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Pure Vanilla Beans
Pure Vanilla Beans
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  Thornburg & Co Bartlett Pear Preserves with Vanilla Bean & Riesling - 9 oz
Thornburg & Co Bartlett Pear Preserves with Vanilla Bean & Riesling - 9 oz
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  Cordillera Purace 36% Milk Chocolate Discs - per lb
Cordillera Purace 36% Milk Chocolate Discs - per lb
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BLiS Blast Hot Pepper Sauce - 375 ml
BLiS Blast Hot Pepper Sauce - 375 ml
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  BLiS Hot & Sweet Duo
BLiS Hot & Sweet Duo
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  BLiS Bourbon Maple Barrel Aged Soy Sauce - 375 ml
BLiS Bourbon Maple Barrel Aged Soy Sauce - 375 ml
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A Brief History of Vanilla...
 Vanilla is the only fruit-bearing member of the orchid family and is native to central Mexico. The ancient Totonac Indians of Mexico were the first to learn to use the fruit of the Tlilxochitl vine, vanilla pods. After their defeat by the Aztecs, they were forced to relinquish control of the exotic fruit. The Aztecs were, in turn, defeated by the Spanish, who returned home with the preciou ...
Homemade Vanilla Extract
 Here's how to do it: Take 4-5 whole vanilla beans, split lengthwise and add to a pint of 35% or higher alcohol content (that's 70 proof or greater). Any type of alcohol can be used, but vodka is often used because of its neutral flavor. However, bourbon, rum, brandy or cognac are also popular and can add additional nuances of flavor to your own custom blend. Age for at least 8 week ...
Roasted Vanilla-Glazed Duck Breast with Vegetables
Preheat oven to 350°F. Combine water and sugar in a small saucepan. Boil 10 minutes, stirring occasionally. Stir in Vanilla Paste. Set aside. Heat 2 tablespoons of butter in an ovenproof frying pan over medium high heat. Sear the duck breasts on both sides, starting with skin side down.Brush the duck with the vanilla syrup and place the pan to roast in the oven for 5 minutes for rare, ...
Saffron & Vanilla Infused Honey
  Place the saffron threads in a small bowl. Add the vanilla extract and stir until the saffron is well-moistened. Allow to “steep” for at least 10 minutes. Gently warm the honey over low heat or for a few seconds in the microwave – just enough to slightly warm and liquify it. Remove the honey from the heat and stir in the saffron/vanilla mixture until evenly distr ...
Parsnip Puree with Vanilla
Put the parsnips in a saucepan with the salt and just enough water to cover them. Bring to a boil and simmer for 20 to 30 minutes or until tender and two thirds of the water has evaporated.Put the parsnips and remaining liquid in a food processor with the butter and vanilla and puree until just smooth. Do not overprocess.  Season to taste with sea salt and freshly ground white pepper.  ...
Seared Scallops with Vanilla Sauce
Melt butter over medium high heat in a 12-inch frying pan. Add scallops and cook until just done, about one minute per side. Remove from pan and keep warm. Add onion and garlic to the pan and sauté 2 minutes. Add cream and vanilla. Cook and stir over medium heat until slightly thickened.Add scallops back to the pan and stir. Sprinkle with fresh parsley and serve over pasta. Serves 2.
Vanilla-Infused Vinaigrette
Whisk all ingredients together in a small bowl. Makes ¾ cup.
Brined Pork Chops with Maple-Vanilla Glaze
 Mix the brine ingredients in a large mixing bowl, stirring until they are dissolved. Place the pork chops into a heavy-duty plastic zip lock bag. Pour the brine over the chops, squeeze out as much air as possible and close tightly. Marinate for at least 1 hour, turning once. Whisk together the glaze ingredients in a small bowl and set aside. Remove the pork chops from the brine ...
Aztec Chocolate Fondue
Put the chocolate discs in a large, heat-proof bowl. Heat the cream in a microwave or on the stovetop until it just begins to foam. Pour the cream over the chocolate and set aside for about 5 minutes. Using a heavy wire whisk, gently mix the chocolate/cream mixture until it is completely blended and is smooth and homogenous. Add the chipotle powder, sugar, cinnamon, salt and vanilla extract a ...
