I brought some vanilla back from a trip to Mexico,want to use it on something yummy. Any suggestions?!
Answers:
When you have a high quality ingredient, it gets more opportunity to shine in simple dishes!. I love Creme Brule, but any good pudding or custard would let that vanilla flavor be the center of attention!. And don't forget!.!.!.don't throw out that bean after you've scraped out the seeds!. Place it in a jar with some plain white sugar and seal it up!. Give it a shake once in a while and use it anyplace you want a sweet vanilla flavor!. You can add more sugar and vanilla beans as you use it and keep it around indefinatelyWww@FoodAQ@Com
vanilla beans I take it!?
edit: if so,
White Chocolate Banana Tart
Pastry Cream:
1 cup half and half
1/2 Vanilla Bean, split lengthwise
3 large egg yolks
1/3 cup sugar
2 tablespoons cornstarch
1 tablespoon butter
3 ounces high quality white chocolate
Bring half and half and vanilla bean to a boil in heavy saucepan!. Whisk yolks and sugar until pale and thick!. Whisk in cornstarch!. Whisk in 1 cup milk into yolk mixture!. Return to saucepan and whisk until custard boils and thickens!. Pour into bowl, whisk in butter and chocolate!. Press plastic wrap onto surface and refrigerate until well chilled!.
Pastry:
1/2 cup butter
1/4 cup plus 1 1/2 teaspoons sugar
2 teaspoons beaten egg
1 cup plus 2 tablespoons all purpose flour
Mince butter with sugar in food processor, pulsing!. Add egg and blend until just combined!. Add flour and blend, pulsing, until it looks like coarse meal!. Gather dough into ball; wrap in plastic, chill 30 minutes!. Preheat oven to 350 degrees!. Roll dough; cut circles and place in tart pans!. Butter one side of aluminum foil; place buttered side down in tart pans, fill with pie weights and bake until set, about 12 minutes!. Remove weights and foil, pierce crust with fork and bake another 5 minutes!. Cool on rack!.
Assemble:
4 ripe bananas
1 tablespoon lemon juice
1 1/2 tablespoon banana liqueur
1 1/2 tablespoons white cream de cacao liqueur
1 cup whipping cream, whipped to peaks
Toss bananas with lemon juice, fold in pastry cream!. Fold in liqueurs!. Fold in whipped cream!. Spoon into tart shells!. Garnish with chocolate curls and cocoa powder!.
the reason I asked if it was bean form is Vanilla Sugar, its one of the tastiest things you can keep in your kitchen is vanilla sugar!. With the sweetness of sugar and the flavor of vanilla, it is good on oatmeal, on fruit and is delicious in tea!. It is even better when substituted for plain sugar in baked goods, because almost every single one - with the possible exception of some savory items - can benefit from the boost of flavor, either in the batter/dough or sprinkled on top!.
To make it, all you need are some vanilla beans and a container of sugar (I use a large plastic tupperware-type box for mine)!. The vanilla beans can be fresh, but making vanilla sugar is a great way to give new life to used beans!. Once you have taken them out of your custard/sauce, pat them gently dry and place them directly in the container of sugar!. Any vanilla specks that have not been scraped out can be scraped into the sugar!. After a few hours, the vanilla beans will be completely dry and a quick shake of the container will break up any clumps of sugar that formed!. The same process applies with fresh beans, which should be split before you add them to the sugar!. The sugar can them be stored indefinitely, replenished with fresh sugar or additional vanilla beans as necessary to make more!.
Some specialty stores carry it (I once found some at Ikea), but making the sugar is quick, easy and inexpensive!. You can always replenish your supply, ensuring that you have enough for any baking project, and you’ll never have to feel like you’re “wasting” a vanilla bean after it has been used to infuse a custard, pudding or ice cream!.Www@FoodAQ@Com
edit: if so,
White Chocolate Banana Tart
Pastry Cream:
1 cup half and half
1/2 Vanilla Bean, split lengthwise
3 large egg yolks
1/3 cup sugar
2 tablespoons cornstarch
1 tablespoon butter
3 ounces high quality white chocolate
Bring half and half and vanilla bean to a boil in heavy saucepan!. Whisk yolks and sugar until pale and thick!. Whisk in cornstarch!. Whisk in 1 cup milk into yolk mixture!. Return to saucepan and whisk until custard boils and thickens!. Pour into bowl, whisk in butter and chocolate!. Press plastic wrap onto surface and refrigerate until well chilled!.
