Best 5 Tahitian Vanilla Oil Recipes

TAHITIAN BREAKFAST TREATS

Steps:

• Add yeast to warm water and stir to dissolve; allow to sit until yeast has bubbled, 5-7 minutes. Add yeast mixture to warm coconut milk. In a large bowl, combine coconut, sugar, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch down dough. Turn onto a lightly floured surface; divide into 8 portions. Roll each into a 12-in. rope. Curl ends in opposite directions to form a figure 8. Tuck each end under where it meets center of roll and pinch lightly to seal. Place 2 in. apart on a parchment-lined baking sheet. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes., Preheat oven to 375°. Bake until light brown, 10-12 minutes. Meanwhile, place sugar, cinnamon and ginger in a shallow bowl. Split vanilla bean lengthwise. Using the tip of a sharp knife, scrape seeds from the center; stir into sugar mixture. Brush warm pastries with melted butter; roll in sugar mixture to coat.

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.

TAHITIAN VANILLA CREME BRULEE

Steps:

• Preheat oven to 325 degrees F.
• Pour the cream into a saucepan and add the vanilla beans, including the pods. Over medium-low heat slowly bring to a boil, then remove from heat, cover pan and set aside for at least 15 minutes to allow the flavors to infuse. In a large bowl, whisk together the egg yolks and gradually add 1/2 cup of the sugar, whipping until you see a change in color. After 15 minutes remove the vanilla pods from the cream mixture. Then slowly incorporate the cream mixture into the egg yolk mixture a little at a time, whisking constantly as you go. Lightly grease 6 to 8 (4 or 6-ounce) ramekins and fill them each 3/4 full with the mixture. Prepare a bain marie by adding 2 quarts hot water to a roasting pan and immersing the ramekins so that the water level is halfway up the side of the ramekins. Be careful to avoid splashing any water into the ramekins. Bake in the oven for 40 to 45 minutes, allow to cool and then refrigerate for at least 2 hours before serving. (You can do this way in advance if you wish.)
• Just before serving remove from the refrigerator and allow to warm up a little. Then divide the remaining 1/2 cup of sugar among the ramekins sprinkling some on the surface of each cup of custard. Using a blow torch, melt the sugar to form a crispy sugar "crust" on the top of each. This custard could be served with fruits of the season.

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.

TAHITIAN SHRIMP IN COCONUT-VANILLA SAUCE

Steps:

• Heat the oil in a saute pan or skillet over medium-high flame. Add the shrimp and saute until cooked through and lightly browned. Remove the shrimp to a plate and set aside.
• Slit the vanilla bean down the middle and scrape out the seeds. Add the rum, vanilla bean pod and seeds to the pan and bring to a boil. Cook until the rum is largely evaporated.
• Pour in the coconut milk and cream. Reduce heat to medium-low and simmer slowly until the sauce is thickened and its volume is reduced by about half.
• Remove the vanilla bean pod and return the shrimp to the pan. Simmer to heat through and season with salt and pepper. Serve hot over rice with a side of sauteed spinach or chard.
• Variations:.
• Saute a minced onion after you saute the shrimp and simmer in the sauce.
• Use evaporated milk instead of cream.
• Don't throw away the vanilla bean pod. Rinse it off and set it out to dry. When it's dry, bury it in a jar of sugar and store in the cupboard for delicious homemade vanilla sugar. Use the sugar in baking or for coffee.