Chestnut Marmalade (Marmellata di Castagne)
 To remove the outer shell from the chestnuts, start by cutting a shallow slit or “X” into the chestnut. Peel away the tough outer layer and discard. Don’t worry about the fuzzy-papery inner husk at this point; we’ll deal with that momentarily. Place the shelled chestnuts into a saucepan and add 1/2 teaspoon salt and enough water to cover them completely. Bring ...
Beghrir (Moroccan “Honeycomb” Pancakes)
  Place the warm water in a small bowl and stir in the honey. Sprinkle the yeast over the top, stir well, and set aside while the yeast develops, approximately 10 minutes. In the meantime, whisk together the flours, salt and sesame seeds in a large bowl. In a separate bowl, whisk the eggs with the milk and water. Pour this mixture over the flours, add the yeast liquid, and use a hand mix ...
Crepes with Sweet Cherries
 Crêpe Batter: 4 large eggs1-1/4 cups milk, more as neededpinch of salt1 cup all-purpose flour1 tablespoon melted unsalted butter, plus more for cooking crêpes In a bowl, whisk the eggs with 1/2 cup of the milk and the salt. Whisk in the flour until smooth, then whisk in the remaining milk and the butter; the batter should have the consistency of cream. Cover and refrige ...
Real Hot Chocolate, From Scratch
 Grate the chocolate liquor with a sharp, fine-toothed grater or microplane. We found that it’s far easier to grate the chocolate than it is to shave or chop it with a knife. This technique also yields a a light, fluffy form of chocolate “powder” that melts quickly, with no lumps or unpleasant grittiness. Place a heavy-bottomed saucepan over medium heat and pour in the ...
Scottish Lace Wafers
Preheat the oven to 350 degrees F. Butter 2 baking sheets and set aside. Combine the oatmeal, sugar, coconut, flour, nutmeg, and salt in a medium bowl.Combine the butter, egg, and vanilla and mix into the dry ingredients. Immediately drop from a teaspoon in rounds, about 2 inches apart, on the baking sheets. Flatten with a fork.Bake for 8 to 10 minutes or until browned. Let cookies cool on the ...
Fresh Cherry Tartlets
 First, make the pastry cream and allow to cool for at least an hour or up to a day in advance (see recipe below). Preheat the oven to 350 degrees. In a food processor, pulse the graham crackers and 2 tablespoons of the sugar until finely ground. Add the butter, and process until combined. Divide the mixture evenly betwen 4 small tartlet pans with removable bottoms or 1 9-inch tart ...
Mushroom Bread Pudding
In a medium sized heated sauté pan, sauté the mushrooms with the shallot and the butter for about five minutes, or until they have softened. Add salt and pepper to taste and allow to cool. After the mixture has cooled, transfer to a heavy saucepan and add the cream, the cinnamon, clove, and vanilla bean. Mix thoroughly. Bring to a simmer and continue to cook for about 40 minutes, ...
Raspberry Valentine Cookies
Mix the flour, egg yolks, butter, ½ cup sugar, and vanilla extract in a large bowl. Knead the mixture until it forms a soft dough.Chill for at least 30 minutes. On a floured surface, roll the dough until it's about 1/8 inch thick. Cut a heart for the bottom of the cookie sandwich. Cut another heart the same size for the top of the cookie, but cut a smaller heart out of the inside of it. ...
Yummy Cherry Chews
A day ahead of time, plump the dried cherries by covering them with very hot water and leaving them to stand for about 10 minutes.Drain them, toss with the cherry liqueur, and refrigerate overnight.Drain and reserve the liqueur for other uses, when you're ready to make the cookies. Cream the butter with the white and brown sugars, blending in the egg, vanilla and almond extract.Fold in the ...
Sweet Cherry Clafouti
 Toss the unpitted cherries with the kirsch or brandy and 2 Tbsp of the sugar in a bowl. Let them sit for 30 minutes.  Preheat the oven to 400 degrees. Butter a 10-½ inch ceramic tart pan or shallow baking dish.  Drain the liquid from the cherries and beat it together with the eggs, vanilla extract and the remaining sugar. Slowly beat in the flour a little at a time. Add th ...
