The Cooking Diva Blog: Original Tropical Creations by Chef Melissa De Leon

A Lost Art, Global Voices, & Huevitos de leche re-visited

We've got many interesting things for you today:

First of all there is a beautiful poem, a real on going dilemma about culinary art that has been lost from ancient traditions and cultures. This poem was written by John N. Hilliard in 1910. Head over to Tasty Design to read "A Lost Art."

Second, this is the link to my latest contribution to Global Voices: "Computer Crash: Food Overload." This is a specially interesting international food blog roundup, that you would enjoy as much as we did. The topics are: Chocolate-Dulce de Leche Alfajores from Argentina, Where to eat three meals a day for free when visiting Rome, The Food from Chile by Daniel Greve, A San Valentine's Virtual Party, The Epoisses, Su Boregi (or Turkish Lasagna), Sushi Balls for dinner, Cooking with and active volcano in New Zealand, The most expensive pizza in the world: with truffles, a Banana Foster's video, Korean food trends, and how to prepare Amazake.

To read the previous Global Food round-ups, visit Global Voices.

Third, just to make our sweet tooth happy: the reason why I do it, and a recipe to prepare the sinful "Huevitos de Leche" or "Milk Candy" that I have stuck in my childhood memories.

For many of us, sweetness is to the taste what beauty is to the eye. It has always been so.

Sugar is one of the most universal flavors of food stuffs known. Over one-half of our food taste sweet or sweetish; that is, they contain sugar in some form. About one-third taste salty; not more than one-tenth taste either bitter or sour. (Dr. Hutchinson, Success Magazine, 1909)

Now, older and wiser, I can not believe how I have any teeth at all. The amount of sugar we used to eat when we were young children at school was unbelievable. Just the thinking of it gives me a stomac ache now. My guess is that we were just lucky, because believe me, it was NOT the toothpaste. The toothpaste has always been full of sugar, and other ingredients (~~read fluoride~~) that should be banned for the harm they do to our health. Learn about fluoride by visiting the Flouride Action Network.

So, to make the long story short, let me tell you about something else that I have learned: If you can not live without your desserts, just do it in moderation, it will be fine. Or if you are like me, the one that can not eat one cookie, or one slice of bread....NO, you've got to eat the 24 cookies and the whole loaf of bread, right? Well, if that is your case, just quit cold turkey. It is tough thing to do, but it will save your life and your $$$ because you won't have to go shopping every week for larger size clothes.

So, here it is, finally...I built up enough courage to prepare these milk candies for you. After I took the photos ~~and ate almost half of them~~, I packed ~~the few left~~ in a beautiful tin and called my brother to take the sinful treats away from my presence asap ~~before I decided to eat them all~~. I am now sugar high. I feel so guilty ~~and happy of course~~, that I have scheduled an appointment at the spa to do a facial and all kind of body pampering treatments that are well known to remove an array of body impurities and the guilt. Yes, only after that will I be back to my real self, the sweet and loving chef you all know.

This is the recipe:

Huevitos de leche, OR to prepare Sinful Milk Candy from Panama

Ingredients:

2 litres whole milk
2 pounds sugar
1 teaspoon salt
1 tablespoon vanilla extract
1 cup shredded coconut, dried and unsweetened
paper to wrap the candy

Directions:

Combine the milk, sugar and the salt. Cook in a pot, preferable cast iron or other resistant heat proof container. Cook under medium heat, stirring constantly with a long wooden spoon to avoid burning, until the dulce de leche has thickened and a line can be traced in the bottom on the pot with the spoon. Add the vanilla and mix well.
Remove from the stove and add the dried coconut. Stir and let cool just enough you can bear the heat and make the little balls with your hands. Try to make them as uniform as possible, using a teaspoon or a tablespoon measure and then shaping them up with your hands.
You could also pour the milk mixture in a cookie sheet and then, cut it with a sharp knife when it is still soft, and firm. As shown in the second picture.
Once the candies have cooled off, wrap them in decorative pieces of paper, suitable for food, or serve them in a tray or pack them in small cellophane bags or decorative tins.

Que disfruten!

Many, Many Hugs,
Melissa

Visit Tasty Recipes - Chef Melissa's recipe and post index.
Tags: milk, food blogs, cookingdiva, chef, panama, dairy, food & drink, food, global voices

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by Chef Melissa - CookingDiva · March 01, 2006 · 11:00 AM
Permalink · Comments (31) · TrackBack (1) · Categories: Food & Drink · General · RECETAS - Postres · RECIPES: desserts

Oh, fabulous!!!! That looks wonderful. I'm trying to learn moderation, but there are some things that I can't be moderate about at all. So, I stay away from them most of the time. But, I have to visit them occasionally. Life would be too boring if we didn't indulge ourselves every so often.

