Winter is a great time for baked goods. Or as we like to call them in this household, baked awesomes. Baked awesomes usually involve a splash of vanilla extract. Our supplies are dwindling. The 500ml bottle of Posa pure vanilla extract that W- brought back from Mexico a number of years ago is down to maybe four batches of cookies’ worth.
W- and J- are maple syrup snobs (nothing but pure maple syrup, and even then, only particular kinds!), and I suspect we’re all that way about our vanilla extract, too. so I’m not even going to try to suggest the artificial vanilla extract readily available in supermarkets. Besides, I think it’s awesome that W- had a 500ml bottle of pure vanilla extract in his kitchen when most supermarkets only sell these tiny little bottles of vanilla (and fake, at that!).
So W- was searching the Net for a good place to order pure vanilla extract, preferably from Mexico. Turns out this is a dicey proposition because a number of companies add coumarin to bottles of vanilla extract (Wikipedia:coumarin). It’s cheap and it tastes like vanilla. It also does Really Bad Things to your liver.
Along the way, we discovered that you can make vanilla extract at home. It involves vanilla beans and vodka, neither of which we keep handy. We’re looking forward to experimenting with it, though.
And just as an example of how amazing the Internet is: we found that recipe on an entire site dedicated to the vanilla bean – varieties, comparisons, recipes, and so on.
I’ll keep you posted on the awesomeness. =)
Vanilla beans photo © 2009 acfou Creative Commons Attribution License