The New Year, Vanilla Recipes and A Vanilla Bean Giveaway

Hello 2011.

I don't know what the new year will bring me. 2010 brought me the greatest sadness I have ever known. It lingers still.

I am striving for peace, hope and a semblance of happiness in 2011. What are you striving for?

Now a word about Vanilla Beans.

No, I'm not talking about that shriveled up bean that you buy in the grocery store. You know the one I'm talking about. A single, lone bean sealed up in a glass bottle. You get it home, try to split it and scrape out the "caviar" and end up with a dried up lump of something.

I'm talking real, moist, fragrant Vanilla Beans from Madagascar. Specifically, beans from From The Field Trading Company. A fair trade vanilla bean import company.

"From the Field" offers gourmet, single-origin, equitably sourced Bourbon vanilla beans. They are a family-owned company based in Oakland, California and Madagascar. Their team is committed to equitable trade, community development, and organic cultivation.


Danny Hervol, a friend and head of the Madagascar field operation sent me a supply of From The Field vanilla beans to use, review and share. 


And use, review and (not so much sharing) I did! 


The beans arrived in an vacuum sealed bag and as soon as I opened the bag I knew these beans were special. The beans are fragrant, moist and plump, I couldn't wait to get started. 


So what does all this have to do with you? From The Field has graciously sent me an additional supply of vanilla beans to offer you, my readers. And I have graciously decided to share a few of my favorite recipes with you. I'm just nice that way. 


What do you have to do to receive your beans? Simply leave me a comment telling me what you would do with your own supply of fresh, organically grown vanilla beans. What you say? You don't have any recipes - okay - use some of mine at the end of this post and tell me which one sounds best to you. OR just say, "Hey Good Cook, I want some of those vanilla beans".. you get the picture. 


On Monday, January 10th. I'll pull three lucky names out of my oven mitt and voila! you will be receiving the most delicious, hand picked, plump, fragrant vanilla beans you've ever laid your hands on.  


What are you waiting for? 

These are a few of my favorite things:

Crème Brulee

Ingredients:

1/2 gallon heavy cream

1 cup sugar

2 vanilla beans, split

16 egg yolks

Directions:

Heat cream to a boil with vanilla bean. Whisk egg yolks and sugar until light. Add cream to egg yolks and pour into 4 shallow or rimmed soup bowls. Bake in water bath at 300 degrees until firm. (approximately 35-40 minutes). Refrigerate for several hours. To serve, sprinkle one tablespoon of sugar evenly on top and place under broiler until brown.

Vanilla Bean Cupcakes with Salted Caramel Frosting:

2 cups cake flour

2 teaspoons baking powder

1 teaspoon salt

12 tablespoons unsalted butter (1 1/2 sticks), at room temperature

1 1/2 cups granulated sugar

1 vanilla bean, split lengthwise and scraped, seeds reserved        

2 large egg whites, at room temperature

2 large eggs, at room temperature

3/4 cup whole milk, at room temperature

Salted Caramel Frosting *recipe to follow

INSTRUCTIONS

Heat the oven to 350°F and arrange a rack in the middle. Line 2 (12-well) muffin pans with paper liners.

Combine flour, baking powder, and salt in a medium bowl and whisk to aerate and break up any lumps; set aside.

Place butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until very light in color, about 3 minutes. Add sugar and vanilla seeds and continue beating until the mixture is airy, about 3 minutes.

Scrape down the paddle and the sides of the bowl, turn the mixer to medium speed, and add the egg whites one at a time, beating well after each addition. Then add the eggs one at a time, beating well after each addition.

Add the milk (and vanilla extract, if you’re using it in place of seeds) and mix until combined (the mixture will look curdled, but it’s not). Scrape down the sides of the bowl. Reduce the speed to low, add the reserved flour mixture, and mix until just combined, about 15 seconds.

Fill the muffin wells about halfway and bake until the cupcakes are golden brown and a toothpick inserted into the center comes out clean, about 18 minutes. Set the pans on a wire rack and let cool for 5 minutes. Remove the cupcakes from the pans and let cool completely before frosting.

