Baking quick questions

puddy

tell me if this is mad, but what about black pepper?

LittleBrownFrog

A vanilla pod in sugar would work - the pod will last for ages, so you'll have vanilla sugar for lots of recipes in the future (you can just keep topping the jar up - a vanilla pod will do six months on its own, then you can split it down the middle & get another six months of vanilla-ness out of it.
Or, just buy vanilla flavouring from the supermarket & again, use it up in cakes etc.

zippychick

puddy wrote: »

tell me if this is mad, but what about black pepper?

Ummm I think that's mad, yes, bonkers even! :rotfl: But if black pepper flavoured cheesecake is to your taste then by all means...

if you buy vanilla , it can be part of your storecuboard you know? Or can you make the cheesecake a chocolatey base so you don't have to add vanilla?

jackieglasgow

You can make your own vanilla extract you know Not any use for now, as it takes a couple of months to develop the full flavour, but it might be worth thinking about. Could also be a nice foodie Christmas gift. Small bottle, cup of vodka (I purify cheapy stuff through a Brita water filter) and three vanilla pods. Spilt the pods through the middle lengthways but don't cut in half, leave a wee bit at the end uncut, and put them in the vodka, shake it once a week, and leave in a dark cool place for a month or two, the colour will deepen with time. You can top it up with some more vodka when using it, and I always use vodka to swish out the last bit. You can also add a wee bit of sugar syrup for flavour, but its not essential, as you are using it in sweet recipes anyway.

ALIBOBSY

I always buy the good stuff, I know its expensive, but it lasts for ages and ages. Then again I bake alot so it gets used in cakes etc all the time.

If you are putting whole raspberries in I would either put lemon juice and some icing sugar to sweeten in, or make a raspberry couli/sauce to serve with the plain cheesecake.

Ali x

zippychick

ALIBOBSY wrote: »

I always buy the good stuff, I know its expensive, but it lasts for ages and ages. Then again I bake alot so it gets used in cakes etc all the time.

If you are putting whole raspberries in I would either put lemon juice and some icing sugar to sweeten in, or make a raspberry couli/sauce to serve with the plain cheesecake.

Ali x

They're in some sort of sweet syrup from a jar x

I would always have some in too but I bake frequently as well. Even if you dont and are OS, i think it's a basic staple as there will be baking occasions.

zippychick

Puddy, the burning question is DID YOU MAKE YOUR BLACK PEPPER CHEESECAKE?!?!?!:D:rotfl::eek::p

lapis_lazuli

jackieglasgow wrote: »

You can make your own vanilla extract you know Not any use for now, as it takes a couple of months to develop the full flavour, but it might be worth thinking about. Could also be a nice foodie Christmas gift. Small bottle, cup of vodka (I purify cheapy stuff through a Brita water filter)

Don't get the water filters mixed up! :rotfl:

mandragora_2

Black pepper's a surprisingly nice spice to use - in a fruitcake, though - sort of gives a flavour not too different to nutmeg, without being nutmeg! I would just leave the vanilla out, I think; maybe put in a fine grating of lemon rind if it's not already in there, to add a dimension of flavour, and then enjoy it anyway!

esalad

Hi

Does anyone know a really nice easy recipe for jam roly poly please?;)