Dominican Republic- Dulce de Leche Cupcakes

Thai Sweet Sticky Rice with Mangos - Serves 8-10

adapted from the best, most complete and delicious Asian cookbook I've ever seen or used: The Complete Asian Cooking Companion: the Indispensible Reference Guide to Asian Ingredients, Equipment, Recipes, Tips, and Techniques by Vicky Liley

4 C sticky (glutinous) rice-- I like to use the small grain sweet rice available at Asian markets
2 C coconut cream (not milk)
1 C granulated white sugar plus 2 T extra
1/2 t salt plus pinch extra
1/2 C coconut milk
2-3 fresh mangoes (I like more since they are so awesome), peeled, cut from pit, and thinly sliced
1 T sesame seeds, optionally lightly toasted to enhance flavor (careful not to burn if toasting)

1. Put rice in a large, deep bowl and add water to cover by 2 inches. Soak over night (or for a minimum of 3 hours).
2. Drain. Pour rice into a conical bamboo steamer or steamer basket lined with cheesecloth (optional--I don't think it always makes things easier. I prefer not to use it, actually, but they recommend it, so I'll put it here). Set basket over a steamer pot filled with boiling water. Basket should fit snugly deep inside the pot, but not touch the water. Cover rice, then steam until grains are tender, about 20 minutes.
Halfway through the cooking, toss the rice so it is upended (not as easy as it sounds). It should already be forming into a cohesive ball at this point.
3. In a large bowl, stir coconut cream, sugar, and 1/2 t salt. Add hot rice, stirring until grains are well coated. Let cool to room temperature (do not refrigerate. the rice will harden). The rice will absorb all the coconut liquid. stir occasionally. Alternatively, you can eat the hot rice as soon as it is mixed in the liquid before it "sets" and absorbs completely. This is my husband's favorite way to eat it.
4. Meanwhile in a small bowl, combine coconut milk, extra sugar and a pinch of salt.
5. When ready to serve, divide sticky rice among individual serving bowls. Lay mango slices on top of sticky rice. Pour coconut milk mixture over mangoes and sprinkle with sesame seeds.

note: if fresh mango is unavailable, use canned mango, drained, or slices of banana.

Rose Petal Ice Cream

1 3/4 hours freeze time - about 1 hour prep time

Ingredients:

• rose petal, from 3 fragrant roses (organic)
• 1/2 cup milk (whole is best, but any works!)
• 3 1/2 cups heavy cream
• 1 cup granulated sugar
• 6 egg yolks
• 1/4 cup rose water
• rose oil essence to taste

1. Wash the rose petals in cold water and pat dry. Trim off the white base of the roses (it is really bitter). In a heavy (non-reactive) saucepan, place petals of 2 roses, the rose water, milk, cream, and 1/2 cup of the sugar. Place over medium heat and bring mixture to just under boiling. Let the mixture steep for about 1/2 hour to infuse the flavor out of the roses.

2. Combine the egg yolks and the remaining 1/2 cup of sugar in a mixing bowl. Whisk until it becomes think and a pale yellow color (this usually takes too much muscle for me - so I use a hand mixer). Bring the rose/cream mixture back to a near boil and whisk 1/4 of the warm mixture into the egg and sugar mixture to temper (I usually add an additional 1/4 cup to really make sure the eggs won't scramble). Then, pour all of the egg mixture into the rose milk and place over low heat. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon.

3. Strain the mixture into a bowl and chill on ice or in the refrigerator. Pour into the ice cream maker and freeze.

4. Just before serving, add the remaining petals (tear them into smaller pieces) to the ice cream and fold together.

Voila! Rose Petal Ice Cream!