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By ERICA MARCUS and ERICA MARCUS,NEWSDAY | December 14, 2005
Sometimes a recipe will call for vanilla, vanilla extract, vanilla flavoring, a vanilla bean or even vanilla paste. Could you please explain the difference? What we call the vanilla bean is the fruit of the vanilla plant. Vanilla manufacturers immerse cured beans in a solvent of water and alcohol that extracts the flavor. The solvent then is strained and bottled, and the result is pure vanilla extract. To learn more, I called on Dan Fox, director of sales for Illinois-based Nielsen-Massey Vanillas, a leading producer of vanilla.
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ENTERTAINMENT
by Richard Gorelick and The Baltimore Sun | January 24, 2013
You might know Atwater's best for its breads and soups, but it was its preserves that won a national food award. Atwater's pear and star anise and its plum and vanilla bean preserves were announced as winners at the third annual Good Food Awards ceremony, held last Friday at San Francisco's Ferry Building. The preserves, which are only available, for now, at Atwater's Catonsville location , were among 114 winners from 30 states but the only one from Maryland. The Good Food Awards were created through a collaboration of food producers, farmers, food journalists and independent grocers.
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ENTERTAINMENT
by Richard Gorelick and The Baltimore Sun | January 24, 2013
You might know Atwater's best for its breads and soups, but it was its preserves that won a national food award. Atwater's pear and star anise and its plum and vanilla bean preserves were announced as winners at the third annual Good Food Awards ceremony, held last Friday at San Francisco's Ferry Building. The preserves, which are only available, for now, at Atwater's Catonsville location , were among 114 winners from 30 states but the only one from Maryland. The Good Food Awards were created through a collaboration of food producers, farmers, food journalists and independent grocers.
NEWS
By ERICA MARCUS and ERICA MARCUS,NEWSDAY | December 14, 2005
Sometimes a recipe will call for vanilla, vanilla extract, vanilla flavoring, a vanilla bean or even vanilla paste. Could you please explain the difference? What we call the vanilla bean is the fruit of the vanilla plant. Vanilla manufacturers immerse cured beans in a solvent of water and alcohol that extracts the flavor. The solvent then is strained and bottled, and the result is pure vanilla extract. To learn more, I called on Dan Fox, director of sales for Illinois-based Nielsen-Massey Vanillas, a leading producer of vanilla.
NEWS
December 13, 2006
Roasted Pineapple With Pineapple Sorbet Serves 4 seeds scraped from 1 split vanilla bean 1/2 cup dark-brown sugar 1/2 cup granulated sugar 1 cup light rum or apple juice 1 whole large pineapple, peeled Pineapple Sorbet (see below) Preheat oven to 300 degrees. Heat the vanilla-bean seeds and sugars and rum in a large ovenproof saute pan over medium-low heat, stirring, until the sugars are completely dissolved. Add the pineapple to the pan and cook, gently turning it several times, until thoroughly coated with the rum mixture.
NEWS
By McClatchy Tribune | July 8, 2009
Vanilla beans are so expensive. Is there a way to save money on them? Even if a recipe calls for a whole vanilla bean, you don't necessarily have to use the whole thing. The long pod often is folded in half in the container, so you can cut it into two lengths and just use one section. If you use a vanilla bean to infuse something like a syrup, you often can rinse the pod, let it air-dry and use it a second time. If the recipe calls for slitting open the pod to scrape out the tiny seeds, such as when you flavor a vanilla ice cream or custard base, you also shouldn't throw away the leathery pod. Bury it in sugar in a closed canister or jar and let it sit for a couple of weeks.
FEATURES
By M.S. Mason and M.S. Mason,The Christian Science Monitor | February 7, 1993
When creme brulee is made to perfection, eating it is a little like falling into clouds -- a satin luxury. The twice-cooked and chilled custard is completed with a caramelized ("brulee" means burnt) sugar topping that cracks like glass when you tap it with a spoon. The contrast of cold custard and hot sugar, of silken vs. hard texture, of delicate vs. strong flavor, and of dark vs. light color sets the unpretentious dessert among the classiest, richest, and most delicious.So delicious, in fact, that a well-made creme brulee can make a French pastry chef's reputation.
FEATURES
By Annette Gooch and Annette Gooch,UNIVERSAL PRESS SYNDICATE | December 6, 2000
Beef or venison, suet, citron, cider: These unlikely ingredients are the stuff of which traditional mincemeat - rich, dark and spicy-sweet - is made. For many families, mince pies are a must-have for the holidays, only these days the mincemeat may be store-bought and meatless. The make-ahead recipe below offers a contemporary version of mince pie for friends and family to enjoy. Anyone who loves mince pie a la mode will appreciate this creation. Mincemeat Ice Cream Pie Serves 8 to 10 1 quart French Vanilla Ice Cream, slightly softened (recipe below)
ENTERTAINMENT
By Evan Siple and For b | January 21, 2014
I'm done with Winter. Cold snaps, arctic this and freezing that. I need something to remind me of warmer times and only a Margarita will do. Tart, sweet, tequila ... bring me to that place so I don't have to pay attention to the fact that I'm wearing three layers of underwear to keep me from freezing. Blue Agave, it's your time to shine. And shine it does with the decidedly unseasonable Raspberry Margarita. Made with a base of house-made sour mix, which is heavier on the sour than the sweet, this cocktail brings just the right combination of everything required to make a Marg great - with the added bonus of pineapple- and vanilla-bean-infused Espolon Blanco tequila and big chunks of muddled raspberry.
FEATURES
By Richard Sax and Richard Sax,Los Angeles Times Syndicate | January 22, 1995
Simple puddings, custards and souffles are actually variations on a soothing theme. The simplest puddings are starch-thickened mixtures (usually made with milk and sometimes with eggs) stirred in a saucepan until smooth. A true custard, on the other hand, is set by eggs alone and baked. And souffle is nothing more than a custard-like base that's lightened with beaten egg whites, baked and served immediately.Coffee Cup Creme CaramelStephen Lyle, chef of Odeon in New York City, bakes his creme caramel in thick restaurant coffee cups; any ramekins or heat-proof custard cups will work fine.
FEATURES
By JeanMarie Brownson and JeanMarie Brownson,Chicago Tribune | May 7, 1995
Panna cotta, a combination of cream and vanilla, threatens to topple tiramisu's long reign as king of Italian desserts.In trend-setting cities, panna cotta is becoming a common addition to the pastry carts of top Italian and trend-setting restaurants.Little-known until recently, panna cotta is one of Patricia Wells' top 10 Italian desserts. Giuliano Bugialli writes in "Foods of Italy" of the Italian love affair with "the aesthetic shapes of molded desserts." Panna cotta, a favorite in Piedmont (which claims to have created it)
FEATURES
By Linda Lowe Morris | May 12, 1991
It's the natural thing to want to roll out the big spread when company's coming. So along with pouring our hearts into our cooking we pour a lot of heavy cream and oil and butter along with it.2 Add the basil, if desired, at the last minute.Roasted yellow pepper sauceMakes about 3/4 cup; 11 calories per tablespoon.2 medium yellow bell peppers3/4 teaspoon Champagne vinegar or white wine vinegar1/4 teaspoon finely minced garlicpinch of saltfreshly ground black pepper3 tablespoons sour cream, stirredRoast the bell peppers directly over a gas flame or under the broiler as close to the heat as possible, turning until charred all over, about 5 minutes.
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