Tia Maria's Blog – Page 35 – Sharing Portuguese recipes around the world

January 8, 2014

Morais Vineyards – Virginia Living Magazine

Morais Vineyards makes list of top wedding vendors in Virginia for 2014 in “Virginia Living Magazine“.

“Congratulations again on being selected by Virginia Living as one of the Top Wedding Vendors of 2014! Virginia Living Weddings 2014 will be available in bookstores January 10, and soon all of our readers will see that you have been included in this comprehensive list of the highest quality wedding professionals throughout the Commonwealth. You have earned this honor, and now it’s time to spread the news that Virginia Living chose your business as one of the best in Virginia! (moraisvineyards.com)

Morais Vineyards is a Farm Winery that has been offering great scenery, memorable experiences and a unique wine selection for several years; we have a little something for everyone. We craft elegant and powerful wines that reflect the place from which they originate. With a strong Portuguese influence in everything from our wines and architecture to our hospitality we are the perfect spot where you can enjoy a wine tasting and picnic with friends or hold your special event.

We dream it. We grow it. We create it. We respect those who have come before us and in their spirit we progress. We experiment and push the boundaries of tradition. We are family. We love what we do. We create a world class experience in a style recognized as our own. moraisvineyards.com.

A perfect destination wedding can be held at the spectacular venue . It’s also perfect for receptions, private parties, and corporate meetings, with capacity up to 500 guests.

“To own and operate a winery has been a lifelong dream of mine. Keeping the traditions of wine making alive and passing my Portuguese heritage to my children and grandchildren brings me great joy. It is the sense of family and tradition that I would like to pass on to all of you.” José Morais

The winery offers a wide collection of wines. Some of which make their way into reserved cellars, and private libraries.
Touriga National, for example is a Portuguese grape variety vinified through traditional Portuguese techniques resulted in this full-bodied yet smooth red wine. It presents aromas of peach and apricot with a smoky scent which are present when tasted.

Wine tastings are offered from 12pm – 6pm every Saturday and Sunday in their Tasting Room.

Morais Vineyards & Winery

11409 Marsh Road

Bealeton, VA 22712

(540)729-2763

Website: www.MoraisVineyards.com

Facebook: www.facebook.com/Morais.Vineyards

If you are interested in holding an event at Morais Vineyards or any other information regarding our facility, please contact our Venue Coordinator for more details.

Venue Coordinator: Nicole Warner

E-mail: moraisvineyards@aol.com

Click here for more on Portuguese owned wineries in North America! tiamariasblog.com/portuguese-wineries-north-america/

Desserts / Photo Gallery / Recipes

January 6, 2014

Nutella Torta – Nutella Roll

This is my daughter’s recipe for Nutella Torta – Nutella Roll. This dessert is perfect to impress your “Nutty for Nutella” and chocolate loving friends. It requires only 6 ingredients and takes only 30 minutes to prepare and cook!

Ingredients:

5 room temp eggs (separated)

3/4 cup flour

1 tsp baking powder

1/2 tsp salt

3/4 cups sugar

1/2 cup of Nutella or any Chocolate Hazelnut Spread

Instructions:

Preheat oven to 350 degrees. Grease (Pam spray or margarine) and line a large sheet pan with parchment paper.

Combine flour, salt, baking powder in a bowl.

In a large bowl beat egg yolks with 1/4 cup of sugar until lemony. Add flour and beat for about 5 minutes.

In a separate bowl beat the egg whites until they form soft peaks.

Add the remaining 1/2 cup sugar gently into the whites until stiff peaks form.

Gently fold the egg whites into the eggs with a rubber spatula.

Pour into the sheet pan spreading evenly. Cook for about 15 minutes or less depending on your oven. The cake should be golden light brown in color.

Place a clean linen white kitchen towel on the counter and sprinkle generously with granulated sugar.

Slowly flip the cake pan onto the towel with the sugar.

Peel the parchment paper off the cake, then roll up the cake with the dish towel and let it sit for 5 minutes for the cake to cool.

Unwrap the rolled up cake let sit for a few minutes and gently spread the Nutella with a light coating evenly over the cake. *The warm cake will melt the nutella making is easy to spread smoothly.

