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

Posts Tagged ‘Susie Norris’

A Baker’s Passport by Susie Norris

Susie Norris’s has recently self-published A Baker’s Passport, a compendium of recipes she collected over the years for her award-winning culinary travel blog, Food Market Gypsy. As those of you who have read my newsletters or followed us online for a long time know, I really enjoy supporting my friends and colleagues in their endeavors. I haven’t dedicated a full-blown blog to a cookbook for a while, so first reading, then writing about A Baker’s Passport, has been a lot of fun, especially as the book is filled with recipes from around the world, which Susie has collected over the years in her food-focused travels.

Continue Reading No Comments

Bakewell Pudding Tart

This recipe comes from, A Baker’s Passport, written by Susie Norris. Susie says, “Before the ‘British Bake-Off’ television show, a competition smoldered in Bakewell, Derbyshire in the United Kingdom. Much like Sacher Torte in Vienna, rivalries about the origins of the Bakewell Tart (also known as Bakewell Pudding or Bakewell Pudding Tart, depending on which shop in town you visit) are part of its allure.

Continue Reading No Comments

Vanilla Butter Cake with Chocolate Dulce de Leche

This luxurious cake from Susie Norris’s most recent book, A Baker’s Passport, is all about the Americas — in this case Mexico — as both chocolate and vanilla are native to tropical Mexico, Central and South America. The cake is filled with vanilla flavor and then soaked with the caramel notes of sweet milk (Dulce de Leche) along with a bit of  chocolate. If you are having a dinner party or event focused on Mexican food, the Vanilla Butter Cake with Chocolate Dulce de Leche would be culturally appropriate as well as a very popular dessert!

Continue Reading No Comments

Sweet Bittersweet Chocolate Ganache

chocolate

Courtesy of Susie Norris, author of Chocolate Bliss

Susie says about ganache:  Ganache is one of the great creations of the chocolate world.  it is a very versatile emulsion of melted chocolate and cream.  It can be poured as a glaze, whipped to make icing, piped to decorate cakes, shaped into truffles, thickened with butter, flavored with alcohol and herbal infusions, or blended with fruit.  While you can certainly make ganache by hand with warm chocolate, warm cream, and a whisk, the food-processor method, below, is favored by many pastry chefs and chocolatiers.  The rapid action of the machine’s blades creates a smooth texture and a very stable emulsion.  Immersion blenders work well too.  If you envision a cake with thick icing layers and decorations, double this recipe.  (The perfect chocolate cake for ganache?  Gift of the Gods Cake, also by Susie Norris.)

Continue Reading No Comments

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?"

Newsletter Signup

Join our community, get news on issues of concern about our planet and its inhabitants, recipes and deals. Over 5,000 subscribers!


The Vanilla Company