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.


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:

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.

Unknown 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!