Taste_Of_The_South_-_Special_Issue_Christmas_Cookbook_2019

(Sean Pound) #1

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


  1. Heat a large cast-iron skillet over
    medium-low heat. Add vanilla beans;


toast, stirring occasionally, until
slightly charred, about 5 minutes.


  1. 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.

  2. 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


  1. Line a small rimmed baking
    sheet with parchment paper.

  2. 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.

  3. 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.

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