Savoriness isn’t the first thing that comes to mind when one thinks of vanilla, unless maybe you’re French—or a professionally trained chef. In fact, French chefs have paired vanilla with pork, poultry and especially seafood for a long, long time. It really isn’t such a crazy idea when you think about it.
Just as salt brings out the umami in food, vanilla brings out sweetness in other ingredients. That’s why you see vanilla in chocolate confections, ice creams and all sorts of desserts. Vanilla also brings out the sweetness in meats like pork, poultry and venison, as well as seafood like lobster, shrimp, and scallops. Any meat dish served up with a sweet sauce could benefit from a little vanilla love. How about Hawaiian chicken, BBQ anything, duck with apricots, or venison in a cherry sauce? Is your imagination going crazy now?
Back in the nineteen-nineties, lobster in vanilla sauce was a popular dish. All the best restaurants had it on the menu. We think it is time to revive that pairing and improve on it by using Tahitian vanilla! Check out our Pinterest board for inspiration and recipes.
Bake With Love. Vanilla From Tahiti.