Dulce de Leche and Coconut Roulade


Dulce de Leche is present in all of cuisines of Latin America. From Chile to Venezuela, Argentina to Brazil. In fact, there is an unofficial rivalry between who invented dulce de leche: Argentineans from the region of La Paila claim the glory, and we Brazilians, also fight for the title. It is true, especially to the state of Minas Gerais, in the heart of Brazil’s dairy country. As I am from Rio, I never paid that much attention. Perhaps, this kind of competition matters very little to most cooks—myself included—as it is what you can do with dulce de leche that matters most. Like this Roulade! Indulge!

Serves 6 to 8

For the Cake:

5 eggs, separated

Pinch salt

¾ cup (105g) flour, sifted

½ cup + 1 tablespoon (125g) sugar


To Soak the Cake:

1 cup coconut milk, heated and cooled (to soak the cake)

1 teaspoon vanilla extract


For the Filling:

2 cups (600g) store bought dulce de letche

½ cup (40g) unsweetened grated coconut


For the Glaze:

½ cup heavy cream

5.3 oz (150g) (about ½ cup) dulce de leche


Equipment: 12X18X1 inch sheet cake pan greased with butter, lined with parchment paper and greased again (do not let the paper go up the sides of the pan). Have a clean kitchen towel and sugar handy.


  • Prepare the Cake: Pre-heat the oven to 350˚F. Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Add a pinch of salt and start beating until the whites start to foam and rise. Gradually add the sugar and beat until they become a firm meringue reaching soft peaks, about 4 minutes.
  • In another bowl, lightly whisk the yolks together. Gently scoop one third of the meringue and fold with the yolks. Now scrape the lightened yolks onto the meringue, and fold everything together using a large rubber spatula. Mix in the flour, and fold carefully, rubbing the sides and the bottom center of the mold, making sure there are no pockets of flour. The cake will deflate a little—that’s normal, but it should still look fluffily.
  • Pour the cake batter onto the prepared sheet pan, and spread out evenly with an off set spatula. Bake in the oven until it looks very lightly golden brown, and uniformly puffed, about 12-16 minutes. (Attention: If you over bake, even by a few minutes, the cake will dry out and become un-rollable.)
  • Meanwhile, Prepare the Coconut Milk: In a small saucepan bring the coconut milk to a low boil then let it cool completely. Whisk in the vanilla extract.
  • Remove the cake from the oven and let it rest 2 minutes inside the pan while you prepare the wet towel: wet a kitchen towel completely, twist, and remove excess water. Stretch on a clean counter. Invert the cake onto the towel, remove the pan, and carefully peel off the parchment paper. If the edges are slightly dry, trim it. Let it cool at room temperature.
  • Soak the Cake: Brush the cake with coconut milk.
  • Spread the Filling: In a bowl, mix together the dulce de leche with the coconut.
  • Using an off set spatula, spread the filling across the entire cake.
  • Roll the Cake: Using the towel to help you, gently lift and roll the cake, starting with the long side farthest from you and finish so that the seam is on the bottom. Trim the two outer sides to make a clean cut. Transfer to a rack.
  • Glaze the Cake: Put the dulce de leche in a bowl. In a medium saucepan heat the heavy cream; pour onto the dulce de leche and whisk well. Pour over the rolled cake and carefully transfer to a rectangular plate. Serve at room temperature.



Cashew Fruit Sorbet

Cashew Fruit Sorbet

Picking fresh cashew fruit at Rio's farmer's market

Picking fresh cashew fruit at Rio’s farmer’s market

Don’t think that cashew is too exotic of a fruit. Buying the frozen pulp is as easy as any other frozen pulp and making this recipe at home is a great way to invoke a carioca getaway!

Cashew Fruit Sorbet

Cashew Fruit Sorbet

Makes 1 quart of ice cream


¼ teaspoon gelatin powder

1 tablespoon plus 1 cup (250 ml) water

1 ¼ cups (265g) sugar

2 tablespoons (50g) light corn syrup

2 cups (500ml) cashew fruit pulp

Few drops of lime or lemon juice

  • In a small bowl mix the gelatin with 1 tablespoon of water and soak for 3 to 5 minutes.
  • Meanwhile, place the remaining 1 cup of water, sugar, and corn syrup in a medium sauce pan and bring to boil. Cook until the sugar is completely dissolved, about 3 to 5 minutes. Remove from the heat and whisk in the gelatin. Allow the syrup to cool at room temperature.
  • Whisk in the cashew fruit. Taste and adjust with a few drops of lemon juice. Chill overnight.
  • Run the mixture through an ice cream machine according to the manufacturer’s instructions until it becomes creamy. Use a rubber spatula to scrape the ice cream into a plastic container (take the time to enjoy some now, freshly out of the machine is my favorite time to eat ice cream). Cover with a tight lid and reserve in the freezer for up to 1 month.


