Vanilla extract is a wonderful addition to any kitchen,It's what gives vanilla cakes and puddings their lovely homey flavor, reminiscent of Granny's baking and cooking.Neilsen & Massey knows this ad has created the perfect extract. This is a vanilla that is redolent of the orchid (yes an orchid ) that produces it.
Nielsen -Massey has been creating extracts since 1902 and is now run by the third generation of the family,Craig Matt and Beth in first Sterling Illinois and now , Waukegan. They not only sell vanilla to various chefs and restaurants but also almond, chocolate and the more exotic flavors of rose water and neroli oil.Their vanilla is from all over the world, starting with Madagascar being bought from fair trade merchants. This includes certification and verification organization and, responsibility for certifying their beans. Fairtrade certified vanilla ensures that small-scale farmers in developing countries receive a fair price and use sustainable farming practices along , stabilizing vanilla-producing communities and protecting the environment. It also ensures a consistent supply of ingredients to customers. The Fairtrade certified vanilla is grown in the shade, integrated with other crops, which in turn helps protect against erosion and deforestation. Neilsen Massey is nt only providing flavor to the world but helping it to become a better place.
What I love about Neilsen-Massey is that their extract is pure , without any alcohol added .It doesn't have that aftertaste either. I used it in a microwave version of bread pudding (see recipe and pic below) and it was perfect for it. Again there was no usual aftertaste or overpowering vanilla alcohol flavor overpowering the other ingredients.www.cooks.com and tweaked it a bit. It serves 8=10.
Half a loaf of stale French or Italian bread
2 cups milk.
2 tablespoons butter or margarine
2 eggs beaten
3/4 cup sugar
1/4 teaspoon salt
1 /2 teaspoon cinnamon
1- 2 teaspoons vanilla
Slice the bread and cut into one inch cubes. Put to the side.Heat milk and butter on high in a 4 cup measuring cup. Stir a small amount of hot milk into the beaten eggs to temper the eggs. Return eggs to milk. Add sugar, salt cinnamon and vanilla. Pour mixture over bread and cook for 7-10 minutes , or longer if the center is not firm.
Serve hot or cold with caramel, sauce, cream or whipped cream.