We are lucky enough to be able to get hold of fresh vanilla beans that are grown here, so don't have a problem using them with abandon.
The bit that hurts is the vodka...
Homemade Vanilla Extract
- 3 medium vanilla beans, or 1
1/2 fat ones
- 1 cup rum or vodka
Have ready a 1-cup glass jar or
bottle with a tight-fitting lid; I used an empty (and clean, obviously) jar of
jam. Pour boiling water into it, let rest for 10 minutes to sterilize, and pour
out the water.
Using a sharp knife, slice the beans
open lengthwise to expose the seeds. Tuck the beans in the jar and fill with
liquor. Close the jar, shake it a few times, and place it in a cool, dark
cabinet; you may have to whisper a few words of reassurance if the jar is,
understandably, a little frightened.
Let the jar rest in there for 8
weeks, shaking it again once or twice a week, or whenever you remember to. The
mixture will get darker and darker over time.
You can start using your extract by
the end of the eighth week. Use however much you need, and when you notice that
you're running a little low -- that you've used, say, 20% of the extract -- top
it off with more liquor (preferably of the same type) and shake again.
And every once in a while, when
you're using a fresh bean in a recipe, you can add the empty pod (rinsed off
and dried if it's been steeped in milk or cream) to the jar**.
If you continue to "feed"
it this way, the extract will keep forever; just remove some of the older beans
if the jar becomes too crowded.
** Remember that those empty pods can
also be placed in your sugar jar, olive oil bottle, or tea tin to flavor them,
too.
