Tahitian vanilla beans are gorgeous! They are exceptionally large compared to other varieties and are brimming full of vanilla "caviar". They smell sweet and fruity with a touch of chocolate and caramel. True Tahitian vanilla beans from Tahiti are prized for their aroma, size and abundance of vanilla seeds in each pod. Lucky for you, Beanilla is one of the few retail sites that sell true Tahitian vanilla beans from Tahiti!
Upon receiving the Tahitian vanilla bean, I held onto it for about a week before I decided what I wanted create with it. The bean is so special and has such a beautiful aroma and flavor profile that I really did not want to overpower it. Vodka is the perfect vehicle for the flavor of this bean. A good quality vodka has very little flavor and should be smooth and not astringent. This will allow the Tahitian vanilla bean to shine.
The original scone was round and flat, usually the size of a medium size plate. It was made with unleavened oats and baked on a griddle, then cut into triangle-like quadrants for serving.
Scones sold commercially are usually round in shape, although some brands are hexagonal as this shape may be tessellated for space-efficiency. When prepared at home, they take various shapes including triangles, rounds and squares. The baking of scones at home is often closely tied to heritage baking. They tend to be made from family recipes rather than recipe books, since it is often a family member who holds the "best" and most-treasured recipe.
They say that food is the way to a man’s heart. Even though I agree with this, I say crème brulee is the way to a man’s heart!
This is a simple custard enhanced with Beanilla Madagascar vanilla beans, then cooked and chilled, then topped with vanilla sugar and, finally, torched until melted and crisp. A properly cooked crème brulee should be smooth and silky, and the bruleed topping should have a crisp cracking sound when your spoon hits it.
Homemade vanilla extract is prized for its full, rich, complex flavor and an incredibly smooth aroma. Homemade vanilla extract is truly in a different league than what can be procured from most grocery stores. The difference between pure vanilla and imitation vanilla is simple. Pure vanilla extract is made from vanilla beans, while imitation vanilla utilizes imitation flavors and chemicals.
All photos courtesy of MyBakingAddiction.com
Making vanilla extract is fun and simple! Simply take 5 whole vanilla beans, split lengthwise and add to 8 ounces of 35%+ alcohol. Any type of alcohol can be used, but bottom shelf vodka is most common because it will not add any additional flavors to the extract. Bourbon, rum and brandy can also be used. After 8 short weeks the extract is ready to enjoy.
The soothing aroma of cinnamon and vanilla is sure to impress anybody walking through your front door while making this recipe. Another great development from Rachel at www.rachelcooks.com is Cinnamon-Vanilla Bread with Tahitian Vanilla Bean Whipped Butter. We hope you enjoy!