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Creamy Corn Gratin (Creme de Milho Gratinado)

Disclosure: This is a compensated campaign in collaboration with Cacique Inc. and Society Culinaria. Herein, all opinions are honest and my own. Thank you for supporting the brands I consume and make this blog possible.

The month where Thanksgiving falls has finally arrived, and along with it we will be sharing several great recipes to make your holiday memorably  delicious.  Our first recipe this year is this ridiculously quick and easy  Creamy Corn Gratin (Creme de Milho Gratinado) — a side dish that can be prepared one day  ahead, refrigerated and then baked minutes before serving. It will save you time so that you can concentrate your major efforts on the turkey! 😉

creamy-corn-gratin

Seriously, preparing this creamy corn gratin couldn’t be any simpler… because all you have to do is to blend the ingredients in a blender or process in a food processor, top with cheese, and bake.  Easy, peasy…

… and you know what?  The result is a smart side dish that actually combines the best of two dishes into one – cream of corn and a cheesy gratin (which are similar to the Brazilian casserole, creme de milho). Yet don’t be fooled by its simplicity… This creamy corn gratin has a souffle-like consistency, a delicate balance of flavors, and is both comforting and elegant.

In other words, it pays back big without making you slave over the stove while preparing your holiday feast.

Another advantage is that all of the ingredients — canned corn, milk, eggs, flour, butter, cheese, seasonings, baking soda, and Cacique Crema Mexicana Agria (a Grade A Sour Cream) — are economical and widely available at local supermarkets.

creamy-corn-gratin-ingredients

For those who may not know, the Cacique Crema Mexicana Agria is a cultured Grade A sour cream with a Mexican flair. It is thick (but not gelatinous like other sour creams), buttery, slightly savory, and has a rich mouthfeel with the perfect balance of heavy cream flavor and tart tang. It is a versatile product that can be used in all recipes and dishes that call for regular sour cream. This means you can use it in quesadillas, tacos, baked potatoes, or chili. It also makes a great base for soups, sauces, dips and dressings… and of course, for our creamy corn gratin, providing a bit of tang to balance the sweetness of the corn.

But that is not all! Cacique also has a line of other cremas and a variety of products to enhance your Thanksgiving dishes, including its Crema Mexicana and Crema Salvadoreña. For more info on Cacique products,  go to www.caciqueinc.com… and for other yummy recipes, visit their Go Autentico Blog.

creamy-corn-gratin

Enjoy our tasty creamy corn gratin and have a marvelous Thanksgiving!

Print Recipe
Creamy Corn Gratin
Creamy corn gratin is a tasty, easy, and quick side dish made by blending most of the ingredients and baking in the oven. It's great for Thanksgiving and can be prepared ahead.
creme-de-milho-gratinado
Votes: 1
Rating: 5
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Course Side dish
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
Course Side dish
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
creme-de-milho-gratinado
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 375 degrees F. Butter a 1.5-quart gratin dish and set aside.
  2. In a blender or food processor, blend or process well the milk, crema, and corn kernels together until smooth. Add the eggs, flour, salt, pepper, and baking soda blending or processing a few times just until obtaining a homogeneous mixture. Stir in shredded provolone cheese if desired.
  3. Blending-ingredients-for-the-creamy-corn-gratin
  4. Pour the mixture into the buttered gratin dish, and sprinkle Parmesan cheese over the top of the dish.
  5. About-bake-creamy-corn-gratin
  6. Bake for 30-35 minutes, or until golden brown on top. Serve hot and enjoy as a side dish!
Recipe Notes

Dish can be prepared one day ahead, refrigerated, and then baked 30-35 minutes prior to serve.

 

Continue Reading 10
carrot-spaghetti-prosciutto-goat-cheese

Carrot Spaghetti with Prosciutto and Goat Cheese

Sharing is Caring: Facebook Twitter Pinterest Email YummlyI feel both happy and honored to be guest posting for Raymund from Ang Sarap today — one of the best Filipino food blogs that I know of, and a longtime friend of our blog.  Although our posting schedules didn’t perfectly align, I couldn’t say no to such a lovely […]

Continue Reading 9

No Bake Tropical Energy Bars (With Coffee Crunch)

Howdy, y’all!  After stuffing myself with rich holiday foods, my body has been asking for a break.  Perhaps yours has, too! 🙂 I thought our No Bake Tropical Energy Bars would be perfect for this. They are very quick to prepare, don’t require any baking as you can see, and are loaded with fiber, vitamins, minerals, and antioxidants from the tropical dried fruit mix and cashew nuts.  They are also both gluten- and dairy-free, yet loaded with flavor.

