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Recipes with Vanilla?
PaulO in MA
Sat Jan 05, 2013 8:47 amFood.com Groupie
I know I can do a search for vanilla as an ingredient. But, anyone have their own good recipe using vanilla?
I make creme brulee, and I'll buy alcohol and make vanilla extract.
My wife did some tax work for a former colleague that has been back in Europe for several years. His family is in the vanilla business in Madagascar. My wife just met another former colleague from Europe for tea/coffee, and he brought a cloth bag of long vanilla beans. Twelve plastic packets, each with 8 beans in the bag: 96 vanilla beans.
Last edited by PaulO in MA on Sat Jan 05, 2013 12:19 pm, edited 1 time in total
Sat Jan 05, 2013 11:48 amFood.com Groupie
WOW! So jealous! Lobster is paired with vanilla a lot lately.
Sat Jan 05, 2013 11:56 amForum Host
None of my recipes call for more than 1 1/2 - 2 teaspoons vanilla extract at most However, this one uses 2 vanilla beans! Vanilla Bean Ice Cream
I will check through my "old" recipes later tonight (on the way out now)....If I find anything, I'll add to my post.
(Did you ever find the leaf lard for your Mom?)
PaulO in MA
Sat Jan 05, 2013 12:22 pmFood.com Groupie
Never found leaf lard locally.
Thanks for reminding me. I'm going to order leaf lard online for mom and me and have it sent here. We're supposed to visit my mom in CT soon.
Price Chopper carries Armour lard, but was out.
Also went to Shaw's, Sudbury Farms, Stop & Shop, and Whole Foods.
Three places didn't carry lard, one saying they they should. The 4th carried regular lard.
Sat Jan 05, 2013 12:38 pmFood.com Groupie
Find a good recipe for homemade Kahlua & use the vanilla beans in it...the flavor is awesome.
Make vanilla sugar...split a bean & bury it in a canister of sugar. Label it so you keep it separate from any other sugar you are using. The longer you leave the bean the more intense the flavor becomes.
Sat Jan 05, 2013 3:08 pmFood.com Groupie
We posted some good recipes fo make with vanilla beans or vanilla extract in here, and hope you like them to use those vanilla beans, Paul.
RECIPE THAT USES VANILLA EXTRACT -
TOPIC THREAD: http://www.food.com/bb/viewtopic.zsp?t=365345
SashasMommy - Sun Oct 16, 2011 7:19 pm - Food.com Groupie
I am making 4 different kinds of vanilla extract for Christmas gifts.
I thought it might be fun to do a taste test of the different kinds, so I am looking for a recipe that uses vanilla extract, that will really showcase the flavor (i.e. won't be covered up by other flavors), but that I can easily split into 4 so that I can make some using each type of vanilla. Any ideas?
pinky kookie - Sun Oct 16, 2011 11:04 pm - Food.com Groupie
These are other ideas for using vanilla extract made with vanilla beans:
MAKE YOUR OWN VANILLA EXTRACT -
REALLY EASY VANILLA SUGAR -
VANILLA BEAN CREME BRULEE -
LAVENDER HONEY INFUSED WITH VANILLA -
VANILLA CUSTARD SAUCE -
VANILLA BEAN AND CREAM CHEESE FROSTING -
THE BEST EVER CREAMY RICE PUDDING - with vanilla bean.
Last edited by pinky kookie on Sat Jan 05, 2013 3:43 pm, edited 1 time in total
Sat Jan 05, 2013 3:27 pmFood.com Groupie
And here are more ideas for you Paul, just in case you would like to make your own homemade Kahlua and a sweet and savory sauce with it.
VANILLA VODKA + DUCK = ?
