Vanilla Vine Newsletter
Team USA pastry chefs take center ring under the big top


They trained for eight months. Taste-tested and carefully selected the flavors. Planned the architecture and style of each piece. And then it was time to put it all to the test - and in the end, success was the ultimate reward for Team USA!
Team USA, sponsored by Nielsen-Massey Vanillas, did indeed come home with the Gold Medal and title of World Pastry Champions, at the 2002 World Pastry Team Championships in Las Vegas, Nevada, June 30 - July 6. The team consisted of chefs Laurent Branlard, Jean-Claude Canestrier, Captain Jean-Philippe Maury, Jacquy Pfeiffer (manager) and Sebastian Canonne (coach).
"Their chocolate showpiece will revolutionize the art form; their sugar work may be unparalleled in the world, and their flavors, just incredible,' raved author Kara Bickoff, in an interview published in Pastry Art and Design magazine, sponsors of the competition. Kara also noted that the judges were concerned with the desserts' taste and presentation, as well as the kitchens'


Above: left to right, Chef Jean-Claude Canestrier, Captain Jean-Philippe Maury, and Chef Laurent Branlard. At right, the award winning chocolate showpiece.

cleanliness - they conducted routine inspections. Meanwhile, the chefs were watching the temperature, humidity, and all the other variables of the competition. The team had 13 hours in which to create a chocolate showpiece, a sugar showpiece, three identical entrements, seven identical plated desserts, two identical frozen desserts, and an assortment of bonbons and petits fours.
The creations, which exemplified the "Circus" theme of the show, evoked tigers and trapeze artists, clowns and


balloons, all in fanciful, edible settings that implied the movement, grace, beauty and magic that is the circus experience.
Maury is executive pastry chef at the Bellagio Hotel in Las Vegas, Branlard is pastry chef at the Ritz-Carlton in Atlanta, and Canestrier is the executive pastry chef at the Paris Hotel in Las Vegas.
Nielsen-Massey Vanillas was once again proud to be a sponsor of this exciting event, as well as being the "official vanilla of the competition."
For more information about Team USA and the pastry competition, go to:
www.pastrychampionship.com or
www.pastryartanddesign.com.
Winter holidays are made brighter with vanilla




Enhance your favorite winter warm ups, such as a latte, with pure vanilla.



Fresh baked holiday cookies. Apple, pumpkin and mince pies. Steaming cocoas and lattes. All the flavors of the season have a single component in common. The warm and comforting flavor of pure vanilla.
The holidays are one of the busiest times of the year for food retailers, presenting a wonderful opportunity for showcasing the most popular flavor in the world. Madagascar Bourbon Pure Vanilla is the most versatile type of vanilla for home cooks. It blends easily with a multitude of other flavors, from sweet to savory. Strict quality control measures from cultivation to the final bottling process ensure a smooth and consistent flavor every time.



In-store displays may include Nielsen-Massey's signature bottle paired with baking sheets, oven mitts, and other baking paraphernalia. Or, display Madagascar Bourbon Pure Vanilla Powder with coffees and teas, and interesting cups, saucers, and teapots. A festive New Years theme may include Madagascar Bourbon Pure Vanilla Paste with all the makings of an elegant and savory crab cake appetizer, with a helpful recipe card alongside (recipe on reverse).
Whatever the occasion, vanillas from Nielsen-Massey are the perfect complement to an assortment of holiday delicacies.
Behind the Bean

Where to Find Us . . .
Upcoming Shows

NASFT Winter Fancy Food Show
January 19-21, 2003
San Francisco, CA
Booth #869

Research Chefs Association Show (RCA)
March 20-23, 2003
San Diego, CA

SIAL Montreal
April 2-4, 2003
Montreal, Canada, USA Pavillion

Retail Baker's Association Show (RBA)
April 5-7, 2003
Anaheim, CA

NASFT Spring Fancy Food Show
May 4-6, 2003
Chicago, IL
Booth #5515


Freark Rienstra

The Nielsen-Massey facilities in Leeuwarden, Netherlands have a fine group of individuals to oversee production of vanilla. This issue we bring


to you yet another member of the Leeuwarden team, production worker Freark Rienstra.
Freark has been employed at Nielsen-Massey's Leeuwarden plant since its inception, seven years ago. Details are his specialty. His responsibilities include taking care of the production and storage of the various vanillas produced in the facility. He also carefully packages and labels the various extracts.
Freark has a long employment history in the food industry, having worked in a cheese storage facility prior to his employment with Nielsen-Massey.
Freark's spare time is filled with an interest in cars, biking and ice skating. He also likes to listen to music and enjoys hiking in the mountains.
Vanilla adds a light touch to savory dishes
Vanilla has many more applications than cookies and other sweet desserts. Because of its warming "brown" flavor, vanilla can add a mellowness and depth to savory dishes as well when used judiciously. Pure vanilla's unique flavor profile can be attributed to a composition of aldehydes, esters, oils, acids and resins which can be paired interestingly with many other kinds of flavors. It can be used in a variety of menu items from
appetizers to desserts. It even has a surprising affinity for soy sauce!
Traditional crab cakes are making a comeback on the hors d' oeuvres table as the entertaining trend moves toward simple elegance. A touch of Nielsen-Massey Madagascar Bourbon Pure Vanilla to the classic recipe adds just a touch of sweetness that nicely fits with rich seafood and tangy tomato sauce, again a pairing that works only with pure vanilla. Imitations need not apply!
Crab Cakes with Vanilla Remoulade
1 12 oz. lump crabmeat, picked through for any shell fragments
3/4 cup dry breadcrumbs
2 green onions, chopped (including green tops)
2 Tbl. finely chopped red pepper
1/4 cup mayonnaise
1/4 cup chopped fresh parsley
Pinch cayenne pepper
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
3 Tbl. vegetable oil
1 package prepared polenta
Arugula, for garnish
Capers, for garnish
   
For Remoulade Sauce:
1 cup mayonnaise, preferably homemade
1-2 Tbl. tomato paste
1 Tbl. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract or Bourbon Pure Vanilla Paste

In a large bowl, combine the crabmeat, 1 / 4 cup mayonnaise, 1 / 4 cup of the breadcrumbs, green onions, parsley, red pepper, cayenne, salt and pepper. Shape into patties and coat with remaining breadcrumbs. Heat oil in a non-stick skillet and sauté the crab cakes until golden brown and crisp.

Slice polenta into 1 / 2 inch slices, and sauté lightly in a buttered pan, until golden.

Combine remoulade ingredients and mix thoroughly.

To serve: Place a round of polenta on a small plate. Top with a crab cake and drizzle with the remoulade sauce. Garnish with arugula and capers.

Makes 6 appetizer servings


Issue 42002

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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