Friday, May 14, 2010

If You Want a Caipirinha, You Can Travel Down to Rio, or You Can Make One at Home

Please take a look at a photo gallery about Rio I put together for the New York Daily News.  Seeing those photographs again, brings back wonderful memories.

The national drink of Brazil, the caipirinha, has 4 ingredients: cachaça, sugar, limes, and ice. Simple, delicious, and strong. Cachaça is harsher than rum but more flavorful than vodka.

Off and on for three years our older son, Franklin, lived in Brazil. We visited him in Rio where he introduced us to the pleasures of sitting on the Leblon beach, enjoying the incredible view and feasting on "appetizers" sold by vendors who walk up and down the beach.

The variety of delicious treats carried by vendors is amazing. Grilled chicken, saladinhos ("little salty snacks"), cheeses melted on a small brazier, shrimp on skewers, ice cold agua de coco from a freshly opened coconut, and a variety of fruit beyond belief. After you've eaten enough or want a break from watching the parade of beautifully tanned and under-dressed Cariocas (what the natives of Rio are called), a short walk to any of the restaurants and bars that line the beach and a caipirinha is waiting for you.

From now until the end of the Olympics in 2016, the vendors have been banished from the beaches, but you can be certain they'll be back.

Because Brazil has such a bounty of tropical fruits, it was only a matter of time before the caipirinha enjoyed the addition of other flavors. Frank had learned to make variations. Going to a nearby farmers' market, we picked out different fruit to add to the basic ingredients.

Back at his apartment we spent the afternoon working our way through many combinations. What we liked best was adding kiwi fruit and pomegranate seeds, then we experimented with the proportions.

Back home we discovered that cachaça is not easy to find.  Luckily, we tracked down Leblon cachaça so we could make caipirinhas whenever we wanted.


Yield: 1

Time: 5 minutes


2 ounces cachaça
1 tablespoon superfine sugar
1/2 lime, cut into 8 pieces, mashed in a mortar and pestle
1/2 kiwi, peeled and finely chopped
1 tablespoon pomegranate seeds
ice, cubed or crushed


Pour the cachaça in a 12 ounce glass, add the sugar and stir well. Pour in the lime, kiwi, and pomegranate seeds. Mix and fill the glass with crushed ice. Serve with an espresso spoon so you can eat the kiwi and pomegranate seeds while you sip your caipirinha.


Thursday, May 13, 2010

Cooking for the Palisadian-Post

Michael Aushenker wrote a profile of me recently for the Palisadian-Post.  I like that he talked about my family and my passion for cooking, weaving in my continuing work as a tv producer and writer. He also highlights my writing on the Traveling Mom website, which describes my obsession with how many dishes you can create from one chicken and a few roasted vegetables!

Pickle Me Up! It's Thanksgiving!

Pickles are delicious anytime of the year. For Thanksgiving they are especially good. Their crunch and acidity counterbalances the delicious...