Thursday, December 12, 2013

Christmas Cookies-Lavadores (Washboard)

It's Christmas time around this house, and that means baking cookies everyday.  We love to try new recipes, and in the spirit of the new blog, I had to do some Portuguese ones :)

Here are the Lavadores, which is translated into Washboard Cookies. 

We also decided to do something fun for you all.  Included in the post is a recipe card designed for you.
If you click on the photo, you can then right-click and select save, and then print it for your own use at home! :)




Lavadores
•½ c. butter , room temp
•1 c. sugar
•4 eggs
•zest of a 1 lemon
•4 c. flour
•1 Tbs. baking powder
•1 tsp. salt
•¼ c. sugar for rolling the cookies in before baking

Preheat your oven to 350 degrees F. Cream the butter and sugar for about a minute or so. Add eggs, beating well in between each one. Mix in the lemon zest.
In a separate bowl, wisk together the flour, salt and the baking powder.  Add dry mixture to wet slowly.
Knead the dough in the bowl for about 5 minutes.
Shape the dough into balls that are about one and a half inches.
Roll each ball in the sugar until completely coated and place on a sheet of parchment paper on a cookie sheet about an inch to two inches apart.
Use a fork to gently flatten the balls with the fork tines.
Bake for 15-20 minutes or until a lightly golden color.


RECIPE CARD

Enjoy!


Wednesday, November 27, 2013

Thanksgiving Leftovers, Portuguese Style

I'm sure all of us in the States are going to be eating Turkey for days this week, so why not take it and make something totally new!

Here is a good recipe to make for the day after Thanksgiving!

Turkey & Couves Soup

Leftover Cooked Turkey Bones
Water
Salt
2 Carrots (small rough chop)
1 Yellow Onion (small chop)
1/2 bunch Kale
1 package Egg Noodles
1 Baguette (thinly sliced on bias)
1/3 cup freshly grated Parmesan Cheese
Leftover Shredded Turkey

1.  Place turkey bones in stock pot and cover with water by 2 inches. Bring to a boil and reduce to a simmer, cooking for 2 to 3 hours. Season with salt to taste. Remove bones and strain mixture through cheesecloth or fine mesh sieve.
2.  Preheat oven to broil. In a large saute pan, heat a few tablespoons of oil and saute carrots, onion and kale for 2 to 3 minutes. Vegetables should not be overly soft. Season to taste.
3.  Bring a large pot of water to a boil and season with salt. Cook egg noodles two minutes short of the package instructions. Drain.
4.  Place sliced bread on a baking sheet and drizzle with olive oil and sprinkle with parmesan. Broil for 2 minutes just until cheese has melted slightly.
5.  Divide the vegetable mixture and noodles between 4 bowls. Top with shredded turkey. Ladle turkey stock into bowl and top with crostini and freshly grated parmigiano.

Tuesday, November 19, 2013

Recheio - Portuguese Stuffing



Recheio
Portuguese Stuffing



Ingredients: 

1 whole chicken (about 3lbs)
1/2 cup olive oil 
2 lbs. chourico (about 2 links)
2 celery stalks
2 lg. Vidalia onions (chopped) 
5-8 cloves garlic (chopped) 
4  day old pop seco’s (Portuguese rolls)
1 tsp. sage finely chopped
Salt & Pepper

In a large stock pot drizzle ¼ cup olive oil and sauté chopped onions until softened. Then add garlic, chourico, and celery. Sauté for a couple minutes.
Wash entire chicken with water (and lemons if desired). Put whole chicken into the same stock pot. Add enough water to cover the chicken. Add tbsp of salt and tsp of black pepper. Cover and let it come to a boil. Bring down to a simmer until chicken is cooked. About 45 minutes.
In the meantime take out a large baking tray and food processor. After chicken has been thoroughly cooked, carefully remove everything from the pot onto the tray. Set the celery aside for now. DO NOT discard the broth. Let the chicken cool enough for you to handle.

After chicken has cooled, tear apart all of the chicken and chourico into large chunks. Throw out the bones and skin. In a food processor, pulse chicken, chourico, onions, garlic. Add a little broth to help it move if needed. You will have to do this in batches. Do not over pulse. Pulse about 4 times each batch. If you like hearty chunks you can skip the food processor part. Put back processed ingredients into large tray.
Tear bread apart into small pieces and mix well into the meat in the tray. Chop celery and add as well. Along with the finely chopped sage or any herb you love.  Mix to combine. Pour some broth over everything. About a half a cup. Taste to see if it needs more salt or pepper. Drizzle ¼ cup of olive oil all over.
Bake for about 30 minutes covered with foil. Then bake uncovered for another 15 minutes or instead you can broil on low for 5-8 minutes. Keep an eye on it if broiling.






