Brief History of The Vanilla Bean - Plus Recipes For Rum Caramel Pineapple Sauce And Basil Lemonade (Actually Basil Martinis)

Ah there are things that we have gained by ill means – usually the best stuff. And when the Spanish conquistadors invaded Mexico and set about their pointy hatted missionary slaughters – they got some good stuff. Really good stuff. Chocolate. And it’s finest partner in crime, Vanilla. The word itself stems from the name “little pod” and its goodness is global, it’s history touching on a number of social woes and attempts to normalize. This is the origin of that bottle of “infused” alcohol known as extract that we’re used to seeing. Forget it. Go to the source and use the real thing if you can. It’s pretty darn awesome.

A native Mexican, the vanilla vine is actually an orchid. Today there are over 150 varieties of Vanilla Orchids, with varying strengths and flavors. But they all have one thing in common – they’re labor intensive little buggers to harvest. The strange little flowers are hermaphrodites, but private ones – with an organic curtain separating their naughty bits. In their native Mexico the flowers are dependant on a favorite growth partner as well as a black bee for pollination. That black bee turns out to be a species of hummingbird. But of course, as sacrilegious folk, we set about trying to force it and migrate the plant as soon as it was discovered in the 16th century – with only moderate success. A French slave in the 1800’s cultivated the “thin bamboo method” native to a tropical climate, that’s what these orchids crave. And no surprise, like most orchids, they are sensitive. Similar to wines, the soil and environment affect flavor greatly to boot. All of which is very interesting and covered in books, novels, wikipedia and elsewhere. To you, what matters is (a) what kind is best (b) how to tell and (c) how to play with it to the best flavor end. Right? Right. But first – let’s talk “fruit” of sorts, so that stuff will make more sense.

The vanilla bean, already a pain to cultivate, with individual hand pollination each flower has to be watched and then each bean hand-harvested, singly, as each matures in it’s own time. Major pain. Also after collection, the beans have to be “killed,” sweated then cured before shipping. This is part of why it’s so expensive. The process often uses sunlight during the day and a cozy warm wrap at night. Before this, there is no real flavor. It has to be done and takes up to 22 days. Ouch. The seed pod, with it’s ripening halted by drying through heat or air – turns out looking very much more like a withered stick filled with tiny black seed specks. But enough about the background, let’s talk about use. Oops. One more thing, if you get a pod with a white crystallized bit showing, don’t fret. Check to make sure it’s not mildew but crystals and rest assured that it’s normal. The French have some fancy word for it, but they’re just normal. Let it go.

Many people split the seeds, scrape them out and throw away the bean “shell.” Don’t be those people. There’s flavor there. And here’s another tidbit, you can reuse them. Again and again until they’ve drained every last aromatic scent. So, wait, how do you pick it out first? Did you think I forgot? No. But like true wine snobs or coffee freaks, you have to either go with what’s easily available or dive completely in and do the research yourself. Learn what you like. Try different varieties and accept that this is not a hobby for the poverty stricken. Me, if it’s available and looks good – I’m gonna take it and use it. After all, I only have one gourmet store nearby. My road is already paved. So if you have a variety to play with, do so! Much like the raging sea-salt variety trend, it will be rewarding and you’ll have cocktail conversation for weeks. I’m not going to get sucked into the discussion right now. I want to make some stuff. Here’s the basics of buying:
Look for shiny and black, tender, plump and moist beans, if they have the fancy French powder on them – they are superior. Stay away from hard, dry or crispy beans – they’re old. And store the loves where they can be cool and dry in airtight container to avoid mildew.

So you don’t have to toss the shell, and shouldn’t. Got it. The whole bean has a complex flavor and aroma worth savoring. But you should open them and feel free to scrape the seeds out for use. They look nice in everything. Think of it as a bean/herb if you wish. Surface area is what you’re after. And liquids will help resuscitate the dried, withered loves and plump them up for even more release. Say you have a great dessert you want to make and use a bit of whole bean and seeds. When you’re done, rinse it off – the bean that’s left over, and put it (dried) into a container of sugar. This is vanilla sugar after some time – maybe a week or so. And it will make your coffee sing. Or other desserts.
And you won’t have to use so much “vanilla extract” in your cookies. You’ll have the infused sugar to really kick them up a tad. Use this for sugar cookies and Santa will be extra kind next year. But don’t wait to start playing with vanilla til then.

