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..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.

  
  
  

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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

The Yankee Chef's Almond Extract

Now ordinarily you would have to make this recipe and let it sit for 6 weeks, but I have successfully made this the following way and it has turned out with the exact same results. Make sure you use a vodka that has no odd smell to it. There are some inexpensive vodkas that don't have a foul odor and many that do, just ask someone for help if you don't know. I will tell you that I have always used Fleischmanns's vodka. Even though I can buy much more expensive vodka, this brand is perfect.

Ingredients

For 4 people

Recipe

  • 12 whole almonds
  • 1 pint vodka

The Yankee Chef's Almond Extract Directions

  1. Place the almonds and vodka in a food processor or blender and puree until the almonds are about the size of large-grained sugar, or coffee grounds. Remove and add to a 2 qt. slow cooker. Over low heat, let this simmer for 4 hours and remove from heat. Pour into a large glass jar with a tight-fitting lid and let sit in darkness for 3 weeks. Remove, strain through a cheesecloth into mason jars and decorate as desired.
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