Homemade Vanilla

When I first moved to Paris, I used to bring back bottles of vanilla, since they don’t have the same kind of vanilla that we do in the States – it’s a thick, sugary liquid, which I didn’t want to use in any of my recipes.

I couldn’t find canned pumpkin, either, for my pumpkin pies.

What, I asked myself, was I going to do?

Learn how to make my own.

Pumpkin’s easy – you just slice it up, turn it flesh side down in a Pyrex dish, pour some water over it, cover with foil, and let the steam do the work in a hot oven for a half-hour or so.

And vanilla? Easier than that, even.

I’m making my own as we speak. I filled this bottle, about 12 ounces, I’d guess (but you can use any size), with Absolut vodka (which is what I had on hand, but you may use any brand), and five Tahitian vanilla beans.

It’s now resting in a cabinet in my kitchen, and turning more golden by the day. In 30 days, it should be a deep, rich brown, and ready to use.

I’ll be able to take the beans out, one by one, and scrape out the seeds and use them, too. I’ll replace what I remove, and my vanilla will last and last. Forever.