Blood Orange Upside-Down Corn Cake

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Broa liquida de laranja (“Blood orange upside-down corn cake”)

Blood orange upside-down corn cake (or Broa liquida de laranja in Portuguese) is a very moist cake, rather like a pudding. It’s perfect with coffee or tea, and a slice for breakfast is a must. This cake is simple to make. It’s elegant, beautiful and delicious.

Ingredients:

1 cup fine corn meal
1/2 cup flour
2 tsp baking powder
1/2 tsp salt
2 sticks + 4 tbsp butter
1/2 cup brown sugar
1 cup sugar
4 eggs
1 lemon
2 blood oranges (or any other sour orange)
3/4 cup of milk
1/2 cup sour cream (or plain yogurt)
1/2 tsp orange oil extract (or 2 tsp vanilla extract)

Directions:

1. Preheat oven to 350 F and grease well a 9-inch spring form cake pan (or round cake pan) with 1 tbsp of butter. (If using a round cake pan, line with parchment paper and grease the paper, leaving a 1-inch margin to ease removal.)

2 . In a bowl, mix flour, corn meal, salt and the zest of the two oranges.

3. Remove the white rind of the oranges and slice them thin.

4. In a pot over low heat, melt 3 tbsps butter with brown sugar and juice of 1/2 a lemon. Once fully melted, spread on the bottom of the prepared pan and arrange the orange slices on top.

5. Beat ingredients in a food processor in the following order:
a) 2 sticks of butter + sugar
b) eggs one at a time
c) milk + sour cream (or yogurt) + juice of 1/2 a lemon — until smooth
d) flour mixture
e) orange oil (or vanilla)
f) baking powder

6. Pour cake batter over oranges.

7. Bake for 50 minutes.

8. Let cake rest for 10 minutes.

9. Flip cake on to a cake plate and remove the mold or pan. (If using round pan, pull cake out by the paper, flip onto plate, and gently remove the paper.)

10. Serve with a cup of coffee or tea.

Enjoy!

Fresh Cod and Potatoes in Coconut Milk

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Bacalhau Fresco com Batatas e Leite de Côco

This is a wonderful dish full of flavor. The original recipe is made with salted cod but salted cod is a little difficult to find in Arizona so I developed a variation of the recipe using fresh cod. Salted cod has a richer cod flavor and fresh cod is more subtle but still gives a good taste of what this delicious meal is like. I actually prefer the subtle lighter taste of fresh cod. This is a very elegant meal, perfect served with white rice and any side salad.

Serves 6

Fresh Cod and Potatoes in Coconut Milk, served over white rice.

Ingredients:

8 small baby potatoes thinly sliced

1 yellow sweet pepper thinly sliced

2 lb fresh cod cut into about 4 inch pieces

4 tablespoons olive oil

2 shallots finely chopped or 1 medium yellow onion

4 garlic cloves finely chopped

6 ripe tomatoes cut in edges or 1 16 oz can of stewed tomatoes

1 lemon

1 tablespoon tomato paste

1 can coconut milk

Hot water

Salt and pepper

1/2 teaspoon red pepper flakes

4 tablespoons chopped fresh parsley

4 tablespoons chopped fresh chives

Directions:

1. Squeeze lemon over cod pieces, sprinkle with salt and pepper and set aside.

2. Heat olive oil in a large pot like a Dutch oven, add shallots or onions and garlic and sauté for about 2 minutes.

3. Add tomatoes, cover and let cook until tomatoes start to soften and juices come to a light boil.

3. Add potato slices and enough hot water to cover them. Add tomato paste, salt, pepper to taste, cover and let it cook over medium heat until potatoes are softer.

4. Add coconut milk, red pepper flakes, cod pieces and sweet peppers and let it cook uncovered until sauce comes to a boil and cod is cooked and flaky (don’t overcook cod! it will get tougher).

5. Add parsley and chives and serve over white rice.

Enjoy!

Orange cake with chocolate frosting.

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Orange cake with Chocolate Frosting and Orange Slices.

Orange cake is very popular in Brazil and there are endless recipes in the Brazilian kitchen. This recipe is for a basic orange cake. I like to frost it with a simple chocolate ganache and decorate it with orange slices or sprinkle chunks of chocolate over the frost.

I like to use Cara Cara oranges because they have a beautiful and vibrant color. The chocolate and the orange flavors really complement each other.

