Volume 8, Issue 111 - June 13, 2005

Hello Recipe Club,

We think of vanilla as a flavor to enhance sweets, but those of you who have seen my recipes at Chef2Chef or who have visited my business at vanilla.com, know that vanilla is equally good in savory dishes.

This week I'm offering recipes that speak of summertime, grilled foods, and warm weather. This is not the time of year that most of us think of vanilla. However, scientists are now researching vanilla's ability to repair DNA strand and as an anti-mutagenic in cancer patients. (Links about these studies can be found in The Queen's Blog on the homepage of vanilla.com)

I am not a doctor, but I am very excited about foods that may help to protect our bodies against environmental damage. As a result, I am encouraging the use of pure vanilla not only because it is good and because purchases help to support the tropical farmers who grow it, but also as a way to help protect our bodies. I hope you will enjoy these recipes and consider using vanilla as a way to stay even healthier!

Patricia Rain

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 next week by email.

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Vanilla Glaze for Grilled Chicken

This sauce is equally good on lamb, chicken breasts, meats, portabella mushrooms, baked tofu and grilled vegetables. You can prepare it ahead of time and serve it room temperature or drizzle it on hot poached, baked, or grilled foods.

Makes about 2 cups of glaze

Ingredients:

1/2 cup red wine vinegar
1/2 cup sugar
1/2 cup Madeira (see note)
1 cup water or stock
2 vanilla beans, chopped

2 tablespoons cornstarch
3 tablespoons water or stock, room temperature
salt and pepper to taste

4 grilled chicken breasts (or substitute the equivalent quantity of other meats, tofu or Portabella mushrooms)

Preparation:

In a medium saucepan, bring vinegar and sugar to a boil. Continue cooking for about 10 to 15 minutes, or until sugar has caramelized. Watch carefully - sugar burns easily. When caramelized, add Madeira and stir until sugar mixture has dissolved.

Add stock or water and vanilla beans, simmer on stove until mixture has reduced by one-half. Remove from heat and let stand for at least an hour.

When ready to use, remove vanilla beans and reheat mixture, bringing it to a simmer. Mix 2 tablespoons cornstarch with water (or stock) and add to the sauce. Simmer 3 minutes, or until thick. Add salt and pepper to taste. Glaze can also be served warm in a gravy dish and added to foods as desired or added to chicken when it comes off grill.

Note: If you do not have Madeira, substitute dry sherry or marsala or even broth, the glaze will still be delicious.

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Fresh Creamed Corn

This is especially good made with fresh white corn. You can use leftover grilled corn for this recipe.

Ingredients:

4 cups fresh corn (white or yellow)
1/3 cup (6 tablespoons) unsalted butter (margarine can be substituted)
1 5-ounce can whole or low-fat evaporated milk, or 5 ounces light cream
5 ounces chicken or vegetable stock
1 heaping tablespoon cornstarch
1 heaping teaspoon sugar
1 teaspoon pure vanilla extract
salt and pepper to taste

Preparation:

Cut kernels from ears, removing all corn silk.

Place butter in a large frying pan or 4-quart pan over medium heat. When butter is melted, add corn and stir to combine. Add evaporated milk (or cream), stock, cornstarch and sugar. Cook, stirring constantly until the mixture thickens (5 to 6 minutes). Add vanilla, salt and pepper to taste and serve garnished with parsley, chopped chives, fresh herbs or tomato chunks.

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Very Easy Vanilla Cream Cheese Pie

Makes 6 to 8 servings (or 4 cheesecake lovers)

Ingredients:

12-ounces cream cheese, room temperature
1/2 cup Rain's Choice Vanilla Sugar or 1/2 cup granulated sugar and 1 tablespoon vanilla extract
2 large eggs
small pinch of salt
1 9-inch pre-made graham cracker crust or pie crust

Topping:

1 pint (16-ounces) sour cream
2 tablespoons Rain's Choice Vanilla Sugar
1 teaspoon vanilla extract

For Serving:

1 pint fresh raspberries or strawberries, sweetened with 1 tablespoon Rain's Choice Vanilla Sugar or granulated sugar and 1/4 teaspoon pure vanilla extract

Preparation:

Preheat the oven to 300 degrees F. Beat the cream cheese and Rain's Choice Vanilla Sugar (or granulated sugar) with an electric mixer on medium speed until smooth. Add the vanilla extract (if using regular sugar), eggs and salt, mixing well after each addition. Scrape down the sides of the bowl and beat 1 minute on medium-high speed. Pour the batter into the pre-made crust. Bake in the center of the preheated oven for exactly 60 minutes.

Remove from the oven and cool 30 minutes.

Preheat the oven to 450 degrees F. Combine the topping ingredients in a small bowl and whisk until smooth; spread evenly over the top. Bake for 5 minutes exactly. Cool to room temperature, then refrigerate at least 6 hours to overnight.

Combine the berries and Rain's Choice Vanilla Sugar (or granulated sugar and vanilla extract in a small bowl. Chill, covered, until serving. Serve with spoonfuls of berries spooned over.