Nielsen-Massey Vanillas Inc. Review
As Thanksgiving and the holidays approach, baking takes center stage in my kitchen. Even though I am not the best baker, it is still important for me to make (or attempt to make) tasty homemade treats for my family to enjoy. With quality ingredients by companies like Nielsen-Massey Vanillas Inc. it makes baking a whole lot easier.
Nielsen-Massey Vanillas Inc. has been producing the finest extracts in the world for over 100 years. The line of pure vanillas includes extracts using the finest vanilla beans from Tahiti, Mexico and Madagascar. Nielsen-Massey Vanillas Inc. “uses our exclusive cold process method that extracts the essence from selected vanilla pods, producing rich and delicious flavors that are unsurpassed.”
I was very impressed with the rich flavor and aroma of the Tahitian Pure Vanilla Extract. I used it to make a decadent vanilla butter cream frosting that made me go weak in the knees. It was so delicious and the vanilla taste really came through in this frosting.
Nielsen-Massey Vanillas Inc. just launched a line of Pure Flavors and Extracts including: Pure Coffee Extract, Pure Peppermint Extract, Orange Blossom Water, Rose Water, Pure Almond Extract, Pure Orange Extract and Pure Chocolate Extract. I sampled the Pure Lemon Extract and it was delicious in a lemon and herb marinade that I made for a roasted chicken. I also used it in a pinch for a mug of hot tea and honey when I was sick and out of lemon juice.
The entire line of Nielsen-Massey Vanillas Inc. extracts are allergen and gluten free and certified kosher.
Here is a recipe idea from Nielsen-Massey Vanillas Inc. for the fall or holiday table that sounds delicious:
Golden Squash Bisque
- 2 acorn squash, peeled and quartered (about 2 cups)
- 3 tablespoons water
- 3 tablespoons butter
- 1/4 cup finely diced onion
- 1 tablespoon flour
- 1 1/2 cups (or more) organic chicken stock
- 1 bay leaf
- 2 whole fresh sage leaves
- 1 cup heavy whipping cream, warmed
- 1/2 teaspoon Pure Orange Extract
Preheat the oven to 375 degrees. Place the squash in a covered baking dish with the water. Bake for 30 minutes or until fork tender. Melt the butter in a large saucepan over medium-low heat. Add the onion and saute until golden brown. Whisk in the flour until blended. Add 1 1/2 cups chicken stock gradually, whisking constantly. Add the squash, salt and white pepper. Mash with a potato masher. Add the bay leaf and sage leaves. Simmer for 1 hour, stirring occasionally.
Remove the bay leaf and sage leaves. Spoon the squash mixture into a blender. Add the warm cream a little at a time, pureeing after each addition. Add the orange extract. Pour into the saucepan and reheat thoroughly. If the bisque is too thick, you may change the consistency by adding additional stock 1/4 cup at a time.
Serves 4 to 6.
To learn more about Nielsen Massey Vanillas Inc. or for more recipe ideas using Nielsen Massey Vanillas Inc. extracts go to http://www.nielsenmassey.com/.
*I was not financially compensated for this post. I received a sample of the product for review purposes. The opinions are completely my own based on my experience.*