Gently roll up the cake without the towel leaving the edge on the bottom.

Sprinkle more granulated or confectioners sugar on top of the Torta if desired. Let it cool completely before slicing. Enjoy!

Photo Gallery / Recipes / soup / Soups

January 2, 2014

Chicken & Jasmine Rice Soup

Chicken and Jasmine Rice Soup is comfort food in simplistic form. The fragrant and nutty taste of the Jasmine rice in a chicken stock infused with garlic and scallions gives this chicken soup a Thai – Asian inspired taste.

This soup is will calm you and your tummy after a night of partying or when cold and flu season arrives!

Ingredients:

2 pieces of skin on, bone in chicken (leg or thigh)

1 and 1/2 cup of Jasmine rice

8 cups of water

2 stocks celery chopped

1 stock celery finely chopped

1 small onion chopped

3 cloves of garlic

1 to 2 tsp salt

1/2 tsp pepper

2 sprigs parsley

1 tbsp of chopped parsley for garnish

1 or 2 finely sliced scallions

crushed red pepper flakes optional

Instructions:

In a medium soup pan, place the water, seasonings, garlic, onion, 2 stocks celery, 2 sprigs parsley and bring to a boil.

Add the chicken and cook for about 45 minutes on medium heat.

Remove the chicken and the parsley from the pan and set aside.

Bring the soup to a boil and add the rice. Cook the rice for about 20 minutes on medium and reduce heat to low.

Remove the chicken meat from the bones and chop into small pieces. Add the chopped chicken to the soup along with the remaining chopped celery.

Cook for about 10 minutes on low heat. Taste the soup and add more salt if needed. If the soup has thicken to much for your taste or if it’s too salty add one or two cups of boiling water.

When soup is done, add the chopped parsley and scallions. Enjoy!

Main Dish / Photo Gallery / Recipes

December 31, 2013

Presunto Stuffed Pork Loin

If you’re tired of the same old roast pork dish, try this recipe. It may look difficult but its pretty easy to make and tastes like a gourmet restaurant dish!

After the Holidays, I always have leftover cold cuts and cheeses so I’m always looking for ways to incorporate them into my regular recipes.

This recipe uses Presunto and cheese in the filling for salty smoky kick to the pork.

The pork is is also cooked in a caramelized onion and port wine reduction which adds a sweetness to balance the salt.

Serve the pork with my Roasted Brussels Sprouts & Potatoes.

This side dish recipe is great because the brussels sprouts and potatoes cook at the same time as the pork roast making it easy, and it saves cooking time.

Enjoy!

Ingredients:

1 (3 or 4) pound pork loin

3 slices of Presunto (prosciutto)

2 cups fresh spinach

3 sprigs of fresh parsley

2 cloves of garlic

3 slices of your favorite cheese

4 tbsp of olive oil

1/2 cup of bread crumbs

1/2 tsp salt

1 tsp garlic powder

1 tsp paprika

Caramelized Onions ingredients:

1 large onion sliced

1/2 cup red wine

1/2 cup vinho do porto (port wine)

2 tbsp butter

Instructions:

Mince the spinach, parsley and garlic and place in a small bowl.

Chop the presunto into small dices and add to the spinach mix.

Add the bread crumbs and 2 tbsp of the olive oil and toss well.

Gently butterfly the pork loin and spread out flat on a cutting board.

Spread the spinach stuffing mix evenly over the pork. Gently roll the pork and tie with trussing thread or use long skewers to hold the pork together.

Season the top of the pork with the salt, garlic powder and paprika. There is no need to season the inside of the pork since the presunto adds saltiness.

Place the pork in a saute pan and brown evenly in the remaining 2 tablespoons of the olive oil. Place the pork in a roasting pan

In the same saute pan, cook the onions for 1 minute to brown them.

Add the red and port wine, and the butter and cook until the wine is reduced by 1/2 and has thickened.

Poor the onion and wine reduction over the pork.

Cook at 350 degrees for 45 min – 1 hour until the pork reaches 165 degrees.

*At this point prep the Brussels Sprouts and Potatoes recipe to cook along with the pork if you desire.

Set aside to rest for 5 minutes before slicing.