No Bake Tropical Energy Bars

Our energy bars can be served both for breakfast and as a healthy snack.  They can also easily be carried to work, school, or any other place.  Don’t you  love them already?

I bought my tropical dried fruit mix at a Walmart supermarket.  It contains raisins, dried pineapple and papaya, and also coconut and banana chips… Tropical fruits from my Brazil!  Of course, if you dislike any of these fruits, or simply want to use a dried fruit or fruit blend that you already have in your pantry, you can certainly make a substitution.  You can also substitute your favorite nuts for cashew nuts, which are native Brazilian ‘nuts.’  That is to say, you can personalize your energy bars — using these as a guide.

You can also choose whether you would like your energy bars with or without coffee crunch.  If you are a coffee lover, you gotta have THE CRUNCH. 😉  It’s easy peasy to prepare!

No Bake Tropical Energy Bars with Coffee Crunch

Well, take great care of yourself and enjoy our healthy energy bars — with or without coffee crunch.

xx

P.S.: This is our new photo shoot which my girls insisted on sharing with y’all! 🙂

My daughters' photo shoot

Print Recipe
No Bake Tropical Energy Bars (with coffee crunch)
No Bake Tropical Energy Bars are made from rolled oats, tropical dried fruit mix, and cashew nuts. They're quick to prepare yet loaded with vitamins and antioxidants. They can both be served for breakfast and as a snack.
no-bake-tropical-energy-bars
Votes: 5
Rating: 5
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Prep Time 10 minutes
Servings
Ingredients
Prep Time 10 minutes
Servings
Ingredients
no-bake-tropical-energy-bars
Votes: 5
Rating: 5
You:
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Instructions
  1. To prepare the energy bars: Stir oats, peanut butter, honey, cinnamon, dried fruit mix, and cashews together in a medium bowl. Line a 8x8-inch baking dish with plastic wrap or parchment paper and press bar mixture into the pan. Using the back of a spatula, press into a flat, uniform layer. Freeze for 20 minutes.
  2. If desired, with 8 to 10 minutes left to go, remove bar from the freezer, and prepare the coffee crunch. Stir in the honey and dissolved coffee into a small nonstick pan. Let cook, stirring occasionally with a wooden spoon, over medium-low heat for about 6 to 8 minutes. Remove from heat and stir in the vanilla if desired. Let cool for 1 to 2 minutes (being careful not to let mixture harden at this point).
  3. Cut into 12 bars and serve! OR drizzle with the coffee mixture if desired. In the latter case, place energy bar pan back into the freezer for another 5 to 10 minutes or until coffee mixture has solidified (it should become like a hard coffee "toffee"). Serve and enjoy!
  4. Energy bars can also be wrapped individually in plastic wrap for storage in the refrigerator (best) or at room temperature.
Recipe Notes

HOW TO CLEAN PAN AND SPOON (if making the coffee crunch): After drizzling the energy bars with the coffee mixture, fill pan with water and boil over high heat with wooden spoon in for about 5 minutes. Turn off the heat and let pan and spoon sit for about 10 minutes. Pour water out, rinse both pan and spoon with warm water, and wash both with detergent and a dish sponge.

 

Continue Reading 42

Gaucho-Style Flatbread for #KikkomanSabor

Disclosure: This is a compensated campaign in collaboration with Kikkoman and Latina Bloggers Connect. The opinions expressed herein are from the author.

Gaúcho-Style Flatbread or “Grilled” Skirt Steak (fraldinha) with Chimichurri Sauce Flatbread is our ultimate creation… a dish proudly prepared using Kikkoman Soy Sauce as a marinade, natural browning ‘agent’, and flavor booster.  It is a dish that can be served as a quick main dish or as an appetizer, once sliced.

I said proudly because if you didn’t know, Kikkoman was started by a woman at a time when women usually didn’t start companies.  The company has been governed for 19 generations, not by a corporate policy, but by a family philosophy – Isogaba maware, a Japanese axiom that translates into “Make Haste Slowly.” It means to advance and grow, but to do so with tremendous thought and care.

