Tagged: Portuguese dessert

Desserts / Holiday Recipes / Recipes

Bolo de Laranja

 

Bolo de Laranga/Orange Sponge Cake

Just in time for Berry season. This recipe is similar to Pao de Lo, (Portuguese Sponge Cake) but the orange flavor really stands out. I was surprised at how easy it is to make. The best part of this cake is that it uses; NO OIL & NO BUTTER which makes it a great low fat dessert.  All you need are 6  basic ingredients that most of you have on hand everyday so it’s a great go-to dessert when you need something easy and quick.

 

Ingredients:

5 eggs (room temp)

1 1/2 cups flour (sifted)

2 oranges

2 cups sugar

1/4 tsp salt

1  tsp baking powder

Wash oranges and slice off peels into very thin slices trying not to leave on any white rind. Slice the remaining orange into slices and cut off any excess membrane.

In a food processor, add the orange peels and segments, 5 eggs & salt. Blend into a puree consistency.

Strain the batter through a fine strainer into your mixing bowl. Stir the batter with a fork to sift through stainer.

Discard any remaining segments left in strainer.  Add sugar and beat the batter for about 15 minutes until very thick and foamy.

Sift flour and baking powder together into a small bowl and mix well. Add the flour mix to the batter 1/4 cup at a time  on low speed until incorporated.

This should only take about 2-3 minutes. Line a fluted cake pan with parchment paper & slightly grease & flour the pan.

 

 

 

 

 

 

 

 

Add your batter and bake at 350 for about 15- 20 minutes or until a toothpick comes out clean.

 

 

 

 

 

 

 

Let the cake cool for about 10 minutes, then invert right side up onto serving plate. Sprinkle with confectioner sugar and serve plain or with berries & whipped cream.

Enjoy!

Tia Maria

Desserts / Holiday Recipes / Portuguese Christmas / Recipes

Sonhos – Portuguese Choux Pastry Dreams!

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sonhos-2Sonhos, are light and fluffy doughnut like pastries that melt in your mouth! Generally, they’re served around the Holidays but this popular fried pastry is a favorite at almost every Portuguese celebration. They are quite easy to make unlike filhos which are made out of risen dough and have a much longer process time.

Good luck to those of you are making these for the first time! Enjoy!

Sonhos

Ingredients:

6 extra large eggs

2 cups flour

3/4 cup water

3/4 cup milk

1/2 tsp salt

1/2  stick butter or margarine

1 slice lemon rind

Sugar and Cinnamon for topping

Instructions:

In a large heavy pan, place the water, milk, butter, lemon rind,  and salt over medium heat and bring to boiling point. Stir in the flour and stir with a wooden spoon until the flour becomes a soft dough which turns into a ball shape that separates from the sides of the pan. This is similar to a basic Choux paste that is used for baking eclairs and cream puffs.

Remove the dough from heat and place into a medium bowl. Let the dough cool for a few minutes. Beat in one egg at a time making a smooth batter.

Heat the oil to 365 degrees. Shape the dough into round doughnuts by using 2 large tablespoons.  Fry the dough by 4 or 5 pieces at time until golden brown while keeping the heat at a steady temperature. * NOTE. If you find the dough is turning brown too quickly reduce the heat to a lower setting. They should cook slowly.

**IMPORTANT**Pierce sonhos slightly with a fork all around as they cook. NOTE: If you find they are too dark and still raw in the middle, lower the heat so they cook through at a slower temperature.

Drain on a new clean brown paper lunch bags or on paper towels.

While still hot, roll sonhos in a mixture of sugar and cinnamon.

Watch this video for the demonstration. The recipe varies from mine.

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This recipe is for Coscorões – Portuguese fried dough
Receita de Coscorões

Desserts / Holiday Recipes / Portuguese Christmas / Recipes

Caramel Flan – Pudim Flan

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Hi Foodies,

It took me years to finally make a good caramel flan until I finally discovered the reason why I wasn’t successful. The reason was because I didn’t use whole milk. I also made the mistake of mixing cold milk with the cold eggs.

You have to warm up the milk and use room temperature eggs. Now my flan comes out perfect every time and it’ s a family favorite at every celebration.

My family enjoys lots of the candied caramel on top too and usually fight over it! Enjoy!

Flan ingredients:

6 large eggs

3 cups whole milk

1 cup sugar

1/4 tsp salt

1 tsp either; (this is optional: vanilla, anisette liquor, or caramel glaze)

Caramel glaze ingredients:

1 cup sugar

Instructions:

Take your eggs out of the fridge a few hours before you start to get them to room temp or place them in a bowl of lukewarm water for about 20 minutes.

Prepare Caramel glaze first:

Place the sugar and water in a large heavy skillet. Continue stirring while cooking on med heat until the sugar melts and begins to turn caramel colored and thickens like corn syrup.(probably 5-8 min depending on your burners).

If the sugar is hardening too quickly, just drizzle a little water around the edges of the pan into the sugar.

Take the pan of the heat and let it rest for one minute. OUCH! It’s very hot! If you smell a burned smell, it means you’ve cooked it too long, so start over again.

Coat the bottom and up to 1 inch on the sides of a medium oven proof souffle pan with the caramel sauce. Let the Caramel harden and put aside while you make the custard. (Poor a few tablespoons of the caramel onto a small butter sheet pan and let it harden.)

Prepare custard:

In med bowl, beat the eggs with 1 cup sugar until lemony colored. Meanwhile, heat up the milk until hot but not boiling.

Let the milk cook down a little and then add about 1/4 cup of milk, to the eggs while continuing to beat on low. *If the milk is too hot, you’ll  discover that you just made scrambled eggs.

Continue beating and slowly add the milk 1cup at a time until all of the milk is incorporated.

At this point you can beat in, either the 1 tsp vanilla extract, the anisette, or the caramel glaze if you desire.

Let the egg mixture rest to let the foam subside a little, then slowly pour it into the souffle dish that has been coated with the caramel.

Place the flan dish into a larger oven proof deep dish pan (bain -marie) that has been filled with 1 inch of water.

Cook at 350 for 60 -75 minutes or until a toothpick comes out clean.  Let the flan cool in it’s pan and place it in the dish in the refrigerator overnight.

When ready to serve, loosen the sides of the flan with a knife and giggle the pan to loosen it.

Cover the top of the flan with a deep serving dish and invert it. Spoon out the caramel over the flan.

Break the hardened sugar that you let sit in the sheet pan into small pieces and place on top of the flan.

You can place the souffle dish into a shallow bowl of hot water to melt the remaining caramel or brake up the hard caramel to serve on top as seen in the picture.

Serve as is, decorate with candy pearls or with whipped cream!

It’s amazing!