Although St. Germain Elderflower Liqueur was launched in 2007, I tried it for the first time just a couple of years ago. I was out for lunch with Mum at a local restaurant, and we were served it mixed with champagne as an aperitif. I immediately fell in love.
2 ounces of vodka
1 ounce of lime juice (I have also tried this with lemon juice, but preferred the lime)
1 ounce of elderflower cordial (St. Germain)
dash of agave nectar
Add first five ingredients to a shaker and shake over ice. Strain into a martini glass and garnish with lime zest.
PORK TENDERLOIN BRAISED WITH ELDERFLOWER AND FENNEL
2 tablespoons olive oil
1 pork tenderloin, sliced crosswise 1 1/2 inches thick and lightly pounded
1/2 to 1 teaspoon fennel seeds, chopped
1 teaspoon freshly ground black pepper
1 fennel bulb, cored and thinly sliced
1 onion, halved and thinly sliced
3/4 cup white wine
1/4 to 1/2 elderflower cordial
3 thyme sprigs
1 bay leaf
In a skillet, heat 1 tablespoon of the oil. Sprinkle the pork with fennel seeds and pepper and season to taste with salt.
Add the pork to the skillet and cook over high heat, turning once, until lightly browned, 5 minutes.
Transfer the pork to a plate.
Add the remaining 1 tablespoon of oil to the skillet, add the sliced fennel and onion, cover and cook over moderate heat, stirring occasionally, until softened, 7 minutes. Add the wine, cordial, thyme and bay leaf and cook until the liquid is reduced by half, 5 minutes.
Return the pork and any accumulated juices to the skillet. Cover and simmer over low heat until the pork is cooked through, 10 minutes. Discard the thyme sprigs and bay leaf and serve.
Recipe adapted from Food and Wine, January 2011