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Vanilla
is the only member of the orchid family used as a food. The
vanilla "bean" is actually the dried pod of the
unripe fruit. It is native to Mexico and Central America,
but today most production comes from Madagascar. The Aztec
Indians of Central America enjoyed a drink called "Xoco-Latl"
made from cocoa and vanilla beans. The Spanish explorer, Cortez,
discovered this and brought the vanilla bean back to Europe.
The word vanilla comes from the Spanish vainilla, meaning,
"little pod".
The spice is available as a dried bean, which most professional
chefs prefer, and as a liquid extract. Imitation vanilla extract,
a mixture of artificial color and synthetic flavors, lacks
the beautiful bouquet and full piquancy of the real vanilla.
Although there are no direct medicinal applications for vanilla,
it is used in aromatherapy where it is reputed to relax, soften
anger, irritability and frustration. Vanilla essential oil
blends well with sandalwood, bergamot, rose, balsams and other
spice oils.
Vanilla is most frequently used to flavor sweet foods such
as ice cream, eggnog, cakes, cookies, custards and desserts.
Following is a rough guide for suggested amounts in various
dishes: 1-2 teaspoons of pure extract in a 2-layer cake recipe;
¼ - ½ teaspoon in 1 cup of whipped cream; 1-1½
teaspoons in 2 cups of custard sauce; 1-1½ teaspoons
in a cookie recipe for about 24 cookies; 2 teaspoons for about
four cups of ice cream.
Try the following for an amazing dessert:
Port Poached Pears with Vanilla
· 1 cup of port
· 2 firm, but ripe pears, cored, peeled and quartered
· 1/3 cup of honey
· 1 Tbsp. lemon zest
· 1 Tbsp. fresh lemon juice
· ½ vanilla bean, split (retain seeds)
· 1 tsp. finely grated ginger
· 2-inch cinnamon stick, broken
· 6 whole black peppercorns
· 2 whole cloves
· 2 cups of vanilla ice cream or vanilla frozen yogurt
· Fresh lemon herbs for garnish (optional).
In
a non-reactive saucepan combine all the ingredients except
the pears and the ice cream or yogurt. Bring to the boil ensuring
that the honey is dissolved. Add the pears and reduce to simmer,
uncovered, for about 15 minutes until the pears are soft.
Remove the pears with a slotted spoon.
Continue to heat and stir the sauce until it has reduced and
thickened slightly. Remove from the heat and strain. Serve
the ice cream or yogurt in bowls with the pears with the sauce
poured on top. Garnish with some fresh lemon herbs such as
lemon balm, lemon verbena or lemon thyme. This recipe will
serve four.
An unusual application for vanilla is the following creamy
salad dressing. Make ahead of time and refrigerate as the
flavor improves with standing. It will keep about four to
five days in the refrigerator.
Creamy Vanilla Herbal Salad Dressing
· 2 cloves of garlic
· 1 tsp. Dijon mustard
· 1 Tbsp. fresh tarragon
· 1 Tbsp. fresh basil
· 1 Tbsp. fresh marjoram
· 1 tsp. honey (optional)
· ½ tsp. vanilla extract
· 1 Tbsp. fresh squeezed lemon juice
· ½ tsp. sea salt
· ¼ tsp. of cayenne
· 1 cup of buttermilk
· 1 cup of mayonnaise
Use
a blender or food processor to blend all the ingredients.
Taste and adjust seasoning - salt, herbs, lemon juice, cayenne
etc. - for personal taste. Allow the dressing to sit for at
least one hour in the refrigerator before serving.
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