what to do with ouzo (besides drinking it on the rocks)?
I have 6 bottles of ouzo...is there anything I can make with it?
illy
Jul 01, 2008 04:23PM
7 Replies so Far
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There is a greek sauce made from tomatoes and ouzo that is pretty tastey. I have had it served with Salmon, but have never made it. I bet if you google it though you can find something.
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There is a nice recipe for fresh squeezed orange juice & sambuca sorbet, but I bet ouzo would taste good in it instead. It's in Silver Palate Good Times.
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I poach scallops in Pernod. You could sub ouzo for that.
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As others have mentioned: seafood. Mild-flavored fish or shellfish are great when poached in pastis and water. Pastis also makes a welcome addition to soups and sauces containing tomatoes and seafood, or tomato sauces meant for seafood. Putting ouzo in bouillabase might cause a Real Marseillais to freak out, but other than that it would be a fine substitution.
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This wouldn't use it all up, but it's a good sub for extracts in Greek cookies or pastries.
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It keeps :)
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I came up with a cocktail recipe for ouzo. I call it the Keats Cocktail and, it involves a bit of home cooking. Photos and back story here: http://nochoiceatall.blogspot.com/200...
2 oz. Ouzo
1/2 oz. seltzer
1/4 oz. rosemary syrup
1/8 teaspoon fennel oil
5 mint leaves
Muddle mint leaves with rosemary syrup in cocktail shaker. Fill shaker with ice. Pour in ouzo and fennel oil. Shake until cloudy and chilled. Add seltzer and stir to incorporate. Strain into cocktail glass.
For the Rosemary Syrup - Heat 1 cup of sugar with 1/2 cup of water in a small saucepan over medium heat. Once the sugar dissolves, add 4 sprigs of fresh rosemary to the pan. Bring syrup to the verge of a boil, then cover and remove from the heat. Allow the rosemary to steep for 6-7 minutes. Strain syrup through coffee filter. Store in refrigerator.
For the Fennel Oil (adapted from The French Laundry Cookbook) - Prepare an ice bath. Fill a stock pot with heavily salted water and bring to a boil (Keller uses 1/4 of Diamond Krystal Kosher Salt for every quart of water). Place 4 cups of fresh fennel fronds in a strainer and blanch them in the boiling water for 15 seconds. Quickly move the strainer to an ice bath to cool (this locks in the bright green color). Once cool, drain and dry on paper towels. It is important to dry the fronds as thoroughly as possible. Chop the herbs. (Keller uses scissors for this task as he says that chopping herbs with a knife causes them to "oxidize and darken." Put half of the fennel and 3/4 cup of canola oil in a blender. Blend on low speed for at least one minute. Turn the blender speed to high and blend for another two minutes. Place half of the remaining fennel into the blender and continue for another two minutes. Then add the rest of the fennel fronds and continue to blend for a final two minutes. Pour the blended mixture into a container and store in the refrigerator for at least a day (up to a week). Secure some cheesecloth over a bowl by tying it with string or using a rubber band. Gently pour the fennel puree onto the cheesecloth and let filter through for at least an hour. Discard the cheesecloth (Keller advises that you not wring out the cheesecloth no matter how tempting, because it will "cloud the oil.") Store in the container of your choosing in the refrigerator. I use a squeeze bottle.
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