Vanilla-Butter Shrimp Rolls A sophisticated take on a regional American classic. Vanilla enhances the natural sweetness of shrimp in these classic sandwiches. Prep Time: 15 minutes Cook Time: 10 minutes 8 New England-style hot dog rolls (top spilt) or regular hot dog rolls, split 3 tablespoons (45 ml or 40 grams) butter, softened, divided 1 tablespoon (15mL) olive oil 1 tablespoon (15 ml or 10grams) finely chopped shallots 1 teaspoon (5 ml or 4grams) finely chopped garlic 1 pound (454grams) large shrimp, peeled, deveined and cut in half 1/4 teaspoon (1 ml or 0.5 grams) McCormick Paprika 1/4 teaspoon (1 ml or 1.5grams) salt 1/4 teaspoon (1 ml or 0.5 grams) McCormick Ground Black Pepper 2 tablespoons (30mL) dry sherry or white wine 1 teaspoon (5mL) McCormick Pure Vanilla Extract 1/4 cup (60 ml or 55 grams) mayonnaise 1 to 2 cups (25 to 50grams) small salad greens, such as mache, baby spinach or baby arugula 1. Lightly brush rolls with 2 tablespoons (30 ml) of the butter. Heat large skillet on medium heat. Place rolls, buttered-side down, in skillet. Toast 2 to 3 minutes per side or until golden brown. Remove from skillet. Set aside. 2. Heat oil and remaining 1 tablespoon (15 ml) butter in same skillet on medium heat. Add shallots and garlic; cook and stir 1 minute or until fragrant. Add shrimp, paprika, salt and pepper; cook and stir3 to 4 minutes or just until shrimp turn pink. Stir in sherry and vanilla; cook until heated through. 3. Spread mayonnaise on each roll. Place baby greens in rolls. Spoon shrimp mixture into each roll. Drizzle shrimp with remaining sauce. Serve immediately. Makes 8 servings.
Butterscotch Vanillatini Butterscotch grows up in this modern, comforting cocktail. Rim your martini glass with crushed butterscotch candies to add flavor and a bit of crunch to this playful martini. Prep Time: 5 minutes Butterscotch candies 2 ounces (60mL) butterscotch schnapps 1 ounce (30mL) vanilla vodka 1. Place butterscotch candies in large resealable plastic bag. Close tightly. Pound with a rolling pin, mallet or heavy skillet until crushed. Pour out onto a small plate. Wet outside rim of martini glass with water. Dip glass in crushed butterscotch candies to lightly coat. 2. Fill cocktail shaker half full with ice. Add butterscotch schnapps and vanilla vodka; shake until well mixed and chilled. Strain into martini glass. Makes 1 serving.
Vanilla-Buttermilk Cake with Brown Butter Sauce Warm brown butter sauce soaks into rich buttermilk cake resulting in a decadent, silky texture. A fresh fruit compote adds color and accents the richness of the cake. Prep Time: 25 minutes Cook Time: 35 minutes 1 1/2 cups (375 ml or 190grams) flour 1/2 teaspoon (2 ml or 2.5grams) baking powder 1/2 teaspoon (2 ml or 2.5grams) baking soda 1 3/4 cups (425 ml or 350grams) granulated sugar, divided 1 cup (2 sticks) (250 ml or 224grams) butter, softened, divided 3 eggs 6 teaspoons (30mL) McCormick Pure Vanilla Extract, divided 1/2 cup (120mL) buttermilk 3 tablespoons (45mL) water 2 cups (500 ml or 370grams) coarsely chopped fresh pineapple 1 cup (250 ml or 125grams) raspberries 2 tablespoons (30 ml or 15grams) confectioners sugar 1. Mix flour, baking powder and baking soda in medium bowl. Beat 1 cup (250 ml or 200 grams) of the granulated sugar and 1/2 cup (125 ml or 112 grams) butter in large bowl with electric mixer on medium speed until lightly and fluffy. Beat in eggs, 1 at a time, until just combined. Stir in 2 teaspoons (10 ml) of the vanilla. Gradually add flour mixture alternately with buttermilk, beating on low speed after each addition until smooth. Pour into greased 9- inch (25 cm) round cake pan. 2. Bake in preheated 325 F (165 C, Gas Mark 3) oven 30 to 35 minutes or until toothpick inserted in center comes out clean. 3. Meanwhile, melt remaining 1/2 cup (125 ml or 112 grams) butter in small saucepan on medium heat until caramel color. Mix remaining 3/4 cup (175 ml or 150 grams) granulated sugar, water and 3 teaspoons (15 ml) of the remaining vanilla in small bowl. Add to browned butter, stirring with wire whisk until well blended and smooth. Remove from heat. Cool slightly. 4. Poke holes in warm cake with skewer at 1-inch (2.5 cm) intervals. Slowly pour warm butter sauce over cake. Cool in pan 1 hour. Mix pineapple, raspberries, confectioners sugar and remaining 1 teaspoon (5 ml) vanilla. Invert cake onto serving platter. Slice cake and serve warm, topped with fruit mixture. Makes 12 servings.
