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Desserts:
Pink Grapefruit Honey Sorbet
1/2 gallon Pink or ruby red grapefruit -juice; 2 tb Honey;
1/2 c Triple Sec Liqueur ; 8 Sprigs of fresh mint for -garnish
With an ice cream maker: .
Combine juice honey and liqueur and chill.
Following the instructions of your ice cream
machine process the juice mixture until thick
and frozen.
Scoop sorbet into chilled stem glasses and serve
garnished with a sprig of mint.
Without an ice cream maker:Combine juice honey
and liqueur as in the recipe above. .
Pour the liquid sorbet mixture into a 9-inch by
13-inch cake pan. Freeze..
When frozen shave the now solid mixture with
a metal spatula. Place shavings in serving glasses
and serve immediately.
You may instead break the frozen sorbet into pieces
that will fit a food processor.
Using the on and off button process the sorbet
until it is very coarsely granulated.
Serve immediately.
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Pisang Goreng
1 c All purpose flour; 1 c Water;
1 ts Baking powder ; 1 ea Egg beaten;
1 ea Pinch of salt; 4 ea Ripe bananas peeled & halved;
1/2 c 10% cream ; 1 c Brown sugar ;
1 tb Butter; 2 tb Dark rum;
Mix the flour, water, baking powder, egg and salt
and let sit for about 20 mins. This is your batter.
Dip the banana halves in the batter and deep fry
in vegetable oil at 325 degrees F for about 5 mins
or until the batter is golden brown.
Remove the bananas from the oil and allow to drain.
Meanwhile mix the cream, brown sugar and butter
together in a sauce pan and cook over medium heat
until the sugar has dissoved. Add the rum and be
sure the sauce doesn't boil. Place some vanilla ice
cream on a plate. Place a banana over the ice cream
and pour a generous amount of rum sauce over the
dessert. Serve while the banana is still hot.
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Light & Easy Topping
1/2 c Evaporated skim milk icecold;
2 tb Granul. artificial sweetener;
1 ts Lemon juice; 1 ts Vanilla ;
This quick light topping separates quickly.
Serve immediately. Place small bowl and
beaters in freezer for about 10 min or until
thoroughly chilled. In well-chilled bowl
combine milk sweetener and lemon juice.
Beat until fluffy and stiff peaks form.
Beat in vanilla. Serve immediately makes 1 cup.
Each serving 2 tbsp.
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Sangria
25 oz dry Red wine ; 1 bottle 1/3 c Frozen lemonade; *
1/2 c Brandy; 1/2 c Orange-flavored liqueur;
1/3 c Orange juice; 1/4 c Lemon juice;
2 c Ginger ale; chilled.
* Use 1/2 of a 6-oz can of concentrate.
Mix all ingredients except ginger ale;
refrigerate until chilled. Just before serving
stir in ginger ale. Garnish with fruit if desired. |
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PIRI-PIRI SAUCE
1 1/4 c Olive oil; 8 Chilli peppers with Tops removed.
1 Bay leaf;1 Small piece lemon rind.
Pour the oil into a small, screw-top jar and add the
chilli peppers, bay leaf and lemon rind. Screw on the
top and shake. Leave to stand in a warm place for at
least 24 hours before use. It will keep at room
temperature indefinitely.
Piri-piri can be bought by the portuguese,
who use it a good deal as a spicy condiment on pasta,
fish or meat and also to flavour stews.
Fish, Portuguese
BACALHAU
2 lb Salt cod; soaked;
2 lg Onion; sliced;6 T Butter;
1 Garlic clove; minced;3 lg Potato;
2 T Bread crumbs;10 Green olive, pitted ;
10 Olive, black;4 Egg; hard-cooked;
1/2 c Parsley, fresh; chopped;Wine vinegar;
Olive oil;Pepper, black
Soak the dried cod in cold water for about 24 hours,
or until completely moistened.
Change the water several times; drain thoroughly.
Put the cod into a saucepan with cold water to cover.
Bring to a boil, reduce heat, and simmer for 15 mins
or until fish is tender. Drain; skin and bone the fish.
Flake with a fork into large pieces.
Saute the onions in half the butter until they are tender
and golden. Add the barlic.
Boil the unpeeled potatoes in salted water.
Once tender, remove from the heat, refresh in running
cold water;then remove skins.Drain & slice into 1/4" pieces.
Preheat oven to 350 F. Grease a 1-1/2 quart casserole with
remaining butter. Arrange a layer of half the potatoes,
then half the cod,then half the onions. Sprinkle with a little pepper,
and repeat layering. Sprinkle bread crumbs over the top layer.
Bake for 15 mins, or until heated through and lightly browned.
Before serving,garnish with olives and eggs, and
sprinkle with parsley. Serve with wine
vinegar and oil in cruets and pepper on the side.
