Pure Vanilla: Irresistible Recipes and Essential Techniques by Shauna Sever

By Shauna Sever

Who says vanilla isn’t horny? Harvested from the pods of lovely and unique orchids, vanilla is a scrumptious taste loved by means of humans world wide. Pure Vanilla celebrates its precise style with a beautiful array of recipes, from muffins and cookies to custards and lotions. bask in Glazed Vanilla Bean Doughnuts, Vanilla Cloud Cake, and Vanilla Bean Meringue Kisses and Sea Salt Caramels. comfortable up with a bowl of hot Vanilla Rice Pudding or a steaming mug of Malted White scorching Chocolate. unfold Golden Pear Vanilla Jam in your breakfast pastries or serve up a bowl of the world’s preferred ice cream flavor—all made of scratch
With a whole background of vanilla from orchid to extract, Pure Vanilla presents the origins and tasting notes for all of today’s varieties—plus eighty recipes and dozens of photos. additionally integrated are recipes for do-it-yourself Vanilla Extract, Vanilla Sugar, and Vanilla-Infused Liquors. So step apart, chocolate! It’s time for Pure Vanilla.

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The amount of sugar called for is really just a suggestion; sweeten more or less according to your taste. Serves 6 to 8 1 1-pound loaf rustic white bread with the crust removed from half, torn into 1-inch chunks 6 large eggs 3 cups whole milk ⅔ cup plus ¼ cup granulated sugar, divided 1 teaspoon pure vanilla extract 1 teaspoon vanilla bean paste � teaspoon salt 1½ teaspoons vanilla powder • Position a rack in the center of the oven and preheat oven to 375°F. Butter a 2½- to 3-quart baking dish.

To create the dramatic frosting clouds seen in the photo, double the frosting recipe. Load the frosting into a piping bag fitted with a large round tip, and pipe the frosting in concentric circles. Oh. This cake. Every time I serve it or share the recipe, I am told it is the best cake the person has ever had. It truly is something special and lives up to its ethereal name, with a serious punch of vanilla flavor. Have an empty wine bottle or similar vessel at the ready for inverting the cake during the cooling process—you want the pan to be high above the countertop so air can circulate all around as the cake cools.

Whole beans should be tightly wrapped in plastic wrap and then placed in a zip-top bag to help retain moisture. Like any spice, vanilla in any form is best kept in a cool, dark place. Don’t store whole beans in the fridge—it might seem like a logical place, but in fact the damp conditions tend to encourage mold growth on the seedpods. How long will whole beans keep? Tightly wrapped, whole beans can keep for up to a year. If they dry out, you can rehydrate them by soaking briefly in hot water. However, dried beans are still perfectly useable for steeping in hot liquids or for making vanilla sugar.

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