INGREDIENTS

INSTRUCTIONS

(an anitelle syrup, such as Vedrenne, may serve as an non-alcoholic
substitute, in which case you should increase the lemon juice to off set
the sugar in the syrup)
Preheat the oven to 375 degrees. Cut the fennel bulb in half, removing the
short green stalks. (Retain the stalks.) Rub the bulb halves with salad
oil, place in a baking dish, and put in the oven at mid-level. Allow the
bulb to soften (use a cover) for about 40 minutes, longer if necessary.
Meanwhile, finely chop the green stalk and save 1/4 cup. Remove the
softened fennel and let it cool. Then chop the fennel into coarse dice and
place in a food processor with the all purpose blade installed. Add the
pitted olives, cayenne, cre'me fraiche, mayonnaise and lemon juice. (Don't
forget to save the chopped stalks, and be sure Not to put them into the
processor.) Process the mixture until it produces a smooth spreadable
texture-not like peanut butter, but smooth nonetheless. Add more mayonnaise
and cre'me fraiche in a 1-to-4 proportion if you need more liquid to make
the mixture more spreadable, but don't let the mixture get too creamy.
Correct the seasoning with salt and pepper. Then add anywhere from 1 to 3
tablespoons of Pernod. The idea is to import a subtle suggestion of anise,
not to produce a licorice-flavored spread. Then add and blend in the
chopped fennel stalks by hand, not with the processor blade in a fresh
bowl. Serve after allowing to chill in the refrigerator for 1 hour. Add
more salt, if required. Then spread on toasted (optional) rounds of
baguette loaves. Melba toasts are surprisingly good for this. This is a
spread that contrasts nicely with Tapenade Noire.
Posted to FOODWINE Digest 12 Sep 96
From:    Joe Ames <ames@PROLOG.NET>
Date:    Thu, 12 Sep 1996 18:12:33 -0400

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