Vanilla Bean Paste

 I like to use vanilla bean paste when I bake.  When vanilla got so expensive, vanilla bean paste did also.  I started to buy vanilla beans from a co-op I found on Facebook.  And found this recipe for vanilla bean paste.  This recipe is best made using a high powered blender (ex: Vitamix).

Vanilla Bean Paste

Ingredients:

• 4 oz. (114g) fresh vanilla beans
• 6 oz. (170g) water
• 16 oz. (454g) granulated sugar
• 12 oz. (340g) vodka or light rum (80 proof)
• 2 oz. (57g) light corn syrup
• 1/2 tsp. xanthan gum (optional but recommended)

Directions:

1. Cut the  vanilla beans into about 3 pieces each.  Add all of the ingredients, except the xanthan, to the blender jar. It helps to just set the blender jar on the kitchen scale and use the tare function to add each ingredient. 
2. Slowly turn the speed of the blender to high and let it run for at least 2 minutes. Stop the blender and check to see that the vanilla beans are broken down into bits as small as the vanilla caviar itself. Process longer if needed.  Turn the blender back on medium-low speed and slowly sprinkle the xanthan gum in through the port in the lid. Let run for about 15-30 seconds to evenly disperse the xanthan gum. 
3. The paste will thicken as it cools to room temperature.

Store paste at room temperature in an airtight container. I keep mine in a jar.  Let the paste sit at room temperature, ideally at least one month, to mature and soften the alcohol flavors.  Paste can be used immediately if using in a cooked application like a cake batter. 

Vanilla bean paste can be used 1:1 in any recipe that calls for vanilla extract.

Cranberry Citrus Coffee Cake

 When our citrus was ripe, I was looking for a cake recipe to use some.  I also had cranberries in the fridge that needed to be used. This was the perfect cake for citrus and cranberries!

Cranberry Citrus Coffee Cake

Ingredients:

• 1 cup (200 grams) granulated sugar
• 1/2 cup (113 grams) unsalted butter, melted
• 2 large eggs (100 grams)
• 2 T. orange zest
• 1 T. lemon zest
• 1 tsp. vanilla extract
• 1 1/2 cups (188 grams) all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. kosher salt
• 1/2 cup (120 grams) sour cream
• 1/4 cup (60 grams) whole milk
• 1 1/4 cups (92 grams) fresh or thawed frozen cranberries

Walnut Streusel (recipe follows)

 Citrus Glaze (recipe follows

Directions:

1. Preheat oven to 350 degrees.  Spray a 9-inch springform pan with baking spray with flour.
2. In a medium bowl, whisk together sugar, melted butter, eggs, zests, and vanilla.
3. In another medium bowl, whisk together flour, baking powder, and salt.  Whisk flour mixture into butter mixture.  Add sour cream and milk, whisking just until combined.  Pour into prepared pan smoothing top with an offset spatula.  Top with cranberries; sprinkle with Walnut Streusel.
4. Bake until a wooden pick inserted in center comes out clean, 45-50 minutes. Let cool in pan for 15 minutes.  Remove from pan, and drizzle with Citrus Glaze.  Serve warm or at room temperature.

Notes:  If using thawed frozen cranberries, make sure to pat them dry before using.

Walnut Streusel

Makes about 1 cup

Ingredients:

• 1/2 cup (63 grams) all-purpose flour
• 1/2 cup (57 grams) chopped walnuts
• 1/4 cup (50 grams) granulated sugar
• 1 tsp. orange zest
• 1 tsp. lemon zest
• 1/4 tsp. kosher salt
• 3 T. (42 grams) melted butter

Directions:

In a medium bowl, stir together flour, walnuts, sugar, zests and salt.  Stir in melted butter until mixture is crumbly. Crumble with your fingertips until desired consistency is reached.

Citrus Glaze

Ingredients:

• 1 cup (120 grams) confectioner's sugar
• 2 T. (30 grams) sour cream
• 1 tsp. orange zest
• 2 tsp. orange juice
• 1 tsp. lemon zest
• 1 tsp. lemon juice
• 1 tsp. whole milk

Directions: 

In a small bowl whisk together all ingredients until smooth.

Bourbon Chicken

 This is a quick dish to make and works good with rice. Of course you need to have some bourbon in your pantry.

Bourbon Chicken

Ingredients:

• 1/2 cup soy sauce
• 1/2 cup packed brown sugar
• 1/4 cup water
• 2 T. bourbon
• 1 tsp. toasted sesame oil
• 1/2 tsp. pepper
• 2 lbs. boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
• 2 T. cornstarch
• 2 T. vegetable oil
• 2 garlic cloves
• 1 tsp. grated fresh ginger
• 2 tsp. cider vinegar

Directions:

1. Combine soy sauce, sugar, water, bourbon, sesame oil, and pepper in 2-cup liquid measuring cup. Microwave until hot, about 2 minutes. Whisk to dissolve sugar.  
2. Toss chicken, cornstarch, and 2 T. soy sauce mixture in bowl until thoroughly combined. 
3. Heat vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering.  Add chicken  and cook, stirring occasionally, until browned and cooked through, about 10 minutes.
4. Stir in garlic, ginger, and remaining soy sauce mixture. Bring to boil and cook until sauce is syrupy and rubber spatula dragged through it leaves wide trail before filling back in, 6-8 minutes.  Off heat, stir in vinegar.
5. Serve with rice.

24 Hour Omelet

 This is an easy make ahead egg bake.  Sometimes I want a meatless egg bake and this one fits the bill. 

24 Hour Omelet

Ingredients:

• 3 T. unsalted butter, softened, plus extra for the baking dish
• 10 slices high quality white sandwich bread
• 12 oz. cheddar cheese, shredded (about 3 cups)
• 8 large eggs
• 3 cups whole milk
• 1 small onion, grated on the large holes of a box grater
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1 tsp. dry mustard
• 1/2 tsp. hot sauce

Directions:

1. Butter the bottom and sides of a 13 by 9 inch baking dish.
2. Spread butter evenly over 1 side of each bread slice. Cut the bread into 1 inch pieces. Scatter half o the bread evenly in the prepared dish and sprinkle with half of the cheddar.  Repeat with the remaining bread and cheese.
3. Whisk the eggs in a large bowl until combined, then whisk in the milk, onion, salt, pepper, mustard, and hot sauce.  Pour the egg mixture evenly over the bread and press lightly on the bread to submerge.
4. Wrap the dish tightly with plastic wrap and refrigerate for at least 8 hours or up to 24 hours.
5. To bake, adjust an oven rack to the middle position and heat the oven to 350 degrees.  Unwrap the casserole and bake until puffed and golden brown, about 1 hour.  
6. Serve immediately.