Taste_Of_The_South_-_Special_Issue_Christmas_Cookbook_2019

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.

2. 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.


3. 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.