Other Delectable Recipes

Pear and Blue Cheese Salad

Ingredients: 

6 cups mixed greens, romaine and baby spinach

1 large ripe pear, cored and thinly sliced

2 ounces blue cheese, crumbled. I use Shakerage Blue from Sequatchie Cove Creamery (sequatchiecovecheese.com)

1/2 cup pecan halves, chopped and toasted

1/2 cup VAIN Vanilla Vinaigrette (recipe on this site)

Directions: 

Make sure greens are washed and dried before placing in a salad bowl. Add pears, blue cheese, and pecans. Salt and pepper to taste. Toss with vinaigrette to taste. Greens should be lightly wet with dressing. 

Salad can also be made serving blue cheese on the side, for those who may not prefer strong flavors. Enjoy the taste of fall.

VAIN Products Used: 

Pear and Blue Cheese Salad

Vanilla Vinaigrette

Ingredients: 

1 cup grape seed oil

1/4 cup rice vinegar

1 tsp. VAIN vanilla

zest of 1/2 lemon, 1/2 lime

1 Tbsp. honey

1 Tbsp. minced fresh mint

juice of 1/2 lime

fresh pepper and fleur de sel to taste

 

Directions: 

Whisk all ingredients together. Will keep for a week in the refrigerator.

Vanilla Vinaigrette

Very Vanilla Meringues

Ingredients: 

1/2 cup egg whites, from fresh eggs

1/4 tsp. cream of tartar

1 tsp. VAIN Madagascar Vanilla extracted in Vodka

3/4 cup granulated sugar

1/4 cup confectioner's sugar

Directions: 

Preheat oven to 225 degrees F.

To bowl of electric mixer, add egg whites and cream of tartar. Whip until soft peaks form. Add vanilla extract. Gradually add both sugars. (It should take 2 to 3 minutes to add the sugar). Whip until mixture forms stiff glossy peaks.

You can use a piping bag (or a plastic zip bag with corner snipped off), to pipe 1 inch cookies onto parchment lined baking sheet. Bake for 1 and 1/2 hours, rotating baking sheets halfway through. Turn off oven and let cookies sit for a few hours until completely dried. These keep for a few weeks if stored in a sealed container.

VAIN Products Used: 

Very Vanilla Meringues