From Kitchen to Table: Nielsen-Massey Flavored Extracts #Review

One of my favorite things to bring From Kitchen to Table is a delicious baked cake or cookie still warm from the oven. I try to use the highest quality ingredients I can because that produces the most delicious treat! Nielsen-Massey has been supplying superior quality vanilla and vanilla beans for over 100 years! Just check this out:

The year 2007 marks the 100 year anniversary of Nielsen-Massey Vanillas, purveyors of vanillas and fine flavorings. Our family-owned and operated company has a long, rich history of making quality products second to none. The Nielsen-Massey name is first among chefs of the world’s finest restaurants, home cooks, bakers, and manufacturers of premium ice creams and novelties alike. Its popularity began with its ever-popular pure vanilla extract, and has now evolved into an entire line of quality products. Gourmet food shops and fine grocers stock our products on their shelves for discriminating consumers who appreciate the art of fine cooking and baking.

At Nielsen-Massey, we offer a full line of Pure Vanilla products including vanilla beans and extract from Madagascar, Tahiti, Mexico and Indonesia; sugar and alcohol-free Madagascar Bourbon Pure Vanilla Powder; Madagascar Bourbon Pure Vanilla Bean Paste with the distinctive flecks of real vanilla beans; and Certified Organic Madagascar Bourbon Pure Vanilla Extract and Powder. We also offer a line of pure extracts including: Pure Chocolate Extract; Pure Almond Extract; Pure Lemon Extract; Pure Orange Extract; and Pure Coffee Extract.

Exciting, right? What is more exciting is that I was sent some of those delightful extracts to use in my kitchen. Woo hoo for me! I was sent Madagascar Bourbon Pure Vanilla, Chocolate Extract and Almond Extract.  I have been able to use the vanilla and chocolate extracts so far and wowzers! they are To.Die.For! The Madagascar Bourbon Pure Vanilla smells like HEAVEN. I swear - I want to wear it as perfume. It is so very strong and so vanilla-ey. I took one whiff and I felt like I was swimming in a pool of perfect creme Anglaise.

I used it when I made French toast and the vanilla flavor came through pure and true.

I figured that something as simple as French toast would be a good test of the vanilla because there was nothing else to take away from the vanilla. I will have a post solely about the French toast on a later date. It WAS delicious.

I used the Chocolate extract when I made a buttercream icing for the firemen. It was a buttercream made with a custard base of egg yolks, sugar and cream. Instead of adding vanilla extract I added the chocolate and the buttercream took on a truly lovely taste. It was like hot cocoa but without adding any chocolate to the frosting. It was a surprise to the mouth when you took a bite. I like little tricks like that.

I am looking forward to using the Almond extract - my little cook's brain is imagining the possibilities beyond Angel Food Cake. You will most certainly see it appear in later posts. I am ALWAYS baking for the firemen. It just gives me such joy!

You can find out where to buy Nielsen-Massey Products

You can learn the History of Vanilla

You can find recipes

You can find Nielsen-Massey on Facebook

Disclosure:  I received Nielsen-Massey extracts gratis. Any opinions expressed are my honest opinions and were not impacted by my receipt of the free product. I received no monetary compensation for this post.