VANILLA EXTRACT
You Will Need:
(3) Madagascar Bourbon Vanilla Beans per 1 cup of Vodka
(1)Glass jar with a tightfitting lid
(you can use other types of vanilla beans but, depending on their quality/size/type, you would most likely require quite a few more)
Slice your vanilla beans in half, lengthwise. You can also slice it lengthwise and cut it into smaller pieces to fit your bottle of choice. This will also slightly speed up the process of your extract.
Place split vanilla beans in the glass bottle and cover with the Vodka. Make sure the vanilla beans are completely submerged in the alcohol.
Store in a dark area (kitchen cupboard or pantry) for approximately 2-4 months, depending on the strength you are achieving.
When your vanilla extract is ready, pour half of the extract into another smaller glass jar and top up with Vodka and add (add a few extra beans if you prefer a deeper flavour, but it's not necessary). You will have more extract in 2-4 months! You can continue repeating.
Want to try something a little different? Instead of Vodka, try making an extract using Whiskey or Gin!
Home-made vanilla is a medium amber colour. It's not as dark as the vanilla extract you would purchase in a typical grocery store because it doesn't contain caramel colouring.
If you are driving to Jasper from Edmonton, on the Yellowhead Highway, you will find a great liquor store in Entwistle named "Liquor on 16". They carry locally produced Vodka, and other liquor, perfect for using in your next vanilla extract.
VANILLA WHIPPING CREAM
You Will Need:
1 cup of heavy cream (35%)
1/2 tsp of vanilla extract
3 Tbsp powdered sugar
(you can blend course sugar to a powder in a clean coffee grinder)
Chill your glass or metal bowl in the fridge for 20 minutes.
Pour 1 cup of chilled, heavy cream into your chilled bowl. With your mixer, or electric hand-held beater, start blending on low for about a minute. Turn your mixer, or beaters, to high. Once you start to notice the cream is getting thicker, add vanilla bean paste and powdered sugar.
Continue whipping until you see thick peaks forming and holding.
Be careful not to over-whip or you will end up with a butter!
Scrape into a small bowl and enjoy!
Will refrigerate for up to 3-4 days.
VANILLA BEAN SHORTBREAD COOKIES
You Will Need:
1 cup butter (at room temperature)
1/2 cup powdered sugar
(you can blend course sugar to a powder in a clean coffee grinder)
2 cups all-purpose flour
1 Madagascar Bourbon Vanilla Bean
2 tsp vanilla extract
Vanilla Bean Sugar or Vanilla Bean Finishing Sea Salt, saved until you finish baking (optional)
Directions:
Pre-heat oven to 350F
Cut your vanilla bean in half, lengthwise. Scrape out all of the vanilla bean paste. Store the emptied pods in an air-tight container for adding to home-made Vanilla Bean Extract.
With your mixer, or electric hand-held beater, cream the sugar and butter together with the vanilla bean paste. Add in your vanilla extract. Start to blend in the flour until it gets too stiff to blend. With a large spoon, and your hands, keep mixing until the dough comes together enough to roll into a ball. Add a little more flour if it feels "sticky". Wrap your ball in plastic wrap and refrigerate for an hour.
On a floured surface, roll out your dough with a rolling pin. When the rolled out dough is about 1/4 inch thick, cut into your cookie shapes. You can use a fork to prick the surface, for a more decorative look.
On a cookie sheet with parchment paper, place your cut cookie dough. Sprinkle with Vanilla Bean Sugar or Vanilla Bean Finishing Sea Salt (optional). Refrigerate for another 15 minutes.
Bake in the oven for 13 minutes. Cool on a wire rack so the bottoms don't continue cooking on the hot pan.
Serve & Enjoy!
These cookies freeze well. Try doubling the recipe for endless Vanilla Bean Shortbread Cookies. They make great gifts.
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