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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Brazilian Beignet (Bolinho de Chuva)

Brazilian Beignet (Bolinho de Chuva)

Erick Vittorino’s Bolinhos de Chuva (Photo by Robert Souza)

Bolinho de Chuva roughly translates into “rain cake” but really this is a Brazilian version of a fried beignet, universally loved all lover the world. Erick Vittorino has been making this recipe since childhood, and still loves to prepare it. This is an adaptation of his recipe.

Bolinho de chuva (Brazilian Beignets)

Makes 25-30 Beignets

For the Dough:

2 whole eggs

1 cup (250ml) whole milk

1 tablespoon (14g) unsalted butter, melted and cooled

1 teaspoon vanilla extract

1 ½ cup + 3 tablespoons (255g) all-purpose flour

1 teaspoon baking powder

2 tablespoons (30g) sugar

2 cups vegetable oil for frying

For the Spiced Sugar:

1 cup (220g) sugar

1 ½ teaspoon ground cinnamon

Filling: One jar or can of excellent quality, store bought dulce de leche (I like La Salamandra, from Argentina)

1. Prepare the Dough: In a medium bowl, whisk together the eggs, milk, butter, and vanilla.

2. In another bowl whisk the flour, baking powder, and sugar.

3. Make a whole in the center of the flour mixture, add the liquids and whisk together until well combined. Chill the dough for 30 minutes.

4. Prepare the Sugar: in a small bowl, whisk together sugar and cinnamon. Set aside.

5. Fry the Dough: Fill a medium saucepan with oil up to at least 2 ½ inches. Heat the oil to 350˚F measured on a deep-fat thermometer.

6. Spoon the dough directly into the oil and fry them in batches until lightly golden brown all over, about 2 to 3 minutes.

7. Using a slotted spoon remove the bolinhos from the oil and transfer while still hot to the cinnamon sugar mixture and roll to cover well.

8. Place the dulce de leche in a decorative bowl and serve on a side. Serve with plenty of napkins.

Sweet Corn Pudding (Canjica de Milho )

1 Jun 2012 Blog, Desserts, Recipes

Festa Junina and Sweet Corn Pudding (Canjica de Milho)

Festa de São João, also known as Festa Junina, is on June 21st and its origin comes from the commemoration in the Northern Hemisphere of the longest sunny day of the year, the summer solstice. The celebration was brought to Brazil centuries ago by priests to celebrate harvest season.

Festa Junina is not exactly a holiday. It’s more of a festival of foods and traditions cherished in some parts of the country and completely neglected in others, especially in urban cities like Rio and São Paulo.

But in many rural parts of the country, like Paritins on the Amazon River, or Campina Grande in the state of Paraíba, the traditional cuisine more faithfully reflects many of the local’s lifestyle, and as such, Festa Junina is still a huge deal throughout the entire month of June.

In these places, this folkloric celebration has acquired a kind of Brazilian identity, with special decorations (typical cut triangles), people wearing straw hats, and dancing a folk dance called quadrilha and forró around a giant bonfire, which legend says, it keeps the bad spirits far from the lands of harvest.


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Guava Paste Thumbprint Cookies

Guava Paste Thumbprint Cookies

When it comes to thumbprint cookies, the possibilities are endless. There are so many types of dough, nuts, and jellies. Over the years, I have tried dozen of combinations; some are great, some are good, and some are just boring.

But one kind of thumbprint cookie I hadn’t tried yet was a Brazilian version. It’s not that I didn’t think it about before, it’s just that I am usually kind of attached to some specific recipes from bakers I trust (likeDorie Greenspan and Nick Malgieri among a few) and end up repeating them over and over.

It was just a while ago, during a visit to a street market in Brazil, that I came across the most beautiful guava paste I had ever seen. It was also one of the most delicious I had ever tasted.

Guava Paste
Guava Paste

I always worry when bringing foods from Brazil into the US, especially when I see those mean old officers with their dogs sniffing luggage at the airport. But still, why not take the risk? I thought. The worst that could happen is for my guava paste to be confiscated. Lucky for me, it wasn’t.

Since I had walnuts in the pantry and those are fairly common in Brazil, that’s what I used to create this Brazilian version of thumbprint cookies.

Guava paste has a thicker consistency than most jams, so I added a little bit of water, and melted the paste to a pourable stage over very low heat. The only thing it lacked was brightness, so I added a few drops of lemon juice. It is important to pour the paste while it is still warm, so that it hardens inside the cookie.

I have also made this recipe using guava paste from local Brazilian stores here in the US, and it came out just as wonderful.

I always find the baking part of thumbprint cookies a little challenging, because as hard as I try to create the perfect indention— the thump part— it tends to lose its shape while baking. So during baking time, make sure to rotate the pan, and re-enforce that indention by using a teaspoon. When the cookies are done, I even scrape a tiny little crumb off to make room for paste.

