Banana-Vanilla Rum

One of our fans sent us this recipe... Thanks Brian for sharing!

Hi Patty! I love your site…

Just thought I’d share my Banana/Vanilla Rum Recipe with you…

This makes a great rum to serve over ice, as a shot or to use in recipes (like rum cake! Yummmm!)


BANANA/VANILLA RUM



INGREDIENTS:

1 1.75L bottle good dark rum (I use Mt. Gay)

1 extra (empty) 1.75L bottle

5 cups water

1 cup white sugar

2 Mexican Vanilla beans, split and cut in half

2 ripe bananas, halved and split, the long way, in quarters (so they will fit in the bottles)



DIRECTIONS:

Heat, sugar & split/halved vanilla beans in the water, stirring constantly, just until all the sugar is dissolved.

I heat it til it just reaches a light simmer.

Allow mixture to cool.

Split the rum equally between the two 1.75L bottles.

Split the Vanilla/Sugar mixture equally and add to the bottles.

(make sure you add the vanilla beans and any seeds to the rum bottles!)

Add one of the prepared bananas to each bottle.



And now the hard part… wait two weeks (at least), turning each bottle once a day (gently)!

Homemade Almond Flour

Yes, I've seen recipes where you have to grind the almonds frozen to avoid making a paste! As much as I appreciate those sharing ideas on how to make almond flour, I still prefer this method because the process is not only simple but the baking draws out some of the moisture of the almonds and it enhaces their nutty flavor.

Homemade Almond Flour

Ingredients
12 oz slivered almonds

Preheat the oven at 200 F.

Spray a baking sheet with non stick oil and spread the almonds thoroughly.

Bake for 30 minutes, stirring at 15 minutes. This process is more to dry the almonds before grinding them.

Let them cool at room temperature and put them in the food processor until coarse.

Keep them in an air tight container, preferably in the refrigerator.

See? This recipe is almost effortless!

Vanilla Rocks: Make your own 2X extract at home!

Vanilla Rocks: Make your own 2X extract at home!

Make your own 2X extract at home!

The FDA states that vanilla extract should be made with 13.2 oz vanilla beans and 1 gallon of solvent for one fold or 1X. The end product should be a 35% alcohol-base solution. This is the minimum requirement. If you want a stronger extract, you double the amount of vanilla beans to the same amount of solvent as it was for 1X. This is the procedure we follow to produce our extract, through cold percolation. However, you can do your own 2X at home! How? Very simple...evaporation! Take your 8 oz or your 32 oz bottle of extract and simmer it until it is reduced by half and what do you have? Viola...2X extract! Now you can enjoy double the flavor from the comfort of your home without having to pay extra for it!

A little recommendation...don't let it burn PLEEEEEASE!!

Update: Homemade Vanilla Extract - After two weeks

After two weeks:

I am amazed at how dark it is getting already, it has been only two weeks and it is coming along very well. I keep it on the kitchen counter so that I remember to shake it daily.

Homemade Extract Day 1

12 Madagascar beans and vodka.

I split and cut the beans before adding them to the vodka. This picture was taken after I shook the bottle.

Homemade Vanilla Extract

I can't believe it's October already, and before you know it Christmas will be here. This year I am making most of my family and friends gifts. This takes a lot more planning ahead but I know I am putting more thought into what I would like to give them. So working at Arizona Vanilla really helped in the idea department and I have decided to make my own vanilla extract to give to my friends/family members that love to bake. I figure, if I start it now it will be ready just in time for Christmas. I will keep you posted on the progress. The best part about making your own extract is, it's super easy to make.

Okay so here's what you need:

• 16-18 ounces of vodka
• 12 vanilla beans (I used Madagascar Vanilla Beans)
• air tight bottle or container

Once you have all the ingredients here's what you do:

1. Using a sharp knife, cut a lengthwise split down the middle of each bean.
2. Cut beans into 1/2 - 3/4 inch pieces.
3. Pour vodka into container.
4. Add vanilla beans to the container and shake it.
5. Shake it vigorously daily for 7-8 weeks.
6. Strain through a coffee filter and funnel into bottles.
   

Your done, yay! Now how do you personalize each bottle? Create individual labels! I am going to create some super cute labels for each bottle. When I get them done I will post them.

Be sure visit our website and try see our of our wonderful all natural products at http://www.arizonavanilla.com/

Better n' Nutella

Watch Patty Elsberry, in her series Vanilla Rocks; make Nutella with a delicious twist…Macadamia nuts. Using Totonac Mexican Vanilla Paste, this enhances the chocolate flavors and adds a smooth creaminess, this recipe tastes like a party in your mouth! It is delightful on toast with breakfast and is the perfect after school snack. Just spread over toast, bagels, or fruit. I love to spread it on apple slices…it’s so good. I am always trying to think of new snack ideas and although this isn't the most low calorie snack, it makes your tongue happy. Honestly, can you ask for more? I hope you enjoy this delicious twist on traditional Nutella. We love to hear from our readers/viewers, let us know what you are interested in reading. What sort of recipes are you looking for? We welcome any comments, questions, or suggestions. For more information on our all natural products visit http://www.arizonavanilla.com/.

