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What should I make with all these vanilla beans?

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shpitzlefan Apr 5, 2008 07:09 PM

I bought a package of vanilla beans on ebay- they smell heavenly, and after giving a bunch away and making vanilla sugar, I still have a lot left. I'd like to try a recipe that really showcases them. Any recommendations?

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  1. h
    HillJ RE: shpitzlefan Apr 5, 2008 07:28 PM

    To your favorite plan yogurt add vanilla bean seeds and create a heavenly fresh version.
    When I make vanilla sugar I add three broken pods to a lb. of raw sugar and use in all sorts of recipes calling for a sweetner.
    Add vanilla bean to fruit juices and to juiced ice cubs for cocktails
    Naturally any recipe calling for vanilla will be greatly enhanced by the REAL deal.
    Enjoy!

    1. g
      gordeaux RE: shpitzlefan Apr 5, 2008 07:32 PM

      HOMEMADE ICE CREAM!!!!!!

      Teriyaki("Polynesian" Style)!!!!

      Flan.

      Vanilla pudding

      1 Reply
      1. re: gordeaux
        h
        HillJ RE: gordeaux Apr 5, 2008 07:57 PM

        Fresh vanilla enhances any homemade ice cream! How did that one slip my mind :)

      2. k
        kobetobiko RE: shpitzlefan Apr 5, 2008 08:26 PM

        Ice cream and creme brulee as suggested by other hounds are great ideas.

        You can also make vanilla butter or cream cheese for your bread and bagels.

        1. geg5150 RE: shpitzlefan Apr 5, 2008 08:31 PM

          Send them to me! I just paid $12 for ONE organic vanilla bean. I never thought about buying them on ebay.

          Definitely ice cream!

          Or a vanilla cheese cake or even a pound cake!

          Yum!

          3 Replies
          1. re: geg5150
            Azizeh Barjesteh RE: geg5150 Apr 5, 2008 08:41 PM

            Geg, I just bought 10 very nice vanilla beans from Costco, for about $10 (maybe $12, but no more than that. Cant remember exactly.) They came in two glass test tube looking packages and say Rodelle on them. I don't remember seeing Madagascar or any other fancy descriptions on the package (that I've since thrown away) but I usually just make creme brulee with them, so I don't need anything amazing. I haven't used them yet, so I can't attest to the quality... but for about $1 each, why not?
            I have no plans of making anything, but last time I bought 1 vanilla bean 1/2 the size for the same price. So, I saw them near the spices and thought it was such a good deal I couldn't pass them up.
            Each beach is about 8 inches long.

            1. re: geg5150
              Azizeh Barjesteh RE: geg5150 Apr 5, 2008 08:43 PM

              Okay, found it. This is exactly what I bought at Costco for about $10.
              http://cgi.ebay.com/RODELLE-New-Whole...

              1. re: Azizeh Barjesteh
                geg5150 RE: Azizeh Barjesteh Apr 6, 2008 07:55 AM

                Thanks so much!!

            2. l
              LauraB RE: shpitzlefan Apr 5, 2008 08:50 PM

              If you want a cake to use up vanilla and show it off - try this one (assuming that they copied the recipe correctly from Cooking for Mr. Latte - but I would guess so since two blogs posted it the same way). It is from the Hi-Rise Bakery in Cambridge, MA. I especially like the ends.
              http://verbatim.blogs.com/verbatim/20...

              I usually am a bit more restrained in my use of vanilla beans. My favorite use is these butter cookies (I use 1/2 a bean per recipe):
              http://www.foodnetwork.com/food/recip...

              1. NYchowcook RE: shpitzlefan Apr 6, 2008 05:56 AM

                Yes, definitely ice cream.
                But also poached pears are lovely -- water, sugar, vanilla bean and strip of lemon zest.

                1. m
                  malabargold RE: shpitzlefan Apr 6, 2008 08:32 AM

                  If you have a bunch make extract. 15-20 split beans per fifth of booze; cheap vodka if you want plain vanilla flavor. Boucne around for about 2 months prior to use.
                  Some people really like vanilla-brined pork. I'm not a fan, but decide for yourself.

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