Vanilla From Tahiti

Not all vanilla beans are the same!

Archive for the month “April, 2012”

Check out our new lower prices

We continuously adjust our prices based on currency exchange rates and market conditions to always have the most competitive prices for pure Tahitian Vanilla beans and extract.  We just lowered many of our prices this month.  Please visit our site and check them out.

 

Peter Cohen

NUI Enterprises – Vanilla From Tahiti

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www.VanillaFromTahiti.com

501 Chapala St, Suite A

Santa Barbara, CA 93101

Email: Peter@VanillaFromTahiti.com

Cell: (805) 708-7383

Office: (805) 965-5153

Fax: (805) 965-4783

Vanilla Bean Champagne Cocktail

Vanilla Bean Champagne Cocktail

Ingredients

2 ounces peach nectar

1/2-ounce vanilla bean syrup, recipe follows

Dry sparkling wine

Directions

Add the peach nectar and vanilla bean syrup to a champagne flute. Top with sparkling wine and serve.

Vanilla Bean Syrup:

1/2 cup water

1/2 cup sugar

1 vanilla bean

In a small saucepan, combine the water and sugar. Split the vanilla bean in half and scrape off the seeds with a paring knife. Add the seeds and the pod to the saucepan. Bring the mixture to a simmer over low heat and stir until the sugar dissolves. Simmer on low until thickened, about 5 minutes. Strain and let cool completely before using.

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NUI Enterprises/Vanilla From Tahiti

501 Chapala Street, Suite A

Santa Barbara, CA 93101

Phone: 805-965-5153

Fax: 805-965-4783

http://www.VanillaFromTahiti.com

Sparkly Vanilla Bean Macarons

Sparkly Vanilla Bean Macarons

90 grams aged egg whites
110 grams almond flour
200 grams powdered sugar
1 vanilla bean
25 grams white granulated sugar
1 tsp cocoa powder or powdered food coloring (optional)

Up to 5 days before making macarons, separate the egg whites, cover loosely with a paper towel, and store in the refrigerator. The night before making macarons, set them out on the counter to come to room temperature.

The next morning, place almond flour, powdered sugar, and the contents of a vanilla bean into a food processor and process until fully combined. Move to a large bowl and whisk in one teaspoon of cocoa powder for chocolate macarons, or one teaspoon of powdered food coloring for colored macarons. Leave plain for vanilla macarons. Whisk to combine, then sift and set aside.

With a mixer, whisk the egg whites on medium-high speed until foamy. Add in granulated sugar and continue whisking until the the egg whites have stiff peaks. Add the egg whites to the flour and fold to incorporate until the mixture is just smooth, using no more than 50 strokes. Fit a pastry bag with a large round tip, and fill with macaron batter. Pipe approximately 1-inch circles onto a baking sheet lined parchment paper. Let the batter rest on the pan at least 30 minutes before baking, to form a strong skin to help keep the macarons from cracking in the oven.

Bake the macarons at 280 degrees F for 15-20 minutes directly in the middle of the oven. To test for doneness, gently touch the top of a macaron to make sure it’s dry. Then gently try to lift the macaron from the parchment paper. If it comes away pretty easily, they’re done. If it doesn’t come up and the top breaks away, they need to cook longer. Keep checking on them every two minutes until the bottom is dry. Once removed from the oven, allow the macarons to rest on the pan for 10 minutes to finish cooking before trying to remove. Cool completely before frosting.

Macaron recipe adapted from Shaina at Food for My Family. For more macaron tips, check out her step-by-step macaron tutorial.

 

White Chocolate Peppermint Buttercream

1/2 cup butter, softened
1 1/2 cups powdered sugar
3 oz. good quality white chocolate (no chips), chopped, melted, and cooled to room temperature
1 tbsp milk
1 tsp Tahitian vanilla extract
1/4 cup crushed soft peppermint candies

Place the butter, sugar, melted white chocolate, milk and vanilla in a large mixing bowl. Beat on medium speed until smooth and creamy, about 3-5 minutes. Add crushed peppermint and beat until fully combined.

 

Eggnog Marshmallow Fluff

1 cup (2 sticks) butter
3 cups powdered sugar
1 (7 oz jar) marshmallow fluff
1/4 cup eggnog
1 tsp Tahitian vanilla extract

Place butter, sugar, marshmallow fluff, eggnog, and vanilla in a large mixing bowl. Beat on medium speed until smooth and creamy, about 3-5 minutes.

 

Spicy Milk Chocolate Mocha Ganache

3/4 cup milk chocolate chips
1/2 cup heavy cream
1/2 tsp Mexican Vanilla extract
1 tbsp instant coffee powder
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground allspice
1/4 teaspoon freshly cloves
1/8 teaspoon freshly grated nutmeg

Place chocolate chips in a glass or heat-proof bowl. In a medium saucepan, whisk the heavy cream, vanilla, instant coffee power, cinnamon, allspice, cloves, and nutmeg and bring to a simmer. Pour over the chocolate chips, let sit for 5 minutes, then whisk until completely smooth. Chill in the fridge for 1 hour or until the ganache reaches a thick, frosting consistency.

