fennel

Baked Pear and Fennel Stacks

We got fennel with our Ten-Speed Greens CSA which was like Christmas come early because fennel is basically one of the most delicious yet versatile yet unique herbs out there. While its bulb is what's more commonly used for culinary purposes, fennel seeds are known to have great nutritional and medicinal value. Fennel has a number of unique phytonutrients, one of which being anethole- known for its powerful inflammatory and cancer fighting properties.

As an ingredient, fennel often pairs with savory dishes but happens to also really compliment the sweet. Its flavor is reminiscent of licorice, and can be eaten raw or cooked. The whole plant is edible- base, stalk, and leaves. For this recipe we used the base, and then leaves for garnish.

Baked fruit is an amazing dessert alternative to heavier cakes or pies. Plus it can easily be dressed in all your favorite holiday spices. It taste great with a scoop of cream while still warm. Our recipe is pretty no brainer. Sliced pears sandwiched with fennel, coated in warm spices and sugar, baked to the perfection and then drenched in a super easy white wine reduction = heyoooo. Its SO good and would make a great dish for these holiday meals coming up.

Ingredients:

3 ripe pears
1 stalk fennel
1 tbsp coconut oil (or butter)
Raw honey to drizzle
Cinnamon
Nutmeg
Sea salt
1/2 cup Brown sugar
1 cup white wine
1 tbsp Balsamic Vinegar

Method:

1. Preheat oven to 400 degrees.
2. Slice pears horizontally - thickness to your preference. 
3. Slice fennel bulb in a similar fashion.
4. Coat your baking skillet or dish with melted coconut oil and honey. 
5. Place your slices evenly throughout the dish. Garnish the the fennel stems and cinnamon sticks.
6. Before baking, pour a quick mixture of coconut oil, honey, brown sugar, and spices over the pears and fennel, evenly.
7. While your dish is baking, whisk together your reduction: white whine and vinegar over the stove, with brown sugar until syrup thickens.
8. When your pear and fennel is done baking, create your stacks by alternating between the two.
9. Dress with your reduction.

Spiced Apple & Caramelized Fennel Whole Wheat Biscuits

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Warm buttery biscuits often goes over-looked, especially when half your friends are gluten free and carb consumption is limited to bananas and beer. But when that perfectly appropriate time does come for homemade cornbread, biscuits, dinner rolls, and other glutinously delectable variations, who can really complain?

These biscuits deviated pretty much entirely from this recipe (how good does that sound?!) but nevertheless were a success. With leftover fennel hanging around, fresh picked mountain apples, and the perfect excuse to use seasonal spices, this random combination of ingredients resulted in a next-level flavor combo.

Honestly, you could get away with pretty much any bread variation for this recipe, but it was breakfast when I served those so made sense for biscuits.

Ingredients:

2 cups whole wheat flour (set a cup or so aside for when rolling out the dough)
1 tbsp baking powder
1 pinch of fine sea salt
Cinnamon, nutmeg, and any other spiced seasoning of choice
3/4 cup liquid coconut oil.
1/2 cup of organic honey
2 tbsp of brown sugar
2 eggs
A dribble of warm water or milk of choice
1 tbsp vanilla extract
1 to 2 cups of peeled apples
1 whole fennel (you can choose to use the whole vegetable, I only used the bulb).

 

Method:

For the spiced apples: Preheat the over to 400 degree F
1. Peel the apples, then cut into thin slices. Toss them in with 1/3 of the coconut oil, spices, and the brown sugar.
2. Line a baking sheet with parchment paper and pop in the oven for about 10 minutes.
3. Remove from the oven and save the parchment paper!

For the fennel:
1. I used the bulb for this, but you can use whatever part of the fennel you want. The bulb caramelizes better though. If you choose to use that, go ahead and chop it up into small sized chunks. 
2. Add a few tbsp of the coconut oil to the pain, or just enough to reach all the fennel.
3. Toss the fennel in and cook until caramelized.
* In this step you can chose to further season the fennel with sugar, a bit of sea salt, honey, or anything else really. I used a bit of brown sugar with the coconut oil.
4. When done remove to cool.

For the biscuits: Preheat the oven to 400 degrees F
1. Add together the flour, baking powder, salt and spices.
2. Pour in the remainder of the coconut oil, your honey, and vanilla extract.
3. Gently whisk the eggs and milk choice together, then add the caramelized fennel, and THEN add into your mixture.
4. Fold all ingredients in together so that they've absorbed into the flour.
5. Roll out the dough and then cut with a round biscuit cutter. Use extra flour if needed. Because you will be stuffing the biscuits with your now tender spiced apples, try and be weary of the size you cut the rounds.
6. Once you have your biscuits cut out, place an apple slice in the center of each, and then fold around so that it (mostly) covers the center. 
7. Finish stuffing the biscuits, then place on top of your parchment paper you used earlier for the apples. The paper should still be sugary moist from the coconut oil and sugar. 
8. Pop in the oven for about 15 to 20 minutes, or until cooked.

Take out, smother in buttah, and enjoy!