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Many vanilla beans

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My wonderful friend just visited Madagascar and brought me back several beautiful vanilla beans.

Any special recipes for using terrific, fresh vanilla beans? I want to get a lot of enjoyment out of these -- I may never have this many beans on hand at one time again.

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  1. Ice cream

    1. Vanilla sugar
      Bourbon vanilla
      Vanilla extract

      1. Vanilla Pudding
        Rice pudding
        Vanilla simple syrup for iced tea and cocktails

        1. Use anywhere you would use vanilla extract: Pound cake, cookies, caramel sauce (!), creme anglaise, creme brulee, etc.

          To use instead of vanilla extract, scrape out the seeds and rub them with a teaspoon or so of sugar, using your fingers. This breaks up and distributes the otherwise clumpy seeds. I don't have a particular bean/extract substitution ratio because it seems pretty flexible (especially given that extracts vary in potency and beans vary in size), but I might use, say, one smaller bean for a pound cake.

          1. No suggestions, but what a lovely situation to be in! I adore vanilla.

            1. Panacotta, cooked vanilla cream filling will be great base in a fruit tart.

              1. If you want to tell your friend you did something really special (or invite him/her over for it), make this salmon with vanilla sauce -- it is seriously good.
                http://articles.latimes.com/1994-12-0...

                Or make limoncello with a vanilla bean or two (scrape them and add the pods).

                1. Cashew milk!

                  And vanilla scones would probably be yummy too..

                  1. Vanilla Bean Scones
                    from the Web

                    4 Cups All Purpose Flour
                    ½ Cup Vanilla Sugar
                    (add 2 beans per cup of granulated sugar; store for 2-3 weeks before use)
                    1 tsp lemon zest (zest from one large lemon will do)
                    1 Vanilla Bean (7 inches) Divided 1/3 & 2/3
                    1 TBSP baking powder
                    ½ tsp salt
                    10 TBSP unsalted butter cut into chunks
                    2 eggs
                    1 Cup whipping cream
                    1 tsp vanilla extract

                    Preheat oven to 400 degrees, place racks in upper and lower 1/3 of oven

                    Cut vanilla bean in 2 pieces 1/3 & 2/3

                    Add into food processor flour, sugar, zest, baking powder salt, and seeds & pulp from larger vanilla piece. Pulse until combined.

                    Add butter and pulse until butter is pea sized.

                    In a large bowl beat cream, eggs, and vanilla extract.

                    Add flour mixture to bowl. Stir until incorporated. Do not over mix.

                    Divide dough in half. Pat one ball of dough into a 6 inch circle of about ¾ inch thick.

                    Cut into 1/8s. Or use a circle cutter.

                    Place scones on ungreased baking sheet. Use parchment paper for easier cleanup.

                    Bake 15-18 minutes. If scones are small, check after 12 minutes.

                    Unbaked scones can be frozen; add to cooking time when baked.

                    Glaze:

                    1 Cup of confectioner's (10x) sugar
                    2-4 TBSP of milk start with 2 TBSP
                    Seeds and pulp from smaller piece of vanilla bean

                    Mix and drizzle on cooled scones

                    source: www.bostonvanillabeans.com/vanilla_be...