Thursday, January 27, 2011
Chocolate, not Vanilla
Tuesday, February 8 from 5 till 7 p.m. Casa di Vino and Chocolaterie Stam present “For Your Valentine” - A tasting of chocolates & vino your valentine will love. at Casa di Vino, 8805 Chambery Blvd., Suite 250, Johnston, IA 50131
Vanilla, Not Chocolate
Valentine's Three Course Dinner from the good folk at Nielsen-Massey Vanillas
Kheer Royale
Courtesy of Flannery & Katherine Good of www.fashionablybombed.com
Champagne
1 ounce Cardamom Simple Syrup
1 ounce Saffron-infused Vodka
4 drops Nielsen-Massey Pure Rose Water
Add saffron-infused vodka, simple syrup and rose water to a champagne flute. Top with champagne and gently stir. Cardamom Simple Syrup 1 cup sugar1 cup water10 cardamom pods (crushed) Combine water, sugar and cardamom pods in a medium saucepan. Boil until sugar has dissolved, stirring frequently. Let sit for at least one hour. Let cool, strain and store in refrigerator.Saffron-infused Vodka1/2 cup vodka1/2 teaspoon saffron strandsCombine Vodka and saffron strands in a sealed container. Let sit over night, shaking occasionally. Note: the longer you let the saffron soak, the more intense the saffron flavor will be.
Makes 2
Accompany the Kheer Royal with Cherry Vanilla Chicken - an easy-to-make, yet impressive main dish. Plate two chickens and enjoy the leftovers for lunch.
Cherry Vanilla Chicken á la Nielsen
From Nielsen-Massey Vanillas A Century of Flavor
3/4 dried cherries, coarsely chopped
1/3 cup Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
4 boneless skinless chicken breasts
2 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
Salt and freshly ground pepper to taste
2 tablespoons olive oil
2 teaspoons minced fresh rosemary
1 cup dry white wine
Soak the cherries in the vanilla extract in a bowl for 10 minutes. Rinse and pat dry the chicken. Cut a pocket in the thickest part of each chicken breast. Spoon 1/2 tablespoon of the vanilla paste into each pocket and stuff with the marinated cherries, reserving some for the sauce. Secure each pocket closed with two wooden picks.
Preheat the oven to 350 degrees. Season the chicken with salt and pepper. Heat the olive oil in an ovenproof skillet. Sauté the chicken in the hot oil over medium-high heat until golden brown on each side. Sprinkle with the rosemary. Bake for 20 to 25 minutes or to 160 degrees on a meat thermometer.
Remove the chicken from the skillet and place one on each of four dinner plates. Remove the wooden picks. Place the skillet over medium-high heat. Pour the wine into the skillet, scraping the bottom of the pan with a wooden spoon, to deglaze the pan. Add the reserved cherries and vanilla extract. Cook until the liquid is reduced. Spoon approximately 2 tablespoons of the cherries and sauce over each chicken breast.
Note: Reduce is when a liquid is cooked until the liquid amount decreases and thickens, which intensifies the flavor.
Serves 4
After cherry chicken, mocha cake will please the sweetest of taste buds. Make it in a heart-shaped pan to add to the ambiance! Slice two pieces and save the rest for later.
Vanilla-Mocha Café Cake
From Nielsen-Massey Vanillas "A Century of Flavor"
2 eggs, lightly beaten
1/2 cup canola oil
1 cup plain yogurt
1 cup cooled brewed black coffee
2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
2 teaspoons Nielsen-Massey Pure Coffee Extract
1 teaspoon Nielsen-Massey Pure Chocolate Extract
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa
2 teaspoons baking soda
1/2 teaspoon salt
Preheat the oven to 350 degrees. Coat a 12-cup Bundt pan with nonstick cooking spray.
Beat the eggs, canola oil, yogurt, coffee, vanilla extract, coffee extract and chocolate extract in a mixing bowl using an electric mixer on low speed. Add the sugar, flour, cocoa, baking soda and salt. Beat on medium speed for 2 minutes; the batter will be thin. Pour the batter into the prepared cake pan. Bake for 35 to 40 minutes until the cake tests done. Cool in the pan on a wire rack for 15 minutes. Invert onto a serving platter. Serve with Nielsen-Massey's Cherries Jubilee Sauce.
Serves 12 to 16
Nielsen-Massey's Cherries Jubilee Sauce
2 (21-ounce) cans sweet cherries in heavy syrup
1/4 cup brandy
1/4 cup firmly packed dark brown sugar
1 teaspoon Nielsen-Massey Pure Chocolate Extract
2 teaspoons Nielsen-Massey Tahitian Pure Vanilla Extract
Combine the cherries, brandy, brown sugar, chocolate extract and vanilla extract in a large sauté pan. Cook over medium heat for 8 to 10 minutes or until the sauce thickens. Serve over Vanilla-Mocha Café Cake.
Makes about 5 cups
Valentine cooks can't go wrong with a delicious homemade meal, a rose decorated table, dim candlelight and romantic music.
About Nielsen-Massey Vanillas
Throughout its more than 100 year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world. The full line of Nielsen-Massey's Pure Vanilla products include: Vanilla Beans and Extracts from Madagascar, Tahiti and Mexico; sugar and alcohol-free Madagascar Bourbon Pure Vanilla Powder; Madagascar Bourbon Pure Vanilla Bean Paste; Madagascar Bourbon Pure Vanilla Sugar and Certified Organic Madagascar Bourbon Pure Vanilla Extract and Beans.
Nielsen-Massey Vanillas recently introduced a line of Pure Flavors: Pure Chocolate Extract, Pure Almond Extract, Pure Orange Extract, Pure Lemon Extract, Pure Coffee Extract, Pure Peppermint Extract, Orange Blossom Water and Rose Water. All Nielsen-Massey products are Allergen-Free and certified Kosher and Gluten-Free. The company is headquartered in Waukegan, Illinois, with production facilities in Waukegan and Leeuwarden, The Netherlands.
