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Anise Hyssop

A.H. Almond Butter Cookies A.H. Drop Cookies A.H. Sauce A.H. Tea Bread Chinese Beef w/A.H.

on this pageAnise Hyssop & Almond Butter Cookies

1 cup sugar
¼ cup anise hyssop florets, removed from stem
1 extra large egg
12 tbsp unsalted butter in 12 pieces
½ tsp vanilla extract
2 cups flour
scant ½ tsp salt
3 oz almonds lightly toasted and coarsely chopped

Combine sugar and florets in a food processor and pulse till blended. Add egg and process about 1 minute. Add butter and vanilla and process about 1 minute. Mix flour and salt and add to processor; process about 20 seconds or till most of flour is incorporated. Add almonds and just mix - do not overprocess. Turn dough onto a lightly floured surace and gather into a ball. Divide into 3 parts and roll each into plastic wrap in a cylinder shape about 1½ to 2-inches in diameter. Chill for 1 hour or till firm. Preheat oven to 350°F. Slice dough less than ¼-inch thick. Place at least ½-inch apart on ungreased baking sheet. Bake about 12 minutes or till edges are golden brown.

on this pageAnise Hyssop Drop Cookies

1/3 cup anise hyssop florets, removed from stem
3 eggs
1 cup sugar
½ tsp vanilla
2 cups flour
1 tsp baking powder
½ tsp salt

Preheat oven to 325°F. Line 2 to 3 cookie sheets with aluminum foil (lightly greased). Chop florets fine. With electric mixer, beat eggs till thick and lemon-colored. Add sugar and flower petals and beat for 5 minutes, then add vanilla. Sift together flour, baking powder and salt and add to egg mixture. Continue beating for 5 minutes longer. Drop batter by teaspoonfuls onto lined cookie sheets, spacing well apart. Bake till they begin to color (about 12 to 15 minutes). Makes about 3 dozen.

Anise Hyssop makes a lovely herbal tea either alone or blended with other fragrant herbs. The florets make a lovely garnish.

on this pageAnise Hyssop Sauce
The perfect accompaniment to roast lamb.

3 tbsp powdered sugar
½ cup cider vinegar
½ cup water
½ cup coarsely chopped anise hyssop leaves and florets

In a small saucepan combine sugar, vinegar and water. Bring to a boil and add the chopped herb and boil very briefly. Remove from heat and allow to steep for 30 minutes. Pour through a strainer, pressing against the pulp with a wooden spoon. Serve with roast lamb or veal.

on this pageAnise Hyssop Tea Bread

2 cups flour
1 tbsp baking powder
½ tsp salt
½ cup butter, room temp
½ cup sugar
grated rind of one lemon
1/3 to ½ cup anise hyssop flowers, finely chopped
2 eggs beaten
½ cup lemon juice
½ cup chopped walnuts

Preheat oven to 350°F. Grease and flour a standard loaf or bread pan. Sift together flour, baking powder and salt. In another bowl, cream butter with sugar till fluffy, then add lemon rind, flowers and beaten teggs and beat mixture just till thoroughly combined. Stir in lemon juice. Gradually mix in the dry ingrediets and nuts, mixing till blended. Spoon into prepared pan and bake for 50 to 55 minutes. Cool on rack. Best when wrapped in foil and sliced the next day. Keeps well.

menuChinese Beef with Anise Hyssop

1 lb flank steak, cut across the grain into strips 3-inches long and ½-inch wide
½ cup chopped anise hyssop florets and leaves
1/3 cup soy sauce
1 tbsp brown sugar
2 tbsp sherry
2 tbsp vegetable oil
¼ cup chicken broth
2 tsp cornstarch dissolved in 2 tsp cold water

Combine flank steak with chopped herb, soy sauce, brown sugar, and sherry. Marinate for several hours. Remove meat from marinade, reserving any remaining sauce. Heat wok or large skillet, add oil and stir-fry meat quickly over medium-high heat till brown. Add chicken broth and remaining marinade and heat through. Stir in cornstarch mixture and cook, stirring till thickened.

©1999 by Ernestina Parziale, CH