Friday, August 30, 2013

Lombo de porco recheado com chourico

My mom and dad still host lunch on Sundays for all of us.  We all head into Taunton to hang out as a family, and do what Portuguese families do best, EAT GOOD FOOD!  My mom and dad were kind enough to measure (!!!) and take pictures of the process from this past Sunday's meal!  So here you go! Courtesy of Fatima & Daniel.


Lombo de porco recheado com chourico
4lbs. of pork loin
tablespoon of pimenta moida
tablespoon of paprika
3-4 cloves of garlic
salt to taste
12 oz can of beer
8 potatoes (or more if you want more)
1-2 links of chourico

Place all ingredients (except potatoes) in a freezer bag and marinate overnight. (if the loin is too big, use a deep bowl.  You want me to make sure the mixture covers it.)


Cut the pork open so it lays flat and is about 1 inch thick (you can actually do this before marinating, and it will taste even better!)

like this.

place your chourico links inside

roll it up and tie it.  place in a roasting pan with the marinate you used earlier.  cook for 1 hour at 350 degrees.

after an hour, quarter your potatoes and place in the marinate in the roasting pan.  return to the oven for another 30 min.

Pull it out and slice it up!

pretty dish, and it's super yummy and full of flavor!  The marinate is now safe to eat, and can be used at the gravy for the dish.  Perfect to dip your bread in :)



Friday, July 26, 2013

Fusion Friday - Couve Fritters

Couve Fritters  

For Fusion Friday I thought I'd combine my husbands culture with mine. We both grew up eating tons of couves/collard greens. So I thought I'd add a little soul food flair to a Portuguese pastel dish. When I was a little girl I remember my grandmother by the stove making her usual pastels with what was left over from dinner the night before. Typically it was meat from carne assada or chourico from a cozido. Crispy outside and warm and soft inside. I tried it with some greens and it turned out excellent! Here's how I did it. 



Makes 10 fritters
Ingredients
1lb potatoes – peeled and cut into large cubes 
1/2 cup milk
3 tbsp butter
1/2 sweet onion – chopped finely
3 cloves garlic – chopped finely
1lb collard greens.(or any greens you love. I added half Swiss chard)  Stems and ribs removed. Chop coarsely.  
1/2 cup flour
1 tsp paprika
1/2 cup olive oil

Boil potatoes until fork tender. Drain the potatoes and return them to the pot. Add milk, 3 Tbsp of butter and s+p to taste. Mash the potatoes. Cover and set aside in a clean large bowl.

In a large deep skillet over medium-high heat, heat a tablespoon of olive oil. Saute onions until softened then add the garlic. Saute for 1 minute more. Add the greens and 1/2 cup of water. Cook the collard greens for 15 minutes, stirring occasionally. Season to taste with salt and pepper. Drain. 

Add the cooked collard greens to the potato mixture and mash together to combine really well. I use the best kitchen tool I have, my clean hands! 

In a separate dish combine flour with paprika and s+p to taste. Spoon out a large spoon full and form into a patty. Dust each patty with the flour.

Heat the olive oil in a dutch oven skillet or whatever you like to fry in. When oil is ready carefully place your patties into the oil. Let them cook for 1 minute on each side or until golden brown. 



Very simple to make. Hope you enjoy! :) 





Thursday, July 18, 2013

FUSION FRIDAY: Maracuja No Bake Cheesecake with Bolacha Maria Crust

I don't know how the heck I came up with this, but I'm glad I did.  Please note, this dessert is NO BAKE which means, no kiddies or pregnant women should be eating this :)

Maracuja No Bake Cheesecake with Bolacha Maria Crust


2 packages of Bolacha Maria cookies (the green package one are made in the Azores)
12 tablespoons unsalted butter, melted
2 tablespoons sugar
2 8-ounce packages cream cheese, room temperature
1 14-ounce can (1 1/4 cups) sweetened condensed milk
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
6 tablespoons of Maracuja Liqour

Directions
Put bolachas in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form. Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined. Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice, liqour and vanilla. Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours. Unclasp sides of pan, and remove cheesecake.


