Review: A Century of Flavors, Nielsen-Massey Vanillas
Have you ever wanted to know more about how to use vanilla? Or perhaps interesting ways to use other extracts that you have seen at gourmet shops or high-end grocery stores? Then, A Century of Flavors
This cookbook is written to be used with the Nielsen-Massey Vanillas, which are made by a family run business. They have been producing high quality vanilla products since 1907. This cookbook shares some unique ways of using not only vanilla extract but other extracts as well. The recipes begin with side dishes, then dinner followed by baked goods.
I was intrigued by the possibility of using vanilla in soups such as Fresh Basil-Tomato Soup with Vanilla and Golden Squash Bisque. The weather has warmed up for us right now, so I have bookmarked these recipes for when fall returns. Some dishes that scream summer to me include the Apricot Mango BBQ Ribs and Salmon with Vanilla Balsamic Marinade. The salmon dish uses a product called Pure Vanilla Bean Paste, which is not something I have found in my local stores. Fortunately, I won’t have to forget about this dish because the authors say that the equivalent for 1 tablespoon of vanilla bean paste is 1 whole vanilla bean. Tips like this make this cookbook easy to use and the ingredients relatively simple to find.
Each recipe is accompanied by a full color photo and they are simply gorgeous. It was very difficult to decide which recipe to try first. The Berry Almond Tart jumped off the page at me, while the Vanilla Caramel Corn Crunch cried out to be made for movie night. I decided to go with the Spa Salad with Almond Vinaigrette.
This simple salad is taken to the next level of greatness by the Almond Vinaigrette. The ingredients include both vanilla extract and almond extract. The two marry together nicely with the Dijon mustard and the maple syrup. It is not overly sweet, but rather well-balanced. I found the flavor to be more interesting than any other vinaigrette I’ve made at home, and would serve this to guests without a second thought.
If this recipe is any indication as to the quality of the recipes in this cookbook, then it will quickly become a “go-to” cookbook not only for my family but also for entertaining.
Spa Salad with Almond Vinaigrette
Source: The Century of Flavor
10 ounces baby spinach leaves torn into bite-size pieces
½ red onion, thinly sliced
1 cup strawberries, thinly sliced
½ cup sliced almonds
Toss the spinach, onion, 1 cup of strawberries and ½ cup almonds gently in a large bowl. Pour the vinaigrette over the salad and toss to combine. Garnish with additional strawberries and almonds.
Serves 2
Almond Vinaigrette
2 teaspoons Dijon mustard
2 teaspoons pure maple syrup
1 teaspoon Nielson-Massey Madagascar Bourbon Pure Vanilla Extract
¼ teaspoon Nielsen-Massey Pure Almond Extract
¼ teaspoon salt
1/8 teaspoon white pepper
½ cup canola oil
¼ cup natural rice vinegar
Whisk the Dijon mustard, syrup, vanilla extract, almond extract, salt and pepper in a bowl . Add the canola oil in a fine stream, whisking constantly until incorporated. This will emulsify your salad dressing and it will not separate. Add the vinegar slowly, whisking constantly.
Makes ¾ cup.
Book photo courtesy of Amazon.