Photo Gallery / Recipes / Side Dish

December 31, 2013

Roasted Brussels Sprouts & Sweet Potatoes

This is perfect side dish that cooks along with your main dish such a roasted chicken, pork or beef. It takes only minutes to prepare and the vegetables come out crispy and full of flavor!

Ingredients:

1 package frozen brussels sprouts

1 small onion chopped

2 sweet potatoes

2 large potatoes

2 tablespoons olive oil

1/2 tsp salt

1/2 tsp pepper

1/2 tsp garlic powder

1/2 tsp paprika

olive oil cooking spray

Instructions:

Chop the potatoes into 1 inch cubes and place in a bowl. Season the potatoes with the salt, pepper, garlic and paprika.

Add the olive oil and toss to coat them evenly.

Place the chopped onion and brussels sprouts in a baking pan that has been coated with olive oil cooking spray.

Add the potatoes to the brussels sprouts and spread evenly in the pan. Spray the vegetables with a light coating of the olive oil spray.

Cook at 350 degrees for 45 min or until the potatoes are cooked and crispy. Shake the pan a few times while they cook to crisp on all sides.

You can also make this recipe ahead of time and heat in oven or microwave when ready to serve.

Serve and Enjoy!

Desserts / Holiday Recipes / Photo Gallery / Recipes

December 20, 2013

Biscoitos de Natal – Christmas Biscuit Cookies

Christmas Biscuit Cookies are easy to make since they require no cookie cutters to shape them and they don’t break apart.

Anis liquor, gives them a unique taste but you can also add lemon zest if you prefer.

These cookies are perfect to make with your kids because they can get their little hands into the dough and make all kinds of shapes!

If you want to give these little treats as gifts you can find food save gift bags at craft stores. My bags have 12 cookies. Simply tie a ribbon around the bag and you’ve created a beautiful home made cookie gift!

Ingredients:

3 cups of flour

1 cup of sugar

3 eggs (room temp)

6 tbsp of salted butter (softened)

2 tsp of baking powder

1 tbsp of Anis Liquor or 1 teaspoon lemon zest

Icing:

1/2 cup confectioners sugar

2 tsp of milk

1 drop of vanilla flavoring

Christmas sprinkles, colored sugars to decorate

Instructions:

Preheat the oven to 350 degrees. Soften the butter and mix with the sugar in a medium bowl until light and fluffy

Add the eggs and Anis and beat for about 1 minute. Add the flour and baking powder to the sugar and mix with a dough hook for about 3 minutes until the batter forms into a ball.

You may need to a little flour if you find the dough too soft depending on your butter or the size of your eggs. The batter will be soft but firm enough to handle.

You can also spoon the batter and make balls and roll instead of cutting it into logs.

Place the smooth dough onto a lightly floured cutting board and shape into a flat disc with 1/2 inch in height.

Cut the dough evenly into 1/2″ by 5″ strips. Roll each strip into a round snake like form and shape into desired shapes such as candy canes, wreaths, letters, etc.

Slightly grease a cookie sheet and place the biscuits evenly on the pan.

Cook for about 15-18 minutes or until slightly golden brown.

Lift one and look under neath to find a golden crust bottom.

Let them cool slightly before decorating.

Make icing by mixing the confectioners sugar, milk and vanilla until very smooth and creamy.

Brush icing on cookies and dip into the decorations or sprinkle onto the sugar before it hardens.

Desserts / Holiday Recipes / Photo Gallery / Portuguese Christmas / Recipes

December 19, 2013

Leite de Creme – Portuguese Egg Custard

Leite Creme is a Portuguese Egg Custard similar to French Cream Brulee but cooked on the stove top instead of baked.

It’s rich, creamy texture is perfect as a light dessert.

The first time I ate this custard was when I was a only twelve years old and on my family’s first trip back to Portugal after coming to America.

We arrived in Lisbon and then took the long cab ride to Coimbra to stay at my Aunts house for a week.

She prepared this delicious creamy dessert for us when we arrived and I’ve been hooked ever since!

Leite de Creme – Serves 4-6

Ingredients:

2 tablespoons of Corn starch

5 tablespoons of sugar

3 egg yolks

2 cups whole milk

1/2 stick of cinnamon

1 slice lemon peel

Instructions:

In a medium bowl, beat the eggs and the milk with a whisk until well incorporated.