Kikkoman Soy Sauce

From its meticulous six-month natural brewing process to a heritage that dates back to feudal Japan, Kikkoman has exemplified this philosophy ever since its humble beginnings in the seventeenth century. A family business to this day, Kikkoman’s growth has been inspired and guided by a family creed, a set of 16 articles passed down for nineteen generations. This creed speaks to the core values that have enabled Kikkoman to survive and to thrive for more than 300 years.

OK!!! I know, I know… You might reasonably be asking: “How come you used Kikkoman Soy Sauce, an Asian ingredient, to prepare a Brazilian-inspired dish?”

Although Asian in its origin, Kikkoman Soy Sauce is a versatile ingredient that can be used to cook many different types of cuisines — yes, including Brazilian! In addition, did you happen to know that Brazil is the home of the largest number of Japanese outside of Japan? Further, Kikkoman Soy Sauce is naturally brewed and perfectly balanced to naturally enhance many recipes.  So for excellent results, go ahead and consider using Kikkoman Soy Sauce in marinades, as well as a natural browning sauce and flavor booster — just as I did for my skirt steak.

Gaúcho-Style Flatbread

Our gaúcho-style flatbread is a family favorite recipe!  The term gaúcho (Portuguese: [ ɡaˈuʃu] ) refers to Brazilian ‘cowboy’ from Southern Brazil as well as to residents from the state of Rio Grande do Sul. In Southern Brazil, skirt steak (or fraldinha — traditionally only salted and grilled) is a popular dish which is often served accompanied by chimichurri sauce, the South American pesto. This green sauce is originally from Argentina, yet widely consumed in Southern Brazil.  Having leftovers permitted me to use both the skirt steak and chimichurri sauce as toppings for this flatbread (and pizzas), as well as fillings for sandwiches and tacos.

Well, to find out more about Kikkoman products (e.g. Teriyaki and Sriracha Hot Chili Sauce) and to get great recipe ideas, click HERE.

For now, enjoy our gaúcho-style flatbread and happy cooking!

Gaúcho-Style Flatbread

Print Recipe
Gaucho-Style Flatbread
Gaucho-Style Flatbread topped with 'grilled' skirt steak (fraldinha) and chimichurri sauce, and served either as a quick main dish or ,when sliced, as an appetizer.
Votes: 1
Rating: 5
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Prep Time 30 minutes
Cook Time 10 minutes
Servings
or more
Ingredients
Prep Time 30 minutes
Cook Time 10 minutes
Servings
or more
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Prepare the skirt steaks: Remove steaks from the refrigerator and let sit at room temperature for 20 minutes prior to marinating and cooking. Tenderize the meat by placing on a cutting board, covering its top with a sheet of plastic wrap, and hammer (side with spikes) on both sides. Whisk together the soy sauce, olive oil, and black pepper in a small bowl. Pour marinade into a long rectangular pyrex and lay both steaks in the marinade. Marinate the steaks for 5 to 7 minutes in one side and then flip steaks to marinate for additional 5 to 7 minutes on the other side. Remove meat from marinade and shake to remove excess marinade. NOTE: In Southern Brazil, traditionally only coarse salt is applied to the meat right before grilling on a long metal skewer over flames. The marinade with soy sauce is my own way of re-creating this family fave!
  2. Heat a large cast-iron griddle (flat side of the griddle without the grill marks) over high heat on a large burner.
  3. When griddle is sizzling hot (sprinkle a bit of water to test and let evaporate), add the steaks. Let meat get a good sear for about 2 minutes on each of both sides. Place seared steaks in double thickness of aluminum foil and wrap well to avoid heat escaping from the wrap. Place wraps onto a baking sheet, cover with an inverted pyrex, and allow to sit for 15 minutes at room temperature. Remove meat from foil, sprinkle lime juice on top, let sit for about 5 minutes, and slice thinly against the grain of the meat (or chop into fine, small slivers). Since Brazilians use cutlery to eat pizza and flatbreads, I arranged sliced steak on top of mine. If you eat pizzas and flatbreads with bare hands (American way), chop steak finely to top flatbread. This flatbread can also be simply folded like a taco!
  4. While meat is wrapped in foil, preheat oven to 400 degrees F, prepare the chimichurri sauce, and assemble the flatbread.
  5. To prepare the chimichurri sauce (a type of South American pesto): In a food processor, combine the garlic, vinegar, parsley, oregano, lime juice, and olive oil. Process enough for all ingredients to blend in together well while yet obtaining a chunky sauce. Transfer to a bowl and season with salt and pepper. Mix well and set aside.
  6. To assemble the flatbreads: Place the naan breads on a large baking sheet lined with parchment paper. Brush each bread with 1/4 teaspoon of olive oil and then, spread 1 teaspoon of tomato sauce over each bread. Sprinkle evenly about 1/2 cup of cheese on top of each bread.
  7. If you prefer to keep steak rare to medium-rare, bake flatbreads for about 8 minutes, remove from oven, and only then arrange sliced or finely chopped steak on top. Pour about 2 tablespoons of chimichurri sauce per flatbread on top of the steak, sprinkle with Parmesan cheese, and serve immediately.
  8. However, if you do prefer steak well-done, arrange either sliced or finely chopped steak on top of the flatbread, pour 2 tablespoons of the chimichurri sauce per flatbread on top of the steak, and bake for about 4 to 5 minutes or just enough for the cheese to melt. Remove from oven and serve while still hot with the remaining chimichurri sauce and Parmesan cheese. Flatbread can be accompanied by a glass of red wine. Enjoy our Gaúcho-style flatbread!
Recipe Notes

