Vanilla extract comes from vanilla pods (or beans). There are three common types that you may encounter: Madagascar or Bourbon- Madagascar, Mexican, and Tahitian. Vanilla is the fruit of a thick green orchid vine that comes from regions, such as the islands of Madagascar and regions in the Indian Ocean. The vine also grows wildly in Mexico – producing a thicker, darker bean with a strong flavor. Tahitian vanilla beans are the thickest and are nearly black in color.

The green pods of the vine are picked by hand in an unripened state and undergo a fermentation process that can take between two to six months. The beans turn into a dark brown color as they age. The vanilla pods are then dried and cured to enhance their flavor.

Vanilla is sold in many different forms, including the very popular extract, pods (beans), powdered, essence and vanilla sugar. The vanilla extract often used in the kitchen is made by steeping the vanilla beans in an alcohol and water solution for several months. Some manufacturers will add sugar to produce a clear dark liquid with a rich flavor.

Make Your Own Vanilla Extract

To experience the flavor of fresh vanilla extract, you can make your own by cutting one whole vanilla bean in half – lengthwise. Place the vanilla bean in ¾ cup of vodka, which equals out to 180 milliliters. Cover the contents tightly and let steep for six months before using.

When cooking, keep in mind that one whole vanilla bean equals two to three teaspoons of vanilla extract.

This recipe is much like the original cupcake recipe of the 19th century. It’s simple, it’s easy, and it is yummy. Homemade cupcakes have a certain something special about them. Maybe it’s the real butter and the vanilla bean flecks from the vanilla bean extract peppered throughout the light, airy cake that make them special or maybe it’s the simple, pure ingredients from a timeless recipe. Whatever it is, this is one dessert that you will be proud to serve. And eat. Top with homemade chocolate frosting or eat them warm from the oven with a glass of milk. Enjoy!

Ingredients:
1 c sugar
1/2 c butter, softened
2 eggs
2 tsps vanilla bean extract
1 1/2 c all purpose flour
1 3/4 tsp baking powder
1/2 c milk

Directions:

1. Beat butter and sugar until well combined.

2. Add eggs one at a time.

3. Stir in the vanilla bean extract.

4. Add flour and baking powder into the mix, then slowly incorporate the milk.

5. Spoon batter into paper cups or in a greased muffin pan and bake at 350°F for 25 minutes.

Ingredients:
– Bread Pudding
3 c milk
3 c unsweetened coconut milk
1/2 c sweetened coconut flakes
1 loaf French bread, 1-inch cubes
3 eggs
3/4 c sugar
2 T vanilla extract
1 T butter

– Mango Sauce
1 mango, peeled and sliced
1/2 c sugar
1/2 c water
1 vanilla bean, cut open

Directions:
Bread Pudding: Preheat oven to 350 degrees. Mix milk, coconut milk, coconut flakes and bread in a large bowl. Whisk eggs, sugar and vanilla extract in a small mixing bowl and then add to bread mixture. Grease a 13 x 9-inch baking pan with butter. Spoon the bread mixture into the pan. Bake on the upper rack of oven until the bread pudding has set and is golden brown on top, about 45 minutes.

Mango sauce: Simmer ingredients for 10 minutes. Remove vanilla bean. Blend in a food processor until smooth. Serve pudding on a bed of mango sauce.

Pairing: Sauternes, France

photo courtesy of Chef Lisa Beels

Danish Apple Cake
If making this for kids: only ages 1 year and up. Little ones can eat the small apple pieces, or heat some apple pieces covered, over low heat in a small pot for 10 minutes and puree into apple sauce.
I’m part Danish by heritage and this has been on our fall menu for years – it’s absolutely delicious!

1 1/2 cup NY State MacIntosh apples, peeled and chopped (only use sweet crispy apples in this recipe)
1 egg
1/2 teaspoon salt
1/2 cup sugar
2 tablespoons real maple syrup
1 teaspoon vanilla
2 tablespoons butter, melted
2/3 cup flour
1 pinch cinnamon
1 pinch nutmeg

Directions:
Preheat oven to 350 degrees F.
Beat together the eggs, sugar, vanilla and melted butter.
Stir in sifted flour, salt and baking soda.
Add the chopped apples, cinnamon and nutmeg; mix well.
Pour into a greased pie plate and bake for 30 minutes or until top is golden brown and center is set.

About the Chef: Lisa Beels is co-founder of PetitePalate.com (gourmet, organic baby food) and a trained chef (she attends Le Cordon Bleu in London). She is co-author of The Petite Palate Quick and Easy Guide to Baby Food. Her blog: www.petitepalatekitchen.com

Enjoy! Thank you, Del Monte!