Blackberry Caipirinha

I first tried this drink in Jyväskylä, Finland, with my friend Alla.  Funny, really, because it’s actually from Brazil.  I imagine it’s just as refreshing though, no matter where you are in the world. 

My visit to Finland seems like a lifetime ago now, and an entire world away.  Alla was gracious enough to invite me for a week to her land of the midnight sun.  And it truly was a midnight sun – I remember one night in particular, staggering out of a bar at 4 in the morning with the sun shining bright overhead – a confusing and unmistakably delightful memory.  

Alla introduced me to wonderful, foreign things like cucumber and Munster toasts, Finnish sauna, and her family’s summer cottage.   We had such a blast.  I wish I could do it all over again.  One of my favorite memories of Finland though, is how Alla tried to teach me to say “Hooray, Finland!” so that when my plane landed in Helsinki, I could shout it out.  Unfortunately, I couldn’t pronounce it correctly, and it came out “Whore!  Finland!”  My apologies to the shy, Finnish men and women on the plane.  Kiitos, Alla, for the unforgettable visit!  

 Alla and me outside of our apartments in Albi, France.

I’ve tried to order a Caipirinha many times in the U.S., but it’s hard to find.  So, I bought a bottle of Cachaça and made my own version.  A Caipirinha is normally made from lime, muddled with raw sugar and topped with rum.  My version adds some fizz and blackberries for color.  Try to find Ypioca rum – it’s the best.  

Cachaça Rum (Ypioca is best)

Lime

Sugar

Lemon lime soda

Blackberries

In a martini shaker, muddle together half of a lime with 1 T of sugar and 3 blackberries.  Add two measures of Cachaça and shake to combine.  Strain and pour into a glass of ice and top with lemon lime soda.  Garnish with a lime wedge.  

The view from Alla's summer cottage.

 Me, all ready for the wilderness outside Alla's summer cottage.

Millefeuille à la Mure (Blackberry Napoleons)

“Millefeuille” is a French word that literally means “a thousand sheets.”  It is most famously used in the French Napoleon, which is made of many layers of puff pastry, cream and fruit preserves.  My version is slightly different.  I’ve used Filo (which to me is ever so much more like a thousand sheets), pudding and whole blackberries. 

This impressive and elegant dessert is good for special occasions and holidays.  I made it a couple years ago on my birthday and it was a huge hit.  The crispy layers of sugary filo contrasted against the creamy pudding create a delicious juxtaposition of texture and flavor. 

1 packet of Filo dough (about 20 sheets)

Sugar, for sprinkling

2 Vanilla Pudding Packets

Zest of 1 orange

1 t vanilla

Powdered sugar, for dusting

Fresh Blackberries

Preheat oven to 350.  Lay out one sheet of Filo dough at a time on a sheet of parchment paper.  Brush each Filo sheet with melted butter and sprinkle with sugar.  Lay another piece on top and repeat.  When you have layered 5 sheets, bake in oven at 350.  You will need 4 sets of Filo, 5 sheets each. 

Follow the directions on the pudding packets and once they have been thoroughly combined, add the zest of 1 orange as well as 1 t. of vanilla.  Allow to set and cool in the refrigerator. 

When the pudding is set and the Filo has cooled, layer the ingredients.  Smear a large spoonful of pudding on top of the first set of Filo and cover with blackberries.  Place another set of Filo on top and repeat.  Place the last layer of Filo dough on top of the dessert and dust with powdered sugar.  To serve, carefully cut through the layers of Filo, pudding and blackberries.  Garnish with more blackberries.