Entertain During the Holidays with Unique, Creative Recipes from the Vanilla Specialists

Snow falling, mistletoe hanging and, of course, the scent of holiday cookies lingering in the air – now is the perfect time to get into the kitchen to create traditional favorites, but also discover new cooking flavors that will keep guest’s taste buds happy.

Not only does cooking in the kitchen bring families together, but it provides the opportunity for creative thinking about new recipes and ways to put a different twist on traditional favorites. Experimenting with recipes allows you to explore cooking flavors, spices and ingredients.

One flavor many cooks often forget is vanilla, which has a heady, aromatic taste combined with sweet, fruity and floral scents. Vanilla is not only used in traditional dessert recipes, but can be used in recipes such as sweet potatoes or duck breast.

To experiment with vanilla in your kitchen this holiday, try the adding it to your favorite cocktail, cook with it in your main course or add vanilla flavor to your dessert. Vanilla is a great fit for all these courses as it can adapt to both sweet and savory recipes.

Nielsen-Massey Vanillas, the vanilla specialists, offer a variety of unique vanilla-infused recipes to entertain holiday guests. Their vanilla beans are cold extracted to slowly draw out the delicate flavors. Gourmet food shops, bakers, chefs of fine restaurants and manufacturers of premium ice creams use these vanillas because of their quality and varying flavors.

Duck Breast with Tahitian Pomegranate Chutney

Tahitian Pomegranate Chutney
1 cup 100% pomegranate juice
2 tablespoons sugar
1 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract
½ teaspoon balsamic vinegar
1 tart apple, peeled and diced (about 1 cup)
1 bosc pear, peeled and diced (about 1 cup)
½ cup coarsely chopped walnuts
½ cup raisins

Duck Breast
4 duck breasts
~ salt and freshly ground pepper

For the chutney, combine the juice, sugar, vanilla extract and vinegar in a large saucepan. Cook over medium heat until sugar is dissolved, stirring frequently. Add the apple, pear, walnuts and raisins. Cook for 5 to 8 minutes or until the fruit is tender, stirring frequently.

For the duck, preheat the oven to 400 degrees. Score the skin of each duck breast at a 45-degree angle approximately four times. Season with salt and pepper.

Preheat a large sauté pan over medium-high heat. Coat with nonstick cooking spray. Place the duck breasts skin side down in the pan. Sear for 4 minutes. Turn and sear for an additional 2 minutes.
Place a wire rack in a 9x13-inch roasting pan and coat the rack with nonstick cooking spray. Place the duck on the rack. Roast for 10 to 15 minutes or to the desired degree of doneness. Plate with the Tahitian Pomegranate Chutney and wild rice.

Serves 4

About Nielsen-Massey Vanillas
Throughout its 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; Madagascar Bourbon Pure Vanilla Sugar and Certified Organic Madagascar Bourbon Pure Vanilla Extract, Vanilla Beans and Powder.

Nielsen-Massey Vanillas recently introduced a line of Pure Flavors: Pure Chocolate Extract, Pure Almond Extract, Pure Orange Extract, Pure Lemon Extract, Pure Coffee Extract, Pure Peppermint Extract, Orange Blossom Water and Rose Water.  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.

Additional recipes, photos and product samples are available upon request.  Please contact Gardi Wilks, 847-556-7511, gwilks@savoragency.com.

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