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- Des, The Grommet
Announcing the 2nd Santa Cruz Vanilla Festival
Friday, September 29, 2017 • Santa Cruz, CA • Come Meet the Queen!
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Brunch

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.

Conchas – Sweet Mexican Breakfast Bread

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Sweet Breakfast Breads with Flavored Shell-Shaped Toppings
From Yucatan: A Culinary Expedition by David Sterling
David says, “The Conchas I enjoyed on my first trip to Mexico many years ago still stand out as the benchmarks: gently sweet, yeasty dough–almost creamy–topped with crumbly, sugary caps in different flavors. None that I have tried since come close to that original ecstasy–except for homemade ones. “Conchas” means “shells” and refers to the characteristic pattern traced in the flavored toppings.”

Mango Lassi

Mango Lassi

If you are unfamiliar with lassis, they are a traditional Indian yogurt-based beverage designed to refresh and to cool you down. They can be served any time of day or in the evening.  This is a sweet lassi which also contains rose water an ingredient used in beverages and desserts in India. If you don’t have rose water, don’t worry; it’s not essential.

Two Light As a Cloud Pancake Recipes

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 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.

Buckwheat Pancakes with fresh Pecans and Blackberry Syrup

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Away from the Kitchen by Dawn Blume Hawkes
 Recipe by Chef Robert del Grande

There is something about the sound of “buckwheat” when you say it before “pancakes.” It suggests another depth of flavor—an old-time flavor, a bit of tradition, something a little more intriguing than the usual. Buckwheat adds a wonderful nutty, earthy flavor and a deeper, richer color to pancakes. It gives the pancakes a nice country feel. When you add the pecans and the blackberry syrup, it becomes another wonderful world.

Lemon Trifle with Berries

Lemon Trifle with Berries

If you have teenagers, you’ll probably want to skip this blog as the main ingredient in trifle is stale cake. If you actually do occasionally have stale (or extra) cake — with or without teenagers — read on!

If you’re unfamiliar with trifle, it’s a British invention for using  stale cake. Which does lead one to wonder if stale cake is a common problem for the Brits because their teenagers are sent off to boarding school.

Amaranth Porridge

Courtesy of Carol Fenster, PhD, from 125 Gluten-Free Vegetarian Recipes

Carol says, “Historians tell us that amaranth was a primary food for the ancient Aztecs (and also other indigenous cultures in Mesoamerica as well as Incan culture; Ed). Known as one of the most nutritious grains on earth, it is an excellent choice for the gluten-free diet. Here, it is cooked into a hearty porridge. Make a batch and refrigerate it; eat it throughout the week for a good start to your day.”

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.

Dutch Baby Pancake with Chocolate Sauce

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Courtesy of Stephany Zonis

My mother made a variation of this baked pancake for Sunday morning breakfasts. There really isn’t much to it, but it somehow manages to rise dramatically as it bakes. I have improved the original recipe by adding a little sugar and lemon zest–and, of course, vanilla!

Why do our customers love Rain's Choice vanilla?

  • You get MORE FLAVOR because we use 20% more beans in our extracts than is required by law!
  • 99% of all vanilla products are imitation. Ours are 100% PURE!
  • We carefully choose all products to assure best QUALITY & FLAVOR!
  • Our farmers are paid a FAIR PRICE.
  • Our vanilla beans are SUSTAINABLY grown.
  • Everything we sell is ORGANICALLY grown.
  • Your purchase here supports our HUMANITARIAN efforts.

Thank you for supporting The Vanilla Company and our farmers! BUY HERE now.

For an update on the 2016 vanilla shortage, please see "Why is Vanilla so Expensive?"

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