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Chocolate Cupuacú Pudding

Chocolate Cupuacú Pudding


Cupuaçu is a fruit that grows in the Amazon and is in the same family as the cacao. The pulp is removed from the seeds and then used in cooking. For me, its scent recalls the exotic perfumes of the Amazon. Cupuaçu’s taste is quite hard to describe, but it falls somewhere between a banana and white chocolate, with a tang at the end.

Most likely, you will find cupuaçu being sold in the US in a pasteurized and frozen form. I like to buy it directly from www.kajafruit.com or whenever I see it in the freezer of Brazilian and Latin specialty stores. When using, I drain the water accumulated in the bag and try to use just the pulp (that helps the pastry cream to become less runny).

Serves 8


For the Chocolate Crumble:

1/3 cup all-purpose flour

1 tablespoon cornstarch

2 tablespoons cocoa powder

¼ cup almond flour

1/8 teaspoon salt

¼ cup + 2 tablespoon sugar

4 tablespoons unsalted butter at room temperature


For the Cupuacu Layer:

1 cup whole milk

3 large egg yolks

1/3 cup plus 1 tablespoon sugar

1 tablespoon all purpose flour, sifted

2 tablespoons cornstarch, sifted

2/3 cup (140 g) cupuaçu pulp, thawed


For the Chocolate Layer:

½ pound (225g) semi sweet chocolate (55 to 65 %)

1 ¼ cup heavy cream

Equipment: 8 wine glasses or glass ramekins


Prepare the Chocolate Crumble:

  • Pre-heat the oven to 350˚F.
  • In the bowl of an electric mixer fitted with the paddle attachment, mix all the chocolate crumble ingredients together until it resembles a coarse meal.
  • Spread the mixture onto a baking sheet and bake until it dries, about 12 to 14 minutes, rotating once.
  • Remove the pan from the oven and let cool at room temperature. (You can prepare it up to 2 days ahead of time and keep it in a plastic container covered with a tight-fitting lid in a cool and dry room temperature.)

Prepare the Cupuaçu Pastry Cream:

  • In a medium saucepan, heat the milk over medium heat.
  • In a medium bowl, whisk together the egg yolks and sugar until they become pale and yellow. Add the flour and cornstarch and whisk until blended and thick.
  • Gently drizzle some of the hot milk into the egg yolks to prevent curdling, then add the remaining milk. Transfer the mixture back to the saucepan, and cook over very low heat, whisking constantly (make sure to get into the edges of the pan), until it takes on a custard’s consistency, about 3 to 5 minutes.
  • Immediately scrape the pastry cream into a bowl and, while it’s still hot, whisk in the cupuaçu pulp. The custard will get a little runny once the fruit is mixed in. Cool at room temperature, stirring it occasionally with a spatula. Wait until the cream is thoroughly cooled, to pour it into the glasses (this way it won’t fog up the glasses with steam).
  • Fill each glass with about ¼ cup of the cupuaçu cream (my favorite tool for this task in a pastry bag). Chill in the refrigerator for at least 4 hours before adding the ganache.

Prepare the Chocolate Ganache:

  • Chop the chocolate into small pieces and place it in a stainless steel bowl.
  • In a small saucepan, bring the heavy cream to a boil and immediately pour it over the chocolate. Stir the mixture carefully with a rubber spatula starting from the center of the bowl, gradually incorporating the whole mixture until it’s only just blended. Don’t over mix it or the ganache will break. Let it cool at room temperature for 20 to 30 minutes, stirring occasionally with a spatula- you don’t want to pour a hot ganache on top of the cupuaçu cream.
  • Transfer the ganache to a disposable pastry bag or zip-top bag with the corner cut.
  • Carefully squeeze the chocolate ganache over the cupuacu cream and tap the side of the glasses to make sure there are no pockets of air. Chill the glasses in the refrigerator for 3 hours or overnight.
  • Remove them from the refrigerator 30 minutes before serving. Garnish with the crumble.

