Sorry I missed visiting with you yesterday, but I had a very good reason.  Melanie Ann and Olive my two dear friends from collegiate days at Texas Technological College (as it was known then) came to visit.  We always have so much fun together.  (Yes, we went to the Arboretum today, but that will be another post.)

Let me tell you how this fun began.  Olive raises goats.

(Side note:  Did you know a good milk goat cost about $300.00?  Olive found a milk goat on Craig’s list for $200.00, but that was not a good deal because that goat did not have a good bag or long teats.  If the goat does not have long teats, you have to milk it with your fingers (as opposed to your hands) and that can take a LONG time.  Now you know.)

Since she raises goats, I had been meaning to tell her about an article in the Dallas Morning News that told about cajeta – a Mexican caramel made from goat’s milk.  Caprino Royale in Waco, Texas makes goat cheese and cajeta.  Evidently it is the rage with high-end restaurants in Dallas.  We looked up the article, and then looked up cajeta recipes.  Making cajeta didn’t look too difficult  – goat’s milk, sugar, soda, cinnamon stick – another recipe added a vanilla bean.  That sounded good to us, so we decided to use a cinnamon stick and a vanilla bean.

Sometime during all of this we had had a discussion about Pensky’s Spices.  Melanie Ann and Olive loved the catalog and wanted to see this store because there sure isn’t a spice store in Coldspring or Seguin, Texas.

We went to Pensky’s, and I bought vanilla beans for the cajeta, and they bought sandwich sprinkles, and various other spices.  Who could ever understand us having so much fun in a spice store, but we literally closed down the store.

Next we went to Whole Foods Market for goat’s milk.  A big difference from their neighborhood Walmart.  Goodness gracious they were in hog heaven.

After supper, more fun.  We made cajeta.  The recipe we used was adapted (because we added a vanilla bean)  from a recipe from Rick Bayless‘ cookbook Mexico – One Plate at a Time.  Rick Bayless is a host of a cooking show on PBS, and evidently his books on Mexican cuisine are highly regarded.  So this is what you do.

Ingredients: Goat’s milk, sugar, baking soda, vanilla bean, cinnamon stick (not shown because…)

Basically you simmer the goat’s milk, sugar, a cinnamon stick, and a vanilla bean for a LONG time (we cooked ours for about two hours).

Here is the beginning.

Then you watch and stir on a medium heat.

Watch and stir some more.

This is getting close to the end.

Then be still my heart!  We did it!  We have the most wonderful, delicious,  smooth caramel.

The review mentioned “the sophisticated depth of flavor”.  Olive declared it, “The best caramel I have ever eaten.”  Melanie Ann exclaimed, “I don’t even like caramel, but that is deliciously decadent.”

We ate it on trifle that really needed this goodness.

Loved the cajeta on ice cream.

Other suggestions for using cajeta are to serve the velvet goodness in crepes, over pancakes or on bread pudding.  Some chefs use cajeta in recipes when making flan or tres leache cakes.   It can be used as a dipping sauce for churros or apples.  By the way,  you store the cajeta in the refrigerator, and then briefly heat it in the microwave when you are ready to serve this gourmet delight.

I won’t lie to you, this recipe takes time and patience.  I was glad I had two friends to share stirring duty with me,  BUT is it ever good!

The best part of the entire night was getting to spend time laughing and visiting with my friends.  I am blessed.

Blessings to you and yours,

Click on the title of the post to “jump to the recipe”.