Recipe by Paula.
This syrup is the perfect topping for my but it would be great on top of ice cream, Greek yogurt, toast, oatmeal...anywhere you want added yumminess.
The key to making this syrup is to take the time to prepare the orange rind properly. The boiling takes away the bitterness and leaves the orange flavour and colour intact. It's a great way to use leftover orange peels and I've already made several batches. Enjoy!
Makes 3/4 cup
Ingredients:
peel of 3 oranges, piths removed & cut in long strips
1/4 cup honey
1/2 cup sugar
3/4 cup water
pinch of salt
Directions:
1. Bring a saucepan with 2 cups of water to a boil. Reduce heat to a slow boil and place peel in a saucepan. Cook for 3 minutes.
2. Drain peels in a strainer and rinse under running cold water.
3. Repeat steps 1 and 2, boiling for another 3 minutes.
4. To the saucepan add the prepared rind, sugar, honey, water and salt. Cook over a low heat until sugar has dissolved.
5. Turn heat up and gently boil until the water reduces by half (or the consistency you want) and has become syrupy.
6. Allow the syrup to cool 1/2 hour before using or cool completely and store covered in the refrigerator until needed.
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Labels:Dessert
Recipe adapted from David Leite
This Portuguese cake took me right back to Portugal...sitting in my Aunt's courtyard under her fig tree enjoying an afternoon espresso and a slice of something sweet. This unusual cake is moist, delicious and the flavour of oranges comes shining through. You will taste a hint of olive oil but unless you tell people what's in it, they won't be able to pick it out. The olive oil replaces the butter you would normally use in a cake. Use a fruity and mild tasting olive oil. You don't want a peppery or strongly flavoured oil.
The only changes I made to the original recipe was to reduce the salt and I added the zest of one lemon and juice of 1/2 a lemon. I enjoyed the recipe without the lemon but I think the lemon gives the cake a brighter flavour without taking anything away from the orange. This cake only gets better with time as the flavours get richer the longer you leave it. I made this cake 2 days before I served it and it was wonderful. Enjoy!
Ingredients:
4 to 5 large navel oranges
1 lemon (optional)
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons salt
5 large eggs
3 cups granulated sugar
1 1/2 cups mild extra-virgin olive oil
Confectioners’ sugar, for sprinkling
Directions
1. Position a rack in the middle of the oven, remove any racks above, and crank up the heat to 350°F (175°C). Butter and flour a 12-cup Bundt and set aside.
2. Finely grate the zest of 3 of the oranges, then squeeze 4 of them. You should have 1 1/2 cups of juice; if not, squeeze the 5th orange. Also finely grate the zest of one lemon. Set aside.
3. Whisk together the flour, baking powder, and salt in a large bowl and set aside.
4. In the bowl of a stand mixer fitted with a paddle attachment, or with a handheld mixer in a large bowl, beat the eggs on medium-high speed until well-combined, about 1 minute. Slowly pour in the granulated sugar and continue beating until thick and pale yellow, about 3 minutes. On low speed, alternate adding the flour mixture and oil, starting and ending with the flour, and beat until just a few wisps of flour remain. Pour in the orange juice, juice of 1/2 the lemon and zests and whirl for a few seconds to bring the batter together.
5. Pour the batter into the prepared pan and bake until a cake tester comes out with a few moist crumbs clinging to it, about 1 1/4 hours. If the top is browning too much as the cake bakes, cover lightly with foil. Transfer to a wire rack and cool for 15 minutes.
6. Turn the cake out onto the rack and cool completely, then place it in a covered cake stand and let it sit overnight. Just before serving, dust with powdered sugar. If you leave it for longer than overnight, keep the cake in the refrigerator.
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Labels:Baking,Cake,Dessert
Sonhos "Dreams"
Recipe by Paula.
Sonhos are a traditional Portuguese dessert of fried dough rolled in sugar. Sonhos means "Dreams". I'm told the reason they are called dreams is that you will think you're dreaming when you bite into one of these little puffs of happiness. Who wouldn't want to eat one or more of these? Not me...I love them. Enjoy!
Makes: 20
Ingredients:
1/2 cup water
1/4 cup unsalted butter
pinch of salt
1/2 teaspoon vanilla
1/2 cup flour
2 eggs
1/2 cup of sugar
1 teaspoon of cinnamon (or more if you like)
vegetable oil for frying
Directions:
1. Start heating your vegetable oil to 350-360°F
2. Heat the water, butter, salt and vanilla in a saucepan over medium heat until just below the boiling point, when small bubbles appear around the edges of the pan. Keep an eye on it, don't let it boil.
3. Add the flour and beat it with a wooden spoon until the mixture forms a soft ball and leaves the sides of the pan clean. Reduce the temperature to low and continue stirring for 2 minutes. Don't walk away from the pan, stir constantly.
4. Take the dough and place it into a mixing bowl. Let it cool for one minute. This will let some of the moisture evaporate before you add the eggs. While the mixer is running at medium speed, add the eggs one at at time. Beat well after each egg addition, incorporating as much air as possible.
