Hello Recipe Club,

I'd like to thank Patricia Rain for her recipes this week and take this opportunity to wish her the best for the holidays. If you have not yet registered to win a copy of one of her books, look for the link in the Sweepstakes area at the bottom of this page. If you enjoyed Patricia's recipes drop her a note or sign up for her monthly newsletters at Vanilla.com

As you have seen this week, vanilla's use as a flavor is delicious in far more than cookies and ice cream, though it certainly belongs in these favorite desserts as well. Tahitian vanilla, a different species from Mexican and Bourbon vanilla, is uniquely sweet with a cherry and anise-like flavor. It is especially good in seafoods, fruit dishes and creamy desserts such as Crème Brûlée. Mexican matches well with chocolate and chiles and Bourbon vanilla, (a name it got from the Indian Ocean island of Reunion, which was once called Ile de Bourbon and not the alcoholic beverage) is a good all-around flavor for baking. The goal of The Vanilla Queen is to get vanilla out of the cupboard and onto the table where it rightfully belongs. By purchasing pure vanilla products we are also helping tropical farmers to continue to grow our beloved flavor instead of leaving their countries of origin in search of work in industrialized countries.

Patricia Rain, The Vanilla Queen

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Vanilla Béarnaise Sauce for Medallions of Beef, Portabella Mushrooms, or Chicken Breasts

Bérnaise sauce is the ideal specialty sauce to pour over grilled beef medallions, chicken breasts, portabella mushrooms or other favorite entrées. Grill the meat, chicken or mushrooms as usual, spoon sauce over it and serve with creamy polenta, wild rice pilaf, or roasted potatoes.

Ingredients:

1/4 cup white wine vinegar or dry white vermouth
1 tablespoon shallots or scallions, minced
1 tablespoon fresh tarragon minced or 1 teaspoon dried tarragon
salt and white pepper to taste
1/3 cup butter (6 tablespoons)
2 whole eggs
1/4 to 1/2 teaspoon pure vanilla extract or to taste
parsley for garnish

Preparation:

In a heavy 1-quart saucepan, boil vinegar or vermouth with shallots, tarragon, salt and pepper. Reduce to two tablespoons. In the same saucepan, melt butter over medium-low heat.

While butter is melting, beat eggs with vanilla, then add slowly to melted butter, beating with a whisk. Continue to beat until mixture is thick. Remove from heat immediately.

If mixture begins to separate or is too thick, add a few drops of hot water and beat well.

Tip: If your hands smell heavily of chopped onions or other strong odors, wash them well, then rub a few drops of pure vanilla extract on your hands.

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Moroccan Orange Salad

This makes a refreshing salad or light dessert.

Ingredients:

1 tablespoon lemon juice
2 tablespoons fresh orange juice
3 tablespoons confectioners' sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
romaine leaves, washed and dried
3 to 4 oranges, peeled and sliced
1/2 cup blanched almonds, slivered or chopped
8 dates, sliced lengthwise

Preparation:

In a small bowl combine lemon and orange juices, confectioners sugar, vanilla extract and cinnamon.

Arrange lettuce leaves on a serving plate. Layer oranges decoratively onto plate. Spoon juice/sugar mixture over the oranges and sprinkle with almonds and fresh dates. Chill until serving.

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Fresh Creamed Corn

While this is fabulous made with fresh corn, good-quality frozen corn is very, very good as well.

Ingredients:

4 cups fresh or frozen corn (white or yellow)
1/3 cup (6 tablespoons) unsalted butter (margarine can be substituted)
1 5-ounce can whole or low-fat evaporated milk, or 5 ounces light cream
5 ounces chicken or vegetable stock
1 heaping tablespoon cornstarch
1 heaping teaspoon sugar
1 teaspoon pure vanilla extract
salt and pepper to taste

Preparation:

If using fresh corn, cut kernels from ears, removing all corn silk.

Place butter in a large frying pan or 4-quart pan over medium heat. When butter is melted, add corn and stir to combine. Add evaporated milk (or cream), stock, cornstarch and sugar. Cook, stirring constantly until the mixture thickens (5 to 6 minutes). 

Add vanilla, salt and pepper to taste and serve garnished with parsley, chopped chives, fresh herbs or tomato chunks.

Tip: Add a few drops of pure vanilla extract to baby vegetables to bring up their naturally sweet flavor.

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Light Lemon Ice Cream

Thomas Jefferson brought vanilla to the United States and was also instrumental in making ice cream popular. In fact, ice cream was so popular in Philadelphia, the birthplace of ice cream in the United States, that it is still famous for vanilla ice cream. You can read more about the Jefferson connection in Vanilla: The Cultural History of the World's Favorite Flavor and Fragrance, by Patricia Rain, Vanilla Queen.

However, before vanilla was easily available, lemon ice cream was quite the rage. It sounded so delicious that I created this recipe, which I now make regularly for family and friends. It's light, refreshing, and the perfect end to a special meal.

Ingredients:

1 1/2 cups warm water
3/4 to 1 cup sugar (based on preference for sweet or tangy)
1 pint light cream or half and half
1/2 cup fresh lemon juice
grated zest of 1 lemon
1 teaspoon pure lemon extract
1 teaspoon pure vanilla extract

Preparation:

Mix water and sugar together and allow sugar to dissolve. Add the balance of ingredients. The mixture will thicken slightly from the acid/dairy reaction. Don't worry, the ice cream will taste just fine.

Put ingredients in an ice cream maker and follow the manufacturers instructions. If you don't have an ice cream maker, you can freeze the mixture in a freezer. When it is firm, run it through a blender or food processor and either freeze again before serving, or serve it right away.

Notes: This ice cream is delicious just after it has finished cranking before it gets real firm. Serve it with fresh berries when they're in season.