Nielsen-Massey has recently launched for retail customers a product which has gained a devoted following in the restaurant trade. Madagascar Bourbon Pure Vanilla Bean Paste is now available for the gourmet and gift markets, adding yet another tasty ingredient to the home consumers' pantry.
Nielsen-Massey's unique cold extraction process gently and thoroughly removes all of the flavor components from the vanilla bean, yielding a highly aromatic, flavorful liquid. This liquid is then infused into an all-natural base. The thick gel suspends the characteristic vanilla bean seeds, the high-impact source of vanilla's
signature flavor. With an alcohol content of six percent (compared to Pure Vanilla Extract at 35 percent), this unique product adds intense flavor and visual dimension to desserts, cookies, confections, sauces and other light-colored dishes.
The
product is packaged in a wide-mouth 4-ounce jar, with Nielsen-Massey's
familiar brown and cream label.
Add the taste of the professional kitchen to your home, and the homes
of your customers, with the easy spoonability and delicious flavor of
Nielsen-Massey's Madagascar Bourbon Pure Vanilla Bean Paste.
Pure
Vanilla Bean Paste is now available at your favorite gourmet store.
And
that's a lot of recipes!
A
more complete answer to the question, however, is that Vanilla
Bean
Paste has some extra-special features that make it ideal in specific applications.
The real specks of natural vanilla beans in the paste add interest to puddings, custards, bavarians, and other light-colored desserts.
The specks are characteristic of French vanilla ice cream and are a classic addition to gelato, sabayon, souffles, creme brûlée and flan. It perfectly complements sugar cookies and shortbread and is a welcome addition to angel food cakes or vanilla cupcakes. The flecks are also a visual treat in buttercream frostings, simple icings, and confections.
Madagascar Bourbon Pure Vanilla Bean Paste is used measure-for-measure just like liquid vanilla extract. One tablespoon of the Vanilla Bean Paste also replaces one whole vanilla bean. Pure Vanilla Bean Paste comes in an easy-to-use, 4 ounce, wide mouth jar and is available in gourmet stores nationwide. Check the Nielsen-Massey website, www.NielsenMassey.com for the store nearest you.
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Did You Know? Did you know that you can use vanilla extract as an air freshener? Just rub a drop on the light bulb before turning on a lamp, and let the delicate scent fill the room. Or, place a few drops on a vacuum cleaner bag and the room will be scented as the vacuuming gets done! |
A vital connection to both Nielsen-Massey's European customers and the corporate headquarters in Waukegan, is Aukje de Vries, office manager for the Leeuwarden, the Netherlands facility. Aukje has been working for Nielsen-Massey since August of 2000.
Transport
of vanilla throughout Europe involves quite a bit of paperwork, and as
office manager, Aukje is responsible for making sure it's all done correctly,
managing phones, faxes,
and other correspondence. The job requires organization, and attention
to detail. In addition,
Aukje
takes care of the bookkeeping for
Aukje de Vries
the European office.
Aukje is married and has two children; a boy 18, and a girl, 16, who keep her busy as well. In her spare time, Aukje enjoys gardening and a good game of badminton.
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Where
to Find Us . . . Beaver
Creek 2001 NASFT
Summer Fancy Food Show International
Baking Expo Worldwide
Food Expo |
Alexandre Blondiaux
Our featured chef in this issue is the winner of the Vanilla Bean Paste Recipe Contest held at the School of Culinary Arts at Kendall College, Evanston, Illinois.
A Belgium native, Alexandre Blondiaux, is a student in the Bachelor of Arts program for Hotel and Restaurant Manage-ment at Kendall College. His winning entry (recipe below) using Nielsen-Massey Vanilla Bean Paste was for Roasted Vanilla-Glazed Breast of Duck with Vegetables. This succulent dish uses the vanilla bean paste to sweeten the root vegetables
as it complements the flavor of the duck breast. Served on a bed of glazed vegetables, it is an ideal entrée for a dinner or luncheon. After graduating this summer, Alexandre will be the Executive Sous Chef at the Westin Hotel in Chicago.
Alexandre attended the Hotel and Restaurant School of Namur (Belgium) in 1992. After graduating, he worked three years for restaurants in England and Scotland, owned by Pierre Victoire of France. In these Bistro-style restaurants Alexandre used his culinary skills to create elegant
Alexandre Blondiaux (center) with Jacques Pepin and Jean Jacques Poilevey.
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Roasted
Vanilla-Glazed Duck Breast with Vegetables
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4 duck breasts 1 cup sugar 1 1/2 cups water 1 1/2 tsp. Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste 2 cups turnips, diced (about 1 lb.) 2 cups beets, diced (about 1 lb.) |
2 cups celery root, diced (about 1 lb.) 1 shallot, finely diced 3 tsp. fresh chervil, minced 1 cup sodium-reduced beef broth 3 tsp. raspberry vinegar 3 Tbl. Butter Salt and pepper to taste |
To serve, pool the sauce onto 4 serving plates. Top with the glazed vegetables. Slice the duck breasts and arrange over the vegetables. Garnish with a sprinkle of chervil. Serves 4 |
| Preheat
oven to 350°F.Combine water and sugar in a small saucepan. Boil
10 minutes, stirring occasionally. Let stand 20 minutes. Stir in
Vanilla Paste. In an ovenproof frying pan, sear the duck breasts
in 2 tablespoons butter. Brush the duck with the vanilla syrup and
roast in oven 5 minutes for rare, or until desired doneness. Keep
warm. In separate batches, blanch the turnips, beets, and celery root in 1 quart boiling water, about 5 minutes, until tender-crisp. Drain well. Heat remaining butter over medium heat until bubbly. Add shallots and vegetables. Stir in vanilla syrup to glaze the vegetables, approximately 1/2 cup. Season to taste with salt and pepper. Transfer the duck to a plate and keep warm. Deglaze the pan with the raspberry vinegar. Add the beef broth. Simmer and stir until the sauce is reduced by half. |
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Issue 22001
Back to Vanilla Vine Newsletters
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Nielsen-Massey
Vanillas, Inc.
1550 Shields Drive Waukegan, IL 60085-8307 Telephone: 847/578-1550 800/525-PURE (7873) Fax: 847/578-1570 email: info@nielsenmassey.com |
Nielsen-Massey
Vanillas International, LLC.
Uranusweg 10 8938 AJ Leeuwarden, Netherlands Telephone:31 58 28 82 880 Fax: 31 58 28 00 288 |