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licor de leite MAKES ABOUT 3½ CUPS

the name doesn’t do this astoundingly good liqueur justice. The recipe, from my friend Ana Taveira, is a staple of G ranted, the Azores and a deliciously sweet nish to a meal. What surprises most people is that even though it’s made with milk, it has a crystal-clear amber color. The spark of lemon and the nish of chocolate really round out the creamy avor. Serve the liqueur as a tipple with dessert or by itself as a digestif. 2½ CUPS GRAPPA OR UNFLAVORED VODKA 2 CUPS WHOLE MILK 2 CUPS SUGAR 2 OUNCES BITTERSWEET CHOCOLATE (PREFERABLY 70%), GRATED ½ LEMON, SEEDED AND CHOPPED, WITH RIND

1. Pour the Grappa and milk into an impeccably clean halfgallon glass jar with a tight- tting lid. Scoop in the sugar, chocolate, and lemon. Cover the jar tightly and shake well to help the sugar begin to dissolve. It will look curdled; that’s as it should be, and it’s perfectly safe. Set aside in a cool, dark place and shake or stir well with a clean spoon every day for 10 days. 2. Set a cheesecloth-lined colander over a bowl and pour in the mixture. When the mixture has nished draining, squeeze the cloth to release as much of the liquid as possible, and discard the solids. 3. Line a sieve with a paper co ee lter. Pour in the liqueur and let the mixture drip through to a clean bowl—this can take up

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The new portuguese table david leite  

The new portuguese table david leite