SWEET & SAVORY. Favorite Holiday Recipes with

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Jocelyn Silvia Barber
6 years ago
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for the many events that surround the holidays.

These premium extracts will certainly be

indulgent sweet treats, but cooks will also

brighten cocktails, like the ones you ll ﬁnd on

1 SWEET & SAVORY Favorite Holiday Recipes with DELICIOUS AND FESTIVE dishes are on the menu for the many events that surround the holidays. One way cooks can ensure success is to choose high-quality ingredients, such as Nielsen-Massey pure vanilla and ﬂavor extracts. These premium extracts will certainly be featured in a range of baked goods and indulgent sweet treats, but cooks will also want to reach for them to ﬂavor main dishes and brighten cocktails, like the ones you ll ﬁnd on the following pages. Stock up on Nielsen-Massey products, and let the celebrations begin.

2 Orange-Almond Upside-Down Cake Almond and orange is a classic flavor combination that never gets old. Here, ground almonds and orange zest are incorporated into the cake batter, while sliced almonds add a toasty crunch to the sliced orange topping. Leaving the skin on the orange slices helps them keep their shape during baking; it softens nicely and adds a lovely bittersweet flavor. Serves 10 to 12 FOR THE TOPPING 2 oz. (4 Tbs.) unsalted butter; more for the pan 2 small navel oranges, preferably organic 2 /3 cup granulated sugar ½ cup sliced almonds FOR THE CAKE 2 /3 cup sliced almonds 6¾ oz. (1½ cups) unbleached all-purpose flour 2 tsp. baking powder 1 tsp. kosher salt 4 oz. (8 Tbs.) unsalted butter, softened 2 /3 cup granulated sugar 1 tsp. Nielsen-Massey Pure Almond Extract 2 large eggs, at room temperature 1 cup sour cream, at room temperature MAKE THE TOPPING Butter a 9x2-inch round cake pan. Line the bottom with parchment and butter the parchment. Using a rasp grater, finely grate 2 tsp. zest from 1 orange and reserve for the cake. Halve the orange and squeeze to yield 3 Tbs. juice. Trim the ends off the other orange, quarter it lengthwise, and then slice the quarters crosswise 1 /8 inch thick; set aside. Combine the butter and sugar in a 2-quart saucepan and cook over medium-low heat, stirring occasionally, until the mixture is a color slightly darker than peanut butter, about 5 minutes. Add the orange juice (be careful; it will bubble and steam). Cook, stirring, until combined, about 30 seconds. Immediately pour the caramel into the cake pan. Let sit until cool enough to touch, about 5 minutes. Decoratively arrange as many of the orange slices as fit comfortably on the caramel, leaving some space between for the almonds. Sprinkle the almonds between the orange slices. MAKE THE CAKE Position a rack in the center of the oven and heat the oven to 325 F. Spread the almonds on a rimmed baking sheet and toast, stirring once, until golden brown, about 6 minutes. Let cool. Pulse in a food processor until finely ground. Transfer to a medium bowl and combine with the flour, baking powder, and salt. In a stand mixer fitted with the paddle attachment (or in a large bowl using a handheld electric mixer), beat the butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. Add the reserved orange zest and the almond extract, and mix until combined. Add the eggs, one at a time, beating well after each addition. With the mixer on low speed, alternately add the flour (in 3 additions) and the sour cream (in 2 additions), beginning and ending with the flour, and beating until just combined after each addition. With a spatula, gently scrape the batter into the prepared cake pan without disturbing the topping. Smooth the surface. Tap the pan firmly against the counter once or twice to remove any air bubbles. Bake, rotating halfway through, until a tester inserted in the center of the cake comes out clean, 40 to 45 minutes. Cool on a rack for 10 minutes. Run a knife around the edge of the cake to release it from the pan. Invert the cake onto a serving plate. Remove the pan, and rearrange any fruit or nuts that have stuck to the parchment. Serve warm or at room temperature. - Katherine Eastman Seeley, Fine Cooking

Festive White Chocolate and Vanilla Cranberry Blondies Rich and flavorful, these sweet treats are perfect for dessert or gifting. Makes 16 squares 7 oz.

