Yield: 1 servings
| Measure | Ingredient |
|---|---|
| \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 |
| 4 cups | Brandy |
| \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