vanilla

[jinx]

Nielsen-Massey makes my favorite vanilla products, using only beans from Madagascar. Available at Williams-Sonoma and Whole Foods.

Only the best vanilla from the island of Madagascar is intense enough for Nielsen-Massey, whose extract has long been the choice of bakers and ice cream makers. (This vanilla is known as “bourbon vanilla.” The term dates from the time when Madagascar and several other vanilla-growing islands were under French rule and were called the Bourbon Islands.) Made from selected vanilla pods in an exclusive cold-process method, the extract has a rich, intense flavor. The vanilla beans are whole 7” pods, each equivalent to approximately 1 tablespoon of extract. Convenient to use, the pure vanilla paste contains flecks of vanilla bean seeds. Use this superior-quality vanilla to enhance baked goods as well as custards, cheesecake and ice cream. Vanilla extract is 8 oz. Vanilla beans include 2 pods. Vanilla paste is 4 oz.

[melidasaur]

Originally Posted by jinx

Nielsen-Massey makes my favorite vanilla products, using only beans from Madagascar. Available at Williams-Sonoma and Whole Foods.

Have you ever used the vanilla paste? I'm curious about that. I'm going to have to get this for my final enteries. Thanks for the suggestion - I can't wait to try this!

[jinx]

Originally Posted by melidasaur

Have you ever used the vanilla paste?

No, just the extract, I don't bake very often or get very creative with it. My mom used to use it in a pastry that I can't remember the name of though, and always raved.

[melidasaur]

I might try the paste in pie crust... I went to this restaurant and had some pie with a really lovely flavored crust. Before I use the paste, I should probably learn how to make crust... it's on my list of things to do .

[jinx]

I conquered crust this winter making [about a million %$#&*] pies for a bake sale. The key is cold ingredients. Keep the flour in the freezer, refrigerate the fat, and use ice water.

[dar512]

Hey Jinx, that's the way I learned too! (Original recipe from my grandmother on my mother's side). Cold Crisco and ice water. -- I don't freeze the flour, though.

[melidasaur]

Originally Posted by jinx

I conquered crust this winter making [about a million %$#&*] pies for a bake sale. The key is cold ingredients. Keep the flour in the freezer, refrigerate the fat, and use ice water.

Did you make your crust dough in a food processor or did you cut the shortening and mix the water in by hand?

[jinx]

By hand, with a pastry fork/mixer.




I like to use about half "butter" (Earth Balance) and half shortening (non-hydro palm), and prefer to have a latte (decaf soy) on hand.