods.
Crystalized ginger you can buy in Trader Joes. I have a Chinese
ginger jar with a double lid, and I keep some in there all the time. It is a nice after dinner snack, supposed to settle a full stomach. It is a delicious any time, and can be used in cookies
some that were featured not long ago in CL.

[Grace]

Hi Rachelle -

I have several recipes that I can suggest for your left over crystallized ginger. I'll post the titles, and if any of them sound good to you, let me know, and I'll post the recipes. There are LOTS of ways to use up that ginger. I'm not a fan of eating it plain (yick) but it's fabulous baked into these desserts:


Cuban Coconut Rice Pudding - this one is OUTSTANDING!
Double Ginger Cookies
Gingered Pear Tart - I love this one too
Gingerbread Cake with Blueberry Sauce
Peach and Ginger Custard Tart - I never made this one myself
Ginger Chocolate Chip Biscotti - never made this one either but it sounds good

Let me know if you'd like me to post any of these. They are all CL recipes.

[Marian]

Originally posted by Grace

Cuban Coconut Rice Pudding - this one is OUTSTANDING!


If this is the recipe from a few months ago, it is delicious! Although I did like it better warm than cold.

[56grapeape]

Originally posted by Vanessa
www-ang.kfunigraz.ac.at/~katzer/engl/Illi_ver.html
Go to this site and there's a picture of star anise and information about it. :)
Brown star-shaped seed pods are available at Asian markets and specialty foods stores and in the spice section of some supermarkets.




OH MY! lol, I learn something everyday! Wel, thats not the Anise I bought! Mine are the little seeds, guess i can still use them right? Its just for flavoring, and it says to strain them out, so maybe it'll work!? I hope! lol
Thanks for the link! :)

[56grapeape]

Originally posted by Grace
Hi Rachelle -

I have several recipes that I can suggest for your left over crystallized ginger. I'll post the titles, and if any of them sound good to you, let me know, and I'll post the recipes. There are LOTS of ways to use up that ginger. I'm not a fan of eating it plain (yick) but it's fabulous baked into these desserts:


Cuban Coconut Rice Pudding - this one is OUTSTANDING!
Double Ginger Cookies
Gingered Pear Tart - I love this one too
Gingerbread Cake with Blueberry Sauce
Peach and Ginger Custard Tart - I never made this one myself
Ginger Chocolate Chip Biscotti - never made this one either but it sounds good

Let me know if you'd like me to post any of these. They are all CL recipes.

Thanks Grace!! GOsh a few of those recipes sound yummy! lol

Cuban Coconut Rice Pudding - Mmm, saw the words RICE PUDDING!

Double Ginger Cookies-Memories of my grandpa eating ginger snaps!

Gingered Pear Tart - YUMMY!

Gingerbread Cake with Blueberry Sauce-LOVE ginger bread!

Peach and Ginger Custard Tart - I have TONS of frozen sliced peaches to be used!

Ginger Chocolate Chip Biscotti -Biscotti!! Mmmm! lol

Dop you mind posting them for me?
:p

I tried a piece of the ginger last night, YUK! I spit it out! Tastes like i dipped my finger in my ground ginger! ICKK!

Thank you Grace!!!

[Grace]

I almost forgot to post these recipes too....! Here you go. I'm not posting the Double Ginger cookies yet, because I see you are thinking of ginger snaps. I've made them, and they're nothing like gingersnaps. They are thick and rather chewy. I don't know if you're still interested in the recipe anyway, though. Let me know. Here are the rest:

CookWare(tm) from Cooking Light(r)

Ginger-Chocolate Chip Biscotti

SOURCE: Cooking Light YEAR: November 1998 PAGE: 168

INGREDIENTS FOR 36 SERVINGS:
1 teaspoon vanilla extract
2 large eggs
1 large egg white
2 cups all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup semisweet chocolate minichips
2 tablespoons chopped crystallized ginger
Cooking spray

INSTRUCTIONS:
Crystallized, or candied ginger is fresh ginger that's been cooked in sugar syrup and coated with coarse sugar. It can be found with the other spices in the supermarket.

1. Preheat oven to 350 degrees.

2. Combine vanilla, eggs, and egg white in a large bowl; stir with a whisk. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and next 6 ingredients (flour through cloves) in a medium bowl. Add flour mixture, chocolate minichips, and crystallized ginger to egg mixture; stir mixture until well-blended. Divide dough in half, and turn out onto a baking sheet coated with cooking spray. Shape each portion of dough into a 12-inch-long roll; flatten to 1/2-inch thickness. Bake at 350 degrees for 25 minutes. Remove rolls from baking sheet; cool rolls for 10 minutes on a wire rack.

