For some bizarre reason, we have not one but two almost completely full bottles of Pernod in our liquor cabinet. Pernod is that close cousin of Pastis, that liquid licorice that you drink quantities of whenever you’re in Provence and then never drink again when you come home. The cause of our having two Pernods on hand was likely a recipe calling for a tablespoon of the stuff and not checking our supplies before heading to the liquor store. Given my thrifty upbringing, it kills me not to be using it for something. So the minute I saw Melissa Clark’s recipe for Chicken with Caramelized Fennel, which calls for, yes, a tablespoon of Pernod, I leapt into action.
Gastrique - A tart-sweet French sauce recipe made with vinegar and honey, a simple way to liven up roast meats, chicken or a cheese plate!
2 days ago