Vanilla Bean Recipes

B Y M A RT I N C O S TA N Z O

made from

VANILLA BEAN

IN SUPPORT OF THE

GOOD FOOD RECIPESKATOKE

Katoke A5 Vanilla Book 29/3/09 8:23 AM Page 1

The recipe book is in dedication to the fundrasing efforts and support of

Katoke Trust, an organisation that raises money and awareness for an area

in Tanzania called Katoke.

Katoke is a small village located in the north-western region of Tanzania,

by the shores of Lake Victoria. Tanzania is very poor, by any international

comparison. Most people around Katoke survive by subsistence farming.

The villages are far away from commercial and tourist areas. Tanzania is

the second poorest country in the world and currently only 8% of students

complete primary schooling.

In the fight to see improved conditions in Tanzania, vanilla as a cash crop

has greatly helped the people of Katoke financially and emotionally.

foreword

2 // vanilla bean recipes

GOOD FOOD RECIPES

KATOKE


contents

8vanilla bean &choc cup cakes

14vanilla icecream andbiscotti

18vanilla &chocolatemousse cake

4 history of vanilla bean6 seared scallops with vanilla sauce8 vanilla bean & choc cup cakes10 vanilla bean tiramisu dessert12 vanilla cheese cake14 vanilla ice cream with biscotti16 creme caramel18 vanilla & chocolate mousse cake

katoke good food //3

GOOD FOOD RECIPESKATOKEB Y M A RT I N C O S TA N Z O


Since everyone loves vanilla, we should all know where it comes from and how it is

made, right? Well, in case you are like most people (you're not quite sure), here is

a little history on the origin and evolution of what has become today’s vanilla.

Vanilla, the (really) early years

It is the ancient Totonaco Indians of Mexico who were the first keepers of the

secrets of vanilla. When they were defeated by the Aztecs, they were demanded to

relinquish their exotic fruit of the Tlilxochitl vine, vanilla pods.

When, in turn, the Aztecs were defeated by the conquering Spaniard,

Hernando Cortez, he returned to Spain with the precious plunder - vanilla beans -

which were combined with cacao to make an unusual and pleasing drink. For

eighty years, this special beverage was only enjoyed by the nobility and the very

rich. Then, in 1602, Hugh Morgan, apothecary to Queen Elizabeth I, suggested

that vanilla could be used as a flavouring all by itself, and the versatility of the

exotic bean was finally uncovered.

Today's vanilla we all know and love

Today, vanilla beans are grown in four main areas of the world. Each region

produces vanilla beans with distinctive characteristics and attributes.

Madagascar, an island off the east coast of Africa, is the largest producer of


history of vanilla

GOOD FOOD RECIPES

KATOKE


vanilla beans in the world and the ensuing vanilla is known as Madagascar

Bourbon vanilla. The term Bourbon applies to beans grown on the Bourbon

Islands - Madagascar, Comoro, Seychelle and Reunion.

Vanilla, with its wide range of flavour profiles, can be applied to a vast array of

products. It is one of the most widely used flavours in the world, particularly in ice

cream. It finds its way into sauces in Mexico and cookies in Sweden. Vanilla flavours

fruits in Polynesia and perfumes colognes in Paris.

scraping beans from vanilla beanWhen using the vanilla bean in recipes

provided, you need to know how to cut the

bean properly in order to obtain all the

seeds produced in the pod.

The entire bean is filled with flavour

and, in fact, the pod has more flavour than

the seeds. You can cut the bean and use a

portion at a time or you can use the whole

bean, depending on the depth of flavor you wish.

To cut open a bean, lay it flat on a cutting surface. Holding one end of the bean to

the surface, carefully slice the bean open lengthwise. When you separate the bean,

thousands of tiny seeds are exposed. This step shows why it is technically a seed-

pod rather than a bean. By cutting the bean open before placing it in a liquid, more

of the surface of the bean is exposed, and the greater the flavouring properties. You

can scrape the seeds from the pod before removing the bean if you choose. •



1/2 pound sea scallops

1/2 cup butter

1 cup cream

2 tablespoons onion, minced

1 clove of garlic, minced

1/2 teaspoon Pure Vanilla Bean Extract

2 potatoes finely sliced

finely chopped parsley for garnish

Melt butter in a 12-inch frying pan. Add

scallops and cook until just done, about one

minute per side. Remove from pan and keep

warm. Add onion and garlic to the pan and

sauté 2 minutes. Add cream and vanilla.

Cook and stir over medium heat until

slightly thickened. Add scallops back to the

pan and stir.

