Fresh Origins Flower Crystals™ Fennel Wows the Peachy's Pantry Panel of Whom You Know!
By our resident gourmet...read on!
Flower Crystals are an innovative concept from Fresh Origins! The Fennel Flower Crystals are a new crystallized flavor from them and are incredibly fun to use! They have a sweet, concentrated flavor of anise and are absolutely delicious. They can be used for many different dishes, but I used them recently for gingerbread cookies. They complimented the spicy gingerbread really well! They added a nice, bright yellow color to the cookies too! I plan on sprinkling some Fennel Flower Crystals on some future dishes for added flavor and fun!
I love salads. I usually eat them at home, but sometimes I will take them to work for lunch. I happened to make a salad for lunch one day this week and couldn't wait to change it up and add some Fennel Flower Crystals from Fresh Origins. I've never put fennel on a salad before, but knew of people who did and loved it. The salad I made consisted of baby spinach, blackberries, feta, walnuts and raspberry vinaigrette dressing. After sprinkling some of these flower crystals on the salad, it gave it a whole new twist that I loved. I can't wait to try these awesome crystals in other recipes!
Being a novice chef, I initially wasn’t sure how to use the Fresh Origins Flower Crystals Fennel. My initial thought was fish, and I decided to go with that intuition. I paired the Flower Crystals Fennel with a fresh fillet of haddock, light-flavored olive oil and garlic salt. Having some Fresh Origins Micro Basil Cinnamon in the house as well, I decided to try my hand at creating a sweet-and-savory taste, so I sprinkled the Micro Basil Cinnamon on top of the haddock before baking it. After removing the fish from the oven, I added a few more sprinkles of the Fennel Flower Crystals and quite a bit more of the Micro Basil Cinnamon for a fresh look and taste (as the Fennel and Micro Basil Cinnamon added before cooking had wilted and baked its flavor into the fish as it cooked). I had no idea what to expect from my experiment, but it ended up being fantastic and unique. The result was a light and fresh-tasting dish and was perfect for this between-holidays period when our palates sometimes need a refreshing but satisfying meal in-between holiday parties and meals.
And finally, our resident gourmet weighs in:
Second Course:
Shrimp coated in Fennel Flower Crystal Seafood Spice Mix accompanied by Hash of Pear, Baby Brussels Sprout and Turnip also dashed with Fennel Flower Crystals
The Chemistry Book contained an intriguing recipe for “Shellfish Spice Mix” which I adapted. I toasted in a dry skillet 2 teaspoons of fennel seed, half a bay leaf and three cloves, then added the toasted mixture to a spice grinder along with two teaspoons of the Fennel Flower Crystals. Once ground, I added one teaspoon of Fresh Origins minced baby rosemary to the mix. The deveined, shelled shrimp (I like to leave the tails on) were coated in extra virgin olive oil followed by the spice mix. They were then broiled in the oven (flipped halfway through for even cooking). I finished them off, once plated, with a squirt of fresh lemon.
The hash called for a few steps that logically followed one another. First, the baby Brussels sprouts, halved, were blanched in boiling water, then shocked in ice water and sautéed in one tablespoon of ghee until browned. (I had no butter but made ghee many months ago from raw butter supplied to me by an agricultural coop in the tri-state area. You will never be the same once you taste raw butter.) Brussels sprouts are scooped out of the pan, then add more ghee to sautee the cored, peeled and proportionally sliced Bosc pear until browned. Separately, I boiled the peeled, cubed turnips in vinegar until reduced the liquid was reduced in half, adding a pinch of sea salt in the process. The recipe called for cider vinegar but I used white balsamic, as that’s the closest I had. Afterwards, the baby brussels sprouts and pear slices are added to the turnips and sprinkled generously and heated through, with the Fennel Flower Crystals.
Bottom Line: I like shrimp but they always leave me wanting for a bigger experience. The seafood mix, modified with the Fennel Flower Crystals, did it. My mouth burst in a ballet of well coordinated flavors. And I challenge any parent to offer brussels sprouts and turnips prepared this way to their kids. They will enjoy. I shared the shrimp and hash with a discriminating friend. Her eyes became bigger than my pug’s, in sheer delight.
***
These golden-yellow crystals provide a concentrated blast of sweet anise flavor that is truly delicious! This beautiful new ingredient pairs fabulously with seafood like seared scallops or salmon. Brighten up a salad with great texture and flavor. Sprinkle on desserts to add color, crunch and an extra layer of flavor in a completely new way.
This is our most flavorful crystal of all!
