After saffron it’s the second most expensive spice in the world. It’s been with us our whole lives, in the delicate perfumes we wear, in the dripping ice cream cone and the six-layer coconut cake, even in the silky lobster bisque.
Vanilla beans are dear and because of that we want to get as much out of them as we can. Once you’ve scraped out the seeds for your recipe hold on to that pod, there are so many things you can do with it……
So simple, just drop the used pod into the bottle and leave it there to slowly release it’s vanilla love into the booze. The more beans you put in the sooner your vodka will be transformed. A Vanilla Screwdriver is a thing of beauty and the perfect drink for patio weather. Hurry up and infuse some vodka, patio season is coming!
White, brown or demerara sugar can be used. Simply put the sugar in a ziploc bag with the vanilla bean, zip it, shake it, forget about it for a few months. Sprinkle that vanilla sugar on cinnamon toast, a bowl of cut fruit or an egg-washed pie crust just before you put it into the oven.
Vanilla Maple Syrup
Pretty much the same idea as the vodka.
Pretty much the same idea as the sugar.
Following the chef’s method of storing truffles with risotto to scent the grains, store your dried vanilla pod with some jasmine rice. After a few months make some rice pudding, then swoon, shed a tear and give your vanilla bean a smooch.