Holiday cooking showcases vanilla's diversity
Everyone
knows that vanilla is the world's favorite flavor, but few realize why.
The uses of vanilla have changed dramatically since its first introduction
to Europe in the fifteenth century. Originally it was used only in combination
with chocolate in a beverage first developed by the Aztecs of Central
America. In 1602 vanilla was, for the first time, used as a flavoring
by itself. Vanilla soon climbed to become the dominant flavoring of world
cuisine.
And
no wonder. Vanilla potentiates, complements, and accents most flavors
of the world, not the least of which are the flavors of the holiday season.
Imagine
butter cookies, Christmas cakes, or cinnamon rolls without the rich taste
of vanilla. Hot cocoa without the warmth of vanilla? Never! And then there
is the complementary mellowness that vanilla contributes to pecan pie
and other nut-based confections. What would peanut brittle be without
vanilla's sweet smoothness?
It's
hard to imagine a holiday dish, from noodle kugel to cranberry sauce that
wouldn't benefit from the classic
taste of vanilla. Even savory dishes improve with the addition of vanilla. Try it to mellow the acidity of tomatoes in chili and tomato sauces, or to smooth the bite of onions. Vanilla also embellishes the glaze of a holiday ham and adds adornment to the traditional stuffings for turkey, duck and chicken.
Retailers can capitalize on vanilla's profitability by showcasing bottles of vanilla, Madagascar Bourbon Pure Vanilla Bean Paste, and Vanilla Powder with seasonal ingredients such as cranberries, chocolate and nuts. Display sugar and corn syrup for
Vanilla's
versatility complements everything from candy to duck!
candy
makers; flour and cookie cutters for bakers. Whatever your fancy: sweet
or savory, easy or elegant, vanilla is full of flavor options that have
been international favorites since Elizabethan times.
Find a wealth of recipes on our website: www.NielsenMassey.com.
