What's in a Dame

Take off 'pressure' of giving

If you and I exchange Christmas gifts, please look away. Quit reading.

A short list: Lisa, Carla, Allana, Linda, Sandy. Go no farther! Avert your eyes! Now!

I see you peeking, Lisa!

That's because I'm about to reveal what I'm giving as gifts for Christmas -- something easy to make that you can do for your friends too. Hey, Carla, I told you to stop!

Ahem, Allana, you too!

For everyone else: All right, stop, collaborate and listen. Jennifer's back, playing in the kitchen.

See I'm borrowing from Vanilla Ice (who borrowed from Queen and David Bowie) to clue you in to the theme of today's project: Vanilla extract made in an Instant Pot pressure cooker. The recipe and tips I used came from the delightful blog Friedalovesbread.com (tinyurl.com/IPvanillaextract) where she offers comprehensive advice and even links to free labels.

Why would anyone want to make vanilla extract when it's right there at the store? Because, you can. And because, it's much more economical. And -- if those reasons didn't thrill you perhaps this will -- because vodka is involved.

Do you absolutely need a pressure cooker to make vanilla?

No. Not if you want to make it for next Christmas. Infuse some vodka with vanilla beans and wait several months.

But if you want to make vanilla for this Christmas, yes, a pressure cooker -- which quickens the process and requires fewer pricey vanilla beans -- is advised. A squeaky-clean one.

Other things you'll need:

• At least 10 Grade B vanilla beans

• 1.75 liter bottle of 80 proof vodka

• Assorted sanitized equipment: a sharp knife, tongs, large glass pitcher (at least 60 ounces), a funnel and glass bottles.

Ten Split Extract Grade B Madagascar Bourbon Vanilla Beans are what I purchased from a seller via Amazon.com ($29.95). Tahitian would also be good. Definitely select the drier, uglier, less expensive Grade B beans for extract; save the prettier, plumper premium Grade A beans -- and your money -- for baking and cooking.

When it comes to selecting vodka (bourbon or brandy are other possibilities, but vodka is most neutral), search the liquor store's bottom shelf for the biggest bargain bottle like you did back in college. The low-end brand you'd be embarrassed to serve that costs only $12? That's the stuff you want!

As for bottles, I selected clear 8.5-ounce Swing Top Easy Cap Clear Glass Bottles ($12.99 for 6; I bought two sets to have 7 bottles and will use the others later) from Amazon.com. But you can find cute, functional bottles with sturdy lids anywhere. Bonus points if they're amber, which will better protect the light-sensitive vanilla.

Let's look at the investment so far: I spent $54.94 (tax not included) for vanilla beans, vodka and bottles -- wait, add $2.17 for that seventh bottle. I spent $57.11. Divide that by seven, that's just $8.15 per 8-ounce bottle of vanilla or $1.02 per ounce.

At my Walmart, a bottle of McCormick vanilla extract costs $4.72 -- and that's for 1 mere ounce!

Directions

Pour the full 1.75-liter bottle of vodka into pressure cooker pot. With the knife, start 1 inch from one end and cut lengthwise through top layer of each bean. Scrape out vanilla seeds or "caviar" with dull edge of knife into the vodka, swishing the blade in vodka to clean seeds off. Repeat with all beans. Using tongs, add the scraped beans to the vodka in pressure cooker. Check that lid seal is properly in place, close and lock pressure cooker, setting vent to sealed position. Select high pressure and cook for 60 minutes. After 60 minutes, unplug cooker and allow a natural release (do not use the "keep warm" function or a quick release). When pressure releases, about an hour later, open cooker. Remove beans and place in individual bottles, distributing them as equally as possible and cutting beans so that they will be submerged in extract. Pour vanilla-infused vodka into pitcher, swishing liner to collect as many seeds as possible. Using funnel, pour vanilla into individual bottles. Cool for 15 minutes before capping bottles.

Makes about 7 cups of extract.

Vanilla, which will darken and strengthen over time, can be used in a week or two. Store it in a cool, dark place that is not the refrigerator or freezer -- that Vanilla Ice would not be cool at all.

How've you bean? Email:

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What's in a Dame is a weekly report from the woman 'hood.

photo

Pressure cooker vanilla extract is an easy way to sweeten friends’ holidays.

Style on 12/11/2018

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