Superbowl Follies (3)

This is the final post on some of the foods I served for our Superbowl party.  Some of the foods served were not featured as I've posted about them previously.  These include the moose meat chili, beef chili, spiral ham, cheesy hash brown casserole and baked beans.  I like bringing out new dishes and combinations for our guests to try.  Some of these end up being duds but some go on to being staples in my repertoire of of entertaining dishes.

So it was with the fruit tray I set out.  Honestly, it was empty within 10 minutes!  I cut the apples then soaked them in citric acid to prevent browning then added strawberries and mandarin oranges to the tray.  The dip was made using dulce de leche.  This is a thick, creamy and very, very thick caramel sauce.  It can be purchased in larger centres or made at home using sweetened condensed milk.  I personally find dulce de leche too rich and sweet but it is great used in baking or fruit dips. 

Dulce de Leche
source: Garden Gnome and Garden Gnome's Daughter

my method:
Remove the label from a can or two of sweetened condensed milk.  Place in a sauce pan on a trivet.  Cover with water.  Bring to a boil on medium-high heat.  Reduce to a low boil and cook for 90 minutes.  Remove the can(s) and allow to cool. The dulce de leche is now ready to be used and unopened will keep for a year in the pantry.

my daughter's method:
Pour the sweetened condensed milk into a microwave safe bowl.  Cook on high for 1 minute then stir.  Repeat until the milk is thickened and caramelized, about 8 minutes.  The dulce de leche made this way will keep in the refrigerator for one week.

Dulce de Leche Fruit Dip
source:  Garden Gnome

1 c sour cream
4 tbsp dulce de leche
sprinkle of ground cinnamon

Place ingredients in mixing bowl or blender.  Mix well.  Pour into serving bowl.  Refrigerate 1 hour.  Serve as a dip for fruits.