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!
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.
Sometimes simple is best. I pull this recipe out around Easter time. It’s a no-fuss, no-fail moist yellow cake that can be paired with this velvety blueberry sauce, or and fresh fruits that you love.
serves 12; PREP time: Active: 30 MIN.; TOTAL: 1 ½ hours
3 ¼ cups all-purpose flour
2 cups sugar
2 ½ teaspoons baking powder
1 teaspoon salt
¾ cup softened unsalted butter
1 ¼ cup milk, at room temperature
2 teaspoons vanilla extract
1 ½ cups dulce de leche for layering
Dulce delish blueberry sauce
2 pints fresh blueberries, washed
½ cup wild blueberry jam
2 tablespoons water
3 heaping tablespoons original dulce de leche
2 tablespoons Chambord (optional)
Preheat oven to 350°. In a bowl, whisk together flour, sugar, baking powder, and salt. Add butter and beat with an electric mixer at low speed, until the mixture looks sandy.
Combine milk and vanilla and add, all at once. Mix at low speed for 30 seconds, then increase speed to medium and beat for 30 seconds. Scrape bottom and sides of mixing bowl.
With mixer running at low speed, add 1 egg. Increase speed to medium and beat for 30 seconds. Repeat procedure with the second egg. Continue adding eggs, scraping after each addition, until all 4 are added. After last egg is added, scrape bowl once more, then beat at medium-high speed for 30 more seconds.
Pour into greased and floured 9- x 1½-inch round baking pans. Bake 27 to 30 minutes, or until a toothpick inserted near the center comes out clean. Cool on wire racks for 10 minutes; remove from pans and cool thoroughly on racks.
To make the dulce delish blueberry cream, puree the blueberries and blueberry jam in a blender or food processor until smooth. Using the back of a spoon, press the puree through a strainer, discarding seeds and skins.
In a small saucepan over medium heat, cook the dulce de leche with 2 tablespoons water, stirring constantly until just beginning to boil. Add the blueberry puree, continuing to mix until it comes to a boil. Simmer 1 minute then remove from heat and add the blueberry puree and liqueur, if desired, mixing well. Let cool.
ut cakes together. Layer generously with dulce de leche. Serve over a generous spoonful of dulce delish blueberry sauce.