Comment by: Sher • Mar 1, 2006 12:39:21 PM

Yes, moderation is the secret---I perfectly understand your point. Once in a while I just indulge myself with my favorite foods :)

Comment by: melissa_cookingdiva • Mar 1, 2006 1:55:25 PM

Yum- looks great.

I have a question for you. My brother just brought back some INCREDIBLE dulce de leche from Argentina. What do you serve it with. I am perfectly fine to eat it right out of the jar with a spoon. :-) However, I was thinking I might try to do something a little more refined - suggestions? Thanks!

Comment by: kelly • Mar 1, 2006 2:49:24 PM

Hola Kelly!!! I was reading about your brother's trip to Brasil and Argentina---Two of my favorite South American countries. It seems to me that they had way too much fun. Good for them :)

Ok, here are some ideas for recipes using the delicious dulce de leche from Argentina:

1- Mousse de Dulce de Leche Tart, by Marcela from Majuluta http://lamajuluta.blogspot.com/2006/01/mousse-de-dulce-de-leche.html

2- Alfajores de Dulce de Leche y Chocolate, by Error del Sistema: http://errordelsistema.blogspot.com/2006/02/alfajores.html

3- Alfajores con Dulce de Leche, from Epicurious: http://www.epicurious.com/recipes/recipe_views/views/232016

4- Dulce de Leche Flan, from Epicurious. You can skip the preparation of the dulce de leche and use the one you've got:
http://www.epicurious.com/recipes/recipe_views/views/230685

5- Cheesecake with Dulce de Leche Sauce. If you do not have "mascarpone cheese" just use regular cream cheese: http://www.epicurious.com/recipes/recipe_views/views/107661

Let me know which one you are going to prepare. Yum!
Hugs,
M

Comment by: melissa_cookingdiva • Mar 1, 2006 3:58:46 PM

Oh my! What an assortment of recipes. I guess none of them are low calorie either! I think I might try the mousse this weekend. Calories don't count on the weekends, right? I have to try and lose some weight before I go to Panama. (I will start that diet just as soon as I finish off this dulce de leche!

Comment by: kelly • Mar 1, 2006 4:06:00 PM

Love this candy recipe! Welcome back, Melissa!

Besos,
Paz

Comment by: Paz • Mar 1, 2006 5:56:11 PM

Good choice Kelly!!! Please blog about your upcoming dulce de leche dessert. Make sure you take a photo before it's gone! Can hardly wait!

Hola PAZ! I just came back from your blog...You've got some beautiful photos and recipes as always. I'll take the tag for the veggie meme. Thanks :)

Comment by: melissa_cookingdiva • Mar 1, 2006 6:14:40 PM

Oh my goodness! This recipe sounds too good. I'm guessing that the recipe could be halved, or would that not be okay? It seems like it makes a pretty big batch of candy.

Comment by: Jenny • Mar 1, 2006 6:57:02 PM

I absolutely love milk candy! Thanks for posting the recipe!

Comment by: Yovanna • Mar 1, 2006 9:43:33 PM

Hola Jenny! Yes, it is ok to prepare the 1/2 recipe. Just look for the consistency of the mixture at the end. It has to be real thick :)

Yovanna! How are you doing? You are welcome---please let me know how do you like them :)
Hugs,
M

Comment by: melissa_cookingdiva • Mar 1, 2006 10:14:12 PM

Estes docinhos são irresistíveis!

Comment by: Elvira • Mar 2, 2006 11:35:40 AM

Oh, what a tempting recipe! I can almost taste the sweetness just by looking at the gorgeous photos!

Melissa, I so understand the need to give away treats before eating them all myself. And, of course, everything is better when it's shared!

Comment by: Tania • Mar 2, 2006 11:57:30 AM

Hello Melissa,

Your website is really lovely. And quite inspiring. I hope I remember this correctly, but I think I found you through the adorable Paz.

My husband and I went on a wonderful trip to Argentina last August. So this talk of dulce de leche, of course, brings back some beautiful memories.

By the way, are you the creator of the Luscious Thai Curry Chocolate Truffles? I printed the recipe from the Gilded Fork, and since I have some free time now, I'm going to give a go this weekend or next week. I couldn't believe the ingredients when I read it!

best, mari

Comment by: mari • Mar 3, 2006 2:35:23 PM

Dear Mari, thank you for your visit and comment. I am glad that you had the chance to visit Argentina, it is a very unique place!

Yes, I am afraid that I am responsible for the Thai Curry Chocolate Truffles! Please send Us a report when you make them :)

Hugs,
M

Comment by: melissa_cookingdiva • Mar 3, 2006 6:50:32 PM

You are awesome.

