Please help me celebrate this milestone for Brazilian cuisine, when Quindim recipe made it to the cover of Food & Wine (issue May 2021), through the writings of Dr. Jessica B.Harris, a historian, journalist, and author of 12 critically acclaimed books documenting the foods the African Diaspora.
I met Dr. Harris at a food conference and when she started to speak fluent Portuguese with me, I flipped out! She loves Brazil, and has written extensively about my country, including the 1992 cookbook Tasting Brazil: Regional Recipes and Reminiscences. It’s hard to explain how wonderful it feels when an American falls in love with your country so deeply that they travel extensively, document their discoveries, and publish their findings.
I remember in the 80’s and 90’s growing up in Brazil, and meeting internationals who adopted Brazil as their new country was absolutely common. That movement had another wave up around 2010, when Brazilian economy was booming, and new oil was discovered on the coast of Rio.
I yearn for the days when Brazilian cuisine will be as popular as Indian, Italian, or Chinese. I can only imagine about a Brazilian cooking revolution that exists in my dreams. Brazilian cookbooks are my legacy and that’s a mission of joy and love. This Quindim recipe embellished the pages of Food & Wine (issue May 2021) and restored my senses and hopes for Brazilian cooking. Thank you, Dr. Jessica Harris! Thank you, Food & Wine magazine!
You can watch a video of this recipe on my YouTube Channel here.
Adapted from Food & Wine May 2021
Recipe by Dr. Jessica B Harris
12 large egg yolks
1 ¾ cups granulated sugar
6 oz frozen unsweetened shredded coconut
2 tablespoons unsalted butter, melted, plus more for the greasing muffin
¼ teaspoon kosher salt
2 large egg whites
Hot water as needed
Preheat the oven to 350˚F. Grease a 12-cup standard muffin tin with softened butter and set aside. Using a rubber spatula, press egg yolks through a fine wire mesh strainer into a medium bowl. Set aside.
Stir together sugar, coconut, melted butter and salt in a medium bowl. Gradually add egg yolks in 4 additions, stirring well after each addition. Whisk egg whites in a separate medium bowl until stiff peaks form, 1 to 2 minutes. Fold whites into coconut mixture. Divide coconut mixture evenly among prepared muffin cups (about 1/3 cup each). Place muffin tin in a large sturdy roasting pan. Add hot water to the pan to come halfway up sides of muffin cups. Carefully transfer to preheated oven. Bake until quindims are set and tops are golden brown, 34 to 38 minutes. Carefully remove quindim from the oven. Leave the oven on. Remove the muffin tin from the pan; leave water in the pan and set aside.
Let que quindim cool completely on a wire rack, about 1 hour. During the last 10 minutes of cooling, return roasting pan with water to oven, you’ll use the hot water to help loosed the quindim from the muffin tin.
Remove the pan with water from the oven. Run a small offset spatula around the sides of each quindim to loosen from muffin tin. Carefully dip muffin tin into hot water for 5 seconds to loosen quindim. Invert muffin tin onto a baking sheet and tap on counter to release quindim from tin. Serve at room temperature or chilled.
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