Sunset Dorado

This stylish drink is a feast for both the eyes and palette. We originally made it for an Academy Awards Oscars dinner party.  The golden layering of Chambord with the liqueur resembles the streaked orange sky of a beautiful California sunset.

sunset dorado JCO

2 ounces La Dorita dulce de leche liqueur

1 ounce Chambord

Using a tall, clear cordial glass, pour the Chambord then layer La Dorita on top. Serve with a bar of crisp, dark chocolate. Give a toast to thank the Academy!

La Dorita Coffee Martini

This rich drink will give you and your guests an excuse to linger around the dinner table, known as “sobremesa” in Argentina, sharing stories and enjoying each others company.  It is the perfect exclamation point to any soiree. If you want to sleep that night, I suggest using decaf espresso.la dorita coffee martini purchased Shutterstock Royalty Free

1 ounce La Dorita dulce de leche liqueur

1 ounce espresso

1 ounce vanilla-infused vodka

1 ounce Kahlúa

whipping cream and coffee beans, for garnish

Combine espresso, vodka and Kahlúa in a cocktail shaker with ice; shake well and strain. Combine whipping cream with La Dorita liqueur; shake well until thick and layer on top.

 

La Dorita Crush

Nothing quite sets the mood for a romantic dinner like a beautiful cocktail that you’ve taken the time to create for your special someone. Crush on your Valentine with this sweet yet naughty treat. The frozen strawberries and cream create such a refreshing drink that you’ll have to pace yourself, as they go down too quickly.La Dorita Crush 2

2 ounces La Dorita dulce de leche liqueur

1 ounce vodka

2 ounces strawberry juice

1 ounce whipping cream

Put several frozen strawberries and a little water in a blender and liquefy. Remove seeds by passing the blend through a thin mesh. Combine strawberry juice, 1 ounce of La Dorita liqueur and vodka in a shaker with ice; shake well and strain into a martini glass. In the same shaker, combine remaining La Dorita liqueur with whipping cream, shake well until it becomes creamy and layer on top.  Garnish with fresh strawberries.

 

 

The Blue Moo

Our signature blue moo cocktail is in honor of Lara Wilson Shields from Le-Ara Wilson Farms, located 20 minutes from Pittsburgh in rural western Pennsylvania.  Lara is the fifth generation of the Wilson family overseeing this true family-owned-and-operated farm, along with her sister, mother and father. Lara was one of the first people that Gastón and I called when we decided to make, package and sell our dulce de leche.  We realized that we needed to source the milk direct from the farm, prior to it being pasteurized. Lara received us with open arms, and was a champion of our dreams.  She takes great pride in everything she does, and in turn makes our job a whole lot easier. For this, we toast her!The Blue Moo Cocktail

2 ounces La Dorita dulce de leche liqueur

1 o6-ounce package fresh or frozen blueberries

3 ounces unsweetened pomegranate juice

In a blender, puree blueberries with pomegranate juice and strain.  Combine puree and dulce de leche liqueur in a shaker with ice; shake and strain.

Lara Wilson Shields
Lara Wilson Shields


 

The Carlos Ramón

A La Dorita signature drink named after a friend’s grandson who was born in Panama in the fall of 2012. In celebration of his dad’s heritage, his parent’s handed out bottles of Patrón as baby gifts (gotta love those Panamians!)

The Carlos Ramon 1

1 oz.               La Dorita dulce de leche liqueur

2 ozs.             Silk Dark Chocolate Almond Milk

1 oz.               Patrón Tequila

La Dorita dark chocolate dulce de leche and non pareils

Prepare glass by rimming with La Dorita dark chocolate dulce de leche and decorate with blue and white non pareils.  Combine ingredients in a cocktail shaker with ice, shake & strain.

