This is my first post of the year, and I would like to start by wishing everyone that reads my little blog a Happy 2010. I didn’t mean to neglect this space for so long, but life has been just a little too crazy for me lately. Hopefully I am ready to start posting more often. I miss this place, I miss coming here, sharing recipes with you and reading your comments. The first recipe I post this year is an old fashion Brazilian recipe: red wine tapioca pudding.
Cooking tapioca in red wine (or grape juice for kids) is a very common practice in Brazil. This is not your usual tapioca pudding, it tastes less sweet and it’s not as rich as the ones cooked with milk or cream. I like to make some fresh whipped cream to top the tapioca pudding and vanilla is one of my favourite flavours. Use the larger tapioca pearls if you can find them. A full-bodied wine works best for this recipe, but you may use grape juice if you want to avoid the alcohol.
Red Wine Tapioca Pudding with Vanilla Whipped Cream Recipe:
makes about 1 quart
You will need:
For the tapioca pudding:
2 cups of tapioca pearls
3 cups of water
1 bottle of red wine (Zinfandel or Cabernet)
1 1/2 cups of sugar
1 cinnamon stick
For the vanilla whipped cream:
1 cup of heavy whipping cream, chilled
2 tablespoons of confectioner’s sugar
1/2 tablespoon of pure vanilla extract
Make the tapioca pudding:
In a large pot, bring water to a boil and add the tapioca pearls. Reduce heat to low and simmer for 25 minutes, stirring often. While the tapioca cooks, use another pot to heat the wine, 1/2 cup of sugar, cinnamon stick and cloves and simmer for 20 minutes. Strain wine mixture into the pot with the tapioca and continue simmering until the pearls are translucent. At this point, if you thing the Add the rest of the sugar (1 cup) and remove from heat. Let it cool to room temperature and refrigerate for at least 4 hours before serving.
Make the vanilla whipped cream:
Beat the cream and the sugar until soft peaks form, add the vanilla and continue beating until stiff peaks form.
Spoon the chilled tapioca pudding into cups or bowls, top with a dollop of vanilla whipped cream and serve immediately.