Pure Vanilla: Irresistible Recipes and Essential Techniques by Shauna Sever

By Shauna Sever

Who says vanilla isn’t horny? Harvested from the pods of gorgeous and unique orchids, vanilla is a scrumptious taste loved via humans world wide. Pure Vanilla celebrates its specified style with a beautiful array of recipes, from brownies and cookies to custards and lotions. take pleasure in Glazed Vanilla Bean Doughnuts, Vanilla Cloud Cake, and Vanilla Bean Meringue Kisses and Sea Salt Caramels. comfortable up with a bowl of hot Vanilla Rice Pudding or a steaming mug of Malted White sizzling Chocolate. unfold Golden Pear Vanilla Jam in your breakfast pastries or serve up a bowl of the world’s preferred ice cream flavor—all made up of scratch
 
With a whole heritage of vanilla from orchid to extract, Pure Vanilla presents the origins and tasting notes for all of today’s varieties—plus eighty recipes and dozens of photos. additionally integrated are recipes for selfmade Vanilla Extract, Vanilla Sugar, and Vanilla-Infused Liquors. So step apart, chocolate! It’s time for Pure Vanilla.

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Pure Vanilla: Irresistible Recipes and Essential Techniques

Who says vanilla isn’t attractive? Harvested from the pods of lovely and unique orchids, vanilla is a scrumptious taste loved through humans worldwide. natural Vanilla celebrates its specific flavor with a gorgeous array of recipes, from muffins and cookies to custards and lotions. bask in Glazed Vanilla Bean Doughnuts, Vanilla Cloud Cake, and Vanilla Bean Meringue Kisses and Sea Salt Caramels.

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Beat in the vanilla bean paste or caviar during the last minute. Frost the cooled cupcakes liberally. This recipe makes enough frosting to top each cupcake with a generous ½-inch layer. To create the dramatic frosting clouds seen in the photo, double the frosting recipe. Load the frosting into a piping bag fitted with a large round tip, and pipe the frosting in concentric circles. Oh. This cake. Every time I serve it or share the recipe, I am told it is the best cake the person has ever had. It truly is something special and lives up to its ethereal name, with a serious punch of vanilla flavor.

Bake for 60 to 70 minutes, until the cake is golden, the top springs back when lightly pressed, and a cake tester inserted into the center comes out clean. Place pan on a wire rack and let cool completely, about 2 hours. • For the filling, in the bowl of a stand mixer, beat together marshmallow crème and butter until smooth. Transfer to a pastry bag fitted with a large round tip. • With the cake still in the pan, use a paring knife or an apple corer to cut 6 or 7 deep holes into bottom of cake, each about ¾ inch in diameter; be careful not to cut through top of cake.

Makes about ½ cup This butter is a dream when spread on Light, Crisp Vanilla Waffles or Vanilla Bean Popovers. In my lifelong quest for a perfectly light, crisp waffle, I learned early on that I wouldn’t get the desired results with a dump-and-stir recipe. This recipe requires a little extra fuss, but the ethereal texture is totally worth it. Makes 8 7-inch round waffles 1 cup all-purpose flour 1 tablespoon granulated sugar 1 teaspoon baking powder � teaspoon baking soda � teaspoon salt � cup buttermilk 1 large egg yolk 1 tablespoon pure vanilla extract 1 teaspoon vanilla bean paste 3 tablespoons vegetable oil � cup club soda 2 large egg whites • Preheat a waffle iron to medium-high heat.

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