ORZO IS LICORICE FLAVORED AND ADDS TO THE FENNEL TASTE ENJOY DAN:

               BRAISED FENNEL FOR THANKSGIVING by CHEF DAN:

Serves 8-10

INGREDIENTS:

4 fennel bulbs

4 tablespoons butter

2 tablespoons DAN’S honey

2 tablespoons ouzo

1/2-cup chicken stock

1/2-cup white wine

I orange

1/2-teaspoons fennel seeds

1 teaspoon dried thyme

Coarse salt and freshly ground pepper to taste

Lemon juice

DIRECTIONS:                                  (PRE-HEAT OVEN TO 325 DEGREES)

1.    Cut the tops off the fennels bulb, chop 1/4-cup of the fronts, chopped, set aside.

2.    Slice the bulbs in half, lengthwise, through the core.

3.    Leave some of the core attached so pieces don’t fall apart.

4.    Melt the butter in skillet over medium-high heat.

5.    Place the fennels cut side down.

6.    Cook undisturbed until browned in spots, about 2 minutes.

7.    Add fennel seeds, thyme, salt and DAN’S honey over the fennel (the honey will help caramelization.

8.     Cook for another 1-2 minutes.

9.    Turn the fennel over and brown the other side.

10. When both sides nicely browned add the orzo to the pan, the orzo should boil down quickly.

11. Remove 3-inches strips of zest from the orange and then juice the orange.

12. Nestle half the pieces of zest in the fennel and pour juice over them.

13. Add stock and white wine.

14. Bring to a boil, then, reduce heat to low, cover the pan and simmer for 15 minutes.

15. Remove the cover, increase heat to high and let stock cook down until it is a glaze.

16. Add the fennels fronds and the rest of the zest and combine gently.

17. Serve with a few splashes of lemon juice.

ENJOY DAN:                                             BON-APPETITE!