How to Host an End of Summer Brazilian Churrasco Party

Even though the calendar says "September" and schools are in session, the weather still says "Summer!" to me. With all the recent attention to Brazil due to the Summer Olympics, what better way to wrap up the end of summer than with a Brazilian Churrasco Party?

Churrasco is a Spanish and Portuguese word that is similar to our barbecue, in which a variety of meats are served that have been cooked on a barbecue grill, often with skewers. Although we used the churrasco sauce and dry spices from our Try the World Brazil box, you can also find wonderful churrasco sauce recipes on the web.

After marinating our chicken and beef, we put it on skewers and grilled them directly on the table with a portable electric grill. This added to the enjoyment of the dinner and the smell of the spices while cooking was incredible. 

We also grilled red onions, zucchini and okra, which had been marinated with the same spices, on skewers. We served Pao de Queijo, or cheese bread...

and Romeu and Julieta, which is a combination of slices of goiabada, or guava paste and soft cow's milk cheese. The combination of the salty cheese and the sweet, fruity taste of the guava paste was delicious.

Everyone helped out in some way to make the meal, so the party atmosphere began even before the meal began. Everyone was laughing and talking as they did their tasks.

We also made a virgin Jabuticaba Caipirinha. We used a regular virgin Caipirnha recipe and added some Jabuticaba jam to it. It was sweet and tangy, like a limeade with grape-like notes. So refreshing!

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For desert we had Brazil nut cookies, Brigadeiro and, of course, Brazilian coffee! Here is a simple recipe for this sweet treat.

Recipe for Brigadeiro

In a heavy saucepan, over medium-high heat, combine one 14 oz. can of sweetened condensed milk, 3 Tab. cocoa powder and 1 Tab. butter. Stir constantly until the mixture thickens. This should take 10-15 minutes. Remove from the heat and allow to cool about 30 minutes. Using a spoon or melon baller, scoop out the mixture (about 1 Tab. each) and shape into balls. Roll in chocolate sprinkles or pacoquita (traditional Brazilian peanut candy).

I hope that you are inspired to learn more about the culture of Brazil and celebrate the end of summer with a Churrasco Party. 

World Geography and Culture: The Americas: Bolivia

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This week we learned about Bolivia. We colored maps, noting that Bolivia is next to Brazil, which we studied last week. 

We looked at a relief map and noted the mountains through Bolivia.

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"As the airplane passed over the snowy peaks, in the half-light of dusk, they seemed only a few hundred feet below us; beyond them La Paz came into view,  a bowl of lights sunk in the dark expanse of the altoplano. We descended through shafts of lightning from an electrical storm to a runway 12,000 feet above sea-level. The air is cold and thin at this altitude. The effort of carrying my bags up to the third floor hotel room was exhausting and my sleep full of nightmares. "- World Food Cafe

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Bolivian Flag

We also ate a Bolivian stew, which I adapted slightly so that I could cook it in a crockpot. We enjoyed it and plan to add to our regular menu, so I thought I would share my adaption with you.

Bolivian Corn Stew
(adapted from the recipe at World Food Cafe by Chris and Carolyn Caldicott)

3 carrots, peeled and diced
3 Potatoes, peeled and diced
4 Tab olive oil
2 Onions, Chopped
4 garlic cloves, minced
1 jalapeño, finely chopped
1 can petite diced tomatoes
1 Tab sweet paprika
1 1/2 tea turmeric
leaves from 1 handful fresh oregano, Chopped
handful of parsley sprigs, Chopped
1 bag fresh Spinach or Spinach and baby kale mix, Chopped
4 ears fresh corn, cut into 1 inch rounds
2 cups Vegetable stock
salt and pepper to taste
handful of cilantro leaves, Chopped, for garnish

Put everything in a large pot or slow cooker and simmer until vegetables are soft; about 4 hours on high in the crock-pot.
Serve garnished with the chopped cilantro and accompanied by crusty bread and a leafy green salad.