But what’s the deal? I don’t make ice cream, sugar is swell – but gimme some recipes you say. Okay. Let’s start with the silly extract you used to buy. I’m sure you only got pure, authentic right? Don’t lie to me. Just listen to this: You can make your own, with a great side product that makes my wee pulse quicken.

Cut a whole bean in half lengthwise to reveal the seeds and put it into _ cup of vodka (180ml). Let it steep with a tight cover for about six months. Bam, you have extract. Now, while that’s all good and fine. I like to take a full bottle of vodka and do the same, what you get is flavored vodka that kicks the butt of the “pre-infused” kind that costs more.

Already made ice -cream with your vanilla flavored beans? Just steep the cream, trust me this calls for specks. The amateurgourmet.com has a great recipe for the ice cream if you need one. But what you need now is a topping:

Rum Caramel Pineapple Sauce
1-tablespoon butter
2-3 tablespoons dark brown sugar
1 fresh pineapple, cubed
2 tablespoons dark rum
1/2 Vanilla Bean (always cut down it lengthwise to open.

Like most caramel sauces, the butter needs to melt first, and then blend with the sugar until absorbed over medium to high heat (keep stirring constantly). Add your fruit, rum and scraped vanilla bean as well as the seeds you’ve removed. Reduce it gently (keep stirring) until it is viscous and your pineapple is glazed with loveliness. Take out the bean to use again. Invite friends over. Put that bean as-is into a cocktail glass and let the sugary love spread into your rum some more while you wait for me to come over. Mmmmm.

Basically, cream or milk is a great way to bring in vanilla flavor. All you have to do is let it steep over heat to absorb as much of the complex aroma and taste as possible. Hot chocolate from scratch – oh yeah, do it. Alcohol is always a great carrier. But is that it? Well, today, for me – yes. Because I’m in love with this next drink. For you, anywhere you use milk or cream or sugar – cheesecakes, muffins, French toast… can benefit from a bean attending. Play with it. Look it up, there’s a million things you can create. And never just whip cream again, when you can whip “vanilla” cream. Just steep, heat or add your own extract. But back to my new favorite cocktail – in non-alcoholic form since it’s not even 10am yet. But with directions to kick up later. See? I can be mature. Basically, this is lemonade using a simple syrup that you’ve infused with vanilla.

Basil Lemonade (Actually Basil Martinis)
1 vanilla bean
3 Cups H20 (water for those of you non-chemists)
_ Sugar (vanilla sugar if you want for double-flavor!)
1-Cup Fresh Basil Ripped/Shredded
10-12 lemons squeezed (one cup of juice)

(Extra whole Basil leaves for garnish)
(Ice)
(Vodka)

Split your bean, always lengthwise! This is about surface area, remember? Mix everything but the lemon juice and heat to a simmer, dissolving the sugar. Remove from heat and steep covered for twenty or thirty minutes. Make ice while you’re waiting. And squeeze some fresh lemon juice. You’ll need one cup. If you’re going to use concentrate just stop reading now. Sacrilege!

Strain your “basil vanilla” tea and chill. Remove the bean to dry and use again. Now – for the real step.

Kick everyone out who doesn’t want martinis. Rub a lemon wedge around your martini glass and rim with sugar (lightly) this is really just showing off, but it looks nice. Find your martini shaker, your fresh ice and the best vodka you have (I really like Hangar) then put about 50/50 in and shake with ice (I prefer mine more at 20/80). Strain into glass and put in a nice whole basil leaf to show off. Bring to me. And one of those sugar cookies, too.

Of course, if you’ve thought ahead and infused your vodka with vanilla, you can just pat yourself on the back and use that with your vanilla sugar without adding the bean to your basil-tea. Foresight is everything. I hug you from afar. [ sources for vanilla ]