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Red, White and Blueberries

Red, White and Blueberries

What could be more Brazilian-American than Blueberry Coconut Tarts?

I love the spirit surrounding the 4th July Holiday that lingers through the week, the month… It’s summer people! Music by Katie Perry playing on the back round (Fireworks! Of Course!), beaches surrounded by picnic tables, beer, good food and good friends. This recipe (inspired by Sono Bakery in Connecticut) is perfect for this time of year!

Blueberry Coconut Tarts

Blueberry Coconut Tarts


Blueberry Coconut Tarts


Makes five 4-inch fluted tarts


For the Dough:

2 cups (325g) all purpose flour

1 teaspoon salt

1 cup (2 sticks, 230g) butter

¼ cup (45g) sugar

1 large egg

1 large egg yolk


For the Filling:

½ cup heavy cream

6 tablespoons coconut milk

2/3 cup sugar

¼ teaspoon salt

1 teaspoon vanilla extract

1 cup blueberries

2 cups (about 180g) unsweetened grated coconut


  • Make The Dough: In a bowl, whisk flour and salt together.
  • In the bowl of a mixer fitted with the paddle attachment, beat butter and sugar on low speed, scraping down the sides of the bowl occasionally, until well combined, 4-5 minutes.
  • Add the egg and egg yolk continue beating, scrape down the sides of the bowl at least once, until the mixture is well blended, 3 to 4 minutes.
  • Turn off the mixer, and add flour to the butter/egg mixture. Pulse the mixer until just combined. Don’t over mix.
  • Turn the dough onto a lightly floured work surface. Shape dough into a disk and wrap in plastic wrap. Refrigerate for at least 1 hour, or preferably overnight.
  • Roll out the dough on a lightly floured surface to about 1/8-inch thickness and fit into the tart molds, pressing evenly over the bottom and up the sides of the pans trying to have the smoothest dough as possible. Chill for another 20 minutes.
  • Blind Bake the Dough: Pre-heat the oven to 350˚F. Prick the tarelets with a fork. Bake the crust until it is a matte, pale, golden color, about 15 minutes. Remove from the oven and cool completely. Dough has a tendency to shrink during baking time, that’s normal.
Blind baked tarts

Blind baked tarts

  • Prepare the Filling: In a medium saucepan, bring the cream, coconut milk, sugar and salt to a boil over medium heat. Cook for about 5 minutes then remove from the heat and let it sit for 10 minutes to cool slightly. Stir the vanilla extract and mix well.
  • Fold in the blueberries and coconut.


  • Divide the blueberry mixture among the pastry shells 7394 and bake at 350˚F until the coconut is lightly toasted and the juices are bubbling around the edges, 20 to 25 minutes. Transfer to a wire rack to cook completely before serving.
Ready to eat! Happy Summer!

Ready to eat! Happy Summer!

Chocolate Custard Pie

Chocolate Custard Pie

Chocolate Custard Pie

Chocolate Custard Pie

Chocolate Custard Pie

I baked this triple chocolate heaven for a BBQ over a friend’s house this past weekend, and the tart was gone in a jiff! The crust is based on a layer of chocolate graham crust, with a silky interior baked custard, and a shiny glaze on top. Kids loved it and wanted to take photos with the tart! Adults alike…

This pie really is a celebration of summer, kids, friends, and chocolate—all of my favorite things! Here is to another great recipe!

Serves 8 to 10

For the Crust:

1 cup chocolate graham crumbs (about nine 5X2” crackers, I used Nabisco brand)

2 tablespoons sugar

4 tablespoons unsalted butter, melted and cooled


For the Filling:

1 ½ cups heavy cream

9 oz (255g) semi sweet chocolate, chopped finely

2 large eggs

1 teaspoon vanilla extract

Pinch salt

For the Glaze:

2 tablespoons heavy cream

1 oz (30g) semi sweet chocolate

1 tablespoon warm water


Equipment: 9-inch pie pan

  • Prepare the Crust: Pre-heat the oven to 350˚F.
  • In the bowl of a food processor, combine the graham crumbs and sugar. Process until well combined then slowly drizzle in the butter until the crumbs are uniformly moist.


