Dulce Delight is growing but it will never lose my personal touch.
The year is coming to an end and I can't believe it. This year was definitely the busiest year of my life. I accomplished so many goals I had in my head in both my personal and professional life and I know for sure that 2014 will be one of the greatest years of my life.
I know that Dulce Delight's episode frequency got much slower this year and I heard your complaints, each one of them. In order to accomplish some of the goals I had in my head/heart I had to slow down the filming this year, fold my sleeves and go to work outside my kitchen.
Dulce Delight Store was launched and it's growing, a month ago I opened a franchise in Brazil (do I own a multinational now? wow) and many new products and kits will be part of my store in 2014. I worked on scripts and filmed one episode for a big TV channel that wants to take Dulce Delight to a whole new level. I developed art projects and projects to engage the community in conscious cooking. I met many incredible local producers. I traveled a lot. I didn't make any good friend but I kept all the good ones I had before. I feel older and wiser and now I know more than ever that I want to keep my brand very personal (that kind that feels small even when it's big).
These accomplishments made this year depended on me a lot but to me that's exactly where the magic lives, keeping my business close, personal and intimate. Creating my episodes, answering emails and handwriting thank you notes for each customer takes a lot of time but this is the model of business that I want to build, a solid foundation in personal relations. To me there is no point of having a brand if it stops representing me, if it stops having my personal touch, if it pushes me away from the people who likes me! Trust me, doesn't matter how big I'll get, my model of business will only grow to the point where I can have control otherwise there is no reason to keep going.
This episode you'll watch is the last one of the year and it's the last one in that kitchen where it all started in 2009. In 2014 Dulce Delight will start to be filmed in my brand new house in Brooklyn and in this celebratory episode (I was a little sad to be honest) I wanted to honor us, me and you for all the accomplishments, thank you for the support, for the good vibrations and for growing with me and making this little project of mine grow so much that it became who I am today.
To me 2013 was the year to plant the seeds and 2014 will be the year to harvest!
For this New Year/Honor episode I prepared my favorite drink in a batch, easy to serve a whole party: Sake Strawberry Caipirinha a drink inspired by a classic Brazilian drink but with Japanese alcohol, Sake, instead of Brazilian cachaça. Sake is lighter, cost effective for a big party and tastes great in this recipe. Every single time I make this people drink it until its last drop and then they start to drink any other alcohol available in the party (that's how great it is). I also prepared 2 classy but still easy appetizers that won't take too much of your time and won't let your guests down: Peach wrapped in prosciutto and mini caprese salad in a skewer.
for the drink:
1 lb fresh strawberries - washed and hulled
1/3 lb fresh raspberries
1/3 lb fresh raspberries
1/2 cup granulated sugar
1 L Sake - fermented rice japanese alcohol (found in any liquor store)
2 cups of ice
(taste it and if it's too strong add more ice)
for peach appetizer:
1/4 lb prosciutto - I used San Daniele
32 small skewers
for mini caprese salad:
handfull of small basil leafs
1 lb small fresh mozzarela balls - also known as bocconcini
1 lb cherry tomato - grape tomato also works
3 tbsp olive oil
smoked salt and black pepper to taste-you can use regular salt
30 small skewers - I used plastic ones because I like reusable stuff.