Vanilla extract (Recipe: ice cream chocolate chip cookies)
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Posted by: Kate | October 16, 2006 at 06:55 AM
If I had chocolate ice cream in the freezer, I'd be having chocolate chip cookies for breakfast this morning!
Posted by: 'cousin' Martin | October 20, 2006 at 08:35 AM
To me at least, the "rich and pronounced" taste of Tahitian Vanilla is a cherry undertone. What do others think?
Posted by: Lydia | October 20, 2006 at 08:41 AM
Martin -- so interesting, and as always, I'm grateful for the wonderful foods you bring back from your world travels. We couldn't really pinpoint the flavor at our chocolate and vanilla tasting. I've never been to Tahiti, so I have to ask: do cherries grow there?
Posted by: Steve H | May 15, 2007 at 12:08 PM
Ah, the warm taste of pure vanilla extract can't be beat when it comes to baked goods. But did you know that vanilla extract is also wonderful straight from the bottle sprinkled over fresh fruit? Try placing a little over fresh pineapple slices, melon or even bananas for a true taste of the islands. A truly aged vanilla, if you can find it,isn't harsh with that familiar alcohol bite and is creamier and thicker than what you find on store shelves. No need to add sugar to some of your favorite foods, just sprinkle some fresh vanilla extract over it and enjoy.
Posted by: Lydia | May 16, 2007 at 06:42 AM
Steve, welcome to The Perfect Pantry. Where do you find this luscious thick vanilla extract? The closest I've found is from a little store in West Stockbridge, Mass., called Baldwin's Hardware (they're online at http://www.baldwinextracts.com/). Their extract actually won a taste test in two of my cooking classes!