The Vanilla Conspiracy

I am so tired of flavoring everything with vanilla. Looking back over the years, I've used jugs of the stuff. I've tried the popular and exotic varieties Mexican, Madagascar and Tahitian. And I even tried the natural route with scraping vanilla beans, grinding vanilla beans and even making my own vanilla. Frankly I can't tell the difference any more. It's all just plain vanilla to me.

Lately I'm finding some recipes calling for 2 tsp upwards to 1 TBL vanilla. And it does not stop with just baking, there's vanilla body cream, vanilla lotion, vanilla flavored lip gloss and vanilla scented candles! I guess if we do not ingest enough vanilla, we can now absorb it through our skin too? But when I discovered Vanilla Salt, it all began to make sense.

Is OVEC (Organization of Vanilla Exporting Countries) controlling this substance, increasing the varieties and potency until we are all addicted and dependent? Is Area 51 really a hydroponic vanilla farm? Could vanilla be the intricate thread that weaves a One World Government? Is the Catholic Church involved? The Masons? Maybe Martha? What's the significance of the mysterious "V" on the one dollar bill?

Well, I'm not going to be fooled any longer and I'm standing up and just saying NO to vanilla! It's time to start the weaning process and try something new! And I'm pretty sure you have some wonderful possibilities within arm's reach in your own kitchen.





Fruit Juice -- Some fruit juices (for citrus fruit see below), apple, pomegranate, cranberry, prune, cherry, pineapple, peach etc, must be reduced due to the amount of water in the juice. In a small sauce pan add 1 c. of fruit juice. Over low heat simmer until juice is reduced to about 1/4 cup. Juice reduces quickly and due to the natural sugar content can burn so do not leave unattended and keep the burner LOW. Cool before adding to any recipe. For most recipes I add at least 1 TBL reduced juice and sometimes end up using all the reduction! A reduced fruit juice does not keep long so only make as much as you can use at any given time.

Citrus -- I use fresh Orange, Lemon and Limes and juice them. I use 1 TBL citrus in most recipes. I also add zest to the recipe to increase the flavor. And by zest I mean I zest the entire fruit and use all of it.


Cider -- A true cider is unfiltered, cloudy and should be much thicker then juice. So it's already somewhat concentrated but you still need to reduce for use in a recipe. Use the same reduction recipe as for Fruit. Reduced apple cider will add an explosion of flavor and is wonderful in donuts, pancakes and frostings, and very good in Carrot Cake!

Waters -- Rose, Orange or Kewra waters are fabulous. I use them often in frostings. I start with 1 tsp Rose, Orange or Kewra Water and add more if need be. Although the flavor is somewhat subdued, it adds the most heavenly aroma. Essence stands up better in baking but the concentrate varies per brand so I would start with a 2-3 drops and adjust for taste.

On a side note, I have a shaker of Rosewater on my table when we having "finger" food such as corn on the cob, french fries, tacos or ribs. It nice to sprinkle a bit of rosewater on your hands to refresh after dinner and your guests will forever remember your table.

Syrups -- Of course the first syrup that comes to mind is Maple Syrup which is so good and my Dad's favorite! But if using some commercial syrup brands read the labels carefully. The titles sound so intriguing but pomegranate syrup does not really taste like pomegranate and it's best to reduce the juice and make your own. But some of the varieties do sound intriguing, Toasted Marshmallow for instance. If a syrup passes my taste test, I begin by adding 1 tsp at a time, until I'm happy with the overall taste. Watch at Tuesday Mornings, Homegoods and TJMax and you can pick up bottles of flavored syrup for $3-5.


Vinegar -- I use balsamic vinegar in place of vanilla in any chocolate baked good and LOVE IT! If your willing to give it a try, I use 1 TBL Balsamic Vinegar per recipe. If I'm in a real feisty mood I will use 1-2 TBL!



Liqueurs -- Oh these are the most fun and the varieties seem endless. Lately the markets seem on overload with new liqueurs or maybe I've just finally noticed! I rarely ever shopped in a liquor store before, but now I look at it as a treasure hunt. I love to find the 1 lone, dust-covered bottle of some obscure liqueur pushed way in the back and beyond reach. It's like finding gold! In most recipes I've used 1 TBL Liqueur, but taste it and if you think it needs more add 1 tsp at a time.



Last year my husband gave me a bottle of Nocello Walnut Liqueur for Christmas. I sat the bottle in my kitchen, savoring the perfect day to open it. Finally, when that day came, the smell was intoxicating and the taste is beyond description...sort of like buttery walnuts but not quite. I save the Nocello for very special occasions, like my V-day brownies!






Dark Rum -- YUMMY and one of my favorites. If the recipe calls for vanilla try using 1 TBL Dark Rum and I guarantee you will not be disappointed. It is de-licious! Dark Rum is especially good in flans and puddings and in browned-butter frosting...to die for!



Infused Liquor -- I've been looking for Gran Centenario Rosangel, a hibiscus-infused Tequila. Doesn't it sound wonderful! So far no luck in my area but maybe next Christmas I'll put it on my list! Even if this does not work out for a recipe, how refreshing does a Hibiscus Margarita sound! I want one now!








Next on my list is corn syrup...it's in everything!




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