Vanilla Extract & Label to Download

December 8th, 2010 / Comments 0

I’m planning to include a few of my favorite vanilla sugar cookies with each bottle of vanilla extract when I give them to my foodie friends who bake. Like the vanilla sugar, making vanilla extract is a process of assembly rather than one of cooking.

vanilla extract label  Vanilla Extract & Label to Download

Here’s how I did it:

Vanilla Extract

I split six vanilla beans and put them into a one-quart mason jar. I added two cups of vodka, pushed the beans down so that they were submerged, put the lid on the jar and put the jar in a dark corner of the pantry. I’ll bottle and label the vanilla extract, along with a piece of vanilla bean just before Christmas. Click here  to download a label for bottles of vanilla extract.

When I make only one jar of vanilla sugar, I get a vanilla bean in the spice aisle at the market. But one vanilla bean costs about five dollars and I needed ten beans to make six jars of vanilla sugar and sixteen ounces of vanilla. Luckily, I found It is a source for eight varieties of vanilla beans that are significantly less expensive than those bottled individually.

I got a bit carried away when I ordered vanilla beans but I love the intoxicating scent of vanilla that has filled the house. My next project is to try to make a bottle of brandy-based vanilla extract. I’ll let you know how that turns out.

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Vanilla Sugar & Label to Download

December 8th, 2010 / comments 2

This has been vanilla week in my kitchen. Often, vanilla is used as an adjective to describe something that is plain, ordinary or uninteresting, but vanilla week has been creative, exciting and tasty. I’ve made vanilla sugar and vanilla extract to give as gifts this Christmas. They both need time for the flavor to develop so the timing was perfect.

vanilla sugar Vanilla Sugar & Label to Download

Vanilla begins as the seedpod of an orchid native to Mexico. Conquistador was my sister’s favorite word, and I remember when she told me that it was a conquistador, Hernan Cortes, who brought both chocolate and vanilla to Europe in the sixteenth century after observing Montezuma drink a mixture made with cocoa beans, vanilla and honey.

Vanilla grows as a vine with white flowers. The Melipona bee, the only insect that pollinates vanilla, is native to Central America, and so when grown in the tropics anywhere else in the world, vanilla must be pollinated by hand. Vanilla flowers last only one day and growers inspect their plantations every day for open flowers. The beans, actually seedpods formed by the pollinated flowers, are harvested by hand and then cured in a four-step process. The first step, wilting the vanilla beans, is done either by a quick dip in hot water, by freezing, or by heating in an oven or in the sun. Step two, sweating, consists of wrapping the beans in woolen blankets and baking them in the tropical sun. The beans are then dried to prevent rotting and to lock in the aroma. The final step, conditioning, is achieved by storing the beans in closed boxes for a few months. The intensity of labor required to grow and cure vanilla makes it the second most expensive flavoring after saffron.Vanilla sugar brings flavor and aroma to coffee and hot chocolate, is delicious when used to sweetened oatmeal, can be sprinkled on fresh berries or on fruit before it is baked. It’s an easy way to add flavor to meringues, marshmallows or custard and is a gift that makes both cooks and non-cooks happy. The six jars I made will be ready by Christmas. Here’s how I did it: … read more

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