Christmas is almost here! In my house, baking starts today. Sugar, flour, eggs, ginger, sprinkles and vanilla are about to explode all over my kitchen. Vanilla is the cornerstone of any great baked good, a hint of flavour or a booster for other flavours. In June, inspired by Jacqui, co-founder of the Cross Country Baking Club, I started my own batch of vanilla extract. It is extraordinarily simple to make your own vanilla extract and a great gift for the bakers in your life.
|June 2010 – Vodka & Vanilla Beans|
|December 2010 – Vanilla Extract!|
5 vanilla beans
1 cup vodka, brandy, rum
1. Cut vanilla beans lengthwise to reveal seeds. Cut into 1.5 inch pieces.
2. Place vanilla beans in sterilized jar.
3. Top with alcohol of your choice.
4. Tighten lid and wait 6-8 weeks, until alcohol has changed colour and vanilla has steeped.
Yield: One cup vanilla extract.