 

Simple Syrup

1/4 cup sugar
1/4 cup water

Bring the sugar and water to a boil until the sugar dissolves. Remote from heat and cool. Brush over the tops of the macaron shells with a pastry brush and sprinkle with glitter

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NUI Enterprises/Vanilla From Tahiti

501 Chapala Street, Suite A

Santa Barbara, CA 93101

Phone: 805-965-5153

Fax: 805-965-4783

http://www.VanillaFromTahiti.com

Sparkly Vanilla Bean Macarons

Sparkly Vanilla Bean Macarons

90 grams aged egg whites
110 grams almond flour
200 grams powdered sugar
1 vanilla bean
25 grams white granulated sugar
1 tsp cocoa powder or powdered food coloring (optional)

Up to 5 days before making macarons, separate the egg whites, cover loosely with a paper towel, and store in the refrigerator. The night before making macarons, set them out on the counter to come to room temperature.

The next morning, place almond flour, powdered sugar, and the contents of a vanilla bean into a food processor and process until fully combined. Move to a large bowl and whisk in one teaspoon of cocoa powder for chocolate macarons, or one teaspoon of powdered food coloring for colored macarons. Leave plain for vanilla macarons. Whisk to combine, then sift and set aside.

With a mixer, whisk the egg whites on medium-high speed until foamy. Add in granulated sugar and continue whisking until the the egg whites have stiff peaks. Add the egg whites to the flour and fold to incorporate until the mixture is just smooth, using no more than 50 strokes. Fit a pastry bag with a large round tip, and fill with macaron batter. Pipe approximately 1-inch circles onto a baking sheet lined parchment paper. Let the batter rest on the pan at least 30 minutes before baking, to form a strong skin to help keep the macarons from cracking in the oven.

Bake the macarons at 280 degrees F for 15-20 minutes directly in the middle of the oven. To test for doneness, gently touch the top of a macaron to make sure it’s dry. Then gently try to lift the macaron from the parchment paper. If it comes away pretty easily, they’re done. If it doesn’t come up and the top breaks away, they need to cook longer. Keep checking on them every two minutes until the bottom is dry. Once removed from the oven, allow the macarons to rest on the pan for 10 minutes to finish cooking before trying to remove. Cool completely before frosting.

Macaron recipe adapted from Shaina at Food for My Family. For more macaron tips, check out her step-by-step macaron tutorial.

 

White Chocolate Peppermint Buttercream

1/2 cup butter, softened
1 1/2 cups powdered sugar
3 oz. good quality white chocolate (no chips), chopped, melted, and cooled to room temperature
1 tbsp milk
1 tsp Tahitian vanilla extract
1/4 cup crushed soft peppermint candies

Place the butter, sugar, melted white chocolate, milk and vanilla in a large mixing bowl. Beat on medium speed until smooth and creamy, about 3-5 minutes. Add crushed peppermint and beat until fully combined.

 

Eggnog Marshmallow Fluff

1 cup (2 sticks) butter
3 cups powdered sugar
1 (7 oz jar) marshmallow fluff
1/4 cup eggnog
1 tsp Tahitian vanilla extract

Place butter, sugar, marshmallow fluff, eggnog, and vanilla in a large mixing bowl. Beat on medium speed until smooth and creamy, about 3-5 minutes.

 

Spicy Milk Chocolate Mocha Ganache

3/4 cup milk chocolate chips
1/2 cup heavy cream
1/2 tsp Mexican Vanilla extract
1 tbsp instant coffee powder
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground allspice
1/4 teaspoon freshly cloves
1/8 teaspoon freshly grated nutmeg

Place chocolate chips in a glass or heat-proof bowl. In a medium saucepan, whisk the heavy cream, vanilla, instant coffee power, cinnamon, allspice, cloves, and nutmeg and bring to a simmer. Pour over the chocolate chips, let sit for 5 minutes, then whisk until completely smooth. Chill in the fridge for 1 hour or until the ganache reaches a thick, frosting consistency.

 

Simple Syrup

1/4 cup sugar
1/4 cup water

Bring the sugar and water to a boil until the sugar dissolves. Remote from heat and cool. Brush over the tops of the macaron shells with a pastry brush and sprinkle with glitter

One of my favorite Gelato companies

 

The story of Villa Dolce Gelato began with the idea of three brothers bringing Italy's finest dessert gelato to the United States. The Marcaccinis, who were raised in Rome but are Los Angeles natives, wanted to share something that had brought them so much joy growing up in Italy here to the U.S.

