I was introduced to homemade vanilla when I was still in college and have refused, out of pure snobbery, to ever use store-bought vanilla again. I’ve been using the same bottle of vanilla extract for a few years now and have finally decided it’s time to retire the vanilla bean I’ve been using, poor abused thing.
Insert funeral dirge here
Over the Christmas holidays I got to go into a serious spice shop in Pittsburgh, Penzey’s Spices, and was excited to find they offered two different types of vanilla: Mexican and Madagascar…ian (Madagascarian. That sounds right…right?). I thought replenishing my vanilla extract stores would be the perfect time to try out these new varieties and learn a little more about vanilla flavoring.
If you’re looking for a wonderful review and description of differing vanilla flavors, stop puttering around the internet and go straight to Vanilla Garlic. He has spectacular descriptions of vanilla from different regions and he includes suggestions on how they might be used. Here’s what he had to say about vanilla from Mexico and Madagascar:
Mexico – This vanilla is sweet, smooth and creamy. This vanilla is designed for infusions for milk, pastry cream, whipped cream, and all manner of ice creams. My personal favorite.
Madagascar – Dark, full bodied, and rummy with a hint of tobacco, just like Rob told me it would be. Perfect for recipes that might be flambed or if you need a vanilla to stand up to powerful flavors that might overshadow it.
Don’t those descriptions make you want to go make something vanilla-y right now?
Penzey's Spices: Vanilla Beans
A opposed to the last time I made extract, I’m going to use vodka in the extract instead of clear rum. It’s nothing against rum (in fact given the option of pure alcohol, I will always take rum over vodka), but rather that from what I’ve read vodka is the more appropriate choice for a pure extract as it’s more flavorless so will pick up the vanilla flavor better. Then again, perhaps I should do extra experimentation by making extracts using rum, vodka, and bourbon. Do you think the differences will be significant enough to warrant trying this out?
On top of this, I plan on doing something I’ve never done before: using the actual vanilla beans in a recipe (BUM BUM BUUUUUUM). I’ve always only used extracts when requiring vanilla and the price of vanilla beans always made me wary of destroying an entire bean for one simple recipe. But to hell with the cost (I’M CRAZY)! I’m curious and love vanilla…it’s time to take off the training wheels!
Does anyone have a favorite vanilla recipe they think I should use to test out these flavors? I’m thinking either Smitten Kitchen’s vanilla bean pudding or Vanilla Garlic’s vanilla sugar cookies.
Mary Gezo
Formerly of both n00bcakes and !Blog, the two magically become one on Spatialdrift; expect some lazy baking and serious nerditude. Also, I love semicolons.
I LOVE Penzey’s on the strip… did you hit Pirmanti’s too? How could I forget your family’s from the ‘Burg
I’ve been wanting to try these for awhile. They look yummy:
http://thepioneerwoman.com/cooking/2010/04/petite-vanilla-bean-scones/
I’m not tech savvy enough to make links clicky. Forgive me.
@rachel – OMG we went to the Strip for the first time this year, and Joe and I officially decided it’s becoming tradition. We didn’t go to Pirmanti’s, but I’ll put that on the list for next year. 😀
@Rai – Ooo, those look pretty tasty! I’ll put them on my list. ^_^
What a great idea. I have never done this. But i would love to make my own extract. Thanks for sharing. As far as making things with vanilla. What about Vanialla ice cream. I love homemade vanilla ice cream. I made this fabulous Honey ice cream that is out of this world with vanilla beans too – http://delishhh.com/tag/ice-cream/
Vanilla!! I had never put much thought into it until the Easter Bunny (fo’ real) gave me some Nielsen-Massey bourbon vanilla extract last year. All of a sudden, my world got fancy. My sister found vanilla beans at Costco at 10 for $11, so I should totally try to make some extract. Though Penzey’s vanilla beans >>> Costco vanilla beans, I’m sure…
@Delishhh – Honey…now that’s a flavor of ice cream I’ve never had before! I may have to check that out sometime. ^_^
@Jessica – That Easter Bunny…he’s such a nice guy. Really, extract is so ridiculously easy to make I figure there’s no reason for me to ever have non-homemade vanilla extract again. Though as you can see, my supplies are perilously low. >.>