Stargrazer Cafe Fruit Salad Recipe

Fruit Salad
1 Large Pineapple (whole)
1 Pint Fresh Blueberries
2 Mangoes
4 Kiwi Fruits
1 Pint Fresh Strawberries
1 lb Green Seedless Grapes
1 lb Red Seedless Grapes

Glaze
8oz Unsalted Butter (organic)
2 Tbls Red Mustard Seed
1 Tbls Nielsen-Massey Mexican Pure Vanilla Extract
1 Tbls Nielsen-Massey Organic Madagascar Bourbon Pure Vanilla Powder
1 Cup firmly packed Dark Brown Sugar

Chocolate Whipped Topping
1 Pint Organic Heavy Whipping Cream
1 teaspoon Nielsen-Massey Pure Chocolate Extract
2 Tlbs Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar

Melt butter in heavy skillet with 2 Tablespoons Red Mustard Seed and 1 Tablespoon Nielsen-Massey Organic Madagascar Bourbon Pure Vanilla Powder. Peel and core pineapple, cut in half and sauté in melted butter, vanilla powder and mustard seed until golden brown. Transfer pineapple to an oven-proof dish and set aside while finishing glaze. Add dark brown sugar and Nielsen-Massey Mexican Pure Vanilla Extract to pan and simmer till bubbly. Pour mixture over pineapple and roast, basting approximately every 15 minutes until soft and golden.

Clean fruit and slice into a bowl. Mango works best if cut into cubes. When pineapples are cool, cut into cubes and add to mixture. Allow remaining glaze to cool and pour over fruit salad.

In a chilled bowl whip heavy cream with 2 Tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar. As peaks start to form add 1teaspoon Nielsen-Massey Pure Chocolate Extract.

Serve in small bowls topped with Chocolate Whipped Cream.

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Vanilla-Honey Seared Pork with Orange Blossom Cabbage Hash on Grilled Crostini
Developed for the IACP Conference, Denver 2009

Appetizer Version (serves 40)
2 ½ Pounds Trimmed Pork Tenderloin

Marinade
¼ cup EVOO
¼ cup Low Sodium Soy Sauce
¼ cup Black Sage Honey (must be Savannah Bee Honey)
1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder
Sea Salt and Fresh Ground Pepper to Taste

Blend all ingredients together in the above order. Pour over Tenderloins and marinate for at least 8 hours.

Sear Pork Tenderloin in Walnut Oil and Finish in Oven at 350° until Medium Rare.
When cool slice Tenderloin and flash Grill on low heat

Cabbage Hash
1 Pound Trimmed Fresh Brussel Sprouts (shredded)
1 Pound Purple Cabbage (shredded)
1 cup Chopped Walnuts
1 cup Crumbled Feta Cheese
2 ounces Walnut Oil
¼ cup Nielsen-Massey Pure Orange Extract
¼ cup Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
2 tablespoons Nielsen-Massey Orange Blossom Water
4 ounces Water (to steam hash)
Sea Salt and Fresh Ground Pepper

Clean and shred Brussel Sprouts and Purple cabbage in a Food Processor with a 14 Blade. In a bowl add Sprouts, Cabbage, Walnuts, Orange Extract, Orange Blossom Water and Vanilla Sugar. Stir and let sit for 1 Hour. In a Large skillet heat Walnut Oil, add Mixture and 4 oz water to steam. Should be crunchy. Finish with Feta Cheese and Salt and Pepper to taste.

Apple Compote
1 stick unsalted butter
2 Granny Smith Apples (chopped)
1 cup Dried Cranberries
1/3 cup Nielsen-Massey Mexican Pure Vanilla Extract
¼ cup Brown Sugar
1 tablespoon Balsamic Vinegar
Fresh Ground Pepper

Soak Dried Cranberries in Nielsen-Massey Mexican Pure Vanilla Extract for 20 minutes. In a large skillet melt butter and add apples and cranberries. Sauté apples until almost tender then add brown sugar and balsamic vinegar. Finish with fresh ground pepper.

Grilled Crostini
2 Loaves Quality French bread (sliced ¼ inch thick)
1 stick unsalted butter melted

Melt butter and brush on both sides sliced bread. Grill until toasted with good grill marks.

Assemble (bottom to top)
Grilled Crostini
2 tablespoons Hash Mixture
1 slice Pork Tenderloin (for best result quick grill Tenderloin)
1/3 tablespoon Compote