Love at First Bite
Turn Carefully Cultivated, Premium Ingredients into Unforgettable Occasions with Rodelle
February 2025 Issue
By Lindsay Gifford
Photography, Recipes and Information Provided
and Reprinted with Permission by Rodelle®
February is the heart-filled month of love and indulgent sweets! It’s the perfect time of the year to get in the kitchen and treat your loved ones to delicious, flavor-packed foods. Whether you’re cooking up a favorite gourmet dinner, looking to spice up a healthier meal, or whipping up a delectable dessert, premium ingredients make a profound difference. With this in mind, we reached out to Rodelle, a gourmet ingredient company steeped in rich flavors.
Rodelle, a Colorado-based company, is one of the world's largest producers of premium vanilla extract, which is meticulously sourced from the finest ingredients, ensuring ethical practices from bean to bottle. When the Rodelle family moved to Denver from the south of France in 1936, they quickly realized their new country lacked high-quality, pure vanilla extract for their recipes. So, their family of avid bakers decided to produce their own premium vanilla extract and founded Rodelle Laboratories in 1936. Today, Rodelle is one of America’s largest brands of high-quality baking ingredients, including Dutch-processed cocoa and gourmet spice blends sold globally.
When you’re shopping for vanilla extract, you may see a wide variety of options on the grocery store shelf from “pure vanilla extract” to “imitation vanilla flavor” and even “baking vanilla.” While on the surface pure vanilla and imitation vanilla may look the same, there is no comparison between the two. Imitation vanilla is made using artificial vanillin, which is typically produced from coal tar or wood pulp. Pure vanilla extract, on the other hand, which Rodelle offers, is made from the highest-quality vanilla beans. They use a hand-crafted process refined over generations to produce a superior vanilla extract from hand-selected beans carefully chosen by vanilla flavorists and scientists. This process assures Rodelle vanilla has the same high-quality taste every time because of their craftsmanship and proprietary extraction techniques.
As baking experts, Rodelle offers tried and true classic recipes for all seasons. Their ingredients put delicious, gourmet results within reach for anyone looking to create mouthwatering culinary creations. And Rodelle has carefully curated an incredible collection of both savory and sweet chef-tested recipes at RodelleKitchen.com. Turn the page for a taste of what they have to offer and transform everyday experiences into unforgettable occasions!
Bourbon Vanilla French Toast
1 cup whole Milk
3 Eggs
1 Tbsp Rodelle Gourmet Vanilla Extract
1 Tbsp Brown sugar
2 Tbsps Bourbon
2 Tbsps All-purpose flour
¼ tsp Cinnamon
Pinch of salt
1 loaf Brioche or challah bread, cut into 1-inch slices
Set a frying pan over medium heat to heat up. In a large bowl whisk the eggs until light and fluffy. In a separate bowl, whisk the flour with a splash of milk to form a paste and break down the flour. This will help to incorporate the flour into the milk and egg mixture and prevent any clumps. Add the flour paste, the rest of the milk, bourbon, vanilla extract, cinnamon and salt to the eggs and whisk together until fully incorporated. Dip each piece of bread into your egg mixture, soaking about 20 seconds on each side. Only prepare one to two pieces at a time so that the bread doesn’t get too soggy. Place slices of your bread into the egg mixture and allow to soak for at least a minute. While the bread is soaking, melt two tablespoons of butter in the hot frying pan. Depending on the size of your skillet and bread place one to two pieces of bread into the hot skillet, leaving space between each piece. Fry each side for about 2 minutes or until it lightly browns. Repeat with remaining bread. Serve with whipped cream, maple syrup, and berries.
Hot Cocoa Mug Cake
Pinch salt
4 Tbsps Milk
4 Tbsps All-purpose flour
½ tsp Baking powder
2 tsps Canola oil
¼ tsp Rodelle Pure Vanilla Extract
4 Tbsps Rodelle Hot Cocoa Mix (can substitute with Rodelle’s Gourmet Cocoa,
updates to ingredients in directions)
Spray a mug (go larger than smaller your first time to ensure you have enough volume and your batter doesn’t bake over / spill) or ramekin with cooking spray. Combine the flour, hot cocoa mix, baking powder, and salt in the mug. Whisk gently until no lumps remain. Stir in the milk, canola oil, and vanilla until smooth. Bake in the microwave on high for 60 seconds. Do not overcook or it will be rubbery! The cake will continue cooking for the next minute as it sets. Cool 3-5 minutes. Serve with a sprinkle of powdered sugar, topped with berries & cream, a drizzle of chocolate sauce, etc.
