After
10 days in Buenos Aires this past summer, I gained a deep love
for the people, the culture, food, art and everything Argentinean,
especially dulce de leche. It seems every creation the bakeries
and heladerias (ice cream parlors) serve is filled, covered, rolled
and literally oozing this creamy, milky caramel.
Fortunately, I learned first hand from a Portena (native Buenos
Aires woman) how to make true dulce de leche. Forget the canned
evaporated or condensed milk, the real thing is always made from
fresh, whole milk. After a brief boil, with the right pan, you
simply stir every once in a while over the course of several hours
resulting in the most amazing dulce de leche, this side of the
equator.
This is the perfect project for a cool fall afternoon when you
plan to be around the house. Be sure to use a large pot as it
boils up when adding baking soda. Also, use a heavy gauge pan
such as Calphalon and you¹ll never have to worry about sticking.
Buenos
Aires Dulce de Leche
Although it sounds intimidating, this was remarkably easy
and did not stick to the pan. I boiled mine for about 3 1/2 hours.
Keep a small amount in a honey or preserves jar at room temperature,
for easy spreading on toast, drizzling over ice cream or chocolate,
or simply savor a spoonful all by itself.
Alfajores
This cookie is springing up everywhere, crumbly crisp, sandwiched
with dulce de leche. Cornstarch is the secret that makes them
so divine. You may take a shortcut and buy the dulce de leche,
but do not skip this cookie.
Lula's Chocolate Cake
Deep, dark, light textured and very chocolatey. Not too sweet,
perfect for swirling with dulce de leche. Add a scoop of ice cream
for total decadence.
Mix
it up with Mani