5. Fill a piping bag with the dough (you don't need a piping tip, just cut a 1/2 inch opening at the base). When your oil is ready, hold the piping bag over the oil and squeeze out a small amount (about a teaspoon) of the dough and use a pair of kitchen scissors to cut the dough into the oil. Be careful not to hold the piping bag to far above the oil or it will splash and burn you. Fry in batches until the dough is golden. They will puff up in the oil so don't crowd the pan.
6. Combine the sugar and cinnamon in a shallow bowl. When the sonhos are golden remove them from the oil and immediately roll them in the sugar/cinnamon mixture. Serve them warm or at room temperature.
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Labels:Dessert
Caramel Flan
Recipe by Paula.
Growing up, this dessert was served at many of my family's dinners. The creamy custard with the sweet golden caramel is a wonderful flavour combination and it's so easy to make. Served with coffee or tea, it's a perfect make ahead dessert to end any Portuguese dinner. Enjoy!
Serves: 6-8
Ingredients:
Caramel:
1 1/2 cups sugar
1/2 cup water
Flan:
2 1/4 cups whole milk
2 cans of sweetened condensed milk
5 eggs, lightly beaten
1 tablespoon vanilla
Directions:
1. Combine the sugar and water in a saucepan and bring to a boil over medium high heat. When the sugar has dissolved, reduce the heat to medium low and let the sugar turn to golden caramel. Note: do not stir the sugar at this time...it will turn golden in about 12-15 minutes. Don't walk away from it as the sugar will go from golden to burned quickly.
2. Immediately pour the caramel/sugar into the mold (I used a bundt pan) and swirl the mold until the sugar coats the bottom (if you're using a metal mold, it will get hot so use pot holders when swirling the sugar). The caramel/sugar will harden at this point and melt again later as the flan bakes. Let the sugar cool completely before proceeding.
4. Preheat the oven to 350F. In a large bowl, combine milk, sweetened condensed milk, eggs and vanilla. Mix well.
5. Set the cooled mold in a larger pan and fill the larger pan with hot water to come halfway up the sides of the mold. Pour the custard mixture into the mold, over the cooled sugar.
7. Bake for 40 minutes or until a knife inserted into the middle of the flan comes out clean. The center should still be slightly soft, as the flan will finish cooking after it is removed from the oven.
8. Remove the mold from the larger baking pan and allow the flan to come to room temperature, then chill the flan for at least 6 hours or over night.
9. Before serving, run a sharp knife around the edge of the flan to release it. To serve, place a platter over the mold. Invert the mold and platter; shake gently to loosen the flan. Remove the mold and allow the caramel to flow over the flan.
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Labels:Dessert,Flan
Drunken Roast Pork Loin
Recipe by Paula.
This is my favourite way to roast pork. The flavours are entirely Portuguese with the exception of the thyme (my little French addition). I recently served this roast pork as the entree for a Portuguese dinner. It turned out flavourful & moist and it didn't fail to impress. I served it with a saffron rice and simple green beans.
Don't skip the gravy, it's a must! Even though I say the cream is optional, go ahead and use it..."Everything in moderation, including moderation." as my beloved, Julia Child used to say. Enjoy!
Serves: 4 - 6
Ingredients:
1 tablespoon olive oil
2 cloves garlic, minced
1 1/2 teaspoons paprika
1 bay leaf, crumbled
1/4 teaspoon cayenne pepper
1 dried piri piri pepper, crumbled
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/4 teaspoon black pepper
1 1/2 teaspoons of salt
3 cups Vinho Verde or a dry white wine
3 lb center cut boneless pork loin, rolled & tied
1 large carrot, cut into chunks
2 stalks celery, cut into chunks
1 small onion, cut into chunks
1 apple, peeled, cored and cut into chunks
3 cups chicken stock, divided
3 tablespoons flour (might need more)
1/4 cup heavy cream (optional)
2 teaspoons fresh thyme leaves
1 tablespoon honey
Salt & Pepper to taste
Directions:
1. Using a mortar and pestle (or a food processor), blend the first 10 ingredients together into a paste.
2. Rub the paste evenly over the pork loin. Place the pork in a medium shallow bowl (preferably one with a lid) and pour the wine over and around the pork. The wine should come half way up the pork sides. Cover the pork and refrigerate.
3. The pork needs to marinate for at least 24 hours and for best results, 48 hours. Turn the pork loin several time during the marinating process.
4. Take the pork out of the refrigerator a 1/2 hour before roasting. Preheat oven to 475F.
5. Place the pork (reserve 1/2 cup of the marinade) fat side up on the rack of your roasting pan. Add the carrots, celery, onion, apple, the reserved marinade and 1 cup of the chicken stock to the roasting pan.
6. Roast uncovered for 20 minutes then reduce the oven temperature to 350F and roast until the internal temperature of the pork is 145-150F (about 1 1/2 hours). Baste the pork with the pan juices several times during the roasting period.
7. Remove the pork from the roasting pan and let it rest on a plate. Remove and butcher's string used to tie the pork, then cover with tin foil to keep it warm.
8. To make the gravy, discard the carrot, celery, onion and apple chunk. Carefully remove some of the fat from the pan juices in the roasting pan.
