| Fruit
desserts are enhanced with vanilla |
 |
|
|
 The
naturally sweet flavor of vanilla finds its perfect match when paired with
seasonal fruits. Vanilla brings out the round sweetness of the fruits. The
organic, rich character of Madagascar Bourbon Pure Vanilla helps to take
the edge off of any acidity the fruit may have. True Mexican Pure Vanilla
is slightly milder and smoother than Madagascar, and works nicely with tropical
fruits and citrus fruits such as lemon, lime and orange.
The fruity, anisic character
of Tahitian Pure Vanilla is a good compliment to dark red cherries, red
berries, and cranberry. Furthermore, the smooth and mellow flavor of vanilla
also partners well with tart components such as almond cream and whipped
cream.
|
Fresh
berry tarts of the type that are produced by French pâtissières
are an application that lets each component of the dessert shine through
while comprising an appealing whole. Vanilla can be used in the pastry
crust, the cream filling, and in the light glaze to produce a dessert
that has full flavor and a delicate character. A nice alternative to
using Vanilla Extract is to use Vanilla Bean Paste. It not only adds
a smooth, rich vanilla flavor, but also the visible vanilla seed specks,
creating a natural, gourmet vanilla look.
However it is paired,
vanilla is sure to add elegance and style to the flavor and presentation
of the most artfully prepared fruit desserts, at home or in your favorite
pastry shop.
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|
| Behind
the Bean: Sjoerd Vriesinga |
Where
to Find Us . . .
Upcoming Shows
October
6-8, 2002
Retailer Baker's Association
Atlantic City, NJ
Booth #632
October
20-24, 2002
SIAL
Paris, France
Booth # 3E090-F40B
November
14-26, 2002
NICYRA
San Diego, CA
Booth #1
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|
Poached
Pears with Vanilla Sauce
Fall
is the perfect time to indulge in delicately poached pears topped
with a rich, vanilla flavored sauce.
| Poached
Pears with Vanilla Sauce |
|
4
|
cups
water |
|
3/4
|
cup
sugar |
|
4
|
ripe
but firm Bosc pears, peeled, stems left intact |
|
2
|
Tbl.
lemon juice |
|
|
|
|
In
a medium saucepan, combine water and sugar. Heat, stirring
until the sugar is dissolved. Add pears (may have to be
done in batches) making sure they are completely submerged.
They may need to be weighted with a pan lid to keep them
submerged. Poach 15 minutes, until tender. Remove from
water and cool. Cut a thin slice from the bottom of the
pears so they will stand upright.
|
| For
Sauce: |
|
8
|
egg
yolks |
|
1/2
|
cup
sugar |
|
2
|
cups
whole milk |
|
1
|
Tbl.
Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste |
| |
|
|
Combine
egg yolk and sugar, and beat with a balloon whisk until
thick and lemon colored. Add the vanilla bean paste. Stir
in the milk. Whisk over a double boiler until thick. Cool.
For a smoother sauce, force through a fine sieve into
a bowl. Can be covered and refrigerated overnight. Bring
to room temperature before proceeding. To Serve: Place
a pear on a dessert plate and spoon the vanilla sauce
around it. Serves 4
|
|
|
 We
at Nielsen-Massey Vanillas lost another family member September 7. With
much sadness, we report that Sjoerd Vriesinga, the assistant plant manager
for our Netherlands facility, passed away following an extended illness.
An
original member of our international team, Sjoerd had been with Nielsen-Massey
since our Leeuwarden, Netherlands facility was completed in September 1995.
He quickly established himself as the right hand of our plant manager, Jaap
Boorsma. An integral part of our close-knit Leeuwarden team, his work ethic
and team spirit was evident to all here and in Europe. His strength of character
impressed all and it is with that |
internal and external strength that he faced this last foe. It is that Sjoerd
Vriesinga, we will always remember.
A
veteran of the food industry, Sjoerd came to us from Frisian Dairy Foods
where he had worked for 15 years. Before that, he had worked in an agricultural
machine factory and was a proud member of Netherlands Armed Forces.
A
soccer player and youth coach in the sport, Sjoerd devoted his time away
from us to his family and such varied pursuits as local chess competitions,
biking, hiking and reading. A personal goal to achieve an 11 city 220 km
walk in five days, the 11-Stedenocht, was completed in 1998.
A
native of Leeuwarden, Sjoerd a beloved husband and father, is survived by
his wife, two sons and daughter. He will be missed. |
| Chef's
Kitchen: Kerry Vincent |
Sugarcrafter
Kerry Vincent has made the creation of beautiful cakes and sweet artworks
her life since she started "accidentally" in 1988. A self-taught
sugar artist, she turns royal icing, fondant and gumpaste into intricate
flowers, ornaments, and decorations. High end wedding cakes and groom's
cakes are her specialty. She has done work for such dignitaries as Paris
designer Christian Lacroix, Lady-in-Waiting Phillippa de Pass on behalf
of Her Majesty the Queen, and Lord Wedgewood.
She
has just completed a book 'Romantic Wedding Cakes' that features her works,
as well as other creations from designers around the world, that celebrates
the latest trends in wedding cakes.
"Cake
styling always cycles, and right now there is a gentle upheaval in cake
design. Every aspect of our lives is affected by fashionable trends, why
not cake designs?" Kerry asks.
A
native of Australia, Kerry Vincent currently resides in Tulsa, Oklahoma.
However, she is truly a citizen of the world. She writes for cake decorating
magazines in the UK, Australia, South America, South Africa, and the US,
sharing her knowledge and expertise of |
the sugarcrafting industry. Always willing to help out students of the
craft and to promote the skill to the rest of the world, Kerry is active
in international organizations, acting as publicity director for the
International Cake Exploration Société for the 2002/3/4/5
conventions. She is also the co-founder of the largest judged sugar
show in the United States, the Oklahoma Sugar Arts Show, and is founder
of the special wedding cake event.
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