Since Kikkoman® Soy Sauce contains sodium, do NOT add salt to the marinade.

 

Continue Reading 42

No Bake Passion Fruit Meringue Pies for #SafestChoice

 

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Disclaimer: Thanks to Davidson’s Safest Choice Eggs for sponsoring this post!  All the opinions expressed here are honest and my own.

Making a meringue pie (or more specifically no-bake, crustless, gluten-free passion fruit meringue pies) couldn’t be quicker or more care-free than by using these pasteurized eggs from Safest Choice Eggs.

If you have ever made a meringue topping, a mousse, eggnog, a dessert that calls for raw cookie dough, hollandaise sauce, or poached, over-easy,  or sunny side up eggs– basically any recipe that calls for raw or lightly cooked eggs– there is generally a risk involving  salmonella.  Salmonella is a bacterium that can be found on both the outer and inner parts of eggs, and can cause illness.  But with pasteurized eggs from Safest Choice Eggs, this risk is eliminated. This is because the eggs that they produce undergo an all-natural pasteurization process using a gentle warm water bath, all without changing the nutritional content or flavor of the eggs. This means that pasteurized eggs from Safest Choice Eggs are safe for consumption before the eggs even enter your kitchen!

No Bake Passion Fruit Meringue Pies

If you didn’t know, most eggs sold in cartons are NOT pasteurized, but Safest Choice Eggs are!!!  These pasteurized eggs are available in two varieties:  All-Natural and Cage Free. Both varieties of eggs are from vegetarian-fed hens which are hormone- and antibiotic-free. And not only that! Safest Choice eggs come from USDA certified and inspected farms which are Kosher certified. What else could one ask for?!

So the next time that you buy eggs, make sure to get pasteurized eggs from Safest Choice Eggs… and gain peace of mind!

No Bake Passion Fruit Meringue Pies

Without pasteurized eggs from Safest Choice Eggs, the meringue for our passion fruit meringue pies would have to be whisked in a double-boiler containing simmering water in order to pasteurize the eggs.  But thanks to Safest Choice Eggs, this process can be safely skipped. Yay!!!!!!!!!!!

Our passion fruit meringue pies are no-bake, gluten-free, and super quick and easy to make. They are great for intelligent entertaining and, of course, are guilt-free (small-sized portions and salmonella-free)!

Like the French, Brazilians are just crazy for passion fruit. So why not feature a treat here inspired by one of Brazil’s most delightful desserts: Torta de Maracujá com Chantilly or Passion Fruit Meringue Pie. The difference is, our passion fruit meringue pies are crustless and are served in individual portions, which conveniently eliminates the slicing process. 😉

No Bake Passion Fruit Meringue Pies

And don’t worry at all about having to find the fruit. Our passion fruit meringue pies are made from frozen passion fruit pulp — available at most local supermarkets in America. Safest Choice Eggs are also available at many supermarkets, and their handy store locator can even search your zip code to find Safest Choice Eggs near you!

These passion fruit meringue pies are a real hit among my family and friends, and I think that they will be among yours as well.

Try Safest Choice Eggs and enjoy our scrumptious and quick passion fruit meringue pies!!!

JOIN THE CONVERSATION

What’s your favorite food made from raw or gently cooked eggs?

