Homemade Vanilla Bean Paste

Homemade Vanilla Bean Paste

When I first moved to California, one of the things I had a hard time finding, was vanilla beans. In Denmark I never used vanilla extract, only real vanilla beans or vanilla sugar. So I always got vanilla beans sent to me in Care Packages. Eventually I discovered vanilla bean paste, and used that for most things, except for vanilla wreaths and our Christmas dessert Risalamande. Here I wanted the truer delicate vanilla flavors from the beans. Around the month of December you can find ok vanilla beans, but they aren’t as thick and plump, as the onc’s I got from Denmark. Somehow I got dragged into a vanilla cult, and now i buy the most beautiful thick and plump vanilla beans to a reasonable price online. Access to great vanilla beans, made me want to try making my own vanilla bean paste without any extract, and this recipe from Karas Couture Cakes is the most clean recipe i have found.

Makes about 250-300 ml (8½-10 fl oz)

Ingredients:

• 16 whole vanilla beans

• 250 g water

• 300 g sugar

• 50 g glucose

Directions:

Cut off the ends of the beans, you can save these, dry them and use them for vanilla sugar.

Chop the beans into a 1/2-inch (~1cm) long pieces. Using a food processor, spice grinder or Vitamix blender, grind the beans with about half the sugar. Work in batches, so you don’t overheat machinery or the vanilla and sugar mixture. You are looking for a grey/brown sandy looking mixture.

In a medium saucepan mix the rest of the sugar, water and glucose, and heat it to a boil, let it boil for a few minutes. Add the vanilla sugar mixture to the saucepan, and let it boil for another 2 minutes, before removing from the heat.

Strain the vanilla through a fine meshed sieve, and use a flexible spatula to massage as much of the paste through the sieve. You can save this pulp and use it to make extract or vanilla sugar. I didn’t do that as I allready had some extract brewing and didn’t need more.

Pour the vanilla bean paste into clean scolded glass containers, and close the lids tightly when completely cooled. Store the vanilla bean paste in a dark place like a pantry.

DO NOT REFRIGERATE

Use vanilla bean paste in cakes, custard, ice cream, and where you would use vanilla sugar or extract.

Enjoy!

Preserved Cherries - Syltede Kirsebær

Preserved Cherries, here on some Risalamande.

2020 has been a strange year, we all had to adapt and have to live without a lot of things we take for granted. A lot of parties and gatherings were canceled, friends and loved ones we couldn’t hug. Personally I was going to have a big party for my fiftieth birthday, with friends and families from Denmark coming here to celebrate. I don’t think I have to tell, that didn’t happen. I hope to postpone the party, and I’ll stay 49 until that happens.

I think 2020 also became the year, a lot of people learned to bake sourdough bread, that is one of the good things to come out of the pandemic.

Now we are getting close to my favorite time of the year - Christmas. I love all the lights and decorations, all the treats and cookies. I hope this holiday season will bring you a lot of joy too, even though we have to do some thing’s differently, let’s make this December extra special.

On this first Sunday in Advent I want to share these preserved cherries with you.

Growing up I was accustomed to my moms homemade everything. But even she slacked and started buying things, to make her life easier. But some tings remain in your memory as the best and real taste of something. Preserved cherries comes to mind. We had a cherry tree in our allotment (kolonihave), filled with dark tart cherries. Cherries you wouldn’t steal of the tree as a kid, or you would only do it once. But my mom made the best preserved cherries, perfect for the traditional Danish Christmas dessert Risalamande. She even cracked the pits from the cherries and put the kernels in the preserving syrup, giving it a strong almond taste. This was the real taste of Christmas. And this was the taste I rediscovered after making these preserved cherries for the very first time.

Makes 4 jars.

Ingredients:

• 680 g pitted tart cherries, I used frozen

• 525 g sugar

• 50 ml water

• 50 ml amaretto liquor

• 40 ml vinegar

• 1 vanilla bean

Directions:

Split open the vanilla bean and scrape the seeds out. Spread the seeds in some of the sugar, this helps with distribution of the seeds.

In a large pot add water, sugar, vinegar, amaretto, vanilla bean (seeds and pod), cherries, and warm it up slowly until it starts to boil lightly. Remove pot from the heat, and set it aside to cool and marinate for a few hours.

Prepare the jars and lids, scolding them and swirl some 100 proof vodka in them, set aside.

Bring the cherries to a boil, remove from heat, and bring them to a boil again, do that one more time, and scoop the cherries into the 4 prepared jars. Bring the liquid to a boil again, and let it boil and reduce for 5-7 minutes, before pouring over the cherries. Close jars and let then cool. Clean the outside of the jars and place them in a cool and dark place for about 20-30 days fore serving.

The preserved cherries will keep 3-5 months in a cool dark place and about 20 days opened.

Serve the prepared cherries on Risalamande, ice cream or other desserts or cakes. The syrup taste fantastic diluted with water or in drinks.

