Vanilla -- the Spice of Life!

[bar Jonah]

I hereby create this thread for all who truly appreciate the profound wonders of the vanilla bean, who understand that the descriptor "vanilla" does NOT mean "plain."

:cool:

Post your vanilla-centered recipes here if ya got 'em! I plan on posting quite a few, including meat dishes, vegetable dishes, and needless to say, some amazing desserts.

(Just wait til you see my "Vanilla Heaven" ... and "Vanilla Death!" :grin:

[Solly]

I don't have any recipes, but I must admit I was one of the infidels who used to think vanilla meant "plain", esp in ice cream. Now I seek out items flavoured with vanilla.

[bar Jonah]

First, a couple basics for the kitchen of EVERY true vanilla bean afficionado. Some of my vanilla-based recipes may require one or both of these, especially "Vanilla Heaven." :ribrown:


Vanilla Extract

Split vanilla bean lengthwise with a sharp knife. Do not scrape the seeds out. Use one bean for every 3/4 cups vodka. Place in jar with. Be sure bean is completely covered with vodka. Seal tightly. Let stand in a cool, dark place for at least 4 months. Shake jar occasionally during the standing time. When finished, strain the extract through cheesecloth or something equivelant if you wish, to remove stray seeds.



Vanilla Sugar

Split vanilla bean lengthwise, and cut into four segments. Put in airtight container of sugar, up to 2 cups of sugar per bean. Let sit for at least one week, and shake well twice a day. (For quick, emergency vanilla sugar, put 2 inches of vanilla bean per cup of sugar into food processor and blend until beans are pulverized. Pour sugar through sieve before using.

[mossrose]

Aah, vanilla. The understated flavour that discerning tastebuds crave. Almost as fine as nutmeg.

[JardinPrayer]

Don't know if it's still in print, but I have "Vanilla Cookbook," by Patricia Rain (1986, Celestial Arts). Nuthin' but vanilla...119 pages worth! (Jim, what would you offer me on E-bay for this puppy?)

Here's a sample:

"Crystallized flowers and leaves make a beautiful decoration for cakes, tartes, and mousses. The delicate scent of the vanilla enhances the natural scents of the flowers and mint. And yes, it's okay to eat them -- they're quite delicious!

CRYSTALLIZED VIOLETS, ROSEBUDS, ROSE PETALS, AND MINT LEAVES

freshly picked violets, with stems left on
freshly gathered rose petals, separated
freshly gathered rosebuds with stems left to about 1/2 inch
fresh mint leaves
egg white of 1 large egg
superfine granulated vanilla sugar (see Jim's recipe above).

Gather petals, flowers, or mint leaves on a sunny morning after the dew has dried. Do not wash. Gently shake and blow on the petals or leaves to remove any dust.

Beat the egg white until it begins to stiffen. Place the suger in a saucer.

Holding the flowers or leaves by the stem (hold the very end of rose petals), dip it into the egg white. Using a paint brush, carefully paint the egg white evenly over the entire surface - back and front. A needle or hair pin can be used to hold the petals open if necessary.

Next, dip the petals or leaves into the sugar, hoding areas open if necesary with the needle or pin. Make certain that all surface area is coated.

Place the finished pieces on a cake rack, and snip off the stems. Sprinkle a little more sugar over any missed surfaces. Don't let petals, flowers, or leaves touch each other, so air can circulate.

Set the rack in a warm place to dry. If there is any liklihood of dust, cover gently with waxed paper. The inside of an oven with a gas pilot light is a good place to dry flowers or leaves. It may take several days before they are completely dry and brittle, however, so be certain to remove from over before using, and don't put back into ovenuntil it is almost completely cooled.

When the flowers or leaves are completely dried, store between piece of waxed paper in an airtight container. They will keep indefinitely."

I know, I know...who has a life that permits gathering fresh petals by the morning light just after the dew has evaporated? Still, it's enchanting just to read the recipe, whether you make it or not!

Want more?

