Think Outside the Bird: Satisfy Thanksgiving Guests with Vanilla Enhanced Breakfast Favorites
According to the U.S. Census Bureau, about 250 million turkeys, 709 million pounds of cranberries and 1.8 billion pounds of sweet potatoes will be served at Thanksgiving dinner’s this year. Regardless of how much is served for dinner, guests are bound to be hungry Thanksgiving morning. They need the perfect meal to hold them over until the main feast.
Whether you are feeding visiting family, or watching the Macy’s parade, Thanksgiving breakfast is a perfect way to entertain guests and satisfy their morning hunger. Breakfast will start the day with more memories and reasons to be thankful.
Many hosts will be concentrating on making a flawless dinner, but also don’t want to serve up cold cereal to their guests. Here are some seasonal solutions to a Thanksgiving morning breakfast:
· Blend cream cheese and cranberry sauce together to use in your favorite Stuffed French Toast recipe.
· Combine Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Bean Paste with honey for a tasty, sweet spread on your toast or bagel.
· Put a twist on classic pancakes with Pumpkin-Ginger Pancakes and garnish with a simple homemade Vanilla Maple Syrup.
· A simple hash brown, sausage and cheese casserole can be put together the night before and cooked quickly on Thanksgiving morning.
· Mix Nielsen-Massey’s Pure Almond Extract with cherry yogurt for a fruit salad dressing to serve with your favorite variety of fruits.
“Thanksgiving is one of the greatest American traditions, and breakfast shouldn’t be left out of the day,” said Beth Nielsen, Chief Culinary Officer of Nielsen-Massey Vanillas. “I simply add vanilla to my maple syrup to create a delicious topping for my family to enjoy Thanksgiving morning.”
Vanilla Maple Syrup Featured in Nielsen-Massey’s A Century of Flavor Cookbook
Makes 1 cup
1 cup pure maple syrup
2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
Combine the syrup and vanilla extract in a small saucepan and mix well. Heat until warm.
Note: Substitute Nielsen-Massey’s Mexican or Tahitian Pure Vanilla Extract for a change of taste.
Pumpkin-Ginger Pancakes By Ellen Easton, Courtesy of Nielsen-Massey Vanillas
2 TBS. butter, melted
1 large egg
1/2 tsp. salt
1 cup milk, room temperature
2 TBS. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1/4 cup Walnuts, natural, crushed to tiny pieces
1/8 cup Ginger People crystallized ginger, crushed to dust size pieces
2 TBS. ground cinnamon
1 1/2 cups King Arthur Pumpkin Pancake Mix
Melt butter over a low heat. In a medium size mixing bowl, add next eight ingredients. On a medium speed, slowly add pumpkin mix, blending together until combined. It is OK if batter is a bit lumpy.
On a preheated hot skillet, place 1/4 cup of batter for regular size pancakes or one heaping tablespoon for mini pancakes, allowing room in-between each. When small bubbles appear on the top, flip over for 30 seconds or until cooked through. Remove and serve with slices of fresh pear and maple syrup.
Garnish: fresh sliced pears and maple syrup
About Nielsen-Massey VanillasThroughout 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 and Certified Organic Madagascar Bourbon Pure Vanilla Extract, Vanilla Beans and Powder.
Nielsen-Massey Vanillas recently introduced a new 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 certified Kosher and Gluten-free. The company is headquartered in Waukegan, Illinois, with production facilities in Waukegan and Leeuwarden, The Netherlands.