YUMMY FAMILY HEIRLOOM COOKBOOK

YUMMY A COLLECTION OF FAMILY FAVORITE RECIPES

MARTA DE JESUS FERREIRA MATIAS NICHOLSON CHRISTMAS 2021 VOLUME 1

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Sections Page 3 ...Dedication Page 4... The Idea and Staple Ingredients Page 5... calda de pimenta -Hot pepper sauce Page 6...café da manhã-Breakfast Page 19... Almoço-Lunch Page 23...Jantar-Supper or Dinner Page 51 Douçes E Bolos- Sweets and cakes

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This cookbook is dedicated to my children my husband and to my sweet mother Maria Aleluia Liam Kenton Charles and Katelyn Adrianna Grace and my husband Gary Kenton Nicholson You are my Joy To my many nephews and nieces I thank God for you We build beautiful memories and deep relationships by sharing dinner around our family table.

“One cannot think well, love well, sleep well, if one has not dined well.”

-Virginia Woolf

Created by Marta De Jesus

Please feel free to e-mail me if you have a yummy recipe you would love to see in this booklet. martadejesus67@ gmail.com

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The Idea for attempting this book The idea to collect family recipes have been on my mind for a while. It has always been a goal to pass on family tried and true recipes, as well as authentic recipes of ancestoral origins to the younger generations; something that belongs to them, that they in turn could add to and pass on to their children.

Many times my nieces would text or call asking how to make a family favorite. This pushed me further to bring this project to fruition. I also will include favorite recipes from my husbands side of the family that bring memories of his matriarchs. I will include the country of origin of my children’s ancestors Portugal, USA, Sweden and Germany.

This booklet will be set up with a list of staple ingredients below followed by the 3 main meals traditionally shared, breakfast (café da manhã), lunch (almoço) and dinner;(jantar) along with some sweets (doces) and cakes (bolos). I intend to continue adding content to this book with the help of family by sharing of favorite yummy recipes. We begin with this 1st volume.

Staple Ingredients to the Portuguese household pantry.

Bay leaves

-

and are also popular as a fresh herb.

Cheese: São Jorge Cheese and Mild goats cheeses are the most popular in Portuguese cooking.

Chourico: a rich red colour. It is smoked and can be bought fresh or dried. A traditional way of heating and serving it is in an asador. This is a terra-cotta dish where the chourico sits on a rack and sausage.

Paprika:Paprika is known as colorau in Portuguese and is without doubt the most widely used spice in Portuguese cooking. Sweet smoked paprika rather than the hot version is used.

Piri piri sauce: Piri piri sauce was introduced from African Portuguese colonies. This sauce has now become a widely used sauce in Australia, particularly with Portuguese charcoal chicken.

Quince paste: Quince paste is a staple in every home and is often served with a mild cheese.

Children eat it on sandwiches and it’s regarded by some as the Portuguese equivalent to Vegemite.

Calda De Pimenta: recipe on next page. Portuguese hot red pepper sauce (pimenta moida) is used throughout Portugal, although it is most typically used in the Azores. It’s a great marionto a chicken or a roast before roasting.

Olives and olive oil: The olive growing area in Portugal is of 352 000 ha, of which 23% is irrigated while the rest is rain-fed. The largest olive tree domains are found in the Alentejo region, which accounts for 50% of the total olive growing area, followed by Tras-os-Montes (22%), Centro (18%); Ribatejo (7.7 %) and Algarve( 2.3%).

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calda de pimenta Growing up in a Portuguese household, food has been very much the center of our gatherings. Coming together for Christmas or Thanksgiving or an outdoor barbecue evoke the most favoured memories. One of these memories is Making hot pepper paste in the back yard on a hot summer day, surrounded by laughter and joy along with the con-

“Calda de pimenta” is not for the faint of heart! One is required to don a pair of rubber gloves and hopefully some eye protection; trust me, there is nothing worse than having some of those hot picante chillies spray in the eyes. Ouch! Enjoy.

READY 20mins Yield 1 cup

INGREDIENTS 1 lb red chili pepper (hot Or mild, or a mix).

1 cup coarse sea salt 1 tablespoon red wine Vinegar Extra virgin olive oil

DIRECTIONS Wash and stem the peppers.

Remove seeds if you don’t want the “heat”.

Place peppers in a meat grinder and blend. Sprinkle with salt.

Place the ground peppers in a medium saucepan and boil for 5 minutes. Stir in vinegar and pour into a clean jar. Cool.

When cool, top with a layer of olive oil, put lid on jar and refrigerate up to 3 months.

.

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café da manhã Breakfast

There is no set “Portuguese Breakfast” Like there is an “English Breakfast “, “German Breakfast” or “Swedish Breakfast”, There is rather a “Lanche Da Manhã”. Morning lunch at aroung the 11 o’clock mark. Remembering that the Portuguese have a sesta (nap)at aroung 2 pm-5pm continuing work later in the day. This is due to the intense heat in many parts of the country where people need a break from the elements to rest.

The most common breakfast or launché da Manhã meal will consist of bread, cheese, a slice of ham, and a latté.

However, the most common denominator for breakfast as we know it to be in Canada laite.

NOTE* The siesta (Spanish) , Sesta (Portuguese), a centuries-old tradition, was originally brought about because of the impracticality of agricultural workers toiling outside in the baking heat.

Note* This beautiful coffee was poured by Katelyn Adrianna Grace.

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papo papo secos secos PORTUGUESE BUNS

READY

INGREDIENTS

45 Minutes 8 Servings

DIRECTIONS •

Combine the flour, salt, yeast, sugar and shortening in a mixing bowl.

•

Add the water and knead to a rough dough (add more water if the dough is too dry).

•

Knead for about 10 mins until the dough is smooth and elastic.

•

Cover and place it in a warm place for about 1 hour (until double in bulk).

•

Remove dough from mixing bowl and knead lightly on a floured counter.

•

Divide into small 85g balls and let it rest for 15 mins.

•

Shape the rolls (roll out each dough slightly and make two folds towards the centre, twist

1/4 teaspoon of salt 1 teaspoon of instant yeast 2 teaspoons of sugar 2 tablespoons of vegetable shortening 3/4 to 1 cup of warm water

make a small twisted point.

•

Cover the dough and put aside for another 45 mins.

•

Place the shaped rolls on a lined baking sheet and brush them with milk.

•

Bake in preheated oven at 200°C or 390°F for 15-20 minutes (until golden brown).

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pasteis de nata (CUSTARD TARTS)

READY

INGREDIENTS

PASTRY DOUGH Prep:

1/4 tsp (1g) salt

PREPARE THE DOUGH Prepare the dough preferably a day in advance.

In a medium bowl whisk together

1 hr.

Cook:

DIRECTIONS

Yield:

1/2 cup (110g) unsalted butter, Add water and using a hand mixer softened, divided with dough hooks attached, mix for about 3-5 minutes on low speed CUSTARD BASE until the dough pulls away from the 2/3 cup (135g) sugar sides of the bowl.

1/4 cup (50ml) water Dust generously the working surCinnamon sticks (8g)

12 tarts

Peel from a small lemon

25 mins Additional: 2 hrs 35 mins Total:

4 egg yolks

1/4 tsp (1g) salt 1 cup (240ml) milk FOR DUSTING 1 tsp (5g) vanilla extract Powdered sugar Cinnamon powder

slightly.

Flour the rolling pin and start rolling the dough into about a 12 inch (30cm) square.

Spread 2 1/2 tablespoons (35g) softened butter over the 2 left thirds of the square.

Fold dough like a letter into thirds, starting with the right unbuttered excess whenever necessary.

Rotate the dough 90° and repeat rolling the dough into a 12 inch (30cm) square.

Again, spread 2 1/2 tablespoons (35g) softened butter over the 2 left thirds of the square.

Fold dough like a letter into thirds, starting with the right unbuttered side of the square.

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essary.

Pasteis de nata Continued..

Rotate the dough 90° and repeat rolling the dough into a 12 inch (30cm) square. Finally spread 3 tablespoons (40g) softened butter over the whole square, leaving a ½ inch (1cm) border. Roll the dough into a log. Trim the ends of the dough and divide the log in two for easier handling. Wrap each log in plastic wrap and refrigerate until better overnight.

Prepare the custard.

