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Recipe from a book
This is a tossed-off note at the bottom of one of the pages of Diane Ackerman's A Natural History of the Senses. It's from the chapter on "Taste", in the section on vanilla.
To make real vanilla extract:
Split a vanilla bean lengthwise, set in a glass jar, cover with 3/4 cup of vodka. Cover and let steep for at least six weeks. As you use the extract, add more vodka; the bean will stay redolent and continue oozing flavor for some time.
Add a teaspoon of vanilla extract to French toast batter to to transmogrify it into the New Orleans version called "lost bread".
Vanilla sugar tastes wonderful in coffee:
Split one vanilla bean from top to bottom and cut into pieces; mix with two cups of sugar; cover; let stand for six weeks. The longer the vanilla stands, the more intense the flavor.
To make real vanilla extract:
Split a vanilla bean lengthwise, set in a glass jar, cover with 3/4 cup of vodka. Cover and let steep for at least six weeks. As you use the extract, add more vodka; the bean will stay redolent and continue oozing flavor for some time.
Add a teaspoon of vanilla extract to French toast batter to to transmogrify it into the New Orleans version called "lost bread".
Vanilla sugar tastes wonderful in coffee:
Split one vanilla bean from top to bottom and cut into pieces; mix with two cups of sugar; cover; let stand for six weeks. The longer the vanilla stands, the more intense the flavor.