  • Using your hands and fingers, press the mixture into the pan, patting an even layer over the bottom and all the way up the sides of the pan).


  •  Bake the crust for 10 to 12 minutes then transfer the pan to a wire rack to cool completely.


  • Prepare the Filling: In a medium saucepan, bring cream to a boil over medium heat. Pour over chopped chocolate in a bowl and let it stand for 2 minutes, allowing the heat of the cream to melt the chocolate (make sure the chocolate is chopped really finely to facilitate melting process). Using a rubber spatula, gently stir, starting from the center and slowly incorporating the whole mixture. Congratulations! You have just made a ganache! Let it cool for 10 minutes.
Say Ganache!

Say Ganache!

  • Whisk together the eggs, vanilla, and small pinch of salt and stir into ganache, mix well. Pour into cooled crust. Bake until filling is just set, about 20 minutes (center will continue to set as the tart cools). Cool completely for at least 1 hour, preferably overnight. You can prepare the tart up to this point up to 5 days ahead of time and keep wrapped in the fridge.
  • Prepare the Glaze: Bring tart to room temperature at least 1 hour before glazing. Bring cream to boil and remove from the heat. Pour over chopped chocolate and make a ganache again (now this time, because it’s such a small amount of cream, you may want to chop the chocolate even finer). This in out with warm water and pour over the tart, tilting and rotating, making sure glaze reaches all around the pie. Let it sit for another hour before serving.
Alex, 11 years old, has his eyes on the pie!

Alex, 11 years old, has his eyes on the pie!

Luiza, 13 years old, ready to devour!

Luiza, 13 years old, ready to devour!

Mom Daniela and daughter Isabella enjoying a piece of chocolate pie

Mom Daniela and daughter Isabella enjoying a piece of chocolate pie

Silky, creamy interior

Silky, creamy interior

More beautiful kids, the light of our future! On the left, Kevin, 7 years old (love his fire red hair) and Isabella!

More beautiful kids, the light of our future! Isabella, 4 and Kevin, 7.





Molten Brigadeiro Cake

Molten Brigadeiro Cake


For the Brigadeiro

1 14 ounce can sweetened condensed milk
1 teaspoon unsweetened cocoa powder
2 ounces 70 percent dark chocolate, chopped

For the Cake
1/2 cup or 1 stick unsalted butter
2 whole eggs
2 egg yolks
1/8 teaspoon salt
1 tablespoon sugar
1 teaspoon vanilla extract
1/4 cup all-purpose flour, sifted, plus more for molds


Preheat the oven to 350˚F.

Make the Brigadeiro: In a heavy saucepan, place the condensed milk, cocoa powder, and chocolate, and bring to a boil over medium heat, whisking constantly. When the mixture begins to bubble and the chocolate melts, reduce the heat to low and continue whisking for another 3-5 minutes until the mixture has thickened like fudge. You should be able to tilt the pan and the whole batter will slide, leaving the sticky fudge on the bottom of the pan. Slide the batter into a large bowl without scraping it. You don’t want to incorporate any of the thick residues on the bottom of the pan. Set aside.

Prepare the cake batter: In a medium saucepan, melt the butter over low heat. Pour into brigadeiro and whisk vigorously until smooth. At first the mixture will totally curdle and break. You will think this recipe cannot possibly work, but keep whisking constantly until the mixture comes together again emulsified.

In a separate bowl, beat together the eggs, yolks, salt, sugar and vanilla. Add into the brigadeiro and whisk until homogeneous. Add the flour and mix just until blended, using a spatula.

Pour the batter into foil cups filling them almost to the top (leave about ¼ inch). You can prepare the recipe up to this point and refrigerate for 5 days.

Bake in the oven for 7-9 minutes, or until the edges are firm but the center is still soft. Invert onto a dessert plate. Serve with ice cream (pistachio, ginger, coconut or vanilla are all flavors that work well with this dessert).

NOTE: A word of advice about this molten cake: butter and flour the pan really well. It’s so frustrating when the cake doesn’t come out of the pan properly, and part of the cake is still clinging to the pan. So don’t rely on a thin coating of grease spray; use soft butter—not melted—and shake off the excess flour.