Salted Caramel Frosting:

INGREDIENTS:

1/4 cup granulated sugar

2 tablespoons water

1/4 cup heavy cream

1 teaspoon vanilla extract

12 tablespoons unsalted butter (1 1/2 sticks), at room temperature

1 teaspoon kosher salt

1 cup powdered sugar

INSTRUCTIONS

Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes.

Remove from heat and slowly add in cream and vanilla, stirring with a wooden spoon until completely smooth. Set aside until cool to the touch, about 25 minutes.

Combine butter and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated.

Turn mixer off and scrape down the sides of the bowl, then add caramel. Beat frosting on medium-high speed until airy and thoroughly mixed, about 2 minutes. Cover and refrigerate until stiff, about 45 minutes, before using.

Kahlua:

2 cups strong coffee

2 cups sugar

1 ½ cups vodka

1 vanilla bean, cut into 4 pieces

Heat the coffee and stir in the sugar until it dissolves. Cool.

Add the vodka and the vanilla bean.

Place in a sealed jar (a mason jar if you have one).

Place in a cool dark cupboard for two to three weeks, giving the jar a shake every day or so.

White Russian:

1 ounce Kahlua

1 ounce vodka

Pour over ice. Add a tablespoon of heavy cream, stir. Yum.

For my vanilla scone recipe, go here. This is my go to recipe when I'm having tea, unexpected guests or just want something warm and sweet to cozy up to. 

A Cook's Notes: I am not affiliated with From the Field nor have I been paid for an endorsement of their product. I just happen to be a fan! To learn more about this eco-responsible company, join their email list, and meet the people behind the Bean go to http://www.ftftrading.com/ or click on From The Field
The site even has a short tutorial on how to scrape, use and store your beans.
(I put the empty, scraped pods in my canister of coffee and have vanilla scented coffee every morning; it's good to be me in the morning)

As always, Good Luck and Bon Appetite!

Happy Birthday and Vanilla Scones

Happy 17th. Birthday bouncing baby boy. You were the best Christmas Gift I ever received. You are the gift that keeps on giving.

Your first day home

Your first best friend

Your first e-trade

Your first big boy bike

Jenna - your first girlfriend (don't make her mad)

The world is yours - go get it

Is there anything better than just turning 17 years old? Is there anything better than passing your driver's test on the first try on your 17th. birthday? Is there anything better than having mom pay your car insurance premium? 

Just one thing: your mom making you Vanilla Scones with freshly arrived Madagascar Vanilla Beans.

Vanilla Scones: makes 20 mini scones

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
5 tablespoons unsalted butter, cold, cut into pieces
1 cup regular full-fat sour cream
1 large egg yolk
2 fresh vanilla beans, split and scraped (or 2 teaspoons vanilla extract)
1 1/2 cups powdered sugar
water, as needed

 

Directions:

Preheat oven to 400 deg. F. 

Sift together dry ingredients in a medium bowl. 

Using any method you prefer, cut the cold butter into the dry ingredients until flour resembles coarse meal, or use the following tip: The "grate" method: grate a block of cold butter against the large holes of a box grater. Toss the butter ribbons with the flour mixture, and then use two knives to cut the flour-coated ribbons into 1/4-inch pieces. 

In a separate bowl, whisk together the sour cream, egg yolk and vanilla bean seeds or extract until blended. Add this to the flour-butter mixture and stir with a fork until dough forms a cohesive ball. Use a spatula to get the dry bits fully incorporated. (It may not seem to have enough liquid at first, but the dough will eventually come together.). 

Place the sticky dough onto a parchment-lined (or ungreased) baking sheet and pat into a disk about 1-inch in height. Cut the dough into wedges but do not separate. Or scoop dough into a mini scone pan if available. (Yield will vary depending on how big you slice the wedges.). 

Bake for 15 minutes or until golden brown on top. 

Prepare glaze while scones are baking. 

GLAZE: Place powdered sugar in a medium bowl, and add water one teaspoon at a time, mixing vigorously until smooth and runny. 

Use a pastry brush to apply a thin layer of glaze over the hot scones. Brushing rather than drizzling gives a smoother appearance and requires less glaze. 

Serve immediately. Store cooled scones in an airtight container.

Hug your baby because they grow up too fast.