To substitute Rodelle’s Hot Cocoa Mix with Rodelle’s Gourmet Cocoa make the following changes to the ingredients in recipe: Substitute Rodelle Hot Cocoa Mix with 1 Tbsp Gourmet Cocoa (11/2 Tbsps for darker chocolate flavor). Add 3 Tbsps of sugar. Do not add baking powder.
Dutch Oven Pot Roast
with Brown Butter Pearl Onions
and Creamy Mashed Potatoes
Pot Roast:
2 Tbsps Butter
5 lbs. Chuck roast, raw
½ white Onion, sliced
6 Garlic cloves, smashed
¼ tsp Kosher salt
1 Tbsp Tomato paste
7 small Carrots
13/4 cups White wine
1-quart Beef stock
1 Bay leaf
5 sprigs fresh Thyme
4 Tbsps Rodelle Gourmet Prime Rib Seasoning
3 Celery stalks, cut into 1” pieces on a bias
Brown Butter Pearl Onions:
½ Tbsp Butter, salted
2-3 Tbsp of Braising liquid
8 oz Pearl onions, blanched and peeled
Gravy:
2 Tbsps Cornstarch
⅓ cup Water
Remainder of the braising liquid
Creamy Mashed Potatoes:
5 lbs. Russet potatoes, raw
5 Tbsps Butter, salted
¾ cup Heavy cream
1 tsp Kosher salt
Set an oven to 325˚F. Prep all ingredients for the pot roast. Smash the garlic cloves with the side of a chef’s knife. Slice the onion into julienne pieces. Slice the celery on a bias into 1-1 ½” thick slices. Peel and cut the carrots into 2-3” large pieces. Sprinkle half of the Rodelle’s prime rib seasoning on the first side of the chuck roast. Heat a 5-quart Dutch oven over medium heat until hot. Add in the butter. Swirl the pan to coat it. Add in the chuck roast and sprinkle the remaining seasoning over the roast. Turn the heat down slightly but allow the roast to sear on the first side for several minutes, about 5-6 minutes until deeply browned. Flip the roast and sear the meat on the other side. Remove the roast from the pan and set it aside. Add in the smashed garlic and onions. Add in ¼ tsp kosher salt. Stir for 30 seconds. Add in the tomato paste and stir, cooking for 30 seconds or so. The pan will be dry at this point, so pour about ¼ cup of the white wine into the pan, scraping the brown bits from the bottom. Add in the celery and carrots. Cook them for about 1 minute, stirring occasionally. Return the seared chuck roast to the pan. Add in the remaining white wine and the beef stock. The liquid should come up to the top of the roast. If it does not, add more stock. Place the lid on the Dutch oven and allow the roast to cook in the oven for 3½-4 hours. Some cuts may take longer. The roast is done when meat is fork-tender.
Remove the cooked roast to a plate and strain the braising liquid from the vegetables. Set 2-3 tablespoons aside for the pearl onions. Then return the braising liquid to the Dutch oven to make the gravy. Bring the braising liquid to a simmer. Combine cornstarch with the water. Slowly pour half of the cornstarch slurry into the liquid and allow it to come to a boil. Continue adding the slurry until the gravy has thickened. Depending on how much braising liquid you have, you may or may not need all the slurry. Once the gravy has thickened, taste it and make sure it is not too salty, adding water if necessary or adding salt.
Heat a small skillet over medium heat, add in butter, and swirl the pan. Add in the blanched pearl onions and cook them until starting to brown. Add a pinch of kosher salt. Add in reserved braising liquid and cook until all the liquid has gone and onions are cooked through, tossing occasionally.
To make the mashed potatoes, peel and cut the potatoes into 2” pieces. Fill a pot with cold water and place the potatoes into the pot. Place the pot over medium-high heat. Bring the mixture to a simmer and cook potatoes for about 15-17 minutes or until fork-tender. Drain the potatoes and return them to the pan. Add in the butter, heavy cream, and kosher salt. Mash the potatoes until creamy. Taste and add more cream or salt as desired.
Tips:
1) To know if you have the right consistency for the gravy, dip a spoon into the thickened gravy and run your finger through it. If the sauce creates a line that does not easily run back together, then it is perfect!
2) Add one tablespoon of butter to the finished gravy to make it extra delicious.
3) Potatoes need a lot of salt to be flavorful, so do not be afraid to add it!
