In the same manner that an edifice can arise starting with a single rock or the inception of great art can start with simple scribbles, delicious desserts can begin with a seemingly commonplace can of condensed milk.
The treats that accomplished chef Florabel Co used to make as a young girl would be considered simple by her current standards. Nevertheless, these have remained close to her heart. “Desserts need not be expensive,” said chef Florabel as she quickly whipped up a batch of Graham chocolate cupcakes with fresh strawberry topping. She recounted that the confection using condensed milk was quite popular among schoolmates so that she regularly made some of these to sell during special occasions.
The activity at gourmet dining destination Felix in Greenbelt 5 was to re-launch Milkmaid, the 30 year-old brand that several generations of Filipinos know and enjoy. “We are celebrating Milkmaid’s remarkable legacy by showing just how easy it is to whip up pure indulgence,” said Bien M. Fernando, vice president for marketing of Alaska Milk Corporation. “Milkmaid is a brand trusted by generations of homemakers in the Philippines but the world over. It is the condensed milk of choice of moms, chefs and those who want only the best ingredients in their desserts.”
The possibilities using Milkmaid are endless, limited only by the food lover’s imagination. The selection that day included a creamy coconut gelatin, decadent chocolate cake with yema filling and yema balls with a delicious core of ube jalaya. To illustrate that condensed milk can be used not merely for desserts, included among the choices in the buffet was a surprising macaroni salad called Milkmaid creamy de conditos with shreds of chicken, bacon bits, pineapple, cashew nuts and chopped shallots. Mixed with an unusual condensed milk and mayonnaise dressing, the combination proved to be an agreeable melange of texture and flavor.
One of the best things that Milkmaid has going for it is its wide accessibility cost-wise. In this Christmas season of increased spending, and in a world fraught with financial uncertainty, it will surely appeal to both the prudent spender and resourceful homemaker. Those who want only the best holiday fare on the table need not be stressed by the season’s demands. “Stressed is simply ‘desserts’ spelled backwards,” pointed out Bien Fernando. And with the appetizing, affordable choices made possible by Milkmaid, one need not scrimp on delicious desserts. This should appeal to the keen survival instincts of the maabilidad Filipino who not only overcomes and prevails over trials, but also manages to stay genuinely happy whatever the fates dish out.
Milkmaid Creamy de Conditos
Ingredients:
1/2 k elbow macaroni
1 can Milkmaid full cream sweetened condensed milk
2 cups mayonnaise
100 g chicken fillet, boiled, shredded
150 g bacon bits
75 g chopped Shallots
225 g pineapple tidbits
100 g cashew nuts
Salt and pepper
Procedure:
1. Boil macaroni noodles. Set aside.
2. In a bowl, mix all the ingredients then add the pasta.
Refrigerate before serving.