It doesn't get much easier than that!  and you don't even have to turn on the oven :)

Enjoy!


Tuesday, July 16, 2013

Pudim Flan

This dessert is my mother's specialty.  So much so, that I was afraid to make it.  The thought of it frightened me, and I'm not sure why!  I called her approximately 49283634 times while I was making this (OK, so it was more like 5 times, but you get my point).  I put it in the oven, and said a prayer, because I was certain this was not going to come out right.  I could have put money on this collapsing.  Even today while I was at work, I kept thinking about coming home, flipping it over and it just falling into a pile of goo.  But lo and behold, it didn't.  AND IT TASTES AMAZING!  *does a dance*  Don't be scared like me.  Try it.  You'll family and friends will thank you for it :)  
First things first: Make sure you have the correct pan to make a flan in.  Most people use something like this. 

Pudim Flan

6 eggs
1 1/4 cup of sugar
1 tablespoon of vanilla
1 1/2 teaspoons of sugar
2 cans (14oz) sweeten condensed milk
2 cups of while milk

Preheat oven to 350 degrees.
Take your 1 1/4 cup of sugar and put it in a small sauce pan on low heat.  Let this continue to slowly cook while you stir occasionally.  Please do not burn yourself!  This will be VERY HOT.
While the sugar is starting to heat up you can make your actual flan mixture.  
Place eggs and 1 1/2 teaspoons sugar in a mixer and beat on high.  Once the eggs are beaten well, add the rest of your ingredients and mix well.  You can just let this go on low until well mixed and then shut it off.
Once you sugar starts to melt and make the caramel, stay there and wait.  One minute too much and you'll burn it.  Continue to stir and help the sugar break down.  at this point,  take your flan pan and put it in the oven to heat it up a bit.  Once the sugar is completely melted take the flan pan out of the oven and pour your caramel in.  try to coat the entire bottom of the pan and sides if you can (sometimes you can't get the sides because it hardens so quickly, but that's ok!)  The pan being heated up just a bit helps you move the sugar around. Once you are done covering as much of the pan as possible, pour your batter in.  You'll hear lots of crackling from the caramel cooling.  
Get a water bath together to fit your flan pan in.  (I used a 9x13 pyrex dish with water about 2 inches deep) cover your pan with the lid that came with it (or if you didn't get one, that's ok too) Pop your pan in and put it in the oven for 1 hour.  (1 hour 10 minutes if you don't have a lid)
Your flan won't look ready.  I swore it wasn't done, and I, of course, called my mother who said it's done, it's going to jiggle that's normal.  I listened and I took it out, and it was perfect.
Let the flan cool a bit and then cover and pop in the fridge until completely cooled.
To flip, get a bowl with hot warm and put your flan pan in it to take the chill out.  Once the pan is warm to the touch, it's ready.  Take a pie plate and put it on top of the flan pan and FLIP!  You'll hear a PLOP and that's when you know it's done ;)
take off the flan pan, and ta-da!  perfection!  If you notice that you have a lot of caramel left in the bottom of you pan, you can put it on a low heat on the stove top to melt it and then pour it over the flan.




Friday, July 12, 2013

FUSION FRIDAY: Pizza de Camarão

FUSION FRIDAY: Pizza de Camarão 





Who doesn't love pizza?! We all love a slice here and there. When I think about Portuguese appetizers, I think of camarao e alho. Shrimp full of flavors from wine, tons of garlic and just enough spice. Why not combine the two and make a delicious garlic shrimp pizza. 

Here's how you do it!

For the shrimp
Ingredients:
2 tbsp olive oil
Pinch of dried red pepper flakes
6 garlic cloves, minced
1/2 lb of shrimp (peeled, deveined, and tail off)
1/4 cup of dry white wine
1 tbsp tablespoon fresh parsley, chopped
1 tsp of piri piri or tabasco sauce 
s+p to taste 
Directions:
Marinate shrimp with olive oil, minced garlic, pepper flakes and piri piri for a minimum of one hour. In a large skillet, heat the oil over a medium high heat. Add the marinated shrimp and saute until it starts to turn pink. Only takes a couple minutes. Reduce heat and add s+p and white wine. Let cook for only one more minute to burn off the alcohol. Sprinkle parsley on top. 

