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In November 2012, Chef Eric Lanlard (a.k.a Cake Boy), a UK Chef, TV host, Master Pâtissier and cookbook author, performed demos of two recipes from his newest cookbook, Tart It Up! for students of Chicago’s French Pastry School. The two dishes, a Salmon, Whole-Grain Mustard And Dill Tartlet and a Pecan Pie showed off the savory and sweet side of our vanillas.
In the December issue of Bon Appétit, the publication listed 50 products in four categories that “will upgrade every aspect of your culinary life, guaranteed” and awarded them the Bon Appétit Seal of Approval. We’re both honored and excited to have had them choose our Madagascar Bourbon Pure Vanilla Extract as the recipient of the Bon Appétit Seal of Approval for Best Vanilla Extract.
The complementary write up cites our vanilla’s “aromatic” nature and points out that we source our beans from Madagascar before going on to say that “even with only a few drops at stake, there’s no cookie, confection, or whipped cream you should make without it.”
We could not agree more.
Or, now that you know which vanilla is the approved choice of one of the premier epicurean publications, maybe you just need some recipe ideas:
Chocolate Chip Cookies
Pecan Pie
Not So Blonde Brownies
What are you baking this time of year? We’d love to hear your ideas.
We love to talk about food so we’ve devoted this section of our site to discussing the delicious results that can occur from different flavor, cuisine or ingredient combinations.
We’ll be posting prompts, such as “How would you combine Pure Orange Extract and Pure Almond Extract. We’ll be sharing some of our ideas (mmm, how about Biscotti?) and hopefully, you’ll share some of yours as well. It’ll be a way for us all to discover new recipes and push ourselves to try new techniques and flavor combos.
So that said, how would you combine Orange and Almond? We’d love to hear your ideas.
