(sheri)
(The vanilla bean flower blooms only in the morning for one day before it starts to die and produce a bean.)
Recently I visited a Vanilla Plantation in Costa Rica (which I will blog about on Monday). During our visit we learned how to make our own Vanilla Extract. It was so easy Icouldn't believe it. If you make your own vanilla extract you not only get to use the whole vanilla bean, not wasting a bit of this precious spice, you also get complete control over what is in your extract, no fillers, sugar added etc.
Here is how you do it:
1 inch of vanilla bean (seeds removed, use for ice cream, baking or other goodies)
1 ounce of high proof alcohol (suggestions are 90 proof grain alocohol or 150 proof rum)
Place the vanilla bean in a glass jar and pour the alcohol over the bean. Let the liquid steep in a spot away from heat and light for 6-7 weeks. After this you may use the vanilla extract. Leave the bean in the liquid, as it only gets better with time. You can use this extract for up to 2 years. Once you have finished with the liquid you can use the bean to make 1 or 2 more batches. (If you make 1 more batch take the vanilla bean after you finish the extract and add the bean to sugar for a fantastic vanilla flavored sugar.)
(The vanilla bean before it is dried in the sun.)
I always feel so good when I use something to its full potential before discarding it. This recipe certainly takes this amazing spice and uses it to its limit. The vanilla bean is such a beautiful creation, which takes a great deal of labor to become what we use in our cooking, it would be a shame to waste even an inch of this delicacy.