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I'm amazed at how superior your vanilla is!
- Des, The Grommet

Vanilla Paste Recipes

I bet you bought vanilla paste for one recipe and then didn’t know what to do with the rest of it. Am I right? Well, here are some of the Vanilla Queen’s favorite vanilla paste recipes for you to enjoy like a recipe for SPRING VEGETABLES WITH TAHITIAN VANILLA PASTE VINAIGRETTE and MOLTEN CHOCOLATE CAKE and so many more! Bon appetit!

Molten Chocolate Cakes

Current Chocolate Molten Lava Cake

 

Guittard-chocolateIMG_0281-300x225These cakes are my latest downfall.  I discovered that you don’t have to use them right away to enjoy the smooth

exterior and melted center of these chocolaty mini-cakes. Make the recipe, bake it off and use however many of the little cakes you want.  Wrap the rest and refrigerate or freeze.  When you’re ready for a rich chocolate hit, pop the room-temperature cakelet into the microwave for about 10 seconds.  The center will be soft and oozy and ready to give you the rush you’ve been hoping for. These  cakelets are really rich. If you want three-bite desserts, make eight or ten instead of six.

Key Lime – Vanilla Pie

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My recent trip to Costa Rica was fortuitous in several respects, not the least of which was that one of my favorite tropical fruits was in season and I indulged myself at every opportunity. There are three varieties of passion fruit; the variety I had in Costa Rica is the same as lilikoi in Hawaii. It is a tart fruit but with the lovely underlying flavor of passion fruit. Called Maracuya in Latin America, it is made into a refreshing beverage served icy cold as well as a rich, creamy pie. It occurred to me as I ate a piece, that the recipe was either similar to, or the same as, the one I use for Key Lime pie.

Apple and Blueberry Cake

IMG_4429_FotorThis 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.

Vanilla Coconut Cream Ice Cream

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Just about everyone has a summertime ice cream memory. We didn’t have the Good Humor Man where we lived, but when I was eight and my brother was four we visited our Connecticut cousins and discovered the joy of the arrival of the Good Humor Man in the neighborhood and the art of begging for a popsicle or ice cream bar.

Salmon with Curried Rum and Vanilla Sauce

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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!

Vanilla Cupcakes with Mascarpone Vanilla Cream Frosting

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Have you noticed how many baked goods will lead with “Vanilla” but the cake, cookie, etc. tastes completely bland and doesn’t have the signature flavor of pure vanilla? If so, you will really enjoy this recipe. Not only does vanilla flavor come through loud and clear, the Mascarpone frosting is so good you’ll want to eat it by the spoonful right from the bowl! A perfect recipe to give as a thank you gift, but make sure you make extra for yourself!

What is vanilla paste?

We’ll tell you, plus share with you our favorite vanilla paste recipes!

In 1967 I saw my first vanilla bean. I was already 24 years old. This shouldn’t sound remarkable but it actually is because even finding a vanilla bean in San Francisco in 1967  took some effort.

I had a friend who had lived in Italy and traveled a great deal in Europe. He and I were in a coffee and spice store and he bought me a vanilla bean. I was enchanted by the aroma but completely puzzled about how to use it. He told me to put it in my container of coffee beans and the vanilla would perfume the coffee. So I did. It wasn’t until 1985 that I learned how to use vanilla beans in any other way. Once I knew how, I never stopped using them but I’ve expanded my vanilla repertoire considerably since then.

There’s a reason why I share this story. Before the Food Network became so popular, most people had no clue about how to use vanilla beans. Probably had never seen them either.  Once they became a regular on the Network,  everyone had  to use vanilla beans in their baking and dessert making.

Not Your Grandmother’s Colcannon

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Most traditional comfort foods were born from necessity, are steeped in tradition and evoke such strong memories of childhood that no matter how simple, (and sometimes boring,) we tend not to stray far from the original recipe. Colcannon, the traditional Irish skillet dish of boiled cabbage and mashed potatoes, literally meaning white headed cabbage, is one of those dishes.

Jam Cakes

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Jam cakes are a quick-to-make dessert with ingredients usually found in refrigerators and pantries. The recipe makes six or more cupcake size “cakelets,” depending on the size of your tins.  You can use whatever type of jam you’d like. In the photo above I’ve used raspberry jam. In the photo below I used lemon curd. The cakelets were very lemony and delicious. I’ve also sometimes skipped the glaze and used powdered sugar instead. Perfect for an afternoon treat or packed for lunch at school or work.

Sikarni

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.

Grismelli – Vanilla Scented Cornmeal Cookies

Grismelli-Cookies

Years ago Earl Darny was the pastry chef at Bay Wolf Restaurant in Oakland, one of my favorites in an area filled with amazing restaurants. Earl gave me this recipe saying, “This is one of my favorite cookies.” He later went on to open his own bakery.

I finally made them for the first time this afternoon; they’re fairly addictive.

Gingerbread with a Lemon-Vanilla Glaze

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I always associate gingerbread as just right for a cozy evening at home when it’s chilly outside. Of course it’s terrific any time of the year, and if you’re a ginger lover, this is an especially good recipe as it has both powdered and crystalized ginger as well as complementary spices that enhance the flavor. It’s also quite moist as it contains applesauce and has a delicate lemon-vanilla glaze.  Gingerbread served warm from the oven with whipped cream is hard to beat, but it’s also good lightly toasted with butter or cream cheese on a leisurely weekend morning.

Russian Tea Cakes

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Whenever I think about holiday baking, Russian Tea Cakes (aka Mexican Wedding Cookies) are at the forefront of my mind. What’s not to love about the buttery, crumbly deliciousness of these cookies. with their fragrant toasted nuts and powdered sugar spilling everywhere? Okay, the powdered sugar part can be annoying. What I also love about these cookies is that they’re pretty much popular worldwide with essentially the same ingredients though some come with a few special touches. I recently found a unique version of these cookies in Sunset Magazine. Created by Yigit Pura of “Tout Sweet Patisserie,” they are noted for their extreme crispness and toasty-brown butter flavor. I also like that they’re made with vanilla bean paste. The recipe calls for 1 tablespoon cognac or brandy. Prefer a different alcohol or want to substitute a liqueur? Why not? And, if you don’t want alcohol, you can substitute milk.

Mom’s Best Cheesecake

Courtesy of Chef Stephany Buswell: www.chefany.com

Stephany says about this recipe: “When I was a child my mom made this cheesecake for every holiday or special occasion. My mom died when I was 17 and I forgot about her cooking until I became a serious baker in my 20s. I began searching for a recipe like the one my mother had made but could never duplicate the recipe.

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  • You get MORE FLAVOR because we use 20% more beans in our extracts than is required by law!
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For an update on the 2016 vanilla shortage, please see "Why is Vanilla so Expensive?"

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