|
make your own flavored extracts
|
|
|
|
|
|
search |
|
what is abigslice? |
|
site map |
|
contact us |
|
store |
|
abigslice blog |
|
 |
|
extracts: |
|
vinicode™ wine reviews |
|
|
Flavor extracts are used throughout the year in recipes from all parts of the globe. Vanilla alone appears in thousands of dishes, especially baked goods and desserts. While an artificial flavoring is a chemical concoction with who-knows-what in it, an extract is the essence of a nut, spice, herb, or fruit's taste, preserved in alcohol. We've found many store-bought extracts to be bitter and rough around the edges, so we tried making our own from scratch, with startlingly pleasant results. Simple doesn't begin to describe the process, and you can make an extract from almost anything that fits in a jar. |
|
entertaining |
|
|
|
wine and food |
|
|
|
international food |
|
|
|
recipes |
|
|
|
crafts |
|
the pictures: |
|
the directions: |
|
tip and tricks |
|
 |
|
For basic vanilla extract, start with one liter of fine vodka (Ketel One, Stoli, Grey Goose, etc.) Flatten three vanilla beans with the side of a knife blade, then slit each bean lengthwise, scraping the tiny grains loose. Add the beans and their contents to the vodka, cork well, and place the bottle in a cool, dark spot. Shake well every two weeks, and give it at least three months to come to life. Flavors become more intense over time, so be patient and let it sit a while. Six months seems to be about perfect. |
|
links |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
|
We've had great success with cinnamon sticks, anise seed, cardamom, cloves, whole nutmeg, fresh ginger, rosemary, almonds, lemon and lime zest, and dried cherries. If you use fresh herbs, taste the extract frequently. Some herbs can become strong and bitter and should be removed sooner than most other additives. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
|
These extracts are smooth and amazingly aromatic, and make great additions to any cocktail or aperitif, as well as great gifts for friends! Once the extract has reached maturity, strain it into a decorative bottle using a coffee filter placed in a funnel. Replace one vanilla bean (or clove, hazelnut, etc.), and label it with the flavor and date. Cork or cap tightly, and the smell and taste of your extract should remain bright and intense for at least a year. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
|
Use the herbal and nut varieties in marinades, sauces, and salad dressings. For a warm, eye-opening surprise on a cold night, try a cinnamon martini by the fire, or add zing to eggnog with a healthy splash of homemade ginger extract at your next holiday party. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
