From Victor DeMarco
Caipirinha
(Brazilian Margaritas)
10 minutes | Serves 4
It’s almost a rite of passage for every Brazilian to learn how to make our national drink, the Caipirinha. Because everyone has a slightly different way of making it, the tradition gets passed down from your dad. So this is the official De Marco Caipirinha!
What You’ll Need:
- 3 Limes
- 4 table spoons of sugar
- Ice
- 5 oz of Cachaca Silver (Brazilian Rum)
How To Make It:
- Roll limes on surface with the palm of your hand to help release the juices.
- Remove the skin of the lime with knife (it is okay to leave a little of the green skin on, as the oils on the skin help temper the sugar and bring more of the lime flavor out).
- Cut the lime into quarters, ideally removing the center/stem as it is more bitter then the rest of the lime.
- Muddle sugar and limes in mixing glass; add more sugar if you prefer sweeter drinks.
- Add the alcohol. Ideally, it’s a 1:1 mix of rum to lime juice, so if the limes had a lot of juice, add more rum. Normally, it’s about (3) 1.5 oz measurements of rum.
- Add ice and shake! The more air you incorporate the better it will be.
- Pour the strained drink in shot glasses, but it is meant to be a sipping cocktail.
Enjoy!
Pao de Quiejo
(Brazillian Cheese Bread)
50 minutes | Serves 8
Every family get-together has included this Brazilian staple, and the holidays would not be complete without our cheesy bread. While the ones you buy from the freezer section come pretty close, nothing beats the taste you get making them from scratch.
What You’ll Need:
- 4ish cups of Tapioca Flour (Gluten Free)
- 1 cup of water
- 1 cup of whole milk
- ½ cup of vegetable oil
- 2 eggs
- 1 cup of freshly shredded parmesan cheese
- Salt to taste (3 pinches for me)
How To Make It:
- Preheat oven to 375 degrees, and lay out a greased baking sheet or lined with parchment paper
- Boil water in a pan over high heat.
- Once boiling, reduce to medium heat, add milk, and vegetable oil, and stir.
- Turn off heat, but keep pan on stove. Start adding the tapioca flour slowly. Tapioca flour is more like cornstarch, so it will get very sticky. The goal here is to get to a dough-like texture that doesn’t stick to your hands. It’s a little less than 4 cups depending on how much water was boiled off during step one. If the dough gets too dry, a splash of water will help bring it back to life.
- While the dough is still warm, add the eggs and cheese, mixing thoroughly to incorporate all the ingredients.
- Using your hands, roll the dough into 1-inch balls and place on parchment paper.
- Bake for 35-40 minutes or until golden brown.
Enjoy!
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