Homemade Vanilla Extract

There is nothing quite like the smell of vanilla. I don't mean that fake vanilla lotion or candle scent -- it's not the same as a real vanilla extract. It's like holiday cheer in a bottle. Plus, with this recipe, you're essentially mixing rum and vanilla beans, and that combination is just heavenly.
When I was making this I didn't want to be done because it smelled so darn good. I know, that's kind of silly, but once you get your hands on some fresh vanilla beans you'll have an Aha moment and finally understand what I mean by, there is nothing quite like it.

I had first seen this on many food blog and DIY blogs online, and the recipe seemed consistent, and the presentations similar: alcohol, vanilla beans, bottles, corks. To be honest, it is on the pricey side of homemade gifts, but it is something that can be used more than once so it has a long-term value for the receiver. Plus, it's not very often that you receive homemade vanilla extract, so it's a fun and unique thing to give away during the holidays.

Most recipes online call for just two beans per bottle, but I enjoy a richer vanilla flavor so I actually add 3 beans per bottle plus the caviar of one-two additional beans scooped into the bottle. This is a matter of personal preference, so you can tweak the recipe to your liking.

You can buy individual vanilla beans in most grocery stores, but they are quite pricey (anywhere from $2-6 per bean!). I recommend buying them bulk online where you will pay a fraction of the price per bean from somewhere like Beanilla. Also, there are differences in vanilla bean flavors, and I have found that Madagascar vanilla beans lend a creamier flavor than others so that is what I used. 

I use dark rum for my vanilla extract, however you can use vodka if you prefer that instead. You see, it can be tweaked and tailored to suit your needs. Hooray!

Makes 6 bottles of homemade vanilla extract
Ingredients:

• 26 ounces of dark rum (750 ml)
• 6 5-6 oz. glass bottles with corks (can be found online or a local craft store)
• 30 vanilla beans
• Small funnel

Directions:

1. Gently split a vanilla bean by slicing halfway through the bean with a sharp knife lengthwise. Use the tip of the knife to spread the bean open, then run the blade down the bean to scrape out the vanilla caviar. Use the funnel to drop the caviar into your glass bottle. Do this twice for each bottle so that there is the caviar of two beans per bottle.
2. Next, gently slice an inch lengthwise in the middle of each remaining vanilla bean to expose the caviar, but do not scrape it out. Depending on the height of your bottle, you may want to trim the beans or cut them in half to fit in the bottle. Place 3 beans in each bottle. 
3. Using the funnel, pour about 4 oz. of rum into each bottle, or until filled with enough room to cork it.
4. Cork each bottle tightly and give them a good shake. Store in a cool, dry place for 8 weeks for optimal flavor, shaking the bottle a couple times per week. The vanilla will keep indefinitely as long as you top the bottle with rum as needed. I recommend that you replace the beans a couple times per year for the freshest taste.

I gave my vanilla extract away within a week of bottling (along with instructions for how to age it properly), because I have found that most people enjoy seeing the vanilla change over time. Plus, even at the beginning when it's more like rum with a little hint of vanilla, it tastes amazing! Think vanilla rum and coke, or vanilla-rum fudge! If you prefer to keep it a surprise, though, that is always a nice gift, too (beware, you might have a hard time stopping yourself from keeping it all to yourself!).
The pictures show the bottles before adding the rum, the color of the vanilla on day one, and the color of the vanilla 3 weeks in.

 This is another recipe I'd originally tried out with my friend Chelsey, and you can see what she's up to in the kitchen these days by visiting her blog, Curio of the Culinary World

Cornish Game Hens with Roasted Carrots and Potatoes

I can't tell you the number of times I've walked past the frozen Cornish game hens at the grocery store and thought, Ooh! Oh. Uh. Never mind. I don't know how to make them. Next time.
So recently when I started to go through the same inner dialogue I cut myself off and said, Yes please, and plopped two hens in my shopping cart. Don't worry, I didn't say that out loud all by myself, I just thought it. Anyway, I'm so glad I finally tried them because they were so juicy and extremely easy to make, and it was a fun meal to have. We actually were so caught up in the meal that I forgot to take a picture of them presented on our plates which looked much prettier than this one!

Ingredients:

• 2 Cornish game hens, fresh or fully thawed overnight in fridge
• 2 sprigs of fresh rosemary
• 1 lemon
• Salt and Pepper
• 6 large carrots, peeled
• 1 lb red baby potatoes

Directions:

1. Preheat oven to 450 F. 
2. Slice the lemon in half and place a half in the cavity of each game hen. 
3. Pull the leaves off the rosemary stalks,  and gently tuck the rosemary underneath the skin on the breast of the birds. Season the hens generously with salt and pepper and place breast-up in a greased baking pan lined with foil.
4. Bake the hens for 15 minutes. Meanwhile, chop the carrots into 3" long pieces, and place in a greased baking dish. Slice the baby potatoes in half and add to the carrots. Drizzle with olive oil, season with salt and pepper. 
5. Reduce the oven temperature to 375 F and add the carrot and potato pan to the oven. Bake the hens and vegetables for an additional 50-60 minutes, or until the Cornish game hen juices run clear. 
6. Let the hens rest for 10 minutes before serving: place a hen on each dinner plate along with the carrots and potatoes. The meat should easily fall off the bone, but be sure to provide each diner with a sharp knife to assist with carving. Helpful tip: I like to provide a bowl for discarded bones and the lemon halves on the table.