 

Print Recipe
No Bake Passion Fruit Meringue Pies
No-bake, quick, gluten-and-guilt-free Passion Fruit Meringue Pies that are great for intelligent entertaining!
Instructions
  1. Make the passion fruit cream by blending all 3 ingredients in a blender for about 1 to 2 minutes or until mixture is smooth, creamy, and thick. Pour in ramekins (2/3 to 3/4 full), cover, and refrigerate for at least 3 hours.
  2. Make the meringue: In a bowl of an electric mixer, beat egg whites with the cream of tartar starting at low speed and gradually increasing to high until egg whites get foamy and thicker. Add the sugar gradually while beating egg whites on high speed. Beat egg whites just until stiff and glossy -- Do not go further or texture will change! Add the vanilla, mixing just until combined.
  3. Garnish the top of the passion fruit cream with the passion fruit pulp (seeds) – ONLY if desired! Then, using a large star tip or other tip of your preference, pipe meringue onto the crustless passion fruit pies. Toast meringue with a blow torch and enjoy! Passion fruit meringue pies can also be refrigerated and served later.

 

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Continue Reading 33

Luscious Passion Fruit Mousse Cupcakes

Hello, dearies!!!!  I am very happy to be sharing with you today these luscious Passion Fruit Mousse Cupcakes or Cupcakes Mousse de Maracujá… Soon we will be celebrating two important dates: The Two-Year Birthday of From Brazil To You on February 6th, and Valentine’s Day on the 14th!!!

Passion Fruit Mousse Cupcakes... So luscious and perfect for several occasions (Valentine's Day, Baby Showers, and Mother's Day)!!!

I cannot believe that almost two years have already passed by…. It seems like only yesterday when I first debuted this blog– my baby!!!  Well, the baby is a toddler now, that has changed and  grown in many ways, although its essence has remained the same: sharing the one-of-a-kind cuisine of Brazil with the world.  I am both happy and proud to be its Mom, but I could not have done without you, dear readers, who have supported FBTY over these years. Thank you very much for your interest in the wonderful cuisine of my beloved  Brazil, for following the blog on social media, and for putting a smile on my face with your questions and comments.  It means all the world to me!  Since last year we celebrated FBTY’s first birthday with a Crazy Gal Cake (Bolo Nega Maluca) made with chocolate, this year we will be celebrating it with these passion fruit mousse cupcakes.

For FBTY’s birthday, we just had to celebrate with cake — decorated with roses… especially for you!  These passion fruit cupcakes are dense yet fluffy, filled with a creamy passion fruit mousse (a staple in Brazilian cuisine), and frosted with vanilla butter cream… Yummmm!!!  They are also great for baby showers, weddings, Mother’s Day, and of course, V-day!

Passion Fruit Mousse Cupcakes... So luscious and perfect for several occasions such as Valentine's Day, Baby Showers, and Mother's Day!!!

I hope that you make these romantic passion fruit mousse cupcakes and share them with your Valentine … In fact, I hope you don’t mind if I consider you as one of my valentines!!!

Passion Fruit Mousse Cupcakes... So luscious and perfect for many occasions (Valentine's Day, Baby Showers, and Mother's Day)!

If you would also like to add a decadent chocolate treat to your list, try our Chocolate Raspberry Brownie Stacks or Beer Brigadeiros.

For now, deliciousness and roses are waiting entirely just for you…

Happy Birthday, From Brazil To You!

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Happy Valentine’s Day to all!!!

