YumSugar

Do You Cook With Vanilla Beans?

YumSugar — Mon, 26 Jan 2009 09:00:11 -0800

At the Food Fête party this week after the Fancy Foods Show, a representative from Nielsen-Massey Vanillas handed me a kit sealed with a vanilla bean. She suggested that if I didn't want to cook with it, I could take advantage of its pleasant fragrance.

"Oh, don't worry - I'll cook with it," I reassured her. Although they're rather expensive - pods cost around $5 each - cooking with vanilla pods, in my opinion, imparts a more natural flavor than using vanilla extract. I like to use them in everything from cakes to vanilla-flavored hot chocolate. What about you?

Yummy Links: From Fugu to Vanilla Extract

partysugar — Fri, 02 May 2008 08:30:31 -0700

What does Fugu really taste like? - New York Magazine
Wow, Padma can cook! Her cornbread looks surprisingly delicious. - The Morning Show with Mike and Juliet via Amuse Biatch
While we are on the subject of Top Chef, find out what Season 3 contestant Casey Thompson is up to. - Slashfood
Here's a fun project: make all of the dishes on this 50 ways to use bacon list! - Start Cooking

The Food Network was nominated for 8 daytime Emmys. I don't know about you but I really hope Sandra Lee wins for Outstanding Achievement in Hairstyling! - Well Fed Network
Should vegetarians be allowed to demand meat-free environments? - Chow
Learn when it's okay to use imitation vanilla extract while baking. - Baking Bites

Reader Recipe: Homemade Vanilla Extract

YumSugar — Fri, 28 Sep 2007 11:59:13 -0700

Great vanilla extract is made from fresh vanilla beans and can be rather expensive. Sometimes the quality isn't what you expect, and sometimes the flavor is too weak, or too strong. However lucky for us, TeamSugar member Twinkle has shared her recipe for homemade vanilla extract. By making your own extract, you can control all the variables and make it just to your liking. And, the best part? It's super easy, all you need is vanilla beans, vodka and a little time.

To check out her recipe and technique, read more

Recipe submitted by TeamSugar member Twinkle

Update

This is my vanilla extract after three months. Although it was already this dark after just two months, I just never got around to taking a picture. :lazy: I've used it several times and it's amazing!

Pure vanilla extract is ridiculously expensive and often times hard to come by in Scandinavia, so I decided to have a go at making my own.

Here's what you need:
6 vanilla pods/beans
500 ml/2 cups vodka

Split the pods like so

Stuff them in the bottle

Put the bottle in a dark cupboard and let sit for a minimum of 8 weeks. It will get darker and the flavor will become stronger the longer you allow it to sit.

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Come Party With Me: Almost Meatless Thanksgiving - Dessert

partysugar — Wed, 18 Nov 2009 10:15:21 -0800

Finish your almost meatless Thanksgiving with a decadent sweet potato pie. This pie is a dessert traditional to the South, but with its smooth creamy filling and rich sweet flavor, sweet potato pie is welcome on Thanksgiving tables all across America. The dough calls for shortening, however, if you prefer to bake with butter, use that instead. Although the ingredient list includes a whiskey-spiked whipped cream, you can omit the alcohol and employ vanilla extract. To get the recipe which should be made in advance, read more.

Sweet Potato Pie
From Food Network

Ingredients

Filling:
3 medium sweet potatoes (about 1 1/2 pounds)
4 tablespoons unsalted butter
2 large eggs
1/2 cup heavy cream
1/2 cup light brown sugar
1/4 cup light corn syrup
1 tablespoon pure vanilla extract
1/2 teaspoon finely grated orange zest
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
Pinch ground cloves
Dough:
1 1/4 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon fine salt
1/4 cup non-hydrogenated shortening
8 tablespoons cold unsalted butter, diced (1 stick)
1 large egg yolk
1 tablespoon cider or white wine vinegar
Topping:
1 cup whipping cream
1 tablespoon whiskey, rye or bourbon
Candied Pecans, homemade or store bought, recipe follows

