For Immediate Release:

Spice up your summer entertaining with the flavors of Nielsen-Massey Vanillas

WAUKEGAN, ILLINOIS (March 17, 2014) – As children, summer was a carefree season, spent running barefoot outside and playing with friends. As adults, we may not have the opportunity to spend our weekdays outside, but that does not mean that our weekends cannot be filled with carefree moments spent in the sun with friends and family. Throwing a late summer patio party is the perfect way to benefit from all that summer has to offer: warm weather, fresh flavors, and good friends.

"Seasonal summer foods are full of bright flavors that last for only a short time," said Matt Nielsen, COO of Nielsen-Massey Vanillas, Inc. "These foods pair well with Nielsen-Massey's line of pure flavors and pure vanilla products, each of which highlight the flavor notes of fruits, vegetables, and even meats in a unique way."

Adding Nielsen-Massey products to the recipes on your patio party menu is an easy way to impress your friends and wow their taste buds this summer.

• Nielsen-Massey Tahitian Pure Vanilla Extract has a floral, fruity flavor that works well in cold dishes. Add a teaspoon to your fruit salads for an additional depth of flavor.
  
  
• Instead of pairing your dessert with plain whipped cream, try adding 2 teaspoons of Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste to 1 cup of heavy whipping cream and 2 tablespoons of powdered sugar prior to whipping. For different flavor profiles, consider using any of Nielsen-Massey's flavored extracts: almond, orange, lemon, coffee, or chocolate.
  
  
• Fruits and berries are a unique way to revamp even the ice cubes at your party. Experiment with adding Nielsen-Massey Pure Lemon Extract and fresh raspberries to your water prior to freezing. Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste can be frozen with milk and sugar to taste for a delicious way to keep iced coffee cold.
  
  
• For a remarkably simple yet impressive entrée, brush Nielsen-Massey Pure Vanilla Bean Paste on fish or chicken, throw it on the grill, and you will have a delicious summer meal in minutes.

For a perfect patio party menu, start by serving this refreshing recipe for Rose Sangria, which is elevated to a new level with Nielsen-Massey's fragrant Rose Water. Coconut Spiced Lemon Shrimp Skewers using Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract and Pure Lemon Extract are a slightly spicy, unique main dish that pair well with any number of summer side dishes. Finish the meal with Vanilla and Lemon Farm Cake, which combines the flavors of Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract and Pure Lemon Extract with sweet-tart blueberries for a slightly rustic dessert that will leave your guests feeling perfectly satisfied.

Rose Sangria

1 apple, peeled and quartered
10 whole cloves
1 lemon, thinly sliced rounds
1 lime, thinly sliced rounds
1 orange, thinly sliced rounds
1/3 cup Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
1/2 cup brandy, chilled
1 (750 milliliter) bottle dry red wine, chilled
1 1/2 cups pulp free orange juice, chilled
1/4 teaspoon Nielsen-Massey Rose Water
1 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract
fresh mint sprigs for garnish

Stud apple by pushing the clove stems into the prepared apple quarters. In a large glass pitcher, place the clove-studded apple quarters with the citrus fruit slices. Sprinkle Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar over the fruit, pour brandy over the sugared fruit and toss to coat. Place in the refrigerator for 4 to 6 hours to infuse the flavors. Before serving, remove the clove-studded apple and discard, crush the infused citrus fruits slightly with a wooden spoon. Stir in the wine, orange juice, Nielsen-Massey Rose Water and Nielsen-Massey Tahitian Pure Vanilla Extract. Garnish each glass with a sprig of fresh mint.

Serves 4-6

Note: Add additional Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar, orange juice or soda water for taste variation.

Coconut Spiced Lemon Shrimp Skewers

1 pound (16-20 count) uncooked large shrimp, peeled and deveined
1/2 cup unsweetened coconut milk (if possible, use a coconut milk produced in Thailand, stir before measuring)
2 teaspoons Thai red curry paste
1 teaspoon freshly grated ginger
1/2 teaspoon chili pepper paste
1/2 teaspoon Nielsen-Massey Pure Lemon Extract
1/2 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1/2 teaspoon fish sauce
1/4 teaspoon garlic powder
1/4 teaspoon salt

Directions In a medium bowl, add coconut milk, curry paste, ginger, chili paste, lemon and vanilla extracts, fish sauce, garlic powder and salt; whisk to combine. Add shrimp and marinade mixture to a large resealable plastic bag; turn to coat. Place bag in a shallow bowl and refrigerate for about 30 minutes. Turn bag occasionally.

Place oven rack 6-inches from broiler. Preheat broiler. Line a rimmed baking sheet with foil and coat with cooking spray. Remove shrimp from refrigerator and thread onto metal or soaked wooden skewers*; discard any remaining marinade. Broil shrimp until done, about 2-3 minutes per side. Shrimp can also be grilled by placing shrimp skewers on a prepared grill grate over medium heat, grill until done.

*Wooden skewers need to be soaked in water for 30 minutes prior to use.

Serves 4-6

Vanilla and Lemon Farm Cake

4 oz. (1 stick) unsalted butter, melted
1/2 cup oil
2 eggs
1 1/2 cups sugar
2 cups buttermilk
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
3 cups all-purpose flour, preferably unbleached
1/2 cup stoneground cornmeal
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons salt
Zest of one lemon, finely minced OR 1 tablespoon Nielsen-Massey Lemon Extract
1 cup of frozen blueberries

Preheat oven to 350 degrees F. Line the bottom of a 9 inch spring-form pan with parchment paper. Lightly grease pan sides. Alternately, grease two 8.5 inch by 4 inch loaf pans. In a large bowl, whisk together the butter, oil, eggs, sugar, buttermilk and vanilla. In a separate bowl, stir together the flour, cornmeal, baking powder, baking soda, salt and lemon zest. Fold dry ingredients into batter, then gently fold in berries. Mix well but gently so as not to break up berries. Spoon into prepared pan(s). Bake until cake tests done, top will be lightly golden and slightly cracked. About 55 minutes for the large cake, 40-45 minutes for the loaves. Freezes well. Serve plain or, as cake ages, can be toasted and offered with butter.

12-16 servings.

A Marcy Goldman BetterBaking.Com Original Recipe for Nielsen- Massey.

About Nielsen-Massey Vanillas
Throughout its more than 100 year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world. The full line of Nielsen-Massey's Pure Vanilla products include: Vanilla Beans and Extracts from Madagascar, Tahiti and Mexico; sugar and alcohol-free Madagascar Bourbon Pure Vanilla Powder; Madagascar Bourbon Pure Vanilla Bean Paste; Madagascar Bourbon Pure Vanilla Sugar, Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract and Organic Madagascar Bourbon Pure Vanilla Beans.

Nielsen-Massey Vanillas also offers a full line of Pure Flavors: Pure Chocolate Extract, Pure Almond Extract, Pure Orange Extract, Pure Lemon Extract, Pure Coffee Extract, Pure Peppermint Extract, Orange Blossom Water and Rose Water. All Nielsen-Massey products are All-Natural, Allergen-Free, GMO-Free, and certified Kosher and Gluten-Free. The company is headquartered in Waukegan, Illinois, with production facilities in Waukegan and Leeuwarden, The Netherlands.

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Photos are available upon request. For more information about Nielsen-Massey Vanillas, contact:
Gardi Wilks, gwilks@savoragency.com
Savor – the food agency, 847.556.7511