CAIPIRINHA

Hello my fellow followers;

SUMMER IS COMING!

I have to admit this drink has replaced ( temporarily) one of my favorite summer drinks mojito. This drink is the signature drink of Brazil, made from Cachaca a light rum made from sugar cane. Cachaca can be hard to find, but if you do, Oh so worth it. If you can't find it just use a clear good quality rum otherwise it can really ruin the taste. ENJOY!

Ingredients:

• 1 lime, quartered
• 2 tsp fine sugar
• 2 oz. Cachaca or good quality clear rum
  

Preparation:

1. Place the lime wedges and sugar into an old-fashioned glass.
2. Muddle well to create a paste.
3. Fill the glass with ice cubes.
4. Pour in the cachaca.
5. Stir well.

Note: Keep the sugar mixed in the drink by stirring often. ENJOY

QUINOA TABOULEH SALAD

Quinoa rich in nutrients and can reduce bad fats in our bodies. Quinoa contains high protein, nutrients that form the essential amino acids, and acid is effective to repair damaged tissue. I love this salad is refreshing and good for you it has a very corn like taste to it, it's a great Spring and Summer salad. Enjoy!

INGREDIENTS:

1/2 Cup of Quinoa
3 Tablespoons of lemon Juice
3 Tablespoons of Peppermint
pinch of salt
Pepper
3 Tablespoons of Extra Virgin Olive Oil
1 Cup of Parsley
1/2 cup of Scallions
2 Plum Tomatoes, diced
1 Clove of Garlic minced
1 Cup of Chickpeas ( Garbanzo beans)

Cook Quinoa according to instructions let sit and cool off. Add above ingredients and place in refrigerator until ready to serve. Is a no fuss recipe. The more the salad sits in  the refrigerator the more it will absorb the flavors. Is good up to 3-4 days. ENJOY!

WHITE CHOCOLATE- MACADAMIA NUT CREME BRULEE

I have to admit Creme Brulees are on the top of my list of favorite desserts, they are not complicated to make they just require time and patience to have an outstanding result. This a creamy, buttery and rich custard that has lots of textures and nothing goes better with white chocolate than macadamia nuts. ENJOY!

8 Ounces-good quality white chocolate , such as Ghirardelli or Callebaut.
3 Tablespoons granulated white sugar.
6 egg yolks
2 cups of heavy cream
1 Tablespoon of pure vanilla extract
2 Tablespoons of Macadamia nut liqueur ( optional)
1/2 cup chopped macadamia nuts, Toasted.
3/4 Cup granulated white sugar ( for the caramelized tops).

Preheat oven 300 degrees F. Place the white chocolate in a double boiler or in a heatproof bowl set over a pan of simmering water, stirring constantly until melted.. Remove from heat. Whisk in sugar, egg yolks,cream, vanilla and ( optional) macadamia nut liqueur. Blend very well.

To toast macadamia nuts, spread them out in a thin layer on a baking sheet. Place in 300 F oven for 10-12 minutes, until lightly browned. Shake the baking sheet a few times to toast the nuts evenly. Watch closely to make sure the nuts do not burn.

Divide the chopped nuts among 6 ramekins or custard cups and pour custard over nuts. Place custard cups or ramekins in a water bath and bake until set around the edges, but still loose in the center about 40-50 minutes. Remove from oven and leave in water bath until cooled. Remove ramekins from water bath and cool for at least 2 hours, or up to 2 days.

When ready to serve, sprinkle 1 or 2 teaspoons of sugar evenly over each custard. If you use the liqueur i recommend you place ramekins in over and broil 1-2 minutes keep watch make sure sugar does not burn. Is best to place custards in pan filled with ice before caramelizing the tops. This will ensure cold firm custards.


If you decide not to ad the liqueur use a butane torch which you can find any home retail store. If you prefer not to do that feel free to Broil as well.

SERVES 6.

PONCHE DE CREMA VENEZOLANO! ( VENEZUELAN EGG NOG)

I love this version of Egg Nog, is different and it does not contain eggs or the heavy taste of nutmeg. I always wanted to find a recipe that was easy to make and that will last a long time in the refrigerator. I hope you will give it a try and ENJOY.

Ingredients

• 3 (14 ounce) cans sweetened condensed milk
• 1 cup can evaporated milk
• 1 1/2 cups rum
• 1/2 teaspoon of vanilla
• 1 pinch freshly grated nutmeg( optional)
• 1  3 ounce box of instant Flan Spanish style custard( i like Jello use any brand you like)

Directions 

1. Prepare the flan according to instruction let it set.
2. In a large bowl with an electric mixer stir the condensed milk, evaporated milk, add the flan in small chunks and keep mixing.
3. Stir in the rum and vanilla, and sprinkle with nutmeg. Pass through a sieve then transfer to sterilized bottle(s) and chill for at least 1 hour before serving. Serve over crushed ice. Keeps refrigerated for 2-3 weeks. 
4. NOTE: if you would like it a little thicker feel free to use 2 boxes of the flan ( instead of 1). Usually these boxes come with a caramel bag, I like to add at least one to the punch gives it a little kick, but you can omit it if you prefer. 

BRAZILIAN CAKE!

This is the recipe i made for Roland Mesnier Competition. It's a delicious cake with pineapple and Coconut. Enjoy!

INGREDIENTS!
3 Cups Flour
1 Tablespoon of baking powder
3 Large eggs ( separated into whites and yolks)
2 Cups of sugar
1 can( 6oz) crushed pineapple with juice
1/2 teaspoon vanilla
1 cup flaked, sweetened coconut; toasted for topping

FILLING:
1 can (14oz) sweetened condensed milk ( Arequipe Caramel Sauce)
8 seedless Prunes
4 Tablespoons rum

SAUCE:  Pouring over Baked Cake

1 can (14 oz)  Sweetened condensed milk
1 can ( 14oz) coconut milk
1/3 Cup pineapple juice.

