Celebrating Licorice

Celebrating Licorice…an all-time favorite.
For ages and ages…
antiquarian fascination with herbal and pharmaceutical qualities of the licorice root. Historically rooted as a gastric elixir…
licorice is also acclaimed as a cough suppressantand remedy for upper respiratory ailments–such as licorice cough drops.
Otherwise noted as a classic sweet treat.
As usual, the Menu Shoppe has it covered…great “finds” for great menus.
There is also a website devoted to licorice: licoriceinternational.com
Featuring vintage penny candy varieties like Licorice strips or wheels or tire treads.  Classic red licorice twists in cinnamon, cherry, strawberry and watermelon…
and even good old fashioned  “Good-N-Plenty”.
Also featuring a special program: “Treat the Troops”.
Special purchases that are forwarded to our troops. licoriceinternational.com/licorice/pc/Treats-for-the-Troops
Other licorice salutes…
Licorice Pudding
3/4 cup very finely chopped Panda brand black licorice sticks or pieces (3 3/8 ounces)
4 1/2 cups whole milk
3 large egg yolks
1 1/2 tablespoon unsalted butter
1/3 cup plus 2 1/2 tablespoons sugar
1 tablespoon plus 2 teaspoons cornstarch
1/4 teaspoon salt
Combine licorice, salt, 4 cups milk, and 1/3 cup sugar in a 2- to 3-quart heavy saucepan and heat over moderately low heat (do not let boil), stirring frequently, until licorice is dissolved, 18 to 20 minutes. (If licorice is not completely dissolved, let mixture stand off heat, uncovered, whisking occasionally, 10 minutes.) Increase heat to moderate and bring milk mixture to a bare simmer. Stir together cornstarch and remaining 1/2 cup milk in a small bowl. Whisk cornstarch mixture into licorice mixture and simmer, whisking, 2 minutes to thicken. Whisk together remaining 2 1/2 tablespoons sugar in a medium bowl until combined well, then add hot milk mixture in a slow stream, whisking. Return to saucepan and cook over moderate heat, stirring constantly, until thermometer registers 170°F. Immediately pour through a fine-mesh sieve into a clean bowl and stir in butter until incorporated. Chill pudding, its surface covered with a round of wax paper, until very cold, about 4 hours. Just before serving, gently whisk pudding, then divide among 6 glasses or bowls.
or sweet sips…
The anise essence of Pernod can infuse a licorice flavor.
Fox and Hounds
1/2 oz Pernod Licorice liqueur
1 1/2 oz bourbon
1 egg white
1/2 oz lemon juice
1/2 tsp superfine sugar
Mix. Shake. Serve.
Pernod Fizz  
3 oz champagne
1 oz mandarin juice
3/4 oz Pernod Licorice liqueur
Blend the Pernod’s and mandarin.
Layer the champagne.
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers
This entry was posted in candy, cocktails, desserts, National Food Holiday and tagged , , , , , , . Bookmark the permalink.

One Response to Celebrating Licorice

  1. james says:

    A Pernod Fizz cannot be a bad thing anytime.

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