After just a few minutes of baking, my cookies were done. It was crunchy, buttery, rich, and fresh. A perfect way to apply Brazilian flair into a traditional cookie.


 Guava Paste Thumbprint Cookies


Makes about 60 cookies


2 cups (210g) lightly toasted walnuts

1¾ cup (250g) cups flour

2 sticks (227g) unsalted butter, at room temperature

½ cup (112g) sugar

1 teaspoon vanilla extract

1 teaspoon almond extract

Confectioner’s sugar for dusting

1 cup guava paste

few drops of lemon juice (optional)

1-    Pre-heat the oven to 350˚F. Line two baking sheets with silicone mats.

2-    Place the walnuts in the food processor and whir until finely ground, being careful not to turn into a paste. Add the flour and process until well combined.

3-     Working with an electric mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, about 4 minutes. Add the extracts and beat to blend. Reduce the speed to low, and add the nut-flour mixture, scraping the sides of the bowl, mixing only until it is incorporated into the dough.

4-    Working with a teaspoon of dough at a time, roll between the palms of your hand to form small balls and place them 2 inches apart on the baking sheets. Secure each cookie with one hand down at the sheet pan, and use the pinkie of your other hand, or the end of a wooden spoon to poke a whole in the center of each cookie. Be careful not to go all the way down to the baking sheet. Bake until slightly colored, about 15-18 minutes, rotating the sheet at the mid time point.

Guava Paste Thumbprint Cookies 2

Guava Paste Thumbprint Cookies 3

5- Remove the baking sheets from the oven, and let them cool for 2 minutes before transferring to a wire rack. When it’s cool, sprinkle confection sugar. Repeat baking procedure with all the dough.

6- Place the guava paste in a sauce pan and add just a few drops of water to melt the paste to the consistency of jam. Add a few drops of lemon juice to balance the sweetness (optional). You want to fill the cookies while the jam is still warm, so that it hardens inside the cookie. Fill the indentations of all cookies with enough warm guava jam to come to the level with the tops. Cool at room temperature.

Banana Flan (Pudim de Banana)

Banana Flan (Pudim de Banana)

3 Nov 2011 Blog, Desserts, Recipes

When I lived in Brazil and wanted to cook, people looked at me as if I was from a different planet. Regardless, I started to take my hobby more seriously as a young teenager and looked for cooking classes in my hometown of Rio de Janeiro. There was very little available, the exception being Gracia Wenna, the owner of Ma Cuisine, who was my first serious cooking teacher. I have such nice memories from that time and still keep old recipes from her cooking classes. Actually, I keep telling myself that I should try to track her down one of these days. Either way, we are talking here about 25 years ago, a time when cooking classes was a joke.

Boy, times have changed! On my last trip to Rio, I had the chance to visit a new cooking school called Espaço Carioca de Gastronomia. Suffice to say that my jaw dropped when I saw of a kitchen theater designed for large demonstrations classes, fully equipped with the latest cooking gadgets and appliances.

Located in Botafogo, a traditional neighborhood in Rio, the building was completely remodeled for the special needs of a cooking school, which by the way, was founded by Harold Lethiais, a Frech chef from the Normandie region.

He arrived in Brazil in 1987, as the chef for a cruise ship, and like many Frenchmen who come to Brazil, he fell in love with the country. Fast forward a few years, and he started his cooking school with the help of five other food enthusiasts as partners.

Each kitchen displays granite counters, mixers and blenders stacked on the shelves, and lots of bowls under each station— not that different from the facilities we see in some of the best cooking schools in the US.

The program is varied and interesting, offering classes to virtually everyone who loves to cook, weather an aspiring chef, a serious foodie, or a culinary tourist.

Unquestionably, Rio has always been a global tourist destination. Besides enjoying the beaches, music, and the famous Carnival, visitors to Rio now can also enjoy cooking classes, and learn to cook traditional local dishes at Espaço Carioca.

Tastings make for a fun evening. On the day I visited, Harold was presenting a beer tasting, with about 30 people learning the nuances of different beers. Kids also have a chance, with cooking classes designed specifically for the next generation of chefs.


As I was leaving the Espaço Carioca, I kept thinking about how different my life would have been had a school like that been available to me back when. And then, as fast as I ran to grab a cab, I realized that if that was the case, I wouldn’t be writing about it here.

Espaço Carioca de Gastronomia

Rua Teresa Guimaraes, 26

Botafogo, Rio de Janeiro

Tel: (55 21) 3598-1216

e-mail: [email protected]

web: http://www.cariocagastronomia.com.br

Below, is a recipe for Pudim de Banana from Espaço Carioca de Gastronomia.