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FISH STEW (CALDEIRADA DE PEIXE)
1/2 lb Fish -whatever available or shellfish
2 pn Salt;4 tb Olive oil;
2 Onions -- chopped;8 Tomatoes -- peeled & chopped;
1 Green pepper -- seeded &- chopped;4 lg Cloves garlic -- crushed;
1 pn Nutmeg;1/2 ts Ground allspice;
3 ts Piri-piri sauce;
- see recipe; 1 sm Glass dry white wine;
1 Handful coriander leaves- chopped;4 Slices of bread with the crusts cut off.
This is a real fisherman's stew, dependent on whatever
the boats have brought in. The spices and herbs give
the dish its special Portuguese identity.
Clean the fish and cut into fairly small pieces,
removing as many bones as possible. Sprinkle the salt
over the fish and leave while you make the following
sauce. Heat 2-3 Tbsp of the oil in a saucepan and stir
in the onions, tomatoes and pepper. Cook gently until
they start to soften, then put in the garlic, nutmeg,
allspice and piri-piri sauce. Add the wine and a
little water. Cook for about 5 mins, stirring
frequently, then remove from the heat. Lightly oil the
bottom of a shallow, ovenproof dish (preferably
earthenware). Put in a layer of fish followed by a
layer of sauce and sprinkle with coriander. Continue
with these layers until the ingredients are used up.
Cover the top of with the bread and sprikle well with
the remaining oil or dot with a little butter. Cook in
a pre-heated oven at 350 degrees F. for about 30
mins or until the fish is tender. Serve with boiled
or sliced and fried potatoes, bread and a salad to make
a substantial main meal. If you cannot obtain
coriander leaves, you can use fresh parsley instead,
but this will alter the flavour of the dish.
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EGGS PORTUGAL
1 lb Pork SAUSAGE (bulk);8 Slices bread/cubed;
3/4 lb Cheddar cheese/shredded;4 Eggs -- beaten;
2 1/2 c Milk;3/4 ts Mustard;
1 can Mushroom soup;1/4 cup Vermouth.
In a 9x13 greased caserole dish, place bread cubes.
Brown sausage into very fine pieces, drain. Top bread
with cheese. Place sausage on top of cheese and bread
Mix eggs and milk together and pour on top of the
sausage, bread and cheese. Cover and refrigerate
overnight. Next morn.: Mix vermouth and soup (no extra
water) together and spread over the top of the
casserole. Bake 300F 1 hour. |
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Malasadas Dois ["A raised, deep fried, Portuguese donut.] Prep Time: 1 Day 6 Hours
Cook Time: 30 Minutes
Ready In: 1 Day 6 Hours 30 Minutes
48 servings
Ingredients:
1 teaspoon sugar
1/4 cup warm water
1 (.25 ounce) envelope active dry yeast
4 eggs
1 teaspoon salt
4 cups all-purpose flour 1 cup white sugar
1 cup lukewarm milk
3/4 cup butter or margarine, melted
1 quart vegetable oil for deep-frying
1 cup white sugar for decoration DIRECTIONS:
1. Dissolve 1 teaspoon of sugar in warm water. Sprinkle yeast over the top, and let stand for about 5 minutes to dissolve.
2. In a large bowl, beat the eggs and 1 cup of sugar until sugar has completely dissolved. Stir in the salt and flour. Mix in the yeast mixture, milk and melted butter. A wooden spoon works well for this. Cover and set in a warm place to rise until doubled.
3. Once the dough has doubled, punch down and knead a bit - a lot if you want. The dough should be elastic. Cover and allow to rise again. If you like, you may refrigerate overnight. My grandmother would let it rise overnight, and hers were amazing. When the dough has doubled, it is ready to use.
4. Heat oil in a deep fryer or large deep skillet to 350 degrees F (175 degrees C). Set a small dish of water to the side for wetting your hands slightly before touching the dough. This will help it keep from sticking. Only wet your hands a little, excess water dripping in the hot oil is very dangerous.
5. With slightly wet hands, gather a small ball of dough about the size of a golf ball. Stretch the dough out a little bit while turning around until you have a disc about 4 inches wide. If you mess up, just throw it back in with the other dough, and start over. Tiny holes are fine.
6. Carefully place the stretched dough into the hot oil. The doughnuts should puff up a bit as they hit the oil. Cook for about 3 minutes per side. They are done when they are golden brown. Remove from the oil using a slotted spoon, and drain on paper towels. Coat with white sugar while still hot. Serve warm
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Soups Portugese Bean soup [1]
INGREDIENTS
1/2 pound chorizo sausage, chopped
1/4 cup olive oil
2 carrots, chopped
1 cup chopped onion
5 stalks celery, chopped
5 tomatoes, chopped
3 small potatoes, peeled and chopped
3 quarts chicken broth
1 1/2 tablespoons cayenne pepper
1 (15 ounce) can kidney beans, drained
1/2 cup tomato paste
salt and pepper to taste
DIRECTIONS
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a stockpot over medium-high heat, heat oil and saute carrots, onion and celery. Add tomatoes, potatoes, kidney beans and chicken broth. Bring to a boil and stir in cayenne pepper and tomato paste. Reduce heat and simmer for 20 minutes. Add sausage and season with salt and pepper to taste. Serve hot.