Orange Cake with Chocolate Frosting and Chocolate Chunks.

Ingredients for the cake:

3/4 cup vegetable oil or olive oil

2 tablespoons soft unsalted butter

1 1/2 cups of sugar

2 tablespoons orange liqueur like Cointreau or Grand Marnier

3 eggs

Zest of 2 oranges

Juice of 2 oranges

2 cups of flour

1 tablespoon baking powder

Ingredients for chocolate frosting:

4 oz semi sweet chocolate pieces

1/3 cup heavy cream

2 oranges or 1 cup chocolate chunks. If you can’t find chocolate chunks, use chocolate chips chopped in a food processor. Keep the bag of chocolate chips in freezer, it makes for an easier time chopping them in food processor.

Directions:

1. Pre-heat oven to 350F. Oil a round cake pan with a hole in the middle or a Bundt pan and set aside.

2. In a large bowl, mix flour and baking powder and set aside.

3. In a food processor, beat oil, butter and sugar. Add orange zest and orange liqueur, then beat. Add eggs one at a time and then orange juice.

4. Pour the liquid mixture over flour mixture and whisk until nicely blended. Pour batter in cake pan. Set cake pan in the middle of the oven and bake for 45 to 50 minutes or until fork comes out clean.

5. Let cake rest for 30 minutes before flipping onto a platter.

6. While cake is baking, make the ganache.

7. Melt chocolate pieces in a small pot. Once it’s melted, turn heat to low and add heavy cream. Stir constantly until well mixed. Remove from heat and set aside.

8. To assemble the cake, flip it over onto a serving platter and spread ganache on top and sides. If ganache is a little hard, add 1 tablespoon of cream and warm it over medium heat until easy to handle.

9. Slice oranges into thin slices and arrange them around the cake or sprinkle the top with chocolate chunks.

Enjoy!

Roasted Kabocha Squash with Coconut Curry Chicken and Hearts of Palms.

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This is a family favorite recipe. It has a beautiful presentation and it’s full of exciting flavors. It’s perfect for the fall when kabocha squash is in season.

Ingredients:

  • 1 large kabocha squash
  • 4 chicken breasts cut into thin strips.
  • 1 large shallot finely chopped
  • 4 garlic cloves finely chopped
  • 1 sweet red pepper cut into chunks
  • 1 lemon or lime
  • Olive oil
  • Salt/pepper
  • 4 cups chicken or vegetable stock
  • 1 can coconut milk or coconut cream.
  • 1 table spoon mild curry powder
  • 1 tea spoon tumeric
  • 1 tea spoon powdered ginger
  • Dash red pepper flak
  • 4 hearts of palms sliced.
  • 2 star annise
    Bunch fresh cilantro chopped .

Directions:

  1. Heat oven to 400f. Cut the top of the squash off like a lid and remove the seeds. Rub the inside with olive oil. Wrap the outside with non-stick aluminum foil, leaving the cavity open, and place it in a pie pan (wrap the top of lid with aluminum as well). Place the squash and the lid in the oven and bake for about 90 minutes–or until flesh is soft (you can check by using a fork). Turn oven to broil, and roast for another 10 minutes.
  2. While the squash is baking, Sautee shallots and garlic in olive oil; add chicken, lime or lemon juice, salt and pepper to taste and slightly brown the chicken. Add sweet peppers, stock, and spices and cover it. Bring to a boil and let it cook at medium heat for about 10 minutes. Add coconut milk and a pinch more salt– if needed. Add hearts of palms and red pepper flakes. Bring it to a boil again and reduce heat to low. Cover and keep at low until squash is ready, stirring it sporadically.
  3. When the squash is ready, remove the foil and move it to a serving platter and fill it with curried chicken. Not all of the chicken and sauce will fit in the squash, so reserve the rest and keep adding to squash as it’s been served. Scoop the flesh from the lid and add to squash bowl.
    Remove the star annise and scrape some of the flesh, with a fork, into the sauce to thicken and add color. Garnish with cilantro and scoop amounts to serve over white rice (and a side salad of your choice). Enjoy!

Lemon Ricotta Cake

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This is a delicious cake, very soft and fluffy almost like a pudding. It is wonderful anytime of the day. My family enjoys it for breakfast or in the afternoon with a cup of coffee or for a late snack with a cup of tea.

It is originally an Italian delicacy but very popular all over the world. In Brazil, we use limes instead of lemons. It is a bit more tart this way but still delicious. You can use either.

