Nielsen-Massey Vanillas Introduces Vanilla Sugar
Madagascar Bourbon Pure Vanilla Sugar Adds Rich Mellow Flavors to Baked Goods, Savory Favorites, Toppings and Beverages

WAUKEGAN, ILLINOIS - (January 19, 2009) - Nielsen-Massey Vanillas has added Madagascar Bourbon Pure Vanilla Sugar to its line of pure vanilla products offered at retail. The new vanilla sugar combines the essence of Madagascar Bourbon Pure Vanilla Extract infused with gourmet baker’s sugar.

Madagascar Bourbon Pure Vanilla Sugar is perfect for recipes where a hint of vanilla and the sweetness of sugar are desired. It’s ideal for adding extra flavor to baked goods such as cookies, cakes, pies and pastries. Vanilla sugar can be used in place of regular sugar for general cooking, mixed with beverages or as a topping on toast, oatmeal, fresh fruit or ice cream.

Madagascar Bourbon Pure Vanilla Sugar can be used to achieve a culinary technique called layering, which uses various forms of a product in different stages of the recipe. The sugar can be used in combination with other forms of pure vanilla, such as Madagascar Bourbon Pure Vanilla Extract, to build (layer) the depth of flavor within a recipe. Madagascar Bourbon Pure Vanilla Sugar also enhances flavors in savory dishes such as tomato sauces or vinaigrettes.

“Vanilla Sugar has been available to food service and industrial clients for many years. We extended the offering to our retail line of products because of the positive feedback and variety it offers consumers,” said Craig Nielsen, CEO of Nielsen-Massey Vanillas.

One tablespoon of vanilla sugar has the flavoring power of ¼ teaspoon of vanilla extract.

The following recipe incorporates the flavors of Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar with Madagascar Bourbon Pure Vanilla Extract, Madagascar Bourbon Pure Vanilla Bean Paste and Madagascar Bourbon Pure Vanilla Powder

Cherry Vanilla Chicken A La Nielsen
Chef Tim Kuck

¾ cup dried cherries
1/3 cup Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
¼ cup Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
1 tablespoon Hawaiian pink salt
4 skinless boneless organic chicken breasts
2 tablespoon of Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
freshly ground pepper to taste
2 tablespoons olive oil
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder
2 teaspoons fresh rosemary, minced
1 cup red wine (Merlot or Pinot Noir)

Soak the dried cherries in the vanilla extract in a bowl for 10 minutes. In a bowl, mix the Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar and Hawaiian pink salt. Rinse and pat dry the chicken. Cut a pocket in the thickest part of each chicken breast. Spoon ½ tablespoon of vanilla bean paste into each pocket and stuff with the marinated cherries, reserving some for the sauce. Secure each pocket closed with two wooden toothpicks. Salt chicken on both sides with vanilla sugar and salt mixture; set aside 1 hour.

Preheat the oven to 350 degrees. Season the chicken with pepper. Heat the olive oil in an ovenproof skillet. Sauté the chicken in the hot oil over medium-high heat until golden brown on each side. Sprinkle with Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder and fresh rosemary. Bake for 20 to 25 minutes or to 165° on a meat thermometer.

Remove the chicken from the skillet and place one on each of four dinner plates. Remove the wooden picks. Place the skillet over medium-high heat. Pour the wine into the skillet, scraping the bottom of the pan with a wooden spoon, to deglaze the pan*. Add the reserved cherries and vanilla extract. Cook until the liquid is reduced**. Spoon approximately 2 tablespoons of the cherries and sauce over each chicken breast.

*Deglaze is to stir a liquid (usually wine) in a sauté pan to loosen the cooked food particles from the pan.

**Reduce is when a liquid is cooked until the liquid amount decreases and thickens, which intensifies the flavor.

Serves 4

Throughout their more than 100 year history, Nielsen-Massey Vanillas has earned their 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, Ill., with production facilities in Waukegan and Leeuwarden, The Netherlands.

Note: Nielsen-Massey Bourbon Pure Vanilla Sugar was introduced at the 2008 Fancy Food Show in New York City with a fall 2008/winter 2009 market introduction to retailers.

For more information about Nielsen-Massey Vanillas and its products please contact: Gardi Wilks, gwilks@savoragency.com or Candice Hill, chill@savoragency.com, 847-556-7511.

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