Licorice Tea

Simple and comforting post for today, even though we are well into spring today it feels like fall… dark, drizzly, humid… Not fun basically since today is my first day off in a looooong time. Bummer!

Two weeks ago we went to Queens to spend the day and I finally got to go to one of my favorite places: A Korean market. I was soooo excited, like my mother used to say: “happier than a kid with new shoes”. I couldn’t get enough, my eyes didn’t know where to look, there were new, unknown and exciting things everywhere!!!

So this is one of the many things I bought: Licorice!!! I love it! Always had.

Licorice root

I always had it in the shape of a stick. We used to chew it and suck all the juice out of it. We even played a trick on the nuns in school, we used to sharpen it like it was a pencil and that way we got away with having it in the middle of our class!!! Pretty neat right?

licorice root

Licorice has been used in food and as medicine for thousands of years. Also known as “sweet root,” licorice root contains a compound that is about 50 times sweeter than sugar. Licorice root has been used in both Eastern and Western medicine to treat a variety of illnesses, ranging from the common cold to liver disease. It acts as a demulcent, a soothing, coating agent, and as an expectorant. It is still used today for several conditions, although not all its uses are supported by scientific evidence.

Licorice Tea

First I rinsed the pieces of root under cold running water and then I boiled them for about 20 minutes. The results: sweet, deep licorice flavor, and since right now I have a bad cold, it was just perfection.

If you ever run into licorice tea or licorice root (even better) give it a try. You’ll love it!

licorice tea

Enjoy!

Advertisements

Creme Fraise Gluten Free Corn Muffins

Here I go again with one of my lazy recipes. I had regular flour, but I keep it in my commercial kitchen and I didn’t want to go there first thing in the morning with my pj’s still on, so I made them GF since I keep all that stuff at home. I also had some creme fraise so I decided to use it to make these babies, but if you don’t have any at home feel free to substitute with greek yogurt or sour cream, something thick 😉

GF creme fraise corn muffins

I prefer my popover tin cause I like my corn muffins nice and tall!

I used my favorite GF mix, here is what goes into my mix:

2 cups super fine brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xantham gum to help it stay together. Mix it all good and keep it in an air tight container.

Here is what you’ll need to make these muffins (yields about 9 regular muffins, i got 6 popover ones):

1 cup GF flour mix

2/3 cup yellow cornmeal

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 large eggs

1/2  cup creme fraise

1/2 cup whole milk

1/4 cup softened butter

GF creme fraise corn miffins

Heat oven to 400 F

Cream sugar and butter in a bowl until nice and fluffy. Stir in the eggs and mix until combined and then add the cream fraise, incorporate, and lastly add all the dry ingredients, mixing well until thoroughly combined. I also added a touch of freshly ground black pepper.

Pour even amounts of batter into prepared pan and bake for 18-24 minutes or until toothpick inserted in the middle comes out clean. Serve warm.

GF creme fraise corn muffins

I drizzle mine as you can see with honey! Delicious flowery lavender honey from the french Provence! To die for!

I devoured it with a nice hot cup of tea.

GF creme fraise corn muffins lavender honey drizzle

Enjoy,