3. Cut each roll diagonally into 18 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 350 degrees for 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire
racks. Yield: 3 dozen (serving size: 1 biscotto).

NUTRITIONAL INFORMATION:
CALORIES 65 (17% from fat); FAT 1.2g (sat 0.6g, mono 0.4g, poly 0.1g); PROTEIN 1.3g; CARB 12.6g; FIBER 0.2g; CHOL 12mg; IRON 0.5mg; SODIUM 62mg; CALC 9mg

CookWare(tm) from Cooking Light(r)

Gingered Pear Tart

SOURCE: Cooking Light YEAR: October 2000 PAGE: 117

INGREDIENTS FOR 8 SERVINGS:
Pastry:
1-1/4 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
5 tablespoons chilled butter or stick margarine, cut into small pieces
5 tablespoons ice water
Filling:
3 Bartlett pears, peeled, cored, and cut lengthwise into 1/4-inch-thick slices (about 1-1/2 pounds)
1/3 cup sugar
2 tablespoons finely chopped crystallized ginger
1-1/2 tablespoons cornstarch
1 teaspoon ground cinnamon

INSTRUCTIONS:
Let the more experienced cook tackle the pastry; though it's not difficult, the novice may be better off making the pear filling.

1. Preheat oven to 375 degrees.

2. To prepare the pastry, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, 2 tablespoons sugar, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball).

3. Press the mixture gently into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Chill for 15 minutes. Roll dough, still covered, into an 11-inch circle. Place the dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove 1 sheet of plastic wrap; fit dough into a 9-inch round removable-bottom tart pan. Remove top sheet of plastic wrap. Press the dough against bottom and sides of pan. Trim excess dough.

4. To prepare filling, combine the pears and remaining ingredients; toss gently. Spoon filling into prepared crust. Bake at 375 degrees for 45 minutes or until crust is browned and filling is bubbly. Cool on a wire rack 20 minutes. Yield: 8 servings.

NUTRITIONAL INFORMATION:
CALORIES 228 (30% from fat); FAT 7.6g (sat 4.8g, mono 2.3g, poly 0.4g); PROTEIN 2.4g; CARB 39.1g; FIBER 2.1g; CHOL 21mg; IRON 1.6mg; SODIUM 153mg; CALC 21mg


CookWare(tm) from Cooking Light(r)

Peach-and-Ginger Custard Tart

SOURCE: Cooking Light YEAR: Jul/Aug 1996 PAGE: 116

INGREDIENTS FOR 8 SERVINGS:
1 cup graham cracker crumbs
2 tablespoons margarine, melted
1 egg white, lightly beaten
Cooking spray
1-1/2 cups 1% low-fat milk
1/4 cup sugar
3 tablespoons cornstarch
2 tablespoons minced crystallized ginger
1 large egg yolk, lightly beaten
1-1/2 teaspoons lemon juice
1/2 teaspoon vanilla extract
1-1/3 cups thinly sliced peeled peaches
1/4 cup peach preserves, melted

INSTRUCTIONS:
1. Preheat oven to 350 degrees.

2. Combine first 3 ingredients in a bowl; toss with a fork until moist. Firmly press into bottom and up sides of a 14 x 4-inch rectangular or 8- inch round removable bottom tart pan coated with cooking spray. Bake at 350 degrees for 13 minutes; let cool on a wire rack.

3. Combine milk and next 4 ingredients (milk through egg yolk) in a medium heavy saucepan; stir well with a whisk. Bring to a boil over medium heat; cook 2 minutes, stirring constantly. Remove from heat; stir in lemon juice and vanilla. Let cool 10 minutes, stirring occasionally. Pour into prepared crust. Cover surface with plastic wrap; chill 1 hour.

4. Uncover custard, and arrange peaches over custard. Brush melted preserves over peaches. Chill at least 1 hour before serving. Yield: 8 servings (serving size: 1 slice).