3 Festive White Chocolate and Vanilla Cranberry Blondies Rich and flavorful, these sweet treats are perfect for dessert or gifting. Makes 16 squares 7 oz. unsalted butter ¾ cup white chocolate, roughly chopped 1½ cups light muscovado sugar 3 large eggs 1 2 /3 cups all-purpose flour Pinch table salt 1 tsp. Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste or Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract * 1 cup dried cranberries Heat the oven to 350 F. Melt the butter in a pan and cook gently for 5 minutes before setting aside to cool a little. Add half of the white chocolate and stir until melted and smooth. Set aside until needed. Whisk the sugar, eggs, and Nielsen- Massey Vanilla Bean Paste for a few minutes, or until pale and frothy. Add the flour, salt, and cooled chocolate mixture and fold in with a metal spoon until combined. Finally, add half of the remaining chocolate and half of the cranberries, and fold in again until evenly distributed. Pour the mixture into a 9x9-inch pan, lined with baking paper and lightly greased. Scatter the top with the remaining chocolate and cranberries. Bake for 40 to 45 minutes or until dark golden. Cool completely in the pan on a wire rack, then cut into 16 squares. - Recipe courtesy of Nielsen-Massey Vanillas * Nielsen-Massey s vanilla extracts and vanilla bean pastes can be used interchangeably.

Maple Bacon Bread Pudding This sweet-savory bread pudding makes a great brunch on a chilly winter morning. Serve sprinkled with additional crisp, crumbled bacon or chopped pecans, if desired.

4 Maple Bacon Bread Pudding This sweet-savory bread pudding makes a great brunch on a chilly winter morning. Serve sprinkled with additional crisp, crumbled bacon or chopped pecans, if desired. While light-amber Grade A maple syrup may be the best for pancakes, dark amber or even the more economical Grade B will offer the most flavor here. Eggs don t stay well on the keep-warm setting. Over time, they can break, leaving a watery mess in the slow cooker, so it s better to eat them when they re ready. Serves 6 Unsalted butter for greasing the crock 1 24-inch baguette cut into ¾-inch cubes (7 to 8 cups) 8 oz. sliced bacon 8 large eggs, at room temperature 5 cups whole or low-fat milk 1 cup pure maple syrup 2 tsp. Nielsen-Massey Pure Vanilla Extract Generously butter the inside of a 6-quart slow cooker crock. Heat the oven to 350 F. Spread the bread cubes on a large rimmed baking sheet. Toast, turning the cubes twice, until crisp, about 8 minutes. Set aside. Cook the bacon in a 12-inch skillet over medium heat, turning occasionally, until browned and crisp, about 8 minutes. Transfer to paper towels to drain. Crumble the bacon into the slow cooker. Add the bread cubes, and toss well. In a large bowl, whisk the eggs, milk, maple syrup, and vanilla until smooth. Pour over the bread cubes and bacon, using the back of a wooden spoon to press the top bread cubes into the liquid to moisten them. Let stand in the refrigerator, covered with plastic wrap, overnight. Remove from the refrigerator and gently toss with a rubber spatula. Cook on low until set, about 2½ hours. Serve by scooping out large spoonfuls. - Mark Scarbrough & Bruce Weinstein, Fine Cooking

5 The Jingle Bells Cocktail The flavors of orange and cranberry complement each other beautifully in this party-ready drink. Serves 2 ¼ cup granulated sugar 10 to 12 fresh or thawed frozen cranberries Sanding sugar 2 oz. cranberry juice ¼ cup orange marmalade 4 oz. dark rum ¼ tsp. Nielsen-Massey Pure Orange Extract 1 oz. cinnamon schnapps In a small saucepan, combine the granulated sugar and ½ cup water over high heat and boil until the sugar is dissolved and the mixture is reduced by half. Allow to cool completely. Toss the cranberries in the syrup and then the sanding sugar and set aside on parchment or a glass dish. Fill two rocks glasses with ice. In a large shaker, combine the cranberry juice, marmalade, rum, and extract, and shake well. Add ice and shake again. Strain into the glasses, then finish with ½ oz. schnapps on each drink and some cranberries. - Ronne Day, Fine Cooking for Nielsen-Massey Vanillas

Mexican Spice-Rubbed Rack of Lamb with Brown Sugar Ancho Butter The smoky butter is fabulous on the lamb, but it would also be a great topping for other roasted meats and vegetables or seared fish.

