Summertime Coolers

Give these recipes a try when a summer refresher is needed.

Red Splash
2 cups white grape juice
4 cups cranberry juice
1 tsp. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

Mix and serve over ice. Serves 6.

Golden Cup
1 cup apricot nectar
1 cup mango juice
1 tsp. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

Mix and serve over ice. Serves 2.

Lemon-Bleu Stuffed Tomatoes

2 tablespoons dry white wine
2 teaspoons finely minced shallots
8 ounces cream cheese, softened
1 teaspoon finely minced garlic
½ teaspoon Nielsen-Massey Pure Lemon Extract
⅛ teaspoon white pepper
¼ teaspoon cayenne pepper (optional)
5 ounces blue cheese crumbles
2 pints cherry tomatoes (approximately 48)

Combine the wine and shallots in a small bowl. Let stand.

Combine the cream cheese, garlic, lemon extract, white pepper, cayenne pepper and shallot mixture in a mixing bowl. Beat until well blended using an electric mixer. Fold in the bleu cheese with a wooden spoon. Cover and chill.

Rinse the cherry tomatoes. Remove the tops by slicing a small amount off each tomato. Scoop out the seeds with a small measuring spoon. Cut a small slice off the bottom of each tomato so it will stand upright when plated. Fill each tomato with ½ tablespoon of the chilled Lemon-Bleu Stuffing using a pastry bag or spoon.

Vanilla-Infused Balsamic Vinaigrette
and Greens

Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract adds depth of flavor to this five-ingredient dressing, perfect on fresh baby salad greens. Left over dressing can double as a marinade for chicken, fish, pork or vegetables.

Vanilla-Infused Balsamic Vinaigrette and Greens
¼ cup olive oil
¼ cup balsamic vinegar
¼ cup water
1 tablespoon stone ground mustard
¼ teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

20 ounces baby salad greens

Whisk all ingredients together in a small bowl. To serve, toss baby greens in a large bowl with ¼ cup of the vinaigrette to coat the leaves. Makes ¾ cup.

Lemon and Rosemary Risotto

4 cups (or more) organic chicken stock
3 tablespoons olive oil
1 cup Arborio rice
1/4 cup minced fresh Italian parsley
1 tablespoon minced fresh rosemary leaves
1/4 teaspoon Nielsen-Massey Pure Lemon Extract
1/2 cup grated fresh Parmesan cheese

Heat the chicken stock in a large microwave-safe measuring cup for 4 minutes on High. Set aside.

Heat the olive oil in a large sauté pan over medium heat. Add the rice and stir to coat. Reduce the heat to medium-low. Add 4 cups of the stock a little at a time, stirring constantly and cooking until the stock is absorbed after each addition. This will take approximately 30 to 40 minutes.  The risotto will be creamy and yield to a gentle bite when done.

Stir in the parsley, rosemary, lemon extract, Parmesan cheese and enough of the remaining stock to maintain a creamy consistency.

Serves 4

It normally takes five pounds of uncured, "green" vanilla beans to produce one pound of cured vanilla beans.

Salmon with Vanilla Balsamic Marinade

Vanilla Balsamic Marinade
¼ cup extra-virgin olive oil
1 shallot, diced
1-1/2 teaspoons dried organic parsley
1-1/2 teaspoons dried organic basil
½ teaspoon dark brown sugar
½ teaspoon Worcestershire sauce
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste

Salmon
8 (4 to 6 ounce) 1-inch thick Salmon fillets
canola oil
salt and freshly ground pepper

For the marinade, combine the olive oil, shallot, parsley, basil, brown sugar, Worcestershire sauce, balsamic vinegar, Dijon mustard and vanilla paste into a blender container and puree. Pour evenly into two containers and set one container aside.

For the salmon, preheat the grill. Brush each fillet with canola oil and season with salt and pepper. Brush the tops of the fillets with the marinade, discarding any remaining marinade. Place the fillets marinated side down on a grill rack over direct heat. Grill for 6 to 8 minutes or until dark grill marks appear and the marinade begins to caramelize. Turn the fillets and grill for 3 to 4 minutes longer. Serve with the reserved marinade. Serves 8.

Gourmet Vanilla Whipped Cream

Nielsen-Massey's Signature Whipped Cream

Gourmet Vanilla Whipped Cream
1 cup heavy whipping cream
2 teaspoons Nielsen-Massey Pure Madagascar Bourbon Pure Vanilla Bean Paste
2 tablespoons sifted confectioners' sugar

Whip the cream in a mixing bowl using an electric mixer on medium-high until soft peaks form. Add the vanilla extract and confectioners' sugar. Whip until blended.

Add a dollop of whipped cream to a fresh cup of coffee, dessert-style martini, a slice of rich chocolate cake or a dish of fresh fruit.

Note: Substitute Nielsen-Massey's Mexican or Tahitian Pure Vanilla Extract for the extract or for a unique topping try any of Nielsen-Massey's Flavored Extracts - Chocolate, Almond, Lemon or Orange.

Servings variable

Use Tahitian Pure Vanilla Extract to complement fruit desserts and pastry creams - it is a favorite among pastry chefs.