It's the most wonderful time of the year!
Christmas is just around the corner. My tree is up and decorated in gold and silver, my holiday table is set. Oh yes, we're on festive mode before December hits! Why? Why not!
If you're like me, you'd probably be collecting ideas of what to give to friends and family right about now. I put a lot of thought into it. I'm not Oprah that money is no object, but with little creativity and a bit of (fun) work, I can give my loved ones some of my favorite things. I started that last year, I decided to give them something handmade and homemade. I hope they liked them 'coz I sure enjoyed making them.
So I thought I'd share some of the recipes with you. You can find the links for the recipes on the home page under the label "Edible Gifts". They're so easy to make anybody can make them.
Here's one that I gave to some of my girlfriends, my Dulce de Leche spiked with Bourbon whiskey and spiced with Madagascar Bourbon Vanilla Beans. I loooove dulce de leche. It's great with vanilla ice cream, (way better than caramel!), on top of cupcakes, brownies and slathered on top of my mom's "suman sa lihiya" (sticky rice wrapped in banana leaf). It's also good by itself, just grab a spoon, dunk it in the sticky pot and indulge!
It's simple to make but time consuming, that is if you take the route that I took. There are so many ways to make it, from simple to scary, (the thought of putting a can of condensed milk inside a pressure cooker gives me goosebumps!). The simplest I think is the method recommended by Donna Hay. I tried it many times but it does not give me the result I was looking for, I always get a darker top. And so I take the road less traveled and go for the longer method. Turns out perfect all the time!
Bourbon Dulce De Leche
Cooking Time: 60-80 minutes depending on the consistency and color that you like. It becomes darker as it as you cook longer.
Ingredients
2 x 395g can condensed milk
2 tsps Bourbon Whiskey
Beans of a 2 inch Organic Grade-A Madagascar Bourbon Vanilla Pod
Here's one that I gave to some of my girlfriends, my Dulce de Leche spiked with Bourbon whiskey and spiced with Madagascar Bourbon Vanilla Beans. I loooove dulce de leche. It's great with vanilla ice cream, (way better than caramel!), on top of cupcakes, brownies and slathered on top of my mom's "suman sa lihiya" (sticky rice wrapped in banana leaf). It's also good by itself, just grab a spoon, dunk it in the sticky pot and indulge!
It's simple to make but time consuming, that is if you take the route that I took. There are so many ways to make it, from simple to scary, (the thought of putting a can of condensed milk inside a pressure cooker gives me goosebumps!). The simplest I think is the method recommended by Donna Hay. I tried it many times but it does not give me the result I was looking for, I always get a darker top. And so I take the road less traveled and go for the longer method. Turns out perfect all the time!
Bourbon Dulce De Leche
Cooking Time: 60-80 minutes depending on the consistency and color that you like. It becomes darker as it as you cook longer.
Ingredients
2 x 395g can condensed milk
2 tsps Bourbon Whiskey
Beans of a 2 inch Organic Grade-A Madagascar Bourbon Vanilla Pod
Pinch of Salt
Direction:
1. Slowly cook the condensed milk in a double boiler until it thickens and changed into a darker, caramel color, stirring occasionally. Careful not to let the water touch the bottom of the pot where the milk is in. Add more water into the double-boiler if needed.
2. Once you've achieved the color and texture that you like add the bourbon, vanilla beans and salt, stir until fully incorporated and remove from heat.
3. Let it cool completely before transferring into sterilized decorative bottles.
Note on Storage:
This will keep for 2 days at room temperature or up to 1 month in the fridge but might lose it's creamy texture. To reheat, transfer into a heat-proof dish and microwave at 15 seconds interval until you get the desired temperature and smoothness.
Enjoy!
Makes 2 cups
Direction:
1. Slowly cook the condensed milk in a double boiler until it thickens and changed into a darker, caramel color, stirring occasionally. Careful not to let the water touch the bottom of the pot where the milk is in. Add more water into the double-boiler if needed.
2. Once you've achieved the color and texture that you like add the bourbon, vanilla beans and salt, stir until fully incorporated and remove from heat.
3. Let it cool completely before transferring into sterilized decorative bottles.
Note on Storage:
This will keep for 2 days at room temperature or up to 1 month in the fridge but might lose it's creamy texture. To reheat, transfer into a heat-proof dish and microwave at 15 seconds interval until you get the desired temperature and smoothness.
Enjoy!
Makes 2 cups