Chocodulce Liquer Cake

I first made this cake when we began experimenting with our dulce de leche liqueur recipes. We had so many batches that tasted great but weren’t quite the quality we wanted. What better way to use them than baking?  It adds just a hint of flavor to buttercream frosting, so subtle that it will keep your family and friends wondering exactly what it is that they are enjoying so much.  I carve out a round on the top of this cake, and put a plastic shot glass in it. That way, the birthday guy or gal can make a toast after making their wish.

chocodulce liqueur cake JCO

Cake

  • 1 1/2 cups all-purpose flour
  • 2 tsp. baking powder
  • ¾ tsp. baking soda
  • ¾ tsp. salt
  • 11 tablespoons unsalted butter
  • 1 ½ cups granulated sugar
  • 2/3 cup Dutch-processed cocoa powder
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 1 1/3 cups warm water
  • Special equipment: Two nine inch cake pans, sides and base buttered and lined with baking parchment paper and slightly floured.

Chocolate Ganache

  • 12 ounces chocolate, chopped into small pieces
  • 1 cup heavy cream
  • ½ cup La Dorita dark chocolate dulce de leche at room temperature
  • 3 tablespoons La Dorita dulce de leche liqueur (optional)

La Dorita dulce de leche liqueur Buttercream Frosting

  • 3 large eggs
  • 4 large egg yolks
  • ½ cup water
  • 2 cups sugar
  • 3 cups of butter, at room temperature
  • 7 tablespoons La Dorita dulce de leche liqueur

Oven 325°

Cake

  • Sift together the flour, baking soda, baking powder, and salt in a medium bowl. Mix to incorporate.
  • Beat the butter at medium speed until creamy. Gradually add the sugar and beat on high speed for about 3 minutes. Add the cocoa powder and beat for 1 minute. Scrape down the sides with a spatula. Beat in the eggs one at a time. Beat in the vanilla. On low speed, add the flour mixture in three additons alternating with the warm water in two additions. Scrape down the sides of the bowl and mix at low speed for 30 seconds. Pour batter into prepared pans.
  • Bake cake for 35-40 minutes. Cool cake for 20 minutes after baking.
  • Remove cake from pan and let cool completely before frosting.

Dark Chocolate Dulce de Leche Ganache

  • Place chocolate pieces in a large bowl. Heat heavy cream and dark chocolate dulce de leche, mixing together on medium high until mixture comes to a boil. Remove from heat and immediately pour dark chocolate dulce de leche cream over chocolate and stir until completely mixed and glossy.
  • Allow ganache to cool before pouring over cakes as a glaze. The longer you allow the ganache to cool, the thicker it will set.   When you are able to spoon the ganache and it can hold its texture, it is ready for spreading.

La Dorita dulce de leche liqueur Buttercream Frosting

  • Using a mixer fitted with a whisk attachment, whip the eggs and yolks in a large bowl on high speed for about 5 minutes.
  • In a medium saucepan, combine the water and sugar; simmer until it reaches the soft ball stage, registering between 234° and 240° F on a candy thermometer.
  • Immediately transfer the syrup to a large heatproof liquid measuring cup. In a slow, thin stream, add the sugar mixture to the egg mixture, mixing on low speed the entire time.
  • Increase the speed to medium and beat about 7 minutes, until the syrup has cooled. Add the butter, half a stick at a time, beating on medium after each addition. Once all of the butter has been added, beat on medium speed until the frosting thickens slightly, about 3 minutes.
  • Stir in the salt and La Dorita dulce de leche liqueur.

Layering with Dulce de Leche

  • Take your two 9-inch cake and level each one out.
  • Place the bottom layer on a cake plate. Spread a thick blanket of dark chocolate dulce de leche ganache on top. Add the second layer and frost the top and sides of the cake with the buttercream.
  • Place cake in refrigerator until ready to serve.
  • For a semi-homemade version, use your favorite cake mix

La Dorita Spiked Hot Chocolate

This rich drink will give warm you through and through. 

la dorita spiked hot chocolate purchsaed Shutterstock Royalty Free

2 ozs.             La Dorita dulce de leche liqueur

1 cup              Hot, Dark Chocolate

1 dash            Cayenne Pepper

1 oz.               Whipping Cream and dark chocolate chips for garnish.

Combine the hot chocolate and dulce de leche liqueur.  Top with whipped cream and garnish.

