Most requested Cooking School recipe
June 3, 2009 by Sharon Thompson
At the first series of cooking classes at Just Us Girls, I explained how to make homemade vanilla extract. It was a hit, and I keep getting requests. Here’s how to make it.
Bourbon-vanilla extract
Take two vanilla beans and using kitchen shears, cut the bean within one inch of the top, being careful to keep the seeds intact. Place the vanilla beans in a decorative bottle, about 16 to 24 ounces, with the uncut part to the top. Fill the container with good quality Kentucky bourbon and let stand for 6 to 8 weeks. Vanilla is ready to use.
If you’re interested in learning how to jazz up summer dishes, I’ll show you. My next round of cooking classes will feature herbs and spices on June 11; then tips and recipes for turning summer’s bounty into main-dish meals (June 25 and Aug. 9).
Classes are 6:30 to 8 p.m. at Just Us Girls, 2392 Woodhill Drive. The cost of a class is $20. Call (859) 269-0312 or e-mail justusgirls@purdonrental.com.
