Tag Archives: cava

Mom’s Clericot

26 May

It was with my mother that I’ve learned to appreciate a refreshing “clericot”.  This is a drink the British took to South America as “claret cup”, which later became “clericot”.  According to Darcy O’Neal it was the punch of choice for parties and the drink most enjoyed by the British in the 1800’s.   It’s very similar to the Spanish “sangria” and it basically consists of wine with some sort of fruit and a sweetener (usually white sugar).  Hundreds of different “sangria” and “clericot” recipes can be found on the net.  Actually in Brazil, Uruguay and Argentina, as far as I know, the main difference between “sangria” and “clericot” is that the later is prepared with white wine (regular and/or sparkling), while in the former reds are used.

This was my mom’s choice drink for Christmas Eve (remember that Christmas is during the Brazilian summer), and she had her own recipe, which included diced fruits (mainly fresh apples and canned peaches – thus you don’t need to add the sugar), 1 bottle of Champagne, 1 bottle of white wine (usually a Riesling), 1 bottle of sparkling mineral water and lots of ice.

A few weeks ago I was offering a Sunday lunch for some friends and decided to try something different (at least it was completely different for me).  The idea was to transform my mom’s “clericot” recipe into a dessert.

What I did, and you can try it too, was to dissolve 2 powdered neutral gelatin envelopes in 2 cups of cold water and waited it to hydrate for a couple of minutes.  I then added 1 1/2 cups of sugar and heated the mixture until the gelatin and the sugar dissolved completely (you must be careful not to overcook the gelatin, after all it’s a protein).  I then transferred it to a large bowl and added 1 bottle of Champagne (in fact I used a Spanish cava) and 1 bottle of Chardonnay.  I gently mixed everything (gently, as you won’t want to lose all the gas) and took the mixture to the refrigerator.  All this was done one day ahead.

Just before serving I diced several canned peach slices, scraped the gelatin with a fork, and arranged them (almost in layers) in white wine glasses.

Clericot gelatin

I have no reason to be modest, then let me tell you, the result was excellent.  You could even feel the bubbles as the gelatin melted in your mouth and the wines filled your tongue and palate with their distinctive and refreshing flavors.  My mom sure would have loved it.

Just remember, the alcohol is still there, thus there goes a piece of advice:  go easy on it and keep your kids away.

Clericot Gelatin

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Fresh oysters

10 Sep

I’ve already said (see A paradise in Southern Brazil) that Florianópolis is one of my favorite places in the world, not only because I was born there, but simply because this island is, in fact, a place not to be missed.  If you happen to come to Brazil follow my advice and spend a couple of days visiting Santa Catarina Island (where the city of Florianópolis is located).  I’m quite sure you won’t regret it.

Once in Florianópolis go to the “Mercado”, the city market, situated in the heart of the city.  Take a seat in one of the existing bars, grab a beer and try some of the local specialities.  I personally recommend Box 32, owned by chef Beto Barreiros (we went to highschool together), a place also recommended by internationally recognized French chefs like Claude Troigros and Laurent Suadeau.

External view of the "mercado" (city market) in downtown Florianópolis/Southern Brazil

External view of the "mercado" (city market) in downtown Florianópolis/Southern Brazil

Inside the city market in Florianópolis/Southern Brazil

Inside the city market in Florianópolis/Southern Brazil

The market is rich in seafood, offering a variety of crustaceans, molluscs and fish.

Blue crabs, prawns, fish, mussels....The price? R$ 11.00 = US$ 6.00 (price per 1.0 kg = 2.2 pounds)

Blue crabs, prawns, fish, mussels....The price? R$ 11.00 = US$ 6.00 (price per 1.0 kg = 2.2 pounds)

This time my eyes were caught by the fresh live oysters, which were costing only R$ 4.00 a dozen (around US$ 2.2).

Live oysters at the city market in Florianópolis/Southern Brazil

Live oysters at the city market in Florianópolis/Southern Brazil

For dinner?  Oysters, of course.  Although I also like them raw, as it’s when you can really evaluate the freshness and have a taste of the sea filling your mouth,  my sister-in-law (Manuela) prepared them gratiné with some very mild cream cheese sprinkled with a generous amount of parmesan. Each oyster was followed by a drink of a cold sparkling wine (we had the Spanish cava Freixenet).  The perfect end for a perfect day in my hometown (or a perfect beginning, for this was only the first dinner of a long weekend).

Ready for the oven, with some cream chesse and parmesan

Ready for the oven, with some cream cheese and parmesan

Oysters on Foodista

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