coz even I...
Cajeta
July 11th, 2007
 I made one of the tastiest things I have in a while - Cajeta. Similar to Dulce de Leche, this Mexican treat is made by reducing goat’s milk with cinnamon and sugar until it caramelises.
The recipe I used was out of Rick Bayless‘ excellent book, Mexican Kitchen. The result was thick, creamy, and utterly delicious.
In fact, I have never made anything from that cookbook that wasn’t fantastic (as long as I could get my hands on the ingredients, which isn’t easy in Ireland!)
If you want to try it, there is a recipe here or here.
We ate it mostly over vanilla ice cream (see right), and it disappeared pretty quickly, I can tell you. Ausra, from our Dingle shop found an excellent use for it - a Cajeta Latte - a Mexican twist on a caramel latte. Yum!
Technorati tags: caramel, cajeta, recipe, goat’s milk, cinnamon, dessert     Â
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July 11th, 2007 at 2:15 pm
Small world! I got a prize of a Mexican cookbook called Dona Tomas last week and this was the first thing I had bookmarked to make from it! I was going to try it in a trés leche cake but ice-cream sounds just as good.
P.S. I’m having difficulty pronouncing half the ingredients in the book never mind tracking them down.
July 11th, 2007 at 6:24 pm
I found out the hard way that telling folks you are giving them a jar “caramel, made from goat’s milk” doesn’t always get the best reaction. Best to have unadventurous eaters taste it first, then tell them what’s in it.
Kieran - if you need any nonperishables, I’d be happy to bring you some stuff at the end of the month - I live in San Francisco, so I have access to most/all Hispanic ingredients.
July 13th, 2007 at 11:54 am
That’s a very kind offer, Jen! I would love some dried chilli peppers - a variety would be great! I’d be happy to reimburse you of course
July 13th, 2007 at 12:41 pm
Looks delicious,
Eoin
July 13th, 2007 at 4:40 pm
Not a problem. If you think of anything else, just shoot me an email.