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Print Recipe
Passion Fruit Mousse Cupcakes
Luscious and aphrodisiac Passion Fruit Cupcakes filled with Passion Fruit Mousse and Topped with Vanilla Butter Cream Frosting.
Passion-fruit-mousse-cupcakes
Votes: 8
Rating: 4.5
You:
Rate this recipe!
Course Dessert
Prep Time 20 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Dessert
Prep Time 20 minutes
Cook Time 15 minutes
Servings
Ingredients
Passion-fruit-mousse-cupcakes
Votes: 8
Rating: 4.5
You:
Rate this recipe!
Instructions
  1. To make the passion fruit cupcake batter, preheat oven to 350 degrees F (178 degrees C). Line a cupcake tin and reserve.
  2. In a medium-sized bowl, stir in together the dry ingredients: flour, baking soda, baking powder, and salt. Set aside.
  3. In a small bowl, combine the liquid ingredients: coconut milk or whole milk, passion fruit juice, and vanilla. Set aside.
  4. In a large mixing bowl with paddle attachment, beat softened butter for about 1 minute on medium speed. Then add the sugar, beating at low speed until light and fluffy (about 3 minutes). Add eggs, one at a time, to the sugar mixture, beating well on low speed after each addition. Alternately, add the dry ingredients or flour mixture and the reserved liquid ingredients or passion fruit mixture to the egg mixture, beating well after each addition.
  5. Using an ice cream scoop, fill cupcake liners 3/4 full with the batter. Bake for 15 minutes or until cupcakes are puffy and bounce back when lightly touched. Let cool completely on a rack before filling with passion fruit mousse and frosting.
  6. To make the passion fruit mousse, whisk all the 3 ingredients together until obtaining a homogeneous mixture. Fill cupcakes with passion fruit mousse by first cutting out a small plug in the center of each cupcake using a paring knife. The plug should be to about one half of the vertical depth of the cupcake. Reserve the cupcake plug. Pipe passion fruit mousse into each hole. Close the hole with the reserved plug -- this will require trimming off most of the bottom part of the plug so that when replaced in the hole the plug will be level with the rest of the top of the cupcake, and will not squeeze out the mousse. Place filled cupcakes in the refrigerator.
  7. For the vanilla butter cream frosting: In a large mixing bowl with paddle attachment, combine softened unsalted butter, sugar, and salt, beating well until mixture is homogeneous. Add the cream/milk and vanilla. Beat for an additional 3-5 minutes or until smooth and creamy. Beat in both gel food colorings.
  8. Using a Wilton 2D closed Star tip, pipe a rose on top of each cupcake, starting from the center and making 2 steady circles around the center (This video explains well how to do it). I also used cupcake gems (white pearls) to decorate the cupcakes. Serve and enjoy!
Recipe Notes

Store frosted cupcakes in a clean airtight container (single layer) and let come to room temperature 15-20 minutes before serving.

Passion fruit mousse cupcakes are aphrodisiac and great for valentine’s day, baby showers, and mother’s day… I love these passion fruit mousse cupcakes. I hope you make these delicious passion fruit mousse cupcakes! Passion fruit mousse cupcakes….

Passion fruit mousse cupcakes are super delicious! Enjoy our passion fruit mousse cupcakes. 

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Happy Birthday Balloon Image credit: daboost / 123RF Stock Photo

Valentine’s Day Image credit: wawritto / 123RF Stock Photo

Continue Reading 36

Upside-Down Panettone French Toast (Rabanada de Panetone) and The Story Behind Panettone

Who doesn’t love panettone?  At my table, it is a family tradition!  In Brazil, Christmas dishes can vary from one region to the next, or even from family to family, yet panettone seems to be a near-unanimous national preference. Old-fashioned French toast (or rabanada in Portuguese) is another tradition handed down by my late maternal Grandmother,  a Portuguese descendant. By uniting two family traditions, I came up with my own, with this scrumptious Upside-Down Panettone French Toast (Rabanada de Panetone) — a festive treat that can be served either for Christmas breakfast or as a dessert.   Way cool, don’t you think?

Upside-Down Panettone French Toast (Rabanada de Panetone)

‘Wait a minute!  Isn’t panettone Italian?’ someone might ask… So ‘why is panettone a tradition in Brazil?’ Good question!

This dome-shaped sweet bread loaf from Milan, Italy is a tradition in Brazil because my native country is home to the largest number of Italians outside of Italy.  🙂  They have brought their traditions along with them, and influenced both Brazil’s cuisine and its culture — especially in the Southern and Southeastern regions.

Although panettone is marketed under several brand names around the world, Bauducco is the most popular one in Brazil.  In recent years, Brazilian-made panettone has been available in the US at Walmart supermarkets, among other places. Panettone is also enjoyed in many other countries in South America, Portugal, Southeastern France, Spain, Germany, and Switzerland.  Its popularity is due to its delicious taste, low cost, and abundance.  The most traditional type contains candied fruits and raisins– but nowadays, many variations are available, such as this one with chocolate chips.

Panettone and Its Story...

Some of the other panettone flavors found in different parts of the world include tiramisu, lemon, pear, fig, and herbs.

