posted by Andy 01-29-103 4:37 PM
Dulce de Leche
2 quarts goat's milk, or half goat's milk and half cow's milk, or all cow's milk (use whole milk)
1 green onion (optional)
2 cups sugar
2-inch piece cinnamon stick, preferably Mexican canela
1/2 teaspoon baking soda, dissolved in 1 tablespoon water
In a heavy, 6- to 8-quart pot, combine milk, sugar and cinnamon stick (and green onion, if using, see story) and stir until the milk comes to a simmer. Remove the pot from the heat and stir in the dissolved baking soda. When the bubbles subside, return pot to the heat. Maintain the mixture at a brisk simmer, keeping a gentle roll across the milk's surface. Cook, stirring regularly, until the mixture colors to caramel-brown and thickens to the consistency of maple syrup. The bubbles will become larger and glassier.
Stir regularly so that nothing sticks to the bottom of the pot. The volume will decrease to about 1/4. The process should take 1 hour to 1 1/2 hours. A spoonful of the sauce, cooled, should have the consistency of medium-thick caramel sauce. If thicker, stir in a little water. If too runny, keep cooking.
Strain the dulce de leche through a fine-mesh strainer over a wide-mouthed storage jar. Makes about 3 cups.
Adapted from Rick Bayless
Gourmet Dulce de Leche With Tequila-Mixed Berry Compote
This is the stovetop method, consisting of sweetened condensed milk heated in the unopened can until it caramelizes into a butterscotch-like sauce. Serve over fruit or over fruit atop pound cake. Pass warmed dulce de leche and let guests help themselves.
1 unopened 14-ounce can sweetened condensed milk
1/2 teaspoon vanilla
12-ounce package frozen mixed berries, (added fresh berries optional)
1/4 cup sugar
2 tablespoons tequila
1 tablespoon Triple Sec
2 tablespoons fresh lime juice
Dulce de leche: Set the unopened can of condensed milk in a small heavy saucepan. Add water to come about 3/4 of the way up the sides of the can. Set over medium heat and bring to a gentle simmer. Partially cover and cook, turning the can over at the halfway point, for 1 hour.
Remove from the heat and cool the can in the pan of water to room temperature. Open the can only when cool. Spoon the dulce de leche into a storage container and stir in the vanilla. Cover and refrigerate. Can prepare 3 days ahead.
Bring to almost room temperature before serving.
Salsa: Combine partially thawed fruit with sugar, tequila, liqueur and lime juice. Let stand at room temperature, stirring occasionally, for up to an hour. Serves 4 to 6.
Michael MacLaughlin, The Southwest Grill
Rum Dulce de Leche
This version uses condensed milk, eliminating the need for stirring. Check the water level halfway through cooking. If it's low, add a little more. Keeps well refrigerated for a week. Warm to serve.
2 (14-ounce) cans sweetened condensed milk
1/3 cup dark rum
1/4 teaspoon vanilla
1/8 teaspoon salt
Preheat oven to 425 degrees.
Pour condensed milk into a 9-inch deep-dish pie plate or fairly straight-sided 5-cup capacity pan. Cover tightly with foil. Put container in a roasting pan and add enough hot water to pan to reach halfway up its sides. Bake milk in middle of oven until thick and golden, about 1 1/2 hours. Carefully remove container from pan and cool completely.
Add remaining ingredients to milk and whisk until smooth. Makes about 2 1/2 cups.
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