3 vanilla beans
1 bunch mint
1 liter bottle of vodka
1. Prepare the vanilla beans: Split all the vanilla beans. No need to scrape them.
2. Prepare the mint: Pick the mint leaves.
3. Now for the dreaded preparation of the coconut: Take a clean nail, or metal skewer, a rather thick one. You can run it over an open flame for a second to disinfect it if it’s stainless steel. Whack it into the eyes of the coconut. Since these spots are pretty soft, it should go in pretty easily.
4. Drain out the lovely coconut water. Save it and drink it after a rough workout. They call it nature’s Gatorade because there’s lots of potassium.
5. Holding the coconut firmly in your hand, give it a few whacks on the center, circling all the way around the equator. It should start to crack open. If you find that it’s too unsteady in your hand, place it on a towel on a sturdy table and have at it that way.
6. Take a small paring knife, and run it between the coconut and the shell. Be careful to run the knife AWAY from you, lest you stab yourself first thing in the new year. I don’t wish that for you.
7. Then peel the husky skin off these pieces and run them under cold water to remove all that coconut debris. And grate on the large side of the grater. We only need about 1/2 cup. The rest is good for munching.
8. Prepare the orange: All the oranges need is a quick peel of the skins.
9. Place each item in its own respective jar and cover with about a cup of vodka. I didn’t even measure. I just divided my bottle evenly among the 4 jars. Make sure they are well submerged. Remove the mint after 2 days. The rest can stay as they are for months to suck up the maximum flavor potency. The vanilla will get quite dark after a while, which is a big plus. Use them as needed in recipes.
When they run out, make some more!
Printed from PastryPal.com: http://www.pastrypal.com
URL to original: http://www.pastrypal.com/2012/01/good-time-to-extract/
Copyright © Irina Kogan. All rights reserved.