Directions

Filling: Preheat the oven to 425 degrees F. Put the sweet potatoes on a small roasting pan and bake until easily pierced with a fork, about 40 minutes.
Meanwhile make the dough:Pulse the flour, sugar, and salt in a food processor with the metal blade until combined. Add the shortening and pulse about 10 times. Add the butter and continue to pulse until it resembles cornmeal mixed with bean-size bits of butter. Beat the egg yolk and vinegar together, add and pulse 3 to 4 times, but don't let the dough form a ball in the machine.
Remove the blade, and gather the dough together by hand. If dough does not come together, sprinkle up to 1 tablespoon of ice cold water over the dough and bring together. Wrap dough in plastic wrap and shape into disk. Refrigerate at least 1 hour or up to 2 days.
Peel the cooked sweet potatoes and mash lightly with a fork; you should have about 2 cups puree. Mix the sweet potatoes and butter in the food processor until smooth. Add the remaining ingredients and pulse to combine. Set aside.
Lightly dust the counter with flour. Roll the dough into an 11 to 12-inch circle and transfer to the pie pan. Trim the dough so that the edges hang about 1/2 inch over the pan; fold edges under and flute as desired. Pierce the crust all over with a fork, and refrigerate for at least 20 minutes or up to a day.
Position a rack in the lower third of the oven of the 425 degree F oven. Line the crust with foil or parchment paper and pie weights or dried beans and place on a baking sheet. Bake until the crust sets and begins to brown around edges, about 25 minutes. Lift foil and weights out of crust, lower oven temperature to 375 degrees F. and continue to bake until crust begins to brown on the bottom, about 10 to 12 minutes more.
Pour filling into the warm crust and bake until set, about 20 minutes. Remove from the oven and cool on rack.
When ready to serve, whip the cream with the whiskey until it holds soft peaks. Top pie with whipped cream and candied pecans. Serve.

Serves 8.

Make ahead: Crust can be made, rolled, and transferred to the pan, then tightly wrapped and frozen for up to a month. Candied pecans can be made and stored in an airtight container for up to 2 weeks.

Candied Pecans

1 large egg white
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1 cup pecan pieces

Heat oven to 350 degrees F.
Lightly beat the egg white until frothy. Whisk in the sugar and cinnamon, and then toss pecans in the mixture.
Evenly spread nuts on a parchment-lined baking sheet. Bake until dry and toasted, about 10 to 15 minutes. Cool.

Makes about 1 cup.

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Come Party With Me: Fast Thanksgiving - Dessert

partysugar — Wed, 19 Nov 2008 15:00:17 -0800

If you are in a hurry for a Thanksgiving dessert, the easiest thing to do is be like Sandra Lee and take some help from the store. Use a ready-made pie crust, instant pudding mix, and caramel sauce to assemble a delicious turtle pumpkin pie. The recipe calls for cool whipped topping, but it really doesn't take that long to make.

If you have the time, I suggest whipping the cream with a couple tablespoons of sugar and a teaspoon of vanilla extract. To look at this easy recipe, read more.

Turtle Pumpkin Pie
From Kraft Foods

Ingredients

1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 graham cracker pie crust
1/2 cup plus 2 Tbsp. pecan pieces, divided
1 cup cold milk
2 pkg. (3.4 oz. each) Jell-o vanilla flavor Instant Pudding
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) cool whip whipped topping, thawed, divided

Directions

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.
Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups cool whip. Spread into crust.
Refrigerate at least 1 hour. Top with remaining cool whip, caramel topping and pecans just before serving.

Serves 10.

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Happy Hour: Vanilla Rum Colas

partysugar — Mon, 25 Feb 2008 14:31:47 -0800

I've been carrying around a ripped-out page of Martha Stewart Living - with a recipe for vanilla rum colas - since the September issue of the magazine came out. I finally got to mixing the drinks this weekend because they were the perfect cocktail to pair with Oscars!

The recipe is a simple classic - basically it's a rum and coke - with a twist. Vanilla extract and orange wedges pump up the flavor, making for a delightful and refreshing cocktail. Want the recipe? Just, read more.

Vanilla Rum Colas
From Martha Stewart

Small ice cubes
3 cups cola
1 cup plus 2 tbsp. dark rum
3/4 tsp. pure vanilla extract
6 orange wedges or 4 sliced kumquats

For each drink, fill a glass 3/4 full with ice.
Add 1/2 cup cola, 3 tbsp. rum, and 1/8 tsp. vanilla. Squeeze orange or kumquats into drink, and stir.

Serves 6.

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Happy Hour: Trentadue Chocolate Amore

YumSugar — Wed, 28 May 2008 16:15:20 -0700

Most people know that red wine pairs amazingly with dark chocolate. However, the folks at Trentadue Winery have taken the amazing combo one step further. Their Chocolate Amore ($25) combines red wine with chocolate and is really the best of both worlds. Trentadue uses the traditional port-making technique but stops fermentation in order to trap more sugar. Once the wine is done aging, the winery adds a bit of chocolate extract to enhance the flavor. It's rich and decadent and goes well over vanilla ice cream. But be warned: It's not meant to be guzzled by the glass - I think you'd end up in a dessert coma - but is meant to be enjoyed sparingly.