In a medium saucepan add water, sugar, lemon peel and cinnamon sticks and place over medium heat. Cook, without stirring, until the mixture gets to 220°F (100°C).

Remove from heat and set aside.

In another medium saucepan add in the milk. Place over mediumlow heat until thickened, whisking continuously. Remove from heat and add vanilla extract. Strain the sugar syrup over the milk mixture.

Whisk to combine. Let cool slightly.

Gradually add egg yolks and mix to combine. Strain the mixture into a jug. Set aside until you prepare the pastry cups.

Preheat the oven to 500F (260C). pan. Divide the dough pieces into gently press the dough onto the bottom and sides of each mufmuch, refrigerate the pan for about 10-15 minutes. Fill each cup with prepared custard, ¾ full. Bake for 10-13 minutes, until the edges are browned and custard is puffed and blackened in spots. Cool slightly in the pan, and then transfer to a cooling rack. ENJOY! Page 9

Something like a Latte, with one part espresso and three parts hot milk.

READY

INGREDIENTS

Prep Time 2 minutes Cook time 4 minutes

ground

Total 6 Minutes 6 Ounces of milk Sugar to taste

* Bica similar to espresso name originates from the way the coffountains or spout which is called a bica in Portuguese. * pingado consists of adding a very small quantity of cold milk in the espresso. * Garoto This is coffee with milk served in a small cup. This designation also means ‘boy’ or ‘kid’. galão is coffee with milk served in a tall glass with a shot of

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DIRECTIONS

Frukost Swedish Breakfast

Open-faced sandwiches are a the go to for the Swedish Breakfast. You can choose from different toppings that are put on either plain or crisp bread. One of the most autory skrei – a Norwegian-Arctic cod that travels from the Barents Sea to the Lofoten more likely to be boiled, smoked, and fried – or even eaten fresh. In Sweden, cod roe is famously eaten from a toothpaste-like tube. The blue and yellow Kalles Kaviar tube has been a Swedish pantry staple since the 1950s and is usually squeezed over sliced hard-boiled eggs and bread. Kalles Kaviar is the equivalent of Marmite or Vegemite.

The most common Swedish breakfast is made at home and centers around a smörgås (open-faced sandwich) consisting of bread, butter and a slice of cheese. You can spice up your smörgås with a variety of traditional toppings, including gurka (cucumber), tomat (tomato), and cold cuts such as skinka and nötkött (ham and beef). Contrary to popular belief, Swedish pancakes are not typically served for breakfast.

Coffee (kaffee) is an absolute must with any Swedish breakfast.

Stockholm, Sweden’s capital city

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knäckebröd (Crisp bread) with kalles caviar

READY

INGREDIENTS

DIRECTIONS

300 g Dark Rye Flour 100 g Wholemeal Spelt Flour water perfect if I use a rye sourdough starter 60 g Rye Starter (100% hydration), discard is perfect for this or 1/2tsp Fast Action Yeast 6 g Fine Sea Salt 1 Tbls Runny Honey 1 generous tsp caraway optional

Toppings: Kalles kaviar, ham, liver pate or just plain with some butter.

yeast if using), caraway and the salt. Add the sourdough starter, honey and water (if using yeast you will more than likely have to add 230g water), mix until you have a smooth dough. It should add a little more water, a tablespoon at a time, and work until smooth. (If you're using fast need to add more water) Cover the bowl with saran and leave to rest overnight at room temperature (8 hours). The mixture will only expand slightly but should smell “yeasty” and slightly sour the next day.

Preheat the oven to 190°C Fan. Have a large baking tray ready in the oven.

Divide the dough into 24, (approximately 25g each). Shape ten one at a time into a disc and

roll out as thin as you possibly can – around 1-2mm.

Remove the tray from the oven and place the crispbreads on the hot tray and bake in batches. Bake for around 8-10 minutes until the discs are lightly browned. Careful they burn easily

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Store in an airtight container and they’ll keep for several weeks.

Swedish egg coffee This recipe originated en route from Sweden to America in the late 1800s. It has become a long tradition for Lutheran church gatherings of Scandinavian-Americans in the Midwest and was dubbed “church basement coffee” While this is not a family tradition, I thought it would be so nice to have an authentic coffee added to this book; after all we are all familiar with the “church basement gatherings”.

READY

INGREDIENTS 9 1/4 cups water, divided

DIRECTIONS Gather the ingredients

3/4 cup freshly ground coffee (medium to coarse grind)

Bring 9 cups of the water to a rapid boil in a saucepan or enamel coffee pot.

1 large egg (including the shell, if you like) 1 cup cold water

Tips The longer you let the coffee simwithout becoming bitter.

The coffee ground mixture can easily boil over so make sure to watch the pot and lower the heat when necessary.

It is important that you add cold water as the cooler temperature will cause the coffee grounds to sink to the bottom of the pot.

If you are concerned about including an egg, keep in mind that the boiling water will kill any bacteria that may be present, making the coffee safe to drink.

Raw Egg Warning Consuming raw and lightlycooked eggs poses a risk of foodborne illness.

While waiting for the water to boil, stir together the ground coffee, remaining 1/4 cup water, and the egg in a small bowl or measuring cup. (You can omit the eggshell and use only the egg yolk and white if you prefer.)

Once the water is boiling, carefully pour in the egg and coffee mixture. Turn down the heat and simmer for 3 minutes, being watchful that it doesn’t boil over.

The coffee grounds will gradually bind together into a single mass Once this happens, immediately remove the pot from heat.

Pour in the 1 cup of cold water and let the coffee sit for 10 minutes. This allows the coffee grounds to settle to the bottom of the pot.

Once the grounds have sunk to the bottom, pour the coffee strainer into cups and serve.

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Kenton family Breakfast favorite Liam, Kate, Kenton & Marta’s Saturday morning or Sunday gathering for brunch. This was

READY

1 hour

INGREDIENTS

1-3/4 Cup Flour 1/2 tsp Salt 3 tsp sugar 2 tsp baking powder 3 eggs separated 1/4 cup oil (canola) 1 cup of milk

DIRECTIONS Combine dry ingredients Stir in egg yolks and milk until blended to a smooth consistency.

Add oil and mix until well integrated.

Separate egg whites and beat until stiff Gently fold egg whites into batter with a spatula.

Potatoes: Russet Potatoes Red Peppers Garlic Olive oil Salt and pepper

canola oil.

Add favorite toppings. We like whip cream with fresh berries or pure maple syrup. Or simply dust with powdered sugar.

Potatoes: Slice russet potatoes partially and microwave on sensor cook until soft.

In a large cast iron frying pan saute the garlic and onions in olive oil until tender.

Add sliced Russet potatoes and gently to prevent sticking or burning.

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Add bell pepper slices to the potatoes until tender.

Place in serving bowl and serve

Breakfast “Boston” Oatmeal and toast

Ready

1 serving

Ingredients

Instructions

1/3 cup rolled oats Water Pinch of salt 1 slice bread, whole wheat, toasted 1/2 tbsp cream cheese

Put the oats, water, and a pinch of salt in a saucepan. Bring it all to a boil, stirring, then remove from heat, cover and let sit for about 5 or 7 min. Top with sliced banana.

Serve.

1 banana 2/3 cup milk, skimmed,

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Boston challa Bagel Bagel Bostonian Style

Famous to the Boston area there is a mini chain called “the Bagel Table” open in Chestnut Hill, Brighton, and several West of Boston Suburbs. Bostonians love their bagels and as a tribute to my paternal grandfather who moved to Portugal at age 12 where he met my grandmother; I introduce the breakfast bagel made with challah dough. (Original to Israel.)

Ready 4 hours of time for the dough to rise.

Ingredients For challah: 3/4 cup 180 ml warm water 1 1/2 tbsp 18 g granulated sugar add more to challah if you like a sweeter challah 3/4 oz 21 g dry active yeast (I'll probably use less, maybe 1/2 oz when I make this next time as it was a bit yeasty for me)

1 tbsp 15 ml honey 1/4 cup plus 1 tbsp 75 ml olive oil 2 large eggs 1 egg yolk 1 1/2 tsp 9 g salt For topping: 1 large egg 1 tbsp 9 g poppy seeds 1 tbsp 9 g sesame seeds

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Instructions In the bowl of an electric mixer, whisk together the warm water, sugar and yeast.

