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Stroudwater Lodge Culinary Director, Beau Marchitelli, shares one of his oldest, but most beloved, recipe’s with us, anisette cream! This cream is best in a seafood casserole, with either haddock, shrimp, scallops or a combination of them all. We hope you try this recipe for yourself and enjoy the strong and bold flavors that it creates.

Ingredients:

• 1/2 pound of butter
• 3 shallots
• 1/4 cup chopped garlic
• 1/2 gallon of milk
• 2 qt of light cream
• .25 bottle of anisette
• 1 bag of spinach
• cornstarch
• salt and pepper

Instructions:

1. Melt butter and sauté shallots, garlic, and spinach.
2. Add and cook off anisette.
3. Add cream and milk.
4. Turn heat down and thicken if needed

Recipe makes 1 gallon of sauce.

At Northbridge we love working with local farms and vendors to make sure our residents enjoy the freshest food. To learn more about our Eat Fresh, Eat Local Signature program click here!