103 CHRISTMAS COOKBOOK
Toasted Vanilla
Extract with Bourbon
MAKES 2 CUPS
The longer this vanilla sits, the richer
and more fl avorful it becomes.
10 vanilla beans
2 cups bourbon
- Heat a large cast-iron skillet over
medium-low heat. Add vanilla beans;
toast, stirring occasionally, until
slightly charred, about 5 minutes.
- Transfer vanilla beans to a
decorative pint jar. Cover with
bourbon, fully submerging
vanilla beans. Let stand at room
temperature, out of direct sunlight,
for 8 weeks, shaking once a week. - Transfer to small jars or bottles.
Store at room temperature
indefinitely.
KITCHEN TIP
Keep your vanilla going.
Continue to top off your
extract with additional
bourbon, waiting a week
or two in between using.
You can also add scraped
vanilla bean pods leftover
from baking projects.
White Chocolate
Espresso Bark
MAKES 6 TO 8 SERVINGS
Whip up a batch of this simple
espresso-speckled bark as a gift
for a friend or keep it all for yourself.
We won’t judge.
3 cups white chocolate melting
wafers
2 teaspoons instant espresso
powder
¼ teaspoon ground cinnamon
¼ teaspoon ground cardamom
½ cup dark or milk chocolate-
covered espresso beans,
roughly chopped
2 tablespoons toffee pieces
- Line a small rimmed baking
sheet with parchment paper. - In a medium microwave-safe
bowl, microwave white chocolate
on medium in 30-second intervals,
stirring between each, until
melted. Stir in espresso powder,
cinnamon, and cardamom. - Pour onto prepared pan,
and spread in an even layer.
Sprinkle with espresso beans and
toffee pieces. Let stand at room
temperature until set, about
1 hour. Cut or break into pieces,
and store at room temperature
in an airtight container.