Spice up Holiday Giving with Vanilla-Inspired Cookbook
Sweet and Savory Creations Provide Mouth-watering Treats

WAUKEGAN, ILLINOIS - (November 7, 2008) - Delight cooks on every gift list with the tantalizing new cookbook A Century of Flavor published by family-owned Nielsen-Massey Vanillas, the finest pure vanilla extract producers in the world. From the delicately sweet flavorings in pastries and Crème Brûlée to the essential savory notes in lobster sauce or spicy shrimp, the cookbook celebrates the exciting nuances of one of America’s most loved and versatile ingredients – pure vanilla.

Since 1907, family-owned and operated Nielsen-Massey Vanillas has been producing premium pure vanilla products using a proprietary cold process that gently extracts more than 300 complex flavors from the vanilla bean. A Century of Flavor showcases recipes from the Nielsen family collection, as well as recipes from world-renowned chefs attracted to the quality, flavor and varied functionality of pure vanilla.

Inspired creations by culinary masters include: Flan Clásico de Vanilla by Rick Bayless, owner of Frontera Grill / Topolobampo in Chicago; Madagascar Vanilla Bean Ice Cream from The French Pastry School, Chicago; Vanilla-Almond Panna Cotta with Apricot Sauce by Biagio Settepani, owner of Bruno Bakery and Pasticceria Bruno in New York; and Ina’s Vanilla Bean Pound Cake by Ina Pinkney, owner of Ina’s in Chicago.

“When I need to know anything about vanilla, I run to the Nielsen Family,” writes Gale Gand, executive pastry chef / partner Tru / Cenitare Restaurants, cookbook author and host of The Food Network Sweet Dreams. “The deliciously interesting A Century of Flavor teaches cooks how vanilla can be as important and essential in sweet Lemon-Pistachio Biscotti as it is in savory Apricot Mango BBQ ribs.”

A Century of Flavor is filled with 50 of the most tantalizing recipes, highlighting the intricate, yet delicate flavors of pure vanilla and is written for the novice cook as well as the seasoned chef. Exquisite photography and helpful cooking tips accompany each easy-to-follow recipe. Delicious Nielsen family favorites include: Fresh Basil-Tomato Soup with Vanilla; Crab Cakes with Vanilla Rémoulade; Vanilla Lobster Supreme with Pasta; Vanilla-Mocha Café Cake; and Crème Brûlée French Toast.

“Our family is proud to be known as the pure vanilla specialists,” says Craig Nielsen, third generation owner with siblings Beth and Matt. “A Century of Flavor  was truly a labor of love, dedicated to 100 years of Nielsen-Massey family members and employees devoted to creating the finest quality pure vanilla and pure flavor products.”

As the holidays approach, cooks will head to their kitchens to whip up home-baked treats for gifts and entertaining. The following recipe from A Century of Flavor will surely please the palette and warm the hearts of family and friends.

Crisp Vanilla Butter Cookies

1 Cup (2 sticks) Butter, Softened
1 Cup Sifted Confectioners’ Sugar
1 Tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder
2 Eggs, Lightly Beaten
2 Cups Unbleached All-Purpose Flour
1 Teaspoon Baking Powder
¼ Teaspoon Cinnamon
¼ Teaspoon Salt
½ Cup Chocolate Pieces of choice

Cream the butter, confectioners’ sugar and vanilla powder in a mixing bowl using an electric mixer on medium speed. Add the eggs and beat until light and fluffy. Beat in the flour, baking powder, cinnamon and salt on low speed until just blended. Place the dough on parchment paper and shape into a 12-inch log. Chill for 3 to 24 hours.

Preheat the oven to 350 degrees. Coat an insulated cookie sheet with nonstick cooking spray. Cut the dough log into ¼-inch-thick slices and place on the cookie sheet. Bake for 10 to 12 minutes or until golden brown. Cool on a wire rack. Place the cooled cookies on a parchment-lined cookie sheet.

Place the chocolate pieces in a microwave-safe bowl. Heat on High for 15 seconds. Repeat at 5-second intervals, stirring and checking the consistency. The chocolate is ready when it freely drips from the spoon in a fine line. Spoon the chocolate into a large plastic food storage bag. Twist the bag until the chocolate is in one corner and then trim the tip of the bag. Drizzle the chocolate over the cookies.

Variation: Add ½ teaspoon of any Nielsen-Massey Pure Flavor Extract, such as Chocolate, Almond, Lemon, Orange or Coffee, to the cookie dough to create a signature cookie.

Makes 2 Dozen

The cookbook also introduces recipes using some of Nielsen-Massey Vanillas new pure flavor extracts: Pure Chocolate Extract, Pure Almond Extract, Pure Orange Extract, Pure Lemon Extract, Pure Coffee Extract. Extracts add flavor, complement and enhance other flavors as in the Hearty White Bean Chili recipe, which calls for chocolate extract. Each variety of pure flavor extract has its own particular attributes, flavor notes and aromas, adding their own intensity and character to the foods in which they are used.

A Century of Flavor can be purchased online at CookbookMarketPlace.com, Amazon.com and BarnesandNoble.com.

About Vanilla

Vanilla is the only fruit-bearing member of the orchid family. Native to Mexico, vanilla beans are hand pollinated on family plantations. At the time of harvesting, the vanilla bean pods are green and have absolutely no characteristic vanilla flavor or aroma. It is only after the curing process, which can take up to six months, that the vanilla beans turn brown in color and the flavor and aroma develops.

About Nielsen-Massey Vanillas

Throughout their more than 100 year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world. The full line of Nielsen-Massey’s Pure Vanilla products include: Vanilla Beans and Extracts from Madagascar, Tahiti and Mexico; sugar and alcohol-free Madagascar Bourbon Pure Vanilla Powder; Madagascar Bourbon Pure Vanilla Bean Paste and Certified Organic Madagascar Bourbon Pure Vanilla Extract, Vanilla Beans and Powder.

Nielsen-Massey Vanillas recently introduced a new line of pure flavor extracts: Pure Chocolate Extract, Pure Almond Extract, Pure Orange Extract, Pure Lemon Extract and Pure Coffee Extract.

New product introductions this year include Peppermint Extract, Orange Blossom Water, Rose Water and Madagascar Bourbon Pure Vanilla Sugar. All Nielsen-Massey products are certified Kosher and Gluten-free. The company is headquartered in Waukegan, Illinois with production facilities in Waukegan and Leeuwarden, The Netherlands.

For more information about Nielsen-Massey Vanillas and its products please contact Gardi Wilks at (708) 205-5020, gwilks@savoragency.com.

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