The Tahitian Vanilla bean (pod)

The Tahitian vanilla bean is easy to use and can be ued in all types of cuisine. For example, create delicious exotic sauces, desserts, pastries, sweets or even cocktails.

Instructions for use : Split the vanilla bean lengthwise with a sharp tipped knife, then scrape the tine black seeds out of the pod into a small dish to be used later in culinary preparation.

Suggestion : Do not throw away the hollowed vanilla pod, but rather place it in your sugar bowl for a natural, delicate vanilla flavored sugar.

Measures : 1 ounce = 28.35 grams ;

Crème Anglaise : Basic custard sauce

Ingrédients (serves 6) :

8 egg yolks
175 g sugar cane
1 liter whole milk
1 Tahitian vanilla bean of 17 cm (or 2 smaller)

· Scald the milk and keep it hot in the top of a double boiler

· Split the vanilla bean lengthwise with a sharp tipped knife, then scrape the tiny black seeds out of the pod into a small dish. Set asie. Add vanilla to hot milk and let steep for 15 minutes minimum.
· Meanwhile, in a bowl, beat the egg yolks with the sugar until they are fluffy and white. Still beating with a whisk, pour the hot milk into the egg yolks. Return the mixture to the double boiler and heat it gently stirring often, until it thickens enough to coat a spoon.
· Serve this sauce warm of cool over puddings, sweet soufflés, etc...

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Baked papaya

Ingrédients (serves 4) :

2 small ripe papayas
20 cl coconut milk
4 tbsp fresh lime juice
4 tsp rum
4 tbsp powdered sugar
20 g butter
2 Tahitian vanilla beans

· Pré-heat oven to 425°F
· Cut both papayas in half (lengthwise) and seed with a spoon.
· Fill each papaya halve with 1 tbsp lime juice and 1 tsp rum
· Sprinkle a tsp of powdered sugar over each papaya halve. Cut vanilla beans (pods) in half (lengthwise) and place one half of a vanilla bean inside papaya before baking
· Arrange papaya halves in a lightly buttered baking dish and bake for 20 minutes
· Before serving, lace individual papaya halves with coconut milk. Serve either hot or warm.

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The pure Tahitian Vanilla Extract

The pure Tahitian Vanilla extract is easy to use, depending upon the ideas and creativity you may wish to incorporate into your culinary creations. Vanilla extract brings a wonderful aromatic addition to sauces, yogurts, crêpes, fritters, cocktails or smoothies.

Instructions for use : Add 2 teaspoons of pure Tahitian extract per one litter of milk (or liquid). Vanilla extract can be added before or after cooking.

Suggestion : To add a stronger vanilla flavor to vanilla ice cream, pour one teaspoon of vanilla extract over ice cream before serving.

Fish with Tahitian Vanilla sauce

Ingrédients (serves 4) :

4 fillets of seabass (Tuna or Mahi Mahi)
1 shallot
25 cl heavy cream
Butter
1 glass of dry white wine
1 tsp beef bouillon
2 tsp of vanilla extract
Salt, pepper

· In a pan, lightly fry the fish fillets in butter until golden brown. Remove fish from pan and keep warm.
· Lightly sauté shallots in pan with butter (without browning). Next, add two teaspoons of vanilla extract. Promptly add one teaspoon of beef bouillon and glass of white wine. Stir until dissolved. Slowly mix in cream, salt and pepper
· Finally, add the already fried fish fillets into the cream sauce and sauté on a low flame for 3 to 4 minutes.
· Serve with hot (jasmine) rice

Suggestion : Enhance this delightful dish by serving with a Blackcurrant liqueur or Chardonnay wine.

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Tahitian vanilla flan

Ingrédients (serves 6) :

1 liter of whole milk
6 eggs
2 tbsp of vanilla extract
100 g sugar
Liquid caramel

· Coat the bottom and sides of a baking dish with liquid caramel. In a separate pan, bring milk to a boil. Mix the vanilla extract into the milk and let this mixture steep for 15 minutes.
· In a mixing bowl, vigorously whip the eggs with the sugar until they become fluffy and white.
· Pour the boiling milk together with the eggs and sugar. Mix well.
· Pour the final mixture into the baking dish and bake for 45 minutes at 350°F
· Let cool and serve slightly chilled

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The Tahitian Vanilla Powder

100% natural, easy to use, vanilla powder may be incorporated in all types of cuisine ; exeptional in crème brûlée, pastry cream and cake.

Instructions for use : combine one teaspoon of vanilla powder to culinary creation (4 servings)

Suggestion : when preparing jam, use the following ratio : one teaspoon of vanilla powder per one kilo of fruit.

Crème Brûlée.

Ingrédients (serves 4) :

4 egg yolks
1 tsp vanilla powder
40 cl heavy cream
80g sugar cane

· Whip sugar, egg yolks and vanilla powder vigorously until mixture appears fluffy and white. Pour in cream and mix well.

