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

SHOPPERS, PLEASE NOTE:

We will be closed Thursday, December 19th to Monday, January 6th. Orders placed during this time will be shipped upon our return.

We wish you and yours a wonderful holiday season!

Sorbets and Granitas

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When the heat’s on, the last last thing you want is kitchen time at the stove or have the oven blasting. This is when sorbets, granitas and popsicles are the best game in town. And what’s better than something bursting with summer flavor but light on the waistline? You can start the process early in the morning, and enjoy the fruits of your labor (pun intended) later in the day when you crave an icy treat.

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Lemon-Vanilla Granita

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One of the delightful things about granitas is that you can switch out the flavors and add herbs or spices without screwing things up. This is not baking where everything must be precise. Switch out the lemons for limes or pomegranate juice or watermelon or whatever comes up. With lemon granita you can easily add rum and have a Daquiri Granita or tequila and salt for a Margarita Granita. If you switch from lemons, to limes, add lots of mint to the lime zest/sugar syrup, remove it before freezing, add a little rum and, voila, you have Mojita Granita. Don’t add more than 2 – 3 tablespoons of alcohol to the granita mixture as it might not fully freeze, but you can serve the granita in glasses and pour a little more rum over the top.

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Cherry Vanilla Cake with Kirschwasser

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This delicious summer cake is a hybrid cross between a classic French clafouti and a coffeecake.  It has a very moist, dense crumb due to the high butter and eggs and low flour ratio.  It is a perfect afternoon dessert to serve with tea as well as a brunch or dinner dessert, especially as it can be made a day ahead of time. 

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Plum-Vanilla Sorbet

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My all-time favorite plums are Santa Rosa plums, created by none other than the famous Luther Burbank, who lived in the Santa Rosa Valley at the turn of the twentieth century. The flesh is yellow and red, super juicy and sweet, and the skins are tart purple. They have a heavenly flavor whether you eat, cook or bake with them. I planted a Santa Rosa plum at my home and have missed both the plum and the Blenheim apricot tree since moving.

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Exploring Meal Kits: Choosing Blue Apron

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Well over a year ago I started noticing ads for meal kit delivery services on Facebook. Hmmm, cool idea but not something I’d use. But the ads kept on coming, with enticing shots of produce and interesting entrees. In retrospect, I’m surprised I didn’t bite sooner, but I love the farmers’ markets, talking with the growers, tasting the  fresh produce and deciding what to prepare for the week. And, I do love cooking.

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Celery Walnut Salad

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Summer has arrived, which translates to grilling, barbecue and outdoor parties and activities. In other words, keep the food part quick and simple. That’s precisely what this salad is: Simple, crunchy, absolutely delicious.

Celery has a number of major health benefits,  it’s low calorie, and combined with toasted walnuts, red onion or shallots and an oil and lemon vinaigrette with just a drop or two of vanilla, it’s an easy, light salad.

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Chocolate Mousse Cake

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The uniqueness of this cake is that it is both cake and mousse in one.  Dense and killer-rich, it delivers an intense chocolate flavor that isn’t diluted with flour.  I often cover this cake with a simple chocolate glaze made from the same chocolate as the cake and enough butter to give it some gloss.  A slender piece served with a raspberry liqueur or espresso provides an elegant end to a memorable meal.

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Fava and White Bean Salad With Mint, Vanilla and Pistachios

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Every spring I look forward to at least one dish that includes fava beans. Like artichokes and asparagus, favas burst delicious green energy flavor. Truthfully, I never tasted favas until well into adulthood as my mother, who spent summers on her grandparents’ farm in Canada, always said that fava beans were animal feed. To that I say, “It’s good to be a cow.”

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Salmon with Curried Rum and Vanilla Sauce

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Commercial salmon season just opened on the California Coast. Sport fishing for salmon has been open for several weeks now and a friend of mine who crews on a few sailboats out of Moss Landing has shared both the prized Dungeness crabs and fresh salmon fillets from her friends at the harbor. In exchange, I’ve sent fresh pineapple upside-down cake back to her friends as a small thank you. What I’ve found is that those who fish love freshly baked desserts. Works well for all of us!

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Flo Braker’s Flourless Chocolate Torte

 

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This rich, creamy, dense flourless chocolate cake serves as a perfect dish for Passover Seder. A little goes a long way, so it can easily serve eight, but it also keeps well for left overs. A delightful dessert for those on a gluten free diet, this cake is versatile and delicious. However, don’t expect leftovers unless you are four or less enjoying this cake. It’s exceptionally good!

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A Sugar That’s Actually Good For You!

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Given all the bad press on the evils of sugar, we know we need to be judicious about our intake, but it’s oh-so-difficult!  We’re hard-wired to love it; sweet is the first taste sensation a newborn baby experiences, and for many of us, sweets are downright addictive. Given that we’re constantly reminded to limit our sugar consumption to prevent obesity, metabolic syndrome, diabetes and tooth decay, you can imagine my surprise when my favorite sugar — maple syrup — was recently declared a super food!

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Butterscotch Cake

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This decadent rich cake can be served throughout the year but is perfect for welcoming Spring. You can enjoy it with or without the frosting or chocolate honeycomb, or you can serve it plain with a dusting of powdered sugar. As strawberries become available, enjoy it with a big of caramel topping or whipped cream and sliced berries. Any way you serve it, it will be enjoyed!

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Chocolate Dipped Honeycomb Crisps

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While these deliciously crunchy candies do not actually contain honey, the bubbles that give them their light air airy texture and their deep golden color, conjure up images of  bees and nature’s sweet treat. Perfect for topping cakes and desserts or just served on their own, we think you’ll be pleased with their surprising texture and rich flavor.

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Gluten Free Chocolate Peppermint Crisps

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This time of year it’s impossible to miss all the cute Girl Scouts selling their cookies on every corner, and no cookie sells better than the traditional Thin Mints. While the Girl Scouts are starting to offer gluten free options, not all of the girls carry them and they’re not yet available in every variety of cookie. We think these Gluten Free Chocolate Peppermint Crisps, are a good runner up to this American classic, and when you make them at home you can enjoy them year ’round!

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What’s New at the 2016 Fancy Food Show

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Visiting the San Francisco Specialty Food Show is always a January highlight for West Coast food professionals. It’s like a giant no-host cocktail party but with samples of 80,000 foods and beverages but no cocktails. Although I don’t remember when I first attended a show, it was sometime in the late 1980s. At that time, the event was housed in the main hall at Moscone Center, and it was possible to walk the entire show, visit with vendors and eat yourself silly in one day. Walking even one full row meant required a certain amount of discipline, however.  Chocolates, olive oil, lots of cheeses, more chocolates, olives, sausages, hard candies, scones and soda might all be in the same row. It took me several shows to remember that I didn’t have to taste everything, no matter how enticing, especially in random order. Fortunately, there were pitchers filled with water strategically placed to clear jaded palates.

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Let Them Eat Cake Pudding!

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It’s the end of the holiday season.  You’re cleaning out the refrigerator and discover a big chunk of stale pound cake wrapped in foil. Or, there’s the nut cake you were gifted; you’ve meant to serve it before now but it’s gotten too dry. No need to waste what you’ve already got as stale cake just begs for new life!

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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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