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NEWS
By ROB KASPER | January 30, 2000
Say what you will about the snow -- that it is cold, slippery and a nuisance. It also makes excellent ice cream. I found this out recently when the tradition of making ice cream with snow returned to our home. To make this ice cream, you need a lot of snow and a casual "why worry" attitude. You can't fret over what might be in the snow. You can't think about the possibility of particulates from coal-burning power plants in the Midwest traveling in the upper atmosphere to Maryland and descending in your backyard as "acid snowflakes."
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FEATURES
By Pat Dailey and Pat Dailey,CHICAGO TRIBUNE | June 19, 1996
America's sweet tooth isn't a recent development.Amelia Simmons' "American Cookery" was delightfully heavy on cakes, puddings, pies, tarts and trifles. Cinnamon, nutmeg and mace were the most common spices, and rose water was used then much the way vanilla is now. Butter was used with glorious abandon, and even brandy made its way into the kitchen on occasion.Chocolate, however, is never mentioned.A cake she called "plain cake" is close to what is now called a poundcake. Her concise recipe was thus: "Three quarters of a pound of sugar, 1 pound of butter, and 6 eggs, worked into a pound of flour."
FEATURES
By Michael Dresser | August 3, 1997
1995 Beringer Chardonnay, Napa Valley ($12).This is becoming a very predictable recommendation. Another year, another fine chardonnay from Beringer. Because it's made in large quantities, you can find it almost anywhere, but it bears none of the obvious signs of mass production. There's fine intensity, a delicate balance of oak and fruit, and well-integrated nuances of vanilla, apple and toast. Beringer continues to be one of the most reliable names in California wine.Pub Date: 8/03/97@
FEATURES
By Joanne E. Morvay | November 29, 2000
Item: Stonyfield Farm Yo Baby yogurtur What you get: six 4-ounce cups Cost: About $2.50 Nutritional content: Both the peach and vanilla flavors 110 calories; 4 grams fat; saturated fat not listed; 65 milligrams sodium Preparation time: Feed to infants and toddlers right from cup Review: Just when you thought every market had been tapped, here comes Stonyfield Farm with yogurt for babies. But what a yogurt it is. Its made with all-organic ingredients, including whole milk. Dont be alarmed by the funny-looking stuff on the top; thats real cream, something we dont see much in todays dairy products.
FEATURES
By Steven Pratt and Steven Pratt,Chicago Tribune | February 1, 1995
Brownies are easy to make. Just buy a mix and stir it up: A few minutes in the oven and what do you have?Some average chocolate squares that sort of lie there in the pan.You can do better than that.You can make brownies from scratch that will sit up and bark. They may take a little more time, but they cost about a third less and have a better flavor than the mix.The following recipe was devised for a training class for Indiana high school home economics instructors. Besides producing great-tasting brownies, it illustrates why ingredients for homemade brownies are superior to those in the mixes, especially if you read the labels.
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.
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.
BUSINESS
By Kim Clark | October 29, 1991
When General Mills Co. bakers licked the spoon one morning last August, the vanilla frosting didn't taste right. Something was wrong with the artificial vanilla flavoring they had bought from McCormick & Co. Inc.So they threw out the 24,000-pound batch -- enough to frost a 50-foot-high cake filling the infield at Memorial Stadium -- and set off a dispute that has ended up in federal court.In a lawsuit filed this month in U.S. District Court in Baltimore, McCormick, the Hunt Valley-based spice company, charges that one of its suppliers mislabeled a shipment, thus ruining the artificial vanilla and the frosting.
NEWS
By George Neff Lucas | June 6, 1994
The man about Toddlin' TownAchieved legislative renownBut when grand jury docketsChecked out Rosty's pockets,His ways and his meansbrought him down.Watkins' friendship withClinton was sturdyBut you'd think before eventhe third teeHe'd be quite awareOf what got him there:A duly unauthorized birdie.Some lawmakers, soon alumni,To the sector called private will hieAfter having their fillOf Capitol HillAnd the best perks our moneycan buy.With a seat on the high court to filla,Clinton sensed Babbitt goingdownhilla;So a spat to avert,He served the dessert --Who doesn't like Breyer's vanilla?
NEWS
By Michael Dresser | November 5, 2008
There are power wines and finesse wines, and this Rioja classic is finesse all the way. It's a medium-bodied red with tremendous intensity. At five years of age, it has passed the adolescent stage and reached a level of mature smoothness. (There's no reason to think it can't maintain that level for five to 10 years.) It offers penetrating black-cherry and blackberry flavors with hints of Mediterranean herbs and a touch of the vanilla flavor imparted by American oak. 2003 Baron de Ley Reserva From: Rioja, Spain Price: $28 Serve with: Grilled red meat, roast poultry
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