Pudim de Banana do Espaço Carioca

 Banana Pudding from Espaço Carioca

Serves 6-8

For the Caramel:

¾ cup (135g) sugar

3 tablespoons (45ml) water

For the Flan:

1 14oz can (396g) sweetened condensed milk

2½ cups (600ml) whole milk

3 large eggs

3 bananas, mashed (1 ¼ cup or 315g)

½ cup (62g) bread crumbs

1 teaspoon vanilla extract

½ teaspoon cinnamon powder

Equipment: one tube pan with capacity for 5 cups

  1. Place the sugar and water in a clean heavy-bottomed saucepan. Cook the sugar over high heat without stirring, until it turns into an amber-colored caramel, about 5 minutes.
  2. Pour the caramel into the cake mold and swirl it around making sure the caramel evenly covers the whole bottom of the pan. You don’t want to have any concentrated lumps of caramel in any part of the pan. Be advised that the caramel will continue to cook once it’s off the heat, so work fast.  Set the pan aside.
  3. Pre-heat the oven to 350˚F.
  4. Mix all the ingredients for the flan in a blender or a food processor, until smooth. Slowly pour it into the prepared caramel pan. Transfer the caramel pan to a large roasting pan and fill it with warm water so that it comes half ways up the sides of the pan. Carefully transfer the roasting pan to the center of the oven and bake until the custard is set, about 45 to 55 minutes.
  5.  Remove the roasting pan from the oven. Transfer the custard pan to a wire rack. Let it cool at room temperature then refrigerate for at least 4 hours. It’s important to invert the flan only when it is chilled completely, otherwise it might break.
  6. When ready to serve, run a smooth knife around the inside of the cake pan. Place a large rimmed serving platter on top of the cake pan, and holding the pans together with both hands, quickly invert the flan onto the platter. Hold the pans so for at least 1 minute to make sure all the juices of the caramel fall onto the platter.

Coconut Cake (Bolo de Côco)

10 Mar 2011 Blog, Desserts, Recipes

Recipe for Toalha Felpuda

This is Toalha Felpuda adapted from Colher de Pau’s original recipe.

Serves 8 to 10


6 large eggs, at room temperature, separated

1 ½ cups (250g) potato starch, sifted (**)

1 ¾ cups (350g) sugar, divided

½ cup (125 ml) coconut milk, heated and cooled (to soak the cake)

Coconut Pastry Cream:

1 2/3 cup (400ml) coconut milk

3 egg yolks

5 tablespoons sugar, divided

2 tablespoons cornstarch

2 tablespoons (25g) unsalted butter

1 teaspoon vanilla extract

½ cup + 2 tablespoons (150ml) heavy cream

¾ cup (50g) unsweetened grated coconut

Coconut Meringue:

50 ml water

1 cup minus 2 tablespoons (190g) sugar

125 ml egg whites

Pinch salt

¼ cup (60g) sugar

1 ½ cup (100g) unsweetened grated coconut, preferably fresh


1. Set an oven rack in the middle position. Pre-heat the oven to 325˚F. Butter a 10X2 inch round cake pan, line the bottom with parchment paper, butter again, and dust with flour shaking off the excess.

2. To Make the Cake: in the bowl of an electric mixer fitted with the whisk attachment, whish the yolks with ½ cup (100g) of sugar until it has thickened and turned pale yellow.

3. In another bowl also fitted with the whisk attachment, beat the egg whites on medium speed until frothy. With the mixer running, gradually sprinkle the remaining sugar and beat until soft peaks forms.

4. Using a rubber spatula, fold one third of the whites into the yolk mixture, then the remaining egg whites.

5. Slowly sprinkle the potato starch over the mixture and fold carefully with a rubber spatula, making sure to scrape all the way to the bottom of the bowl on every pass through the batter to prevent the potato starch from accumulating or making lumps.

6. Scrape the batter into the prepared cake pan. Bake rotating the sheet about two thirds of the way through the baking time until a tester inserted into the center comes out clean, about 40-45 minutes.

7. Let cool in the pan on a wire rack for 30 minutes, then turn the cake out and let it cool completely on the rack.

8. To Make the Coconut Pastry Cream: in a medium bowl, whisk together the yolks, 3 tablespoons of the sugar, and cornstarch.

9. In a saucepan bring the coconut milk to a simmer. Whisking constantly, pour the hot coconut milk into the bowl with the yolk mixture, gradually at first to temper it, and then more quickly. Transfer the mixture back to the saucepan and bring to a boil over medium heat, whisking constantly. The mixture should thicken to a pudding-like consistency, about 3 minutes.

10. Transfer the coconut pastry cream to a bowl and let it sit for 10 minutes to cool a bit. Whisk in the butter and vanilla.