TOPIC THREAD: http://www.food.com/bb/viewtopic.zsp?t=373007
Satyne - 17 Mar 2012 02:13 - Food.com Groupie
Hello, I have infused my own vodka with vanilla beans and I'm looking to cook with it. My friend has suggested I use duck. Do you guys have any suggestions on the best way to keep the flavour (I have more beans!)? I'm also wanting serving suggestions. I was thinking perhaps I could make crepes as well, but I think it would need a third element. I'm looking forward to reading your ideas.
pinky kookie - 20 Mar 2012 13:40 - Food.com Groupie
I have another similar suggestion with coffee as an alternative, which can help you to do some good dishes with the mix of Vodka and vanilla beans that you have.
I haven't made the recipes but here they are posted just in case that you would like to try some of them:
HOMEMADE KAHLUA !! - By Motivated Mama -
HOMEMADE KAHLUA - 1 GALLON RECIPE -
4 oz. instant coffee, (Yuban brand)
6 cup of sugar (can use 3 cups of brown sugar and 3 regular sugar)
4 cup boiling water
Stir well and cool.
1/2 gallon vodka, least expensive type
2 vanilla beans
Boil water. Mix sugar and coffee. Add boiling water. Cool, add vodka. Pour in a green or brown bottle. Drop in vanilla beans. Let stand 5 to 6 weeks. Shake bottle every 3 to 4 days.
VANILLA KAHLUA CREPES WITH PEACHES AND CREAM FILLING RECIPE -
VANILLA CHEESECAKE TARTLETS WITH VANILLA VODKA BERRIES RECIPE -
And there are some other savory recipes with Kahlua sauce posted in this topic thread for duck instead of chicken, ham, meat or fish.
Sat Jan 05, 2013 3:56 pmFood.com Groupie
http://rasamalaysia.com/seared-scallops-recipe/ (similar to the lobster I already mentioned)
http://www.theperfectpantry.com/2007/11/pure-vanilla-ex.html (sea bass with vanilla cream sauce)
http://www.thevanillashop.com/recip_a.html (several recipes, from drinks to entrees to desserts)
"French Vanilla Pickles
Lemon Cucumbers, quartered.
9 cups sugar
2 quarts vinegar
1 tablspoon kosher or canning salt
In a spice bag, 1 tablespoons whole cloves-1 tablespoon pickling spice
1/4 cup lemon juice
1/4 cup vanilla
3/4 tsp pickle crisp per pint or 1 1/2 tsp per quart
Wash and slice cucumbers. Dissolve salt, vinegar, sugar, vanilla and lemon juice. Add spice bag and boil 5 minutes. In each pint jar, add 1/2 stick cinnamon & 3/4 tsp pickle crisp. Pack sliced cucumbers tightly into jars. Ladle vinegar mixture into each jar within 1/2 top. Remove any air bubbles ( I have a vacuum sealer with a jar attachment and I have been using that to remove air as well as securely vacuum on the lids.) Process in hot water bath 5 minutes.
Adjust recipe up or down depending on amount of cukes available."
Vanilla salt: "Split the vanilla pod lengthwise and put into a high glass with screw cap. Cover with the sea salt and seal. Leave to infuse for about 2 weeks. This salt makes salads and sauces to something special. Also a nice small present."
You can infuse vodka, rum, or schnapps with a pod and use it to make flavored cocktails.
"How to make a Vanilla Vodka Cocktail Recipe
2 oz Vanilla vodka (Stoli)
2 oz Vanilla schnapps
1 oz Milk
Mix all ingredients in a cocktail shaker / stirrer and pour into an unusually shaped glass. Add Crushed Ice and decorations."
Balsamic vinegar can also be infused with vanilla.
A LITTLE vanilla is also a nice addition to tomato soup or to glazed carrots.
Sat Jan 05, 2013 4:00 pmForum Host
This is the cooks illustrated recipe for making your own vanilla extract, it's quite good, Vanilla Extract (Cooks Illustrated)
Sat Jan 05, 2013 4:19 pmFood.com Groupie
And here is another good recipe added to your long list of ideas posted in here, so it is going to be difficult for you to select from them, right?.
