When I make my baked goods and share them with my friends, I also get asked the question “What is the great flavor in it”? At last I am ready to share my secret. Almost two years ago I had friends that traveled to the Dominican Republic. When they were gone, we helped them around their house and they returned the favor with a thank you gift from the islands. It was a wonderful bottle of clear vanilla extract (called vainilla on the bottle) that has this amazing flavor. I have used it in my baked goods ever since and always get rave reviews. Now the bad news. My supply is getting low, my friends are not going back to the Dominican Republic any time soon, and I can’t find it in any stores or online. So unless any one knows of an underground vanilla supplier that I can talk to, I may have to investigate other types of foreign vanillas that I have heard are good (like Madagascar, Tahitian, and Mexican). All I know is that the brown liquid from the supermarket is not going to cut it for me anymore.
Sunday, April 13, 2008
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1 comments:
I happen to be one of those fans of the Dominican vanilla. I asked a friend of mine from Puerto Rico (not exactly Dominican, but getting closer) if they knew where to find it. They said it could be found in NYC in an ethnic store. Then they dug into their pantry and produced a bottle for me. Not pure vanilla, but imitation vanilla in the Dominican style. It's close, but I might have to let Baker Babe be the judge.
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