Anis Simple Wine Tasting Wraps Recipes

Steps:

• Combine the wine, cider, brandy, agave, anise and cinnamon in a saucepan.
• Zest the oranges into long strips, then juice them, along with the lemon.
• Bring the wine mixture to a simmer, then let simmer for 8 minutes. Turn the heat off and stir in the juices.
• Divide the orange strips among 8 to 10 warm mugs, then ladle the wine into them.

Steps:

• In a small bowl, sprinkle gelatin over 1/2 cup water; let stand 5 minutes. In a small saucepan, bring sugar and remaining water to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat. Stir in gelatin mixture until gelatin is completely dissolved. Stir in extract., Divide mixture between two small bowls; tint one pink and the other red with food coloring. Transfer to two greased 8x4-in. loaf pans. Refrigerate 30 minutes or until firm., Loosen sides from pan with a knife; turn onto a sugared board. Cut into 1/2-in. cubes; roll in additional sugar. Let stand, uncovered, at room temperature 3-4 hours or until all sides are dry, turning every hour., To Make Ahead: Store candy in a covered container. Refrigerate for up to two weeks., Freezer Option: Freeze candy in an airtight container. To use, thaw, loosely covered, before serving.

Steps:

• In a large bowl, whisk 1 cup sugar, oil, wine, aniseed and salt until blended. Gradually stir in enough flour to form a soft dough. Cover; let rest 1 hour., Preheat oven to 350°. Shape level tablespoons of dough into 6-in. ropes. Shape each into a ring, pinching ends together to seal. Dip tops of cookies into remaining sugar. Place 1 in. apart on greased baking sheets., Bake until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.

Steps:

• In a large heavy saucepan, combine sugar, corn syrup and water. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes or until sugar is dissolved. Uncover; cook on medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage)., Remove from the heat; stir in extract and food coloring (if using anise oil, keep face away from mixture as the aroma will be very strong). Pour into a buttered 13-in. x 9-in. pan. When cooled slightly but not hardened, cut into 1-in. squares. Cool completely. Store in an airtight container.

Steps:

• In a mortar and pestle, or a resealable bag and rolling pin, crush anise pods and fennel and coriander seeds. Toast together in a skillet over medium-high until fragrant, about 1 minute. Divide between 2 quart-size glass jars, then divide vodka evenly between jars. Let cool completely. Screw lids onto jars, shake gently, and let stand in a cool, dark place 5 days.
• Strain vodka mixture through a fine-mesh sieve lined with cheesecloth; discard solids. In a small pot, boil sugar and 1 1/4 cups water just until sugar dissolves; add to strained vodka. Let cool completely, then refrigerate until cold, 1 hour. Divide among eight 8-ounce gift bottles. Bottles will keep in refrigerator up to 6 months. To serve, pour 1.5 ounces directly over ice, or add 1 part anisette and 3 parts cold water to a glass filled with ice.