Peace,
Jar-Jar :wink:

[bar Jonah]

Sister Binks! Yousa ain't gonna b'leeve dis... but almost all of my vanilla recipes are from that truly awesome and glorious book!

It's out of print now! I've only seen it at the library. I'd love a copy if I can find one! (And if I can afford it, which I can't easily right now, I'm sorry to say.)

Yes, my "Vanilla Heaven" is the hot vanilla souffle with vanilla cream sauce in taht book.

And my "Vanilla Death" is the vanilla treacle tort! Roughly 3 or 4 cups of liquid going into that custard-style pie... and what, something like 1/4 cup of pure vanilla extract? :grin: It is truly Death by vanilla! :rirainbow:

[studyhound]

You been watching to much Food TV. And thats a good thing Hmmmm :duh: Food.

[bar Jonah]

VANILLA HEAVEN (Hot Vanilla Souffle)

3 tbsp flour
3/4 cups milk
7 tbsp vanilla sugar (made 1 week ahead)
4 large egg yolks
2 tbsp butter
2 1/2 tbsp pure vanilla extract
1/4 tsp salt
5 large egg whites
1/4 tsp cream of tartar

Preheat oven to 375. Butter a souffle dish generously and lightly sprinkle sugar on sides and bottom.

In a medium saucepan, combine the flour and 1/4 of the milk and mix until smooth. Beat in remaining milk and 6 tbsp of the sugar. Stir and cook until the mixture is very thick. Remove saucepan from heat and beat mixture vigorously for 2 minutes. Beat in butter and vanilla extract. Transfer the mixture to a large mixing bowl. Set aside.

Add salt to egg whites and beat until they are foamy. Add cream of tartar and continue beating until egg whites stand in soft peaks. Add remaining 1 tbsp of sugar and beat until egg whites stand in sharp, stiff peaks. Stir 2 tbsp of egg whites into souffle mixture. Carefully fold in remaining egg whites.

Spoon mixture into the prepared souffle dish. Trace a circle around top of souffle. Place souffle dish in pan of hot water. Bake for 1 to 1 1/2 hours, or until knife inserted into center of souffle comes out clean. Serve immediately with Vanilla Sauce, or with a chocolate or lemon sauce. Serves about 6. (Or in my house, 4 at the most!) As with many souffles, this dish is meant to be eaten right away, not kept as leftovers. It's just not the same at all.



VANILLA SAUCE

1/4 cup sugar
2 tsp cornstarch
1 vanilla bean, split but intact
pinch of salt
2 large egg yolks, lightly beaten
1 1/2 cups light cream
1 1/2 tsp pure vanilla extract
1/2 cup heavy cream, whipped

Combine sugar, cornstarch, vanilla bean, and salt in heavy medium saucepan or in the top of a double boiler. Add egg yolks and mix well. Stir in the milk.

Cook, stirring constantly over low heat or over hot water until the custard coats the metal spoon. (Takes a while.) Remove from heat and cool completely. Fold in the vanilla extract and whipped cream. Makes roughly 2 1/2 cups.

[bar Jonah]

VANILLA DEATH (Vanilla Treacle Torte)

Pie crust for 1 single-crust pie, unbaked
1 egg
1/2 cup condensed milk
1/2 cup light corn syrup
1/3 cup pure vanilla extract, preferably home-made but any REAL vanilla extract will do
1/2 cup ground almonds
pinch of salt

Preheat oven to 400. Roll out pie crust as thin as possible. Line a 9-inch quiche pan; trim edges and flute. Line pastry with aluminum foil; weight with dried beans or rice. Bake 5 minutes. Remove foil and rise; bake 5 minutes. Cool slightly.

Beat the egg in a mixing bowl. Whisk in the remaining ingredients. Pour into pastry shell. Bake 15 minutes.

Reduce oven heat to 350, and bake 20 minutes longer. Cool on wire rack. Can be served with heavy or light cream poured lightly over serving. Excellent served still hot.