Cranberry Sauce with Ruby Port
 Remove the peel of the orange in large strips with a vegetable peeler and set aside. Squeeze the orange and reserve the juice. Combine the fresh cranberries, sugar, orange juice & peel, cinnamon and Port in a sauce pan and bring to a slow boil stirring occasionaly. Lower the heat to just a simmer and cook 20-30 minutes until it thickens. Remove from heat and allow to cool slightl ...
Sweet Cherries with Balsamic Cream
 Pit cherries and slice in half. Drizzle with the balsamic cream, sprinkle on the black pepper and mix gently to coat. Allow to macerate at room temperature for 20 minutes. Meanwhile, using a whisk or electric mixer, whip together the cream, vanilla & confectioner's sugar until soft peaks form. Set aside. Spoon the cherries into small bowls and top with a generous dollop of th ...
Pignoli (Pine Nut Cookies) with Fennel Pollen
 Using an electric mixer, beat the butter, sugar, vanilla, fennel pollen, and salt in a large bowl until light and fluffy. Beat in the egg. Add the flour and mix just until blended. Transfer the dough to a sheet of plastic wrap. Shape the dough into an 8-inch-long log. Wrap the dough in plastic and refrigerate for 2 hours. Preheat the oven to 350 degrees F. Line heavy large baking s ...
Spirited Cherry Clafouti
 Preheat the oven to 425°. Butter a 9″ ceramic or glass baking dish and set aside. Combine the milk, sugar, vanilla, eggs and salt in a bowl and mix well with a hand-held mixer. Add the flour and mix until smooth. Pour the batter into the the prepared dish, then distribute the cherries evenly over the top. Bake until a toothpick or skewer inserted into the batter comes out ...
Strawberries in Balsamic Vinegar & Black Pepper
Halve the strawberries, then cut in thirds or quarters depending on the size. Place in a mixing bowl and sprinkle with sugar.Toss and set aside for about 30 minutes. Sprinkle with balsamic vinegar and pepper, then toss again.
Rhubarb, Pear, Apple and Raspberry Tart
 Crust: Place flour, salt and sugar in a food processor, and process briefly to mix.Add the butter and using short pulse, process until the mixture ranges in size from peas to coarse cornmeal.Slowly pour in the water, and using short pulses, incorporate it into the flour mixture. Add enough water so the dough holds together but does not form a ball. Transfer pastry to a large piece ...
Grilled Pork & Pears
 Pat the chops dry, season generously with salt & pepper and drizzle with olive oil, turning to coat both sides. Place on a plate, cover with plastic wrap & allow to marinate at room temperature for 20 - 30 minutes. Slice the pears in half, lengthwise, and remove the stem and core. A sharp knife is all you really need, but a small melon baller makes short work of the seed ...
Pumpkin - Goat Cheese Cheesecake
Preheat oven to 350 degree F. Grease a 9-inch spring-form pan. To make crust: In a food processor fitted with the metal blade, combine the nuts, sugar, crackers and spices.Process until finely ground.Add the melted butter and continue to process until the mixture is moist and sticks to the sides of the processor bowl. Gather the mixture together and place in the center of a 9-inch spring- ...
Patricia's Apricot Nut Torte
Preheat the oven to 350 degrees Fahrenheit, then butter and flour a spring-form pan (9 inches in diameter). Mix the flour, the yeast, the fennel and the salt in a bowll. Using an electric mixer, beat the 4 egg yolks and 1/2 cup of the sugar in a large bowl. Beat the mixture for about 3 minutes, or until it is thick and pale yellow. Gradually add the melted butter, then the vanilla.Stir ...
Coeur à la Crème
With an electric mixer, beat the mascarpone, 1/4 cup of the cream and the vanilla paste until thoroughly blended. Set aside and refrigerate. In a small bowl, beat the remaining 1 cup cream, adding the confectioners gradually, until the cream forms stiff peaks. Gently fold the whipped cream into the chilled cheese mixture with a rubber spatula. Rinse six pieces of cheesecloth in cold water ...
Oaxaca Chocolate Torta
Butter the bottom of a 9-inch springform pan. Line the bottom with a piece of parchment paper and butter the paper. Dust with cocoa powder, tapping out excess. Preheat oven to 300 deg. In microwave safe container, melt chocolate and butter on high for 2 minutes. Remove from microwave and stir until chocolate is melted and mixture is smooth. Set aside. In large bowl of electric mixer beat egg ...

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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