Also known as Irish lace, licorice lace comes with a wonderfully sweet flavor and the enticing aroma of anise. Plus, frilly, green, lace-like leaves add color, texture, and eye-catching appeal on the plate and in a glass—and we think it’s time that this lovely plant receives more attention. Here are three ways that Chef Jamie Simpson likes to use licorice lace.
At the Bar: Pastis and Licorice Lace
Pastis is a classic drink from Southern France that puts the flavor and romance of anise on the pedestal. So, licorice lace and pastis, not surprisingly, have a relationship where they are clearly meant for one another.
Fine Dining: Dry Milk Meringue
Milk, honey, parsnip, and licorice. These ingredients don’t sound like an inherent combination of flavors, but they sing together in this dessert of dry milk meringue, whipped salted honey, parsnip ice cream, and licorice lace.
Country Club Dining: Cioppino with Pea, Bean, and Potato
In Chef Jamie Simpson’s version of this flavorful seafood stew, he also adds fennel, a splash of Pernod—and, of course, a touch of delicious licorice lace.
More About Licorice Lace
Licorice lace from The Chef’s Garden can be used as a natural sweetener in most dishes, serving as an unexpected layer of flavor. This can be ideal in salads and teas—and as an interesting substitute for tarragon.
We hope you enjoyed this installment of plating food techniques!