So tell me, are you interested in trying this wine? Have you ever had a chocolate-infused wine before?

Reader Recipe: Diabetic Chocolate Mousse Pie

YumSugar — Thu, 09 Aug 2007 07:56:31 -0700

One of my parent's closest friends is diabetic. Unfortunately, I didn't find out until after I made a huge batch of chocolate chip cookies for him. My sister and I felt really proud of our baking accomplishments, walked over to his house, delivered our goods, only to return home and have my mom say, "You know he can't eat those, right?" Luckily the grandkids were in town and devoured all the cookies, but it got me hunting around for a good diabetic dessert recipe. Turns out I didn't have to look very far, as TeamSugar member rlveronica recently posted a fantastic looking Diabetic Chocolate Mousse Pie. It looks tasty enough for even the biggest sweet-fiend and friendly enough for her diabetic dad to eat. If you want to check out the recipe, read more

Recipe submitted by TeamSugar member rlveronica.

My father is a diabetic and doesn't get to enjoy desserts anymore, so I thought I'd make a pie that he could eat and not feel guilty about!

¼ cup unsweetened cocoa powder
1 cup whipped cream (I used Cool Whip Free)
3 tbsps of cold water
1 tsp vanilla extract
14 tsp artificial sweetener (I used Splenda)
1 tsp unflavored powder gelatin
1 store bought or homemade graham cracker pie crust

1. In a small saucepan, soften gelatin in cold water
2. Low heat 'til gelatin dissolves completely
3. Mix in a bowl: cocoa, vanilla & whipped cream until stiff
4. Add sweetener and the liquid gelatin and beat until well mixed
5. Place the mixture in a graham cracker pie crust
6. Chill for 30 minutes to 1 hour

(I added the rest of the whip cream on top!)

source

Got Chocolate Milk?

partysugar — Thu, 27 Sep 2007 01:13:33 -0700

I'm not a huge milk drinker, but every now and then I get a craving for a glass of frothy chocolate milk. I've got one of those cravings this morning because I just realized it's National Chocolate Milk Day! In honor of today's celebration, here are my tips for the perfect glass of chocolate milk:

Use chocolate milk syrup instead of chocolate powder. Sometimes the powder doesn't dissolve fully making for some nasty chocolate chunks.
To make foamy chocolate milk, blend the cold milk and syrup in a blender until frothy.
For a bigger chocolate flavor, add more syrup. If there is too much chocolate add more milk.
Fill glass with coffee ice cubes for a mocha flavored variation.
Use vanilla extract, nutmeg, or cinnamon to jazz up chocolate milk.
Got a chocolate craving? FitSugar recommends sucking on chocolate milk ice cubes.

I'm all about Hershey's chocolate milk, but what about you, what kind of chocolate milk do you like to drink?

Source

What Would You Make???

partysugar — Tue, 25 Sep 2007 07:28:33 -0700

Ok here's the scenario: you are at home and hungry for food. You have to make something delicious for you and your boyfriend/girlfriend/spouse/child/friend but the ingredients you have from the grocery store are limited.

You have several uncooked chicken breasts, a batch of fresh arugula, and a log of herbed goat cheese. Using only the products you currently have in your cupboard and refrigerator, what would you make???

To see the list of ingredients you do have on hand, and to see what I would cook up, read more

I would start by chopping one onion and several cloves of garlic. I would add these to a pan and saute until tender.
Next I would add a can of diced tomatoes and the chicken. I would simmer until the chicken is cooked through and meanwhile, boil and cook the pasta.
I would dress the arugula with salt and pepper, lemon juice and olive oil.
Once the pasta is cooked I would add it to the sauce and toss to combine.
To plate I would pile the chicken and pasta sauce in the middle of a shallow bowl. I would top with a helping of the arugula salad and crumble the fresh herbed goat cheese all over the dish.

Now you know what I would make, how about you, what would you make??

In the fridge you have:
milk
butter
eggs
parmesan cheese
ketchup
mayonnaise
mustard
soy sauce
lemons

In the cupboard you have:
garlic
onions
potatoes
extra-virgin olive oil
vegetable oil
cooking spray
vinegar
hot pepper sauce
Worcestershire sauce
dried pasta
canned tomatoes
canned tuna
flour
granulated sugar
brown sugar
baking powder
baking soda
pure vanilla extract
peanut butter
chocolate chips
nuts

In the spice rack you have:
salt
black pepper
cayenne pepper
crushed red pepper
chili powder
paprika
ground cumin
bay leaves
ground cinnamon
ground nutmeg

Source, Source, Source