Apricot Cake Gloriously Delicious

Apricot Cake, Gloriously Delicious


Apricots are now having their run in the markets and showing up in seasonal cooking and baking. But I guess the leading role for apricots have always been jams and marmalades. Dense with chunks of fruit, apricot marmalade is one of the best ways of preserving such wonderful produce, something I have happily prepared a few times before.

Apricot is a beautiful fruit, with summer orange-red skin and orange flesh. Its mild, undistinctive flavor, vaguely reminiscent of plums, peaches and nectarines, means that it is hard not to fall in love with them, especially now, at the peak of their season.

This summer, I wanted to come up with a recipe that preserves the fresh taste of apricots, but altering the flavor profile. My first thought was to use the apricots fresh, not only do they stand up for baking, but they release their sweetness in delicate ways. Then I decided to go the cake route.

Fruit cake is an old concept, but the beauty of this cake is the simple alchemy of butter, sugar and eggs. Mixed with apricots, this cake is magnificent.

I love vanilla extract, but then I also love almond extract, so I added a little of both. You can go stronger with dark rum or perhaps Grand Marnier. Really, any fruit liquor with nice flavor will do. I like to make the batter using an electric mixer, but you can also use a food processor. Just don’t over process once you add the flour, or the cake will be though. You can bake this in a large round cake mold as I suggest in the recipe, or individual ones.

All in all, my apricot cake was simple and delicious, a bit less sweet than the traditional ones, but just as buttery, rich and compelling.

Apricot Cake

Apricot Cake


Apricot Cake


1 cup all-purpose flour

2 teaspoons baking powder

Small pinch table salt

1 stick (8 tablespoons) unsalted butter, at room temperature

¾ cup, plus ½ tablespoon sugar

2 large eggs

1 teaspoon vanilla extract

½ teaspoon almond extract

3 medium-ripe apricots, pitted, and cut into ½-inch wedges


Equipment: one 9-inch springform pan


  1. Preheat the oven to 350˚F with a rack in the center. Lightly coat a springform pan with cooking spray.
  2. Sift the flour, baking powder, and salt together.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and ¾ cup of the sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition, then beat in the vanilla and almond extracts.
  4. Reduce the speed to low, and add the flour mixture, mixing just until combined.
  5. Pour the batter in the prepared pan, spreading evenly with an offset spatula, then scatter the apricots over. Sprinkle the remaining ½ tablespoon of sugar on top.
  6. Bake until the cake is golden-brown and the top is firm but tender (cake will rise over the fruit, and that’s okay), 40 to 45 minutes. Cool in the pan for 10 minutes. Remove the sides of the pan, and cool to room temperature.

Catupiry: King Cream Cheese of Brazil


You probably never heard of this cream cheese but in Brazil Catupiry reigns. It’s one of the few Brazilian foods in which the trademark became the most important reference for the product (like Xerox or Google). The name Catupiry comes from the native Amazonian language “Tupi-Guarani”, and it means excellent.

Developed in 1911, by Mario Silvestrini, an immigrant from Ravenna, Italy, when he and his sister Isaira opened a tiny little store in Minas Gerais. Since 1949, the cheese is manufactured in Bebedouro, in the region of São Paulo, where they receive four millions liters of milk per month transported from many different farms.

Catupiry is made from fresh cow milk that is warmed, mixed with yeast, heavy cream, sour cream, and salt.

When I was a little girl, I remember buying Catupiry nestled in a small wooden box, but in recent years, the company changed the packaging to a plastic container instead, and today, Catupiry cheese is exported to Japan, Canada, United States, and many countries in Europe.

In terms of cooking technique, Catupiry is a cream cheese but more than anything else, it’s a brand. Its taste evokes the taste of cream, soft and rich, a little like St Andre, a little like butter, but mostly like itself. Burnished in golden color, it has a dense, silky texture, slightly sweet, and it remains a key ingredient in totemic Brazilian dishes.


There are other types of cream cheese in Brazil, though we refer to them as Requeijão. Most requeijão have a much thinner consistency than catupiry, and those are the ones used to spread on a piece of toast, like we apply Philadelphia cream cheese in the US, for example.

You can eat it plain, or simply spread on a piece of bread, but catupiry is mostly appreciated when paired with proteins, in stews or savory baked goods. Few proteins capture the heart of catupiry as chicken and shrimp. In the world of vegetables, I think of hearts of palm and broccolis. And, we cannot forget carne seca (Brazilian jerk meat). To any Brazilian, catupiry goes well with a world of foods.

