When my mother told me to grab a spoon I was confused. I looked around the kitchen and only saw her opening a can of something without a label. “Traeme una cuchara,” she insisted. I walked over to the drawer and brought her back two spoons. She quickly took them from my hand and scooped something brown and gooey out of the mystery can. ‘Try it!’ She said confidently and then she started enjoying her own spoonful. I carefully took a lick and proceeded to light up the only way a fat kid could. I couldn’t believe my mom had made something so delicious. “How did you make this?” I was 8 years old and amazed. “Carefully!”, she answered looking over at the pressure cooker. Read more
Posts tagged ‘Dulce de Leche’
I’ve had one recurring thought since I tasted my first chirimoya a few months ago – there are parts of this world where flan grows on trees. Flan on trees. I’ve been pining for chirimoyas, also known as custard apples, ever since. In response to my previous post where I used them to fill pavlovas, my aunt described an alternative recipe that’s popular in Peru. The chirimoyas are folded into manjarblanco that’s been lightened with whipped cream and chilled, like dulce de leche pots de crème. I went back for more to but it’s been weeks since I’ve seen them. Then suddenly, there they were, looking proud but out of place at the Park Slope Food Coop. I scooped up a pretty heart shaped one and let it ripen on my counter like an avocado. After the whirl of Easter weekend had passed, I finally got down to using them. It was as simple as it seemed and the fresh fruit provided the right balance to the manjarblanco. I don’t know when I’m going to find them again but I’ll always look. From the moment the last scoop was served, I started to miss them.
I’d been looking for a way to use chirimoyas since I came across them a few months ago in a nearby market. Originally found in the Andean region between Peru and Ecuador, they’re also cultivated in small pockets throughout Chile, California, Spain, New Zealand, Australia, and Israel. Heart-shaped and scaly, they could be a dragon’s paw and are almost as rare in my Brooklyn neighborhood, so I was excited when I found them. Also known as custard apples, they’re like everything and like nothing else. The fruit can be likened to strawberry, banana, pineapple, papaya, avocados, mango, ripe pears, and commercial bubble gum while Mark Twain described it more simply as “deliciousness itself.” Read more
I have a very dysfunctional relationship with my KitchenAid Ice Cream Maker attachment. I’ve tried a million recipes but the results have been inconsistent. It will give me my dreamed of ice cream for a few hours after it’s just made, but it develops an icy, fuzzy, rock hard taste by the next day. It’s the memories of my few successes that keep me going (there was a green tea ice cream once and a yogurt sorbet that were just right…). That’s why I like Mariana Crespo’s recipe for dulce de leche ice cream so much. It’s straightforward and simple and it gives you a creamy, decadent result every time, that you can take into the week with you.