Chocolate Raspberry Mousse Cups
Chocolate Layer:
1/4 cup Powdered sugar
1 tsp Rodelle Vanilla Extract
4 Tbsps Vegetable shortening, melted
1/4 cup Rodelle Gourmet Baking Cocoa
Raspberry Mousse Layer:
1 Tbsp unflavored Gelatin powder
1/4 cup cold Water
1/2 cup boiling Water
1/4 cup Sugar
6 oz fresh Raspberries
1 Rodelle Vanilla Bean, split and scraped
1 cup heavy cream, whipped
Chocolate Layer: In a small microwavable bowl, melt shortening. Whisk in Rodelle Gourmet Baking Cocoa, powdered sugar, and Rodelle Vanilla Extract until smooth. Spray a 6-cup muffin tin with vegetable oil. Spoon equal amounts of chocolate mixture into the bottoms of the muffin cups. Refrigerate until firm for about 30 minutes.
Raspberry Mousse Layer: In a small bowl, sprinkle gelatin evenly over the cold water. Allow gelatin to absorb the water for about 2 minutes. Add the boiling water and whisk until gelatin is fully dissolved. Add the sugar and whisk until dissolved. Transfer the gelatin mixture to a KitchenAid® 5-Speed Diamond Blender. Add raspberries and blend until liquified. Set a fine mesh strainer over a bowl and pour mixture through the strainer to strain out the seeds. Refrigerate until thickened. Rinse the blender and return the thickened raspberry-gelatin mixture to the KitchenAid® Stand Mixer. Add the scraped Rodelle Vanilla Bean seeds and whipped heavy cream. Blend until smooth. Pour mousse mixture into the chocolate lined muffin cups and freeze for 2 hours, or overnight. Remove mousse from muffin cups and let sit at room temperature for 20 minutes before serving.
Mini Vanilla Bean Cheesecakes
1¼ cups Graham cracker crumbs
3 Tbsps unsalted Butter, melted
16 oz full-fat Cream cheese, at room temperature
1/3 cup Sugar
2 large Eggs, at room temperature
1 Tbsp Rodelle Vanilla Paste
½ cup Sour cream, at room temperature
For the Toppings (optional):
1 cup Heavy whipping cream
½ cup Powdered sugar
Fresh fruit of choice
Preheat the oven to 350°F. Line a cupcake pan with baking liners. Grind the graham cracker into a fine crumb using a food processor or blender. In a medium-sized bowl, combine the graham crackers with the melted butter and stir until well combined. Spoon 1 heaping tablespoon of the graham cracker mixer into each cupcake liner, and press into the pan with a spoon. Set aside. In a mixing bowl, beat the cream cheese and sugar until well combined and free of any lumps, scraping down the bowl as needed. Next beat in the eggs and vanilla paste until well combined. Finally, beat the sour cream until the mixture is completely smooth. Use a large cookie scoop (or ¼ cup measuring cup) to spoon the batter into the prepared cupcake liners. A heaping cooking scoop should fill the liners nearly full, leaving about ¼-inch at the top. Bake at 350°F for 15-18 minutes. The centers of the cheesecake should be slightly giggly. Remove from the oven and cool completely. Then refrigerate for a minimum of 2 hours prior to serving. Keep stored in the refrigerator in an airtight container. Add toppings prior to serving.
For the topping: Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks start to form. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Pipe or spoon onto chilled cheesecakes and top with fresh fruit.
Recipe notes:
1) The ingredients are best mixed at room temperature to ensure a smooth, lump-free cheesecake batter. If you forget this step, you can quickly soften the cream cheese in the microwave. Unwrap and microwave for 20 seconds. Spend additional time beating the filling with each addition of the ingredients to ensure the batter is as smooth as possible.
2) Make ahead instructions: These can be prepared up to 2 days in advance and stored in the refrigerator in an airtight container. Make sure they are completely cooled prior to placing in the container.
3) Freezing instructions: Once chilled, transfer to an airtight container and place in the freezer for up to one month. Thaw overnight in the refrigerator.
4) Toppings: All toppings are best added prior to serving. Try topping these with lemon zest or lemon curd, caramel or hot fudge sauce, crushed nuts or cookies or fruit preserves.
5) Crust Options: You can use any type of cracker or cookie crust for these. If you’re using a cookie with a filling such as Oreos, reduce the butter by 1 Tbsp. 6) This recipe can easily be halved to make 8 mini cheesecakes.