Whipped Cream Frosting:

1 Package (8z) cream cheese, softened
1 cup powdered sugar
1/8 Teaspoon salt
1 Teaspoon of vanilla
1 1/2 Cups of heavy ( whipping) cream.

DIRECTIONS:

1) Preheat oven 450 Degrees F. To make the caramel sauce, take the can of condensed milk and pour the contents into an oven safe corning ware dish. Cover and place the dish in a deep pan. Pour hot water into the pan (water bath) to the middle of the dish making sure no water gets into the corning ware dish. Bake for 45-50 minutes. While the milk is in the oven, crush/puree the prunes in a food processor. Add the 4 tablespoons of rum to the prunes and set aside to rest. When the timer goes off, take the caramel sauce out of the oven and the water bath and let it rest 30-45 minutes. Lover the oven temperature to 350 degrees F. Grease and flour a 9 by 3/12 inch pan. Sift together flour and baking powder.

2) Beat the egg white to soft peaks; continue beating slowly adding sugar until stiff peaks form. Fold the egg yolks into the stiff whites until evenly mixed; fold the flour mixture alternately with the crushed pineapple and its juice. Pour batter into prepared pan.

3) Bake cake in the 350 degree oven until top has turned golden brown, and knife or toothpick inserted into the center comes out clean, about 40-50 minutes.

4) When the cake is done, remove from the oven, and let it rest ( cool) completely about an hour or so. Take serrated knife and cut the cake in half, put aside. Pour the caramel into the prune mixture and mix for about 1 minute until smooth; set aside to rest.. With a hand whip take the second condensed milk and coconut milk and whip both of these contents together, set aside. Take the bottom of the cake, use a fork to poke holes into it; pour half the condensed milk and coconut milk mixture onto the bottom half of the cake. Take the entire prune mixture and with a knife or cake spoon spread the mixture onto the bottom of the cake. Replace the top half of the cake. With a fork poke the top half of the cake and pour more of the coconut milk mixture ( do not drench) onto the cake. You may or may not use the entire coconut mixture depends on the dryness of the cake. Cover the cake with plastic and place in refrigerator for about 3-4 hours (best if overnight).

5) In a large bowl, cream the cream cheese, sugar, salt and vanilla until smooth. In a small bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture. Take the cake out of the refrigerator and decorate it with the whipped cream, cream cheese mixture. Place the cake back into the refrigerator.

6) Toast 1 cup of coconut 8-10 minutes at 350 degrees F until is golden brown. Let the coconut cool completely and place on top of cake.

7) Cake keeps refrigerated up to 3 days.

SERVES: 12-14 people


Variation: Instead of using Toasted Coconut for the topping use 1 cup of Pineapple chunks for decoration..
or a combination of both....

BLACK BEAN AND CORN SALAD!

This is an excellent recipe to accompany a nice steak or pulled pork.

INGREDIENTS:

• 1/4 cup balsamic vinegar
• 3  tablespoons olive oil
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1/2 jar of pickled mild red/yellow  peppers ( they come sliced or whole also come in hot if you prefer)
• 3 tablespoons chopped fresh cilantro
• 2 (15 ounce) can black beans, rinsed and drained
• 2 cups of frozen corn
• 1 cup of shredded or cubed feta cheese

Directions: In a bowl mix the black beans, corn and peppers. Add the oil, vinegar, cumin, black pepper, cilantro and salt stir. If the Corn is still frozen no problem it will keep the salad nice and cold. Feel free to taste if you need more oil or vinegar. Add the feta cheese when you are about to serve. ENJOY..Serves 4-5 people.

CHICKEN WITH PEANUTS!

I enjoy making this dish is different and very filling not to mention delicious. ENJOY

INGREDIENTS:

2 whole medium chicken breasts ( 1 1/2 lbs)
1/4 cup hoisin sauce ( find it international section in your favorite supermarket).
1 Tablespoon of conrstarch
1/2 cup dry sherry
2 tablespoons of rice wine vinegar or white vinegar
2 tablespoons sugar
6 ounces packaged capellini or vermicelli
2 tablespoons of peanut oil or cooking oil
1/2 cup of raw peanuts
3/4 cup chopped green pepper
1 clove garlic minced
1/3 cup of chopped green onions for garnish...

 Skin, halve lengthwise and bone chicken breasts, cut into 1-inch pieces. Set aside.
In a small bowl stir together hoisin sauce and cornstarch, stir in dry sherry, vinegar and sugar. Set aside.

Cook capellini or vermicelli in boiling salted water till al dente. Immediately drain in a colander. Rinse with cold water; drain. Set aside.

Preheat a large skillet or wok over high heat; add peanut oil or cooking oil. Add Peanuts and stir fry for 1 minute. Add green pepper and stir fry about 2 minutes or till peanuts are lightly browned. Remove peanuts and green pepper; add more oil, if necessary. Add half of the chicken to the hot skillet or wok; stir fry for 2 minutes. Remove from skillet or wok. Stir fry remaining chicken and the garlic for 2 minutes. Return all chicken to skillet or wok. Stir hoisin sauce mixture into the chicken mixture and cook and stir till the mixture is thickened and bubbly. Cook and stir for 2 minutes.

Stir the peanuts, the chopped green pepper, and the cooked capellini or vermicelli into the chicken mixture in the skillet. Cook and stir for 2 minutes more or until the mixture is heated through. Garnish with green onions and serve immediately. ENJOY!