1 tbsp 9 g Maldon salt

with a kitchen towel and let the "mother" rest in a warm spot for at least 1 hour.

to the mother mixture. Using the dough hook attachment, mix on low for 3 minutes until the dough comes together. Turn the mixer up to medium-high and let the mixer do the kneading work for 2 more minutes.

Remove the dough from the mixer bowl and shape it into a tight, round ball and place it in an oiled bowl (I cleaned the mixer bowl and used that). Cover with a kitchen towel and place it back in the warm spot. Let it rise for 2 hours or until doubled in size.

Section off the dough into 3 or 6 equal balls and roll them into strands (I did 6). Braid the challah with 3 or 6 strands and transfer to a greased (or parchment lined) baking sheet.

Whisk the remaining egg with a splash of water to make the egg wash. Brush the challah with the egg wash, making sure to get the nooks and crannies and all around the sides. Save the egg wash. Cover with the kitchen towel and let it rise in that warm spot for at least an hour until double in size.

Boston challa Bagel Continued...

Instructions Whisk the remaining egg with a splash of water to make the egg wash. Brush the challah with the egg wash, making sure to get the nooks and crannies and all around the sides. Save the egg wash.

Cover with the kitchen towel and let it rise in that warm spot for at least an hour until double in size.

Preheat the oven to 350 degrees F (175 degrees C). Combine the poppy seeds, sesame seeds, in a small bowl. Brush the challah with the egg wash again and sprinkle the topping all over the challah. Bake for 30-35 minutes until golden. Rotate the pan once through the baking for even browning. When you tap on the bread it should sound fairly hollow.

Let cool completely

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Bagel Topping Favorites Coconut Blueberry Bagel Cream Cheese 1/4 Cup of blueberries Coconut Flakes

Mediterranean Bagel Cream Cheese Roasted Red Pepper Olives Pitted and Finely Chopped Fresh Basil

Chocolate Peanut Butter Bagel 1-1/2 Tablespoons of Peanut Butter Sliced Banana Dark Chocolate Shavings

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Almoço Almoço Lunch

A typical lunchtime is between 1:00 and 2:00 and starts with a soup,Calde when time is short. In these cases, it’s common to ask for a soup, then a .

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Calde Verde Lunch

Ready Prep 10 min.

Cook 40 min.

Ingredients 75g chouriço 1 tbsp olive oil

Serves 2 2 garlic cloves, peeled and crushed 1 bay leaf chopped 750ml water, or chicken stock 200g spring greens, or kale Extra-virgin olive oil and whitewine vinegar

Instructions Heat the oil in a medium saucediced chouriço until it begins to release its oil, then add the onion, turn down the heat slightly and fry until soft and beginning to colour.

Stir in the garlic and bay leaf, cook for another couple of minutes, then add the potatoes and stir to coat with the oil. Add the water, bring up to a simmer, reduce the heat and leave to boil gently until the potatoes are cooked through.

Meanwhile, chop the greens and cut the remaining chorizo into slices. Fry the latter in a hot griddle or frying pan until lightly charred, then set aside.

Once the potatoes are cooked, scoop out a few pieces, along with bay leaf (discard the latter), then blend or mash the soup, depending on how smooth you’d like it.

Season to taste, then stir in the greens and cook for a couple of minutes until just softened Divide between bowls, top with the fried sausage and reserved potato cubes, and serve with extra-virgin olive oil and white-wine vinegar to taste.

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Bifanas Portuguese Pork Sandwiches Ready 25 minutes Prep.

2 hours Total

Ingredients 1 1/2 pounds thinly sliced pork top round, cutlets, or thin-sliced boneless pork chops, trimmed of fat 1 1/2 cups white wine

Makes 4 sandwiches

6 garlic cloves, chopped 2 bay leaves, broken in half 1 tablespoon white wine vinegar 1 tablespoon sweet paprika 2 teaspoons Diamond kosher salt (or 1 1/4 teaspoon Morton kosher salt) 3 tablespoons lard Papo secos or crusty rolls, to serve Mustard and piri-piri sauce, for serving (optional)

Instructions Slip a slice of top round, a pork cutlet or pork chop into a zip-top bag or between two pieces of plastic wrap and pound it with a meat tenderizer or rolling pin until it’s very thin but not torn. Ideally, you want it to be the thickness of deli meat, less than 1/8 of an inch (3mm) thick. Repeat with the rest of the pork.

In a small bowl, stir together the wine, garlic, bay leaves, vinegar, paprika, and salt.

Add the pork slices to a shallow pan and pour the marinade over top. Stir the pork in the liquid, making sure the slices are pretty much submerged. Refrigerate the pan for 1 to 1 1/2 hours, stirring the meat several times.

Heat a large skillet over mediumhigh heat until very hot and add the lard. Fry the bifanas quickly until cooked through, about 1 minute per side. Add more lard if the pan threatens to dry out.

Transfer the cooked bifanas to a plate.

Discard the bay leaves and pour the reserved marinade into the skillet and scrape up any stuckon bits. Let the mixture boil until reduced by about 1/3, 4 to 6 minutes.

Add the bifanas back to the skillet, reduce the heat to low, and simmer to warm them through.

Slice the papo secos in half.

Spoon some of the sauce over each half, pile with the pork, and, if desired, serve with the mustard Page 21 and piri-piri sauce.

Pastéis de Bacalhau Cod Fritters

Ready

Ingredients

45 minutes Prep.

30 minutes cooking time Total time 1 hour 15 minutes

10 ounces salted cod preferably thick pieces, soaked overnight 14 ounces russet potatoes unpeeled chopped

3 large eggs Vegetable or canola oil for frying

Instructions Boil the potatoes (preferably in their skins, so the potatoes don't absorb water). Peel the potatoes and mash or sieve them. Set aside.

Meantime, simmer the cod in enough boiling water to cover until tender, about 20 minutes. Drain the cod, discard the skin and

a fork to reduce it to threads.

(The proper way of doing this is clean cloth, fold it and squeeze and pound the contents of the you will have mashed cod.)

Note* These Portuguese salt cod fritters, called pastéis de bacalhau, are made with salt cod, potato, onion, and parsley and are fried for a traditional lunch.

Mix the cod with the mashed potatoes and add the eggs, 1 by 1, and then the onion and parsley.

Taste and, if desired, season with salt. You may not need to add any, as the cod itself retains quite a lot of saltiness, in spite of being soaked and boiled. The mixture should be quite stiff, enabling a it excessively dry, add one or two tablespoons of milk. Allow this to cool completely before deep frying.

With two tablespoons, shape

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and place them in the hot oil (370°F/190°C), turning them three or four times to get nicely browned all over. When cooked, lift them with a big fork or slotted spoon and place them on kitchen paper, to absorb excess fat. Go on molding and frying until you use up the mixture.

Jantar Supper or Dinner In Portugal, Dinner is most commonly taken at 9:00 p.m. or 9:30 p.m.

It is common for restaurants to serve their dinner menu as early as 7 pm to accommodate tourism ritual.

The average times for meals in Sweden are generally from 8 to 11am for the standard continental breakfast, noon to 2:30pm for lunch, and as early as 5:30pm for dinner to around 8 or 8:30pm. (Many restaurants in Stockholm are open to midnight) In Germany The typical meals are divided in a rather copious breakfast (6 am – 8 am), lunch (12 pm – 2 pm) and dinner (6 pm – 8 pm)

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Avõs Canja De Galhina Avõ’s chicken soup Ready Serves 6 Ready up to 2 hours

Ingredients 1 chicken breast , with bone and skin 1 cup (tea) of rice 1 potato 2 carrots 2 celery stalks (leaves of 1) 1 onion 2 liters of water 2 bay leaves 2 cloves 2 teaspoons of salt Oil to taste Freshly ground black pepper to taste Fresh dill to taste to serve

Instructions Peel and cut the carrots into half moons.

Wash, dry and cut the celery into slices on the diagonal. Cut the onion in half, peel and attach 1 bay leaf in each half, spearing with a clove.

In a medium saucepan, place the chicken breast, carrot, celery and the spiked onion.

Cover with water and bring to high heat. Once it boils, lower the heat and cook for another 40 minutes. Meanwhile, peel and cut the potato into cubes.