Add the cornflour and sugar and mix well.

Add the lemon peel and cinnamon stick and heat in a saucepan on low – medium heat stirring continuously.

Do not let the custard boil. If it begins to boil remove from heat to cool down while stirring.

The custard should be thick enough to coat the spoon like pudding.

Pour into a serving platter or individual ramekins and let cool to room temperature.

Store in the refrigerator until you are ready to serve.

When the custard has cooled, sprinkle sugar on top and brown slightly in oven broiler or with a cooking torch.

Serve! Enjoy!

Beat the egg yolks in a large pan and mix with a little milk. Gradually add the rest of the milk whilst whisking.
Add the lemon zest (ideally, grate the lemon with a Micro-plane or very fine grater over the pan). Add the cornflour and sugar and mix well.
Heat over low to medium heat, stirring gently at all time. It should take 10 to 15 minutes for the mixture to thicken and reach a custard consistency.
Pour the mix into individual or a large terracotta ramequin(s). Sprinkle the top with sugar and caramelise under the grill or with the blow-torch. Chill before serving.

Beat the egg yolks in a large pan and mix with a little milk. Gradually add the rest of the milk whilst whisking.
Add the lemon zest (ideally, grate the lemon with a Micro-plane or very fine grater over the pan). Add the cornflour and sugar and mix well.
Heat over low to medium heat, stirring gently at all time. It should take 10 to 15 minutes for the mixture to thicken and reach a custard consistency.
Pour the mix into individual or a large terracotta ramequin(s). Sprinkle the top with sugar and caramelise under the grill or with the blow-torch. Chill before serving.

Holiday Recipes / Main Dish / Photo Gallery / Recipes

December 18, 2013

Bacalhau Assado – Baked Salt Cod

Bacalhau Assado – Baked Salt Cod has the classic Portuguese flavors of olive oil, onion and garlic. It is served with roasted potatoes.

It’s easy to prepare since it uses minimal ingredients and takes less than 1 hour to prep and cook.

It is often served on Christmas Eve but also popular all year long. Enjoy!

Ingredients:

4 (6-8 oz) portions of Bacalhau with bone (desalted)

12 – 20 small round potatoes slightly peeled or unpeeled (depending on # of guests)

2 large onions (sliced)

8 cloves of garlic (whole)

1/2 to 1 cup olive oil

2 teaspoons of chopped parsley

Black olives for garnish

Instructions:

Preheat oven to 425 degrees. Wash and dry the potatoes, poke with a fork in a few spots, sprinkle with a little salt and set aside.

Coat the bottom of a large baking pan with a few tablespoons of olive oil.

Place the bacalhau in the pan surrounded by the potatoes and cover with the sliced onions.

Place 2 garlic cloves on top of each bacalhau.

Coat the ingredients with the remaining olive oil.

Cook in oven for 35 minutes. Pierce potatoes for doneness, if they are not fully cooked remove the bacalhau from the pan and continue to cook the potatoes longer.

When ready to serve sprinkle with the parsley.

Desserts / Holiday Recipes / Photo Gallery / Portuguese Christmas / Recipes

December 16, 2013

Portuguese Lemon Rice Pudding – Arroz Doce com Limao

This recipe for Arroz Doce is a variation from the original that uses milk. This recipe is made using condensed milk and lemon pudding. This dessert comes out very rich, creamy and lemony.

Thanks to Leonor Santos for the recipe and photos! I love the Acores tablecloth! Enjoy!

Arroz Doce (Rice Pudding) by Leonor Santos

Ingredients:

1 pound Carolina rice

4 cups whole milk

4 cups water

2 cans condensed milk

1 stick Margarine

Zest of 1 lemon

2 boxes of instant lemon pudding

Cinnamon

Directions:

In a heavy pot place rice, milk, water, margarine, condensed milk and lemon zest. Stir from time to time.

When the liquid starts to boil, lower flame and keep stirring from time to time.

When the rice is cooked and all the liquid is absorbed turn off burner, remove from flame. Add the instant lemon pudding and stir fast until everything is incorporated.

Place in serving plates and decorate with cinnamon.

Photos credit: Leonor Santos