Daily COVID-19 News is Causing Anxiety in Many People so Nielsen-Massey Shares Recipes that May Help Relieve Stress
Turmeric Hot Tonic
Start off the day on the right foot with our Turmeric Hot Tonic. It is filled with anti-inflammatories like ginger to help you reboot and recharge during this stressful time.
1 cup water
2 teaspoons fresh lemon juice
1 teaspoon freshly grated ginger
½ teaspoon freshly grated turmeric
1 whole clove
½ teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
Honey, to taste
Combine water, lemon juice, ginger, turmeric and whole clove into a medium saucepan over low heat. Bring to simmer.
Remove saucepan from heat and let steep for 3 minutes. Strain mixture into a mug. Gently stir in vanilla extract and honey.
Notes: Recipe developed by Pastry Chef Jessica Ellington.
Grilled Lemon Pepper Cauliflower “Wings”
Turning a classic Grilled Lemon Pepper Chicken Wings recipe into an epic plant-based snack. Swap the chicken wings for cauliflower, grill to crispy perfection and you have yourself the tastiest, better-for-you staple.
1 1/2 pounds cauliflower (about two medium heads)
1 tablespoon olive oil
2 tablespoons Nielsen-Massey Pure Lemon Paste
1 teaspoon black pepper
½ teaspoon salt
3 tablespoons unsalted melted butter
1 tablespoon Nielsen-Massey Pure Lemon Paste
1 teaspoon black pepper
Preheat your grill or grill pan to medium-high and generously oil grates to prevent sticking.
Wash and pat the cauliflower dry. Remove the outer leaves and trim the stem, but do not completely remove the stem.
Hold cauliflower by its base on a cutting board and cut vertically into ¾-inch planks. The goal is to create as much flat surface area as possible to maximize caramelization. With the flat side down and stem end facing you, cut each plank into triangle-shaped quarters.
In a large bowl, whisk together olive oil, lemon paste, black pepper and salt. Add cauliflower and toss to evenly coat the cauliflower wings.
Grill cauliflower wings 6-8 minutes, flipping occasionally, or until they are brown and crispy. Set aside.
In a separate large bowl, whisk together butter, lemon paste and black pepper. Add grilled cauliflower and toss to evenly coat before serving.
Notes: Make sure cauliflower is cut to a similar size as a chicken wing so it doesn’t overcook and get mushy.
Ends of the cauliflower stems can be roasted for a side dish or turned into cauliflower rice.
Recipe can be made vegan by substituting butter for a plant-based spread.
Mahi-Mahi with Tahitian Vanilla and Mango Coulis
Ocean fish swim near the shores of Tahiti and are a popular source of food for locals. This recipe pairs Mahi-Mahi (an island favorite) with a sweet mango coulis, adding a fresh, juicy flavor to the white fish. Plus, it’s ready in only 30 minutes! If you can’t find Mahi-Mahi at the store, try it with salmon, halibut or tuna.
1 medium ripe mango
1 medium orange
1 tablespoon peeled and finely minced fresh ginger
¼ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract
2 tablespoons unsalted butter, at room temperature
1 teaspoon honey, optional
1 tablespoon extra-virgin olive oil
4 4-6-ounce Mahi-Mahi, halibut, salmon or tuna fillets, each about ½ to 3/4 -inch thick
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
In a measuring cup, zest and juice the orange and set aside.
Peel the mango using a vegetable peeler and discard the skin. Cut the remaining meat of the mango and squeeze any additional juice off the pit. Finely chop the mango and transfer to a small saucepan.
Stir orange zest, ¼ cup orange juice, ginger, salt and pepper into saucepan. Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer, about 3 minutes. Remove from heat.
Stir in the vanilla and butter, until well blended. For added sweetness, stir in honey.
In a grill pan or in a 12-inch nonstick skillet, heat oil over medium-high heat until hot. Sprinkle the fish with the salt and pepper on both sides. Cook the fish until it flakes easily with a fork or it reaches 137 degrees F on a meat thermometer, 6 to 8 minutes on each side.
Arrange the fish on a platter and spoon the coulis on top.
One Bowl Banana Bread Breakfast Cookies with Vanilla Bean Glaze
Cookies for breakfast feel so indulgent, but we’ve added bananas, almond butter and oats to make these a more wholesome option. These grab-and-go breakfast bites are the perfect dunkers for your morning cup of coffee.
Banana Bread Cookies
2 ripe bananas
½ cup almond butter
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1 cup rolled oats
½ cup whole wheat pastry flour
½ cup coconut sugar
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon salt
Vanilla Bean Glaze:
1 cup confectioners’ sugar
2 tablespoons almond milk (or milk of choice)
½ teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
Mash the bananas with a fork or potato masher in a large mixing bowl. Add egg, almond butter and vanilla extract; stir to combine. Add oats, flour, coconut sugar, cinnamon, baking powder and salt. Mix until just incorporated.
Spoon the dough onto the prepared baking sheet, making about 15 cookies.
Bake for about 15 minutes, or until the cookies turn golden brown. Allow to cool completely before adding the glaze.
Add confectioners’ sugar, milk and vanilla bean paste to a bowl. Whisk until smooth.
Drizzle onto cooled cookies.
Shiitake Dark Chocolate Cookies
Experiment with marrying sweet and savory by baking Shiitake Dark Chocolate Cookies. The earthy notes of shiitake mushrooms complement bittersweet dark chocolate for a decadent and uniquely gourmet treat.
8 ounces dark chocolate, coarsely chopped
1 ¼ cups all-purpose flour
½ cup unsweetened dark chocolate cocoa powder
2 teaspoons baking powder
2 tablespoons shiitake powder
¼ teaspoon salt
½ cup (1 stick) unsalted butter, room temperature
1 ½ cups light brown sugar, packed
2 large eggs, room temperature
1 teaspoon Nielsen-Massey Pure Vanilla Extract
1/3 cup whole milk, room temperature
1 cup raw sugar
In a small bowl, melt dark chocolate in the microwave in 30-second increments, stirring with a spatula in between each round until melted. Set aside to cool.
In a medium bowl, sift together flour, cocoa powder, baking powder, shiitake powder and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with a handheld mixer), beat butter and light brown sugar on medium speed until light and fluffy, about 3 minutes. Add eggs one at a time, scraping down sides of the bowl after each addition. Add vanilla extract and melted chocolate.
Add in half of the dry ingredient mixture and combine until fully incorporated. Add in milk, followed by the remaining dry ingredients, and combine until fully incorporated.
Remove dough from bowl and form into a flat disk. Cover with plastic wrap and refrigerate until firm, about 2 hours.
Preheat oven to 350 degrees F. Line sheet pan with parchment paper. Place raw sugar in a medium bowl. Divide dough into 16, 1-inch balls. Roll cookie balls in sugar to coat.
Place cookies on prepared pan. Leave enough space between each cookie to account for spreading, about 2 inches.
For best results, bake until the surface of the cookie cracks, about 14 minutes. Place cookies on wire racks to cool completely.
Notes: Shiitake powder can be purchased online, at specialty food stores or spice shops. To make homemade shiitake powder, blend dried shiitake mushrooms and sift blended powder through a fine mesh strainer.
As one of the largest Pure Vanilla suppliers worldwide, they manufacture a majority a of their vanillas from vanilla beans grown in Madagascar, Mexico, Indonesia, and Tahiti. Our Vanilla products include: Pure Vanilla Powder, Pure Vanilla Paste, Pure Ground Vanilla Bean Powder, Pure Vanilla Sugar, and Exhausted Vanilla Bean Specks.