CARAMEL SAUCE – from the Inaugural Dinner, April 24
Coffee scented Cajeta (Mexican goat milk caramel)
ents of Chef Roy Ellamar from Sensi at Bellagio Hotel & Casino
2Qt goat milk (quail hollow farms)
3cup white sugar
1ea whole vanilla bean, split open and seeds scraped out
1/2tsp baking soda, dissolved in 1TBSP water
1cup fresh roasted coffee beans (Colorado River Coffee Roasters rosebud)
Combine milk, sugar and vanilla in a heavy bottomed pot over medium high heat. Stir the mixture frequently until the sugar is dissolved and is simmering. At this point remove from heat and add the baking soda mixture, the mixture will bubble up quickly, do not be alarmed. Once the bubbles have subsided return the pot to the heat and keep at a lively simmer. Stir constantly with a rubber spatula as it begins to thicken, to not allow it to stick to the bottom of the pot. As the mixture begins to turn golden brown, add the coffee beans. Continue cooking and stirring, it will take a while, check for doneness by observing the consistency. We are looking for a medium thick consistency. Stick a spoon in it, lift the spoon out and hold it vertical with the back of the spoon facing you allow the sauce to drip off the spoon and observe. The sauce should coat the back of it nicely and leave a long unbroken strand or tail at the bottom of the spoon as it flows off.
Remove from the heat and allow to cool. Strain the sauce through a fine strainer and scrape the vanilla bean into the cajeta.
Store in a glass container and serve warm. You can add this to your morning coffee, your ice cream, or your favorite chocolate dessert. Be creative with it. Enjoy !