Hernando Cortés does not enjoy the highest popularity rating among historical figures, something you’ve got to expect when your New World expeditions contributed to the downfall of an entire Meso-American culture. Speaking strictly in culinary terms, though, he rates much higher. In fact, he’s the guy generally credited with introducing vanilla to Europe during the 16th century.
Our St. Louis connection to seeds of the flavorful Mexican orchid did not occur until much later – the early 20th century to be precise – when Angus Lochhead settled in the Gateway City and began producing a high quality vanilla extract. Three generations later, his family still operates the Lochhead Manufacturing Company and puts out high quality extracts, chiefly a pure organic vanilla variety.
Currently located in Fenton, Mo., the Lochhead family still uses a cold extraction process developed by their great grandfather in the manufacturing process, which accentuates the more than 300 flavors of the vanilla bean. The process takes a bit longer than conventional methods, but the Lochheads believe it produces a superior product.
Lochhead extracts can be used in any baking recipe, but why not let their complex flavors be the star? Sweet treats that focus on vanilla beg for a high quality extract. Let the flavor shine in a custard or bread pudding. More adventurous cooks will agree that the sweet flavor of many shellfish (think lobster in particular) marry nicely with a vanilla note. And if all else fails, choose another one of Cortes’ imports and whip up a warm batch of chocolate chip cookies. Find Lochhead extracts at Straub’s in Clayton.
This article appears in January 2011.