Pastry:
1/2 cup butter
1/4 cup plus 1 1/2 teaspoons sugar
2 teaspoons beaten egg
1 cup plus 2 tablespoons all purpose flour
Mince butter with sugar in food processor, pulsing!. Add egg and blend until just combined!. Add flour and blend, pulsing, until it looks like coarse meal!. Gather dough into ball; wrap in plastic, chill 30 minutes!. Preheat oven to 350 degrees!. Roll dough; cut circles and place in tart pans!. Butter one side of aluminum foil; place buttered side down in tart pans, fill with pie weights and bake until set, about 12 minutes!. Remove weights and foil, pierce crust with fork and bake another 5 minutes!. Cool on rack!.
Assemble:
4 ripe bananas
1 tablespoon lemon juice
1 1/2 tablespoon banana liqueur
1 1/2 tablespoons white cream de cacao liqueur
1 cup whipping cream, whipped to peaks
Toss bananas with lemon juice, fold in pastry cream!. Fold in liqueurs!. Fold in whipped cream!. Spoon into tart shells!. Garnish with chocolate curls and cocoa powder!.
the reason I asked if it was bean form is Vanilla Sugar, its one of the tastiest things you can keep in your kitchen is vanilla sugar!. With the sweetness of sugar and the flavor of vanilla, it is good on oatmeal, on fruit and is delicious in tea!. It is even better when substituted for plain sugar in baked goods, because almost every single one - with the possible exception of some savory items - can benefit from the boost of flavor, either in the batter/dough or sprinkled on top!.
To make it, all you need are some vanilla beans and a container of sugar (I use a large plastic tupperware-type box for mine)!. The vanilla beans can be fresh, but making vanilla sugar is a great way to give new life to used beans!. Once you have taken them out of your custard/sauce, pat them gently dry and place them directly in the container of sugar!. Any vanilla specks that have not been scraped out can be scraped into the sugar!. After a few hours, the vanilla beans will be completely dry and a quick shake of the container will break up any clumps of sugar that formed!. The same process applies with fresh beans, which should be split before you add them to the sugar!. The sugar can them be stored indefinitely, replenished with fresh sugar or additional vanilla beans as necessary to make more!.
Some specialty stores carry it (I once found some at Ikea), but making the sugar is quick, easy and inexpensive!. You can always replenish your supply, ensuring that you have enough for any baking project, and you’ll never have to feel like you’re “wasting” a vanilla bean after it has been used to infuse a custard, pudding or ice cream!.Www@FoodAQ@Com
Homemade vanills bean ice cream
INGREDIENTS
1 quart heavy cream
1 1/4 cups milk
1 vanilla bean, split and scraped
1 1/4 cups white sugar, divided
10 egg yolks
1 tablespoon vanilla extract
DIRECTIONS
In a heavy saucepan over medium heat, combine cream and milk!. Place vanilla bean and scrapings in pot, and sprinkle with half the white sugar!. Allow to just come to a boil!.
Meanwhile, whisk the egg yolks together with the remaining sugar and the vanilla extract in a bowl!. When the cream is ready, pour a third of it into the egg mixture, and whisk!. Pour egg mixture into remaining hot cream and return to the heat until mixture coats the back of a metal spoon!. Do not boil!.
Strain custard and chill until cold!. Then pour into the canister of an ice cream maker and freeze according to manufacturer's instructionsWww@FoodAQ@Com
INGREDIENTS
1 quart heavy cream
1 1/4 cups milk
1 vanilla bean, split and scraped
1 1/4 cups white sugar, divided
10 egg yolks
1 tablespoon vanilla extract
DIRECTIONS
In a heavy saucepan over medium heat, combine cream and milk!. Place vanilla bean and scrapings in pot, and sprinkle with half the white sugar!. Allow to just come to a boil!.
Meanwhile, whisk the egg yolks together with the remaining sugar and the vanilla extract in a bowl!. When the cream is ready, pour a third of it into the egg mixture, and whisk!. Pour egg mixture into remaining hot cream and return to the heat until mixture coats the back of a metal spoon!. Do not boil!.
Strain custard and chill until cold!. Then pour into the canister of an ice cream maker and freeze according to manufacturer's instructionsWww@FoodAQ@Com
Any recipe that calls for vanilla will be extra yummy with mexican vanilla!. Use it to sweeten fresh whipping cream, and top sundaes, brownies, pound cake, etc!.!.!.also, use a little in your coffee before adding sugar and creamer to make vanilla coffee!.!.!.add it to hot chocolate for a yummy treat!. Good luck!Www@FoodAQ@Com
you can use vanilla in almost everything!. white chocolate macademian nut cookies are extrmely good and easy to make, cake, make your own whip cream and add some vanilla to that!. just go onto a cooking website such as foodtv!.ca and youll find a lot of recipes there that require you to use vanilla!.Www@FoodAQ@Com
Use it in anything that requires quality ingredients because the taste of vanilla is paramount!. This means not wasting it in some very spicy dish!.Www@FoodAQ@Com