Chef in Residence - Bev Shaffer

Bev Shaffer is an inspiration for anyone interested in parlaying a love of things culinary into a full and diverse career. To wit: co-owner of a culinary specialty store and cooking school for 13 years, cooking school director and instructor (more than 20,000 students throughout her career), recipe developer with over 6000 recipes in her portfolio, radio and TV personality, winner of more than 120 awards for culinary expertise, newspaper, magazine and public relations writer, and now (drum roll please), a new book, No Reservations Required coming onto the market as you read about her! Pretty impressive credentials, and a delight to have as a Chef in Residence, one of Bev’s favorite culinary quotes sums up her attitude about her life’s work:

I like a cook who smiles out loud when he tastes his own work;
Let others worry about your modesty; I want to see your enthusiasm.
-Robert Farrar Capon, American culinary writer –

About vanilla, Bev says, "I love vanilla and use it in as many culinary ways as possible. Bring me into any ice cream parlor and offer me 1,000 flavors, and I’ll choose a good quality vanilla ice cream every time. The flavor is so simple yet so complex. My favorite vanilla is the Madagascar Bourbon with their heavy, robust aroma and deep, complex, sweet flavor."

For more information about Bev’s new book, No Reservations Required, her classes at the Mustard Seed Market & Café in Akron and Solon, Ohio, or for further information about Bev, she can be contacted at: 330.666.7333 (voice mail 402) or 440.519.3663 (ext. 147), or e-mail her at bev@mustardseedmarket.com.

Bev has shared delicious recipes that are perfect for late summer/early autumn, but that can also be enjoyed any time of the year. The Berry Vanilla Marinade I find very exciting as a topping for grilled salmon. I trust you will be tempted by her offering to The Vanilla.COMpany and will prepare these recipes for yourself and people who are special in your lives.

BERRY VANILLA MARINADE

This extraordinary syrup coaxes superb flavor from even less-than-perfect berries and is delicious served as an accompaniment with grilled salmon. (Of course, you could be traditional and serve it with ice cream or cakes.)

Ingredients:

• 2/3 cup sugar
• 4 strips of lemon zest
• 2 strips of orange zest
• 1 vanilla bean, split lengthwise
• 1/3 cup fresh or frozen red raspberries
• 1/4 cup freshly squeezed orange juice
• 2 tablespoons freshly squeezed lemon juice

Instructions:

In a small saucepan, combine 2/3 cup water, sugar and citrus zests. Scrape the seeds from the vanilla bean; add the seeds and bean to the pan. Simmer over medium heat for 5 minutes.

Cool to room temperature, then strain the syrup into a blender. Add the raspberries and puree until smooth. Strain the puree, then stir in the citrus juices. Makes 1 _ cups (enough to dress up to 8 cups of assorted berries—my favorites being red raspberries, blackberries, blueberries, black raspberries and of course a few strawberries).

Cooks Notes from Bev: As mentioned, this makes a glorious sauce for grilled salmon…or, if you already have the grill going, why not toast some angel food cake slices until golden and serve with this berry vanilla marinade complete with berries and confectioners’ sugar!

VANILLA CREAM SAUCE with BAKED FALL FRUITS

Ingredients:

Fall Fruits

• 2 pears, peeled and thinly sliced
• 3 apples, peeled and thinly sliced
• 4 tablespoons brown sugar
• 1/2 cup dried cranberries
• 3 tablespoons unbleached, all purpose flour
• 1 teaspoon ground cinnamon

Sauce

• 1 cup sugar
• 4 teaspoons arrowroot
• 1 cup whole milk
• 1 teaspoon pure vanilla extract
• 1 large egg yolk

Heat oven to 400F. In a large bowl, combine all fall fruit ingredients, stirring until fruit is evenly coated. Place in ungreased baking dish; cover with foil.

Bake for 20 minutes or until fruit is crisp tender.

Meanwhile, in medium saucepan combine all sauce ingredients, whisking until well blended. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.

To serve, spoon warm fruit mix into individual dessert dishes. Top each with sauce. Makes

4+ servings.

VANILLA and CHOCOLATE CAPPUCCINO CREAMS

Ingredients:

• Nonstick cooking spray
• 2-1/2 inch piece vanilla bean, split lengthwise
• 1-3/4 cups heavy cream
• 2 ounces bittersweet chocolate, finely chopped
• 5 tablespoons sugar
• 4 large egg yolks
• 1 large egg
• 1/4 cup sour cream
• 4 teaspoons clear (white) rum
• pinch of salt
• 4 teaspoons espresso powder
• chocolate covered coffee beans, for garnish

Heat oven to 350F. Spray about six 1-cup custard cups. Place cups in a shallow baking pan.

Scrape seeds from vanilla bean into small saucepan; add bean. Mix in 1/2 cup of the cream and chocolate. Stir over low heat just until smooth. Set aside.

Whisk remaining 1-1/4 cups cream, sugar, yolks, egg, sour cream, rum and salt in medium bowl until smooth. Strain chocolate mixture into egg mixture and whisk to blend. Pour 1/4 cup custard mixture into each custard cup; reserve remaining custard.

Pour enough hot water into baking pan to come halfway up sides of cups. Bake until custard sets, about 25 minutes. Let stand 5 minutes.

Add espresso to remaining custard mixture, stirring until dissolved. Spoon espresso custard over chocolate custard, dividing evenly. Bake until custards set, about 30 minutes. Remove from water.

Chill, uncovered, until cold. (May be made 1 day ahead. Cover; keep chilled.)

Cut around custard cup sides to loosen custards, turning out onto plates. Garnish with coffee beans and serve. Makes 6 servings.

BEV’S VANILLA PUMPKIN GELATO

• 1 quart best quality vanilla ice cream
• 1-1/2 to 2 cups pumpkin puree
• 1-1/2 teaspoons ground cinnamon
• pinch of ground cloves
• pinch of ground ginger
• pinch of ground allspice
• 1 tablespoon pure vanilla extract

Let the ice cream soften slightly at room temperature for 10 to 15 minutes. Transfer to a bowl.

With an electric mixer, beat ice cream just until creamy.

Add the pumpkin, spices and vanilla; blend on low speed until evenly distributed. Working quickly, scrape the ice cream into a freezer proof container. Cover.

Refreeze for at least 6 hours before serving. Makes about 1 quart gelato.