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Portugese Bean soup[2]
INGREDIENTS
2 pounds spicy Portuguese sausage, sliced
1 pound ham hocks
1 onion, sliced
2 quarts water
2 carrots, diced
3 potatoes, diced
1 small head cabbage, chopped
1 (8 ounce) can tomato sauce
2 (15 ounce) cans kidney beans
1 (16 ounce) package macaroni
DIRECTIONS
In a large pot over low heat, combine sausage, ham hocks, onion and water. Cover and simmer 1 hour.
Remove ham hock from soup, remove meat, tear into small pieces, and return meat to pot. Stir in carrots, potatoes, cabbage and tomato sauce. Cover and continue cooking 60 to 90 minutes more.
Stir in beans and pasta, adding more water as needed, and cook until heated through and pasta is tender, 10 minutes.
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Portugese Kale soup.
Cook Time: 1 Hour 30 Minutes
Ready In: 8 Hours
10 servings "Pea beans, chorizo, cabbage, kale and potatoes are slowly cooked together in this traditional soup."
INGREDIENTS:
1/2 pound dried white pea beans
1/2 pound chorizo sausage, thinly sliced
1 pound beef soup bones
1 quart water
1 medium head cabbage, chopped 2 bunches kale - rinsed, dried and chopped
5 potatoes, peeled and cubed
1 quart hot water or as needed
salt and pepper to taste
DIRECTIONS:
Soak beans in twice their volume of water 8 hours or overnight.
In a large pot, place drained beans, chorizo, soup bones and 1 quart water (or more as needed to cover). Cook over medium heat until beans are just beginning to be tender, 1 hour.
Stir in cabbage, kale, potatoes and enough hot water to cover. Cook until potatoes are tender, 20 minutes. Season with salt and pepper.
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Portugese Soup
Ready In: 1 Hour 50 Minutes
8 servings
"Smoked sausage, cabbage, potatoes and kidney beans are cooked with ketchup and beef broth in this soup."
INGREDIENTS:
1/4 cup vegetable oil
2 cups chopped onion
1 pound smoked sausage, sliced
1 medium head cabbage, chopped
6 potatoes, peeled and cubed
2 (15 ounce) cans kidney beans
2 cups ketchup 1 (10.5 ounce) can beef consomme
2 2/3 quarts water
2 teaspoons garlic powder
2 teaspoons ground black pepper
1 teaspoon salt
1/2 cup vinegar DIRECTIONS:
In a large pot over medium heat, cook onions in oil until just tender. Stir in sausage and cook 5 minutes more. Place cabbage, potatoes, beans, ketchup, consomme and water in the pot. Season with garlic powder, pepper and salt. Bring to a boil, then reduce heat and simmer 30 to 45 minutes.
Stir in vinegar and simmer 1 hour more. Add more water if needed.
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Portugese Chicken soup
INGREDIENTS:
1 whole bone-in chicken breast, with skin
1 onion, cut into thin wedges
4 sprigs fresh parsley
1/2 teaspoon lemon zest
1 sprig fresh mint 6 cups chicken stock
1/3 cup thin egg noodles
2 tablespoons chopped fresh mint leaves
salt to taste
1/4 teaspoon freshly ground white pepper DIRECTIONS:
1. In a large saucepan, simmer chicken breast in stock with the onion, parsley, lemon zest, and mint sprig until done, about 35 minutes.
2. Remove the breast, cool, then strip off the meat and cut into a julienne.
3. Strain the broth, return to the pot, and bring to a boil. Add pasta and chopped mint. Season to taste with salt and white pepper. Heat until the pasta is cooked al dente.
4. Remove from heat, stir in lemon juice and chicken julienne. Ladle into soup plates and top with lemon slice and mint leaf.
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Azorean (Portuguese) Sopas
5-lb. beef pot roast, cut into 3 pieces
4 cloves garlic
3 8-oz cans tomato sauce
1/2 cup coarsely chopped onion
1/2 cup chopped parsley
5 celery stalks, chopped
1 bottle rose' wine
10 cups cold water
1 tsp. pepper
2 Tbsp. salt
1 Tbsp. ground allspice
1/2 tsp. cumin seeds
4 bay leaves
1 Tbsp. wine vinegar
1 head green cabbage, cored and quartered
1 loaf French bread, cut into 1 inch slices
25 whole fresh mint leaves, with stem-essential; Combine all ingredients except mint and bread in a large pot.
Cover and simmer 6 hours. During last hour, uncover pot.
At serving time, cover bottom of large, shallow serving dish with bread slices. Lay lightly bruised mint leaves on top of bread so each piece is touched by mint flavor. Ladle hot sopas on top and eat immediately.
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Portuguese Style Steak
4 pieces London broil or sirloin strip
1 lg. onion, sliced
1 cup white wine
1 tsp. crushed red pepper
1 garlic clove, chopped
1 tbsp. paprika
1 tsp. salt
4 eggs
Marinate steak for 6 hours. In large skillet fry steak and onions together.
After about 20 minutes, pour marinade in skillet; cook
until absorbed. When done, drop raw egg over each steak and cover and cook until egg is cooked :serves 4 |
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