Vanilla Salt is the least known of out seasoning suggestions, but do not think less of this versatile goodie. Salt is a magnifying glass for every dish, it enhances the flavors that are already there. As mentioned above, this salt can be used in both sweet and savory food: Salt Caramel Candies (we want to try a recipe around the Salted Caramel arena… any suggestions?), make better Buttercream Frostings (our two favorites are Roselle Buttercream Frosting and Roasted Strawberry-Balsamic Swiss Buttercream) or sprinkle a bit on Chocolate Chip Cookies before baking. Add a pinch of Vanilla Salt on Roasted Vegetables, Seafood (specially Lobster) or even vegetable soups such as Tomato Soup or Carrot Soup. You can also just replace the regular salt on any baked good.
Recipe by Not Without Salt
¼ cup Kosher Salt
Seeds from one Vanilla Bean
- Preheat oven at 200ºF and line cookie baking sheets with parchment paper.
- Split a vanilla bean in half and scrape the seeds from it.
- Stir the vanilla seeds and the salt together, spread across a parchment lined baking sheet.
- Bake for about 20 minutes or until it’s completely dried out.
- Take out of the oven and allow the salt to cool a bit.
- If needed, you can un crumble the salt with the help of a whisk.
- Salts keep in an air-tight jar for a couple of months.
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