Enjoy!

Salted Almonds

Salted Almonds

Salted almonds are a perfect snack pre-dinner, with an afternoon drink or when you are craving something salty. And they are really easy to make. You can change them up with whatever spices you like. Today I added some smokiness with smoked paprika.

Make a small bowl full.

Ingredients:

• 200 ml water

• 3½ tablespoons sea salt

• 2½ teaspoons smoked paprika

Directions:

Boil the water and dissolve the salt in it. Add the paprika and the almonds. Let it come to a boil. Take off the heat, and let the almonds soak for about 20 minutes.
Drain the water from the almonds, and spread the almonds in an even layer on parchment paper lined baking sheet. Bake the almonds at 300℉ (150℃) for about 20 minutes. Let the salted almonds cool completely before eating.

Enjoy!

Mrs. Child's Cheese Crackers

Southern Cheese Crackers

It’s no secret I LOVE cheese. So when a friend of mine told me about these cheese cracker, it was a no-brainer, I had to make them. The most surprising was, that it took me almost a month to do so.
These crackers a very addictive, and pair well with a cold beer or a nice glass of wine. If you’re not into the spiciness, then drop the cayenne.

Recipe by Robyn Stone.

Makes 40-60 crackers.

Ingredients:

• 200 g (2 cups) freshly shredded sharp cheddar cheese

• 112 g (1 stick) salted butter, softened

• 1 teaspoon salt

• ½ teaspoon cayenne pepper

• ¼ teaspoon freshly ground black pepper

• ⅛ teaspoon garlic powder

• 60 g (½ cup) pecans, finely chopped

• 145 g (1½ cups) all-purpose flour

Directions:

Cream the butter with the grated cheese for about 3 minutes. Mix in the salt, cayenne, black pepper, and garlic powder. Add the flour a little at a time, stirring after each addition until the ingredients are well combined and a dough forms. If the dough seems a little dry, ad 1 or 2 tablespoons of water.

Shape the dough into two 1-inch (2½ cm) diameter logs. Wrap in parchment or plastic wrap. Twist the ends and refrigerate 30 minutes or overnight.

Preheat oven to 375℉ (190℃). Line 2-3 baking sheets with parchment paper.

Cut the logs into ⅛-inch (⅓ cm) thick slices and place ¼-inch (1 cm) apart on the prepared sheet.

Bake until light golden brown, about 12-15 minutes. Transfer to a cooling rack to cool completely. The crackers will keep in an airtight container for up to 1 week. This is theoretical because they evaporate faster in my house.

I can recommend making some extra dough, and freeze it, for an easy snack for when you have guests.

Enjoy!

Pickled Cucumbers

Pickled Cucumbers

My parents grew their own vegetable in their large vegetable garden, and of course my mom made sure to preserve the large amount of produce by pickling and freezing. We all loved my moms pickled cucumbers, with our dinner or on the open faced sandwiches. Especially on liverpate. So when I found crown dill and pickling cucumbers at my local grocery store, I had to try my moms old recipe. I have a hard time learning that the pickled cucumbers in my world are called pickles here in the States, but eventually I might learn to accept it. 😉

5-8 jars.

Ingredients:

Brine:

• 200 g salt

• 2 liters (68 oz) water

Pickling:

• 1500 g pickling cucumbers

• 1250 ml vinegar

• 780 g sugar

• 13-15 slices fresh horseradish

• 5 teaspoons yellow mustard seeds

• 1 teaspoon fennel seeds

• 2 teaspoon black peppercorns

• 8 crown dill (1-2 in each jar)

• 6-8 dried red chilies

Direction:

Combine the salt and water in a pitcher and stir until the salt has dissolved. Rinse the cucumbers thoroughly and snip off the blossom end stem. Prick cucumbers with a table fork. Set aside. Pour the salt water over the cucumbers. Place a plate on top to keep the cucumbers submerged. Let stand 12 hours in the refrigerator. Drain the cucumber and place them in scolded* jars. Add horseradish, dill and the spices to the jars.

I sliced 4 of the cucumbers in thick slices for some more spicy pickles. I placed the slices in 2 smaller jars with 1 fatalii chili in one and 1 habanero chili in the other. HOT HOT HOT  🌶 🌶 🌶  

Boil the vinegar with the sugar, and pour it in the jars, making sure to cover the cucumbers completely. Place the lid on the jars, not tightening them completely.

After 2 days, drain out the vinegar and let it come to a boil, maybe adding more vinegar and sugar. Pour the vinegar over the cucumbers again, adding new horseradish and/or sodium benzoate. Seal the jars tight. Do not boil the horseradish.

*You need to clean the jars and sterilize them by soaking them in boiling water. Same goes for the lids. Submerge the lid for a few minutes in a bowl of boiling water. Rinse jars and lids with alcohol like strong vodka or cognac. 

These will keep for a few months at room temperature, but you can keep them in the refrigerator  too. In my house they won't last long.