I'm intrigued, jfain... never have been aware of these! Please share more!
Here is the recipe for the tomatillo caramel It's not a thick and chew caramel just a sauce. The tomatillos keep the flavor light. As for the cake I will make a flourless chocolate cake recipe that I have made several times before and add ancho chili powder to the batter.
tomatillo caramel
1/2 vanilla bean, halved lengthwise
1/2 pound small fresh tomatillos, husked, rinsed, and coarsely chopped
1/4 pound piloncillo* (unrefined brown sugar; sometimes called panela*), coarsely chopped (about 3/4 cup)
1/4 cup water
2 tablespoons sugar
1 (1-inch) piece cinnamon stick
PreparationMakes about 1 cup. Scrape seeds from vanilla bean into a 1 1/2- to 2-quart heavy saucepan with tip of a paring knife, then add pod and remaining ingredients and simmer, uncovered, over moderate heat, stirring occasionally, until tomatillos are very tender, about 15 minutes.
Discard cinnamon stick and vanilla pod, then purée tomatillo mixture in a blender until smooth (use caution when blending hot liquids). Cool completely, then chill, covered, until cold.
*Available at Latino markets and some supermarkets.
tomatillo caramel
1/2 vanilla bean, halved lengthwise
1/2 pound small fresh tomatillos, husked, rinsed, and coarsely chopped
1/4 pound piloncillo* (unrefined brown sugar; sometimes called panela*), coarsely chopped (about 3/4 cup)
1/4 cup water
2 tablespoons sugar
1 (1-inch) piece cinnamon stick
PreparationMakes about 1 cup. Scrape seeds from vanilla bean into a 1 1/2- to 2-quart heavy saucepan with tip of a paring knife, then add pod and remaining ingredients and simmer, uncovered, over moderate heat, stirring occasionally, until tomatillos are very tender, about 15 minutes.
Discard cinnamon stick and vanilla pod, then purée tomatillo mixture in a blender until smooth (use caution when blending hot liquids). Cool completely, then chill, covered, until cold.
*Available at Latino markets and some supermarkets.
This sounds unusual and very incredible, jfain!
I use the flourless chocolate cake from Lee Bailey's "Country Desserts". Typically I serve it w/ raspberry sauce and kirch whipped-cream...
I use the flourless chocolate cake from Lee Bailey's "Country Desserts". Typically I serve it w/ raspberry sauce and kirch whipped-cream...
Chocolate and raspberries is one of my favorite combinations. I also love it with cranberry sauce or really anything kind of tart to act as a foil against deep dark chocolate. Tomatillos are so tart they sort of do the same thing.
The strawberries sound lovely but Jon doesnt like fruit. He had mentioned going out somewhere for a special dinner for Val day but Im not sure yet. He loves custard ice cream so I was thinking of making that for a dessert on Val day but he is sticking to his weight loss thing for the new year and I dont wanna blow it for him.