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TIPS How to cut vanilla beans safely. -------------------------------------------------------------------------------- Always keep finger 1/2" behind knife. If bean is hard, soak it in liquid until soft (milk or water, or liquid you will be using) Use paper coffee filter if you don't want to show the seeds and bean in your recipe. If you want your coffee to have real vanilla flavor, dry the vanilla bean until hard and drop a piece into your coffee mill before you grind your coffee and adjust to taste and cups. -------------------------------------------------------------------------------- -------------------------------------------------------------------------------- Yield A 7 to 9 inch vanilla bean will weight approximately 5 grams and will yield about 1 gram or 1/2 teaspoon of vanillin seeds. Half that amount should be enough to give flavor to a recipe for 4 to 5 people. Remember that the vanillin seeds are the essence and flavor of the vanilla, so it is important that the skin be as thin as possible. You want a "plump" bean with a thin skin; you want lots of seeds with little moisture . By gently squeezing the bean between your fingers, you can tell how thick or thin the bean is. When the seeds are scraped out, they should come off the skin easily, and no mush residue should be present. If you see so called "sugar crystals" coming out of the bean use then do not discard the bean they are pure vanillin crystals.
"SANGRE NEGRA" Great as a digestive			Braised Chicken with Vanilla Braised Chicken with Vanilla As unlikely as it may seem, vanilla pods, or "beans", are a tantalizing addition to this speciality of the Totonac Sierra Oriente, the beautiful mountain range that separates coastal Veracruz from the inland high plateau. The shelf-life of a vanilla pod may be extended by keeping it in a tightly-sealed container of sugar. The sugar itself will take on a vanilla flavor and can be used to add extra taste and aroma to many dessert recipes. Ingredients: 2 vanilla beans, split lengthwise 2 tablespoons raisins 1/4 cup Tres Coronas or other sweet Mexican sherry 3 chicken breasts, split and boned 1/4 cup unsalted butter 1 large white onion, cut into thin rings 2 1/2 tablespoons flour 2 cups chicken broth Preparation: Place the vanilla beans in one of two small bowls, and the raisins in another; pour half the sherry over each. Let sit for 25-30 minutes. In a large skillet, saute the chicken breasts in the melted butter for 5 minutes on each side, over medium heat. Remove chicken from pan, add onions, and saute until the onions are transparent. Add flour and stir continuously with a wire whisk until the flour has taken on a golden color (the classic French "roux.".) Add chicken broth all at once, stirring continuously with the wire whisk, until the broth has thickened. Lower heat, add chicken breast pieces, vanilla beans and raisins with sherry liquid and continue cooking over medium-low heat an additional 15 minutes. The classic accompaniment to this dish in the Sierra Huasteca is a sweet corn tamale, which is dipped into the sauce. Alternatively, it may be served with tallarines, wide noodles. Serves 6. Recipe by Karen Hursh Graber
-------- SPANISH VAINIMEX ------			"SANGRE OSCURA" Coffee liquer, used with coffe, milk or cakes, delicious flavor
			VANILLA PURE EXTRACTS Made with pure vanilla beans, from Papantla.