mitchell
Crash Test Dummy
[TIP]Making Your Own… Extracts
Extracts are very simple to make, less expensive and taste better than the store bought ones, especially if you buy the imitations kinds. Here are a few of the recipes I use for making some. These can be stored for at least a year, longer if kept out of direct light like in a brown colored glass bottle. You can buy them at places like the Home Economist or a Buy the Weight type of place. I picked up a bunch of small ones for gift giving at .29 cents each last year. I make the extracts in a half gallon Mason jar for myself, but the actual recipes are for half pint jars. My way I always have extra to give away, plus we really use a lot of this stuff in my house.
Instructions are simple. Place all the ingredients listed for the one you want to make into a sterilized glass jar with a tight fitting lid. Let set for at least 7 days before use, shaking once a day for the first three days. After that, they are ready to use. I sometimes use a small strainer to pour some off for gifts and place a large chuck of the bean or a spiral of the peels into the jars I am giving away. They will develop some sediment on the bottom, but it is nothing to worry about at all. In addition, strain before use if the little pieces of bean or fruit that sometimes gets on the spoon bothers you. I usually do not worry about it just adds extra flavor.
Vanilla Extract
3 vanilla beans, cut in half and chopped (About 1 ½ tablespoons)
½ cup brandy*
¼ cup water
To replenish when getting low, I drain off all the remaining extract in the jar for use before the new stuff is ready and place in another container leaving just the beans in the Mason jar. I then add in more brandy and water to the original chopped beans as stated above and let this sit for at least at least 7 days before using. The chopped up vanilla bean will last for years actually, but I usually replace it with fresh every year. I use the old beans to make a big batch of French vanilla ice cream rather than just pitching it.
* I use Raynal VSOP Napoleon Brady for making this. It’s just a dollar or so more than the E & J Brandy I use for most other stuff, but it has a different flavor that makes the vanilla extract taste better. St. Remy also makes one that works well for the extracts and cooking.
Lemon Extract
Peel from 1 lemon, chopped fine (about 2 tablespoons)**
½ cup vodka
¼ cup water
Orange Extract
Peel from ½ orange, chopped fine (about 1 ½ tablespoons)**
¼ cup vodka
½ cup water
** I use a zester to get remove the peels from the fruit. It is very quick to do with this handy gadget. If you do not own one though a vegetable peeler will also work, just be careful not to peel off any of pith with the peel
Extracts are very simple to make, less expensive and taste better than the store bought ones, especially if you buy the imitations kinds. Here are a few of the recipes I use for making some. These can be stored for at least a year, longer if kept out of direct light like in a brown colored glass bottle. You can buy them at places like the Home Economist or a Buy the Weight type of place. I picked up a bunch of small ones for gift giving at .29 cents each last year. I make the extracts in a half gallon Mason jar for myself, but the actual recipes are for half pint jars. My way I always have extra to give away, plus we really use a lot of this stuff in my house.
Instructions are simple. Place all the ingredients listed for the one you want to make into a sterilized glass jar with a tight fitting lid. Let set for at least 7 days before use, shaking once a day for the first three days. After that, they are ready to use. I sometimes use a small strainer to pour some off for gifts and place a large chuck of the bean or a spiral of the peels into the jars I am giving away. They will develop some sediment on the bottom, but it is nothing to worry about at all. In addition, strain before use if the little pieces of bean or fruit that sometimes gets on the spoon bothers you. I usually do not worry about it just adds extra flavor.
Vanilla Extract
3 vanilla beans, cut in half and chopped (About 1 ½ tablespoons)
½ cup brandy*
¼ cup water
To replenish when getting low, I drain off all the remaining extract in the jar for use before the new stuff is ready and place in another container leaving just the beans in the Mason jar. I then add in more brandy and water to the original chopped beans as stated above and let this sit for at least at least 7 days before using. The chopped up vanilla bean will last for years actually, but I usually replace it with fresh every year. I use the old beans to make a big batch of French vanilla ice cream rather than just pitching it.
* I use Raynal VSOP Napoleon Brady for making this. It’s just a dollar or so more than the E & J Brandy I use for most other stuff, but it has a different flavor that makes the vanilla extract taste better. St. Remy also makes one that works well for the extracts and cooking.
Lemon Extract
Peel from 1 lemon, chopped fine (about 2 tablespoons)**
½ cup vodka
¼ cup water
Orange Extract
Peel from ½ orange, chopped fine (about 1 ½ tablespoons)**
¼ cup vodka
½ cup water
** I use a zester to get remove the peels from the fruit. It is very quick to do with this handy gadget. If you do not own one though a vegetable peeler will also work, just be careful not to peel off any of pith with the peel