6 Mexican Spice-Rubbed Rack of Lamb with Brown Sugar Ancho Butter The smoky butter is fabulous on the lamb, but it would also be a great topping for other roasted meats and vegetables or seared fish. Serves 4 to 6 ¼ cup olive oil 2 tsp. cumin 1 Tbs. dried oregano, preferably Mexican 2 Tbs. minced garlic 2 tsp. Nielsen-Massey Mexican Pure Vanilla Extract Kosher salt and freshly ground black pepper 2 racks of lamb, trimmed and frenched 4 oz. unsalted butter, softened 2 Tbs. dark brown sugar 1½ tsp. ancho chile powder 2 tsp. lime zest 1 Tbs. finely chopped fresh cilantro In a small bowl, combine the oil, cumin, oregano, garlic, 1 tsp. vanilla extract, 1 tsp. salt, and ½ tsp. pepper. Rub both of the racks of lamb with the mixture and allow to sit for 30 minutes at room temperature. Meanwhile, in a small bowl, combine the butter, sugar, chile powder, lime zest, cilantro, the remaining vanilla, and ¼ tsp. salt. Either roll into a cylindrical shape in plastic wrap or transfer to a ramekin and refrigerate until firm. Position a rack in the center of the oven and heat the oven to 450 F. Place a rack inside a large roasting pan and transfer the lamb to lean against each side of the rack, meat side down. Roast until the lamb has reached desired doneness, 135 F to 140 F, for medium rare, 145 F to 155 F for medium, 25 to 35 minutes. Remove the lamb from the oven, transfer to a cutting board, top with about 2 Tbs. of the butter for each rack, and tent for 10 minutes. Slice the racks and divide the chops among 4 plates and serve with the remaining butter. - Ronne Day, Fine Cooking for Nielsen-Massey Vanillas

Candied Clementine and Vanilla Bean Tart You can use Pure Vanilla Bean Paste in place of Madagascar Bourbon Pure Vanilla Bean Paste and Pure Vanilla Extract in place of Madagascar Bourbon Pure

7 Candied Clementine and Vanilla Bean Tart You can use Pure Vanilla Bean Paste in place of Madagascar Bourbon Pure Vanilla Bean Paste and Pure Vanilla Extract in place of Madagascar Bourbon Pure Vanilla Extract to achieve a different, but still delicious, flavor profile. Simply use the same amount of the Pure Vanilla Bean Paste and Pure Vanilla Extract. Serves 8 TART DOUGH 8 oz. unsalted butter, cold 2 egg yolks 1 oz. powdered sugar 2 Tbs. heavy cream 1 tsp. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract ¼ tsp. kosher salt 2 cups cake flour CRÉME FRAICHE 2 cups heavy cream 2 Tbs. buttermilk ¾ cup sugar 2 tsp. Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste CANDIED CLEMENTINES 3 clementines 4 cups boiling water 1½ cups sugar 1 cup water MAKE THE CRÉME FRAÎCHE Heat the cream to 110 F and stir in the buttermilk. Put the mixture in a glass container, cover and leave in a warm place (75 F to 90 F) for 24 to 36 hours until thick; stir in the sugar and vanilla bean paste and refrigerate until well chilled. Whip until soft peaks form. Reserve. FOR THE TART DOUGH Process the butter, sugar, egg yolks, cream, vanilla, and salt in a food processor until smooth. Add the flour and pulse until the dough comes together, turn the dough out of processor and flatten into a disc. Wrap the dough in plastic and refrigerate for at least 2 hours. Roll the dough out into ¼ inch thickness, and place in a buttered tart pan. Freeze for 1 hour. Bake frozen 17 minutes at 350 F. MAKE THE CANDIED CLEMENTINES Plunge the clementines into boiling water for 30 seconds to remove any wax or preservatives from the peel. Drain and rinse the clementines with cold water. Slice into 1/8-inch-thick slices. Combine the sugar, water, and orange slices in a heavybottomed saucepan; cover and simmer until the orange slices are translucent, 25 to 30 minutes. Strain the orange slices and reserve the syrup. ASSEMBLE Fill the tart shell with the créme fraîche, then layer the candied clementines around the tart, starting at the outer edge and working in toward the center. Use the orange syrup as a sauce to accompany the individual slices of the candied clementine tart. - Recipe courtesy of Nielsen-Massey Vanillas

Seared Sea Bass with Lemon Caper Beurre Blanc Bright lemon flavors are perfect with rich and meaty Chilean sea bass. Serves 4 ¼ cup white wine 3 Tbs. white balsamic vinegar 2 Tbs. lemon juice 2 Tbs.

