Volume 8, Issue 114 - June 16, 2005

Hello Recipe Club,

Patricia Rain has been a supporter and friend of Chef2Chef.net almost since the day we launched the site. I'd like to take this opportunity to thank her for her many kind words and deeds over the years. She is one of the "Real" people I've met online. When you think about anything that has to do with vanilla or even if you have a question about vanilla, visit Patricia at Vanilla.com

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Marinated Scallops with Vanilla- Citrus Aioli

This is a great recipe in which to use Tahitian vanilla. The fruity, floral flavor of Tahitian vanilla makes scallops even sweeter.

Makes 4 to 6 servings

Ingredients:

Marinade:

3 tablespoons extra-virgin olive oil
2 teaspoon grated lemon zest
1 tablespoon lemon juice (Meyer lemon if possible)
1 tablespoon tangerine juice (orange juice may be substituted)
1 tablespoon minced garlic
1 teaspoon Rain's Choice Vanilla Sugar (or regular sugar)
1 teaspoon pure vanilla extract (use 1/2 teaspoon more extract if using regular sugar)
kosher salt and freshly ground pepper to taste

Vanilla-Citrus Aioli:

1 whole egg or egg substitute
1 hard boiled egg yolk
1/2 teaspoon Dijon-style mustard
2 cloves garlic, minced
1/2 to 1 teaspoon vanilla sugar (to taste)
1 tablespoon lemon juice (Meyer lemon if possible)
1 teaspoon tangerine juice
1 tablespoon white wine vinegar
1 cup light olive or safflower oil
1 teaspoon vanilla extract (optional)

24 to 36 large sea scallops

Preparation:

To Make the Marinade:

In a medium bowl, whisk the marinade ingredients.

Rinse the scallops under cold water. Remove and discard the small, tough side muscle from each scallop that has one. Place the scallops in the bowl with the marinade and toss to evenly coat them. Cover the bowl and refrigerate for 1 hour.

To Make the Aioli:

Place egg, egg yolk, mustard, garlic, sugar, lemon juice and tangerine juice and vinegar in a blender or food processor. Slowly add oil, a few drops at first, then in a slow, steady stream while running the blender or processor.

After oil is added, taste, add vanilla extract (if using), adjust seasonings, and add more lemon juice if desired.  If mixture is too thick, thin with a little oil and vinegar or juice, using a whisk to blend.

Remove the scallops from the bowl and discard the marinade. Thread the scallops through their sides onto skewers so the scallops lie flat. Grill over direct high heat until just opaque in the center, 4 to 6 minutes, turning once. Serve warm with the aioli.

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Rice with Coconut, Vanilla, Dates and Lemon

Makes 6 to 8 servings

Ingredients:

2 2/3 cups coconut milk (or mixture of coconut milk and soup stock or water)
1 3/4 cups basmati rice
1 vanilla bean, split in half lengthwise
1/2 teaspoon salt (or to taste)
1 cup unsweetened shredded coconut
3/4 cup pitted dates, thinly sliced
1 1/2 teaspoons grated lemon zest
1/4 teaspoon fennel seeds, crushed
3 tablespoons fresh lemon juice

Preparation:

In a heavy 2-quart saucepan, combine rice with liquid and vanilla bean and bring to full boil. Add salt. Reduce heat to low, cover and cook 15 minutes. Remove from the heat and let stand, covered for 10 minutes. Remove the vanilla bean.

Fluff the rice into a hot serving dish. Toss with dates, coconut, lemon zest, fennel seeds and lemon juice to taste.

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White Nectarine and Blackberry Upside-Down Cake

Any fresh stone fruits and berries can be used instead of nectarines. Pineapple or pears can also be substituted. The one constant is the lusciousness of the cake drenched in the caramelized juices and sugars from the fruits.

If possible, bake this cake in a ten-inch cast-iron skillet, as you can prepare the topping in the skillet, then add the cake, thereby eliminating an extra pan. If you don't have a cast-iron skillet, substitute a nine-inch by three-inch round pan and increase baking time by 10 to 15 minutes.

Ingredients:

Topping:

4 tablespoons unsalted butter (plus more if cake pan is used)
3/4 cup light brown sugar
4 nectarines
1 cup blackberries (or raspberries)
1 vanilla bean

Cake:

1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
3 tablespoons cornmeal
pinch of salt
8 tablespoons unsalted butter, room temperature
1 cup plus 2 tablespoons granulated sugar
4 eggs at room temperature, separated
1 tablespoon pure vanilla extract
2/3 cup whole or 2% milk (soy or rice milk can be substituted)

Preparation:

Melt 4 tablespoons butter in a cast-iron skillet over medium heat, add brown sugar and cook, stirring occasionally, for 3 to 4 minutes, swirling pan to distribute evenly. Cut vanilla bean open and scrape seeds into the mixture. Save bean for another use. Arrange fruit slices in concentric circles in the pan, then sprinkle berries over all, filling in any empty spaces.

Adjust oven rack to lower-middle position and heat oven to 350 degrees. Whisk flour, baking powder, cornmeal and salt in medium bowl. Set aside.

Cream butter in a large bowl with an electric mixer using medium speed. Gradually add 1 cup of sugar, beating until batter is light and fluffy. Beat in yolks and vanilla, scraping down sides of the bowl with a rubber spatula. Reduce speed to low and add dry mixture and milk, alternately, in three or four batches, beginning and ending with dry ingredients. Beat egg whites in a large bowl at low speed until frothy. Increase speed to medium-high, beating to soft peaks. Gradually add 2 tablespoons sugar and continue to beat to stiff peaks.

Fold one-quarter of beaten whites into batter with a rubber spatula to lighten mixture. Fold in remaining whites until no white streaks remain. Gently pour batter into pan and spread evenly on top of fruit, being careful not to move fruit around.

Bake until top is golden and a toothpick inserted in the cake (not fruit) comes out clean - about 45 to 50 minutes.

Place cake on cooling rack for about 2 minutes. Slide a paring knife around the edge of the cake to loosen it. Then, using pot holders, place a serving platter over the skillet tightly. Invert the cake onto the platter. If any fruit sticks to the pan, remove it and position it on top of the cake.

Serve warm with vanilla-whipped cream or vanilla ice cream.