For the Pizza
Ingredients:
1 store bought pizza dough 
1/2 of tomato sauce
1 cup shredded mozzarella cheese
Shrimp 
4 plum tomatoes diced. 
Directions:
Preheat the oven to 425ºF
Using a rolling pin, roll out the dough onto a floured counter top, until you get the ideal shape you are looking for. Place the pizza dough on a baking sheet. With a fork prick fork marks all over the pizza dough to avoid creating large bubbles while baking. Bake for 10 minutes. 
After 10 minutes take your pizza dough out and spread tomato sauce evenly. Then sprinkle cheese over. Arrange the shrimp and tomatoes on top. Drizzle with evoo. Bake for 15 minutes. 


Enjoy! 


Wednesday, July 10, 2013

Cavacas

This is not something I grew up eating, but I had many friends who loved these.  When I decided to try out all these recipes, this was one I was dying to try.  I had heard so much about them, but had never tried them.  I have to say, these were easy, and were really delicious!

Cavacas (Portuguese Popover)

2 cups of flour 
1 cup of oil 
1/2 cup of whole milk 
8 eggs at room temp
1/2 teaspoon of vanilla extract

Sugar Glaze: 
2 cups of confectioner’s sugar 
zest of one lemon 
about 2 tablespoons of milk 


Preheat oven to 350 degrees. Grease regular size muffin tins.  Make sure you grease them really well, any sticking ruins the entire popover. 
Using a mixer,  beat (on med.-high)  all ingredients for at least 20 minutes without stopping. Fill the muffin tins to about 1/2 to 3/4 full. Place on the middle rack. 
Bake for about 45-50 min.
Combine all of the glaze ingredients and stir until smooth. I tend to use slightly more than 2 tablespoons milk. While Cavacas are still warm, spoon the glaze over each one or just submerge each one in the glaze. Serve on the same day since they will dry even more for the following day. (Although I think I liked them even more on the second day!)



Friday, July 5, 2013

FUSION FRIDAY: Portuguese Macaroni and Cheese

This idea of Fusion Friday seriously has the creative juices flowing.  
What's everyone's favorite comfort food?  About 85% of the country would answer Macaroni and Cheese!  So why not take it, and twist it just a little bit.  PORTUGUESE STYLE of course!
This was seriously amazing.  The cheese with the hint of mustard made it taste like it was made with Quejio Sao Jorge.  The next time I make it, I will be using the Quejio Sao Jorge instead of the 4oz of American and the mustard.   I also will add  bread crumbs and throw it in the oven for a bit to make it all crunchy on top :)

Portuguese Macaroni and Cheese

1 pkg of elbow macaroni
2 links of chourico-We love Mello's as you already know, because it's just so lean! (about 1-1 1/2lbs)
1/4 cup of butter
1/3 cup of flour
2 1/2 cups cream (or milk if you want to lighten it up)
4 oz. American Cheese-shredded
8 oz. of Extra Sharp white cheddar-shredded
1 tablespoon of dijon mustard
1 teaspoon of kosher salt
1/4 teaspoon of hot sauce
2 teaspoons of pimenta moida

1. Cover macaroni to directions on box, once done reserve about 1/2 cup of water for sauce
2. Cut your chourico into slices and then cut into quarters, giving you little triangles
3.  Melt the butter on med-low heat.  Once melted add in the flour and whisk until smooth.  Let it cook for a minute or two to break up the starches. 
4.  Whisk in cream slowly.  Continue to whisk until smooth.  Add in dijon mustard, hot sauce, salt, and pimenta moida and whisk.
5. Add in cheese and continue to stir until completely melted.  
6.  Add in chourico and let it simmer on low for about 5-7 minutes.
7.  Add cheese sauce to macaroni and combine completely.  If your sauce is too thick, add in some of your reserved water until the sauce is the consistency you'd like.
8.  Once completely mixed, put into a 9x13 pyrex and serve!

Tuesday, July 2, 2013

Galinha Sentado


Galinha Sentado


Who doesn't love a roasted chicken? I used to bake chicken standing up onto an open can of beer, until I was given this nifty baking form. It catches all the drippings making it easier to baste. 

Ingredients:
1 whole chicken
1 tsp of paprika
1 tsp course black pepper
1/2 cup dry white wine
1 sprig of rosemary chopped 
1 tsp pimenta moida
1 tbsp crushed garlic
course salt to taste


Mix all ingredients in a bowl. Brush or rub the marinade all over the chicken. Bake at 375 degrees for 1 hour. 