8 Seared Sea Bass with Lemon Caper Beurre Blanc Bright lemon flavors are perfect with rich and meaty Chilean sea bass. Serves 4 ¼ cup white wine 3 Tbs. white balsamic vinegar 2 Tbs. lemon juice 2 Tbs. finely chopped shallot 1 /3 cup heavy cream Kosher salt and freshly ground black pepper 2 Tbs. olive oil 4 6-oz. fresh skin-on Chilean sea bass fillets 8 oz. unsalted butter, cut into ½-inch pieces ½ tsp. Nielsen-Massey Pure Lemon Extract 1 Tbs. nonpariel capers, drained and rinsed 1 Tbs. chopped fresh tarragon In a medium saucepan combine the white wine, vinegar, lemon juice and shallot. Bring to a boil and continue to cook until the liquid has been reduced by half. Add the cream and cook until thickened, about 4 minutes. Set aside. In a large cast-iron skillet, heat the oil over medium-high heat until shimmering. Season the fish generously and transfer to the skillet, skin side down. Sear until the skin is crisp and golden, 4 to 5 minutes, then flip and sear for another 3 minutes. Transfer to warm plates and tent with foil. Bring the cream mixture to a boil, then slowly whisk in the butter, until the sauce thickens. Whisk in the extract and capers, ¼ tsp. salt, and ¼ tsp. pepper and then pour around the fish. Garnish with the tarragon and serve immediately. - Ronne Day, Fine Cooking for Nielsen-Massey Vanillas

Gourmet Peppermint Hot Cocoa Warm up with the flavors of the season. Serves 6 1 /3 cup unsweetened Dutch-process cocoa powder 1½ cups powdered sugar ¼ tsp.

9 Gourmet Peppermint Hot Cocoa Warm up with the flavors of the season. Serves 6 1 /3 cup unsweetened Dutch-process cocoa powder 1½ cups powdered sugar ¼ tsp. salt 4 cups whole milk 2 cups half-and-half 1 tsp. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract ½ tsp. Nielsen-Massey Pure Peppermint Extract ¼ tsp. Nielsen-Massey Pure Chocolate Extract In a medium saucepan, combine the cocoa powder, sugar and salt. Place over mediumlow heat and gradually whisk in the milk and half-and-half until combined. Heat to serving temperature, stirring occasionally; do not boil. Stir in pure vanilla, peppermint, and chocolate extracts. Before serving, top with whipped cream. For an extra blast of peppermint, scatter candy crumbles on top of each mug before serving. - Recipe courtesy of Nielsen-Massey Vanillas

10 Honey Almond Granola This honey-sweetened granola makes a delicious topping for a breakfast bowl of yogurt. Yields 9 to 10 cups Vegetable oil spray 4 cups old-fashioned (not quick-cooking) rolled oats 1 cup oat bran 2 cups whole almonds, coarsely chopped ¾ cup vegetable oil ¾ cup honey 1 Tbs. Nielsen-Massey Pure Vanilla Extract ½ tsp. Nielsen-Massey Pure Almond Extract 1 cup nonfat dry milk powder ½ tsp. table salt 1 cup raisins (optional) Position racks in the upper and lower thirds of the oven and heat the oven to 325 F. Spray two rimmed baking sheets with vegetable oil spray. In a large bowl, mix the oats, oat bran, and almonds. In a smaller bowl, whisk the oil, honey, vanilla, almond extract, dry milk powder, and salt. Pour the mixture (it will be gloppy) over the oats and stir, with your hands or a spoon, until well combined. Divide the mixture between the two oiled baking sheets and spread in an even layer. Bake for 20 minutes, stir the granola, and switch the positions of the pans. Bake until the oats are golden brown and the almonds look well toasted, another 10 to 20 minutes; don t overcook. Let cool completely in the pans. The oats may feel soft but will get crisp as they cool. When completely cool, stir in the raisins, if using. - Robin Asbell, Fine Cooking

Lemon-Pistachio Biscotti You may substitute ¹¼ cup Lemoncella for the brandy to produce a much sweeter cookie. Makes 4 dozen 4½ cups all-purpose flour 4 tsp. baking powder 1 tsp.