La Dorita Babies and Homemade Baby Food

Then and Now: Nacho and Elise are the two babies featured on the sides of our dulce de leche jars. Photo credit: Kathy Wolfe Photography
Then and Now: Nacho and Elise are the two babies featured on the sides of our dulce de leche jars. Photo credit: Kathy Wolfe Photography

My son Nacho was just 18-months old when Gastón and I first took our dulce de leche to market. One morning I snapped this picture of him eating his dulce de leche and banana puree.

static1.squarespace-1

I wanted people to know that I fed my own babies our dulce de leche, and that once you have safely introduced cow’s milk to your baby’s diet, that it is safe for pureeing baby’s first fruits—afterall, dulce de leche is one of the main food groups that any Argentine baby must get down. Nacho is now seven years old. I still feed him bananas with dulce de leche, but instead of pureeing them, he spreads the dulce on the banana.

Elise is my friend, Dana’s youngest daughter. Dana sent me this picture of baby Elise eating dulce de leche straight from the spoon during her afternoon snack. With biscuit in hand, Elise had me at her blue bow and gained a spot on the side of our dark chocolate dulce de leche jar.

static1.squarespace-2

Dulce de leche is so versatile, especially when preparing your own homemade baby food as it adds just enough sweetness as well a velvety finish that is easy for babies to swallow.

static1.squarespace-3
Photo Credit: Kathy Wolfe Photography

I blend it with almost any ripe, mashed fruit and some instant baby cereal and it has gotten me through many meal battles with my children. It’s handy to have a small food processor or high-speed blender (I use my Ninja single-serve cup), but depending on the age and ripeness of the fruit, you can simply mash with a fork. I especially feel good about it because I know they’re eating wholesome ingredients, since I make each serving fresh.

static1.squarespace-4
Photo Credit: Kathy Wolfe Photography

This doesn’t only work for breakfast. The dulce de leche combination works well blended with baked sweet potatoes as well as butternut squash. For heartier baby food, prepare old-fashioned oatmeal and mix in the fruit and dulce de leche blend hot off the stove; then mix in a blender or food processor. I’ve included some of my old-faithful combinations below.

static1.squarespace-5
Photo Credit: Kathy Wolfe Photography

serves 1; Prep time: 5 min.

Banana:

  • 1 ripe banana
  • 1 large teaspoon dulce de leche
  • 1 tablespoon whole grain baby cereal of choice
  • COMBINE ALL INGREDIENTS and blend until smooth. If child is a toddler, you can also easily mash with a fork for a heartier consistency.
  • serves 2; Prep time: 5 min.

Strawberry-Apple:

  • 1 apple, peeled and cubed
  • 3 strawberries
  • 1 large tablespoon dulce de leche
  • 2 tablespoons whole grain baby cereal of choice
  • COMBINE ALL INGREDIENTS and blend until smooth. Divide mixture into two 4-oz. mason jars. Keeps in the refrigerator for two days.
  • serves 2; Prep time: 5 min.

Apricot-pear baby food:

  • 12 dried apricots
  • 1 ripe Bartlett pear, peeled and cubed
  • 1 tablespoon dulce de leche
  • 1 tablespoon whole grain baby cereal of choice
  • PLACE APRICOTS IN a small saucepan and cover with water. Bring to a boil then lower heat to a simmer. Cook until soft, about 15 minutes. Remove from heat and allow to cool 5 minutes. Reserve 1 tablespoon of the juice from the pan.
  • Combine all ingredients along with reserved juice and blend until smooth.

Dulce de leche devil’s food cake

dulce-de-leche-devil's-food-cake

A couple of bites of this dulce de leche devil’s food cake, and you will never crave another.  You can make this cake three or four layers-depending on how much dulce de leche you want to pack into the inside!

serves 16; PREP time:  Active: 1 hour TOTAL: 3 hours

2 ½ cups (4 ½ sticks) unsalted butter, plus more for pans

1 cup and 2 tablespoons Dutch-process cocoa powder, plus more for pans

¾ cup boiling water

3 ½ cups sugar

1 ½ tablespoons pure vanilla extract

6 large eggs, lightly beaten

4 ½ cups sifted cake flour (not self-rising)

1 ½ teaspoons baking soda

1 teaspoon salt

1 ½ cups milk

24 oz. semisweet chocolate morsels

4 cups whipping cream

1 teaspoon light corn syrup

3 cups confectionary dulce de leche

Preheat oven to 350°.  Butter two 9-inch spring form pans; line bottoms with parchment. Dust bottoms and sides of pans with cocoa powder; tap out any excess.

