2006-12-21 12:46:38 · 11 answers · asked by Michael K 1 in Food & Drink ➔ Cooking & Recipes
anise-flavored liqueurs = anise liqueurs = liqueurs d'anis Notes: This is a category of liqueurs that are flavored with either anise, star anise, or licorice. Examples include anisette and pastis from France, ouzo and mistra from Greece, anesone and sambuca from Italy, anis and ojen from Spain, and kasra from Libya. Substitutes: aniseed (finely ground) OR herbal liqueur OR anise extract (Substitute a teaspoon of anise extract for every 1 or 2 tablespoons liqueur.)
2006-12-21 14:36:32 · answer #1 · answered by Anonymous · 0⤊ 0⤋
Anise Flavored Liqueur
2016-10-04 05:17:14 · answer #2 · answered by ? 4 · 0⤊ 0⤋
Anise Liqueur
2016-12-09 01:12:46 · answer #3 · answered by Anonymous · 0⤊ 0⤋
Subtitute 2 Tbsp Anise Liqueur with:
1 to 1 1/2 tsp anise exract (add 1 1/2 Tbsp liquid to recipe, if necessary )
2 tsp ground anise seeds ( add 2 Tbsp liquid to recipe, if necessary )
1 whole star anise ( add 2 Tbsp liquid to recipe, if necessary)
2006-12-21 17:06:51 · answer #4 · answered by 11111111111 3 · 0⤊ 0⤋
Depends on the recipe, whether you're cooking it or using it in a vinigairette or using it in a drink...........Anise (or fennel seed) will suffice in a pinch, but I think that you might want to keep a bottle of Sambuca (Italian Anisette liqueur, different than Amaretto di Saranno) on hand if you're going to be preparing this recipe again......Happy Holidays, and I hope I've helped ya!!!!
Christopher
2006-12-21 15:33:52 · answer #5 · answered by ? 7 · 0⤊ 0⤋
I would use star anise extract (if for baking), can be found your baking section of a grocery store, though I would drasticly caught down on the amount, you may need to make up the moisture loss though. If you emailed me or posted the recipe we could be of more help. Is it for dessert or main course?
Also why do you want to cut the liquer if it's cooked the alcohol will evoparte leaving only flavor no booze.
2006-12-21 13:00:04 · answer #6 · answered by krissy 5 · 0⤊ 0⤋
Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?
2016-05-31 08:42:13 · answer #7 · answered by ? 3 · 0⤊ 0⤋
You can substitute one teaspoon anise extract for each tablespoon of anisette - but I wouldn't try to substitute dry for wet...
2006-12-21 13:02:02 · answer #8 · answered by Anonymous · 0⤊ 0⤋
is there a reason for not wanting to use the liquor? when it cooks all the alcohol evaporates, so your not going to get drunk. if you substitute it won't taste like it's supposed to
2016-05-23 09:10:29 · answer #9 · answered by Anonymous · 0⤊ 0⤋
no do not substitute
2006-12-21 12:48:21 · answer #10 · answered by Seth B 1 · 0⤊ 2⤋