11 Lemon-Pistachio Biscotti You may substitute ¹¼ cup Lemoncella for the brandy to produce a much sweeter cookie. Makes 4 dozen 4½ cups all-purpose flour 4 tsp. baking powder 1 tsp. salt 1 /3 cup of brandy 1½ tsp. Nielsen-Massey Pure Lemon Extract 2 cups sugar 16 Tbs. (2 sticks) unsalted butter, softened 4 eggs 1 cup shelled pistachios, coarsely chopped and toasted 2 Tbs. finely grated lemon zest (about 1 lemon) Preheat the oven to 350 F. Line two large baking sheets with foil or Silpat nonstick baking sheets. Combing the flour, baking powder and salt in a large bowl and mix well. Combing the brandy and lemon extract in a small bowl and mix well. Beat the sugar and butter in a large mixing bowl using an electric mixer until fluffy. Add the eggs one at a time, beating well for each addition. Add the flour mixture alternately with the brandy mixture, beginning and ending with the flour mixture and mixing well after each addition. Add the pistachio and lemon zest and mix well. Divide the dough into four equal portions. Drop spoonfuls of dough from one portion across a baking sheet to form a 2 inches wide-line with a length of 13 inches. Repeat with the remaining dough portions. Shape the dough into smooth logs. Bake for 35 to 40 minutes or until golden brown and firm to the touch. Remove from the oven. Cool on the baking sheets on wire racks. Reduce the oven temperature to 300 F. Move the logs to a cutting board. Cut on the diagonal in ¾ inch-thick slices. Arrange the slices on the baking sheets, cut sides down. Bake for 20 to 30 minutes or until dry and slightly brown, turning after 10 minutes. Biscotti can be made two weeks ahead and stored in an airtight container at room temperature. - Recipe courtesy of Nielsen-Massey Vanillas

Baked Vanilla Donuts with Mocha Glaze Prepare batter as cupcakes if you don t have a donut pan. Serves 6 FOR THE DONUTS 1 cup all-purpose flour ½ tsp. baking powder ¼ tsp.

12 Baked Vanilla Donuts with Mocha Glaze Prepare batter as cupcakes if you don t have a donut pan. Serves 6 FOR THE DONUTS 1 cup all-purpose flour ½ tsp. baking powder ¼ tsp. salt ½ cup (1 stick) unsalted butter ½ cup granulated sugar 2 large eggs 2 tsp. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract FOR THE GLAZE 1 /3 cup semi-sweet chocolate chips 1 Tbs. unsalted butter 1 tsp. corn syrup ½ tsp. water 1 tsp. Nielsen-Massey Pure Coffee Extract ½ tsp. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract Preheat oven to 350 F. Spray donut pan with non-stick cooking spray. Combine flour, baking powder and salt in a medium bowl, set aside. Cream butter and sugar in the bowl of an electric mixer on medium-high speed until well blended. Scrape bowl and add in eggs, one at a time, scraping bowl between and after additions. Beat in vanilla extract. Reduce mixer speed to low and add flour mixture. Mix until just blended. Transfer batter to donut pan by teaspoonfuls until the batter is evenly divided. Smooth out the dough using the back of the spoon. Bake for 12 to 14 minutes or until a toothpick inserted into the thickest part of a donut comes out clean. Let cool in plan for 5 minutes before removing to a wire rack. Place chocolate, butter, corn syrup and water in a microwave safe bowl and heat on high for 30 to 45 seconds or until chocolate is melted, stirring after 30 seconds. Stir in coffee and vanilla extracts. Dip the tops of the donuts into the glaze and cover with sprinkles, if desired. - Recipe courtesy of Nielsen-Massey Vanillas

Peanut Butter Snickerdoodle Tart with Cinnamon Peanut Crust

Peanut Butter Snickerdoodle Tart with Cinnamon Peanut Crust Prep Time: 30 minutes Cook Time: 8 minutes Refrigerate: 1 hour 1 1/2 cups lightly salted roasted peanuts, lightly crushed 3 tablespoons packed