Serve over a bed of baby green salad atop

thinly sliced potatoes. Sprinkle with fresh

chopped parsley. Serves 2.

seared scallopswith vanilla sauce


KATOKE

ANITA


scallops


Serves 2

ONE PERSON CANMAKE AN IMPACT.


cup cakes


Serves 4


2 cups cake flour

2 teaspoons baking powder

2 teaspoons kosher salt

12 tablespoons unsalted butter (11/2 sticks)

1 1/2 cups granulated sugar

1 vanilla bean, split lengthwise and

scraped, seeds reserved

25g (1oz) cocoa powder, sieved

2 large egg whites, at room temperature

2 large eggs, at room temperature

3/4 cup whole milk, at room temperature

Blue Frosting

Heat the oven to 350°F and arrange a rack

in the middle. Line 2 (12-well) muffin pans

with paper liners. Alternatively, coat the

wells with butter; set aside.

Combine flour, baking powder, and salt

in a medium bowl and whisk.

Place butter in the bowl of a stand mixer

fitted with the paddle attachment and beat

on medium-high speed until light in color,

about 3 minutes. Add sugar and vanilla

seeds and continue beating until mixture is

airy, about 3 minutes.

Scrape down the paddle and the sides of

the bowl, turn the mixer to medium speed,

and add egg whites one at a time, beating

well after each addition. Then add eggs one

at a time, beating well after each addition.

Add milk and mix until combined (the

mixture will look curdled, but it’s not).

Scrape down the sides of the bowl. Reduce

speed to low, add flour mixture, and mix

until just combined. Fill the muffin wells

about halfway, and bake cupcakes until

golden brown, (18 minutes). Set the pans on

a wire rack and let cool for 5 minutes.

Remove cupcakes from the pans and let

cool completely before frosting.

vanilla bean & choccup cakes


KATOKE

ORPHAN FROM KYAMPISI


2 tablespoons unsalted butter, melted

1/4 cup granulated sugar for souffle dish

1 vanilla bean, split lengthwise

1/4 cup granulated sugar

2 cups milk

1/3 cup all-purpose flour

1 1/2 tablespoons unsalted butter

6 large eggs, separated

2 ounces unsweetened chocolate

1 tablespoon chocolate liqueur

Preheat the oven to 350 degrees F. Brush 4 to

6 individual souffle dishes (or a 7-cup souffle

dish) well with melted butter. Put the sugar

inside one dish and toss to coat, then tip the

excess sugar into the next dish and repeat.

Place the dishes in the refrigerator to chill.

Bring milk, sugar and vanilla bean to a

boil. Remove from heat. In another pan

make a roux by melting butter over medium

heat and stirring in the flour, cook for 4

minutes, stirring constantly.

Remove vanilla bean from milk and

scrape the remaining seeds from the pod

with a spoon; discard bean. Slowly add

some of the milk to the roux, stirring to

make a smooth paste. Continue stirring in

the remaining milk. Remove from heat.

When the mixture has cooled slightly,

beat in 4 egg yolks, one at a time, until

batter is smooth and glossy.

In a standing mixer, whip the egg whites

until stiff, but not dry. Beat 1/3 of the whites

into the base until fully incorporated.

Carefully fold in the > remaining whites.

Fill the prepared ramekins/dish and

place in the water bath. Bake for 35 - 40

minutes.

Serve immediately with a vanilla sauce

or fruit coulis.

vanilla beantiramisu dessert


KATOKE

JUMA BASIGA


tiramisuPreparation time: 15 min


Serves 8


cheese cakePreparation time: 10 minsCooking time: 2 hrs


Serves 8


340g digestive biscuits

170g butter

600g cream cheese

3 drops extract of vanilla

(or vanilla bean)

500g mascarpone

3 dessert spoons icing sugar

Put crushed biscuits in a bowl with melted

butter or margarine. When completely

mixed, press into a spring based, loose-

bottomed tin.

Put cream cheese and Mascarpone in a

large bowl and beat until smooth, then add

icing sugar and vanilla and beat again.

Transfer mixture into the tin.

Cover with cling film and put into the

refrigerator for at least 2 hours.

Remove from the tin and decorate with

fresh fruit.

This delicious cheesecake is best served with a

selection of fresh fruit, I like raspberries and

cherries.

vanilla cheese cake


KATOKE

MARY-ANNE WILSON


4 cups half-and-half

1 cup granulated sugar

1/2 vanilla bean, split in half and scraped

6 egg yolks

In a saucepan, over medium heat, combine

the half-and-half, sugar, and vanilla bean

with pulp. Bring to a simmer. In a small

mixing bowl, whisk the egg yolks until

smooth. Add 1 cup of the hot liquid to the

egg yolks and whisk until smooth. Add the

yolk mixture to the saucepan of liquid and

whisk until incorporated. Bring the liquid

back to simmer and continue to cook for 4

to 6 minutes or until the mixture coats the

back of a spoon.