Sift cocoa into a medium bowl, and whisk in boiling water to create a thick paste. Set aside to cool.  In a large bowl with an electric mixer, cream butter on low speed until light and fluffy. Gradually beat in sugar until light and fluffy, 3 to 4 minutes, scraping down sides twice. Beat in vanilla. Drizzle in eggs, a little at a time, beating between each addition until the batter is no longer slick, scraping down the sides at least twice.

In a large bowl, sift together flour, baking soda and salt.  Whisk milk into reserved cocoa mixture. With mixer on low speed, alternately add flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with flour mixture.

Divide batter evenly among two pans and bake 50 to 55 minutes, or until a cake tester inserted into center of each layer comes out clean.  Transfer layers to wire racks; let cool 15 minutes. Turn out cakes and return to racks, tops up, until completely cool.  Once cool, cut each layer in half.

To make frosting: place chocolate morsels and cream in a heavy saucepan. Cook over low heat, stirring constantly with a wooden spoon, until combined and thickened, between 20 and 25 minutes.  Increase heat to medium low; cook, stirring, 3 minutes more. Remove pan from heat; stir in corn syrup. Transfer frosting to a large metal bowl. Chill until cool enough to spread, about 2 hours, checking and stirring every 15 to 20 minutes. Use immediately.

To assemble, remove parchment from bottoms of cakes. Reserve the prettiest layer for the top and even out each layer, if necessary, so each is flat. Place one cake layer on a serving platter; spread 1 ½ cups confectionary dulce de leche over top. Add second layer and spread with another 1 ½ cups confectionary dulce de leche. Cover the outside of cake with frosting.

 

dulce de leche apple crostata

apple-crostata

This could just be my favorite summer dessert.  I get two for one…  the crostata along with a delicious apple syrup that I can reheat and serve over ice cream.  This is a forgiving rustic dessert that doesn’t need to look neat or pretty, as the taste speaks for itself. The oats-and-brown-sugar crumble that finishes off the crostata adds a subtle crunch to each bite. (I put the crostata out of my kids’ reach because they have a tendency to pick off all of the crumble!)

serves 12; PREP time: Active: 30 min.; TOTAL: 1 hour, 30 min.

Dough

2 to 2 ½ cups of unbleached self-rising flour

1 whole egg, plus 1 egg yolk

1 cup sugar

½ cup unsalted butter

1 to 2 tablespoons 2% or whole milk

Extra flour, for dusting

Apple Filling

8-10 apples (I prefer Gala or Fuji), sliced

¾ cup light brown sugar

3 tablespoons unsalted butter

1 tablespoon cinnamon

Juice of 1 lemon

1 cup confectionary dulce de leche

Topping

1 cup oats

1/4 cup light brown sugar

2 tablespoons unsalted butter, melted

Preheat oven to 350°.  Put all of the dough ingredients into a food processor and pulse until it forms pea-like balls.  Flour both hands and pour dough onto a kneading surface. Gradually incorporate all of the ingredients by rolling, pushing and folding it over just until moist. Add more flour or drops of milk, as needed, to reach the right consistency. Lightly flour top of the dough and form it into a roundish shape; place on a baking tray. Refrigerate for ½ an hour to set. Dough can be used immediately or wrapped in plastic wrap and stored in the refrigerator for 1 day.

To make the apple filling, in a large saucepan over medium heat, combine apples, brown sugar, cinnamon and lemon juice until apples become soft and caramelized. In a food processor, add oats, brown sugar and melted butter, and pulse until it creates a crumble topping.

Roll out dough to ¼ inch thick circle, making sure it is even.  Move to a lightly greased baking pan and spread confectionary dulce de leche on the bottom of the crostata, leaving enough of an edge to fold over.  With a slotted spoon, add apple filling, making sure to first drain the juices and fold over the edges, creating a rustic package (this does not have to be symmetrical). Reserve the remaining apple juices for reheating at a later time and serving over vanilla ice cream.  Add crumble topping. Bake 25 to 30 minutes until golden brown. Allow to cool completely.