Note: I know that many roasted bird recipes call for the wings and legs to be trussed to ensure even cooking, but I have never had an issue with an untrussed roasted bird. To each their own.

Bacon and Green Chili Dip

I was first introduced to this dip by my former roommate Chelsey at a Superbowl gathering during university, and it's a dip that disappears quickly because once you have a little taste you're hooked. I asked her for the recipe afterward, and to be honest I was expecting a hoard of secret ingredients and tricks because it was indescribably delicious. Like, you can taste the bacon and green chiles (seeing them also helps), but it's so much more than that. I brought this dip to a party last night and listening to their comments I remembered my exact sentiments the first time I tried it -- What else is in here? Why does it taste so good? Is that a parmesan taste? Are there olives in here? What seasonings were used? Doesn't it kinda taste like baked potato skins?  What's in it?!   And the best part about it? It's so simple and easy it's laughable. Which is fabulous. Be warned, this dip is super rich and decadent and by no means a "healthy option" dish, but if you're looking for a crowd-pleaser this one will surely do the trick. 

Ingredients:

• 1 lb bacon, thick cut style
• 2 cans diced green chilies
• 1 1/2 cups sour cream
• 1 cup cream cheese, room temperature
• 2 green onions, thinly sliced

Directions:

1. Preheat oven to 375 F. 
2. Chop the bacon into 1/2" pieces (roughly), then cook to your desired crispness (I like it just-crisp in this dip). Drain on a paper towel-lined plate and set aside. 
3. In a medium bowl mix the green chiles, sour cream, cream cheese, and green onions. Fold in the bacon, then scoop into a casserole dish. Bake for 20 minutes or until bubbly, serve hot with tortilla chips, slices of baguette, and/or fresh veggies (such as carrots, celery, bell peppers).

Variations and other add-ins: minced jalapeño, diced black olives, caramelized onions, roasted garlic.

Note: the original recipe I was given had slightly different amounts (1 can green chilies and 1 cup sour cream), but I found for a crowd of 10+ people the portions above are just right as an appetizer that leaves no leftovers. Also, it was originally served in a hollowed out sourdough loaf, which is also yummy but for the sake of minimal prep for bringing a dish to a party, I leave it in a casserole dish.

If you want to see what else Chelsey is cooking up these days, please visit her blog: Curio of the Culinary World

Chocolate Pecan Pie

I have been trying a few new pie recipes this year, and yesterday I made a Chocolate Pecan Pie that I will definitely be making again soon. Chocolate is something that I will never tire of, and this pie has only made it easier to love that cocoa goodness. I based this recipe off Martha Stewart's Chocolate Pecan Pie with only a few tweaks (more vanilla and pecans, and I swapped the light corn syrup for golden). To be honest, I was about to make a pie with a hybrid of recipe tips from online, then I found the Martha Stewart pie and it was exactly what I was trying to make, so, thanks Martha!

Ingredients:

• 4 ounces of dark chocolate
• 4 large eggs
• 1 1/2 cups golden/dark con syrup
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 1 1/2 cups pecan halves
• 1 recipe of basic pie crust for 9" pie plate (see links below for recipes)

Directions:

1. Preheat oven to 350 F. Place the rack on the lowest shelf in the oven.
2. In a double boiler melt the chocolate until smooth, then set aside. How do you do that? Place a heat-proof bowl over a smaller pot of water (the bowl should not touch the water, simply sit above it), put the chocolate in the bowl, then turn on the heat to simmer the water in the pot. The heat will melt the chocolate slowly so you don't have to worry about burnt chocolate.
3. In a large bowl add the eggs and beat them lightly. Mix in the corn syrup, vanilla, and salt. Then slowly fold in the melted chocolate. 
4. Pour the chocolate mixture into the prepared pie crust, then place the pecans on top. They will remain floating on the top layer, so feel free to get artsy with this part! 
5. Place the pie plate on a rimmed baking sheet, then transfer the sheet and pie into the oven. Bake for 60 minutes, or until the filling jiggles only slightly when the pie plate is nudged. (Martha Stewart's recipe quoted 50-60 min, but I found mine took closer to 65, so keep an eye on your pie).

Let the pie cool on a wire rack for at least 4 hours. Serve room temperature or chilled with vanilla ice cream. Enjoy!

Pie crust recipes:
Martha Stewart's Basic Pie Crust
Pioneer Woman's Perfect Pie Crust