Caipirinhas and chipped beef
Posted by Ed on November 19, 2008 · 2 Comments
Last night’s cocktail was the Caipirinha, the Brazilian delicacy that has been the toast of mixologists everywhere for the last several years. Mrs. F. and I are admittedly late passengers on the Caipirinha train as our cocktail hours are generally so routed in routine and tradition. That said, we’ve been favorably impressed by these lime and Cahaca elixirs in recent weeks.
Here’s a recipe, taken as always, from Charles Schumann’s “American Bar.”
Caipirinha
lime
2 oz Cahaca
1-2 barspoons sugar (substitute simple syrup)
Place lime wedges and sugar (syrup) in a highball glass, crush lime, pour in Cahaca, add ice and stir. Garnish with lime peel. Enjoy. Here’s Mrs. F. making ours:
To go with our beverages last night, we whipped up a batch of Mary Ann’s Hot Dip, a Vince Forrest classic that relies on chipped, or dried beef, as seen here:
Take a look at the completed dip, which is best served with potato chips or Triscuits:
Mary Ann’s Hot Dip
4 tablespoons milk
2 eight-ounce cream cheese bricks
1 cup sour cream
4 ounces chopped chipped beef
4 tablespoons chopped onions
4 tablespoons chopped green pepper
4 tablespoons chopped walnuts (optional)
Let cream cheese sit at room temperature for a few hours.
Add milk to the cream cheese
Combine other ingredients (except walnuts) and mix
Sprinkle nuts on top
Bake at 325 degrees for 30 minutes
Enjoy.
[...] the other night and were very pleased with the result. They’re a Caribbean twist on the Caipirinhas with the addition of Coconut water which can mix with just about anything. We got on to the recipe [...]