Check out “Azorean Cooking, From my family table to yours”

azorean portuguese cookingAzorean Cooking will transport you to a kitchen as fragrant as your grandmother’s. Traditional, homey dishes such as Arroz Doce (Sweet Rice Pudding), Massa Sovada (Sweet Bread) and Sopa de Couve (Kale Soup) and Azorean classics such as Cozido (Boiled Dinner), Caçoila (Marinated Pork), and Camarão Moçambique (Shrimp Mozambique) build a bridge between generations.

No matter your heritage, this charming cookbook is a pleasure, providing the perfect introduction to the culture, food, and history of this remarkable region. Already a proven winner with wide appeal, Azorean Cooking is positioned to do exceedingly well in bookstores and markets nationwide.


Walnut Cake with Chocolate Sauce Recipe

This cake was made for very special occasions in St Michael, Azores. It was often made at Christmas time because that’s when fresh walnuts were available. My Aunt Lilia, who shared this recipe with me, said that this cake was a popular treat that everyone always looked forward to having.

This wonderful nutty cake is not too sweet with the exception of the sauce being soaked into the cake. I let the cake soak for an hour before I serve it and my family loves it! I hope yours does, too.

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Chocolate Tart with Maria Biscuit Crust Recipe

The Maria Biscuit is a cookie I grew up with. It’s a wheat biscuit that’s not too sweet, but has always been a treat for me growing up. We eat it with our tea and coffee. You can pick this up at any grocery store in their international aisle. These biscuits are comparable to arrowroot cookies and can use them as a substitute.

Cookie Tart Crust

  • 2 7.5 oz packages of “Maria Biscuit”
  • 2 large eggs
  • 1 1/2 soft sticks of butter
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Lemon Liqueur Recipe

One of the dinners I shared with my family in Sao Miguel was at my cousin John Manuel’s home with his lovely family.We had the usual late dinner that didn’t start until 8:00 pm, and it was nearing midnight when it was about to end. But we still had one more thing to do: have some homemade liqueur to help settle our stomachs. That is when I had the most delicious tangerine liqueur. John Manuel told me that my mother was very good at making liqueur, and she would often have an assortment of tangerine, lemon, pineapple and milk liqueurs during the Christmas season to offer to all of her visitors. I loved hearing the stories of how my dad would make the wine in the fall, and from the leftover grape skins he made moonshine so my mom could make her liqueurs.

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