Category Archive: Desserts

Arroz Doce / Sweet Rice

As you might already know…. My favorite dessert is Arroz Doce /Sweet Rice.
Anytime my mom asked me what I wanted I would never ask for cakes, I would always answer Arroz Doce!!
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So it’s no surprise that I would have three different recipes in my cookbook for Arroz Doce /Sweet Rice in it.
Here’s one of the three recipes of Arroz Doce … This one is the creamiest by far!!
This one comes from my aunt Lilia. Thanks Tia!  xoxo
Here’s the recipe!!
2 Cups of white rice, preferably medium grain
2 Cups of sugar
2 Cups of water
6 Cups of whole milk
4 tablespoons of salted butter
Peel of 2 lemons
10 egg yokes *-/+ to your discretion.
Cinnamon to decorate
* Make sure have you rice rinsed and soaking in water for about an hour before you begin making the pudding.In a medium saucepan bring to a boil the rice, water, butter and lemon peels. Then lower the heat and continue to simmer until all the water has been completely absorbed. Making sure to stir occasionally so that the rice does not stick to the pan. Then remove the lemon peels.

In a separate medium saucepan, heat the milk until almost at a boil and pour the rice, add the sugar and stir everything together and bring everything to a boil again. Then lower the heat and constantly stir until the rice has absorbed all the liquid. This takes about 30 to 45 minutes or until the rice has thickened to the point that if you take your spoon, you can separate the rice long enough to see the bottom of the pan. At this time you will need to sample the rice and see if it has cooked. If it hasn’t you will need to add another 1 cup of very hot milk to it and stir again until it has been completely absorbed again.

In a separate bowl you’ll need to separate your eggs, since you will only be using the egg yokes. Beat the egg yokes and once the rice is cooked, you will add a couple of heaping spoonful’s of rice to the egg yokes, one spoonful at a time. Then you will incorporate the egg mixture back into the rice pan and cook for another 5-10 minutes so that the eggs can cook.
• It is very important to follow these steps and not jut put the egg yokes into the rice. If you do the eggs will cook and you will have scrabbled eggs.
Last step is to pour rice pudding in serving dishes and decorate with cinnamon.

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Roasted Chestnuts

Roasted Chestnuts
I just love chestnuts…. so it’s no wonder I can hardly wait for their season every year!
The season begins with the celebration of São Martinho in November and extends into Christmas and New Year!
The way that I prepare them is the same way my dad taught me.  It’s very simple and of course, very delicious! It’s a combination of boiling then roasting…
Here’s the recipe…

Preheat oven at 350 *F.
1. Rinse and cut a deep x or — across the of nut. Add them to saucepan and cover them with water. Bring to a boil for about 15-20 min.
*you can add salt to your water, but that’s optional

2. Drain them and place them on baking tray or cast iron skillet that has some coarse kosher salt on the bottom and roast them in the oven for 30 min.
3. Peel the hard shells and enjoy the chestnuts with a nice glass of Port wine!

*Make sure to peel the chestnuts while still warm… it becomes harder to peel once they cool off.

If they get too hard, you can always place them back in the oven for 10 minutes.
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Portuguese Cavacas

 

Cavacas 2

 

I’ve been thinking of making Cavacas, for the past few days.. It’s the perfect dessert to have alone or with a cup of tea or coffee.
It’s not too sweet, it’s light, airy and delicious ..
Enjoy everyone!!

Here’s the recipe for Cavacas!!
This recipe is for 24 Cavacas, but can easily be cut in half.
Ingredients:
2 Cups of flour
1 Cup of oil
½ Cup of milk
8 large eggs at room temp

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