Vanilla Bean Recipes
Caramel Rum Pineapple Sauce
1 tablespoon butter
2-3 tablespoons dark brown sugar
1 pineapple, cut into bite-sized cubes
2 tablespoons rum
1/2 Spice Barn Vanilla Bean
Melt butter, add sugar and stir until melted.
Split and scrape the inside of the vanilla bean; reserve. Add pineapple,
rum, and reserved vanilla bean to sugar mixture. Cook on high until liquid
is reduced and pineapple is glazed. Serve over ice cream.
*Tip: Place a
vanilla bean in your sugar canister for vanilla sugar!
Double Chocolate Pudding
2 cups half and half
1 Spice Barn Vanilla Bean
1 Spice Barn Cinnamon Stick
6 ounces bittersweet or semi sweet chocolate
6 egg yolks
1/4 cup plus 2 tablespoons sugar
powdered sugar for garnish
Preheat oven to 300. Place half and half in
saucepan. Split vanilla bean and scrape in seed; add bean and cinnamon
stick. Bring to a simmer; remove from heat and let steep 30 minutes.
Return half and half to simmer. Remove from heat, add 3 ounces chopped
chocolate and stir till melted. Discard cinnamon stick and vanilla bean.
Whisk egg yolks and sugar together; gradually whish in half and half mixture.
Divide remaining chocolate into six custard cups. Place in a baking pan.
Add enough hot water to pan to come half way up the sides of cups. Bake
until springy to touch, about 45 minutes. Cool, then cover and refrigerate until
chilled. Sprinkle with powdered sugar.
Caramel Bourbon Vanilla Dessert Sauce
2 cups sugar
1/2 cup water
1 cup heavy cream
1 Spice Barn Vanilla Bean, split in half lengthwise
2 teaspoons lemon juice
2 tablespoons butter
1 tablespoon bourbon
Combine sugar and water in pan over medium heat.
Without stirring, cook until dark amber in color, swirling pan while cooking.
This should be about 20 minutes. Reduce to low; slowly add cream, stirring
with wooden spoon. Scrape seed of vanilla bean into pan; add pod.
Add lemon juice, butter, and bourbon. Stir to combine. Store
airtight, refrigerated. Bring to room temperature or warm when ready to
serve. Use over ice cream, pound cake, etc.
1 cup sugar
1 cup water
3 cups vodka
5 tablespoons cocoa
1 Spice Barn Vanilla Bean
chopped bittersweet chocolate
Combine sugar and water in saucepan; heat over
medium heat to boiling. Reduce heat and simmer until sugar has completely
dissolved, about 3 minutes. Remove from heat; cool to room temperature.
Measure out 1 cup. Refrigerate leftover for another use. Combine
vodka, 1 cup sugar syrup, cocoa, and split vanilla bean in a 2 quart glass
container. Cap tightly. Let steep in cool dark place 2 weeks,
shaking every 2 days. Strain through double thickness of cheesecloth into
a clean container. Set funnel with coffee filter inserted over another
clean container. Slowly pour liquid through. (filter paper may need to be
changed twice) When liquid is filtered to desired clarity, remove sample to
taste test for sweetness. Adjust taste with additional sugar syrup.
Then cover tightly and let age 4 weeks in cool dark place.
Vanilla Whipped Cream
1/2 vanilla bean, split lengthwise
1/2 cup sugar
1/2 cup whipping cream
Vanilla sugar: Scrape seeds from vanilla bean; combine
with 1/2 cup sugar. Rub with fingertips to distribute evenly.In refrigerator, chill small mixing bowl and beater for
electric mixer. When chilled, eat cream with 3 tablespoons vanilla
sugar to soft peak stage. Use to top desserts and beverages.
1/3 cup sugar
Spice Barn Vanilla Bean, split
2 1/4 pounds granny smith apples
1 1/2 tablespoons all purpose flour
1 tablespoon lemon juice
Peel, core, and slice apples. Preheat oven
to 400 degrees. Line a baking pan with foil. Place sugar in bow;
scrape seeds from vanilla bean into sugar and rub with finger to distribute.
Add apples, flour, and lemon juice. Place apple mixture in dish, place
dish on baking pan lined with foil. Bake until apples are tender,
about 25 minutes. Remove from oven and stir apples.
Topping: Blend 1 cup all purpose flour,
2/3 cup sugar, 1/8 teaspoon cinnamon, and pinch salt in a food processor.
Add 1/2 cup chilled butter which has been cut into pieces; pulse until
coarse. Sprinkle over apples. Bake until brown, about 25 minutes.
Cool 10 minutes before serving.