Vanilla
The Savory and The Sweet

Vanilla comes to us from the Indians of Mexico via the Spanish Conquistadors, who shared this special spice with the royalty of Europe. Queen Elizabeth's official apothecary tried vanilla as a flavoring alone and the yummy bean was discovered! It is one of the most versatile flavors in the world - particularly in ice cream. Nielsen Massey shares three delicious recipes with us that include their delectable Vanilla.

Lemon-Bleu Stuffed Tomatoes

• 2 tablespoons dry white wine
• 2 teaspoons finely minced shallots
• 8 ounces cream cheese, softened
• 1 teaspoon finely minced garlic
• ½ teaspoon Nielsen-Massey Pure Lemon Extract
• ⅛ teaspoon white pepper
• ¼ teaspoon cayenne pepper (optional)
• 5 ounces blue cheese crumbles
• 2 pints cherry tomatoes (approximately 48)

Combine the wine and shallots in a small bowl. Let stand.

Combine the cream cheese, garlic, lemon extract, white pepper, cayenne pepper and shallot mixture in a mixing bowl. Beat until well blended using an electric mixer. Fold in the bleu cheese with a wooden spoon. Chill, covered, in the refrigerator.

Rinse the cherry tomatoes. Remove the tops by slicing a small amount off each tomato. Scoop out the seeds with a small measuring spoon. Cut a small slice off the bottom of each tomato so it will stand upright when plated. Fill each tomato with ½ tablespoon of the chilled Lemon-Bleu Stuffing using a pastry bag or spoon.

Note: You may use the stuffing a gourmet appetizer on toasted slices of a French baguette topped with small cooked shrimp.

Makes 24 Tablespoons of Stuffing for 48 Tomatoes

Crab Cakes With Vanilla Rémoulade

• 1 cup mayonnaise
• 2 tablespoons tomato paste
• 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

• 3 cups (or more) organic vegetable stock or chicken stock
• 2 tablespoons butter
• 1 cup polenta
• ~ white pepper to taste
• ~salt to taste

• 12 ounces canned or frozen lump crab meat
• ½ cup plain dry bread crumbs
• ¼ cup mayonnaise
• 1 egg
• ½ cup plain dry bread crumbs
• 1 finely chopped green onion
• 3 tablespoons finely diced red bell pepper
• 1 teaspoon finely chopped fresh Italian parsley
• 1/8 teaspoon cayenne pepper
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

For the sauce, combine the mayonnaise, tomato paste and vanilla extract in a bowl and mix well. Chill, covered, in the refrigerator.

For the polenta, combine 3 cups stock, the butter and polenta in a large saucepan and stir to combine. Simmer for 15 to 20 minutes or until thick and creamy, adding additional stock if the polenta becomes too thick. Season with white pepper and salt.

For the crab cakes, rinse and drain the crab meat, discarding any shell fragments. Place ½ cup bread crumbs in a shallow dish. Combine the crab meat, mayonnaise, egg, ½ cup bread crumbs, green onion, bell pepper, parsley, cayenne pepper, salt, black pepper and vanilla extract in a large bowl and mix well. Shape into patties. Dredge in the bread crumbs to coat. Spray a nonstick skillet with oil and heat over medium-high heat. Place the crab cakes in the hot skillet and cook until crispy and golden brown. Serve the crab cakes with the polenta and Vanilla Rémoulade Sauce.

Serves 4

Not So Blonde Brownies

• 1 ¼ cups unbleached all-purpose flour
• ¼ cup unsweetened cocoa
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (1 stick) butter, softened
• ½ cup firmly packed dark brown sugar
• 1 cup granulated sugar
• 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
• 3 eggs
• ½ teaspoon Nielsen-Massey Pure Chocolate Extract
• 2 tablespoons Kahlúa
• 1 cup coarsely shopped white chocolate
• ¾ cup coarsely chopped nuts of choice (optional)

Preheat the oven to 350 degrees. Sift the flour, cocoa, baking soda and salt together. Set aside.

Cream the butter, brown sugar, granulated sugar and vanilla extract in a mixing bowl using an electric mixer on medium speed. Add the eggs one at a time, beating well after each addition. Beat in the chocolate extract and Kahlúa. Add the sifted dry ingredients in two additions, beating well after each addition. Fold in the white chocolate chunks and nuts.

Spray a 9x13-inch baking pan with nonstick cooking spray. Spread the batter over the bottom of the pan with a rubber spatula. Bake for 30 to 35 minutes or until the brownies begin to pull away from the sides of the pan.

Serves 15