Panettone is far older than one might imagine.  Its origins date back to the Roman Empire, when ancient Romans used to sweeten a type of leavened cake with honey.  Many centuries later, in its previous fruitcake-like shape, it appears in a sixteenth-century painting by the Flemish Renaissance painter Pieter Brueghel the Elder…

A scholar, a peasant and a knight under a tree in the Land of Plenty. Pieter Bruegel the Elder -- The Land of Cockaygne, 1567

…as well as receiving mention in a contemporary cookbook of that time, Opera dell’arte del cucinare,  penned by Bartolomeo Scappi — personal chef to popes and cardinals.

But only later, in the 18th century, did panettone come to be associated with Christmas.   It was referred to in the writings of the Milanese illuminist Pietro Verri, who recorded its name as “Pane di Tono” (luxury cake).

In the early 20th century, panettone began to be produced in large quantities in Italy, where it acquired its present tall, domed shape and light texture.  Its popularity soon spread to other countries, where it began to take on different flavors.

Nearly all who take a bite become instant fans.  Personally, I can enjoy panettone plain, toasted and spread with butter or jam, in sweet sandwiches, tiramisu, trifles, bread puddings, panettone french toasts, and in many other culinary creations.

Upside-Down Panettone French Toast (Rabanada de Panetone)

OK, I confess it…  I’m a huge fan of panettone!  Great is whoever invented it, and blessed are we who can feast our souls enjoying its sweet, airy richness.  Well, whether Bauducco brand or not, grab your panettone and come to the kitchen with me to prepare the best panettone French toast that you will ever have…

Upside-Down Panettone French Toast (Rabanada de Panetone)

xx

P.S.: I am curious… What is your favorite panettone (brand and flavor)?

Print Recipe
Upside-Down Panettone French Toast
A festive, gorgeous french toast made from panettone, pears, and raspberries, that can be served for Christmas breakfast or as a dessert.
Rabanada-de-panetone
Votes: 8
Rating: 5
You:
Rate this recipe!
Prep Time 25 minutes
Cook Time 35 minutes
Servings
Ingredients
Prep Time 25 minutes
Cook Time 35 minutes
Servings
Ingredients
Rabanada-de-panetone
Votes: 8
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees F (177 degrees C).
  2. Peel and slice pears crosswise into rounds about 1/2-inch thick. Remove seeds carefully with a sharp paring knife. Using a medium to small star shape cookie cutter, cut into stars. Place the star-shaped pears in a large bowl, and toss all sides gently with a mixture of lemon juice (to prevent discoloration), cinnamon, and nutmeg.
  3. In a large non-stick skillet, melt the butter over medium-high heat. Add the star-shaped pears and sauté for about 30 seconds. Add 2 tablespoons of the brown sugar and cook, agitating the skillet, until the sugar has dissolved (about 30-60 seconds). Remove from heat.
  4. Lightly grease a dark 9- inch round baking pan with butter (or butter flavored non-stick cooking spray). Arrange the star-shaped sautéed pears into the buttered pan. Then, arrange raspberries (about 1 to 1-1/2 cups) in the empty spaces and sprinkle raspberries with a pinch of powdered sugar.
  5. In a large bowl, beat the eggs, then whisk in milk, white sugar, and vanilla. Dip, tossing gently, panettone cubes into the egg-milk-sugar mixture just to moisten. Using a slotted spoon, transfer half of the panettone cubes to the pan, arranging into a single layer over the layered fruits until no empty spaces are seen.
  6. In a small bowl, mash with a fork 1 cup of raspberries with 1 tablespoon of powdered sugar. Then, pour and spread this berry mixture over the layered panettone cubes. Using a teaspoon, spoon mascarpone cheese over the mashed raspberries (or place cream cheese cubes over the panettone cubes) .
  7. Next, layer the remaining panettone cubes on top and pour any leftover egg-milk-sugar mixture over the layered panettone cubes, making sure that there is no empty space left. (At this point, the panettone French toast can be covered and refrigerated overnight if desired).
  8. Sprinkle 2 tablespoon of brown sugar on top and bake the panettone French toast, uncovered, for about 35-40 minutes or until the top is golden. Allow to cool for 5 minutes on a rack.
  9. Run a knife around the edges gently. Place a serving tray/plate over the top of the pan, and carefully flip it over to unmold the panettone French toast onto the plate. If desired, sift a bit of powdered sugar on top of the panettone French toast to give a snow effect and garnish with fresh mint leaves. Extra fresh berries can be served on the side. Serve panettone french toast warm for breakfast, or chilled as a dessert (In this last case, drizzle berry coulis or Port wine sauce on top).
Recipe Notes

Raspberries are cultivated in both Southern and Southeastern Brazil.

