KANSAS CITY, MO — With tomorrow being Fat Tuesday, we decided to celebrate Brazilian-style today. Leonice and Edson Ludwig, Owners of Porto Do Sul, join us with a delicious spread of Brazilian food and drink, including caiprihana, picanha, (the national cocktail of Brazil) delicious Brazilian cheese bread and brigadeiro, a decadent dessert. We’re also discussing how Carnival, going on now in Brazil, is similar to the Mardi Gras celebration and how Porto Do Sul is celebrating. Plus, they’re sharing a few of their delicious recipes.
The Brazilian Caipirinha
Makes 1 serving
1 lime, plus more for garnish
1 tablespoon sugar
2 ounces cachaça (Brazilian rum, available at well-stocked liquor stores)
Garnish with additional lime slice
Roll the lime with your palm on a cutting board. Cut the lime, remove any seeds and cut into wedges. In a cocktail shaker, muddle the lime (skin-on) with sugar, until the sugar is well incorporated, and the lime has released its juice. Pour juice into a tumbler, add ice and shake for 12 seconds. Pour cocktail into an Old Fashioned glass. Garnish with a slice or wedge of lime. Say “Saúde!” (saw-OOH-dee), or cheers to good
Porto do Sul’s Gluten-Free Cheese Bread (Pão de Queijo)
Makes 4 dozen mini muffins or 2 dozen standard muffins
Spray vegetable oil
¾ cup vegetable oil
1 ¾ cups milk
½ tablespoon salt
3 ¾ cups packed tapioca flour
2 cups freshly grated Parmesan cheese
Preheat oven to 400° F. Spray muffin pans with vegetable oil and set aside.
In an 8-cup blender, pulse oil, milk, eggs and salt. Add tapioca flour 1 cup at a time, pulsing after each addition to blend. Add Parmesan and pulse just enough to distribute cheese evenly throughout the batter.
Pour batter into the prepared muffin pans, filling ¾ full. Bake for 20 minutes, or until golden. Serve immediately while warm; cheese bread deflates as it cools. Repeat the process with remaining batter or save for another day; batter may be stored in the refrigerator for up to 1 week.
Porto do Sul’s Best Brigadeiros
Makes 70 mini desserts
2 (14-ounce) cans sweetened condensed milk
2 cups Nesquik chocolate-flavored drink powder*
3 tablespoons butter
1 tablespoon all-purpose flour
2 cups chocolate sprinkles
Edible mini baking cups, such as Mona Lisa-brand petits four tulip marbled chocolate cups
In a large saucepan, combine condensed milk, cocoa, butter and flour with a wooden spoon or spatula. Heat the mixture over medium-low heat for 20-25 minutes, stirring constantly to avoid scorching. (Do not walk away!) Cook the mixture until chocolate mixture turns glossy and pulls apart from the sides and begins to show the bottom of the pan; it will register 215 on a candy thermometer. Carefully spoon the very hot candy mixture into a glass dish to cool to room temperature or place in the refrigerator overnight.
Allow to soften outside the refrigerator and spoon finished candy into baking cups then top with chocolate sprinkles.
Store at room temperature for up to a week or freeze for up to 6 months.
Variation: Beijinhos (coconut kisses), substitute 2 cups unsweetened flaked coconut in place of Nesquik.