Make it a party to remember with savory and sweet recipes from Nielsen-Massey Vanillas
Memorial
Day marks the beginning of the grilling season and it is the perfect
time for entertaining. Gathering family and friends for an evening of
fellowship and food is the fun part. Deciding what to serve can be the
challenge. Choosing some make-ahead recipes along with a quick, healthy
grilled entrée gives the host the chance to enjoy the party and time
with the guests. Fresh foods enhanced with flavors from Nielsen-Massey
Vanillas punch up sweet and savory recipes and lend your dishes depth
and flair. So, send out those invitations and fire up the grill. The
Memorial Day menu is set and it is time to celebrate the season.
Easy, elegant entertaining starts with a mouth-watering menu filled with traditional summer-time flavors that can easily be assembled and served. Let the summer fun begin!
Savory red, white and bleu appetizers play out the patriotic theme of the Memorial holiday and offer a tasty morsel to guests. "Nielsen-Massey's
Pure Lemon Extract complements just about any dish," says Beth Nielsen,
Chief Culinary Officer at Nielsen-Massey. "It is the perfect partner
with herbs such as garlic and parsley. Using pure flavors saves time but
does not compromise taste."
2 tablespoons dry white wine
2 teaspoons finely minced shallots
8 ounces cream cheese, softened
1 teaspoon finely minced garlic
½ teaspoon Nielsen-Massey Pure Lemon Extract
⅛ teaspoon white pepper
¼ teaspoon cayenne pepper (optional)
5 ounces blue cheese crumbles
2 pints cherry tomatoes (approximately 48)
Combine the wine and shallots in a small bowl. Let stand.
Combine
the cream cheese, garlic, lemon extract, white pepper, cayenne pepper
and shallot mixture in a mixing bowl. Beat until well blended using an
electric mixer. Fold in the bleu cheese with a wooden spoon. Cover and
chill.
Rinse
the cherry tomatoes. Remove the tops by slicing a small amount off each
tomato. Scoop out the seeds with a small measuring spoon. Cut a small
slice off the bottom of each tomato so it will stand upright when
plated. Fill each tomato with ½ tablespoon of the chilled Lemon-Bleu
Stuffing using a pastry bag or spoon.
Nielsen-Massey
Madagascar Bourbon Pure Vanilla Extract adds depth of flavor to this
five-ingredient dressing, perfect on fresh baby salad greens. Left over
dressing can double as a marinade for chicken, fish, pork or vegetables.
¼ cup olive oil
¼ cup balsamic vinegar
¼ cup water
1 tablespoon stone ground mustard
¼ teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
¼ cup balsamic vinegar
¼ cup water
1 tablespoon stone ground mustard
¼ teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
20 ounces baby salad greens
Whisk
all ingredients together in a small bowl. To serve, toss baby greens in
a large bowl with ¼ cup of the vinaigrette to coat the leaves. Makes ¾
cup.
In
just 12 quick minutes, family and friends will enjoy a
grilled-to-perfection salmon filet. This flavorful fish is complimented
by the sweet and savory herb infused marinade.
Vanilla Balsamic Marinade
¼ cup extra-virgin olive oil
1 shallot, diced
1-1/2 teaspoons dried organic parsley
1-1/2 teaspoons dried organic basil
½ teaspoon dark brown sugar
½ teaspoon Worcestershire sauce
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
Salmon
8 (4 to 6 ounce) 1-inch thick Salmon fillets
canola oil
salt and freshly ground pepper
For
the marinade, combine the olive oil, shallot, parsley, basil, brown
sugar, Worcestershire sauce, balsamic vinegar, Dijon mustard and vanilla
paste into a blender container and puree. Pour evenly into two
containers and set one container aside.
For
the salmon, preheat the grill. Brush each fillet with canola oil and
season with salt and pepper. Brush the tops of the fillets with the
marinade, discarding any remaining marinade. Place the fillets marinated
side down on a grill rack over direct heat. Grill for 6 to 8 minutes or
until dark grill marks appear and the marinade begins to caramelize.
Turn the fillets and grill for 3 to 4 minutes longer. Serve with the
reserved marinade. Serves 8.
Source: Nielsen-Massey Vanillas
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