Yield: 1 servings
|\N \N||Whenever a recipe calls for vanilla, use this sweet-smelling|
|\N \N||Flavoring instead. For best results, use top-quality brandy and|
|\N \N||Moist and fragrant vanilla beans.|
|\N \N||Makes 1 quart|
|8 eaches||Vanilla beans|
|\N \N||Additional vanilla beans (optional)|
|\N \N||Cut 8 vanilla beans crosswise into thirds. Using very sharp|
|\N \N||Knife, split each piece open lengthwise; do not cut through. Place|
FROM: JIM VORHEIS
pieces in jar. Cover with brandy. Seal tightly; shake well. Let stand 3 weeks at room temperature, shaking jar several times a week.
Open jar; aroma should be very rich with vanilla. If not, let stand 1 more week. Strain essence through coffee filter paper. Using funnel, fill narrow-necked bottles with essence, leaving ¼-inch space at top. Add 1 vanilla bean to each bottle if desired. Seal tightly.
Store in cool dark place. Bon Appetit Submitted By PAT STOCKETT On 11-17-94