For those of you unfamiliar with aioli, it is the delicate, French version of mayonnaise, easily made at home, and infinitely more delicious than the store-bought variety. Don’t be put off by the idea of adding vanilla extract. The vanilla adds a delightful lift to the aioli as well as the slightest hint of sweetness. The Tahitians know this. They would never think of serving mahi-mahi without vanilla in the cream sauce they are famous for!
(along with recipe for Walnut Sauce for Pansoti)
As I have now lost the 2-1/2 pounds I gained eating my way through Italian pastry shops, I will say that I am still happy but not quite as plump as I was when I arrived home. That said,
I just baked a fresh peach pie for my housemate’s birthday and I’m hoping he’ll give me a piece as I wouldn’t want to wither away, especially while writing about food.
We left Cortona for Venezia by train, arriving just before noon.
After testing a number of fruit salsas, this one is the best. It holds up well for summer parties, is refreshing, balances spiciness, and goes well on fish, poultry, pork, and even vegetarian dishes.
Courtesy of Didi Davis: www.dididavisfoods.com
Classic butterscotch candy is made with butter, brown sugar, and flavored with lemon juice. Butterscotch sauce is an American dessert topping with the flavors of butterscotch candy.
Vanilla and maple have a special affinity for one another. Each enhances the other’s flavor. They’re both foods of the Americas, so that might have something to do with it.
As a special pancake topping, heat 1 cup natural maple syrup (B-grade has a deeper flavor, but any grade will do) until warm. Add 2 teaspoons rum and 1 teaspoon pure vanilla extract and mix well. Add 1/4 cup chopped, toasted walnuts, and serve over pancakes.
For a heartier mustard, leave out the tarragon, coarsely grind the mustard seeds, and use honey instead of brown sugar. Or…make a jar of each!
Delicious on desserts that need the cream to hold firm for an hour or two before serving.
Chef Valery Malijenovsky, executive chef of the Meridien in Tahiti, serves the following sauce on fresh shellfish, such as prawns and lobster, as well as with grilled fish.
Adjust the heat by adding more or less chipotle.
Courtesy of Chef Bev Shaffer
Bev has shared delicious recipes that are perfect for late summer/early autumn, but that can also be enjoyed any time of the year. The Berry Vanilla Marinade I find very exciting as a topping for grilled salmon. I trust you will be tempted by her offering to The Vanilla Company and will prepare these recipes for yourself and people who are special in your lives.
Lemon curd is one of those incredibly versatile recipes that can be used in so many ways! If you can keep from eating it by the spoonful out of the bowl or jar, it’s perfect as a jam on toast, biscuits, scones, waffles and pancakes. You can blend 1/2 cup of lemon curd with some fruity olive oil to use as a sauce for salmon or scallops. Blend lemon curd with whipped cream to fill meringue shells, then top them with blueberries or raspberries. And, of course, it is absolutely divine in Sicilian Lemon Tart. The best part is that it’s not difficult to make and lemons are available even during the winter months. Nothing quite like the bright, tart taste of lemon to lift our spirits!