9. Over medium heat on the stove top (you might require two burners if your roasting pan is large), add the flour evenly over the pan juices and using a whisk, blend it into the pan juices. Slowly add the remaining chicken stock (only use as much as you need to get your preferred consistency for the gravy).
10. When the gravy is at your preferred consistency, add the fresh thyme leaves, honey, juices from the resting pork and the heavy cream. Season with salt and pepper to taste. Strain the gravy and keep it warm until you're ready to serve along with the pork.
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Labels:Pork,Roast
Clams a Cataplana
Recipe by Paula.
A Cataplana is a Portuguese cooking vessel that is traditionally made of copper and is shaped like two domed clam shells hinged at one end. It is designed to seal tightly so that the food cooks evenly and quickly.
I received my Cataplana as gift from my father a few years back. He had brought it back from his most recent trip to Portugal. I literally squealed with delight when I saw it. I remembered all the delicious seafood dishes I had tried that were prepared in one and I couldn't wait to make some of my own.
This is my favourite dish to make in my Cataplana.The saltiness of the pancetta and chourico compliments the clams and tomatoes perfectly. A real winner! As the cataplana sits on the stove top, it shakes and moves around a little. I think it's quite entertaining to watch and I'm sure your guests will think so too. :) Enjoy!
Serves 4-6
Ingredients:
1 tablespoon olive oil
1/3 cup pancetta, cut into cubes
1/3 cup chourico, cut into cubes
1 large onion, chopped
1 green pepper, chopped
2 bay leaves
2 teaspoons paprika
2 dried piri piri peppers, crushed
2 garlic cloves, minced
1 28 oz can of diced tomatoes, keep 1/2 the juice
3/4 cup Portuguese Vinho Verde or a dry white wine
4 dozen clams, scrubbed and kept in cold water until needed
1/4 cup parsley, chopped & divided
Salt & Pepper to taste
Extra virgin olive oil to garnish
Directions:
1. Over medium high heat in a large skillet, heat the oil, then add the pancetta and chourico. Fry until crispy. Remove the pancetta and chourico then transfer them to a paper towel lined plate to drain.
2. To the oil, add onions, green peppers, bay leaves, paprika and piri piri peppers and saute until the vegetables are tender but not too soft, about 5 minutes.
3. Add the garlic and saute for another minute.
4. Add the tomatoes with their juice and 1/2 the vinho verde. Reduce the heat to a low simmer and cook for about 45 minutes. Salt and pepper to taste but remember that the pancetta and chourico will also add to the saltiness of the dish so go easy on the salt.
5. To assemble the cataplana, spoon half of the tomato mixture into the bottom of the cataplana (if you don't have a cataplana just use a large dutch oven). Bring the tomato mixture to a simmer in the cataplana.
6. Add the clams evenly over the tomato mixture then top with the remaining sauce. Add the rest ove the vinho verde and sprinkle 1/2 of the chopped parsley.
7. Close the cataplana tightly and let it cook until the the clams open up, about 10 minutes. Remember that cataplana will move around a little on the stove top so keep an eye on it. Shake the cataplana occasionally. Discard any of the clams that haven't opened and stir in the reserved pancetta and chourico cubes.
8. I like to serve the clams right from the cataplana in the middle of the table. Sprinkle the top of the dish with the remaining chopped parsley and drizzle a little olive oil over it. Serve with crusty bread to sop up all the juices.
Here's a video of my Cataplana in action. :)
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Tangerine Cake
Recipe by Paula.
Yippee, Spring weather is here! Well, at least for a little while. :) I'm welcoming the warm weather with this pretty, pretty cake. Tangerine juice gives this cake a wonderful fresh flavour but if you can't find any go ahead and use orange juice. Either way you're going to love it. Enjoy!
Serves: 10-12
Ingredients:
For the topping
1 small can of whole tangerine segments, drained
1/3 cup butter, melted
1/3 cup brown sugar
1 teaspoon grated orange zest
5 maraschino cherries
For the cake
3/4 cup butter, softened
1 1/2 cups sugar
1 teaspoon vanilla
6 eggs, separated
1 tablespoon grated orange zest
3 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
1 1/2 cups tangerine juice (or orange juice)
Icing sugar
Directions:
1. Preheat oven to 375 F. Put rack in the center of the oven.
2. Grease a 9 x 11 inch baking pan. Evenly spread the melted butter in the pan. Mix the brown sugar and orange zest together and sprinkle over the melted butter.
3. Place the tangerine segments and cherries decoratively over the top of the brown sugar. I like the flowers but feel free to be creative. Set the baking pan aside.
4. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the vanilla, egg yolks and orange zest. Scrape down the sides of the bowl.
5. Combine the flour, baking powder and salt. Beat in flour in 3 additions, alternating with the tangerine juice.
6. In a separate bowl, beat egg whites with a pinch of salt until you form stiff peaks. Gently fold the egg whites into the batter.
7. Spread the batter into the pan evenly. Bake for 40 - 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
8. Cool pan on a wire rack for 15 minutes. Run a sharp knife around the edges of the pan. Turn out and cool completely.
9. Serve dusted with icing sugar.
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Labels:Baking,Cake,Dessert
