It has been stated that life is a combination of both sweet and sour. This is very true, though without this combination we would never truly appreciate; would we?

Living the Gourmet is pleased to have the opportunity to introduce the Nielsen-Massey line of products.

Living the Gourmet was given the opportunity to sample several of Nielsen Massey's extracts. First and foremost was the Madagascar-Bourbon Pure Vanilla Extract, whose sweet and mellow flavor, creamy texture, and silk-like after-tones make it perfect for both dessert and savory dishes. The vanilla is cultivated on the Bourbon Island of Madagascar, and is produced through proprietary cold extraction process to draw out and preserve the vanilla's more than three-hundred flavor compounds.

Second, we sampled the Pure Chocolate Extract. While the chocolate extract is ideal for adding depth to desserts, it's pure, dark chocolate flavor can also be used for adding additional and unexpected dimensions to a range of savory dishes, including chilis, spicy foods, drinks, and sauces, where the cocoa either perfectly complements or sweetly contrasts.

Third, we were given the opportunity to try the Pure Lemon Extract. Whole lemons have a near limitless range of uses, and Nielsen Massey's high-quality extract is no exception, and using this extract ensures that the requisite lemon flavor called for in a recipe is always achieved. Whether available fresh lemons are lacking in quality, or the time needed for zesting and squeezing simply can't be taken, this lemon-extract is simply perfect.

Aside from their high-quality, Nielsen Massey's insistence upon ethical business practices ensures that all products are made with Fair-Trade ingredients, while further ensuring that their suppliers adhere to similarly appropriate practices. Furthermore, Nielsen-Massey products are guaranteed GMO-free, Kosher, organic, and Gluten-Free.

While the Nielsen Massey company has an unwavering devotion to quality in their products, thy have another, equally impressive devotion, a devotion that has rightly turned into a passion - The Foundation. The Nielsen Massey Foundation is a charitable organization that assists disadvantaged children and adults by providing education and leadership skills, especially in the culinary arts. Aside from its own work, Nielsen Massey supports such organizations as the Anixter Center, Common Threads, French Pastry School, C-CAP, CASA, and the Happiness Club.

Needless to say, having sampled the products, Living the Gourmet can unreservedly recommend the Nielsen Massey extracts. They are quality-products, produced by a company whose devotion to ethical practices, fair-trade, and charitable work are matched only by the flavors they have achieved.

**Please note I was given these products to review and the opinions expressed are all my own. I was not financially compensated for this post.

Vanilla Pancakes with Apples

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Ingredients

Units Scale

For Pancakes2 cups self-rising flour

2 eggs - beaten
3 tablespoons butter - melted
2 cups milk
3 tablespoons sugar
1 tablespoon vanilla
Sour cream

For Apples2 large apples – peeled and sliced

3 tablespoons sugar
1 tablespoon vanilla
Zest of one lemon
Juice of half (large) lemon
2 tablespoons butter

Instructions

For PancakesPlace the flour and sugar in a large bowl. Combine the beaten eggs with the milk and vanilla; add the cooled butter to the milk and stir.

Make a well in the center of the flour and add the milk combination. The batter will be lumpy. If the batter is too thick add a little milk at a time to get a thinner consistency.
Let the batter rest for a minute or two while heating the griddle. Place a pat of butter on a heated cast iron pan or griddle. Do not let the pan get too hot or the butter will burn! Flip the pancakes when little holes start to form.

For ApplesIn a small bowl zest and juice the lemon and add the sugar and apples and toss. Heat a small pan and add the butter. Add the apple mixture and heat. Briskly stir the sour cream.

Top the pancakes with the sour cream, apples and syrup.

Nutrition

Serving Size: 4

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Catherine
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Vanilla Pancakes with Apples featuring Neilsen Massey Vanilla

Vanilla Pancakes with Apples

Ingredients

For Pancakes2 cups self-rising flour

For Apples2 large apples – peeled and sliced

Instructions

For PancakesPlace the flour and sugar in a large bowl. Combine the beaten eggs with the milk and vanilla; add the cooled butter to the milk and stir.

For ApplesIn a small bowl zest and juice the lemon and add the sugar and apples and toss. Heat a small pan and add the butter. Add the apple mixture and heat. Briskly stir the sour cream.

Nutrition

More Breakfast

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Ingredients

For Pancakes2 cups self-rising flour

For Apples2 large apples – peeled and sliced

Instructions

For PancakesPlace the flour and sugar in a large bowl. Combine the beaten eggs with the milk and vanilla; add the cooled butter to the milk and stir.

For ApplesIn a small bowl zest and juice the lemon and add the sugar and apples and toss. Heat a small pan and add the butter. Add the apple mixture and heat. Briskly stir the sour cream.

Nutrition

More Breakfast

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