Homemade Bourbon Vanilla Extract Food
MADAGASCAR BOURBON VANILLA, BOURBON EXTRACT
Madagascar Bourbon vanilla beans does not have anything to do with Bourbon whiskey, it derives its name from the old name for Madagascar - the Bourbon Islands. In this recipe I do use bourbon whiskey and Madagascar Bourbon vanilla beans. You can use your choice of rum, vodka, everclear, scotch, or brandy. Even flavored rums or vodkas for a special touch. Bourbon vanilla beans, from Madagascar and the Comoro Islands in the Indian Ocean, are known for having the best aroma and are sweet or buttery flavored. Give as a gift with a recipes from zaar using vanilla extract.
Provided by Rita1652
Categories European
Time P30DT5m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Combine ingredients in a jar with tight fitting lid.
- Cover jar and let stand 4 weeks.
- Mixture will turn amber colored in a day or two.
- Shake every couple days and store out of direct light and heat.
- When bottle is 1/4 full add three to four more beans and more alcohol. Let stand for another week before using. Seeds may float in the syrupy liquid but unless you are giving the finished product as a gift, don't remove them-they only add to the flavor. Use one-forth to one-third the amount called for in most recipes as this has a very strong vanilla flavor. The vanilla beans are good as long as they have a vanilla scent. When they have lost their scent, discard and replace with fresh beans. The beans can be removed from the alcohol and scraped or chopped and use them in recipes in place of the extract if you want a strong vanilla flavor.
Nutrition Facts : Calories 549.3, Sodium 2.2
HOMEMADE VANILLA EXTRACT
Provided by Damaris Phillips
Time 5m
Yield 8 to 12 ounces extract
Number Of Ingredients 2
Steps:
- Split the vanilla beans lengthwise, leaving them attached at one end. Place them in a 10- to 12-ounce bottle and cover with the liquor. Put on the top and shake vigorously. Store at room temperature for 4 weeks to let the flavor develop and mature, shaking the bottle once a week. The extract will keep at room temperature in a dark place (like your cabinet) for up to 6 months.
HOMEMADE VANILLA
Found this recipe on Tammy's Blog (http://www.tammysrecipes.com/homemade_vanilla_extract) and couldn't resist trying it. I made 3 batches; one with vodka, one with gluten-free vodka and one with bourbon. It'll be 6 months before they're totally mature, but I might have to test one out a little sooner. :) I purchased 1/2 lb of very fresh Madagascar Bourbon Vanilla Beans online for this recipe. The recipe is for 12 ozs of vanilla essence but it can be made in any amount needed. Just figure out how many ounces you want to make and add more vanilla beans in the same ratio.
Provided by Tinkerbell
Categories Easy
Time P5m27DT5m
Yield 12 ounces of vanilla essence
Number Of Ingredients 2
Steps:
- Slice the vanilla beans length-wise and scrape the seeds out.
- Cut the empty pods into 1-2 inch pieces and add both the seeds and pods to a one pint (2-cup) glass jar. (I used the alcohol bottles so I wouldn't mix up the different versions.).
- Add vodka.
- Seal jar with canning lid and ring or cap and shake vigorously.
- Label and date the jar with the start date and the end date, six months from today.
- Place jar in a cupboard, away from sunlight.
- Shake jar once a day for a week, then once a week for a couple months, then once a month until mature.
- After 6 months you can strain out the extract, leaving any seeds & pods in the jar and start a second batch.
- The second batch may take longer to mature.
Nutrition Facts : Calories 69.4, Sodium 0.3
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