Best Vanilla Oil Recipes

VANILLA-BROWN BUTTER CAKE WITH SPRING FRUIT AND BERRY COMPOTE, MINT OIL AND TOASTED MARSHMALLOW SAUCE

Steps:

• For the vanilla brown butter cake: Preheat the oven to 350 degrees F. Line the bottom of a 13-by-18-inch baking sheet with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the powdered sugar, almond flour, all-purpose flour and egg whites and mix on low until the ingredients combine without any visible lumps, approximately 1 minute.
• Meanwhile, put the butter and scraped vanilla bean seeds in a 2-quart saucepan and cook on high heat, whisking occasionally. As the mixture cooks, the butter will begin to brown and it will start to smell amazing, about 15 minutes! The longer the butter and vanilla stay on the heat, the more "nutty" the final flavor will become. So cook it to your preference. Strain the mixture through a fine-mesh strainer into a bowl, reserving the brown butter.
• Turn the stand mixer to the lowest speed and stream the hot brown butter into the batter, mixing for approximately 2 minutes.
• Transfer the cake batter to the prepared baking sheet and bake until a cake tester comes out clean, 8 to 10 minutes. Let cool, then cut into rectangles about 4 inches by 1 1/2 inches.
• For the toasted marshmallow sauce: In a small saucepan, combine the granulated sugar and 1/4 cup water and mix until the sugar is dissolved. Add the corn syrup to the sugar/water mixture. If there are any granules of sugar on the side of the saucepan, brush them down using a pastry brush dipped in water.
• Add the egg whites to the bowl of a stand mixer fitted with a whisk attachment. Mix the egg whites on high speed until soft peaks appear, then turn the mixer down to medium speed.
• Place the saucepan on medium-high heat and cook the sugar mixture to thread stage, approximately 234 degrees F. Turn the stand mixer to high speed and stream in the cooked sugar. Continue to mix the meringue on high speed until the outside of the bowl feels cool to the touch, approximately 5 minutes.
• For the spring fruit and berry compote: Combine the blueberries, raspberries, strawberries, figs, granulated sugar and mint in a mixing bowl and toss together. Let stand at least 5 minutes
• For the mint oil: Put the oil and mint in a blender and blend for 1 to 1 1/2 minutes. Transfer to a saucepan, slowly bring to a simmer and cook for 1 to 2 minutes. Strain with a fine-mesh strainer, then let cool. Transfer the cooled mixture to a squeeze bottle.
• To assemble: Spoon and drag about 2 tablespoons of the marshmallow onto each plate and toast the top with a kitchen blowtorch. Place a rectangle of cake on top of each, then divide the fruit among the cakes. Decorate the plates with the mint oil from the squeeze bottle.

BUTTERNUT SQUASH SOUP WITH PICKLED CRANBERRY AND VANILLA OIL

Steps:

• For the butternut squash soup: Preheat the oven to 350 degrees F.
• Cut the squash in half and take out the seeds. Place on a sheet pan skin-side up and roast until soft, 40 to 50 minutes. Let cool.
• Combine the milk, cream, juice, cinnamon, allspice, cloves, nutmeg and some salt in a large pot over high heat and bring to a simmer. Remove from the heat.
• Scoop the pulp out of the squash and add it to the liquid. Stir well, bring back to a simmer and then turn off. In small batches, add the soup to a blender and puree until smooth, or use an immersion blender and blend fully.
• For the vanilla oil: Split the vanilla beans lengthwise. Scrape out the seeds with a paring knife and reserve.
• Place the vanilla pods and beans in a small saucepan with the oil. Bring the mixture to a simmer and then turn off the heat. Cool to room temperature and refrigerate. Strain before serving.
• For the pickled cranberries: Place the cranberries in a heatproof bowl. Bring the cranberry juice and vinegar to a simmer in a small saucepan. Pour the liquid over the cranberries and cool to room temperature.
• Garnish each serving of soup with 1 to 2 teaspoons of vanilla oil and a 1 to 2 tablespoons of the cranberries.

VANILLA OIL

Steps:

• Put the oil in a small saucepan. Split the bean and scrape in the seeds. Cut the pod into one-inch lengths and add.
• Simmer the oil over very low heat for five minutes. Remove from heat and allow to macerate at least six hours before using.
• Store the oil in a covered jar, with the pods still in it. The flavor will continue to intensify for a day or so and then remain constant almost indefinitely. Use to grease baking pans, to add flavor to salad dressings (especially for fruit) and as a sauteing medium for vegetables such as carrots, summer squash and new onions.

VANILLA-INFUSED OLIVE OIL AND LEMON GRANITA SALAD

Steps:

• Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife.
• Combine vanilla bean, scraped seeds, and olive oil in a small saucepan over very low heat. Warm the oil until fragrant, 2 to 5 minutes. Remove from heat and let cool, about 5 minutes. Strain into a small bowl and refrigerate, at least 1 day.
• Combine sugar, water, lemon juice, and lemon zest in a pot over medium-low heat; heat, stirring, until sugar is dissolved, about 5 minutes. Let granita mixture cool, about 10 minutes.
• Pour granita mixture into a freezer-safe baking dish and freeze until half-way frozen, 1 to 2 hours. Scrape thoroughly with a fork. Freeze, 8 hours to overnight, scraping granita again the following day.
• Place 6 large leaves of lettuce on 6 serving plates. Chop the remaining lettuce and divide among the lettuce leaves. Slice each strawberry and fan out on each plate.
• Season mahi mahi with salt and pepper and cook in a large nonstick pan over medium-high heat until opaque, 2 to 4 minutes per side. Divide mahi mahi among plates.
• Scrape out 1 tablespoon of granita, form into a ball, and place next to mahi mahi. Repeat for remaining plates. Drizzle vanilla-infused olive oil over each plate.

TAHITIAN VANILLA OIL

Steps:

• With the tip of a sharp knife, make a slit down the length of each vanilla bean.
• Spread them open and use the knife to scrape the moist seeds into a small bowl, reserve the pods.
• Pour the oil into a small saucepan and warm it gently over low heat for a few minutes, do not let the oil get too hot-it should be quite warm, but not so hot that you can't dip your finger into the pot.
• Add the vanilla seeds and reserved pods, remove from the heat, and allow it to cool to room temperature.
• Loosely cover the pot with aluminum foil-do not seal tightly-and let the oil steep for about 8 hours, until it is lightly infused with the flavor of vanilla.
• Remove the pods and discard.
• Briskly whisk the oil and seeds together to emulsify and break up any clumps of seeds.
• Decant into a jar, seal and refrigerate until needed.
• To use the vanilla oil, first shake the jar vigorously to distribute the seeds. Then measure the amount you need.

VANILLA MASSAGE OIL

Steps:

• Pour the two ingredients into a bottle and shake well to combine.
• Shake well before using each and every time.

SEA BASS CRUDO WITH VANILLA OIL, ENGLISH PEAS, AND MINT

Steps:

• To make the vanilla oil, split the bean lengthwise and, using the flat edge of a knife, scrape the seeds from the inside. Combine the seeds with the olive oil in a small squeeze bottle and shake vigorously.
• Slice the sea bass into 1/4-inch slices; each person should have about 3 ounces of fish.
• Rub the bottoms of 4 shallow bowls with a bit of the vanilla oil. Arrange the fish on top in a single layer. Sprinkle with salt. Scatter the peas evenly over the fish.
• Roll the mint leaves into a tight cigar shape and cut into a chiffonade. Sprinkle the mint over the peas and fish. Drizzle each with vanilla oil and squeeze about 1 teaspoon lemon juice over each. Serve immediately.