Don't get me wrong, you do find vanilla extract in Turkey but I was spoiled using my Madagascar Bourbon vanilla extract that I brought back with me from my gourmet store Delicacies in New York! Luckily, my friend Joy or should I say my wonderful baker friend Chef Joy of My Turkish Joys, explained that you could make you own Vanilla Extract with...... Vodka!
After making some research on the net, I realized it wasn't that hard as long as you have good quality vanilla beans and time (6 months to macerate)
So I decided to embark on a new culinary adventure:
1- prepare the ingredients and material - all sterile and clean
2- Extract the 'Vanilla Caviar' - the rule is 2 beans per cup or about 240 ml of Vodka
3- insert the caviar and the cut beans into the bottle filled with Vodka - in my case a cute Maple leaf bottle that once contained a great maple syrup
4- and finally, tightly close the bottle, label and wait....6 months (leave the bottle in dry cool area far from direct sunlight)
And as far as the Crème de Marrons as we say in French - it is a smooth sweetened chestnut puree enjoyed a a dessert and can also be used in chestnut cakes.
1- boil the shelled chestnuts for 10 min, in order to easily peel them off (make sure to remove the hard shell but also the thin layer covering the fruit)
2- boil the peeled chestnuts for another 15 min in order to soften them before grinding
3- Grind finely the chestnuts and add 1/3 of their quantity of milk and another 1/3 of their quantity of sugar
4- finally cook the mixture under low heat for 10-15 min by continuously stirring in order to obtain a smooth creamy texture
Voila!