Panettone French Toast… and panettone French toast…

…Panettone French toast.  Upside-down panettone French toast!  Festive panettone French toast 

my panettone French toast.  A delightful panettone French toast served for breakfast… 

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Banana-coffee-chai-smoothie

Banana Coffee Chai Smoothie

Sharing is Caring: Facebook Twitter Pinterest Email YummlyI grew up drinking fruit smoothies at breakfast time. Banana smoothies used to be some of my favorites (besides guava, papaya, and avocado smoothies)….It has been a while since I have had one. So this morning I decided to remember old times — but with a little difference. […]

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Vanilla Bean Churros with Chocolate Sauce

I love churros! Well, more specifically these Vanilla Bean Churros filled with Chocolate Sauce

Although originally from Spain, churros are a very popular treat in much of South America, including in Brazil. The difference is that in Brazil they are not dipped in chocolate sauce but rather are stuffed inside with either a chocolate sauce filling or with other filling flavors such as guava sauce, dulce de leche, chocolate sauce, etc. They are often sold and enjoyed as a dessert snack on the streets, at mall kiosks, or in cafés.

They have come to be one of my children’s favorite snacks — because of their mild sweetness and, of course, their delicious crunchiness.  Besides being economical and a real crowd-pleaser, churros are perfect to eat with a cup of milk – just like cookies.

To make these Spanish doughnuts tastier, I have added vanilla bean to the original recipe.  Since they are filled with chocolate sauce (Brazilian-style) instead of dipped in it (Spanish-style), I am categorizing these churros with chocolate sauce as Brazilian.

I hope you enjoy them with a good cup of café com leite (café au lait).

xx

Vanilla Bean Churros with Chocolate Sauce

Print Recipe
Vanilla Bean Churros with Chocolate Sauce
Vanilla bean churros filled with chocolate sauce... one of the easiest and most scrumptious pastires ever!
Instructions
  1. In a medium saucepan over medium heat, combine water, sugar, salt, and oil. Scrape the seeds from the vanilla pod into the pot with a small spoon, and then add the scraped-out pod to the pot. Bring to a boil, stir, and remove from heat. Remove the split vanilla bean pod and discard. Mix in the flour for about 30 seconds until it forms a ball of dough.
  2. In a fryer, heat oil to 375 F (190 degrees C). Put the dough in a churrero or a piping bag with a large star tip attached. Twist and close the bag. Hold the bag or the churrero upright and straight over the hot oil fryer (so the churros come out straight), then squeeze out an appropriate length of dough (the length of the churros should be slightly longer than the index finger of the hand, approximately 9 cm). After it is squeezed out, separate each churro from the piping bag using a sharp knife and let drop straight into the hot oil.
  3. Fry them until golden brown (about 2-3 minutes per batch), turning occasionally to achieve an uniform color on all sides (do not fry more than 4 or 5 churros at a time because the temperature of the fryer will decrease and this will adversely affect the final product). Remove the churros from the hot oil with a slotted spoon and place on a shallow baking pan lined with paper towels to drain. If you have used a piping bag, the churros won't have a hole. Let them cool a bit and hold the churros upright; then, make a central hole lengthwise from the top almost through to the bottom using a wood skewer. Pass the churros in the cinnamon-nutmeg-sugar mixture to coat while they are still warm. Place the chocolate sauce in a plastic bottle with a fine tip and pipe the sauce into the hole in the churros. Serve warm. Enjoy!!!
  4. To prepare the chocolate sauce: Bring cream to a boil in a small saucepan over medium-high heat. Pour cream over chocolate in a glass bowl. Let stand for about 30-40 seconds. Add butter and whisk the mixture well until smooth. Stir in the vanilla. Place into a plastic bottle with a fine tip. Pipe into each churro while still warm.

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Avocado Crème Brûlée and Our First Giveaway…

Sharing is Caring: Facebook Twitter Pinterest Email YummlyThis is our first ever giveaway… a giveaway to celebrate the first anniversary of From Brazil To You.  This is also our first avocado dessert here — Avocado Crème Brûlée. I can hardly believe that almost one full year has passed.  Can you?  It certainly has been a busy year — […]

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