In Reply to: Vanilla Pods posted by CBB on Saturday, 29. April 2006 at 11:51 Bali Time:
after I have used them I put them in a special bottle of bourbon that I have in the pantry. I only take it out on very special occasions.
Cooking with vanilla
Vanilla is used not only in pastries, desserts, and baked goods, but is also excellent with seafoods. It is a popular ingredient of coffees, perfumes, cigars and pipe tobaccos. Try adding a vanilla bean to a jar of sugar for a uniquely-flavored sweetener. For a change of pace, add vanilla seeds to cottage cheese or flavored/plain yogurts and let stand overnight for an added boost of flavor.
To make your own vanilla extract, chop 3 or 4 vanilla beans into small pieces, being careful to retain all the seeds and crystals. Put into a clean jar and cover with about a half cup of Bourbon. Let steep for 1-6 months. Strain and use with or without the pieces as your recipe defines. The mixture keeps indefinitely, and you can continuously add to it. If you find the bourbon flavor too strong and have more time, use one split bean steeped in 3/4 cup of vodka, letting it stand at least six months.