Scratch Cooking December 23rd

Tonight's dinner theme was caramel. Adina was making good on one of her hanukkah presents to me and making dinner. I said I would make dessert.

It was really nice. I went and zoned out and she worked on dinner. It was a real treat!

She made caramelized onion and goat cheese omelettes. Originally, she was going to make a caramelized onion, goat cheese and sage fritatta from the Green's Cookbook but then she decided to wing it.

First she sauteed some chopped onions in olive oil with salt and pepper until they were golden brown. Then she made two 2-egg omelettes in butter, put some fresh chevre in them and some of the onions, folded them and sprinkled extra onions on top.

I caramelized some cauliflower in olive oil with salt and pepper to go with the omelettes.

For dessert, I made a goat's milk caramel which we ate with pears and apples. I used a recipe for Carjeta from the Home Cheese Making Cookbook. I mixed 1/3 cup goat milk with 2 teaspoons corn starch and a pinch of baking soda. I mixed it with the rest of a quart of goat milk and 1 cup sugar. Boil for about 30 minutes, stirring constantly until it turns into caramel. Adina said it was both sweet and savory. It was great with the fresh fruit.

So there you have it. Wednesday dinner, theme caramel.