· Pour the mixture into 4 individual dessert baking dishes
· Pre-heat oven to 275°F. Place the 4 dessert dishes into a large, shallow baking tin. Fill the tin with enough water so that the desserts cook in the heated water without becoming submerged. Bake in this manner for 45 minutes, then remove from oven and let cool. Once cooled, sprinkle the sugar over the crème brûlée and re-bake on broil setting just until sugar caramelizes.

· Serve immediately

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Pastry cream (tart filling)

Ingrédients (yields 700 grams) :

½ Liter whole milk
1 tbsp vanilla powder
3 egg yolks
125 g sugar
50 g corn starch

· Bring milk to a boil

· Add vanilla powder, stir and let steep for at least 15 minutes.
· In a mixing boil, combine egg yolks and sugar : beat well untill fluffy and white. Then add corn starch, mix well.
· Pour boiling milk into this mixture and whip. Pour this mixture back into pan and bring to a quick boil (a few seconds only) whip
· Pour the cream into a bowl or container and let chill. Whip well before use.

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The Vanilla Olive Oil

This vanilla flavored oil is a clever blend between spicey extra virgin olive oil and the rich and delicate flavor of our Tahitian Vanilla.

Instructions for use : Vanilla olive oil adds a wonderful accent to steamed (or parchment paper cooked) fish, fried eggs, seafood salads and fish or beef soups too.

This seasoned oil brings the perfect accent to fresh pastas, vegetables or seafood as well

Vanilla olive oil fried eggs

Ingrédients (serves 4) :

8 fresh eggs
1 tbsp sunflower oil
1 tsp vanilla olive oil
Salt, pepper

· Add sunflower oil to a non-stick fry pan
· Place the pan over a med/low flame and fry the eggs. Cover with lid.
· When eggs are cooked to your desire, pour one teaspoon of vanilla oil per serving over egg yolks
· Salt, pepper and serve immediately

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Fish Papillotines (fish cooked in parchment paper) with vanilla oil

Ingrédients (serves 4) :

200 g fish fillet per person (Sole or Seabass)
1/4 glass of white wine
Fresh Dill weed
Vanilla olive oil
salt, fresh ground pepper

· Pre-heat oven to 325°F
· Prepare your parchment paper (or aluminum paper) by placing one fish fillet generously coated in white wine, dill weed, salt and pepper per wrapped paper. Carefully seal the packages by securely twisting and tucking the ends of paper.
· Put in the oven and cook for 15-20 minutes (depending upon the cut of fish)
· Serve the fish on a warmed plate ; open the paper and dress with vanilla olive oil.

Suggestion : This delicious fish dish blends perfectly with a side of mixed vegetables

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The Vanilla fruit Vinegar

This specially designed vinegar will bring your cuisine to new heights with light floral and fruit flavors.

Instructions for use : for super results add a touch of vanilla vinegar to the following : fresh Foie Gras, poultry salads, chutney, sweet and sour sauce and/or any other dishes that call for vinegar.

Suggestion : This vinegar adds a delicious touch to fresh endive salad

Fresh Tahitian vanilla duck Foie gras

Ingrédients (serves 4) :

4 scallops of fresh Foie Gras
2 tbsp vanilla vinegar
1 ripe mango
Salt, pepper

· Heat pan on high flame and brown the fresh Foie Gras scallops one minute on each side.
· Remove from pan and keep warm
· Peel mango and cut into thin strips. Heat mango strips in pan, one minute per side. Pour vinegar over mango strips and add heated scallops back into sauce pan.
· Add a pinch of salt and fresh ground pepper and remove from fire
· When serving, arrange mango strips around scallops and pour the remaining juice from the sauteed mango over each portion
· Serve immediately either with a glass of Champagne or Burgundy wine

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Poultry liver salad with Tahitian vanilla vinegar

Ingrédients (serves 4) :

Dandelion leaves
300 gr fresh poultry liver
Olive oil
Mustard (with seeds inside)
Vanilla vinegar
salt, fresh ground pepper

· Fry the fresh poultry liver for 1 to 2 minutes over a high flame. Moderately coat the poultry liver with vanilla vinegar, salt and pepper. Cover and keep warm in cooking juices.
· Prepare your viaigrette by mixing mustard, olive oil and remaining vinegar from saucepan together and whip.
· Cover individual salad plates with dandelion and lettuce leaves ; then place a generous dollop of liver on the bed of greens.
· Coat well with the vinaigrette and garnish with cherry tomato halves.

Suggestion: Delight in this dish as an appetizer accompanied by a rosé wine

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Cocktails

Punch Maitai cocktail

Ingrédients :

1 measure white rum
½ measure dark rum
½ tsp vanilla extract
Fresh squeezed juice from 1/2 of lime
2 tbsp sugar cane syrup
1 clove stick
3 measures exotic fruit juice (orange, pineapple, papaya, mango, passion fruit...)

Mix all ingredients in a shaker with ice. Serve in tall glasses over ice.