Kheer Royale
Courtesy of Flannery & Katherine Good of www.fashionablybombed.com
Champagne
1 ounce Cardamom Simple Syrup
1 ounce Saffron-infused Vodka
4 drops Nielsen-Massey Pure Rose Water
Add saffron-infused vodka, simple syrup and rose water to a champagne flute. Top with champagne and gently stir. Cardamom Simple Syrup 1 cup sugar1 cup water10 cardamom pods (crushed) Combine water, sugar and cardamom pods in a medium saucepan. Boil until sugar has dissolved, stirring frequently. Let sit for at least one hour. Let cool, strain and store in refrigerator.Saffron-infused Vodka1/2 cup vodka1/2 teaspoon saffron strandsCombine Vodka and saffron strands in a sealed container. Let sit over night, shaking occasionally. Note: the longer you let the saffron soak, the more intense the saffron flavor will be.
Makes 2
Accompany the Kheer Royal with Cherry Vanilla Chicken - an easy-to-make, yet impressive main dish. Plate two chickens and enjoy the leftovers for lunch.
Cherry Vanilla Chicken á la Nielsen
From Nielsen-Massey Vanillas A Century of Flavor
3/4 dried cherries, coarsely chopped
1/3 cup Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
4 boneless skinless chicken breasts
2 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
Salt and freshly ground pepper to taste
2 tablespoons olive oil
2 teaspoons minced fresh rosemary
1 cup dry white wine
Soak the cherries in the vanilla extract in a bowl for 10 minutes. Rinse and pat dry the chicken. Cut a pocket in the thickest part of each chicken breast. Spoon 1/2 tablespoon of the vanilla paste into each pocket and stuff with the marinated cherries, reserving some for the sauce. Secure each pocket closed with two wooden picks.
Preheat the oven to 350 degrees. Season the chicken with salt and pepper. Heat the olive oil in an ovenproof skillet. Sauté the chicken in the hot oil over medium-high heat until golden brown on each side. Sprinkle with the rosemary. Bake for 20 to 25 minutes or to 160 degrees on a meat thermometer.
Remove the chicken from the skillet and place one on each of four dinner plates. Remove the wooden picks. Place the skillet over medium-high heat. Pour the wine into the skillet, scraping the bottom of the pan with a wooden spoon, to deglaze the pan. Add the reserved cherries and vanilla extract. Cook until the liquid is reduced. Spoon approximately 2 tablespoons of the cherries and sauce over each chicken breast.
Note: Reduce is when a liquid is cooked until the liquid amount decreases and thickens, which intensifies the flavor.
Serves 4
After cherry chicken, mocha cake will please the sweetest of taste buds. Make it in a heart-shaped pan to add to the ambiance! Slice two pieces and save the rest for later.
Vanilla-Mocha Café Cake
From Nielsen-Massey Vanillas "A Century of Flavor"
2 eggs, lightly beaten
1/2 cup canola oil
1 cup plain yogurt
1 cup cooled brewed black coffee
2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
2 teaspoons Nielsen-Massey Pure Coffee Extract
1 teaspoon Nielsen-Massey Pure Chocolate Extract
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa
2 teaspoons baking soda
1/2 teaspoon salt
Preheat the oven to 350 degrees. Coat a 12-cup Bundt pan with nonstick cooking spray.
Beat the eggs, canola oil, yogurt, coffee, vanilla extract, coffee extract and chocolate extract in a mixing bowl using an electric mixer on low speed. Add the sugar, flour, cocoa, baking soda and salt. Beat on medium speed for 2 minutes; the batter will be thin. Pour the batter into the prepared cake pan. Bake for 35 to 40 minutes until the cake tests done. Cool in the pan on a wire rack for 15 minutes. Invert onto a serving platter. Serve with Nielsen-Massey's Cherries Jubilee Sauce.
Serves 12 to 16
Nielsen-Massey's Cherries Jubilee Sauce
2 (21-ounce) cans sweet cherries in heavy syrup
1/4 cup brandy
1/4 cup firmly packed dark brown sugar
1 teaspoon Nielsen-Massey Pure Chocolate Extract
2 teaspoons Nielsen-Massey Tahitian Pure Vanilla Extract
Combine the cherries, brandy, brown sugar, chocolate extract and vanilla extract in a large sauté pan. Cook over medium heat for 8 to 10 minutes or until the sauce thickens. Serve over Vanilla-Mocha Café Cake.
Makes about 5 cups
Valentine cooks can't go wrong with a delicious homemade meal, a rose decorated table, dim candlelight and romantic music.
About Nielsen-Massey Vanillas
Throughout its more than 100 year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world. The full line of Nielsen-Massey's Pure Vanilla products include: Vanilla Beans and Extracts from Madagascar, Tahiti and Mexico; sugar and alcohol-free Madagascar Bourbon Pure Vanilla Powder; Madagascar Bourbon Pure Vanilla Bean Paste; Madagascar Bourbon Pure Vanilla Sugar and Certified Organic Madagascar Bourbon Pure Vanilla Extract and Beans.
Nielsen-Massey Vanillas recently introduced a line of Pure Flavors: Pure Chocolate Extract, Pure Almond Extract, Pure Orange Extract, Pure Lemon Extract, Pure Coffee Extract, Pure Peppermint Extract, Orange Blossom Water and Rose Water. All Nielsen-Massey products are Allergen-Free and certified Kosher and Gluten-Free. The company is headquartered in Waukegan, Illinois, with production facilities in Waukegan and Leeuwarden, The Netherlands.
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