To make the product as authentic and as close to what is made in Italy as possible the Marcaccinis began by pursuing Nino Ferrore, one of Italy's premier gelato makers from Rome's Il Gelatone. The Marcaccini brothers convinced Nino to come to Los Angeles and share his 40 years of gelato knowledge with them. They began by importing all their gelato equipment from Italy. Along with gelato equipment they also imported many of the natural ingredients that are used to make gelato such as Italian classics: Hazelnut, Bacio, and Tiramisu.

Villa Dolce Gelato opened its doors for business early 2001 by servicing local restaurants and hotels in the Los Angeles area. Many of L.A. Top Chefs were excited about getting a unique product that was made fresh with natural ingredients. Customers enjoyed having fresh seasonal sorbets "Tastes better than the gelato I ate in Italy" many customers would say.

Peter Cohen

Nui Enterprises

Vanilla From Tahiti

501 Chapala St, Suite A

Santa Barbara, CA 93101

Email: peter@vanillafromtahiti.com

http://www.vanillafromtahiti.com

Cell: (805) 708-7383

Office: (805) 965-4753

Fax: (805) 965-4783

Sparkly Vanilla Bean Macarons

Sparkly Vanilla Bean Macarons

90 grams aged egg whites
110 grams almond flour
200 grams powdered sugar
1 vanilla bean
25 grams white granulated sugar
1 tsp cocoa powder or powdered food coloring (optional)

Up to 5 days before making macarons, separate the egg whites, cover loosely with a paper towel, and store in the refrigerator. The night before making macarons, set them out on the counter to come to room temperature.

The next morning, place almond flour, powdered sugar, and the contents of a vanilla bean into a food processor and process until fully combined. Move to a large bowl and whisk in one teaspoon of cocoa powder for chocolate macarons, or one teaspoon of powdered food coloring for colored macarons. Leave plain for vanilla macarons. Whisk to combine, then sift and set aside.

With a mixer, whisk the egg whites on medium-high speed until foamy. Add in granulated sugar and continue whisking until the the egg whites have stiff peaks. Add the egg whites to the flour and fold to incorporate until the mixture is just smooth, using no more than 50 strokes. Fit a pastry bag with a large round tip, and fill with macaron batter. Pipe approximately 1-inch circles onto a baking sheet lined parchment paper. Let the batter rest on the pan at least 30 minutes before baking, to form a strong skin to help keep the macarons from cracking in the oven.

Bake the macarons at 280 degrees F for 15-20 minutes directly in the middle of the oven. To test for doneness, gently touch the top of a macaron to make sure it’s dry. Then gently try to lift the macaron from the parchment paper. If it comes away pretty easily, they’re done. If it doesn’t come up and the top breaks away, they need to cook longer. Keep checking on them every two minutes until the bottom is dry. Once removed from the oven, allow the macarons to rest on the pan for 10 minutes to finish cooking before trying to remove. Cool completely before frosting.

Macaron recipe adapted from Shaina at Food for My Family. For more macaron tips, check out her step-by-step macaron tutorial.

 

White Chocolate Peppermint Buttercream

1/2 cup butter, softened
1 1/2 cups powdered sugar
3 oz. good quality white chocolate (no chips), chopped, melted, and cooled to room temperature
1 tbsp milk
1 tsp Tahitian vanilla extract
1/4 cup crushed soft peppermint candies

Place the butter, sugar, melted white chocolate, milk and vanilla in a large mixing bowl. Beat on medium speed until smooth and creamy, about 3-5 minutes. Add crushed peppermint and beat until fully combined.

 

Eggnog Marshmallow Fluff

1 cup (2 sticks) butter
3 cups powdered sugar
1 (7 oz jar) marshmallow fluff
1/4 cup eggnog
1 tsp Tahitian vanilla extract

Place butter, sugar, marshmallow fluff, eggnog, and vanilla in a large mixing bowl. Beat on medium speed until smooth and creamy, about 3-5 minutes.

 

Spicy Milk Chocolate Mocha Ganache

3/4 cup milk chocolate chips
1/2 cup heavy cream
1/2 tsp Mexican Vanilla extract
1 tbsp instant coffee powder
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground allspice
1/4 teaspoon freshly cloves
1/8 teaspoon freshly grated nutmeg

Place chocolate chips in a glass or heat-proof bowl. In a medium saucepan, whisk the heavy cream, vanilla, instant coffee power, cinnamon, allspice, cloves, and nutmeg and bring to a simmer. Pour over the chocolate chips, let sit for 5 minutes, then whisk until completely smooth. Chill in the fridge for 1 hour or until the ganache reaches a thick, frosting consistency.

 

Simple Syrup

1/4 cup sugar
1/4 cup water

Bring the sugar and water to a boil until the sugar dissolves. Remote from heat and cool. Brush over the tops of the macaron shells with a pastry brush and sprinkle with glitter.

Read More http://www.kevinandamanda.com/recipes/dessert/sparkly-vanilla-bean-macarons-with-three-christmas-inspired-frostings.html#ixzz1rCjREmE1

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