Volume 9, Issue 111 - December 5, 2005

Hello Recipe Club Member,

Every year around the holidays, I ask my good friend Patricia Rain to host the Recipe Club and share some of her recipes using vanilla. Patricia Rain is all about vanilla and owns and operates Vanilla.com where you can learn all about vanilla and pick up some of her wonderful vanilla products. You can also order one of her cookbooks on line.

STOP THE PRESS! Good News! I just got word that Patricia is going to be giving away a copy of her book, Vanilla: The Cultural History of the World's Favorite Flavor and Fragrance and 2 copies of The Vanilla Chef. I have a copy of each and I am NOT lending them out. If you would like a chance to win, do so by Clicking Here  The 3 winners will be notified by email in early January. Here is a word from Patricia and let's get started...

"Vanilla is always on our holiday shopping lists. After all, it is a "must-have" for egg nog, cookies and even Aunt Betty's fruit cake recipe. What most of us don't realize is that vanilla shouldn't only come out of the cupboard for baking and an occasional beverage. It should be out on the counter most days, providing a special and unexpected spark to lots of recipes we normally would never think would go well with vanilla. Hopefully this week of recipes will encourage you to experiment and trust that yes, vanilla is the world's most popular flavor for a very good reason!"

Patricia Rain, AKA The Vanilla Queen

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Brandied Chicken Breasts in Marsala Vanilla Cream Sauce

Makes 4 to 6 servings

Ingredients:

4 boneless, skinless chicken breasts, cut in half
brandy
salt, pepper and marjoram
2 tablespoons olive oil
2 tablespoons butter
1/2 cup dry Marsala (can substitute white wine or chicken broth)
1 cup heavy cream
2 egg yolks
1 teaspoon pure vanilla extract
1/4 teaspoon nutmeg or to taste
freshly ground pepper
1 cup shredded Swiss or Jack cheese

Preparation:

Rub chicken breasts with brandy, salt, pepper and marjoram. Allow to stand ten minutes.

Heat heavy skillet with 2 tablespoons olive oil. Add chicken breasts and sauté until golden on the outside and nearly done inside, 8 to 10 minutes turning at least once. Remove to a heated ovenproof platter and keep warm.

Add butter to the pan and add 1/2 cup dry Marsala, wine or chicken broth. Simmer over low heat until the liquid is reduced to half.

Meanwhile beat egg yolks until blended, add cream and blend. When liquid is reduced, add cream mixture. Stir and cook until slightly thickened. Remove from heat and add vanilla, nutmeg and salt and pepper to taste. Pour sauce over chicken breasts. Sprinkle with cheese and put into hot oven just until cheese has melted.

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Basmati Rice Pilaf

Makes 4 to 6 servings

Ingredients:

8 cloves garlic, peeled
1/2 cup parsley
6 tablespoons unsalted butter
1 cup Basmati rice
2 cups chicken stock
zest of one lemon
1/2 teaspoon pure vanilla extract
salt and pepper to taste

Preparation:

Chop together the garlic and parsley. Heat the butter in heavy 2-quart pot. Cook the garlic mixture very gently for 10 minutes over medium low heat. Stir in the rice. Stir over medium heat for 2 minutes. Stir chicken stock into rice.

Cover tightly and simmer over very low heat for 20 minutes or until liquid is absorbed and rice is tender. Fluff with a fork. Add lemon zest, pure vanilla extract and salt and pepper. Drape a towel over the pot and cover the towel until it is time to serve. Serve hot alongside chicken breasts.

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Steamed Carrots with Candied Ginger and Vanilla

Ingredients:

3 cups of baby carrots (or 1 bag pre-washed baby carrots)
2 to 3 tablespoons butter
2 tablespoons candied ginger, chopped fine
1 teaspoon pure vanilla extract
salt and pepper to taste

Preparation:

Steam carrots just until done. Do not overcook. Remove from heat. Place carrots into serving dish. Save liquid from carrots for other use.

Add butter to pan and heat until bubbling. Remove from heat. Add candied ginger and vanilla. Pour over carrots. Add salt and freshly ground pepper to taste.