With a slotted spoon, transfer the chicken breast to a plate and set aside. Remove and discard the spiked onions. Season the broth with salt, add rice and potatoes. Cover and cook, over low heat, for another 20 minutes, stirring occasionally – be careful, don’t overcook the rice.

While the rice cooks, discard the skin and shred half of the chicken breast – you can store the rest in the fridge, or freezer for another recipe.

Once the rice is cooked, mix in the shredded chicken and serve the soup with fresh dill leaves, oil and freshly ground black pepper to taste.

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Rego Chicharro Frite Fried Horse Mackerel with Garlic Sauce Special thanks to Lucia Rego and family for this yummy recipe.

Ready 30 minutes

Ingredients 6-7 Horse Mackerel Atlantic Fish 1 Head of Garlic 2-3 TBSP. Olive Oil 1/2 Tsp. Saffron

Instructions

and fry in olive oil until browned and crispy. Drain on paper towels.

Sauce:

Spicy Peppers previously preserved in salt

Crush one head of garlic, and sauté in 2-3 tablespoons of olive oil.

1/2 Cup White Vinegar

Add 1/2 teaspoon of Saffron,.

1/4 Cup Red Wine

Add sliced whole spicy peppers previously preserved in salt.

Continue to sauté until garlic is soft. (Careful not to burn).

Salt

Add 1/2 cup of white vinegar and 1/4 cup of red wine. Once the alcohol in the wine evaporates it is done. it with garden salad and boiled potatoes with a slice of traditional rustic Portuguese corn bread.

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Avõ’s Sopa de feijao Portuguese bean soup Ready 35 minutes

Ingredients 2 Yellow onions (chopped) 1 cup Carrots (diced) 1 cup Celery (diced) 3 Potatoes (cubed) 3 cups Cabbage (chopped coarsely) 4 Tomatoes (diced) 2 tablespoons Tomato paste 3 nos Garlic cloves (minced) 2 cans Red kidney beans 5 cups Vegetable broth 1/4 cup Parsley leaves (chopped) 3 Bay leaves

Instructions In a large pot, heat the olive oil and saute the bay leaves, chopped onions and minced garlic cloves.

Once the onions turns translucent, add the chopped parsley leaves, followed by diced carrots, diced celery, diced tomatoes,diced potatoes and saute for few mincabbages,tomato paste, salt, pepper powder and cook everything again for few minutes, now add the red kidney beans and vegetable broth,

20 minutes.

3/4 teaspoons Pepper powder Olive oil Salt

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mer and cook until the veggies get well cooked.

Serve hot with chopped parsley leaves and with buttered bread slices.

Marta’s Camarão Marta’s Sautéed shrimp Ready

Ingredients 2 lbs Shrimp

20 minutes

3 cloves of garlic Olive oil White wine Salt Pepper Green onions Pasta da pimenta( red pepper paste)

Instructions In a steel cast frying pan, saute the garlic in olive oil.

Add the shrimp, gently fold with spatula until cooked. (Once they turn pink and sauté for about 1 minute) Add a pinch of salt and a tablespoon of hot pepper paste. Add 1/4 cup of white wine. Simmer till wine evaporates.

Add to a serving bowl. Garnish with green onion.

Serve with a nice salad and crusty bread Enjoy. water and lemon and serviettes for dinner guests to keep hands clean.

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caranguejo fervido Azorean boiled Crab Ready

Ingredients

Instructions

12 live crabs 35 minutes

Fill a 5 gallon pot half way with water. Add all the ingredients 1 cup of coarse sea salt except for the crabs. Bring it to a 4 tablespoons Old Bay seasoning rapid boil on high heat.

4 tablespoons of crushed red peppers 2 tablespoons of piri piri 2 lemons cut into halves 2 onions, chopped

Once the water is boiling begin to add the crabs to the pot. They will likely need to be cooked in 1-2 batches depending on the size of the pot.

The crabs will need to boil for about 25 minutes. Stir the pot well as they cook. they are fully cooked. At this point you can pull them from the water and let them cool in a serving platter.

They are ready to serve once done cooking.

Notice: Crabs will stay fresh in the fridge for about a week, you can also freeze them right after they are boiled and store them in the freezer.

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caranguejo recheado Ready 20 minutes

Ingredients

Instructions

1 frozen cooked crab, thawed

Opening the crab and removing the meat.

chopped 2 teaspoons of capers, minced 2 tablespoons of mayonnaise 1 tablespoon of beer 1 teaspoon of mustard

very close to where they attach to the body. Twist and pull to remove them. Repeat with the little legs. Set aside.

To open the crab turn it over so the belly is right side up. There you'll

½ Teaspoon of sweet paprika Pinch of salt Fresh parsley

Fit the point of a knife in the line at the back of the crab (opposite of the mouth ) and carefully pry it up. It should pop open fairly easily.

Remove this piece and look at the gills, they are feathery and can be pulled off and thrown out. You don't want them getting mixed with the good meat.

There will be some meat and roe (bright orange-red in color) still attached to the part that's been removed from the body that you can spoon and place in a bowl.

Inside the body there will be some meat and more roe that can be removed from inside with a spoon and added to the bowl. Rinse out the inside of the body shell and set aside.

With a nut cracker or wooden mallet, crack the shell on the legs and knuckles to give access to the meat inside. Remove the meat with the tines of a fork and add to the bowl with the other meat.

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caranguejo recheado cont...

Instructions continued

Shred the crab meat in the bowl with your chunks, chop them with a knife on a cutting board and transfer them back to the bowl.

Add the shallot, egg, capers, beer, mayonnaise, mustard, and paprika to the crab bowl. Stir well with a fork and season to taste with salt and parsley leaves.

Spoon the crab mixture into the crab shell and serve with favorite crackers or baguette.

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Eintopf Hearty one pot soup Lunch in Germany is called Mittagessen and is usually eaten between 12 pm and 2 pm. Germans traditionally enjoy their main cooked meal for lunch rather than dinner. Lunch is often served after a starter such as potato salad. Lunches cooked at home may include Eintopf, Rouladen, Schnitzel or Sauerbraten.

Ingredients

Ready Prep 10 minutes Cook 20 minutes

1 small onion chopped ½ Garlic clove chopped 1 large carrot diced 2 large potatoes diced 1 Bockwurst sliced 1 tsp vegetable oil

Instructions Over medium heat add oil to a pot and fry onions and garlic for about 2 minutes.

Add in carrots, potatoes and cook for a further 2 minutes.

Add water to just cover the contents of your pot and let cook until potatoes are almost done

Salt White pepper Black pepper

Add sausages to the and cook for another 3 minutes and then season with white pepper, black pepper and salt.

Test if potatoes are cooked and turn off the heat.

Add spring onions for extra texture and serve hot or warm.

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German Beer Types of German Beer

Some fun facts:

should familiarize yourself with.

Pale Lager Pale lager is the most common beer in Germany and includes varieties such as export, Helles, and, of 4.5-5%. Pilsner accounts for almost two-thirds of all beer enjoyed in Germany. It is commonly served in a tulip glass usually in a choice of 300 or 500 ml - roughly comparable to the UK’s half pint or pint measures.

Dark Lager Dark lagers tend to be both bitter and sweeter as well as more malty. They also tend to be stronger with ABVs ranging from 5% up to 12%. Types of dark lager include Altbier and Bock.

Wheat Beer Wheat beers may be labelled as both Weizenbier, Hefeweizen (both mean ‘wheat beer’) or Weißbier (white beer). It is a light-colored, top-fermenting beer with a higher proportion of wheat to barley. Wheat beer is sold in bottled and decanted into dedicated glasses that can hold around 500 ml of beer but also have space for the large frothy ‘head’. Dark (Dunkel) versions are also popular.

beer) or the weaker Zwickelbier. Naturally cloudy thanks to the retention of the yeast, and either top or bottom fermented, it is much less carbonated than standard lagers and tends to be stronger in taste.

Beer with mixers For a country with such purist brewing laws, it may come as a surprise that many Germans ask for their beer to be mixed with a soft drink to make it lighter. Radler (lemonade and lager 50/50) resembles a British shandy, and it is sometimes known as a Russ when the beer is Wheat Beer. The terms Diesel, Krefelder and Colabier all refer to beer and cola mixed 50/50.

The big, commercial breweries tend to be located in the north of the country, whilst the smaller, more traditional breweries are found to the south. In total, there are around 1,300 breweries in Germany, together producing 5,000 brands of beer!

