Whole Bean Vanilla

Vanilla Bean Apple Crisp The fresh vanilla makes for a warm, comforting experience – like a hug from Grandma 😊 4 cups of sliced apples 1tsp vanilla powder or extract or seeds of one bean ½ cup rolled oats ¼ cup flour/almond flour ¼ cup brown sugar 1 tsp cinnamon 3 tbsp butter or coconut oil melted Heat oven to 350 degrees.  Mix apples and vanilla into a 8x8 or 9x9 baking dish; mix flour, sugar, and oil or butter together to a crumble texture – pat over apple mixture and bake for 30-35 minutes   Sweet Potato Casserole with Vanilla Crowd pleaser – fresh vanilla takes it to a whole new level. 2 cups cooked/mashed sweet potato ¼ cup butter 1 vanilla bean scraped or 1 tsp vanilla powder 1 egg beaten ½ cup evaporated milk 1 tsp salt ¼ cup milk Topping – add 3/4 cup brown sugar, ½ cup flour, pinch of salt, 6 tablespoons of butter and blend well then mix in 1 ¼ c crushed pecans Heat oven to 400 degrees. Mix sweet potato, butter, sugar, cinnamon, salt and vanilla into a large bowl; in a separate bowl mix egg, evaporated and regular milk together – then blend to a smooth consistency. Pour mixture into a 9x13 baking dish. Sprinkle topping over top and bake for 25- 30 minutes.  Another warm and comforting dish to enjoy together.   Vanilla Chai Tea Delicious comfort to share with a good friend 😊 2 sticks cinnamon 1 vanilla bean pod and/or 1 tsp vanilla powder (depending on your preference) 2-4 cardamom pods 1 cup creamer of your choice 1 bag black tea of your preference ½ tsp nutmeg Add water, tea bag, and spices to small saucepan on medium heat; bring to a boil for 10-20 minutes; add creamer and boil for another 5 minutes; remove from heat and strain spices and remove tea bag; top with a sprinkle of vanilla sugar if you want an extra hint of vanilla - pour into a mug and enjoy!  Vanilla Bean Glazed Carrots Yummy asset to a favorite fall vegetable – kids will love it! ½ pound peeled, cut carrots Olive oil to drizzle and kosher salt 6 tablespoons melted butter 1 tablespoon honey 1 vanilla bean scraped Optional:  toast 1 cup crushed pecans Roast carrots with olive oil and kosher salt until done/firm; mix butter, honey, vanilla bean caviar then pour over cooked carrots and add toasted pecans on top of carrots before serving if desired.  Enjoy!       Vanilla Whipped Cream Dreamy whipped cream and a wonderful addition to any warm drink/dessert! 😊 1 vanilla bean scraped or 1 ½ tsp vanilla powder 1 cup whipping cream 3 tbsp icing sugar Pour cold whipping cream into a chilled metal bowl and add vanilla powder/caviar and whip with electric hand mixer to preferred texture.   Vanilla & Spice Turkey Brine Creates a unique and savoury flavor. 1-2 split vanilla beans 1 cup of apple cider of choice ½ teaspoon salt Pinch of peppercorns 1 sprig of rosemary or 1 tsp rosemary and thyme Mix into a bowl and use to baste turkey while cooking Fresh Cranberry Sauce with Vanilla Amazing accompaniment with Turkey! ½ cup water ½ cup fresh squeezed/concentrated orange juice ¾ cup sugar 12 ounces fresh or frozen cranberries 2 strips orange zest 1/8 tsp kosher salt 1 split vanilla bean caviar or 1 ½ tsp vanilla powder Mix ingredients into a saucepan and bring to a slow boil.  Cool and serve.   Vanilla Mulled Cider A warm, comforting blend of flavors to enjoy with friends 😊 1 container of apple cider 1 split vanilla bean caviar or 1 ½ tsp vanilla powder 1 stick of cinnamon ½ tablespoon cloves ½ orange sliced Mix ingredients into a crockpot and simmer on low; strain prior to serving.  Pour into a mug and enjoy!

