Even More Licorice: Maybe it's a trend!

You know how when you were a little kid, you’d learn a new word and then, almost magically, you’d see it and hear it everywhere? Well that’s kind of the way I’m feeling about licorice these days. Ever since I started paying attention to it, it’s everywhere. 

Here’s my latest, fresh from this afternoon's lunch, absolutely fabulous, licorice sighting:

It's a slim round of chocolate cake topped with chocolate ice cream, salted-caramel chantilly and pine-nut-brittle powder, and finished with a sweeping swish of coal-dark black-licorice syrup! The dessert is from Johnny Iuzzini, the pastry chef at Jean-Georges in New York City, and it’s inspired.

Comments

[Ted Niceley]

Love your 'site, Dorie!
All of your pix of Johnny Iuzzini' desserts are fab and I LOVE the way this dessert looks!
Is the salted caramel chantilly the quenelle on top?
Thanks for such a great place to come and read and learn!
Ted

[Dorie]

Kathleen, I'm fascinated by your idea of licorice jerky! Not that I've ever been able to wait 2 months for anything, but ...

Actually, you've got me thinking. I wonder if you could melt licorice, roll it out, then dry it and have a kind of licorice leather, you know, like the fruit leathers?

Rona, I don't think I've started a trend, and Clover, I'm not sure licorice is making a comeback, but it is funny how once you put it on your radar screen, it turns up everywhere! A good thing for those of us who love it.

[Kathleen]

I have a true love of black licorice. I noticed that people usually either love it or hate it. I love a good licorice and think my favorite so far is the bag of the little black cats my friend Gail gave me last year at the holidays. However, to get a good sharp flavor with a hard to sort of chewey texture, I buy the bags of black licorice in the red and white striped bag or twizzlers and pour it directly onto a baking sheet and place it out of my vision for approximately 2 months. I may stir it occasionally (every 2 weeks) to make sure it's all getting air. I call this "licorice jerky" which got giggles at first then requests for more.
One extra bit of advice. Don't try this in humid months. It won't work. Do it in the dry months and store it in a tin.

[Clover]

Yum!! I loved licorice as a child, but now I haven't had it in years since I never see it anywhere! Glad to know it's making somewhat of a 'comeback'!

[Rona]

Oooh, that looks amazing. I take back my "not to fond of licorice" comment. This past weekend I did a taste test of Panda and the Finnish licorice (with Sav Blanc of course) and I love them both. Love it with chocolat also (had to try it with the M & M's). I thought it might go nicely with the pork roast I made so I added some to the marinade/herb mixture. It was good but I think a licorice sauce would be better.
Dorie! You started a trend. And a tasty one at that!