I wouldn't serve this without some kind of topping such as ice cream, whipped cream, or just plain cream. This is almost overwhelmingly powerful vanilla. One of my favorite desserts on the face of the earth... but it's not for everyone! A serious vanilla bean lover may not enjoy this one. :lol:

[dizzle]

I LOVE Vanilla!!!

[C. D. Ward]

Ben and Jerry's (ice cream; the absolute best!) used to have a flavor called "World's Best Vanilla", and it was. I don't think they make it anymore, but they do have a "Vanilla" that's still better than anything else I've had on the market.

"Vanilla, the highly underappreciated flavor."

C. D. Ward

[bar Jonah]

Today @ 01:00 PM post located here (http://www.theologyweb.com/forum/showthread.php?s=&postid=201247#post201247)
C. D. Ward:
Ben and Jerry's (ice cream; the absolute best!) used to have a flavor called "World's Best Vanilla", and it was. I don't think they make it anymore, but they do have a "Vanilla" that's still better than anything else I've had on the market.

"Vanilla, the highly underappreciated flavor."

C. D. Ward
I've had better... :cool:

At a now non-existent restaurant here in Denver called The Apple Tree Shanty. Their homemade vanilla bean ice cream was the reason I fell in love with vanilla in the first place. I've been around the world twice, I have never since tasted better vanilla ice cream since. :yummy:

[Em7add11]

RightIdea:

VANILLA HEAVEN (Hot Vanilla Souffle)

3 tbsp flour
3/4 cups milk
7 tbsp vanilla sugar (made 1 week ahead)
4 large egg yolks
2 tbsp butter
2 1/2 tbsp pure vanilla extract
1/4 tsp salt
5 large egg whites
1/4 tsp cream of tartar

Preheat oven to 375. Butter a souffle dish generously and lightly sprinkle sugar on sides and bottom.

In a medium saucepan, combine the flour and 1/4 of the milk and mix until smooth. Beat in remaining milk and 6 tbsp of the sugar. Stir and cook until the mixture is very thick. Remove saucepan from heat and beat mixture vigorously for 2 minutes. Beat in butter and vanilla extract. Transfer the mixture to a large mixing bowl. Set aside.

Add salt to egg whites and beat until they are foamy. Add cream of tartar and continue beating until egg whites stand in soft peaks. Add remaining 1 tbsp of sugar and beat until egg whites stand in sharp, stiff peaks. Stir 2 tbsp of egg whites into souffle mixture. Carefully fold in remaining egg whites.

Spoon mixture into the prepared souffle dish. Trace a circle around top of souffle. Place souffle dish in pan of hot water. Bake for 1 to 1 1/2 hours, or until knife inserted into center of souffle comes out clean. Serve immediately with Vanilla Sauce, or with a chocolate or lemon sauce. Serves about 6. (Or in my house, 4 at the most!) As with many souffles, this dish is meant to be eaten right away, not kept as leftovers. It's just not the same at all.

I had a chocoalte souffle once and I thought that it would be impossible to find something that would taste as good as that did. I'm anxious to try this now, cause I think I might prove myself wrong. :teeth:

[bar Jonah]

Today @ 01:18 PM post located here (http://www.theologyweb.com/forum/showthread.php?s=&postid=201257#post201257)
Em7add11:
I had a chocoalte souffle once and I thought that it would be impossible to find something that would taste as good as that did. I'm anxious to try this now, cause I think I might prove myself wrong. :teeth:
Plan it well, and follow the instructions as exactly as possible. It's a difficult recipe to pull off if you're not an expert in the kitchen (and I'm not), but if you time everything right so that it's done roughly when you conclude dinner . . . oh, it is SO worth the effort. :riblack:

[bar Jonah]

[Time for some non-dessert recipes... including an amazing salad dressing, two vegetable dishes and one entree!]
--------------------------------------------------------------------


BERRY-VANILLA VINAIGRETTE

8 tbsp vanilla oil (described below)
3 or 4 tbsp of berry vinegar (for example, loganberry or raspberry)
1 shallot, finely minced
salt and pepper to taste

Make the vanilla oil by putting a split whole vanilla bean in a pint of olive oil and let sit for 3 weeks.
To make vinaigrette, just mix all four ingredients in a bottle and chill! (It, not you.)



