The tastes and scents of Thanksgiving food are a source of cherished memories over generations.
Do you have a secret cooking weapon?
I received this press release from Nielsen-Massey and up to that point had not really thought about flavor extracts as a secret cooking weapon. (I hate the word — weapon; their word, not mine)
Here’s what the Nielsen-Massey people had to say:
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.
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.
And they provided some recipes:
Rich Corn Bread
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
1 cup milk
1/4 cup heavy cream
1/3 cup melted butter
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
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.
Nielsen-Massey Vanillas recently introduced a line of Pure Flavors: Pure Chocolate Extract, Pure Almond Extract, Pure Orange Extract, Pure Lemon Extract, Pure Coffee Extract, Pure Peppermint Extract, Orange Blossom Water and Rose Water. All Nielsen-Massey products are Allergen-Free and certified Kosher and Gluten-Free. The company is headquartered in Waukegan, Illinois, with production facilities in Waukegan and Leeuwarden, The Netherlands.