Brandied vanilla essence
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Whenever a recipe calls for vanilla, use this sweet-smelling | ||
| Flavoring instead. For best results, use top-quality brandy and | ||
| Moist and fragrant vanilla beans. | ||
| Makes 1 quart | ||
| 8 | eaches | Vanilla beans |
| 4 | cups | Brandy |
| Additional vanilla beans (optional) | ||
| Cut 8 vanilla beans crosswise into thirds. Using very sharp | ||
| Knife, split each piece open lengthwise; do not cut through. Place | ||
Directions
FROM: JIM VORHEIS
pieces in jar. Cover with brandy. Seal tightly; shake well. Let stand 3 weeks at room temperature, shaking jar several times a week.
Open jar; aroma should be very rich with vanilla. If not, let stand 1 more week. Strain essence through coffee filter paper. Using funnel, fill narrow-necked bottles with essence, leaving ¼-inch space at top. Add 1 vanilla bean to each bottle if desired. Seal tightly.
Store in cool dark place. Bon Appetit Submitted By PAT STOCKETT On 11-17-94
Related recipes
- Brandied fruit
- Brandied fruit melange
- Brandied fruit starter
- Brandied holiday cakes
- Brandied spice coffee
- Brandied strawberries
- Brandied sugar syrup
- Cooking vanilla
- French cognac vanilla
- Homemade vanilla
- Pure vanilla extract
- Vanilla bean extract
- Vanilla brandy
- Vanilla cordial
- Vanilla essence
- Vanilla extract
- Vanilla infused oil
- Vanilla liqueur
- Vanilla pecan brandy
- Vanilla-infused oil