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Vanilla without cakes, creams, or scallops


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Vanilla without cakes, creams, or scallops

blkery | | Dec 14, 2009 07:03 PM

//pickiness mode: engage!//

i have some ballin rodelle vanilla beans from costco i'd like to use up. i love real vanilla, and don't cook with it enough. i'd like to use these in something delicious and would enjoy hearing any recommendations outside of the three following camps:

-american cakes and cupcakes: i don't like the texture of our country's cakes...to me it's an unending horizon of starchy monotony with cloyingly sweet clouds of nothing-flavored frosting.

-cream-based desserts: custard is one of my favorite textures, but i am lamentably lactose intolerant. low amounts of cream can generally fly under the radar, large amounts or milk generally wake up the anti-air.

-scallops. everyone pairs vanilla with scallops, and i agree that they have interestingly similar flavor structures. that said, most preparations i find way too sweet, so i tend to avoid this preparation.

sorry to have such a large disclaimer, but if you have any other suggestions for appreciating vanilla at its most elemental, i'd love to hear them.

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