Received some fennel pollen as part of my Secret Santa, recipes, please?

I add them towards the end of roasting a duck or pork. Also sprinkle them on yogurt along with a drizzle of honey.

If you make jam, there's a wonderful recipe for fig preserves with honey and wild aromatics on Kevin West's blog, Saving the Season: http://www.savingtheseason.com/journal/foraging-fennel-pollen.html One of the commenters suggests using it in risotto. I Googled "fennel pollen recipes" and there was a pretty good return. Here are some of the top ones, but you might want to peruse the listing for yourself:

http://chowhound.chow.com/topics/557718
http://chowhound.chow.com/topics/292764
http://saraskitchen.blogspot.com/2009/03/ingredient-spotlight-fennel-pollen.html
http://www.foodandwine.com/recipes/broiled-tomatoes-with-goat-cheese-and-fennel-pollen

Bon appetit!

We received some from Marx Foods and used it to make creme brulee - http://romeocucina.blogspot.com/2010/12/iron-foodie-challenge-roman-oxtail-stew.html. You might also try their web site at http://marxfood.com/category/fennel-pollen-recipes for more ideas.

Lucky you! Fennel pollen is one of my secret weapons and it's hard to find. Here's my recipe for Mr. Pig http://www.food52.com/recipes/11439_market_style_porchetta

A good way to use fennel pollen would be to incorporate into a soup or pasta! I would use it in a cream sauce of some sort start off by sautéing two cloves of minced garlic I shallot sliced and chirrizzo on medium heat for 3-4 min or until the shallot has become translucent, next add some grape tomatoes and pancetta about 1/4 cup each keep in mind seasoning all of this with your favorite spices cumin and coriander work well along side of the chirrizzo. After sautéing the tomatoes and pancetta add 1/4 white wine to deglaze and then add 3/4 c cream after the wine has reduced half way. Let te cream simmer for 6-8 min the. Add your favorite noodles ( farfalie would be fun for family occasions) hope you enjoy!!