Size - 0.5 oz.
A precious condiment to both professional and home chef’s alike, Fennel pollen is prized for its flavor and health benefits. Enjoy in salads, over roasted meats and vegetables, atop pureed vegetable and bean soups. Italy.
Here is a great recipe that Britt, our in house Ann Marie Gourmet expert has made for us. The best cookie I have ever had ~Ann Marie:
Chocolate Chip Oatmeal Cookies with Fennel Pollen and Vanilla Sea Salt
1.5 cups sifted all –purpose flour
1 teaspoon salt
.5 teaspoon baking soda
1 tablespoon fennel pollen
1 cup unsalted butter, slightly softened
1 cup granulated sugar
.5 cup packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
3 cups uncooked oats (not instant)
12 oz bag of dark chocolate chips
Vanilla sea salt*
1. Preheat the oven to 350
2. Cover cookie sheets with parchment, wax paper or leave them ungreased
3. In a medium bowl, whisk together the flour, salt, baking soda and fennel pollen and set aside
4. In a large bowl, cream the butter and the sugars together until light and fluffy
5. Beat in the eggs and vanilla into the butter mixture, just until incorporated
6. Stirring slowly, work in the flour mixture completely, then the oats and chocolate chips- the batter will be fairly stiff
7. Drop the batter onto the cookie sheets by heaping tablespoons about 2 inches apart and spr inkle each cookie with the vanilla sea salt.
8. Bake for 12 to 16 minutes, or until the cookies are golden brown
Vanilla Sea Salt
1 box Maldon Sea salt
2 Madagascar vanilla beans
Put the sea salt and split vanilla beans in a lidded jar and shake it every couple days, letting the vanilla penetrate and perfume the salt for a week or so. Use as a finishing salt in baked goods, or even berries and delicate fish.