Other than Romeo and Julieta—the classic combination of Goiabada com Catupiry (guava paste with catupiry)—the cheese has rarely extended to the dessert tray. But actually, it’s not a bad idea. In fact it’s a great one. I’ve been thinking about how to infiltrate catupiry in desserts in the past few months. Catupiry is, after all, a cream cheese, and cream cheese makes a significant contribution to the American pastry. So why not try it?

This led me here: Blueberry Catupiry Tart. I don’t know if this will become a trend, but let me tell you, right here, it worked pretty good .

Needless to say, as the rule goes for pie-crust, you want to work with cold ingredients, and that goes for the cheese as well. You blind bake the tart until it’s nice and crunchy. The pastry cream, is pretty straight forward, and in the end, you add the catupiry cheese. The fruit you will use for topping is up to you. I like blueberries because they have a long history of dating cream cheese (marcarpone and blueberries are featured in many lovely desserts), but you can use other berries as well. Strawberries would be rather nice too.


Catupiry Tart

Catupiry Cheese can be found at many Brazilian and Latin specialty stores. You can substitute for cream cheese or mascarpone.


Makes one 9-inch Tart

Serves 8


For the Crust:

1 cup (160g) all-purpose flour

1/8 teaspoon salt

1/8 teaspoon baking powder

6 tablespoons (80g) unsalted butter, cold, cut into cubes

¼ cup (60g) Catupiry cream cheese

1 to 2 tablespoons cold water


Catupiry Pastry Cream:

1 cup (250ml) milk, divided

5 tablespoons (55g) sugar, divided

4 large egg yolks

2 ½ tablespoons (18g) cornstarch

¾ cup (150g) Catupiry Cream cheese

1 teaspoon vanilla extract

¾ cup (175ml) heavy cream


Blueberry Topping:

2 ½ cups blueberries

1 tablespoon sugar

1 tablespoon water

Equipment: 9- inch fluted pan with removable bottom


  1. Prepare the Crust: Combine the flour, salt, and baking powder in the bowl of a food processor. Cut the Catupiry cream cheese into 3 or 4 pieces and add it to the flour. Buzz for about 20 seconds or until the mixture resembles a coarse meal. Add the butter and buzz again. Add the water until dough forms into a ball. (Depending on the humidity level, you might need as much as 2 to 3 tablespoons of cold water.)
  2. Place the dough onto a floured surface and gather into a ball, then flat into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes. (This can be done up to 5 days ahead).
  3. Pre-heat the oven to 350˚F.
  4. On a lightly floured surface, roll the dough into a circle between 1/16 and 1/8 inch thick, lifting the dough often, and making sure that the work surface and the dough are amply floured at all times. Roll the dough up and around your rolling pin then unroll it onto the tart mold. Fit the dough into the bottom and up the sides of the mold. If the dough cracks or splits as you work, don’t worry—patch the cracks with scraps using a wet finger to “glue” them in place.
  5. Butter the shiny side of a piece of parchment paper or aluminum foil, and fit the paper, butter side down against the crust. Place some dry beans or pie weights. Bake for 25 minutes, remove the foil, and bake for another 8 minutes, until nicely golden brown. Transfer to a wire rack.
  6. Prepare the Catupiry Pastry Cream: Combine ¾ cup of the milk and 3 tablespoons of the sugar in a medium sauce pan and bring to a simmer over medium heat. Meanwhile, in a large bowl, whisk together the egg yolks, cornstarch, and the reamining 2 tablespoons of sugar. Whisk the remaining ¼ cup of milk into the egg yolk mixture. Remove the milk mixture from the heat and add a little at a time to the egg yolk mixture, whisking constantly to keep the yolks from cooking. Pour the mixture back into the sauce pan and cook over low heat whisking constantly, until it thickens. Add the catupiry and vanilla extract and whisk until smooth. Cool at room temperature stirring occasionally.
  7. In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream until soft peaks. Whisk the pastry cream vigorously to eliminate any lumps, then fold the whipped cream into the pastry cream. Chill until you’re ready to assemble the dessert. This can be done up to 2 days ahead of time.
  8. Make the Bluepberry Topping: In a medium saucepan, mix 1 cup of the blueberries with the sugar and water. Cook over low heat until the berries have broken down, about 5 minutes. Strain the cooked berries into a bowl and discard the solids. Add the remaining 1½ cups whole berries to the cooked berry syrup and toss to combine.
  9. Assemble the Pie: Spoon the pastry cream into the tart shell and top with the blueberries. Serve soon after assembling.