MADAGASCAR BOURBON VANILLA, BOURBON EXTRACT RECIPE -
By Rita~ 1 review -
Sun Jan 06, 2013 12:44 pmFood.com Groupie
Fresh vanilla buttercream frosting (freezes well)
Sun Jan 06, 2013 2:07 pmForum Host
Since vanilla dessert recipes abound, I thought I would give you a few "savory" recipes. I also included the recipe I use for making vanilla powder (pure ground vanilla beans).
Vanilla Powder (frequently used in savory dishes)
10 vanilla pods
a blender, or food processor
a food dehydrator (not necessary if you don't own one)
Leave pods sitting out for several days (up to several weeks to dry) length of time will depend on how "moist" the pods are.
If you have a dehydrator, use it to dry out the pods.
(Note: Some people like to dry the pods in a low oven - I am not a fan of that method. Since I don't own a dehydrator, I just let them sit out on the kitchen counter.)
When the pods are dry, place them in your blender or food processor, and process until they become a fine powder. Store powder in a tightly sealed jar.
A rule of thumb for using vanilla powder in place of vanilla extract, use half the amount called for in your recipe. (1/2 tsp vanilla powder = 1 tsp vanilla extract)
Moroccan Lamb Stew - 6-8 servings (from a NY Times recipe)
2 pounds lamb leg or shoulder, cut in 3/4-inch pieces
2 tablespoons unsalted butter
1 small onion, grated (about 1/3 cup)
4 cloves garlic, minced
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground cumin
3/4 teaspoon ground vanilla bean powder
1/2 teaspoon red pepper flakes (optional)
1/4 cup apricot preserves
1/3 cup red wine vinegar
1-1/2 15-oz cans chickpeas, drained and rinsed
2 cups good chicken stock
1/4 cup raisins
1/4 cup chopped fresh parsley
2 tablespoons lemon juice
Cooked couscous, for serving
Toasted sliced almonds for garnish if desired
In a Dutch oven or other large, heavy-bottomed pot, melt the butter over medium-low heat. Add the lamb, onion, garlic, pepper, salt, cinnamon, coriander, cumin, vanilla bean powder, red pepper flakes (if using), apricot preserves and vinegar and cook, stirring frequently, until the aroma of the spices is strong, about 5 to 7 minutes. (Do not allow the meat to brown.)
Add chickpeas and stock, bring just to a simmer, then reduce the heat to low, cover and simmer gently until the lamb is very tender, about 1 hour 15 minutes.
Add the raisins and continue to cook, uncovered, until they are nicely plumped, about 10 minutes more. Remove from heat, stir in the parsley and lemon juice, and serve with couscous.
Cornish Game Hens with Cherry Vanilla Sauce - 4 servings
4 Cornish game hens
Coarse sea salt and coarsely ground pepper
2-4 tablespoons unsalted butter
4 cups Bing cherries, stemmed and pitted
4- inches of a vanilla bean, split lengthwise
4 teaspoons sugar or 1 tablespoon honey
1 tablespoon finely chopped fresh tarragon
1 cup ruby port
2 tablespoons cherry vinegar (or other fruit vinegar)
Heat oven to 375 degrees. Rub game hens with salt and pepper and dot with butter. Place in oven and roast until tender, basting several times.
When hens are tender, place on platter and keep warm.
Place pan with juices over high heat, and deglaze pan with cherry vinegar. Add vanilla bean, sugar or honey, tarragon and port, and mix well. Add cherries and cook until cherries are tender and pan liquor has reduced by 1/2. If cherries are tender but the sauce hasn't reduced enough, spoon cherries into a small bowl and continue reducing liquor.
Adjust seasonings, add cherries back into pan to heat if necessary, then pour over game hens and serve.
Herb-Stuffed Chicken Breasts with Black and White Bean Compote - 4 servings (recipe courtesy of Chef Kjartan Skjelde)
Two boneless chicken breasts, cut in half, skin on
Fresh tarragon leaves (six leaves per breast half)
1/2 cup black beans
1/2 cup white beans
2 quarts chicken broth (preferably homemade or low-salt broth)
1 vanilla bean split in half.
