Foodie Question of the Day
What’s the most exotic ingredient in your kitchen right now? What do you use it for? and provide a recipe, please…
(Thanks Racheypoo for the question suggestion!)
If you keep up with my blog (or my cuppycakes one) you would know that I ADORE vanilla bean cheesecake from T.G.I.Fridays. I never thought to make it myself esp since vanilla beans are so freaking expensive at the grocery store, like $20 for 1-2!?! Uh, that doesn’t fit in my budget! But my good friend, NB, comes to my rescue (again!) and points me in a cheaper direction…
Ebay has IT.
I bought 1/4 lb (~25 vanilla beans) of grade A madagascar bourbon vanilla beans for $12 (includes shipping). What a deal! I am uber excited to make my own vanilla extract and vanilla sugar (see recipes below). I am told there’s nothing like baking with homemade vanilla extract.
Stay tuned for a vanilla bean cheesecake/dessert sooooon…
(Recipe from ebay seller: organic-vanilla)
8 oz vodka
6-12* bourbon vanilla beans
distilled water, optional
* Number of vanilla beans varies if you want a weaker or stronger vanilla extract
Cut vanilla beans lengthwise and scrape some of the “caviar” out of the bean pod and put in vodka. Shake well and put in a dark place. Shake every few days. Let sit for 3 months (you can leave beans in or strain) before using. You can dilute with distilled water if you want less alcohol. Replace, as you use, with more vodka so you never run out.
(Recipe from Alton Brown, foodnetwork.com)
1 vanilla bean, whole or scraped
2 cups granulated sugar
If vanilla bean is whole, slice down side of bean with back of knife and scrape seeds into airtight container with the sugar. Bury bean in sugar and seal tightly with lid. Let sit for 1 to 2 weeks. Use as regular, granulated sugar. Replace sugar as needed. Discard and replace vanilla bean after 1 year.
Entry filed under: Foodie Question of the Day.