From time to time baste the chicken with the drippings. 



Cut into pieces on a serving dish. You can make a gravy with the drippings to drizzle on top. Serve with greens and Enjoy! 



Friday, June 28, 2013

FUSION FRIDAY: Portuguese Egg Rolls

I'm not sure when this stroke of brilliance hit me, but I'm so happy it did, because these were amazing!!
I once again stopped in at Mello's Chourico and grabbed a couple pounds and away I went.  I even brought these to my parents' house for a taste test, and everyone gobbled them right up.

Portuguese Egg Rolls
2 lbs. of chourico-I cut it into chucks and then put it in the blender along with the pepper and onion to mix and chop very very small.
3 red bell peppers-pop in blender after you de-seed them
2 onions-cut in quarters and pop into blender
1 teaspoon of chili powder
1 teaspoon of cumin
1 teaspoon of garlic powder
1 package of shredded cheddar jack cheese
3-4 packages of Egg Roll Wrappers (these are found in the product section in the fridge part-usually where you find the hummus and stuff)
Egg Wash (2 eggs beat with 4 tablespoons of water in it)
Oil to fry in (you'll need it to be about 3 inches deep.

Heat oil to medium in a dutch oven or a deep enough pan. If you own a fryer, you could also do these there.
Saute to your blender mixer for about 5 minutes to cook it, this happens pretty fast because the pieces are so small so keep your eye on it.  Once it is almost cooked through, add in your chili powder, cumin, and garlic powder.  Stir and let it cook for another min or 2.  Once it's just about done, add in your cheese and stir it through until it melts.  This will bring together the mixture and almost create a paste.  Once it's thoroughly mixed you are ready to go.
Take your egg rolls and brush your egg wash all the way around the edges so that when you fold it gives you a nice tight seal. Place your mixture in the middle of one of the wrappers.  Then follow the directions on the package of how to roll it.  It has picture directions on the inside that will help you out.
Places the rolls that are ready to fry on wax paper and continue until you have finished wrapping all of them.
Now you're ready to fry!
Drop each egg roll in and let it sit for 2-3 minutes on each side. Once you have a nice dark brown color you're ready to remove.  Pull them out and place on a platter with a few paper towels so that it can soak up the excess oil.
These taste best HOT, but if you have to make them ahead of time, you can pop them into a cold oven and turn it to 400 degrees, once it preheats, they are ready to take out and will be crispy again.
If you would like to freeze these, freeze them before you fry them.  It's great to make on a rainy Saturday and then you'll have them on hand for whenever you need them :)  Make sure before you fry the frozen ones you let me thaw out completely.

Hope you guys like these, because they are delicious!!



Wednesday, June 26, 2013

Chourico & Peppers

This past weekend, I took a trip to Mello's Chourico to pick up my supplies for the couple of recipes I had on board.  Every time I go there I'm more and more impressed.  The chourico is just so fresh!  The family who owns the company also runs the store, so you'll meet them if you stop in :)  Local and fresh is always best!  (You can buy chourico from Mello's online!  They will deliver it to your door step....nothing better than that! http://www.melloschourico.com/)
This recipe can be made in a crockpot or a dutch oven, but the key is the longer it cooks the better.

Chourico & Peppers


2 lbs. of chourico ( we like to use Mello's hot chourico-gives it an amazing kick ) cubed
2 green peppers cubed
2 onions cubed
1  14oz can of diced tomatoes with the liquid
2 cans of tomato paste
3/4 cup of red wine ( we always use Casal Garcia! )
Salt to taste

Brown your chourico, peppers, and onions together.  Once they have cooked a little (not all the way, you just want a browning to them for flavor)  Add all the ingredients except the salt.  Mix together and let it sit in the crockpot on low for about 6 hours, or on low-med heat in your dutch oven for about 3 hours.  Once it's just about done, add salt to taste.  You can serve this in a roll, as shown, or over rice or pasta!


You can really adjust this recipe anyway you want.  Want it to have more liquid?  Try adding some tomato sauce or more red wine.  Want more veggies?  Add some red and orange peppers as well.



