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| Tues. 21 Sep '10 |
| Cooking | NATIONAL |
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Sticky Fingers
Cajeta from Vermont gets our goat
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Consider the apple the serial monogamist of the fruit world. Fall's sentinel has had schoolyard romances with caramel, adolescent trysts with a wedge of salty cheddar and outright affairs with that lusty sprinkle of cinnamon.
But this year's main squeeze, Fat Toad Farm's cajeta, might be "the one" that gets your Granny Smith to settle down for good.
Made to resemble traditional Mexican caramel, the lustrous sauce uses goat's milk from the Vermont farm's herd of nannies (they also make cheese). Mixed with organic sugar cane, the stuff is cooked for hours until it's thick and tawny.
But unlike regular caramel sauce, the cajeta's flavor has the unmistakably tangy depth of your favorite chèvre, which provides a rich savory flavor that blows ho-hum salted caramel out of the water.
The jarred ambrosia comes in vanilla-, coffee- and cinnamon-toned iterations. We love them all, but when it comes to our apples, we'll opt for cinnamon--it embodies all of the best characteristics of the fruit's former flames. Replace the cheddar crust on your apple pie with a drizzle of it, or just fish it out of the jar with a naked apple slice.
Cheers to the happy couple.
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Fat Toad Farm's Cajeta |
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