Reflecting the fusion mix of its multi ethnic backgrounds, Brazilian foods and their flavors claim heritage of the distinct influence from each group. From its national dish, Feijoada, every state has a feijoada, to its basic staple, black beans and rice meal, the culinary influences of the Portuguese, the African and the Amazon Indians, have combined to create foods with a lot of spice, a lot of culture and a whole lot of taste. As with all communities children are important. What satisfies children more than sweets? Using sweetened condensed milk, Brazil’s universal dessert condiment as the main ingredient, these sweet treats are often served at birthday party’s and family holiday gatherings. Here are a few easy to cook treats that I’m sure you and your children will enjoy. A cooking tip: Buttering your hands will keep the caramel from sticking to them when handling it.
Brigadiers
1 cup chocolate sprinkles
1 can sweetened condensed milk
1 tbsp. cocoa powder or to taste
1 tbsp butter
In a saucepan over low heat mix condensed milk, cocoa power, cashews and butter until the mixture caramelizes. Stir constantly. Short cook time involved. When ready pour the caramel into a greased pan and let cool. Form into balls and roll them in the chocolate sprinkles and cocoa powder until fully covered. Serve them in small paper cups.
Little Cashews
1 cup ground cashews
1 can sweetened condensed milk
1/2 stick of butter
1 tbsp. cocoa power (or to taste)
In a saucepan over low heat mix condensed milk, cocoa power, cashews and butter until the mixture caramelizes. Stir constantly. Short cook time. When ready pour the caramel into a greased pan and let cool. Form the cooled mixture into cones and roll in granulated sugar and ground nuts.
Coconut Kisses
1 cup shredded or flaked coconut
1 can sweetened condensed milk
1 tsp. vanilla extract
2 tbsp butter
In a saucepan over low heat mix condensed milk, cocoa power, cashews and butter until the mixture caramelizes. Stir constantly. Short cook time involved. When ready pour the caramel into a greased pan and let cool. Form into balls and roll in granulated sugar and flaked or shredded coconut.
Brazilians are known well for their social drinkers. They will sit for hours talking story with friends with a “chope” (cold draft beer). Like other Latin American nations, rum is also a favorite drink. I am not traditionally a mixed drink person however when in Brazil this is one of my favorites:
Brazilian Rum and Lemon juice
2 oz Brazilian run
1 oz lemon juice
2 tsp. egg whites
2 tbs. fine sugar
1 Lemon slice
Ice cubes
In a glass, add the egg white and sugar. Stir well until sugar dissolve. Add rum, lemon juice and ice cubes. Shake mixture well and strain into a chilled glass. Garnish with lemon slice.
Brazil has a number of regional cuisines. Brazilians eat a great deal of meat and fresh seafood with their vegetables and rice. One regional meal I stumbled upon and have come to enjoy is Aipim frita aka Yuca or manioc fries. Yuca or manioc fries is similar to a potato and I love french fries. These fries are made a little different, they are boiled first.
1 pound Fresh manioc
salt, to taste
Slice into 3-inch pieces. Peel and place in a saucepan. Cover with water, bring to a boil and simmer until tender. Drain, cool and cut into 3/4-inch wedges. Do not use the woody center core. Heat oil in a deep fryer to 360 degrees. Fry the wedges until golden brown. Drain and salt to taste.
Unlike Mexican foods, Brazil cuisine is not seasoned with a lot of hot spices. Popular Brazilian local dishes use a number of regionally grown fruits and vegetable, sauces and oils, and seafood and meats to arrive at their one of a kind flavoring. There are no special cooking processes; most meals are cooked with simple culinary techniques: grill, bake, boil or fry. The tradition of the three main cultures continue to evolve as does the culinary experience. I have always been a picky eater, however with Brazilian food I do not have that problem. There is no other way to put it…Brazilian food is delicious.
