On May 12, 2:12 pm, Opus the Penguin <opusthepenguin+use...@[EMAIL PROTECTED]
>
wrote:
> N Jill Marsh (njma...@[EMAIL PROTECTED]
) wrote:
>
>
>
> > On 12 May 2008 01:16:47 GMT, Opus the Penguin
> > <opusthepenguin+use...@[EMAIL PROTECTED]
> wrote:
>
> >>Jamoncillo (Dulce de Leche) recipe
>
> >>1 cup whole pecans
> >>1/4 cup whole milk
> >>1 cup sweetened condensed milk
>
> >>Line a pie pan with wax paper.
>
> >>In a blender, mix whole milk for 2 minutes. Over medium heat, boil
> >>the sweetened condensed milk, stirring constantly. Once it starts
> >>boiling, remove from the heat and add the milk from the blender.
> >>Mix well. Continue mixing and then pour into prepared pie pan.
> >>Garnish with whole pecans. Let cool before cutting into squares or
> >>desired shape.
>
> > Oh, man, I bet this is good.
>
> > nj"all hungry now"m
>
> I'll let you know. I'm going to try it without the pecans first, just
> to make sure the base is right. We used to buy it this way from the
> vendors on Olvera Street in Los Angeles.
>
> I hadn't thought about making any myself until last night.
>
> Last night, I served Mrs. P. and the family shrimp cocktail, grilled
> steaks, and baked potatoes. I know it's more of a Father's Day meal,
> but she was happy. I told her I'd take her out when the restaurants
> were less crowded.
>
> The marinade for the steaks, by the way, included some pink Himalayan
> sea salt courtesy of Veronique. And the baked potatoes are better
> than any we ever get in restaurants. I baste them with butter and
> sprinkle them with salt and put them in the toaster oven at 400 F.
> After a half hour or so they get basted, salted, and turned. Cook
> them for at least an hour until the skin is like a hard shell when
> you pierce it with a fork. Yummy, flaky, and moist inside and a
> totally edible skin.
>
> Anyway, when I was planning the meal, I couldn't figure out what to
> do for dessert. Mrs. P. is so sensitive to caffeine that a chocolate
> dessert will actually interfere with her sleep. I thought about
> trying creme brulee, but it looked involved, and I'd never done it
> before.
>
> Then I remembered our thread about sweetened condensed milk and how
> you can make dulce de leche by defying the instructions on the
> outside of the can. So I boiled a can of that for 2 1/2 hours.
> Meanwhile, I made blond brownies--brown sugar, butter, flour,
> vanilla, and a little baking powder. And I bought some butter pecan
> ice cream. Dessert was a blond brownie topped with butter pecan ice
> cream drizzled with dulce de leche. And was it ever good.
>
> As I tasted the dulce de leche, I realized the taste was not
> unfamiliar. It was like those jamoncillo bars we used to get at
> Olvera Street. Suddenly it occurred to me that perhaps I could
> produce these myself.
>
> Just another example of better living through alt.fan.cecil-adams.
>
That is so sweet, I couldn't snip a word. Glad the salt was put to
good use.
V.
--
Veronique Chez Sheep
|
