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

The Queen’s Coeur a la Creme

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Coeur a la Creme is rarely seen on dessert menus, which is too bad as it’s both rich and light at the same time, a perfect accompaniment to fresh berries and stone fruits and fun with lightly sweetened, crisp cookies. It’s also lovely with sliced pound or chiffon cake. I clearly remember the first time I had it. It was 1978

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Chicken Marsala

Chicken Marsala has been around since the 19th century, but it’s well worth dusting off and enjoying. The recipe itself  probably originated in Western Sicily within a community of British ex-patriots in the region where Marsala wine is produced. 

Not only is it an entree you can have on the table in roughly 30 to 45 minutes or less, it’s a one-pan-dish, it makes its own gravy via a reduction sauce, there’s a romantic edge to it, and it appears far more complicated to prepare than it actually is.

Serve with polenta, a wild rice and basmati pilaf, risotto, or roasted new potatoes.

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Vanilla Creme Eggs

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Crème Eggs – Time honored store bought confections indicating the arrival of spring ­– Now available at your fingertips!

With the crack of their hard chocolate shell revealing syrupy yolk centers, these decadent treats have been delighting kids and adults for generations. Candies that have traditionally been available annually, can now be yours the whole year through. This recipe, adapted from Food 52, will light up your dessert buffet.

Wanting to take a more sophisticated approach? With the simple modification of removing the yellow centers, this recipe can easily be transformed, resulting in delicate vanilla crèmes.

Enjoy!

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Cherry-Vanilla Rugelach

Melissa Clark wrote about Cherry Rugelach in the NY Times saying, that bakers should have as much fun making this recipe as eating them, and that they are “sturdy and pretty” so ideal for giving as gifts, holidays or not. Being the Vanilla Queen, I tampered with the recipe right away by adding a bit more  vanilla, because we all know that Montmorency cherries always go better with extra vanilla!

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Guinness Gingerbread Cupcakes with Lime-Vanilla Frosting

 Adapted from David Lebovitz’ Ready for Dessert

In honor of Irish heritage (mine and a lot of other Americans who also have Irish ancestors), I wanted to make something special for those who celebrate St. Paddy’s Day. Unfortunately, the Irish are not known for their desserts. However, Guinness Stout is in every Irish pub and is the beverage of choice on March 17th.

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Mushroom Barley Soup

What’s not to love about soup? It doesn’t require a lot of kitchen experience to make a good soup. It’s warming, nutritious, and good any time of the day, especially when it’s chilly or wet outside or you’re under the weather. Further, soups are a great way to use up leftovers, and soup, like pasta, makes an inexpensive, comforting meal. I keep quarts of homemade soup in my freezer for all the reasons noted above, and Mushroom Barley Soup is one of my favorites.

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A Riff on Marcella Hazan’s 3 Ingredient Pasta Sauce

If the name, Marcella Hazan, doesn’t trigger immediate recognition, it’s understandable, as she slipped quietly into the American culinary world in the 1970s, bringing with her an introduction to a world of Italian cuisine quite different from the overcooked pasta, insipid tomato sauces and mediocre pizza Americans ate in the 1950s and 60s. (The difference was captured beautifully in the 1996 film, The Big Night, highly recommended if you are a fan of good Italian food.) 

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Sticky Toffee Pudding

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During my time in Devon, England, one of my goals was to try Sticky Toffee

Pudding. For those of you unaware of English vernacular, “pudding” is used interchangeably with “dessert” and includes cakes, and other baked goods. To add to the confusion, puddings can also be savory, such as Yorkshire Pudding, which is served with roast beef. So Sticky Toffee Pudding is actually a cake that can be baked or steamed and is smothered in a caramel-like sauce.

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Great Homemade Food Gifts for the Holidays!

The holidays are happening this minute! If you’re in deer-to-the-headlights mode, there’s still time to pull it together and make gifts for family and friends without needing to trek to the malls and deal with traffic jams and long lines. And, the good news is that homemade food gifts are far more appreciated than “stuff.” So roll up your sleeves and let’s get started.

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Pumpkin Muffins

Every autumn, as the temperatures drop, we are drawn to all things pumpkin and butternut squash. But is it really all about the squash or about the warming spices that bring these quintessential American foods to life? After all, winter squashes have a delicate flavor. The spices, on the other hand, were once worth a royal ransom and for good reason; they ignited our taste buds, warmed our bodies and provided an exotic pallet of flavors heretofore unknown in Europe. And who can dismiss the power of Pumpkin Muffins baking in the kitchen on a chilly late autumn or winter morning?

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Mulled Wine Cranberry Sauce

No Cranberry Sauce with the turkey? A few years ago there was a cranberry shortage and word spread quickly. Within a few weeks, there were no packages available in the markets. Fortunately, this year, we’re in far better shape. This is a good thing as everyone knows we need cranberry sauce with turkey! They’re both native to the Americas, along with Maple Syrup, allspice and vanilla.

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Persimmon and Pear Salad with Blue Cheese and Pecans

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When the weather outside is cold and damp, salad isn’t the first thing that comes to my mind when I’m planning a meal. That said, salads are a refreshing contrast to a rich, heavy stew, a hearty grain dish, or roasted meat. I like the subtle sweetness and crispness of Fuyu persimmons and Japanese pears, but if neither is available or you prefer, substitute firm, crisp apples and grapes. The salty, sharp character of blue cheese balances the sweetness of the fruit. A good appetite stimulator! And trust me on the vanilla. It always brightens salads.

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Pumpkin Chiffon Cake

Pumpkin and vanilla were meant for each other. Ditto with all the spices in this incredibly light, moist, delicious cake. Really, what could say autumn better than a freshly baked Pumpkin Chiffon Cake, a Pumpkin Pie or Pumpkin Spice Latte? Over the years I’ve really come to appreciate really fresh spices. I grate my nutmeg and grind allspice and cinnamon in a coffee grinder dedicated just for spices. The flavors really pop when they’re fresh. And our dear vanilla is the backup chorus once again, making sure all the flavors work synergistically.

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Crusted Baked Chicken with Mozzarella and Pesto

Recently I found an interesting re-do on Chicken Parmigiana in a magazine. The recipe came from  Kitchen Remix, by Clarkson Potter. I’m surprised that somehow I never had the wildly popular Chicken Parmigiana, or maybe I saw it on a menu but chose not to order it. Who knows? What caught my eye about this recipe is that this summer my teen grandsons are putting their stay-at-home time to good use by learning to cook. This delicious recipe sounded like the ideal easy chicken dish to teach them, from the crushed potato chip crust to the creamy mozzarella topping that could then be popped into warm buns with more melted cheese, and eaten as a sandwich.

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What’s In Your Pantry? Part Two

What’s In Your Pantry?  Part Two

 Wow! Who would have thought that writing about pantries would be fascinating. I effectively stepped back into our American past when pantries were crucial for making it through the winter. At the same time, we’re exploring how to best navigate a segment of our current, rather challenging history, as it unfolds.

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