Cashew Cookies

Cashew Cookies

Cashew Fruit

Cashew Fruit

In a quirk of holiday cookie extravaganzas featured in so many publications this time of the year, my sister in law asked me what is a classic cookie in Brazil.

Pão de Mel? Bem Casado? I started to think about our Brazilian repertoire. As an unapologetic nibbler of nuts, my thoughts turned to cashew fruit, in Portuguese called “ Cajú” and remembered old versions of Gourmet magazines with its infinite cookie possibilities.

The beautiful mixture of red, orange and red color makes cashew fruit of the most used symbols of Brazilian tropicalism, and its delicious taste is quite different from other fruits, displaying a tannins trait, an astringent woody and pucker feel, common in black teas, red wines and other unripe fruits.

From Cashews to Cookies 3

Because of this quality, the fruit is rarely consumed in its raw state. It is mostly sold in pulps, and featured in juices, ice creams, jellies, drinks, and candies. But it is the castanha de cajú— the nut— that has the most importance economically speaking.

Brazil stands as a significant producer and exporter of cashew nuts followed by India and Vietnam. Most of the cashews nuts harvested in Brazil are destined for export to Europe, Japan, and North America. The US alone imports about 35,000 tons annually according to latest statistics.

Although cashew fruit is grown in all tropical states of the country, the biggest producers are the states of Ceará, Piauí, and Rio Grande do Norte.

Inspired by this bonanza of cashew nuts sold in Brazil, I decided to feature this recipe for cashew cookies.

Man selling cashew nuts on the beach

Man selling cashew nuts on the beach

The dough is as easy as shortbread but the taste of cashews give a nutty aroma, perfect to satisfy any nut nibbler. I also love how the texture of cashews never get completely crack crunchy, like other nuts, for cashew nut has a softer bite, and when combined with the crunchy cookie, it makes the perfect cookie combination.

This cookie is simple and versatile. You can omit the cashews on top and fill it with a chocolate spread. You can also dip into chocolate. You can sandwich with jam in between… the possibilities are endless.

If you like to make cookies for the Holidays, this recipe is a great way to add a Brazilian flair to a beloved cookie and will certainly bring the Holiday spirit to your kitchen!

Cashew Cookies  (Inspired by Gourmet Magazine)

Cashew Cookies

Cashew Cookies

Makes 24 cookies

¾ cup (112g) raw cashews

½ cup (75g) all purpose flour

1/3 cup (60g) cornstarch

6 tablespoons (82g) unsalted butter at room temperature

¼ cup (55g) sugar

Pinch of salt

Place a rack in the center of the oven and pre-heat to 350˚F.
Pulse ½ cup nuts in a food processor until finely ground being careful not to turn into a paste, then transfer to a small skillet. Toast the nuts over low heat, stirring constantly to prevent from burning until it just starts to turn pale golden and fragrant, about 5 minutes. Transfer to a plate and cool completely.
Sift together the flour and cornstarch in a bowl.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until pale and creamy, about 4 minutes.
Add the toasted ground cashews and incorporate.
Reduce the speed to low, and add the flour-starch mixture; mix just until dough forms.

The dough looks like this

The dough looks like this

7. Place dough in between two parchment paper sheets and roll out about 1/8-inch thick. Chill for about 10 minutes. In the mean time, coarsely chop remaining ¼ cup nuts.

Dough Flattened

Dough Flattened

8. Using a plain round 2-inch cookie cutter, cut as many circles as you can. Gather the dough, roll again, and cut circles again. You should have about 20-24 circles. Place in a sheet pan lined with a silicone mat, about ½ inch apart. Spread chopped nuts in the center of each cooking, and press ever so slightly to make sure the nuts stick to the dough.

9. Bake in the oven until lightly golden, about 14 minutes rotating once.

10. Transfer cookies to a rack and cool completely.

Pecan Pie

Pecan Pie

As a Brazilian living in the US, it took me a few years to understand the deep meaning of Thanksgiving— especially the repeated menu every year. On the other hand, the chef in me loves to see the whole country talking turkey and cooking this one giant meal.

