I love tapioca pudding, but had never seen the Brazilian version made with red wine until this weekend at Pão de Queijo in Astoria. Known as sagu de vinho, the dessert is made from boiling tapioca pearls in red wine, and adding sugar and cloves. The resulting dessert lives somewhere between jello and pudding, and is a refreshing change of pace from your standard tapioca pudding. Unfortunately the alcohol from the wine gets boiled off during preperation, destroying its chances of being considered the best jello shot of all time.

Pão de Queijo

31-90 30th Street, Astoria NY, (nr. Broadway; map)

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