Much of the beer made in Germany is exported - in fact, Germany produces a third of the world’s beer and boasts 15,000 beer brands. In trendy cities such as Berlin, craft beer is enjoying huge popularity.

The biggest selling German breweries are: Oettinger, Krombacher, Bitburger, Radeberger.

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Rouladen Note* For the Rouladen: 8 slices top round beef, about 4x6 inches in size and 1/4 inch thick (*see note) (ask your butcher), gently pound the slices with a meat mallet until they’re a little thinner than 1/4 inch (be careful not to pound holes into them)

Ready

Ingredients 1/3 cup German yellow mustard

Prep 30 minutes Cook 1 hr. 55 Mins.

8 slices bacon

in a little water for thickening (depending on how much gravy liquid there is you’ll need about 1-2 tablespoons of cornstarch dissolved in 2-3 tablespoons of dissolved in 1/4 - 1/3 cup water)

Lay the beef slices out on a work surface. Spread each beef slices with about 2 teaspoons of mustard

8 medium German pickles , sliced length-

and sprinkle with a little salt and

wise

freshly ground black pepper. Place

1 medium yellow onion , chopped

Note*

Instructions

Salt and freshly ground black pepper For the Gravy: 1 tablespoon butter 1 tablespoon cooking oil

a strip of bacon on each beef slice so it’s running the same length as the beef. Place the sliced German pickles and chopped onions on each beef slice. Roll up the beef slices, tucking in the sides as best you can and securing the beef rolls with toothpicks or cooking

1 medium yellow onion , chopped

twine.

1 clove garlic , minced

Heat the butter and oil in a heavy

1 small leek , chopped, rinsed and drained in colander 1 large carrot , chopped 1 large celery stalk , chopped

Dutch oven or pot (make sure it’s oven-safe if baking in the oven) and generously brown the rouladen on all sides. Browning them gravy. Set the rouladen aside on

1 cup dry red wine

a plate.

2 cups strong beef broth

*Do not remove the browned bits

1 tablespoon tomato paste 1 bay leaf 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 4 tablespoons chilled butter

in the bottom of the pan (important paste, bay leaf, sugar, salt and pepper. Nestle the beef rouladen in the pot. Oven or Stove top: You can cook the rouladen, covered, on the stove top on low for about 90 minutes or until fork tender, but for the most even cooking we recommend transferring the pot (make sure it’s oven-safe) to the oven preheated to 325 F and cook it there for about 90 minutes or until fork tender.

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Rouladen Gravy Instructions Continued

To Make the Rouladen Gravy: When the beef is fork tender, remove the rouladen from the pot and set aside. Pour the liquid and vegetables through a strainer and reserve the liquid. (You can eat the veggies on the side or puree them in the blender and then return them to the gravy.) Return the strained liquid back to the pot and bring to a slurry (for an opaque gravy). For a creamy gravy you can also add a few tablespoons of heavy cream at this point. Simmer, whisking constantly, until the gravy is thickened.

Add the chilled butter, whisking constantly, until the butter is melted and incorporated. Add salt, pepper and mustard to taste. Note: If you prefer a creamy gravy you can stir in some heavy cream.

Carefully remove the toothpicks or cooking twine from the rouladen and return them to the gravy and heat through.

Serve the rouladen and gravy with boiled potatoes.

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Schnitzel Crispy Breaded Pork Most Canadians associate Schnitzel with Wiener schnitzel. “Wiener schnitzel” is actually a geographically protected term in Germany and Austria and can only be made with veal. This traditional German Schnitzel is prepared the same way as Austrian Wiener Schnitzel. The only difference – German Schnitzel is made with pork (my preference) instead of veal.

Ready Prep 10 minutes Cook 6 minutes Ready 16 minutes

Ingredients

Instructions

4 boneless pork steaks or chops, (to make Austrian Wiener schnitzel use thin veal cutlets)

Place the pork chops between two sheets of plastic wrap and pound them until just 1/4 inch

Salt and freshly ground black pepper -

meat tenderizer. Lightly season both sides with salt and freshly ground black pepper.

bined with 1 teaspoon salt 2 large eggs, lightly beaten 3/4 cup plain bread crumbs Oil for frying (use a neutral-tasting oil with a high smoke point)

and bread crumbs in 3 separate shallow bowls. Dip the chops in crumbs, coating both sides and all edges at each stage. Be careful not to press the bread crumbs into the meat. Gently shake off the excess crumbs.

Don’t let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.

Make sure the cooking oil is hot enough at this point (about 330 degrees F) Use enough oil so that the Schnitzels “swim” in it.

Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer towels. Serve immediately with slices of fresh lemon and with a fresh leafy green salad.

Page 35

Sauerbraten Traditional German Roast

Sauerbraten is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Germany. It can be prepared from a variety of meats, most often from beef, but also from venison, lamb and mutton, pork and horse.

Ready 2 hr. 30 mins Ingredients 2 large yellow onions, chopped 2 large carrots, diced 1 large leek, chopped, thoroughly washed and drained to remove any dirt 3 cloves garlic, minced 2 large sprigs thyme 2 small sprigs rosemary 2 bay leaves

Instructions Prepare the Marinade: Place all of the veggies and herbs in a heavy stock pot or Dutch oven along with the garlic, juniper berries, whole cloves, bay leaves, salt, sugar and peppercorns. Add the red wine, red wine vinegar and water.

Bring the mixture to a boil, reduce the heat, cover and simmer for 10 minutes.

Turn off the heat and let the mixture cool down completely.

Marinate the Meat: Nestle the roast in the vegetable marinade and place the lid on the pot. Let it marinate in the fridge for at least 4 days, preferably 7. (Traditionally, the marinating time is as long as 2 weeks!) Unless the meat is completely submerged under the liquid, turn the roast over once every day.

Remove the roast, pat it dry with paper towels, and strain the liquid from the

8 juniper berries, cracked

vegetables. Reserve the liquid and the vegetables.

6 whole cloves

Cook the Roast: Rinse the pot out and heat a tablespoon or two of oil in it over

10 whole black peppercorns, cracked 2 1/2 teaspoons salt

high heat. Generously brown the roast on all sides. Remove the roast and set aside. If using bacon, cook the bacon until done.

Leave about 2 tablespoons of oil/fat in the pot. Place the strained vegetables in

1 teaspoon sugar 2 1/2 cups red wine

you strained from the vegetable marinade, bring it to a boil, stirring constantly to

1 cup red wine vinegar

prevent lumps.

1 1/2 cups water

Add the raisins, honey and crushed ginger snaps. Return the roast to the pot.

4 pounds beef roast (tougher cuts like

Bring to a boil, reduce the heat to low, cover and simmer for about 2 hours (may

bottom round or rump roast are tradi-

need less or longer depending on roast and marinating time) or until the meat is

tional but you can also use chuck roast)

very tender.

When the roast is done, remove and transfer it to a plate, tent it to keep warm,

some variations include but most do not

and let it rest for 5 minutes before slicing.

Prepare the Gravy: While the roast is resting, strain the gravy and return the

1/4 cup raisins

gravy to the pot. Taste and more sugar, salt and pepper as desired. If you want your gravy thicker, make a cornstarch slurry to thicken the gravy. (Note: The bal-

3 ounces ginger snap cookies, crumbled 1 tablespoon honey

Page 36

broth.) Spoon the gravy over the sliced Sauerbraten and serve immediately.

Carne Assada Pot Roast Beef Ingredients 8 garlic cloves crushed and peeled 1 (26-ounce) bottle dry red wine

Instructions Combine the garlic, wine, tomato paste, oregano, bay leaves, both beef, turn to coat, cover, and marinate in the fridge for at least 2 hours or, preferably, overnight, turning the beef several times.

3 tablespoons double-concenPosition a rack in the lower third of the oven and crank the heat to trate tomato paste (or substitute 4 325°F (163°C).

1/2 tablespoons store-bought or homemade tomato paste Remove the bowl from the fridge and transfer the beef and garlic cloves to a plate, reserving the marinade. Pat the beef dry with 1 teaspoon chopped oregano paper towels and season well with salt and pepper. leaves In an ovenproof Dutch oven over medium-high heat, warm the oil.

2 bay leaves When hot, sear the beef until nicely browned, about 5 minutes per side. Transfer to the plate. Do not wipe out the Dutch oven.

