Vanilla Bland

In modern usage, the word 'vanilla' is often used to describe something that is either bland or lacking in excitement.  We tend to think of vanilla is the 'safe' choice when too many options abound... the default ice cream when 31 flavors (or more) are just too many to ponder.

However, since moving to Israel, it has quickly become painfully apparent that vanilla is neither a dull flavor nor some culinary wall-flower to be taken for granted.

You see, bakeries here rarely (if ever) use real vanilla extract in their products, and Israeli ice creams calling themselves 'vanilla' have only an off-white color in common with their European or American counterparts. 

If you've ever tasted a store-bought Israeli pastry and been put off by an unidentifiable flavor, the culprit was almost certainly fake vanilla extract. (i)

Just as a point of information, imitation vanilla is synthesized from either eugenol (clove oil), waste paper pulp, coal tar, or coumarin (a substance found in tonka beans that is banned in many countries).(ii)  Think about that the next time you bite into some store-bought rugalach! 

So beware of products that have 'vanilla flavour' or any similar crap in the ingredients list.  You are almost certainly getting one of the ersatz 'vanillas' I've just mentioned.

This is one of the reasons that my lovely wife does so much baking at home (the other being a strong aversion to hydrogenated fat).

The problem is that even home bakers have a very hard time finding real vanilla extract here in Israel.  And when you do find the real stuff, you'd better be prepared to pay dearly for a few precious drops of the stuff!

The solution my wife (and countless others) have come up with is to manufacture real vanilla extract at home... a simple and relatively cheap process that anyone can master:

Ingredients:

1 750 ml bottle of cheap vodka or bourbon (bourbon is more traditional but vodka allows for a more pure vanilla flavor to come through so it can be used in a wider range of recipes).

3 whole vanilla beans (you can buy these long slender brown beans in most gourmet shops or in the local produce market/shuk

Instructions:

1. Open the bottle of bourbon/vodka and pour out one ounce into a shot glass

2. Put all three whole vanilla beans into the now open bottle.

3. Reseal the bottle tightly

4. Place bottle in an out-of-the-way place and wait 6 weeks.

You now have pure vanilla extract... that's all there is to it!

What's that?  You want to know what to do with the shot of bourbon/vodka you poured out in step 1?  People, people... do I have to tell you everything?  Just make it go away... how that happens is entirely up to you.  Who says you can't have fun in the kitchen?!

Anyhoo, after 6 weeks you will have a ready supply of real vanilla extract that will last even a frequent baker a year or two.  As time goes by the vanilla flavor will get even stronger, so there is no hurry to use it up.

So, next time you're tempted to use the word vanilla in a back-handed or disparaging way, just remember that real, bold, vanilla flavor in ice cream, baked goods or anything else is anything but bland.

Sources:
(i) The Vanilla.Company
(ii) The Encyclopedia of Spices