Ingredients:
1 tsp Totonac Mexican Vanilla Paste
½ Cup Semi Sweet Baking Chocolate
2 Cups Macadamia Nuts
1 ½ Tbsp Butter or Margarine
1 Tbsp Sugar or Sugar Substitute

1. In a double boiler melt chocolate with the heat set at medium-low, stir the chocolate as it melts, add butter, vanilla paste and sugar while the chocolate melts. Be sure not to burn the chocolate, this is easy to do, so pay careful attention to the chocolate and as soon as it is all melted and mixed together remove it from the heat and set it aside for a moment.

2. Now pour the nuts into the food processor, grind the nuts until they are smooth like butter, scrapping the sides when necessary, this can take about 5-7 minutes.

3. Now add the melted chocolate and continue to process until it is well blended, this should take about 1 minute. The consistency should be like creamy peanut butter; if it is too dry, process a little vegetable oil until the desired consistency is achieved. Now remove to a container with a lid, refrigerate until spread reaches room temperature and then enjoy. Keep refrigerated after use.

Homemade Nutella

This recipe is delectable and has the smooth, creamy taste of nutella and the best part is it's so fresh and scrumptious. I had a lot of fun making it! It was my first time making anything like it and it turned out great. It does take a bit of time removing the skins of the hazelnuts but after that it's smooth sailing. Be sure to grind them in the food processor until it's smooth like peanut butter. Be patient and I guarantee it will become smooth. To enhance the chocolate flavor, I used Totonac Mexican Vanilla extract and believe me it made all the difference. If you want to try something new, this recipe is sure to impress and very easy to make.

Nutella Recipe

2 cups raw hazelnuts

1/2 cup unsweetened cocoa powder (I used dark chocolate cocoa powder, for a richer taste)

1 cup powdered sugar

1/2 teaspoon Pure Mexican Vanilla Extract

1/8 teaspoon salt

3 tablespoons canola oil, more as needed

1. Heat the oven to 400 degrees. Spread the hazelnuts evenly over a cookie sheet and roast until they darken and become aromatic, about 10 minutes. Transfer the hazelnuts to a damp towel and rub to remove the skins.

2. In a food processor, grind the hazelnuts to a smooth butter, scraping the sides as needed so they process evenly, about 5 minutes.
3. Add the cocoa, sugar, vanilla, salt and oil to the food processor and continue to process until well blended, about 1 minute. The finished spread should have the consistency of creamy peanut butter; if it is too dry, process in a little extra hazelnut oil until the desired consistency is achieved. Remove to a container, cover and refrigerate until needed. Allow the spread to come to room temperature before using, as it thickens considerably when refrigerated. It will keep for at least a week.Each tablespoon: 109 calories; 2 grams protein; 8 grams carbohydrates; 2 grams fiber; 9 grams fat; 1 gram saturated fat; 0 cholesterol; 13 mg. sodium.

Is pumpkin just for the Holidays?

The Story of a Pumpkin Rice Pudding
By Patty Elsberry



I made soft cheese and had about a gallon of whey left over. Not wanting to through away good whey, I decided to make ricotta cheese but I still had about that same gallon of whey left when I finished my second cheese.

I was determined to get the most out of my whey and used about half gallon in corn tortillas. I put my tortillas in a zip lock bag and froze them. They served us well and are long gone by now, but I still had my other half a gallon of whey. I was sure my strawberry plants would have loved it but I wanted to give it a better use.

I read that I could use real whey for soups so I figured I could also cook rice with it so I did. The rice turned out great and my kids enjoyed it with home made chili. However, I still had half of my rice left plus about three cups of whey left.

Suddenly a bright idea came to me…, I CAN MAKE PUMPKIN RICE PUDDING for breakfast!!!! I was excited about the idea and started cooking:

Ingredients

3 cups cooked brown rice
3 cups almond milk (more if needed)
¾ cups Splenda (or sugar)
1 tsp Madagascar vanilla extract (for creaminess)
1 tsp Almond extract (to bring out the almond flavor of the milk)
1/3 cup pumpkin puree
Freeze dried fruit for garnish

Preparation

I scalded the milk and added the rest of the ingredients. Then I stirred for about 15 minutes until it had a thick consistency and removed it from the burner.

Then I served it in a cereal bowl and topped it with the freeze dried fruit.

My kids were so excited to have it for breakfast and imagine my joy to have been able to use my gallon of whey!

I still have the last three cups of whey left but they will soon be gone when I make fresh, home made tortillas in a day or so.

The End.

How to Make Homemade Cheese

In our last post Patty used homemade cheese, you defiantly should give it a try!

Ingredients

1 gallon 2% milk
½ cup white vinegar
Salt to taste

Preparation

Scald milk until it is about to boil stirring constantly. This is a very important step, -do not let the milk boil.-
Slowly add vinegar while still stirring. At the time you’re done adding the vinegar, curds should form already.
Turn the stove off and cover milk for ten minutes.

