I was out of this, so I decided to sub anise extract but used only half the amt called for. Wrong?

( I'm making a cherry clafoutis )

I used the fork-of-bent-tines method to de-pit the cherries. Works pretty well. Got that tip on youtube.

The paperclip method is horrid.

On 03/07/2013 2:29 PM, Kalmia wrote:
> I was out of this, so I decided to sub anise extract but used only
> half the amt called for. Wrong?
>
> ( I'm making a cherry clafoutis )
>


You already did it? Then it is too late to tell you that was probably a
bad choice. I have made cherry clafouti many times and never used any
extract, though I could see a bit of rum,brandy or kirsch in it. When I
make plum clafouti I macerate the halved plums in brandy.

On Wed, 3 Jul 2013 11:29:42 -0700 (PDT), Kalmia
> wrote:

> I was out of this, so I decided to sub anise extract but used only half the amt called for. Wrong?
>
> ( I'm making a cherry clafoutis )
>
Not an anise extract fan, so I would have gone with lemon or
vanilla... although ground star anise might be nice. I have Fiori di
Sicilia that probably would have worked too, but it's not a common
kitchen flavoring.

--
Food is an important part of a balanced diet.

On Wednesday, July 3, 2013 4:19:48 PM UTC-4, Dave Smith wrote:
> On 03/07/2013 2:29 PM, Kalmia wrote:
>
> > I was out of this, so I decided to sub anise extract but used only
>
> > half the amt called for. Wrong?
>
> >
>
> > ( I'm making a cherry clafoutis )
>
> >
>
>
>
>
>
> You already did it? Then it is too late to tell you that was probably a
>
> bad choice. I have made cherry clafouti many times and never used any
>
> extract, though I could see a bit of rum,brandy or kirsch in it. When I
>
> make plum clafouti I macerate the halved plums in brandy.

It was fine - I could barely detect a difference. I've been trying to use that bottle of anise extract for - oh- let's say a lot of years. The recipe called for almond extract because part of the batter included almond meal. I'll make a note to try the rum or brandy next time. Thanks.

On Wed, 3 Jul 2013 11:29:42 -0700 (PDT), Kalmia
> wrote:

>I was out of this, so I decided to sub anise extract but used only half the amt called for. Wrong?
>
>( I'm making a cherry clafoutis )

My choice would have been Amaretto.

Use that anise a drop at a time on top of a glass of bourbon/rocks.
[and then, instead of more anise extract get a bottle of Absinthe to
use in its place.<g>]

Jim

On 04/07/2013 8:33 AM, Jim Elbrecht wrote:

> Use that anise a drop at a time on top of a glass of bourbon/rocks.
> [and then, instead of more anise extract get a bottle of Absinthe to
> use in its place.<g>]
>


You can buy Absinthe now. It is expensive. A better choice would be
Pernod or some other pastis, or Ouzo. At least they have some use other
than as an overpowering and artificial tasting flavour additive.