23 November 2014

Some News!! ...and How To Make Real Vanilla Extract

The weather is cooling down in sun-shiny Hyderabad. One can now feel the chill in the air as the lazy season sway in. It's beautiful to look out from my balcony in the morning to see a tinge of fog hovering over the horizon. Winter is here! warm conversations, lovely food, and rich cakes, and of course, the celebration of the birth of Christ, the Savior! All these are what i'm looking forward to - what about you?




So, looking ahead to all the baking that is planned, today's post is on how to make pure vanilla extract. I know this post is long overdue, however, i hope it comes in handy as you get about your baking through this festive season. I've been making my own vanilla extract ever since i came across this post, two years back. It's very simple to make, and once you get the first batch going, you'll never run out of vanilla extract ever again. All you have to do is to keep topping it with your choice of liquor. You can then kiss the store bought synthetic ones, goodbye...




Anyway, in another news, PanCuisine's chutney recipe was featured in the recently published cook book titled "The Seven Sisters: Kitchen Tales from the North East." As the title suggest, this cook book is a compilation of all the favorite authentic recipes from the Seven Sister States of the North East. I'm grateful for the mention, and excited to try out all the other recipes mentioned in the book. 

If you love Northeastern cuisine and want to experiment with the favorite local dishes of the Seven States, this book is a good start. Now, here is today's recipe:

Ingredients:
250 ml - Brandy/Vodka
3 nos - Vanilla Beans
Sterilized bottle

Method:
Slit the vanilla pods in half and put it inside a sterilized bottle, pour in the brandy and seal. Keep in the corner of a dry, dark place for two months minimum. Shake the bottle once in a while. Once the liquid turn deep in color, your vanilla extract is ready. Happy Baking!!!

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Thank you for stopping by. Delighted to be sharing some l-o-v-e from my kitchen with you. If you sample any of my cooking, do come back and let me know. Cheers!