Light Recipes Pack Surprisingly Intense Flavors with Pernod
From costly food delivery services to protein shakes and other various meal replacement "solutions," there is no shortage of products that claim to magically transform the physique. Nevertheless, health care professionals have long recommended the time-old formula of exercise combined with healthy eating habits rather than drastic fad diets.
However, those that love to cook often feel that healthy eating can compromise the flavor of dishes and, consequently, the satisfaction one craves from in a meal. "It can be difficult to stick to a diet with many restrictions," says Frédérique Lauwerier, founder of Parisian culinary school Diet Café, which focuses on wellness, balance and savory food. "For those cooking at home, I would recommend trying a hand at lighter, yet still full-flavor fare - fresh herbs, fruit juices or a touch of Pernod do not drastically alter your caloric intake, but these ingredients can really liven up simpler dishes."
In addition to being a world-renowned aperitif, Pernod is also commonly used by many professional chefs as a zesty cooking ingredient. The anise-flavored spirit is known to enhance vegetables, add a subtle hint of herbs to any dish, or lend the perfect combination of sweetness and spice to dessert. Its ability to flavor the meal without overpowering it is enough to convince any at-home cook - especially one interested in recipes conducive to health and nutrition.
Lauwerier recommends SEA SCALLOPS BROCHETTE WITH PERNOD (recipe below) to any seafood lover as a classic, easy-to-whip-up entrée. A delicate sauce made with Pernod and light sour cream perfectly complements the sweet and refined flavor of the scallops. Shellfish are also an excellent source of selenium, which prevents heart disease and strengthens the immune system.
For vegetarians, Lauwerier suggests PUMPKIN SOUP WITH PERNOD FLAVORED HERB SORBET (recipe below). The dollop of sorbet incorporates light cream cheese, which in turn enhances the creamy texture of the soup without being overpowering. The harmony of the cold sorbet and warm soup will serve as a welcome surprise for the palate.
Bypass the usual low-fat or fat-free versions of cookies or sweets, and satisfy that sweet tooth with an exotic take on a fresh fruit course: the FAR EAST FRUIT SALAD (recipe below). A medley of starfruit, kumquats and lychees features a multitude of flavors, providing a refreshing finish to the meal which is sure to satisfy those with the heaviest of sweet tooths. The exotic fruits can also be substituted with apple and orange slices or fresh berries for a more traditional approach.
The recipes below will yield beautiful, savory dishes that are also nutritious and health-conscious. Finally, a diet that's simply too
SEA SCALLOPS BROCHETTE WITH PERNOD SAUCE
Yields 4 servings.
• 16 sea scallops
• 2 tablespoons PERNOD
• 4 rosemary stems
• 1 tablespoon olive oil
• 8 tablespoons light sour cream
• salt and pepper
Rinse the scallops thoroughly to rid them of sand. Strain the scallops and dry them with an absorbent paper towel.
Rinse the rosemary stems and carefully thread approximately 4 scallops on each stem. Pour the olive oil into a non-stick frying pan and cook the brochettes for 2 minutes on each side. Add salt and pepper and set them aside in a dish. (Keep the dish hot.)
Deglaze the pan with Pernod and flame it. Incorporate light sour cream and adjust the seasoning.
Serve Pernod sauce with the sea scallops.
PUMPKIN SOUP WITH PERNOD FLAVORED HERB SORBET
Yields 6 servings.
Ingredients for Soup
• 1 1/3 lb. pumpkin
• 1 onion
• 1 tbsp. olive oil
• 1 cup water
• 2/3 cup skim milk
• 1 pinch anise powder
Ingredients for Sorbet
• 3 tbsp. Pernod
• 3 tbsp. water
• 14 oz. light cream cheese
• 6 basil leaves
• 6 chive leaves
• 6 parsley leaves
Preparation of soup -
Cut the pumpkin and onion into small pieces and sauté with a tablespoon of olive oil in a large soup pan. Add water, milk, anise powder, salt and pepper to taste. Let simmer for 20 minutes before stirring.
Preparation of sorbet -
Pour the Pernod in a pan, warm it up, then flame it. Add 3 tablespoons of water and add this mixture to the light cream cheese. Add salt and pepper to taste. Put mixture into the fridge for about an hour before using the ice cream maker. Wash the herbs, dry and chop finely. Pour the light cream cheese and Pernod mixture into the ice cream maker. When the sorbet processing begins, add your herb mixture and continue until well blended.
Presentation: Serve the soup warm with a long scoop of sorbet down the middle.
FAR EAST FRUIT SALAD
Yields 4 servings.
• 2 star fruit
• 2 tablespoons fresh lime juice
• 8 oz. (250g) lychees
• 2 tablespoons caster sugar
• 8 kumquats
• 1 tablespoon Pernod
• 2 kiwi fruit
• 1 mango
1. Trim along the lengths of all the points on the star fruit, slice thinly and remove any pips with the point of a knife. Peel and stone the lychees. Slice the kumquats. Peel and slice the kiwi fruit. Peel, stone and chop the mango.
2. Mix together all the fruits in a bowl. Sprinkle over the lime juice, sugar and Pernod and stir well. Chill for at least 1 hour before serving.
Recipes courtesy of Pernod - www.pernod.net
About Pernod Ricard USA
Pernod Ricard USA, based in Purchase, N.Y., is a leading producer, importer and marketer of prized spirits and wine brands in the United States and is one of the fastest growing subsidiaries of the world's #2 spirits company and #4 wine company, Paris, France-based Pernod Ricard, S.A. The completion of Pernod Ricard's acquisition of Allied Domecq in 2005 vaulted Pernod Ricard USA to the forefront of the U.S. spirits market, doubling the company's sales value and market share. The company is now the third largest in the U.S. spirits industry by sales value and the fifth largest by sales volume in the U.S. Pernod Ricard USA's leading brands include Kahlúa® Liqueur, Chivas Regal® Scotch Whisky, Seagram's Extra Dry Gin®, Malibu® flavored Rum, Stolichnaya® Vodkas, Jameson® Irish Whiskey, The Glenlivet® Single Malt Scotch Whisky, Wild Turkey® Bourbon, Beefeater® Gin, Hiram Walker® Liqueurs and Martell® Cognac, as well as Jacob's Creek® and Brancott Estate® wines, Perrier Jouët® Champagne, Mumm® Champagne and Mumm Napa wines, and Pernod® and Ricard® Liquors.
Pernod Ricard USA urges all adults to accept responsibility when considering consuming alcoholic beverages. For more information, please visit: www.AcceptResponsibility.org