Monday, June 17, 2013

Mousse De Morangos

What tastes better than a fresh fruity dessert?  One that has Port Wine on top is the answer ;)
Since strawberries are currently in season for my end of the country, I wanted to take advantage of the time to make a Strawberry Mousse.  I've paired it with a Port wine reduction on top because the two just go so well together.

Enjoy!

Mousse De Morangos 

Ingredients:
2 teaspoons powdered gelatin
1 tablespoon water
8 oz strawberries, pureed (save a couple strawberries to slice)
1/4 cup  sugar
1/2 teaspoon lemon zest
1 tablespoon lemon juice
3/4 cup heavy cream-VERY COLD
Whip cream


1) Sprinkle the gelatin over the water in a small bowl and set aside to bloom (soften).

2) In a medium saucepan set over medium heat, stir together the strawberries and sugar just until hot.

3) Add the gelatin and stir until it is completely melted. Let cool to room temperature.  This is VERY important, it will melt the next step if you don't.

4) In the meantime, whip the heavy cream to soft peaks. Once the strawberries are at the right temperature, carefully fold the whipped cream into the fruit mixture.

5) Pop a few sliced os strawberries into your bowls. Pour mousse into bowls and chill for at least 4 hours.  Serve with whip cream placed on top.


To make it a little fancier, here is a recipe for a Port Wine Reduction that goes so well just drizzled on top, or just take strawberries and pour this on top and then spoon it onto ice cream.  To.Die.For.


Port Wine Reduction:
1 cup port wine
1 teaspoon lemon zest
1 teaspoon orange zest

Combine the port wine and zests together in a small saucepan and bring to a boil. Reduce the heat to medium-low and simmer to reduce the mixture to 1/4 cup and is about the consistency of syrup, 25 to30 minutes. 


Thursday, June 13, 2013

Filhos

Filhos 

Portuguese doughnuts




  • Ingredients: 
  • 4 cups Flour
  • 1/2 cup sugar
  • 1 ounce package of yeast
  • 1/4 tsp salt
  • 6 eggs
  • 2 cups milk at room temp
  • 1/2 cup melted butter
  • 1 tsp vanilla extract
  • 3 cups vegetable oil for frying
  • 1 tsp cinnamon (optional) 

Directions: 

Mix together your dry ingredients in a very large mixing bowl. 
Beat your eggs in separate bowl then pour into the dry ingredients. Mix together with hands. 
Now pour in the melted butter, milk and vanilla. Continue to mix with hands until dough is smooth.Let rise 1 hour.
While rising, heat your oil to 350 degrees
Now pull off pieces of dough and make round shapes like meatballs in between your palms. 

Drop into oil carefully turning it with a spoon to brown on both sides.




Coat each one with sugar and cinnamon while still warm.




Enjoy with coffee or tea! 






Tuesday, June 4, 2013

Licor De Leite

I grew up in a home where several homemade licors were always fermenting at any given point or time.  It was just a thing we did.  Fruity, creamy, strong, weak, every kind you can think of!
This is fascinating to my husband, who has now declared himself  "O Galo De Licors"  While I'm on this cooking adventure, he has taken up the "make your own home brew" adventure.  Here's one of the latest ones he made :)

Licor De Leite
6 cups of aguardente
5 cups of sugar
4 cups of milk
1-2 vanilla whole beans
1 lemon-grated rind and lemon juice squeezed out
3 bars (8oz) of chocolate-grated

Put your milk and sugar together in a pan until it hits a slow boil.  Make sure you stir to dissolve the sugar.  Once the sugar is dissolved, add in the grated chocolate and the lemon rind.  stir until chocolate dissolves.  once dissolved add in the lemon juice.  This will make the mixture almost instantly curdle, that's ok! 
Take the mixture and pour into a 4 quart jar with a lid (those large style mason jars work awesome for this).  Add in the aguardente and stir.  This will look gross.  There is no other way to explain it.  
Shake the jar daily for 10 days, and then strain into a new jar using a regular strainer.  Once you have taken out a bulk of the "gross" stuff, you will need to strain it again, this time through a large coffee filter.  Using a funnel place the coffee filter inside of it and fill the funnel with enough liquid to almost touch the top of the filter.  Walk away and let it filter through,  this will take a long time.  Continue this process until it's complete. You may then bottle it and place in the fridge.  Just remember to shake it over every couple days to keep its from separating.  The final result should almost look like chocolate milk.  

Did you have any of these licors at your home?  What were your favorites?