Monday, 1 2010

i’m not sweet, i’m dulce de leche

I don’t think you all know much about me, so let me reveal some key things to remember. I live, (or like Rachel Zoe says “I die!”) for a few things, and a few things only. I’m a simple gal, not too high maintenance, but there are just some guilty pleasures I can’t do without. They are:

-Sarah Jessica Parker

-Sex and the City (notice a pattern here?)

-A select group of high end designers no matter what the cost (my first born?) including Chanel, Lanvin, Balenciaga, Galliano, Stella McCartney, Marchesa, Rodarte, Louboutin, DVF, Erin Fetherston, Vera Wang, Zac Posen, and of course Marc Jacobs

-Shoes and handbags in the finest leathers/suedes

-New York City

-And sweets!

Everything else in the world can fall into an abyss never to be seen again and I would continue on fine. Yeah I love my family, but if I was stuck on a deserted island and could only bring three things, you bet your tush it would be a trunk full of Chanel, the NY Times, and cupcakes! Sorry mom.

So I figured I would share my tainted personality with you in hopes that everyone experiences these little pleasures in life. I mean who could live without sweets!? That was rhetorical. No one can. With that said, I present to you DULCE DE LECHE. God’s (or whatever designer being you pray to at night) gift to the human kind. Nothing else makes me salivate more, than simply hearing the sound of its name. Dulce de leche. Ahhhh. Ooey, gooey and get this, the easiest thing to make since peanut butter and jelly sandwiches. Don’t say I never gave you anything.

Adapted from: Alton Brown via foodnetwork.com

Ingredients:

1qt milk
1 1/2 cup sugar
1/2 tsp baking soda

Combine milk and sugar in a large pot.  Bring to a simmer while stirring till the sugar has dissolved.  Stir in the baking soda and reduce the heat to low.  Simmer, stirring occasionally for about 3 hours or till it turns into a thick and brown sauce.  Store in the fridge, in a sealed container, for up to a month.  Serve with ice cream, cake or as a filling for alfajores (something I will attempt to make once a batch of dulce de leche survives longer than a day without being eaten).

What are your guilty pleasures?