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- Des, The Grommet
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Vanilla Glaze for Grilled or Poached Meats, Fish, Poultry or Vegetables

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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.

I especially like using Madeira because it imparts a very unique flavor. That said, you can switch out dry sherry or Marsala if you prefer. If you don’t want to use alcohol, substitute a like amount of broth. Make it early in the day and set it aside until needed.

This delicious glaze is equally good on lamb, pork, poultry, and fish. Vegetarian/vegan? No problem. Grill or bake tofu or tempeh, portabello mushrooms eggplant and zucchini.

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Patricia Rain
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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
Patricia Rain
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Why do our customers love Rain's Choice vanilla?

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