Thanksgiving Recipes from Nielsen-Massey Vanillas

The tastes and scents of Thanksgiving food are a source of cherished memories over generations. The feasting table will always have room for time-honored traditions, as well as new interpretations of classic recipes. Chefs at restaurants and home cooks alike often have a secret weapon in their kitchen to give dishes that extra "something." Many times this weapon comes in the form of pure flavor extracts.

Adding pure flavor extracts to dishes can offer convenience and flavor without compromising your dishes. When Pure Coffee Extract is added to cocoa it makes a delicious mocha drink and you can punch up the flavor of tea by adding a touch of Pure Lemon Extract. Manufacturers like Nielsen-Massey Vanillas offer top quality pure flavor extracts that are ideal for both sweet and savory fare.

The most exciting part of working with pure flavor extracts, for many cooks, is finding out how to make new and creative flavor pairings that are unexpected, and delicious. Vanilla and sweetness will always go hand in hand, but the flavor and scent profile of different types of vanillas can vary widely. Nielsen-Massey's Madagascar Bourbon Pure Vanilla Extract has a creamy, sweet, velvety flavor that is perfect for a range of products from baked goods to ice creams, salad dressings to barbeque sauces, while Nielsen-Massey's Mexican Pure Vanilla Extract is known by its creamy, spicy flavor that has a special affinity for dishes that contain chocolate, cinnamon and other warm spices, and Nielsen-Massey's Tahitian Pure Vanilla Extract is especially symbiotic with fruit-based products such as fruited yogurt and sorbet.

It's the variety and complexity that make vanilla perfect to experiment with in new and treasured Thanksgiving recipes. Home cooks can also intensify tastes with other pure flavor extracts such as Pure Chocolate Extract that can add a rich character, without sweetness, or Pure Peppermint Extract that can bring the standard pairing of lamb chops and mint jelly up to date.

Thanksgiving feasts are the perfect opportunity to get in the kitchen and prepare delicious cool weather treats. The savory flavors of fall are ideal to accent with extracts like Orange, Lemon or Coffee. Wow the crowd this Thanksgiving with an added twist to these autumn favorites.

Rich Corn Bread
Ingredients:
1 1/2 cups yellow cornmeal
1/2 cup unbleached flour, sifted
1 teaspoon each salt and sugar
3 tablespoons baking powder
2 teaspoons Madagascar Bourbon Pure Vanilla Extract
3 eggs
1 cup milk
1/4 cup heavy cream
1/3 cup melted butter

Directions:
Preheat oven to 375 degrees. Grease a 12 x 16 inch pan or large cast iron skillet. Combine cornmeal, flour, salt, sugar, baking powder and vanilla. Add eggs lightly beaten with milk and beat until the batter is thoroughly blended. Stir in heavy cream and butter. Spread the batter into baking pan and bake for 20 minutes, or until well browned.

Golden Squash Bisque
Ingredients:
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

Directions:
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.