Pour the mixture into a glass bowl and

place a piece of plastic wrap directly on

top of the mixture. This will prevent a skin

from forming while cooling. Cool the

mixture completely. Process the mixture

according the ice cream machines

instructions.

This should take approximately 25 to 35

minutes. Serve as is for soft serve or freeze

for another 3 to 4 hours to allow the ice

cream to harden.

Add biscotti of your choice to garnish.

vanilla ice creamwith biscotti


KATOKE

OREN MTAFUNGWA


ice cream

ONE STEP CANSTART A JOURNEY.


Serves 4


creme caramel


Serves 6


For the custard:

Heat the oven to 325°F. Heat the cream and

milk in a medium saucepan over medium

heat until scalded (you'll see small bubbles

on the sides of the pan). Split the vanilla

bean in half, if using, and scrape the seeds

into the cream. Meanwhile, in a medium

bowl, slowly whisk 1/2 cup of the sugar into

the egg yolks and eggs. Slowly whisk the hot

cream/milk into the sugar/yolk mixture.

Strain the mixture through a fine sieve into

a pitcher or measuring cup. Stir in the salt

and vanilla extract, if using.

For the caramel:

Arrange six 6-oz. ramekins in a baking dish

with deep sides and set aside. Put remaining

1/2 cup sugar in a clean saucepan. Carefully

add just enough water to dissolve the sugar,

and set the pot over high heat.

After a few minutes, the mixture will

come to a furious boil; several minutes

later, as more water evaporates, it will boil

more viscously, and finally it will start to

color. Swirl the pan around to even out the

caramelization. Once the sugar has started

to caramelize, watch it carefully. It takes

just seconds for caramel to go from great

to burnt.

When the caramel is an even dark

brown, carefully pour it into the ramekins.

Caramel at this stage is over 300°F, so be

extremely careful when handling it. Divide

it evenly so that each ramekin is covered

with a thin layer of dark brown caramel.

To bake:

Pour the custard into the caramel-lined

ramekins, fill the baking dish with water to

come halfway up the sides of the ramekins

and cover the dish with foil. Bake until just

set, 25 to 50 min. Baking time will depend

on the thickness and depth of your

ramekins and baking dish. Carefully remove

the baking dish from the oven and let the

ramekins cool in the water bath. Remove,

cover with plastic wrap and refrigerate at

least 2 hours or up to 2 days.

Run a thin knife around the edge of the

custard and invert onto a dessert plate,

scraping any caramel from the ramekin.

creme caramel2 cups heavy cream

1 cup milk

1/2 vanilla bean or 1 tsp. vanilla extract

1 cup sugar

3 egg yolks

2 eggs

Pinch salt

For the caramel:

1/2 cup sugar


KATOKE

RAMADHANI KAMUGISHA


2 cups chilled heavy cream

4 large egg yolks

3 tablespoons sugar

2 tablespoons vanilla bean extract

7 oz fine-quality bittersweet chocolate

(not unsweetened), chopped

Garnish: lightly sweetened whipped

cream

Special equipment: an instant-read

thermometer

Heat 3/4 cup cream in a 1-quart heavy

saucepan until hot. Whisk together yolks,

sugar, and a pinch of salt in a metal bowl

until combined well, then add hot cream

in a slow stream, whisking until combined.

Transfer mixture to saucepan and cook

over moderately low heat, stirring

constantly, until it registers 160°F on

thermometer. Pour custard through a fine-

mesh sieve into a bowl and stir in vanilla.

Melt chocolate in a double boiler or a

metal bowl set over a pan of simmering

water (or in a glass bowl in a microwave at

50 percent power 3 to 5 minutes), stirring

frequently. Whisk custard into chocolate

until smooth, then cool.

Beat remaining 1 1/4 cups cream in a

bowl with an electric mixer until it just

holds stiff peaks. Whisk one fourth of

cream into chocolate custard to lighten,

then fold in remaining cream gently but

thoroughly.

Spoon mousse into 8 (6-ounce)

stemmed glasses or ramekins and chill,

covered, at least 6 hours. Let stand at

room temperature about 20 minutes

before serving.

vanilla & chocolatemousse cake


KATOKE

ERNESTI MUHANGWA


mousse cakeMousse can be chilled up to 1 day.


Serves 4


The children of poverty stricken Tanzania and the

Katoke Trust would like to extend a warm and special

thank you for your support and generosity.

ONE PERSON CAN MAKE ANIMPACT, ONE DECISION CANBRING CHANGE, ONE STEPCAN START A JOURNEY…

To order more copies of theKatoke Good Food Recipesemail [email protected]: www.katoketrust.com

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GOOD FOOD RECIPESKATOKE


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Vanilla Bean Recipes