Saturday, April 21, 2007

Your Input Needed Here

I'm working on a much longer post--one I promise will include a recipe you will want to use immediately--but in the meantime, I wanted to glory in the abundance of citrus at the farmers' market, citrus that allowed me to make a ruby-colored carafe of grapefruit-blood orange-tangerine juice to go along with breakfast.

All this Vitamin C got my mind working, leading me to a question for you. Fennel pollen is the hit spice in the food world lately, so when I saw it at a shop in Washington, DC, I had to buy it; I opened it right away, and as soon as I broke the seal, a flutter of sweet-licorice-y goodness floated by. I'm excited to play with this, but I don't know quite what to do with it. I've got ideas, but instead of working alone, I'd love your input. If you send me recipe ideas, I will try at least one of them and post the results.

Thanks! I'm looking forward to hearing what you have to say.

5 comments:

Susan in Italy said...

Fnnel pollen? Are those the buds of the Queen Ane's Lace-like flowers of the fennel plant? If you've still got some citrus, what about sprinkling some fennel pollen on? You could make a green salad with blood oranges and fennel pollen.

Susan said...

I wonder if you could infuse vodka w/ it, like one of those high-octane licorice liquors such as ouzo, Pastis or Pernod. On a more practical note, this link sounds like it has potential:
http://www.thespicehouse.com/recipes/
goat-cheese-potato-galette-with
-fennel-pollen-recipe

Christina said...

Susan in Italy: Yes, fennel pollen is the dried blossoms of the plant. I'm definitely going to try your salad idea.

Susan: The galette sounds oh-so-yummy. How can I go wrong combining cheese and potatoes? I'll have to give it a whirl.

Peter B said...

Where did you find fennel pollen in Washington DC?

Christina said...

Hi Peter B.: I found it at Dean and Deluca. Good luck in your search!