We should all have a few show-stopping sauces to take a recipe from tasty to transcendent. Trust me, this is one is one of those sauces you’ll treasure and share.
Vanilla Bean Recipes
Wondering what to do with all your vanilla beans? Here are some of the Vanilla Queen’s favorite vanilla bean recipes for you to enjoy like A Knock-Out Vanilla-Bean Ice Cream Sandwich and Maple Vanilla Custard. And many more to come. Enjoy!
This quick and easy cake comes from Janet Sawyer, owner of Little Pod and author of Vanilla. It is an adaptation of a Mary Berry favorite. (Mary Berry is a well-known English culinary professional and cookbook author.) It’s perfect as an afternoon cake and can also be served for brunch. Vary the fruits based on the season; it’s as adaptable as it is easy to assemble.
In 1985 Greg Reynolds, who at the time worked for a catering service in Half Moon Bay, became enthusiastic about playing with sauces using vanilla. His enthusiasm was spurred by my telling him a bit about vanilla’s history as well as my handing him a handful of vanilla beans. Not long after he invited me to try the following sauce. It immediately became one of my go-to sauces to use on poached chicken and roasted vegetables. Later, I added it as a finishing sauce for grilled meats.
Every year I make gallons of sparkling lemonade as I’m blessed with a Meyer lemon tree that produces fruit nearly year ’round. I don’t really think about it — it’s just what I serve.
Commercial salmon season just opened on the California Coast. Sport fishing for salmon has been open for several weeks now and a friend of mine who crews on a few sailboats out of Moss Landing has shared both the prized Dungeness crabs and fresh salmon fillets from her friends at the harbor. In exchange, I’ve sent fresh pineapple upside-down cake back to her friends as a small thank you. What I’ve found is that those who fish love freshly baked desserts. Works well for all of us!
Homemade vanilla extract is easy and fun to make. It isn’t as strong as commercial vanilla extracts though it may have a larger flavor bouquet than extracts from the market. But the real pleasure is in making it for yourself or for giving as gifts. Before we get started, here’s some information about how commercial extracts are made. I’m including this information here as people have some misconceptions based on commercial versus homemade extracts.
Late July heralds the beginning of the US fig season. In Europe, most especially Italy, everyone who can, has a fig tree. Italian immigrants who came to the US in the late 19th and early 20th century, planted them in barrels in apartment courtyards and cottage gardens, holding onto the memory of warm figs harvested from trees in sun-baked gardens and hillsides. Although I love fresh figs, they aren’t on the radar of many Americans. When I offered some of this spectacular salad to my neighbors, several said they had never eaten figs or they tried them as kids and didn’t like them though after sampling this dish, they converted. Granted, their texture isn’t the most child-friendly, but if this was your experience, I highly recommend trying them again as an adult as you may discover how special they actually are.
This recipe comes via Janet Sawyer, who got the recipe from Lalu Mahato, head chef at Nepal’s Tiger Mountain Pokhara Lodge, which was opened by Edmund Hilary. A long journey, but a lovely way to enjoy yogurt as a breakfast or dessert. If you’re serving it as a dessert, it would match well with our Cardamom, Pistachio and Vanilla Shortbread.
Living in coastal California, our summers come twice — it gets hot in May, then it remains cool and often foggy while the inland valleys are hot. When the valleys cool down, we have our second summer, usually in September. True to form, this September warmed up and I made this delicious beverage twice for friends.
My grandsons were asking my daughter for stories about her childhood and she told them about the box freezer her grandparents kept in their basement filled with ice cream. Wide eyed, they wanted to know what her favorite flavor was. She told them Tin Roof Sundae. Despite it’s popular surge in the early 80’s, Tin Roof Sundae has since declined both in popularity and availability, but when the boys heard it was made with peanuts, chocolate sauce and vanilla ice cream they knew they had to try it.
I’ve combined these two pancake recipes together as they’re both unusually light pancakes as well as high protein. I couldn’t decide which one I like better so you get two to choose from! I hope you’ll enjoy them as much as I do. Be sure to check out the recipe for Maple-Vanilla Walnut Syrup below the second pancake recipe.
Baked Ricotta Custard with Cherries in Port Wine with Star Anise
Away from the Kitchen by Dawn Blume Hawkes;
Recipe by Chef Gail Gand
The natural sweetness of the port is enough for this light dish, and the frozen sour cherries are perfect when fresh fruit is not available.
Really. In 1985, when I wrote The Vanilla Cookbook, my editors asked me what vanilla could be used in besides ice cream, dessert and beverages. Quite honestly, the idea had never crossed my mind. However, they threw down the gauntlet next to my half-written manuscript. Experiment or give back the advance — what would you do?
Who doesn’t love the divine, inimitable flavor of pure vanilla ice cream? While it goes with everything – pies, cakes, tarts, cobblers and more – it’s perfect just by itself or with a lovely caramel or fudge sauce. Yummm!
This is a great pull-out-the-stops recipe for an elegant meal, but it’s also really easy to assemble. Pitting the cherries takes time unless you have a pitter, a handy gadget that speeds things up exponentially.
Fresh Vanilla Liquid –A Non-Alcohol Option
Courtesy of Rita Rivera Author of Milks Alive
A lot of people want an alcohol-free liquid vanilla option. Although there is vanilla flavor, I personally don’t like it as it is made with propylene glycol and it isn’t very flavorful. Rita Rivera also wanted an alcohol-free option and came up with fresh vanilla liquid. It doesn’t keep as long as vanilla flavor but you can make this recipe in small batches. Here is Rita’s recipe along with her comments.
As a child growing up in the 1950s, the American Dairy Board advised parents of the importance of milk – a glass full at least three times a day. Our grades came inside a little folder with more information on the need for milk. The Dairy
I admit I could never imagine Maple Sugar Pie or Maple Syrup Pie. I flat out love pure maple anything, but an entire pie made with maple sugar or syrup and nothing else to offset the sweetness — like pecans for instance — seemed like it would be cloying and a full-out sugar rush. Then a friend and I drove from Vermont to Quebec City in the early autumn of 2012. I knew that this would be my best chance to try Maple Sugar or Maple Syrup Pie. I was ready to convert — or not.
This is, hands down, the best panna cotta I’ve ever tasted. I suspect that the buttermilk plays a starring role as it provides a delicately tart undertaste. I have to say, I have never ordered a second dessert at a restaurant before, but my friend ate part of mine so, when he went to the rest room, I ordered a second one! Fortunately, he found this amusing.
Anyone with a stove, a pot and apples can make applesauce. But, really good applesauce? Use heritage apples and a few special ingredients and you’ve got yourself a kick-ass good dessert!
In 1969 I moved to a ridge along the Mendocino coast. Through serendipity I ended up in the second oldest farmhouse on the Coast and it came with 29 heritage apple trees! Needless to say, we had apple everything from early autumn until spring. Apple pie, apple crisp, apple cookies, apple cake, baked apples, candied apples and a whole lot of applesauce.
Amazingly enough, I still look forward to autumn for the apples. Let’s face it, there’s nothing quite like the snap of biting into a crisp apple and feeling and tasting the juices flood your palate!