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Post by cdclaycomb on Mar 24, 2007 9:57:28 GMT -5
1 pint of cognac (I prefer Hennessey); may substitute quality bourbon, such as Maker's Mark, if desired. 3-6 fresh Vanilla beans, depending upon the freshness of the beans. Split and scrape vanilla beans and add all (including pods) to pint of liquor. Shake several times a day. I usually leave it on the kitchen counter and shake it every time I think about it through the day. Shake again before each use. Ready to use immediately, but best after it has aged for a couple of weeks. Keeps indefinitely. This makes a high quality, double-strength extract comparable to Nielson-Massey. Adjust recipes according to your taste. Also, a delicious addition to after-dinner coffee. (Or your morning cup, who am I to judge. ). I put a generous splash in the bottom of my cup before pouring the coffee.
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Post by FatFutures on Mar 24, 2007 10:37:16 GMT -5
mmmmmmmm generous splash!
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Post by treatmaker on Mar 24, 2007 12:28:52 GMT -5
Yes, a generous splash! It's wonderful.
Treatmaker
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Post by pacific on Mar 24, 2007 14:35:03 GMT -5
will try it-thanks
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Post by berlyn on Dec 22, 2007 22:21:03 GMT -5
I made this in a smaller quanity last week or so. Used 2 Neilsen-Massey vanilla beans & 200ml of Hennessey cognac.
It was great in my latte. With all the Christmas rush it was just the 'splash' I needed. ;D
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Post by tux_sf on Dec 22, 2007 23:13:27 GMT -5
I made a batch some weeks ago, with Maker's Mark. It only gets better with time. Try to save some Berlyn (or make another batch!) & let it age for 4 weeks or more. KILLER!!!
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Post by berlyn on Dec 23, 2007 0:15:37 GMT -5
I made a batch some weeks ago, with Maker's Mark. It only gets better with time. Try to save some Berlyn (or make another batch!) & let it age for 4 weeks or more. KILLER!!! Danny, I'm really trying to age/save some for cooking uses, but it tastes so good in my expresso and latte's. What can I say. I know Christmas morning I'll have a generous splash in my cup. Heck I started today with all the rush. shhh don't tell Santa on me ;D When one does use it in cooking, what about the pods?? I presume the seeds and stuff scraped from inside the beans is fine but the pods should not be used. I did notice after a week or so the vanilla scent was stronger and the alcohol less.
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Post by tux_sf on Dec 23, 2007 0:22:43 GMT -5
I made a batch some weeks ago, with Maker's Mark. It only gets better with time. Try to save some Berlyn (or make another batch!) & let it age for 4 weeks or more. KILLER!!! Danny, I'm really trying to age/save some for cooking uses, but it tastes so good in my expresso and latte's. What can I say. I know Christmas morning I'll have a generous splash in my cup. Heck I started today with all the rush. shhh don't tell Santa on me ;D When one does use it in cooking, what about the pods?? I presume the seeds and stuff scraped from inside the beans is fine but the pods should not be used. I did notice after a week or so the vanilla scent was stronger and the alcohol less. I'd use the pods in something like custard or pudding, where you could simmer them with the milk/cream to get the last bit of vanilla goodness out of them before you take them out & discard them. But I won't be doing this until the batch of extract is almost used up as the alcohol will continue to work it's magic for quite some time on the pods.
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Post by berlyn on Dec 23, 2007 12:18:24 GMT -5
Hmmmm pods in custards and such. Mom asked for this recipe after I told her about it and that is something she always makes. Glad too know not much of anything is really wasted.
On another note, this is twice as strong as regular vanilla, correct?? How have you and others adjusted with baking?? A little less or 1/2 the strength???
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Post by antheat on Dec 24, 2007 11:10:37 GMT -5
I saw this same thing, only using Vodka as it is a neutral alcohol.
What does the bourbon do to the taste of the vanilla?
Anthea
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Post by tux_sf on Dec 24, 2007 14:14:20 GMT -5
Berlyn- I might not be the best person to answer this since I tend to use LOTS of vanilla in recipes, so I wouldn't change the amount even if the extract was stronger.
Ant- The bourbon does add flavor to the extract, of course, but I find it quite tasty, adding a certain complexity to the stuff. Funny, I don't often drink any kind of whiskey on it's own (or in mixed drinks, for that matter) but I love the flavor in sweet things. I'm guessing cognac adds a certain flavor too & I would also imagine it isn't a bad thing. I guess vodka would be less intrusive. However it still does have a flavor to it (subtle though it usually is, I don't like it in most cases), although I imagine what flavor there is might be overpowered if you used good strong vanilla beans.
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Post by scottielass on Dec 24, 2007 14:55:46 GMT -5
I love the taste of vanilla, so I use one pod to one tbsp of pure vanilla extract. My secret weapon is vanilla bean paste. I always have some in the house. Use your leftover pods after you scrape them. Toss them in your sugar jar. The sugar will absorb the trace amounts of oil and will infuse the whole batch.
Note: Do not use vanilla extracts from Mexico. They use a Tonka extract which smells like vanilla, but can make some people sick.
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