NUTRITIONAL INFORMATION:
CALORIES 185 (26% from fat); PROTEIN 3.3g; FAT 5.3g (sat 1.3g, mono 2.1g, poly 1g); CARB 31.5g; FIBER 0.6g; CHOL 29mg; IRON 1mg; SODIUM 148mg; CALC 72mg


CookWare(tm) from Cooking Light(r)

Arroz con Coco (Cuban Coconut Rice Pudding)

SOURCE: Cooking Light YEAR: May 2001 PAGE: 144

INGREDIENTS FOR 8 SERVINGS:
3 cups water
1 cup short-grain rice (such as Arborio)
4 whole cloves
1 (2-inch) piece vanilla bean, split lengthwise
1 (2-inch) cinnamon stick
1 (14-ounce) can fat-free sweetened condensed milk
1/2 cup evaporated fat-free milk
1/2 cup light coconut milk
1/2 cup golden raisins
1 tablespoon chopped crystallized ginger
1 teaspoon grated lemon rind
Pinch of salt
1/2 teaspoon ground cinnamon (optional)

INSTRUCTIONS:
This rice pudding comes from the author's Cuban friend Elida Proenza, who uses starchy, short-grain Valencia-style rice to achieve a creaminess reminiscent of risotto. Valencia-style rice can be found at most supermarkets; you can also use a short-grain rice like Arborio or Japanese white rice.

1. Place water and rice in a large saucepan. Place cloves, vanilla, and cinnamon on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Add to rice mixture. Bring to a simmer over medium heat, stirring frequently. Reduce heat to low; cook 20 minutes or until rice is tender and liquid is almost absorbed.

2. Stir in milks and raisins; cook 10 minutes, stirring frequently. Stir in ginger, rind, and salt; cook 5 minutes, stirring frequently. Remove cheesecloth with spices. Pour rice mixture into a bowl or individual bowls; cover surface of pudding with plastic wrap. Chill. Sprinkle with cinnamon, if desired. Yield: 8 servings (serving size 1/2 cup).

NUTRITIONAL INFORMATION:
CALORIES 286 (3% from fat); FAT 1g (sat 0.7g, mono 0.1g, poly 0.1g); PROTEIN 7g; CARB 61.9g; FIBER 0.8g; CHOL 7mg; IRON 1.7mg; SODIUM 95mg; CALC 184mg


CookWare(tm) from Cooking Light(r)

Gingerbread Cake With Blueberry Sauce

SOURCE: Cooking Light YEAR: March 2001 PAGE: 117

INGREDIENTS FOR 12 SERVINGS:
2 cups all-purpose flour
1/3 cup chopped crystallized ginger (optional)
1-1/2 teaspoons ground ginger
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cloves
3/4 cup low-fat buttermilk
1/2 cup sugar
1/2 cup molasses
1/4 cup 1% low-fat milk
1/4 cup vegetable oil
2 large eggs
1-1/2 cups frozen blueberries, thawed
Cooking spray
Blueberry Sauce
3/4 cup frozen reduced-calorie whipped topping, thawed

INSTRUCTIONS:
The new light shines on flavor, so no need to worry about compromising on desserts. Crystallized ginger deepens the flavor in this moist cake (although it's fine without it).

The Blueberry Sauce recipe can be found in the March 2001 issue.

1. Preheat oven to 350 degrees.

2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through cloves) in a large bowl, stirring well with a whisk; make a well in center of mixture.

3. Combine buttermilk and next 5 ingredients (buttermilk through eggs); stir well with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Fold in blueberries. Spoon batter into an 11 x 7-inch baking dish or 9-inch square baking pan coated with cooking spray. Bake at 350 degrees for
45 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in dish for 10 minutes on a wire rack; remove from pan. Cool completely
on wire rack.

4. Spoon Blueberry Sauce over top of individual pieces; dollop with whipped topping. Yield: 12 servings (serving size: 1 cake piece, about 2 tablespoons sauce, and 1 tablespoon whipped topping).

(Totals include Blueberry Sauce)

NUTRITIONAL INFORMATION:
CALORIES 284 (22% from fat); FAT 7g (sat 1.8g, mono 1.8g, poly 2.6g); PROTEIN 4.4g; CARB 52.4g; FIBER 1.9g; CHOL 38mg; IRON 3mg; SODIUM 277mg; CALC 105mg

[Lynn B]

Just FYI... Penzey's sells Star Anise - whole and ground.

BTW, Grace...
Thanks for the biscotti recipe! mmmm! Now where's THAT been all my life?!! :)

Lynn

[Nirak]

The gingerbread cake w/ blueberry sauce is excellent. It was one of the first CL recipes I tried and it won me over.