I used an Angel food cake pan for this recipe but you can use your favorite shape pan.

Ingredients for the cake:

  • 1 1/2 sticks of unsalted butter at room temperature
  • 2 cups of sugar
  • 2 cups of ricotta ( I use part skim for a lighter cake but whole milk will give a richer taste and consistency)
  • 3 eggs
  • 1 tea spoon lemon extract ( citrus extract or vanilla)
  • 3 lemons or limes
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup flour
  • 1/2 cup almond flour
  • Powdered sugar for dusting and garnish

Ingredients for the glaze:

  • 2 lemons
  • 1/2 cup powdered sugar

Directions:

  1. Pre heat oven to 350F . Grease your favorite cake pan thoroughly with 1 tablespoon butter. Dust pan with 1/4 cup powdered sugar. Make sure entire pan is heavily coated with powered sugar and set aside.
  2. Mix 1/2 teaspoon sea salt with zest of 1 lemon or 1 lime using the tips of your fingers. Set aside.
  3. In a food processor beat the butter and sugar until white and fluffy. Add the ricotta cheese and beat again until well mixed. Add eggs one at a time processing after each egg and scrape the sides with a spatula then beat again.
  4. Now add lemon or citrus extract or vanilla and beat again. Add lemon or lime juices and beat again.
  5. Add flour, baking soda and zest sea salt and beat again until well blended. Pour batter into cake pan and bake for 45 minutes in center of oven or until fork comes out clean.
  6. While cake is baking, prepare the glaze. Mix juice of the 2 lemons or limes with the 1/2 cup powdered sugar in a small bowl. If using limes and it is too tart, add a bit more powdered sugar per your taste. Set aside.
  7. When cake is ready let it cool . Once cooled, place it on a platter and spoon the glaze over the top allowing the cake pores to absorb the glaze until glaze is all finished. Dust cake heavily with powdered sugar.

Enjoy!

Cooks tip: Use limoncello for the glaze instead of lemon or lime juice for a nice kick!

If you want a more caramelized finished add 2 tablespoons of turbinado sugar or raw sugar to the dusting of the prepared pan.

Apple Cake with Walnuts Cinnamon and Cloves.

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Inspired by a recipe from Tatiana Bessa Coutinho.

What a wonderful cake!

When I saw a post by a friend about this cake on my Facebook page I immediately knew I had to make it so I asked for the recipe. This is an adaptation of Tatiana’s recipe to accommodate measurements and techniques used in the USA.

The original recipe calls for Fuji apples but any apple will do. This is actually a good recipe to use up some apples that are getting close to due date. I used honeycrisps in this recipe because I had them on hand. However, cooking apples like Granny Smith will give more of that tart taste.

I added a drizzle of caramel to the recipe because they go so well together and it gives the cake a nice finished look. I also sprinkled a little powdered sugar to top it off with a bang.

Ingredients for the Cake:

  • 4 apples
  • 1 cup sugar
  • 1 cup brown sugar
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1/2 cup milk
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 tablespoon cinnamon
  • 1/3 teaspoon ground cloves
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts
  • 1 cup raisins
  • 1 table spoon sugar and 1 table spoon cinnamon ( for topping)

Ingredients for the caramel:

  • 1/2 cup sugar
  • 1/4 cup hot water

Directions:

  1. Pre heat oven to 350F. Oil a Bundt cake pan or any cake pan with a hole in the middle sprinkle some flour and set aside.
  2. Peel and remove seeds from apples . Then shred apples in a food processor, transfer to bowl and set aside.
  3. Change the blade in the food processor to a mixing blade and mix eggs, oil, milk, sugars and vanilla. Mix well until creamy.
  4. In a large bowl, mix flour, cinnamon, cloves and baking powder. Make a dent in the middle and add liquid mixture. Mix well until fully incorporated, forming a thick dough. Add shredded apples, raisins and walnuts and fold them into the dough.
  5. Transfer dough to prepared cake pan and sprinkle cinnamon sugar mix over the top and bake for 35 minutes.
  6. While cake is baking, make caramel sauce. Safety tips before starting the caramel: use a long handle wooden spoon and keep your face away from pot. When hot water is added to high temperature sugar it will cause it to crystallize and splatter.
  7. Heat water and set aside. Melt sugar in a saucepan over medium heat stirring constantly. When sugar is melted and has a caramel color, turn heat to low and add hot water. Caramel will foam and crystallize a little but keep stirring at medium high temperature until melted again. Pour caramel into a glass saucer and set aside to cool and thicken.
  8. When cake is ready, remove from oven and let it cool for 30min. Then flip it over onto a serving platter, sprinkle powered sugar and drizzle with caramel sauce.

