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Ingredients

• ✓ anise liqueur
• water
• butter
• salt
• all-purpose flour
• white sugar
• grappa
• lemon zest
• egg
• lard

Instructions

1. 1 Combine water, butter, and salt in a saucepan; bring to a boil. Remove from heat; stir in flour until well mixed. Return saucepan to medium heat; cook and stir until dough starts to pull away from the sides of the saucepan, 3 to 5 minutes.
2. 2 Remove saucepan from heat and stir anise-flavored liqueur, sugar, grappa, and lemon zest into dough. Cool dough to room temperature, at least 30 minutes.
3. 3 Beat egg yolks into the cooled dough until well mixed. Cover bowl with a clean towel and let rest for 3 hours.
4. 4 Beat egg whites in a bowl until stiff peaks form; gently fold into the dough until no white streaks remain.
5. 5 Heat lard in a heavy saucepan over medium heat or in a deep fryer. Form dough into balls the size of golf balls; fry in the hot lard in batches, until doughnuts are lightly browned and cooked through, 4 to 5 minutes.

By Giulia

Ingredients

• ✓ anise liqueur
• all-purpose flour
• garlic powder
• striped bass fillet
• fish sauce
• olive oil
• honey
• oregano

Instructions

1. 1 Whisk flour and garlic powder together in a bowl. Toss bass in the flour mixture until coated.
2. 2 Whisk fish sauce, olive oil, honey, and oregano together in a bowl until smooth.
3. 3 Heat a skillet over medium-high heat. Cook and stir bass in the hot skillet until lightly browned on all sides, about 5 minutes. Transfer bass to a plate. Add ouzo and fish sauce mixture to hot skillet; bring to a boil. Return bass to pan and cook until fish is cooked through, about 5 minutes more.

By sharonm

Ingredients

• ✓ anise liqueur
• white sugar
• water
• peychaud bitters
• ice cube
• rye whiskey
• lemon twist

Instructions

1. 1 Place a cocktail glass in the freezer for 15 to 20 minutes before making the cocktail.
2. 2 Pour anise-flavored liqueur into the frosted glass and turn to coat the sides. Dump excess liqueur in the sink (or drink it!).
3. 3 Add sugar, water, and bitters to the glass, stirring to dissolve. Add ice cubes and rye whiskey. Stir and garnish with a twist of lemon.

By c-biskit

Ingredients

• ✓ anise liqueur
• bacon
• oyster
• spinach
• bread crumb
• green onion
• parsley
• salt
• hot pepper sauce
• olive oil
• kosher salt

Instructions

1. 1 Preheat oven to 450 degrees F (220 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. 2 Clean oysters and place in a large stockpot. Pour in enough water to cover oysters; bring the water and oysters to a boil. Remove from heat and drain and cool oysters. When cooled break the top shell off of each oyster.
3. 3 Using a food processor, chop the bacon, spinach, bread crumbs, green onions, and parsley. Add the salt, hot sauce, olive oil and anise-flavored liqueur and process until finely chopped but not pureed, about 10 seconds.
4. 4 Arrange the oysters in their half shells on a pan with kosher salt. Spoon some of the spinach mixture on each oyster. Bake 10 minutes until cooked through, then change the oven's setting to broil and broil until browned on top. Serve hot.

By Barrett