ACORN SQUASH VANILLE

Try baked acorn squash with 1/2 cup vanilla syrup (or a tablespoon of vanilla extract) and 1/4 cup butter mixed in!



ALMOND-VANILLA GREEN BEANS

2 lbs green beans, trimmed
1/2 cup almonds, sliced
4 tbsp unsalted butter
1/2 tsp pure vanilla extract
salt and pepper to taste
fresh lime juice (optional)

Steam beans for about 5 minutes. Drain well. Sauté almonds in butter until well coated and crisp. Pour over beans. Add vanilla, salt and pepper to taste, and a squeeze of lime juice if desired.



CURRIED CHICKEN WITH VANILLA

2 cups coconut milk (unsweetened)
3 tbsp vanilla-flavored olive oil (made 3 weeks ahead)
1 onion, chopped
2 tbsp ginger root, chopped or minced
1 clove garlic
3 tbsp flour
1/2 tsp cinnamon
2 tsp curry powder
2 tsp sugar
1 tsp pure vanilla extract
3- to 4-pounds chicken meat, cooked, boned, cut into 2-inch pieces
If using fresh coconut, grate the meat into a bowl, and add 1 cup hot milk; let sit for 10 minutes, then squeeze the coconut through cheesecloth, reserving the coconut milk. Repeat with another cup of hot milk.

Sauté onion, ginger root, and garlic in butter and oil. Stir in flour, cinnamon, sugar and curry powder, and continue to cook gently, stirring until the sauce is thickened. Add vanilla extract.

Just before serving, add chicken, and adjust salt and pepper seasonings. Serve with rice and condiments.

Suggested condiments: quartered limes, toasted, grated coconut, chutney, fresh pineapple, almonds

[JardinPrayer]

He called me "Sister Binks." I'm so doomed. :help:

[bar Jonah]

It's about stinkin' time this thread got bumped! :riblack:

[mossrose]

:lol:

"Stinkin'" and "vanilla" are SO oxymoronic! Vanilla is only second to nutmeg as my favourite smelly things!

:thumb:

[bar Jonah]

O! You and me both, girlfriend! :highfive:

I even wear vanilla cologne... :risilver:

[Esther]

I'm interested in making my own Vanilla extract. How much does the Vodka cost and how long do you let it sit before you use it, Jim? (I'm partial to Almond extract, myself. Would you use the same process to make that?)

[bar Jonah]

I'm interested in making my own Vanilla extract. How much does the Vodka cost and how long do you let it sit before you use it, Jim? (I'm partial to Almond extract, myself. Would you use the same process to make that?)
Vodka costs all kinds of prices; it depends on the brand and amount you buy. But American vodka is required by law to be absolutely flavorless (except for the flavored specialty varieties, of course), so I highly recommend American vodka for something like this.

Take 3 or 4 beans (four is better, of course), not hard and brittle dry bean pods, but ones that are at least a little moist. Very carefully, slit them open from end to end so as to expose the seeds inside. By far the greatest flavor in the bean is from the seeds. Then cut each bean into quarters or thirds. Remember to cut the slit first, then cut it into pieces -- if you do it the other way around, you're just going to squish all the seeds all over the place when you try to cut the slit into the pieces.

If the beans are brittle, you won't be able to cut a slit at all, so do your best to get moist beans.

Personally, I recommend scraping a bunch of the seeds out now, and putting them into the vodka. Get a 500 ml bottle of vodka (preferably American) and add the seeds and then the bean pieces. Shake it for a minute or two.

Shake the bottle daily for at least a month before using. After it has "steeped" long enough (two months is even better), strain the extract through a coffee filter and once again return it to the bottle. This isn't necessary; it just makes for better presentation. Nothing wrong with putting the seeds into a recipe, it just often doesn't look that good.

There you have it. Homemade vanilla extract!