Homemade Vanilla Bean Paste

Homemade Vanilla Bean Paste is quick and easy to make, and it’s extremely inexpensive when compared to store-bought. Make a huge batch so you’re never without, or share it with the bakers in your life - it makes a wonderful gift! Homemade vanilla extract is also a nice gift, but it has to steep for months before it can be used. Vanilla bean paste, on the other hand, is ready to use in minutes. You’ll need a high-speed blender for this recipe - standard home blenders aren’t powerful enough so be sure to use something super powerful like a Vitamix or Blendtec.

I like to use vanilla bean paste in recipes where the little specs of vanilla will be visible, but you can use it in any recipe that calls for vanilla extract - just substitute equal amounts.

Items needed to make this recipe:

• high speed blender https://link.amazon/B05Jwk1ka

• xanthan gum https://link.amazon/B075crhGM

• vanilla beans https://link.amazon/B0cSuJn7F

• vanilla bean splits / grade b vanilla beans https://link.amazon/B056U4cqj

• light corn syrup https://link.amazon/B0dFXUMPW

• 4oz jars for gifting https://link.amazon/B0cIlKVZG

• 2oz jars for gifting https://link.amazon/B05fWRqYo

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Homemade Vanilla Bean Paste

Printable Recipe

makes about 2 cups of vanilla bean paste

Ingredients

• 50 grams whole vanilla beans (see notes below)

• 75g water (1/3 cup)

• 225g granulated sugar (1 cup plus 2 tablespoons)

• 162g 80-proof vodka (3/4 cup)

• 40g light corn syrup (2 tablespoons)

• 1/4 teaspoon xanthan gum or guar gum

Directions

1. Place all ingredients except for the xanthan gum in a high speed blender and mix on high for 2-3 minutes, until the mixture is dark in color and the texture of the beans is like fine sand.

2. On low speed, add the xanthan gum and blend for about 30 seconds.

3. Pour mixture into jars and store at room temperature indefinitely (mixture will thicken as it cools).

Notes

• Use vanilla bean paste in any recipe that calls for pure vanilla extract (substitute equal amounts).

• You can use fresh or dried vanilla pods to make vanilla bean paste - dried pods are less expensive, but need to process a bit longer in the high-speed blender.

• For the best value, look for vanilla “cuts” or “splits, or buy Grade B vanilla beans.

• This recipe will make about 2 cups of vanilla bean paste - enough for eight 2-ounce jars or four 4-ounce jars.

• Amber jars will preserve the flavor of the vanilla bean paste longer as it blocks uv light from penetrating and degrading the flavorful volatile compounds.

Garlic and Herb Croutons

Close your eyes and think about perfectly flavored, perfectly crisp, buttery croutons. Mmmmmmm. Let me tell you, these croutons are way better than anything you can buy at the grocery store. We like to enjoy them them with soups and salads, but we’ve also been known to snack on them by the handful cause they’re so darn good. Once completely cool, they keep nicely in an airtight container for weeks so I always make extra. Here’s the recipe so you can enjoy your own perfect croutons anytime you like.

Garlic and Herb Croutons

makes 2-3 cups

Printable Recipe

Ingredients

• 2-3 cups of cubed hearty bread (10-12 ounces), cut into 1/2-inch cubes

• 3 tablespoons salted butter

• 1 clove garlic, grated (using a microplane grater)

• 2 tablespoons freshly chopped parsley

• 1 tablespoon freshly chopped chives

Directions

1. Preheat oven to 350F with oven rack in center position.

2. Place bread cubes in a medium mixing bowl and set aside.

3. In a small skillet, gently heat butter, garlic, and herbs together until butter is completely melted.

4. Pour butter mixture over bread cubes and toss well.

5. Spread buttered bread cubes evenly on an unlined half sheet pan.

6. Bake for 10-15 minutes until golden brown and toasty, tossing once or twice during the process. Cool completely before storing in airtight container for up to several days.

Note

• For the bread, I like to use something on the heartier side, like a French baguette or a rustic artisan loaf of some kind.

adapted from Andrew Zimmern