Test Kitchen Tips: Browned butter is made by melting butter over low heat until the milk solids turn light brown and the butter is golden brown and fragrant. It adds nutty flavor and color to baked goods and sauces. To rewarm cake, place on baking sheet and bake in preheated 325 F (165 C, Gas Mark 3) oven 15 to 20 minutes or until warmed through.
Vanilla Butterscotch Milk Shake Shooters A decadent mini-milkshake with rich, nostalgic flavor. Serve milk shake shooters with chocolate cookies for a fun, grown-up take on milk and cookies. Prep Time: 5 minutes 1 pint (500 ml or 410 grams) vanilla ice cream 1 cup (250mL) milk 2 tablespoons (30mL) butterscotch schnapps 1 tablespoon (15mL) McCormick Pure Vanilla Extract 1. Place ice cream, milk, butterscotch schnappsand vanilla in blender; cover. Blend on high speed until smooth. 2. Pour into glasses. Serve immediately. Makes 6 servings.
Easy Butter Toffee Sauce This toffee sauce is a snap to prepare. It elevates ice cream and sweet treats like brownies and cakes with rich, buttery flavor. Prep Time: 5 minutes Cook Time: 10 minutes 1/2 cup (1 stick) (125 ml or 112grams) butter 1/2 cup (125 ml or 100grams) sugar 1/2 cup (125 ml) heavy cream 1/2 teaspoon (3mL) McCormick Pure Vanilla Extract 1. Place butter and sugar in medium saucepan on medium heat. Cook and stir until mixture turns a deep amber color. 2. Carefully stir in cream and vanilla. (Mixture will be bubbly.) Whisking constantly, cook until sauce thickens and coats back of spoon. Makes 1 cup or 8 (2-tablespoon) servings.
Gnocchi in Vanilla Brown Butter Sauce with Baby Spinach and Toasted Hazelnuts Vanilla adds a hint of sweetness to a nutty brown butter sauce for gnocchi. Toasted hazelnuts lend the dish textural contrast and even more nutty flavor. Prep Time: 15 minutes Cook Time: 15 minutes 1 package (1 pound) (454grams) gnocchi 1/4 cup (1/2 stick) (60 ml or 60grams) butter 1 teaspoon (5 ml or 4grams) minced garlic 1 teaspoon (5 ml or 5grams) brown sugar 3/4 teaspoon (3.5 ml) McCormick Vanilla Extract 1/2 teaspoon (2 ml or 3grams) salt 1/4 teaspoon (1 ml or 0.5 grams) McCormick Rosemary Leaves, crushed 2 cups (500 ml or 60grams) baby spinach leaves 1/4 cup (60mL) heavy cream 1/4 cup (60 ml or 30grams) toasted chopped hazelnuts 1. Cook gnocchi as directed on package. Drain well. Meanwhile, melt butter in large skillet on medium heat 4 minutes or until nut brown in color and aroma. Add garlic, sugar, vanilla, salt and rosemary; cook and stir 30 seconds or until garlic is fragrant and sugar is dissolved. 2. Stir in cooked gnocchi and spinach. Cook and stir 1 minute or just until spinach is slightly wilted. Stir in cream and hazelnuts. Serve immediately. Makes 3 servings.