11. In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream and remaining 2 tablespoons of sugar until nice and fluffy. Fold into the coconut cream pastry cream. Finally fold in the dried coconut. Press plastic wrap directly over the cream to prevent a crust from forming, and chill until firm, 1 to 2 hours.

12. To Make the Coconut Meringue: Place 1 cup of the sugar with the water into a heavy bottomed saucepan and bring to boil. When bubbles start to form around the edge of the pan, begin to whip the egg whites.

13. Place the egg whites, pinch of salt, and the remaining sugar into the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until peaks form.

14. In the meantime, insert a candy thermometer into the sugar mixture. When the sugar reaches 250˚F (121˚C), pour the cooked sugar down the sides of the bowl while you continue to whip the whites. (Alternatively, you can check the sugar by plunging your fingers into an ice water then dipping quickly into the sugar to catch a sample – it should feel like what is called – a soft-ball stage). Continue whipping the meringue on medium-high speed until the outside of the bowl is warm but not hot, about 5 minutes.

15. To Assemble the Cake, use a long serrated knife to trim the top and sides of the cake. Cut the cake into three equal horizontal layers. Set one layer cut side up on a cardboard and brush deliberately with coconut milk. Scoop about half of the coconut pastry cream and spread over the cake with an offset spatula. Top with another layer, brush with coconut milk, and spread the remaining coconut milk. Set the third layer on top, cut side down, and give a very thing coating of the meringue to capture any loose crumbs. Refrigerate the cake for 15 minutes, until the meringue is set, and spread the cake with the remaining meringue. Gently press the coconut all over the cake to coat completely.

(**) Different brands of potato starch weight differently. If using Bob Red Mill brand, add 3 tablespoons of potato starch to reach exactly 250g.

Portuguese Flan from Priscos (Pudim Abade de Priscos)

Portuguese Flan from Priscos (Pudim Abade de Priscos)

10 Jan 2011 Blog, Desserts, Recipes

Pudim Abade de Priscos

My love for Portuguese sweets keeps on growing at the first sight of an eggy recipe. So after writing this 3 part series, I couldn’t resist to offer you a recipe for Pudim Abade de Priscos, originated in the Convento dos Congregados, in Braga, Portugal. Traditionally, this Pudim is made is a large single mold, but due to its richness I find it is better served in a small individual ramekin.

OBS: In Portuguese we use the word PUDIM usually referring to a molded custard, not to be confused with pudding.

Inspired by The Food & Cooking of Portugal/ Miguel Castro e Silva.

Makes 18


2 cups sugar

¾ cup + 4 tablespoons water

¼ cup (45 g) lard *

1 cinnamon stick

1 small piece lemon rind

15 egg yolks (about 250 g)

¼ cup (60 ml) Port wine

½ teaspoon lemon juice

18 one-once ramekins (or custard cups, or mini muffin molds)


1- Pre-heat the oven to 350˚F (do not use convection oven). Line a roasting pan or a large baking dish with double thickness of paper towels. Fill a teakettle with water and put it on to boil;, when it boils, turn off the heat.

2- To make the caramel: Place 1 cup sugar and 4 tablespoons water into a medium size heavy-bottomed saucepan. Cook over medium-high heat until the sugar turns into an amber-colored caramel, about 4 minutes. Distribute the caramel carefully and evenly among the ramekins coating the bottom. Set them aside.

3- To make the pudim: In another medium heavy bottomed saucepan, bring the remaining 1 cup sugar, ¾ cup water, lard, cinnamon and lemon rind to a boil over medium-high heat. Cook until the sugar mixture becomes thick syrup (about 215 ˚F on a candy thermometer). Strain into a bowl and chill over an ice bath for 10 minutes. Discard the cinnamon stick and lemon.

4- Place the yolks in a medium bowl. Whisk in the port and lemon juice. Add the cooled sugar syrup and whisk everything until it’s nice and smooth. Strain once again into a large bowl with a spout.

5- Distribute the custard evenly among the ramekins pouring carefully without forming any bubbles. Place the ramekins inside the roasting pan and fill with hot water from the kettle to come halfway up the sides of the ramekins. Bake until the pudims are set, about 35 minutes. Be sure to rotate the pan once during baking time,

6- Remove the roasting pan from the oven, transfer the ramekins to a cooling rack and let it cool to room temperature, about 15-20 minutes.

7- Run a knife between the custard and the sides of the ramekins to loosen it. Place a small plate over each ramekin, quickly flip the plate and ramekin over and remove the ramekins; the pudim will shimmy out and the caramel will coat the pudim.

* lard is rendered pork fat, easy to find at your regular butcher or supermarket. Technically you can also use bacon fat, but the smoky flavor of the bacon does not go so well with this dessert (at least in my opinion).

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