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Pure Bourbon Vanilla Beans - 8 oz

Pure Bourbon Vanilla Beans - 8 oz
SKU:  BKV091
Price: $42.00

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Madagascar Bourbon Vanilla Beans - 1 lb

Madagascar Bourbon Vanilla Beans - 1 lb
SKU:  BKV100
Price: $79.00

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Pure Vanilla Bean Paste - 4 oz

Pure Vanilla Bean Paste - 4 oz
SKU:  BKV110
Price: $11.50

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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.

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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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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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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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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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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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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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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