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Tahitian Vanilla Ti Punch

Ingrédients :

.
1 measure white rum
Fresh squeezed half lime juice
½ tsp vanilla extract

Mix in a shaker with ice, serve immediately

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Meli Melo Recipes with Tahitian Vanilla

Mangos gratin with Tahitian Vanilla

Ingrédients (serves 4) :

2 ripe mangos
3 tbsp heavy cream
3 egg yolks
1 Tahitian vanilla bean
2 tbsp sugar cane (or brown sugar)

Peel mangos. Cut the fruit lengthwise away from the seed in quarters. Then slice the quarter pieces in half (lengthwise). Place equal parts mango in 4 (oven safe) dessert dishes.
Pre-heat oven to 325°F. Adjust oven grill to highest setting.
Split the vanilla bean lengthwise with a sharp tipped knife and scrape the tiny black seeds out of the bean into a small dish and set aside.

Mix egg yolks and sugar cane in separate bowl until the mixture appears white in color. Add cream and vanilla. Pour this mixture over the mango slices.

Put in the oven and let cook approximately 5-7 minutes (or until the desserts take on a nice golden color)

Serve immediately

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Pears baked in red wine

Ingrédients (serves 4) :

4 pears
¼ liter of red wine
250 g powdered sugar
1 cinnamon stick
1 Tahitian vanilla bean
1 clove stick
1 pinch of gray pepper.

Peel the pears and leave whole.

To prepare a thick syrup, mix the red wine, sugar, spices and fruit in a large saucepan. Cover and simmer over a med-low flame for about 30 minutes.

Remove the pears from saucepan and arrange (in a upright position) in a dessert serving dish.

Continue to boil down syrup in an uncovered saucepan until it thickens. Pour thick syrup over pears.

Serve either cold or warm

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Tahitian vanilla ice cream

Ingrédients (serves 6-8):

1 liter whole milk
64 g powdered milk
½ liter heavy cream
6 egg yolks
270g sugar
Use one of the following : 2 Tahitian vanilla beans or 2 tbsp Tahitian vanilla extract or 2 tsp Tahitian vanilla powder

If using the whole vanilla bean, spolit the vanilla bean lengthwise with a sharp tipped knife and scrape the tiny black seeds out of the pod (you may also add the skin of the vanilla bean to boil with the milk later).

Bring the cream and milk to a low boil, add half of the sugar and vanilla. Beat the egg yolks in a mixing bowl with the other half of the sugar until the mixture appears white in color. Little by little, pour the boiling milk mixture in with the egg yolks.

Beat continuously with a whisk. Bring this mixture back to the stove and continue to stir with a wooden spatula over a low flame until the cream begins to form a coating around the spatula. Let cool and leave in the refrigerator for 10 minutes. Put in a container (in freezer) until the ice cream hardens.

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Yogurt cake

Ingrédients (serves 6) :

1 measure = 1 empty yogurt container
1 yogurt
2 measures sugar
3 measures flour
½ measure oil
½ tsp baking powder

4 eggs
Use one of the following : 1 vanilla pod (bean) or 1 tbsp vanilla extract or 1 tsp vanilla powder

Slice open the vanilla bean lengthwise and scrape out the black seeds with a spoon or knife. Mix all ingredients in a bowl and beat together until batter is smooth.

Grease a cake pan, then pour batter into pan. Bake for 35 minutes at 325°F.

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Tahitian vanilla yogurt.

Ingrédients (yield 6 yogurts) :

1 liter milk
1 cup sweetened yogurt
Use one of the following : 1 vanilla bean or 2 tbsp vanilla extract or 1 tsp vanilla powder

In a mixing bowl, combine milk, yogurt and vanilla. Mix well. Transfer into individual jars and cook in yogurt maker machine.

Suggestion : you can also flavor plain yogurt with one teaspoon vanilla extract per serving

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Bananas flambées with Tahitian Vanilla

Ingrédients (serves 4) :

4 small ripe bananas
4 tbsp sugar
2 tsp vanilla extract
4 tbsp dark rum
butter

Peel bananas and cut them in half lengthwise. In a small bowl, mix rum and vanilla extract. Melt two tablespoons butter in a saucepan over a med-high fire and fry bananas on both sides until golden brown.

Sprinkle with sugar and pour the rum/vanilla extract mixture over bananas.

Remove from fire immediately. serve hot with a scoop of vanilla ice cream.

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Vanilla coffee

Ingrédients (6 cups coffee) :

Coffee
1 tsp vanilla powder

Mix vanilla powder with coffee grounds.
Filter and enjoy.

Suggestion : : You can also use vanilla extract. Add 1 teaspoon of vanilla extract per cup of coffee.

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Tahitian vanilla green tea

Ingrédients (serves 2) :

Green tea
Use one of the following : 1/2 tsp vanilla powder or 1 tsp vanilla extract or 1/2 vanilla bean

Infuse tea and vanilla in hot water for 4 miutes. For a stronger vanilla taste, you may also add one teaspoon of vanilla extract for two cups. Filter and enjoy !

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