Strain milk in cheese cloth in a colander. Add salt and put away in an air-tight container.

If you want to watch a video on how to make it here is the link to a youtube video

http://www.youtube.com/watch?v=YN-Bzn2aUGI

Vanilla Rocks! Vanilla Herbed Oil video with Patty Elsberry

Make a delicous Vanilla Herbed Oil that will add a delicous to your savory dishes!

All you need is:

1. 1-2 cups of your favorite cooking oil (Patty used basic vegatable oil)


2. 1/2 tsp Ground Vanilla or 1 Vanilla Bean


3. Your favorite fresh herb (we used about of half a cup of each of the following Basil, Sage, Thyme, Rosemary and Parsley)


4. Medium frying pan


5. Funnel


6. Bottle

Directions:

1. Set stove at medium tempature.


2. pour oil into pan and let oil heat


3. add 1/2 tsp of ground vanilla or the caviar of 1 vanilla bean


4. When the oil starts bubbling add herbs, be very careful that oil is not too hot, test it by putting one leaf in the oil and if it starts popping oil out of the pan, it's too hot so lower the heat a bit, then add the herbs.


5. Let the herbs fry in the pan for about 5-7 or until they are stiff


6. Let cool for 10 minutes


7. Remove herbs and discard


8. Pour oil into bottle using funnel

This can make a very nice gift, you can add a ribbon and make your own label and insert some of the herbs into the bottle which would make it very decorative.

This recipe and many more can be found in "Simply Vanilla" Cookbook

Visit our website at http://www.arizonavanilla.com/ for more of our gourmet products.

Vanilla Beans

Patty found this facsinating video on youtube, it's short and sweet and shows how vanilla beans are cured and where they come from, Check it out.

Vanilla Rocks! Basic Vanilla Oil with Patty Elsberry

Learn how to make a basic vanilla oil, that can be used in so many recipe and vanilla adds extra flavor that makes any dish delicous.





All you need to create this Vanilla Oil is:

1-2 Cups of Your Favorite Cooking Oil

1 Vanilla Bean

Cutting Board

Knife

Frying Pan

Funnel or a liquid measuring cup

Bottle

You can find this recipe and many more in Simply Vanilla Cookbook, It is a wonderful cookbook that teaches you about vanilla and how you can use it everyday in many dishes.

Here is just one review of this cookbook:

"Yummy! I''ll never look at Vanilla the same way again! This book offers quite the tutorial on the spice that I knew very little about. I'm amazed at how many everyday foods can be jazzed up by the use of this ingredient. From breakfast to dinner, Vanilla can play an amazing role in making a meal very memorable. I especially enjoyed the chapter on how to use and store vanilla beans. What I thought would be hard to do, is actually very easy. Well written with easy to follow recipes. Try the French Toast with Orange Vanilla Butter. It is absolutely outstanding!" - Mary

How To Use a Vanilla Bean

How to use the Vanilla Bean: To use the vanilla bean the first thing you need to do is split the bean lengthwise, using a paring knife. Then scrape the seeds free from both sides of the bean with the edge of the knife, and add to whatever it is you are cooking. If you are cooking a sauce, add the pod to the mixture as well. When the vanilla has steeped into the sauce, strain the pod out, but DON'T THROW IT AWAY! Rinse the bean and allow it to dry at room temperature. Bury the used, dry vanilla pods in your sugar for a wonderful vanilla flavored sugar.
Slicing the vanilla bean. Scrapping out the vanilla "caviar" from the inside of the vanilla bean

So Much Vanilla So Little Time

Okay so there are over 100 varieties of vanilla...I know would of thought there were sooo many...but of those there are only three types we use commercially; which are Planifolia, Pompona and Tahitian.

Madagascar / Bourbon vanilla-Bourbon vanilla is the generic name for vanilla species Vanilla Planifolia. Bourbon vanilla has the familiar vanilla flavor we have come to know and love, such as that in ice cream, flavored desserts and drinks. Madagascar Bourbon is the most sought after bourbon vanilla bean and is considered the best. Madagascar has aromas of wood, oil, and leather with wide flat pods.

Mexican Vanilla is a gift of Mexico to the world. Mexican vanilla beans are chocolate brown to black in color, their aroma is clean and delicate.

Tahitian vanilla originates from a hybrid of Vanilla Planifolia and Vanilla Odorata. Now regarded as a different species, it's appearance and flavor is considerably different to planifolia vanilla. Tahitian vanilla is earthly and fruity, with less natural vanillin than planifolia.

Pompona Vanilla is grown in the Antilles and Guadeloupe in the Caribbean. The vanilla pods are considered of lower quality than either planifolia or tahitian. The beans tend to be smaller, around 3", with less vanillin then the planifolia varieties.

So in a nut shell vanilla is a pretty interesting bean...so many different types and flavors...who would of thought there would be many different uses to this...I didn't, that's for sure.

If you want to get more information on our vanilla beans go to our website at www.arizonavanilla.com