Courtesy of Chef Bev Shaffer

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.

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.)

• 2/3 cup sugar
• 4 strips of lemon zest
• 2 strips of orange zest
• 1vanilla 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!

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