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

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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!

Chocolate Cream Scones

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Who wouldn’t want a plate of scones fresh from the oven? Especially cream scones! Delicate, tender, with flecks of melted chocolate, these scones were originally the brain-child of the chocolate diva, Alice Medrich. My friend and co-instructor of classes on vanilla at our local community college, Anne Baldzikowsky, tweaked the recipe slightly by dusting Rain’s Choice Vanilla Sugar over the tops of the dough, making them sparkly and slightly crunchy.

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Vanilla Cupcakes with Mascarpone Vanilla Cream Frosting

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Have you noticed how many baked goods will lead with “Vanilla” but the cake, cookie, etc. tastes completely bland and doesn’t have the signature flavor of pure vanilla? If so, you will really enjoy this recipe. Not only does vanilla flavor come through loud and clear, the Mascarpone frosting is so good you’ll want to eat it by the spoonful right from the bowl! A perfect recipe to give as a thank you gift, but make sure you make extra for yourself!

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Creme Fraiche Whipped Cream

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Adding a little creme fraiche when you are whipping cream will help to stabilize it. No deflating, leaking or other problems, and no need to add cornstarch or gelatin to keep the whipped cream looking good on top of the pie or cake. Creme Fraiche is a lightly cultured cream so it has a pleasant tartness to it — not too pronounced but just enough to give the whipped cream a slight edge.

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Pomegranate Molasses & Vanilla Chicken

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I’m  currently enamored with the combination of pomegranate molasses, Mediterranean spices and ground vanilla beans. Sweet, tart, salty, savory. With a fast turn of the wrist you can make a “same old” weeknight meal into an “oh yeah!” dinner. This recipe is liberally adapted from Sunset Magazine. They also used carrots but I think Maui or cippolini onion chunks, or sweet potatoes would be dynamite thrown into the pot with or without the carrots. I had asparagus roasting on the rack above the chicken and was pleasantly surprised by how well it blended, but I wish I’d also had some potatoes roasting too. In other words, adapt, adapt, adapt. I’m thinking pork chops or even pork tenderloin would soak in all this juicy goodness. What about you?

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Grilled Snapper with Tropical Fruit Salsa

 

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One of the pluses about living on the Central California coast is the fresh fish! I live down the street from a couple of fishermen and occasionally I go out on the Bay with them, though I admit, it’s more for the boat ride and being on the water than it is for the fishing. What I’ve learned as they’ve reeled the fish in, is that the markets use names like “snapper” and “cod” when the fish is actually one of the many varieties of rock fish. I mention this because it really doesn’t matter what firm-fleshed white fish you use to make this and many other fish dishes. It’s more about choosing fresh fish that ideally is also sustainable. If you are concerned about what fish to choose regarding sustainability, check fishwatch.gov.

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Strawberry Rhubarb Fool With Vanilla Cream

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You’ve got to love the quirky names the Brits have for some of their older recipes. Fool is one of my favorites though Bubbles and Squeak and Toad-in-a-Hole are up there on my list of “faves.”

This is a little different from traditional Fool recipes, which are made with minced or pureed fruits and whipped cream or custard.  This recipe has cooked rhubarb and strawberries, whipped cream blended with crème fraiche and delicate rose water. You are welcome to substitute other fruits for the strawberries and rhubarb if you choose. Just keep the proportions more or less the same.

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The Queen’s Best Stuffed Russian Eggs

Are you crazy for stuffed eggs too? Really, I can’t imagine spring and summer picnics – inside or out – without these silky smooth, delicious gems.

What’s interesting is there are so many variations, both regional and individual. Years ago I had a boyfriend who always referred to them as Russian eggs. I actually prefer that name over “deviled” or “stuffed” but I was curious if Russian eggs contained specific or unique ingredients.

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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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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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Fresh Fruit Tart

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Courtesy of Anne Baldzikowski, Easy Artisan: Simple Elegant Recipes for the Everyday Cook

Anne says, “This is a favorite dessert at summertime parties when we have such an abundance of colorful and tasty fruits. It was also a favorite dessert of mine that I learned how to make in pastry school. After graduation I was so enamored by the pretty fluted edged French tarts that I started a wholesale bakery called The Queen of Tarts! Coffee houses, caterers, restaurants, and hotels soon called with orders for this eye-catching dessert.”

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Artichoke and Asparagus Culinary Tips

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 Many years ago I swore that I would never live where I couldn’t easily get artichokes, asparagus, and avocados. Times have changed and we can now get just about anything anywhere, but living on California’s Central Coast, I live at ground zero for all three of these favorites of mine.

Just about everyone knows how to use avocados but artichokes and asparagus some have special secrets worth sharing. And while I could easily dedicate an entire blog to each of these two vegetables, they have certain shared characteristics and sauces worthy of each so, for the time being at least, I’m combining them into one meaty blog with links to recipes.

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Asparagus is a fern. If you look carefully at the tips of asparagus, you’ll see that it has little segments that turn into a fern that looks like the asparagus ferns we grow in pots (and are likely closely related to the ones we eat). It can be grown from seed, but most asparagus that is grown commercially is grown from crowns that take around a year before they produce. Growing by seed takes longer.

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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.
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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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