Vanilla pods, packed in sugar, photo by Donna
James and I made popovers Sunday morning and sprinkled them with vanilla sugar, and this sugar made the popovers appealing in a surprisingly effective way. Like fleur de sel on caramel. It brought the flavors and textures together without overtly calling attention to itself. When I’d posted a while ago in a recipe to discard the vanilla bean, I got what amounted to a scolding from
Shuna, who found it appalling that one could so easily waste an opportunity for the pleasures of vanilla sugar. She was right to scold.
I had never really taken the time to appreciate the wonderful aromatic flavor of sugar but now I always will. It deserves a place in the spice rack. That it is ...
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