Mocha Cupcakes
with Espresso Buttercream Frosting
Cupcakes:
1 1/3 cups All-purpose flour
1/3 cup Rodelle Gourmet Baking Cocoa
1 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Salt
1/2 cup whole Milk
1 1/2 tsps Espresso powder
1/2 cup strong brewed Coffee, room temperature
1/2 cup light Brown sugar
1/2 cup unsalted Butter, room temperature
1/2 cup Sugar
1 tsp Rodelle Gourmet Vanilla extract
1 large Egg, room temperature
Espresso Buttercream Frosting:
3 3/4 cups Powdered sugar
1 1/2 cup unsalted Butter, room temperature
2 tsps Espresso powder
2 tsps Rodelle Gourmet Vanilla extract
Cupcakes: Mix the espresso powder into the brewed coffee until dissolved. Set aside to cool to room temperature. Preheat the oven to 350˚F. Line a standard size muffin tin with paper liners. Whisk together the flour, Rodelle Gourmet Cocoa Powder, baking powder, baking soda, and salt. Beat the butter and both sugars together on medium high speed until light and fluffy, about 2 to 3 minutes. Add the egg and beat until combined. In a measuring cup combine the milk, brewed coffee mixture, and the Rodelle Gourmet Vanilla extract. Slowly add the flour mixture, alternating with the coffee mixture and ending with the flour mixture. Divide the batter evenly between 12 liners. Bake for 17 to 20 minutes or until toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.
Espresso Buttercream Frosting: Mix the espresso powder into the Rodelle Vanilla Extract until dissolved, set aside. Using the whisk attachment of a stand mixer, whisk the butter on medium high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the espresso and the vanilla mixture and continue to mix at medium-high until it is completely incorporated scraping the sides as necessary. Frost the cupcakes.
Rodelle Tenderizing Marinades
Chef’s Note: All marinades make enough for 2 chicken breasts, or 2 (6 oz) steaks..
White Wine Marinade:
1 Rodelle Vanilla Bean, split and scraped
1/2 cup White wine
1 tsp fresh grated Ginger
*1 tsp fresh squeezed Lemon juice
(If you’re marinating chicken)
Balsamic Marinade:
1 Tbsp Tomato paste
1/2 cup Balsamic vinegar
1 tsp Rodelle Vanilla Extract
1/2 tsp Sugar
Red Wine Marinade:
1/2 cup Red wine
1 Tbsp Rodelle Herbes De Provence
1 tsp Rodelle Vanilla Extract
Marinade Preparation: In a glass measuring cup, measure wine or vinegar. Add the other ingredients, and whisk to blend. Place the meat in a bowl or plastic Ziploc bag. Add the marinade, cover, and refrigerate for 2 hours.
Dark Chocolate Ganache Filled Donuts
with Vanilla Sugar
Donut Dough:
½ cup warm Water
4½ tsps (2 pkgs) Yeast
⅓ cup Sugar
½ cup warm whole Milk
3 Egg yolks
⅓ cup Butter, salted, softened
1 tsp Sea salt
3 3/4 cups All-purpose flour
1 Tbsp Butter, salted
2 lbs. Lard or shortening, for frying
Dark Chocolate Ganache:
1 cup Heavy cream
1 cup Rodelle Gourmet Baking Cocoa
1 cup Powdered sugar
1 tsp Rodelle vanilla extract
Vanilla Sugar:
Pinch of sea salt
1 cup Sugar
1 Rodelle Vanilla bean, scraped
In a small bowl, combine the yeast with water that has been warmed to 110-115˚F. Heat the milk to 110-115˚F. In a large bowl, combine the rest of the ingredients from the softened butter to the sea salt. Mix until the mixture is smooth—grease a bowl with 1 Tbsp of softened butter. Grease a large bowl with remaining butter. Place the soft dough into the greased bowl, turning the dough over once, so the top is coated in butter. Cover and allow to rise for 45-60 minutes or until doubled. Punch the dough down and turn it onto a lightly floured surface. Knead ten times. Roll the dough into 1/2” thickness. Cut dough using a 31/4” circle cutter. Reroll the dough as necessary to create more donuts. Place cut dough onto a buttered baking sheet. Cover and let rise for another 45-60 minutes or until doubled.
In the meantime, make the dark chocolate ganache by heating cream in the microwave until bubbling, about 60-90 seconds. Add in the cocoa powder and whisk together. The mixture will be very thick until the powdered sugar is added. Add in the vanilla extract and powdered sugar. Whisk well to combine. Allow to cool before using but keep ganache at room temperature.
Make the vanilla sugar by combining the granulated sugar and vanilla beans in a bowl. About 15 minutes before the donuts are doubled in size, heat 3-4” of lard or shortening in a medium-sized pot. Heat to 375 F. Line a baking sheet with parchment paper and place a cooling rack on top. Cook 1-2 donuts at a time for 2 minutes per side. Flip and repeat on the other side. The donuts should be a nice golden brown. Place fried donuts on a cooling rack and allow to cool. Place one cooled donut at a time into the vanilla sugar to coat it. Then return it to the cooling rack and repeat with the remaining donuts. Using a #230 tip, fill a piping bag with the dark chocolate ganache and fill each donut with a generous portion. Enjoy immediately!
Tip: Use a candy thermometer that clips to the side of the pot to help control the frying oil temperature, turning the heat up and down as necessary to maintain proper temperature.