Enjoy!

Brazilian Carrots and Beets salad with Citrus vinaigrette

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Salada de Cenoura e Beterraba Crua com Molho Vinaigrette 

This Brazilian salad is popular with vegetarians and non-vegetarians, and is easy to make. It is crunchy and juicy, with a hint of sweetness and earthy flavors that will leave your guests very impressed. Make it to accompany your “churrasco” — a Brazilian way to grill meats.

Some versions of this salad will have shredded apples, shredded fried yuccas or shredded fried potatoes, mayo instead of vinaigrette.

My family loves it with the citrus vinaigrette, especially at summer time because it is so refreshing.

Ingredients:

  •  4 medium carrots
  • 1 yellow beet
  • 1 red beet
  • 2 heads of romaine hearts lettuce
  • Bunch of chives cut in pieces of about 1 inch in length
  • 1/3 cup lemon or lime juice
  • 1/3 cup fresh orange juice
  • 2 table spoons white balsamic or champagne vinegar
  • 1/2 cup olive oil
  • 1 tea spoon sea salt
  • Zest from the lemon or lime
  • 2 table spoons agave nectar
  • Fresh grinded black pepper
  • 1/2 teas spoon red pepper flakes
  • 2 table spoons fresh basil finely chopped

Directions:

  1. Wash and shred lettuce and place on a big serving bowl or platter.
  2. Peel carrots and beets and shred them in a food processor. Shed carrots first, then the yellow beet and lastly the red beet.
  3. Mix carrots and yellow beets and place half of it on top of lettuce. Then place most shredded beets on top. Mix the rest os carrots and all beets gently and arrange on top. Set aside.
  4. Mix lemon or lime zests with the sea salt using your fingers to infuse the salt.
  5. Squeeze juices in a bowl, add vinegar, olive oil, agave nectar, ground pepper, red pepper flakes and the infused sea salt. Wisk well to combine the oil and vinegar.
  6. Add finely chopped basil and pour gently over the salad. Garnish with chives.
  7. You can also dress the salad individually.

Enjoy!

Brazilian Corn Cake with Guava

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Bolo de Fubá com Goiabada

Minas Gerais is a Brazilian State known for delicious homemade guava marmalades and jams. It is also known for corn cakes, so adding the two together just makes sense.

Brazilian corn cakes are usually sweet and there are endless recipes with all sorts of variations and additions. They can be made with coconut milk, orange juice, caramel, guava, other marmalades and even cheese.

Here is a recipe for a family favorite made with guava marmalade — which can be found in many Asian markets at the Latin American, Hawaiian and the Philippines sections. It is also very easy to find online.

Corn Cake with Guava is a wonderful treat with a cup of coffee or tea anytime of the day.

Ingredients:

  •  1 cup of sugar
  •  1 cup milk
  •  1/2 cup vegetable oil
  •  1 egg
  •  1 cup very fine corn meal (not coarse)
  •  1 cup flour
  •  1 table spoon corn starch
  •  1 table spoon fennel seeds
  •  1 table spoon baking powder
  •  approximately 12  pieces of guava marmalade about 1 inch sizes
  •  1/2 cup guava jelly or jam
  •  1 table spoon unsalted butter

Directions:

  1. Heat oven to 350F. Line medium-size rectangular cake pan with parchment paper, leaving a small edge on the sides to pull the cake when ready and grease it. Set aside.
  2. Beat sugar, oil, egg and milk in a food processor or blender.
  3. Mix corn meal, flour, corn starch in a large bowl. Add liquid mixture and gently mix with a whisker until well blended. Add baking powder, fennel seeds and fold in well.
  4. Pour batter in cake pan spreading evenly. place the guava pieces inside batter and bake for 35 to 40 minutes.
  5. While cake is baking, place guava jam or jelly in a sauce pan at a medium heat and stir constantly until it melts. turn off heat and stir in the butter.
  6. When cake is ready spread the melted guava over the top. If guava hardened, heat it up again on a low heat. Let cake rest and cool. Pull it out of the pan by the parchment paper.
  7. Cut cake in squares and place on serving platter.