Vanilla is one of the most known and versatile flavors in the world, but there is so much more to vanilla than is commonly known! The location of where the vanilla is grown and the process used to cure it creates unique flavors, aromas, and specialized uses. Below is a tour of our Vanilla Planet product line: Madagascar vanilla is a universal crowd pleaser and one of the most commonly used/known vanilla beans. It is a rich, creamy, sweet vanilla with deep caramel and bourbon notes commonly used for making extract, in baking cookies, cakes, custards, and ice cream/whipped cream. Tahitian vanilla provides a unique, exotic floral, fruity, cherry like flavor. It is perfect for getting your dish noticed and stand out from the crowd! It is commonly used for delicate desserts such as Panna Cotta, crème brule, fruit tarts as well as in cocktails and syrups. It offers a nice twist in any DIY perfume and body care products. Papua New Guinea (PNG) vanilla is grown in the rich volcanic soils of PNG providing a bold, earthy flavor with hints of cocoa and sometimes licorice. It is great for use in savory dishes such as rubs, sauces, glazes (especially on seafood/pork), in exotic desserts such as chocolate mousse, puddings, and sauces. Sumatra vanilla provides a robust profile adding warmth to sweet and savory recipes. It has a woody, spicy, warm, flavor with balsamic undertones. This vanilla creates next level flavor to spice infused recipes such as Chai, gingerbread, rubs and is great for use in syrups/bitters for cocktails (e.g., Old Fashions, Chai tea latte, meat rubs) as well as honeys or jams. Ugandan vanilla is grown in Uganda’s tropical climate producing beans that are oily and fragrant with a high vanillin content that provides a bold, rich, creamy profile with notes of milk chocolate best used for chocolate-based recipes, ganache, creamy drinks, lattes, vanilla infused oils or butter for baking.  Mexican vanilla was the originator of all vanillas. It offers a nostalgic, spicy, sweet profile that is known for it’s smooth, woody, slightly clove like spice flavor. It is the perfect profile pairing for rich cozy desserts and drinks (e.g., home-made hot chocolate). Quick reference/recommendations for vanilla use: Flavor profile Vanilla Type Best use Creamy, Sweet, Classic Madagascar Ice cream, baking, everyday cooking Floral, fruity, aromatic Tahitian Delicate desserts, perfumes, syrups Smoky, earthy, bold PNG Savoury dishes, chocolate, gourmet blends Rich, chocolatey, creamy Ugandan Ganache, lattes, baking butters Spicy, woody, balsamic Sumatra Spice rubs, Chai, jams, syrups Smooth, spicy, warm Mexican Warm drinks, cookies, spicy desserts The amazing versatility of vanilla brings its own profile and magic to your table and recipes. Whether you are a home baker, chef, or lover of unique flavors experimenting with a variety of vanillas can bring your recipes to next level and open so many different profiles! Consideration:  Experiment by pairing different vanillas with seasonal ingredients or explore a “vanilla flight” by using a different origin in the same recipe to see how it transforms the final dish! Vanilla Uses: Vanilla Pods: What they are: The whole, cured seed pods of the vanilla orchid, containing thousands of tiny, aromatic seeds. How to use:  Hold the bean tip and cut with a sharp knife along the mid-lateral section of the bean and scrape the seeds for use into recipes such as custards, ice cream, whipped cream, milk, cream, and syrups. Use as 1:1 measurement in recipes like that for vanilla extract. Keep the pods for additional use to make powder, syrups, etc.! Vanilla Powder: What it is: Dried and ground whole vanilla beans. Pure, alcohol-free, and ideal for dry mixes. It is available for purchase on our Vanilla Planet website! How to use:  Dry leftover beans and grind in a spice grinder for use to add to baked goods, spice rubs, or pancake mixes, stir into coffee, smoothies, or hot chocolate use sprinkle over whipped cream or fresh fruit. It can be used as you would in most recipes calling for vanilla extract. Vanilla Extract: What it is: Beans steeped in alcohol to extract their flavor — the most common kitchen staple. See our website on Vanilla Planet for the recipe. How to use:  Common universal use in baking cookies, cakes, brownies, or frosting, oatmeal, smoothies, or glazes. Use in savory sauces or marinades for a subtle twist. Vanilla Pods: What they are: The outer bean shell, often left after seeds are scraped and can be reused. Also, once extract is made, the pods can be removed, dried and ground into powder or used to infuse oils or syrups. How to use:  Infuse in liquids for custards or syrups – see simple syrup recipe on our Vanilla Planet website! Make homemade vanilla extract or sugar. Use dried pods in bath salts, candles, or body scrubs. Best for: Infusions, extracts, and zero-waste DIY projects. Vanilla Powder vs. Extract These forms create a unique profile and have distinctive characteristics to consider; however, both provide for a flavorful experience! Overview Vanilla Powder Vanilla Extract Form Ground dried vanilla bean pods Liquid solution made by soaking vanilla beans in alcohol and water Flavor Pure concentrated flavor Rich aromatic, vanilla flavor with slight alcoholic undertones Usage Great for dry recipes or where no additional liquid is desired Ideal for liquids, batters, beverages, extracts Alcohol Content Alcohol free Contains roughly 35% or more Shelf Life Longer shelf life ~ 3 years+ About 2 years if unopened; less after opening Measurement 1:1 (my preference) or can ½ measurement of extract 1 tsp extract = 1 bean caviar or ½ tsp powder Color Impact Adds tiny dark specs to recipes Clear, amber, deep brown liquid depending on bean type/how long beans of soaked in alcohol solution Have fun experimenting with new products and recipes to profile your favorite vanilla flavors and check out our Vanilla Planet website for products/recipe ideas! I love using vanilla powder and caviar and prefer them in most of my recipes!!

  Ingredients: 1 cup water 1 cup granulated sugar 1 tablespoon pure vanilla extract (or 1 vanilla bean) Instructions: Using vanilla extract: In a small saucepan, combine water and sugar. Heat over medium heat, stirring occasionally until sugar dissolves completely. Remove from heat and stir in vanilla extract. Let cool, then transfer to a clean bottle or jar. Store in the refrigerator for up to 2 weeks. Using a vanilla bean: Split the vanilla bean lengthwise and scrape out the seeds. Combine water, sugar, vanilla seeds, and the pod in a saucepan. Heat and stir until sugar dissolves. Simmer gently for 5 minutes to infuse. Remove from heat, discard the pod, cool, and store as above. Tips: Use in cocktails, iced coffee, lemonades, or to sweeten teas. Adjust sweetness by reducing or increasing sugar. For a richer flavor, you can simmer the syrup a bit longer (do not boil hard).