One of my favorite desserts from Thanksgiving is Pecan Pie. Over the last few years, I have tried recipes from magazines, newspapers, cookbooks, and websites. They are all good but in every recipe, I wish something was different. There are just so many variables that impact the end result of a pecan pie.

Should I pre-roast the pecans before adding them to the filling? Most recipes call for this step, but I noticed that the pecans have plenty of time to roast while baking, especially because they tend to rise to the surface, so pre-roasting, in my opinion, yields in a bitter nut.

Another step very common these days is the addition of chocolate pieces to the filling. Hey, I am a huge chocoholic, but I have decided that chocolate has no place in the pecan pie of my dreams. I think it changes the silky texture of the caramel, overwhelming the flavor, impeaching the caramel to shine on its own.

And what about the butter? In older versions of pecan pie, the butter is simply melted and cooled before incorporated into the filling, but in more recent ones, it calls for melting to a nutty point (beurre noisette). Let’s do that. It really adds great flavor without compromising the texture of the filling.

And what pan should I use? Many recipes call for a round fluted pan with a removable bottom, but I realize that my pecan pie needs a deep support system (like me!) so I am opting for a deep-dish pie pan. Should I make a little whipped cream on the side? It’s in fashion today to jazz up the whipped cream, like bourbon flavored, or spicy whipped cream. But let’s get real, the pecan pie already faces competition from other desserts, after all, there is always more than one treat at the table. Ok then, no side dish needs to get in this picture.

After trying different recipes and analyzing all these points year after year, I opted to create my own version of pecan pie and I simply love the result! I hope you will try it at your Thanksgiving table—and love it too. It’s the perfect combination of silky caramel and crunchy pecans mixed with a sweet crusty dough.

If you prefer to prepare the recipe a few days ahead of time, you can, just make sure to keep it wrapped in the refrigerator. Bring to room temperature the day of Thanksgiving, and warm it up for 15-20 minutes in a 300˚F oven. Let it rest at room temperature before serving.

Without much further ado, here is the recipe:

Leticia’s Pecan Pie

For the Crust:

1 1/3 cups (205g) all-purpose flour, sifted

¼ teaspoon salt

2 tablespoons (28g) sugar

1 stick (115g or 8 tablespoons) unsalted butter, lightly chilled, cut into small cubes

3-4 tablespoons water

For the Filling:

6 large eggs

¾ cup (135g) sugar

¼ teaspoon salt

1 cup (320g) light corn syrup

½ cup (140g) maple syrup

½ cup (140g) dark corn syrup

4 tablespoons (63g) unsalted butter, melted slightly nutty and cooled

1 teaspoon vanilla extract

2 cups (230g) pecan halves, coarsely chopped

Equipment: a 9-inch fluted deep-dish pie

1. Prepare the Dough: In the bowl of a food processor, pulse the flour, salt, sugar, and butter until it looks like a coarse meal. With the machine running, gradually add the water until the dough just starts to combine. Depending on humidity you might not need all the water. The dough should look evenly moistened.

2. Transfer dough to a floured surface and knead lightly, enough to incorporate and feel smooth, about 4-5 turns. Flatten the dough into a disk, cover in plastic wrap, and chill to rest for at least 1 hour. (Dough can be made 2 days ahead of time and kept in the refrigerator, or frozen up to 4 months.)

3. Working on a lightly floured surface, roll out the dough into a 1/8-inch thick circle large enough to fit the dish. Transfer to the pie dish, pressing onto the bottom and up the sides of the pan, leaving a ½-inch up-overhang. Fold the dough under itself, and crimp the edges in a decorative way. Chill the pie dough in the fridge until the filling is ready.

4. Prepare the Filling: Place a rack in the center of the oven and pre-heat to 350˚F.

5. In a large bowl, whisk the eggs until frothy. Add the sugar, salt, corn syrup, maple, and dark syrup, and whisk until homogeneous. Mix in the melted butter and vanilla. Mix in the pecans and fold with a spatula.

6. Remove the pie dish from the fridge, and pour filling inside the crust.

7. Bake the Pie: Place the pie dish on a baking sheet, and bake the pie in the oven until the crust is lightly golden and the filling is puffed and set in the center, about 1 hour.

8. Transfer to a wire rack and cool for at least 2 hours. Cut the pie into wedges and serve slightly warm or at room temperature.



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