Pernod Pastis Classique Recipes
PERNOD-BOURBON SPRITZ
An aperitif like this Pernod-Bourbon Spritz (pictured on the right) helps to stimulate the appetite, just the thing for before a celebratory feast like Thanksgiving. The two powerful ingredients, anise-flavored Pernod and caramely bourbon, are tempered by the addition of club soda and plenty of ice. A few drops of Angostura bitters brings it all together.
Provided by Shira Bocar
Categories Food & Cooking Drink Recipes Cocktail Recipes
Time 5m
Yield Serves 1
Number Of Ingredients 6
Steps:
- Place 1 large ice cube in a rocks glass or fill halfway with ice. Add Pernod, bourbon, bitters, and soda. Stir once and garnish with lemon twist; serve immediately.
SCALLOPS IN PERNOD AND CREAM
This is a delicious dish. My father made it for me and gave me the recipe several years ago. I'm afraid I'm not sure where he got the recipe, but I believe it was from a chef at an inn in Maine. Like most absolutely fabulous dishes, this is not low fat but definitely worth the indulgence! This is really nice with a long grain rice and wild rice mixture or with nice crusty bread to sop up the sauce. Can be served as an appetizer or a main course.
Provided by J. Ko
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Season scallops with salt and pepper. Flour them heavily, patting away the excess.
- Saute scallops in clarified butter until golden brown.
- Add pernod carefully and flambe. Once flame has gone out add cream.
- Reduce heat and cook until cream thickens and bubbles glisten.
- Stir in chives and serve immediately.
- Note: You may have to remove smaller/thinner scallops to a warm plate while cream sauce thickens, then return them to the pan once sauce has reached desired consistency.
FRESH SPINACH WITH LEEKS IN PERNOD
Pernod is the brand name of the licorice- flavored French liqueur pastis. You will find it under either of these names, as well as Ricard. It has been used as an ingredient in aperitiefs and in cooking for over 200 years! This is a fantastically easy as well as attractive dish we really enjoy - the Pernod tempers the bitterness you sometimes have with fresh spinach. I've put in a minimal prepartion time as this will really depend on how gritty your spinach and leek are. If you've never drunk Pernod before, consider giving it a try-- I'm also posting the recipe for the drink Pernod Classique (Pastis), which is a really refreshing summer drink. Millions of Frenchman can't all be wrong . . .
Provided by FlemishMinx
Categories Spinach
Time 22m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Clean your spinach really well in a sink full of water, and remove any tough veins and stems.
- You may have to repeat the cleaning process several times to remove all the grit from the spinach.
- Remove from water, but do not dry.
- Clean the leek well in water, then chop all of the white part and any of the green part that is tender.
- This should yield between 1 1/2 to 2 cups of leek.
- Heat oil in a wok over medium heat.
- Add the spinach, leeks, and tomato.
- Cover, and cook 12 minutes, stirring occasionally.
- Leeks should be crisp-tender at this point, and spinach wilted.
- Drain the vegetables in a colander and immediately return to the wok.
- Stir in the pernod and salt and pepper to taste.
- Cook uncovered approximately 5 minutes or until the liquid has nearly all evaporated.
- Serve.
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