Bourbon Barrel Aged Vanilla Extract - 100ml
Item #: BKV120
Our Price: $11.25
 
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Description 

 

Bourbon Barrel Aged Vanilla Extract is rich, sweet and aromatic with a special touch of sunny southern heritage and charm.

 

Madagascar bean extract is known and loved for its pure, classic vanilla flavor and smooth floral notes. Aging it in bourbon barrels that were once filled with the Bluegrass State's finest bourbon adds to the complexity of this premium quality vanilla extract and makes it a uniquely Kentucky spun rendition.

 

Find delicious recipes, visit the Earthy Delights Blog!

Recipes

Pumpkin - Goat Cheese Cheesecake
There are a lot of good recipes for pumpkin cheesecake, but the addition of a little fresh goat cheese puts a subtle spin on a new holiday classic. The mild tang of creamy fresh goat cheese adds interest and truly sets this cheesecake apart from the others.
We first tried this cheesecake several years ago, and it's been a part of our holiday traditions ever since.
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Lavender Crème Chantilly
This beautiful whipped cream concoction has an intense lavender aroma and delicate floral flavor. Any impeccably fresh fruit will pair beautifully with this Chantilly cream, garnished with a sprig of mint or fresh lavender .

Adding lavender to the whipping cream takes it to glorious heights of flavor and beauty making any dessert extra special.
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Vanilla-Infused Vinaigrette
Unusual and surprisingly sophisticated. The vanilla adds a delicious undertone that enhances the usual vinaigrette flavors. Use on fresh salad greens, or as a marinade on chicken breasts.

(Recipe used with permission of Nielsen-Massey Vanillas)
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Cranberry Sauce with Ruby Port
Naturally sweet-tart fresh cranberries are enhanced by the rich fruity flavor of Ruby Port, fragrant orange and spicy cinnamon. The Ruby Port tempers the tartness of the fresh cranberries nicely, and adds a lush, deep red color.
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Pignoli (Pine Nut Cookies) with Fennel Pollen
Pignoli (Pine nut cookies) are often thought of as Christmas cookies, but their delicate flavor and crisp texture make them a natural accompaniment to light, summery desserts like fresh fruit, ice cream & sorbet. This recipe varies from the traditional version in several ways, most notably by the use of fennel pollen, instead of ground fennel seed. While fennel pollen has the same distinctive anise-like flavor as fennel seed, it's much lighter, more delicate and less cloying.

These cookies only take 15 - 18 minutes to bake up crisp & golden brown, so they won't heat up the kitchen on warm days - and their intoxicating aroma is guaranteed to drive everyone in the house (if not the entire neighborhood) wild!
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Pawpaw Custard
Fresh pawpaws are so custardy-good on their own, that it just plain makes sense to add eggs and make a real custard! Grated coconut adds texture and turns this dessert into a tropical dream.


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Raspberry Valentine Cookies
The red raspberry jam shows through the heart shape in the top layer. You can cut these into any shapes you want and serve them any time of the year! Use a different colored jam for variety. How versatile!
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Sweet Cherry Clafouti
Cherry Clafouti originates in the Limousin region of central France. The name comes from a word, clafir, which in the local dialect means, "to fill." Since cherries are such an important fruit across most of France, it was inevitable that it has become a part of the national repertoire. The dish is something of a cross between a custard and a cake, and is traditionally filled with unpitted cherries. The pits contribute to the flavor and color and, simply because they are there, you must eat the dessert slowly, savoring each cherry-filled bite.

Recipe adapted from "Provencal Light" by Martha Rose Shulman


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Yummy Cherry Chews
These delicious morsels are perfect for Valentine's Day, or any day, for that matter. They taste best when made with high quality chocolate.
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Patricia's Apricot Nut Torte
This cake is deliciously dense and moist. It's a show-stopper when baked in a spring-form pan, removed, and served on a wide platter. Do you have flowers in your garden? A small cluster of impatiens, cosmos or violas look lovely in a small triangle on top of the cake.
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Brined Pork Chops with Maple-Vanilla Glaze
It might seem counter-intuitive, but brining any cut of meat can make it significantly juicer and more tender.

How? The brine increases the amount of moisture in the meat, allowing more of it to remain in the pork as it cooks. While some cuts can benefit from long brining times (up to 24 hours or more), even an hour of brining can produce a markedly moister, more flavorful pork chop.

Various seasonings can be added to the brining mixture to enhance the taste, but use restraint and allow the natural flavor of the pork to shine through. Vanilla might seem to be an odd ingredient to pair with pork, but when used correctly, it adds a subtle, but delicious note to the naturally sweet, rich flavor of the meat.

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Parsnip Puree with Vanilla
Parsnips have a sweet, earthy flavor that actually gets better if they've been left in the ground until the first frost. This simple recipe lets their natural goodness shine through. A little good quality vanilla acts as a flavor "potentiator", subtly boosting the flavor of the parsnips while remaining inconspicuously in the background.

Everyone loves this dish, but no one is ever able to figure out the "secret ingredient"!
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Sweet Cherries with Balsamic Cream
Cherries are one of our favorite summer fruits. While they are wonderful when eaten fresh, just as they come from the tree, they can also form the basis for wonderful fruit desserts. This summery dessert is very light & simple - just right for warm afternoons - but still delicious and rather special.

Fruits & berries with balsamic cream will not hold up for very long. Mix this dessert up no more than an hour or two before serving. It's probably best to add the balsamic cream and pepper about 15 minutes before serving. The cherries & whipped cream are wonderful served on their own, but for a special touch, add some crisp almond wafers, a slice of angel food cake or top a homemade shortcake.

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Alfajores
As any South American child could tell you, alfajores are rich, buttery cookies filled with delicious dulce de leche. They're equally suited as a special dessert with an afternoon tea, or for an anytime snack.

Alfajores are the traditional cookies of Peru, Argentina, Uruguay, and Chile. The word alfajor comes from a Hispano-Arabic word meaning "stuffed". In Argentina, they are stuffed and finished in many guises, with a simple dusting of confectioner's sugar or covered with chocolate or fondant, and often rimmed with grated coconut.
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Aztec Chocolate Fondue
Chocolate the way it was meant to be eaten! Rich, dark chocolate enhanced with smoky chipotle chiles, fragrant cinnamon and Mexican Vanilla. Perfect for dipping cubes of pound cake or fresh fruit and berries.

The flavor is simply incredible!


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Oaxaca Chocolate Torta
Black Garlic Recipe Contest Grand Prize Winner
Congratulations to Diane Nemitz of Ludington, Michigan for her winning recipe entry "Oaxaca Chocolate Torta"!

Diane's recipe was selected for its originality and highly imaginative use of ingredients, including the featured ingredient, Black Garlic. Her clearly written preparation instructions were also a big plus! While Black Garlic might not be something you would typically think of using in a dessert, we found that its mellow sweetness and mild tang added the perfect touch to this deep, dark chocolate torta. Try it yourself and see what you think!


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Seared Scallops with Vanilla Sauce
The mellow and fruity flavor of pure vanilla helps to highlight the nutty sweetness of scallops, butter and cream in this remarkable recipe. With this combination of pale, creamy colors and textures, this unusual dish looks beautiful on the plate and tastes delicious.

Try substituting lobster meat or monk-fish.

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Scottish Lace Wafers
Here's one of those great classic recipes that is perfection in its utter simplicity. The butter and sugar lightly coat the oat mixture and turn into both chewy butterscotch and a crisp glaze. As the name suggests, the oats form a lacy filigree.
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