apartment therapy changing the world, one room at a time

Caramel Butter: This is how we used to make it when I was growing up in BsAs. Dulce de Leche Butter. Most people bought the Dulce de Leche at the store and mixed with unsalted butter. Its hard to find salted butter in Arg, the dairies claim that it is hard to tell (by the smell) if butter spoils when it has salt. So, I would use the european butter for the higher fat content. I have also made Dulce de Leche relatively quickly by BOILING A CAN OF CONDENSED MILK. Yes you heard it, boiling the actual CAN. I boil for about 4 hours. Note that this can be dangerous in so many ways. Always keep the can covered with boiling water and THOROUGHLY cool after its done. When you crack open the tin, you will have Dulce de Leche which is just as tasty as in BsAs. We would also mash bananas and mix with D de L to make a spread for toast. Before I forget, the contents in the tall glass looks like Membrillo, a quince jam. (Its so not my favorite spread).

I love making compound butters as an easy way to add flavor to many foods. From herb butters on top of resting steaks, to a simple blend of orange zest and honey as a topper for toast, waffles, pancakes, etc.

Yum! Caramel butter could be great made by combining cooled strained brown butter with softened butter, too. Less sweet but really yummy and nutty.

Hey, did anyone else notice that there is an ashtray in that picture? Weird!

Hi Faith! You are totally awesome by the way! I love your posts :)

Dana - everyone smokes in the rest of the world. which is one reason sometimes i am glad to be here! when i lived in china i hated getting on the bus in the rural area i lived in because there was usually some old guy smoking (even though you're not supposed to!) or an old lady who were bringing bamboo baskets o' squids to the market.

oh yes and my point was ...

TJs used to sell a caramel mascarpone that was heaven. It was the same brand they still sell of the plain mascarpone. You dipped apples in it or spread it on the whole grain loaf. Drool.

Guille - I am copying and pasting your post into my recipe doc I keep for moments like this. I have heard of the boiling can thing before but I think I'll buy the Mexican goat milk caramel to stay safe and keep my house in one piece. I can't wait to try it with the bananas and the butter - thanks!

Now that I think about it - the drinks in the picture also look awesome. A friend of mine was just telling me the other day that Argentina is the best place to visit for the food.