What favorite dish can you make with Vanilla Bean? Please throw in a Recipe!?

Answer 1

Arroz con Coco (Cuban Coconut Rice Pudding)

3 cups water
1 cup short-grain rice (such as Arborio)
4 whole cloves
1 (2-inch) piece vanilla bean, split lengthwise
1 (2-inch) cinnamon stick
1 (14-ounce) can fat-free sweetened condensed milk
1/2 cup evaporated fat-free milk
1/2 cup light coconut milk
1/2 cup golden raisins
1 tablespoon chopped crystallized ginger
1 teaspoon grated lemon rind
Pinch of salt
1/2 teaspoon ground cinnamon (optional)

Place water and rice in a large saucepan. Place cloves, vanilla, and cinnamon on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Add to rice mixture. Bring to a simmer over medium heat, stirring frequently. Reduce heat to low; cook 20 minutes or until rice is tender and liquid is almost absorbed.

Stir in milks and raisins; cook 10 minutes, stirring frequently. Stir in ginger, rind, and salt; cook 5 minutes, stirring frequently. Remove cheesecloth with spices. Pour rice mixture into a bowl or individual bowls; cover surface of pudding with plastic wrap. Chill. Sprinkle with cinnamon, if desired. Yield: 8 servings (serving size: 1/2 cup)

Answer 2

Vanilla Bean Cake
MAKE-AHEAD
ACTIVE TIME: 30 MIN
TOTAL TIME: 9 HRS
MAKES ONE 10-INCH CAKE
This is a version of pastry chef Bill Yosses's signature dessert at Citarella Restaurant, in New York City. The batter needs to chill for at least 8 hours before baking, so plan accordingly.
ingredients
7 ounces white chocolate, chopped, plus a block of white chocolate for shaving
7 tablespoons unsalted butter
2 vanilla beans, split, seeds scraped
5 large eggs, separated
1/3 cup bread flour, sifted
Pinch of cream of tartar
1/3 cup sugar


directions
Butter a 10-inch springform pan. Line the bottom with parchment paper and butter the paper.
In a large bowl set over a pot of barely simmering water, stir the chopped white chocolate with the butter until almost melted. Remove the bowl from the heat, add the vanilla seeds and stir until smooth. Stir in the egg yolks. Sift the bread flour over the batter and stir it in.
In a large bowl, beat the egg whites with the cream of tartar to soft peaks. Gradually add the sugar and beat until the whites are stiff and glossy. Beat one-fourth of the egg whites into the batter, then fold in the remaining whites until no streaks remain. Pour the batter into the prepared pan and smooth the top. Cover with plastic wrap and refrigerate for 8 hours or overnight.
Preheat the oven to 375°. Bake the cake in the middle of the oven for about 30 minutes, until puffed and golden and a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan; it will fall dramatically.
Run a thin knife around the edge of the cake, then remove the side of the pan. Slide the cake onto a plate. Using a vegetable peeler, shave white chocolate curls over the cake.

Answer 3

VANILLA BEAN COOKIE

1 lb. unsalted butter
1 c. sugar
2 c. finely ground blanched almonds
3 c. sifted all purpose flour
1 vanilla bean
1 c. sifted confectioners' sugar

Cream butter until light. Gradually add sugar. Add finely ground almonds, flour and mix thoroughly.
Chill dough for several hours. Pinch off snips of dough the size of walnut. Place on ungreased sheet and press each with bottom of glass until 2" wide.

Bake in 325 degree oven or slow oven for 12 minutes or until cookies are pale beige. Meanwhile, pound vanilla bean (or buy vanilla bean powder). Mix with confectioners' sugar. Gently, please. Sift lightly over warm cookies. Yield: 50 to 60.