1 tablespoon sweet paprika Reduce the heat to medium. If the pot is dry, drizzle in a little more oil. Add the onions and cook, stirring occasionally, until golden brown, about 15 minutes. Add the garlic and cook for 3 minutes 1 1/2 teaspoons crushed red pepmore.

1 tablespoon smoked sweet paprika

Kosher salt to taste 1 (4-pound) boneless chuck roast* tied Freshly ground black pepper

Pour the reserved marinade and water into the pot and bring to a boil. Nestle in the beef, cover tightly, and put it in the oven to braise, turning the meat and basting it every 20 minutes or so, until almost falling apart tender, 2 1/2 to 3 hours.

Add the chouriço, potatoes, and carrots to the Dutch oven and continue to braise the meat, covered, for 30 minutes more.

3 tablespoons olive oil or more as Transfer the beef to a bowl, ladle some of the cooking liquid over needed the meat, and cover with foil to keep warm. Bump up the oven 2 large yellow onions coarsely temperature to 400°F (200°C), slide the pot back into the oven, and chopped roast the vegetables and sausage in the remaining cooking liquid, uncovered, until the potatoes are easily pierced with a knife, 15 to 1 cup water 30 minutes more.

1 1/2 pounds Portuguese chouriço linguiça, or dry-cured smoked Transfer the vegetables and sausage to the bowl with the meat and Spanish chorizo, cut into several skim any fat from the sauce in the pot. If the sauce seems too liquidy to form a sauce, place it over medium heat and simmer it until pieces it’s reduced to the desired consistency. Remove and discard the bay 1 1/2 pounds golf-ball size red leaves. potatoes peeled 1/2 pound baby carrots for garnish

Ready total 6 Hrs 30 min.

Page 37

Bacalhau à Bras Portuguese Cod

Ready

25 minutes

Ingredients Salt Cod 400 g 5 Potatoes 1 large Onion

Instructions

Soak salted Cod overnight. Remove the skin and bones, and break it apart with your hands.

Cut the potatoes lengthwise into matchstick or thin slices.

2, large Garlic Cloves 6 Eggs Beaten Pepper Salt Parsley Olive Oil Black Olives

Fry the potatoes in a pan and set aside drying them on paper towel.

In a deep pan saute the onions and garlic until golden, then add pieces of cod and cook for a few minutes until it soaks up the oil.

Add the potatoes and stir. Add lightly beaten eggs .

Salt and pepper.

Continue stirring for a few minutes, turning of the heat before the eggs solidify.

Serve in a shallow platter. Add parsley and black olives.

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Batatas Batatas Assadas Assadas Portuguese style roasted Potatoes Ready

Ingredients

10 minutes Prep.

1 1/2 pounds waxy potatoes

Total 1 hour

Kosher salt Freshly ground black pepper

Note* The secret to these potatoes' creamy insides and crunchy exteriors is the pre-cooking in boiling water.

Instructions

Step 1 Preheat the oven to 450°F.

1/3 cup extra-virgin olive oil 1 teaspoon smoked paprika

Step 2 In a large pot of salted cold water bring the potatoes to a boil and cook until tender, 25 to 35 minutes.

Drain the potatoes and let cool to warm. Peel the potatoes and cut into 1-inch pieces.

Step 3 In a large cast iron skillet or ovenproof nonstick skillet, stir together the oil, paprika, and 1/2 teaspoon each salt and pepper. Stir in the potatoes until coated with the oil mixture, then roast in the oven, stirring occasionally, until very crisp, about 30 minutes. Season with salt to taste and serve.

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Winter vegetable I love to make this Canadian winter Vegetable for my family. Hope you enjoy it as well. It’s a treat to use vegetables from the garden that you nursed to a healthy growth.

Ingredients

Ready 35 - 40 Minutes to Cook

2 tbsp (30 mL) butter

30 Minutes Prep.

Instructions Preheat oven to 400 °F (200 °C).

1 onion chopped In a large saucepan, melt butter over medium heat. Sauté onion, 4 cups (1 L) your choice of winter garlic, vegetables and fennel seeds for 20 minutes or until vegetables (carrots, turnips, rutabaga, celeriac, parsnips, pota- onions and garlic are golden. Salt toes, sweet potatoes, etc.) Peeled and pepper to taste and transfer to an ovenproof dish. and cut in 1 inch sticks or diced 2 garlic cloves minced

1 tsp (5 mL) fennel seeds Note* This quick-to-prepare recipe can be made with whatever vegetables are on hand.

2 cups (500 mL) Canadian Old Cheddar shredded 2 tbsp (30 mL) butter melted 2 slices of whole wheat bread crumbled or diced 3 tbsp (45 mL) chopped fresh parsley Salt and freshly ground pepper to taste

Page 40

Dairy farms of Canada

In a bowl, combine cheese, melted butter, bread crumbs and parsley. Salt and pepper to taste.

Top vegetables evenly with cheese mixture. Bake 20 to 25 minutes or until vegetables are soft and cheese topping is golden and crusty.

Carolyn’s Carolyn’s BBQ BBQ Sauce Sauce This Recipe was shared by Katherine and Miguel, Jenna as a memory and tribute of their beautiful moms cooking. When I saw this recipe that Katherine forwarded to me, I had remembered that Carolyn had also shared this with me and I use it with my meatball recipe. Super Yummy!

Ready

Ingredients 1 TSP Olive Oil

20 minutes

1 Cup Ketchup (Heinz) 1 TBSP Vinegar 1 Onion Chopped 2 Cloves Garlic Minced 1/4 Tsp Dry Mustard

Instructions Add onions and garlic to deep frying pan or Dutch Oven.

Sauté.

Add all other ingredients and bring to a gentle boil until thickened.

Note* You can add a Tbsp of

1/4 Tsp. Salt 1/8 Tsp Pepper

to pan.

1/2 Tsp Red Pepper Flakes 1 TBSP Soy Sauce 1/2 TBSP Worcestershire Sauce Add water if too thick Add Ketchup if too thin/runny

Low Carb Maven

Page 41

Swedish SwedishMeatballs Meatballs I love to make this Canadian winter Vegetable for my family. Hope you enjoy it as well. It’s a treat to use vegetables from the garden that you nursed to a healthy growth.

Ready

Ingredients 1 tablespoon butter

20 minutes Prep 60 Minutes Cook

1/2 large onion, grated using the large holes of a box grater

80 Minutes Total

1/4 cup milk 3 slices bread, crusts removed, cut into cubes (makes about 2 cups) 1 large egg 3/4 pound ground beef 1/2 pound ground pork 1 teaspoon kosher salt 1 teaspoon black pepper 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon ground cardamom

Page 42

Elise Bauer Photo Credit

Instructions Swedish Meatball Sauce:

3 tablespoons butter

2 cups beef stock 1/4 cup sour cream (use full-fat or the sauce may curdle) Salt and pepper to taste 2 tablespoons lingonberry, red currant, raspberry, or cranberry jelly, to taste, optional

Carolyn’s Carolyn’s French French Crêpes Crêpes Recipe Contribution from Katherine, Miguel, Jenna.

Ready

Ingredients 1-1/4 Cups Flour

20 minutes Total

3 Eggs 3/4 Cup Milk 1/4 Cup Water 1/2 Tsp Salt 3 TBSP Melted Butter

Note* Easy crepe recipe will prove to you just how easy making French crepes are. When you’re whisking the ingredients together, you’ll notice that your crepe batter will be a lot thinner in consistency than pancake batter.

Pancake batter typically falls off the spoon slowly in a ribbon-like fashion, whereas crepe batter is much soupier. When you pour crepe batter into your pan, you should easily be able to tip your pan from side-to-side to spread a thin layer of batter

Combined with 1/2 Tbsp Vegetable Oil.

Instructions Combine all ingredients except melted butter and beat until smooth. Add butter.(Reserve 1 TBSP butter for the skillet).

Batter should be consistent with whipped cream (unwhipped). If too thick add milk. Refrigerate for 1 hour before using.(I don’t always do this.)

Heat 6”-7” Crêpe pan to fairly high heat. Pour a large serving spoon of batter into the hot pan and tilt to cover the bottom of the pan. Any excess batter can be poured back into the batter bowl.

Fry about 30 seconds or until brown. Flip over and brown other side.

