Adding a teaspoon or two of vanilla extract to a batch of brownies, chocolate chip cookies or creme brulee is no cause for surprise to any cook, novice or otherwise. Add the same to spicy tequila shrimp, apricot-mango BBQ ribs or white-bean chili, and that's grounds for outright alarm!
Not so, though, if you're a fan of Nielsen-Massey , the vanilla specialists who've been producing pure vanilla extracts and other natural flavorings for more than 100 years and who've come up with loads of tantalizing recipes for savory main courses and side dishes that will surprise your taste buds in the sweetest way possible. Try this almond vinaigrette with your favorite salad, or serve the vanilla lobster sauce over bowtie pasta.
• 2 teaspoons Dijon mustard
• 2 teaspoons maple syrup
• 1 teaspoon Nielsen-Massey Madagascar Bourbon pure vanilla extract
• 1/4 teaspoon Nielsen-Massey Madagascar pure almond extract
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• 1/2 cup canola oil
• 1/4 cup natural rice vinegar
Whisk the mustard, syrup, vanilla and almond extracts, salt and pepper in a bowl. Add the canola oil in a fine stream, whisking constantly until incorporated. This will emulsify the dressing and prevent it from separating. Slowly whisk in the vinegar.
Makes 3/4 cup.
• 4 cups organic vegetable stock
• 1/2 cup white wine
• 1/2 teaspoon Worcestershire sauce
• 1 tablespoon Nielsen-Massey Madagascar Bourbon pure vanilla extract
• 2 whole garlic cloves
• 1 leek, rinsed and coarsely chopped
• 2 bay leaves
• 1/8 teaspoon nutmeg
• 1/4 teaspoon paprika
• 1/4 teaspoon white pepper
• 1 teaspoon salt
• 3 tablespoons clarified butter (see note )
• 3 tablespoons cake flour
• 1/2 teaspoon Nielsen-Massey Madagascar Bourbon pure vanilla powder
• 1 cup heavy cream, warmed
• 1 1/2 pounds cooked fresh or frozen lobster meat, coarsely chopped
• Hot cooked bowtie pasta
• Chopped fresh parsley for garnish
• Freshly grated Romano cheese for garnish
In a large saucepan over medium heat, combine the stock, wine, Worcestershire sauce, vanilla extract, garlic, leek, bay leaves, nutmeg, paprika, pepper and salt. Simmer for 1 hour. Strain through a fine-mesh strainer into a bowl and set aside.
Place the clarified butter in a large saute pan over medium heat. Whisk in the flour and vanilla powder. Cook for 2 to 3 minutes, whisking constantly. Gradually whisk in the strained stock mixture. Cook, whisking frequently, for 20 minutes, or until the sauce begins to thicken.
Add the warm cream and lobster to the sauce. Cook until heated through. Place the hot pasta in a serving bowl and spoon the lobster sauce over the top. Garnish with parsley and grated cheese.
Note: To clarify butter, melt the butter in a small saucepan and skim off the white milk solids that come to the top. The remaining clear butter is less heat sensitive, which reduces the risk of burning.
Makes 4 to 6 servings.
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