4 tablespoons butter
salt and pepper to taste
Carefully separate the skin from the chicken breasts. Slip tarragon leaves under the skin. Place in refrigerator until ready to cook.
Put white beans and black beans into separate sauce pans with 1 quart broth and 1/2 vanilla bean each. Cook until done. Drain off any extra liquid. Mix beans together, add 2 tablespoons of butter, a squeeze of lime juice and salt and pepper. Keep warm.
Heat a heavy skillet, then add chicken breasts, skin side down. Weight breasts with another skillet or brick wrapped in foil. Cook about 5 minutes. Remove from heat, remove weights and allow to cool down slightly.
Flip chicken breasts over and finish cooking in two tablespoons butter, just until meat is no longer pink.
Mound black and white bean compote on four plates. Place chicken breasts on top of compote. Garnish with tarragon sprigs.
Pollo Con Chile Seco - Chicken with Dry Chiles (recipe Courtesy of Dona Gloria Casarin de Vallejo)
1 large chicken cut into serving size pieces
1 cup water or chicken broth
1/4 cup or to taste large dried chilitepin chiles (or substitute other dried chile)*
1/4 cup mild cider vinegar
2 tablespoons lard or butter
3 large garlic cloves, finely chopped
juice of two oranges
2 vanilla beans, split open
salt and pepper to taste
Place the chicken and water into a large heavy pot. Bring to a boil, then cook, uncovered until the water has evaporated and the chicken is cooking in its fat (about 20 minutes for a supermarket chicken). Continue cooking until the skin is lightly browned on all sides.
Once the chicken is cooking, place chiles in a heavy skillet over low heat. Toast, stirring constantly, for about 10 — 15 minutes. They should be slightly darkened, but not burned. Let cool slightly, then grind to a fine powder.
After chicken is browned, remove excess fat, then return to heat. Sprinkle chiles, salt and pepper over the chicken, turning to coat evenly. Add vinegar, lard or butter, garlic, orange juice and vanilla bean, and cook until the vinegar has mellowed and chicken is well cooked.
Serve with rice, beans, tomatoes and tortillas
* You can use pre-ground Mexican chile or cayenne.
New York Steak with Aromatic Herbs
1 1/2 teaspoons kosher salt
1 1/2 teaspoons paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon black pepper
1 teaspoon ground cinnamon
1/2 teaspoon fresh vanilla bean powder
Pinch of ground cloves
4 tablespoons olive oil, divided use
2 to 2 1/4 pounds New York Steaks (2 – 3)
Stir together spices in a bowl. Pat steak dry, then
brush with olive oil. Pat the dry rub over steak on
both sides. Allow to rest at least one hour or longer
if desired. Refrigerate if not using immediately and
bring steak to room temperature for at least 30 minutes
Grill steak on lightly oiled grill rack, uncovered,
turning over once, 4 to 6 minutes total for medium-
rare. You can also pan sauté steak. Put 2 tablespoons
olive oil in large sauté or grill pan on medium-high.
Cook roughly 1 - 2 minutes each side depending on
thickness of steak, then place in oven at 350 degrees
until desired doneness, keeping a close eye on it so it
doesn't overcook. If you prefer, after searing the
steak on each side, turn down heat and cook to
preference on the stove top. Once steak is cooked, let
it sit for 2-3 minutes before slicing. Melt a little
butter on steaks for additional flavor if desired.
Note: Serve leftover steak over baby greens with ripe
pears, grapes or stone fruits in season, red onions and
candied pecans, or make sandwiches on fresh, warm
ciabatta with pear slices, caramelized onions and pea
Wed Jan 09, 2013 6:57 amFood.com Groupie
• A tsp of vanilla in the egg mixture for french toast is wonderful.
• Dash of vanilla in hot chocolate.
• There's vanilla-infused sea salt. http://www.mybakingaddiction.com/vanilla-salt/
I too make my own vanilla extract by using spiced rum as the base.
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