Option Filling:

1 cup heavy whipping cream 2-4 tbsp powdered sugar (to taste) 1/2 tsp vanilla extract Fresh strawberry slices

Page 43

peru assado Portuguese Roast Turkey Ready 3-6 hours depending on size of turkey.

Ingredients

Instructions

Instructions Cont...

Remove packaging. Remove the neck and giblets from both cavities of the turkey.

1 Turkey

Wash the turkey, the neck and giblets in very

1 lemon

cold water.

1 large onion

Rub the inside and outside of the turkey

1 large celery stalk 3 large sprigs of parsley 1 large carrot 1/4 cup of Olive Oil 1 tsp Garlic powder 1 tbsp paprika 2 tbsp butter 1/2 cup of vinho verde or any white wine 2 tablespoons of Salt

evenly with the salt.

Slice the lemon in half and rub the inside and outside of the turkey with the lemon half

Take the turkey out of the refrigerator at least 30 minutes before cooking.

squeezing the juice as you rub.

*Remove the neck and gizPlace the used lemon halves inside the cavity. zards from the cavity and save in the refrigerator until Place the butter underneath the turkey skin you are ready to make stock over the breast

Sprinkle the paprika, pepper and garlic powder evenly over the turkey leaving a small amount to marinate the cavity.

Place the neck and gizzards inside the turkey.

Add the wine and remaining spices into the cavity to marinate.

Place the celery, onion and carrot inside the cavity.

Drizzle and rub the Olive oil over the Turkey.

Page 44

Place in the refrigerator overnight or up to 48 hours before cooking.

Cook the turkey with the remaining vegetables inside the My roaster is over 50 years old and it makes a perfect turkey every time!

Cook in Roasting pan, or cover with heavy aluminum foil.

An average turkey of about 15 pounds will take about 3 hours to cook at 350F.

Marta’s Marta’s Batata Batata Docé Docé Marta’s Sweet Potato Bake This is a family favorite usually served at Christmas and Thanksgiving.

Ready 45 Minutes

Ingredients 2 Lbs. of sweet potatoes, cooked, mashed.

1/2 cup Sugar 2 Eggs 1/4 Cup Butter, Softened 1 tsp. Vanilla 1/4 tsp. Salt

Instructions Peel and boil potatoes until soft.

Mix potatoes , sugar, eggs, 1/4 cup of butter, vanilla.

Salt, add to 2 quart casserole dish.

Melt 1/4 cup of butter in a small saucepan.

Add brown sugar, cinnamon,

1/4 Cup Butter 1/2 Cup Brown Sugar

1/4 cup All Purpose Flour

Sprinkle pecan mixture over potatoes. Bake uncovered in 350 degree F oven for about 30 minutes.

1/2 Cup Chopped Pecans

Option: Add 1/2 tsp each cin-

1/2 tsp. Cinnamon (optional)

ingredients.

Page 45

Aunt Aunt Jody’s Jody’s Cranberry Cranberry Dressing Dressing I have had this recipe in my collection for many years and love to serve it up for Christmas and Thanksgiving dinner.

Ready Prep 15 Minutes Cook 22 Minutes

Ingredients

Instructions

1 large Pkg.. of red jello (wild cranberry or cherry)

In a separate bowl add 1 bag of cranberries, chopped.

1-2 Cups of boiling water (just enough to dissolve jello)

Add sugar to taste.

1 can of pineapple tidbits or crushed. (drained)

Combine all ingredients Place in a serving bowl.

1 cup of celery

Ingredients for Marta’s method 12-ounce bag of fresh or frozen cranberries 1 cup sugar 1 strip orange or lemon zest

Page 46

Another Method I use: Marta’s Cranberry Sauce: Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes.

Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.

Lorna’s Party Punch A great refreshment anytime Ready

Ingredients

gelatin 2 cups of boiling water 4 cans of frozen oink lemonade concentrate 2 cans of frozen orange concentrate 12 cups of cold water

Instructions Dissolve gelatin in boiling water.

Cool.

Mix all ingredients, pour into 2 4 litre ice cream pails and freeze.

Add 2 2 liters of ginger ale 3 cups of frozen strawberries Before serving gently stir in ginger ale and frozen strawberries.

Enjoy P.S.. You may wish to add strawberry or raspberry sherbert in place of strawberries.

Page 47

Sherbet Punch A great refreshment anytime Ready

Ingredients

Prep time

1/2 gallon raspberry sherbet

15 minutes

2 liters Lemon-lime soda (such as Sprite; ginger ale and diet soda work great too!)

Optional chilling time 1 hour Total time 15 minutes

Page 48

4 cups pineapple juice Optional: fresh or frozen raspberries for garnish

Instructions

Add half of the sherbet, all of the lemon-lime soda, and pineapple juice in a large punch bowl. Using a wooden spoon, stir until the sherbet starts to combine with the liquid.

FINISH IT OFF: Add the rest of the sherbet (frozen in balls) on top and garnish (if desired) with fresh berries.

Moules à la Portugaise Portuguese Mussels Ready

20 minutes Total

Ingredients

Mussels – You can use fresh mussels or frozen.

Onion – Spanish or red, chopped.

Garlic , chopped or sliced.

Tomato paste

Tip: When you are buying fresh mussels, the most important thing is to make sure you are purchasing live mussels. The mussels should have a light ocean fragrance, not a strong sels are alive. If they are open, lightly tap the mussels with

Cumin Bay leaf chopped.

Red or white vinegar White wine Chicken broth or clam juice Butter Olive oil Salt & pepper Parsley and scallions – For garnishing.

Instructions

Heat olive oil in a skillet or pan on medium heat and sauté onion, along with bay leaf, till it turns translucent. Add in garlic and cook for a minute.

Time for the tomato paste to go in the pot. Give it a stir for a couple of minutes.

Add in salt, freshly cracked black pepper, chopped red chili pepper, cumin, white vinegar and stir well. Cook for a couple of minutes.

Stir in white wine and simmer for a few minutes, until slightly reduced.

Add mussels along with chicken broth and cook till mussels are cooked. The sign that they are cooked is that they start to open up. That would take about 5-6 minutes.

to four minutes.

Page 49

Rosalie’s Salsa I had this recipe in my recipe box for many years. A great go to for when you are wanting to make a family favorite tried and true salsa.

Thank you Rosalie!

Ready 45 minutes - 1 hour

Ingredients 2 quarts tomatoes cut and blended (strain seeds optional) 2 sweet peppers chopped 3 onions 1 cup chopped celery 12 hot peppers or less 2/4 cup vinegar-or to taste 2 TBSP canning salt or to taste Zucchini optional Garlic Pinch of cinnamon 3 TBSP taco seasoning mix

Page 50

Instructions Cook 45 minutes-1hour to thicken add 2 TBSP of cornstarch. mix with water. cook 10 more minutes.

Stir constantly.

Pour into jars and cook 10 minutes to seal.

Douces Douces e bolos e bolos Sweets and cakes I am not one for sweets, however a meal to my family is not complete until you have or a taste of Port, I love watching my husband and our guests enjoy a yummy dessert to their delight.

In this section, I will attempt to search through all of my recipe boxes and binders as well as recipe contributions from family members and occasionally adding researched cultural favorites and must haves for you all to try. Kate has become an excellent baker, and makes the most amazing cinnamon buns. So we will start with that.

Page 51

Kate’s cinnamon Rolls Ready 1-2 hours

Ingredients Dough: Flour: adds thickness and combines it all together.

Sugar: sweetness for taste and texture.

Salt: adds just enough to help the yeast rise.

Instant Yeast: helps the dough rise quicker.

Instructions To Make dough: In a large bowl, and yeast together until evenly dispersed. Set aside.

In a small microwavable bowl, heat the water, milk, and butter together in the microwave until the butter is melted (about 30-45 seconds). Stir the butter mixture Add the egg and knead with hand or with stand mixer for 3-4 minutes or until the dough is no longer sticky. Place in a lightly greased bowl and let rest for about 5 minutes.

Note* To make glaze: Mix the powdered sugar, vanilla and 2 Tablespoons milk together until smooth and lump free. Drizzle over warm rolls.

Preheat the oven to 200 degrees and turn off after 10 minutes or just before placing rolls in oven.

To Make Filling: After the dough has rested for 5 minutes, roll it out in a 15×9 inch rectangle.

Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Roll up the dough tightly and cut into 9 (large) even piece. Place in a lightly greased 9-inch or square pan (or cut into 12 small pieces and place in a 9×13 pan) and lightly cover with aluminum foil or plastic wrap.

sugar.

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TURN OFF the oven and place the cinnamon buns in the oven to rise for 20 minutes. Keep the buns in the oven (REMOVE THE FOIL OR PLASTIC) and turn on the oven to 375F. Bake the cinnamon rolls for 15-20 minutes or until golden. Remove from oven and top with glaze.

Avós Avós bolo bolo dede ananiás ananiás Avos Azorean pineapple upside down cake Ready 45 minutes

Ingredients 4 eggs split into yolks and whites

Instructions Weigh the eggs and use an equal weight of both sugar and

1 teaspoon of baking powder 1 stick of butter 1/2 cup of sugar

2 teaspoons of caramel sauce 1 pineapple sliced

Cream the sugar and butter together and when it’s creamy, add the egg yolks and beat until well blended. powder and beat until blended.

Fold in beaten egg whites.

In a deep cake tin pour a little caramel sauce and line the base with sliced pineapple.

Pour the cake mixture over the pineapple and cover with further slices of pineapple.

Bake in oven at 350F for about 15-20 or until ready.

Page 53

Grandma Norma’s poppy bread Ready 1 hour

Ingredients

Instructions Grind 1/2 cups of poppy seeds and add 3/4 cups of sugar.

1 egg

Cook poppy seeds and sugar on low heat in 3 TBSP of milk or cream.

Stir in 1 egg while cooking Bring to a boil until it reaches a toothpaste consistency.

Roll out dough to 3/8” thick Spread poppy seed mix thinly Roll up until roll is 1/2” diameter of pan Seal poppy into the dough Bake at 375 degrees F until golden brown.

Page 54

Great grandma Beda’s Pepparkakor These thin, crispy spice are cookies are a Christmas in Sweden.

These thin, crispy spice cookies a Christmas traditiontradition in Sweden.

Ready 45 minutes

Ingredients

Instructions

Prep: 30 mins Cook: 5 mins

2 teaspoons baking soda

Additional: 1 hr Total:

1 teaspoon cinnamon

1 hr 35 mins

1 teaspoon ground cloves 1 teaspoon ground ginger

with the baking soda, cinnamon, cloves, ginger, and cardamom in a mixing bowl.

Step 2 Beat the butter together with the white and brown sugars in a mixing bowl until

1 teaspoon ground cardamom 1 cup butter 1 cup white sugar ½ Cup brown sugar, packed 1 egg, beaten 2 tablespoons dark corn syrup

and corn syrup until smooth. mixture until evenly blended.

Divide the dough into 4 equal portions and wrap tightly each with plastic wrap. Refrigerate at least 1 hour, or overnight.

Step 3 Preheat oven to 375 degrees F (190 degrees C).

Lightly grease baking sheets.

Step 4 Using 1 portion at surface and roll out dough to 1/8 inch thick. Cut into shapes with cookie cutter, and place 1 inch apart on prepared baking sheets.

Step 5 Bake in preheated oven until set, about 5 minutes. Cool completely. Store in tightly covered tins.

Page 55

Tia Luisa’s Pudim Flan Ready 30 minutes prep 1 hour 45 minutes total

CAREFUL THIS GETS EXTREMELY HOT!

Ingredients

Instructions CAUTION: THIS GETS VERY

6 large eggs

HOT! Place sugar in a medium size

fat 1 cup sugar

heavy skillet.

At this point you can beat in the vanilla, liquor, glaze if you desire. Let the egg mixture rest letting foaminess subside. Slowly pour the egg

Cook on medium heat and continue stirring while the sugar

that has been coated with the

melts. Gently raise the heat.

Sugar will begin to turn a golden caramel color and thickens like corn syrup (probably 5-8 min-

Caramel glaze ingredients: 1 cup sugar

utes) If the sugar is hardening too quickly, just drizzle a little

Cook at 350 for 60-75 minutes or until a toothpick

water around the edges of the pan into the sugar. THIS IS VERY HOT BE VERY CAREFUL! If you smell it burning or smoking it means you have cooked it too long. Start over again. :(

Prepare Custard: In medium bowl, beat the eggs with 1 cup of sugar until lemony colored (5 minutes). Meanwhile heat the milk until hot but not boiling. Let the milk cook down a little. Add 1/4 cup of milk to the eggs while continuing to beat on low. ( If the milk is too hot you’ll discover that you have just made scrambled eggs. Continue beating the mixture while slowly adding the milk 1 cup at a time until all the milk is incorporated.

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into a larger oven proof deep pan. Fill the pan with 1 inch water.

cool in its pan and place in the refrigerator overnight.

When ready to serve, loosen knife. Cover the top of the ing dish and invert it holding the dish tightly not letting any caramel drip out.

Spoon out any remaining If caramel is too hard, you a shallow bowl of hot water to melt the remaining caramel or break up the caramel to serve on top as seen in the picture . Serve.

Tia Clara’s Arroz Docé Ready

40 Minutes

Ingredients 500 g (2 + ½ cups) short grain rice

Instructions Put the rice and lemon rind in a large pan. Cover with the boiling water.

3 cups (1 quart) boiling water 1 lemon zest

for 10 minutes.

3 cups (1 quart) whole milk 400 g (2 + ¼ cups) granulated white sugar 1 pinch salt 8 medium free range egg yolks

sugar and salt

1 tbsp cinnamon

ness: pick some up on

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Great Grandma Wanda’s butter horns Contributed by Tracy Wurch Instructions 1 package of yeast 1 teaspoon of sugar 1/4 cup of warm water Mix and let stand 10 minutes 1 cup of softened butter

1/2 cup of sugar 1/2 tsp of salt 2 eggs 1 cup of milk

Combine 1 package of yeast 1 teaspoon of sugar 1/4 cup of warm water Mix and let stand 10 minutes In a bowl mix 1 cup butter with pastry knife as if for pie Combine: 1/2 cup of sugar, 1/2 teaspoon of salt, 2 eggs, 1 cup of milk. Add to above and add yeast mixture and 1

Cover and let stand overnight in fridge.

In the morning divide into 6 equal parts.

Roll into a 9 inch circle. Cut 8 wedges.

Add cinnamon and brown sugar.

Roll starting from large end Let rise double in size Bake 350 degrees F for 10 minutes.

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Aunt Edna’s Vol au Vent Contributed by Tracy Wurch

Ready

Ingredients

Instructions

1 cup of shrimp Prep 20 Minutes

2 Tbsp Butter

Bake 20 minutes

2 whole tomatoes or 1 cup Canned.

instructions

2 green onions Pinch of garlic powder

from pan.

1/2 cup of cream 1 bay leaf Pinch of salt 1/4 tsp. of white pepper 1 tsp. of lemon juice 1 pkg of vol eu vent puff pastry

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Azorean Bolas Africanas Azorean coconut Balls These treats are a custom during the Christmas season. They are a favorite of mine and I have Great memories making them with my mother as a young girl. Enjoy.

Ready

Ingredients

Instructions

45 Minutes 1 liter of milk 500 gr. or 2 and 1/2 cups of sugar 3 tablespoons of cocoa powder

Heat the milk with sugar until it boils and pour over the crumbly bread.

Stir well with a wooden spoon until the bread is broken

2 tablespoons of butter

down.

400 gr. Or about 3 cups of

Add 150 gr. of grated coco-

packed hard bread (day old

nut, the butter and cocoa

bread is great for this)

powder to the preparation

200 gr. or 2 cups of grated coconut

and mix well.

Heat the preparation in a pan always stirring, it takes a good few minutes.

It’s ready when the mixture is dry and when you can see the bottom of the pan when stirring.

Remove from the heat, allow it to cool completely and form small balls.

Roll the balls in grated coconut.

Place in paper cups and serve.

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References Used Please note that many of these recipe’s are recipe’s that have been given to myself at one time or another. I have quite a collection that I hold dear. I am glad to be able to share with you.

Websites: Swedishnomad.com Tryswedish.com Swedishchristmasfair.ca Deliamota.com wandercooks.com tasteatlas.com culturetrip.com portuguesediner.com tourism.de sweden.se

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Notes

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