Please forgive me – I won’t be doing a “Sundays with Cindy” this week. Today is World Missions Sunday at our church and we are having an International Dinner tonight. Pastor asked me to head it up and I have spent the last few weeks working hard at planning and preparing for it. One of the things we did was ask our missionaries from around the world to send us recipes that we could use for our dinner, so instead of writing my blog this morning I will be in the kitchen making “Chicken Yassa” from the Gambia in West African, and a dessert from Ecuador called “Dulce de Leche.” I am a little nervous about making two totally foreign dishes to me that I have never prepared before, or even tasted, and then having to take it to share at church. But as I’ve been saying to the other nervous women who have been calling me all week about their recipes, who’s going to know the difference if it isn’t exactly the way they do it in Africa or Ecuador or Thailand or Norway?
Speaking of Norway – I’m just glad I didn’t get the recipe for Elk Stew. I have had elk in my freezer before, but I don’t happen to have any this year. Of course the recipe did say if you don’t have any elk, you can substitute reindeer. Hmm, I’m fresh out of reindeer, too!
Anyway, I thought you might be interested in this recipe Laurie sent us from Ecuador. I copied it just as she wrote it.
DESSERT — Dulce de Leche [Literally “Sweet from Milk”]
(serves approx. 20 people)
This is kind of a gooey topping that is usually spread on little breads (like small pan rolls) or crackers, like Ritz crackers. It reminds me a lot of the frosting for a German chocolate cake but without the pecans.
4 liters of milk (approx. 1 gallon)
4 tsp. cinnamon
5 cups sugar
2 lb. coconut
1 Tbsp. butter
1 egg, beaten
small breads or rolls or crackers for serving
Simmer milk with cinnamon and cloves for 15 minutes. Remove cloves. Add sugar and keep simmering for 10 more minutes. Add coconut and simmer about 15 more minutes until mixture gets thick and the spoon leaves a “trail” as you stir it. (Also, the mixture might start to pop and jump when it’s about ready.) Add butter and egg (already beaten) to the mix and stir. Remove from heat immediately.
Spread on small breads or crackers to serve.
[I’m using the Ritz crackers. I thought the combination of sweet ‘n’ salty sounded good!]
And just a bit of spiritual dulce de leche for thought:
“And Jesus said unto them, I am the bread of life: he that cometh to me shall never hunger; and he that believeth on me shall never thirst.” John 6:35
“The fear of the LORD is clean, enduring for ever: the judgments of the LORD are true and righteous altogether. More to be desired are they than gold, yea, than much fine gold: sweeter also than honey and the honeycomb.” Psalm 19:9, 10
“As newborn babes, desire the sincere milk of the word, that ye may grow thereby: If so be ye have tasted that the Lord is gracious.” I Peter 2:2,3
Okay, I think I just did a “Sundays with Cindy,” after all! Enjoy!