Enjoy!

 

 

 

Milk Caramel Fudge Roll Cake

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“Rocambole de Doce de Leite”

Rocambole is a Brazilian version of the Swiss roll. Brazilians like to make this rolled up sponge cake filled with milk caramel or guava marmalade. Soft milk caramel and guava marmalade can be easily found at the Latin foods isle of most grocery stores. You can also make your own milk caramel by cooking a can of condensed milk*

It is a delicious treat!

Ingredients:

  • 3 eggs
  • 1/3 cup skim milk
  • tea spoon vanilla
  • 3/4 cup all purpose flour
  • 1/4 tea spoon salt
  • 1 can dulce de leche ( nestle) or 1 can condensed milk
  •  powdered sugar and cinnamon.

Directions:

*To cook a can of condensed milk, place the can inside an instant pot, cover the can with water, and press the canning function. Remove the can once all pressure is out. Open it and pour caramel into a bowl and stir with a fork to smooth it.

* If you don’t have an instant pot, place the can of condensed milk in a pot, cover it with water and cook it in a water bath over medium heat for 1 hour and a half. Keep hot water handy to fill in water bath and pot as water levels reduce with heat. Do not let waters dry completely or can will explode. The can of condensed milk has to be covered with water and the water bath has to have about 2 inches of water at all times. This process is easy but requires constantly watching the water levels. Once cooked, remove the pot from the water, open the can and pour the caramel in a bowl. Stir with a fork to smooth it.

  1. Heat oven to 375 F. Line a cookie sheet with parchment paper, leaving a border and grease it with butter or oil.
  2. Sprinkle a cloth towel with about 1/2 cup powdered sugar and set aside.
  3. Using a food processor or electrical mixer, beat the eggs until thick and creamy. Gradually, add sugar, then milk, and vanilla. Next, add flour, baking powder and salt, and beat until smooth. Pour batter into cookie sheet and make sure it is spread all over.
  4. Bake for 12 minutes or until fork comes out clean. When cake is ready,  turn it over immediately into the towel with sugar, remove the paper and carefully roll it. Set aside on a rack to cool for about 30 minutes.
  5. Unroll the cake and remove the towel. Spread milk caramel all over the top and gently roll it back up. Place it on a serving platter and sprinkle powdered sugar and cinnamon.

Tasty!

Roasted Tomato Soup with Ricotta and Gorgonzola cheeses.

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“Sopa Cremosa de Tomate e queijos”

 

When I was growing up, soups were always served regularly before dinner (as a first course), but later, big dinners were abolished. Instead, people started eating lighter meals for dinner,  just soups, or something small. Lunch was the main meal, that was when everyone came home from school and work. With everyone’s busy schedules, it didn’t work to have two big meals and besides there was always an afternoon coffee snack.

This is one of my favorite soups to make and a great way to use up all the ripe and sweet tomatoes.

Ingredients:

  • 3 pounds very ripe Roma tomatoes cut into quarters.
  • 2 garlic cloves– minced
  • 1 shallot finely chopped
  • 1 carrot cut into small pieces
  • 4 tablespoons olive oil
  • 1 tablespoon of butter
  • 4 cups vegetable broth
  • 1/2 cup water
  • 1 tablespoon tomato paste
  • 1/3 cup ricotta cheese
  • 1/4 cup whipping cream
  • Salt and pepper to taste
  • 1/4 cup crumbled Gorgonzola or Blue cheese.
  • 1 bunch of fresh Basil–chopped

Directions:

  1. Preheat oven to 400 F. Place tomatoes in a cookie sheet and drizzle 2 tablespoons of olive oil. Add salt and pepper, and roast for 30 minutes.
  2. While tomatoes are in the oven, heat butter and olive oil in a pot. Add shallots, garlic, carrots, salt, and pepper, and sauté for about 5 minutes. Then add vegetable stock, tomato paste, and cover. Let it cook over medium heat until carrots are very soft. Turn heat to low and keep it at low heat until tomatoes are done.
  3. When tomatoes are done, add them to pot; cover and let it simmer for 5 minutes. Then, smooth the soup with an immersion blender, and add ricotta and cream. Gently stir over medium heat until bubbly. Turn heat to low add and the bunch of fresh basil saving some for garnish.
  4. Garnish soup bowls with fresh basil and crumbled Gorgonzola.

Enjoy with slices of sourdough bread!