Comment by: cookiecrumb • Mar 3, 2006 9:59:13 PM

this is just divine my kind of candy....
this food blog has added my weight
full of sinful recipes
and lots of food to drool over

Comment by: sha • Mar 4, 2006 6:15:21 AM

Thank you cookiecrumb and Sha vor the visit!!! I have more sinful stuff coming, so stay tuned :)

Comment by: melissa_cookingdiva • Mar 4, 2006 7:36:11 AM

Oh YUM! it is like dulce de leche and coconut cady, OH I am trying this out asap! I just made some dulce de leche (if you want to check it out Melissa-http://pomelopleasures.blogspot.com/2006/02/dulce-de-leche.html

pero bueno, parece demasiado rico!!!

Oh and re your post, I am the only food blog from Corrientes that I know of, I have been looking for food blogs from Argentina and there very few of them! Besos!

Comment by: Katy from Pomelo Pleasures • Mar 4, 2006 7:10:15 PM

Looks fabulous! I cannot wait to visit Argentina!!

Btw Melissa, do you have info about this event?

Does My Blog Look Good In This 2006 #3 March

This a DMBLGIT event, hosted by Panama Gourmet , on March 7th, 2006.

Thanks
Bea

Comment by: Bea at La Tartine Gourmande • Mar 6, 2006 10:24:40 AM

Hello Girls! Thanks for the visit...I'll be blogging about the DMBLIT soon. Hugs,
M

Comment by: melissa_cookingdiva • Mar 6, 2006 11:47:05 AM

Melissa,
I kept going back and forth on your recipes and couldn't decide which one to try. Yesterday I bought some almond biscotti and had the idea to spread the dulce de leche on that. WHAT AN EXPERIENCE - omg! It was quite the delicacy.

Comment by: kelly • Mar 12, 2006 8:37:00 AM

Kelly, I am glad that you are enjoying your dulce de leche. I am guessing that after that delicious experience with the biscotti, there is no more dulce de leche to prepare any dessert, right? Hugs, I'll be back in Panama soon with some yummy reports from Ecuador.
M

Comment by: melissa • Mar 12, 2006 1:12:34 PM

Hi Melissa - I am from Panama (an my father from the Republic of Chiriqui, if you know what I mean... :-), but now I live in the US Well, the reason I write is that I don't recall any coconut on the huevitos de leche that come in those white boxes from David... Do you know their recipe for those?

Also, while at it, do you know the recipe for bien me sabe? That was one of my favorite desserts when I was a kid!

Finally, I love your blog - thanks for it!

Comment by: esteban • Mar 20, 2006 11:38:16 PM

Hola Esteban! Thank you for viviting us. Of course I know about the Republic of Chiriqui :)

You could prepare this same recipe without the dried coconut. It would taste delicious too. Fotr a variation, add two or three tablespoons of cocoa powder for baking in STEP #1. Mix well with a whisker until disolved...

Will post the recipe for bien me sabe and cabanga soon! Now that we are in "cuaresma", tt is just the perfect time to prepare those traditional sweets. I'll keep you posted.

Many Hugs,
M

Comment by: melissa_cookingdiva • Mar 21, 2006 7:52:04 AM

Wow...I have to make these one day! I looove dulce de leche!

Comment by: linda • Mar 22, 2006 9:50:50 AM

These look so yummy. I can't wait to try them.

Comment by: Chocoholic • Sep 21, 2006 4:14:36 PM

I can't wait to try the huevitos de leche recipe. I have to wait for friends or relatives from Panama to bring me a box of the confections when they visit San Antonio, TX. I also don't remember coconut being an ingrediant. I do recall another candy called cocaditas that contained coconut. Do you have that recipe?????

Thanks,
GloGlo

Comment by: Gloria Stella Mahoney de Campan • Oct 13, 2006 3:52:46 PM

I love Daniel Greve!

Comment by: Sandra Cortés • Apr 22, 2007 6:02:16 AM

Hey Liz here!

I was wondering if you knew any Ecuadorian dessert recipes. My daughter is doing a project for school and she is being incredibly persistent about bringing a food to school for her class. Please e-mail me if you find something at shudlow@comcast.net

Thanks!

Comment by: Liz • Apr 22, 2008 8:24:39 PM

Buenas tardes Liz, thank you for your visit! will e-mail you a couple of tasty Ecuadorian dessert recipes for you to prepare... BRegards,
Melissa

Comment by: melissa • Apr 23, 2008 11:59:44 AM

El alfajor. Historia del alfajor, secretos de los alfajores, recetas para hacer alfajores de maicena, diferentes tipos de alfajor. Alfajor santafecino y alfajor cordobes. Marcas de alfajores milka, terrabusi, bagley, capitan del espacio, havanna y balcarce.
http://www.alfajorargentino.com.ar

Comment by: alfajor • Jun 22, 2008 8:11:30 PM

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