lunaticsinge.com - Brazilian Cuisine Holiday Dishes

Holiday Roast Stuffed Turkey - (Makes 10 servings)

Ingredients:

1 (10 to 12 lb.) turkey

2 oranges, halved

2 limes, halved

1 1/2 gallons water

1 cup kosher salt

1 cup orange juice

1 recipe Toasted Manioc (Farofa) Stuffing

3 large onions, quartered

6 medium carrots, peeled & quartered

4 medium potatoes, peeled & quartered

8 tablespoons butter, divided

1/2 cup Cachaca (rum)

2 1/2 cups chicken stock

4 tablespoons all-purpose flour

Salt & pepper, to taste

1. Place turkey in a large zip-top bag with oranges, limes, water, kosher salt, and orange juice. Marinate the turkey in the refrigerator overnight.

2. Preheat the oven to 350 degrees F. Remove turkey from marinade and rinse well. Pat the turkey dry and fill the cavity with half of the stuffing.

3. Line the bottom of a roasting pan with onions, carrots, and potatoes. Place the turkey breast side up on top of the vegetables. Brush the skin with 2 tablespoons butter. Loosely cover with foil and roast for 2 hours. Remove foil, brush with 2 tablespoons butter, and raise oven temperature to 425 degrees F. Roast turkey for 1 hour more, until the temperature in the middle of the thigh reaches 165 degrees F.

4. Transfer turkey and vegetables to a serving platter, with the remaining stuffing. Set aside.

5. Place the roasting pan over medium heat. Add the cachaca (rum) and cook, scraping the bottom of the pan with a wooden spoon. Add the stock and bring to a simmer.

6. Place remaining butter in a large saucepan. Whisk flour into the butter. Strain the stock mixture into the saucepan. Bring gravy to a simmer and cook, stirring, until gravy thickens. Season with salt and pepper.

Roasted Pork Tenderloin with Prunes - (Makes 8 servings)

Ingredients:

1 (2 lb.) pork tenderloin

1 teaspoon kosher salt

1 teaspoon ground black pepper

2 tablespoons butter

3 tablespoons balsamic vinegar

1 1/2 cups prune juice

2 tablespoons brown sugar

1/2 cup dried plums (prunes)

1/2 cup golden raisins

1. Season the pork tenderloin with salt and pepper. Preheat the oven to 400 degrees F.

2. Melt the butter in a large skillet over medium-high heat. Place the tenderloin in the skillet and brown on all sides. Place the pork in a roasting pan.

3. In a small bowl, whisk together the vinegar, prune juice, and brown sugar. Pour mixture over the pork. Cover pan with foil. Roast pork for 20 minutes, then remove foil and roast for 10 minutes more, or until internal temperature reaches 145 to 150 degrees F. Remove from oven and transfer pork to a cutting board.

4. Transfer the juices and marinade to a medium saucepan. Add the prunes and the raisins and simmer over medium heat until liquid is reduced by half.

5. Slice the pork into medallions and arrange on a serving platter. Drizzle prune sauce over the sliced pork and serve.

Christmas Rice - (Makes 8 servings)

Ingredients:

2 tablespoons butter

1/4 cup onion, minced

2 cloves garlic, minced

1/2 cup walnuts, coarsely chopped

1/2 cup roasted salted cashews, chopped

1/2 cup peanuts, roasted & salted

3/4 cup raisins

6 oz. smoked ham, diced

2 1/2 cups white rice

1/2 teaspoon ground black pepper

4 cups chicken stock

1/4 cup fresh parsley, chopped

1/4 cup scallions, chopped

1. Melt the butter in a stockpot over medium heat. Add the onion and cook until soft, about 5 to 8 minutes. Add the garlic, nuts, raisins, and ham then sauté for 3 to 4 minutes. Add the rice and pepper and stir for 2 to 3 minutes.

2. Add the chicken stock and bring to a simmer, stirring frequently. Reduce heat to low, cover, and simmer until rice is cooked and liquid is absorbed, about 20 minutes.

3. Fluff rice with a fork, stirring in half of the parsley and scallions.

4. Place rice in a serving bowl and garnish with remaining parsley and scallions.

Good Luck Lentil Soup - (Makes 6 servings)

Ingredients:

3 pieces bacon, chopped

6 oz. Italian-style sausage, sliced

1 medium onion, finely chopped

2 cloves garlic, minced

1 bay leaf

1 medium tomato, seeded & chopped

2 tablespoons tomato paste

1/2 teaspoon salt

1 teaspoon ground black pepper

1 1/2 cup lentils

4 cups chicken or vegetable stock

1 cup collard greens, thinly sliced

Chopped parsley, for garnish

1. Place the bacon in a stock pot over medium heat and cook until crispy. Remove bacon and reserve. Add the sliced sausage to the pot and sauté until browned.

2. Add the onion and cook until soft, about 5 minutes. Add the garlic, bay leaf, tomato, tomato paste, salt, and pepper then cook until tomato is soft and liquid has evaporated, about 5 to 7 minutes.

3. Add the lentils and stir for 1 minute. Add the stock and bring to a simmer. Lower heat and cover. Simmer until lentils are tender, about 30 to 40 minutes.

4. Transfer half of the lentils to a blender and process until smooth. Add them back to the pot. Stir in the greens and cook for 2 to 3 minutes.

5. Serve soup warm, garnished with reserved bacon and parsley.

Hominy Corn Pudding - (Makes 8 servings)

Ingredients:

2 cups dried hominy corn

1/4 teaspoon salt

1 cinnamon stick

3 or 4 whole cloves

2 1/2 cups milk

1 (14 oz.) can sweetened condensed milk

1/2 teaspoon ground cinnamon

1/4 cup toasted peanuts

1. Place the corn in a large saucepan. Cover with water ( enough to cover by 1-inch) and soak overnight.

2. Add the salt to the corn, and bring to a boil. Cover and simmer over low heat until corn is tender, about 1 hour.

3. Add the cinnamon stick, cloves, milk, and condensed milk to the corn. Bring to a gentle simmer and cook, stirring often with a wooden spoon, until mixture thickens and becomes very creamy, and the corn is very tender. Remove cinnamon stick and cloves.

4. When ready to serve, garnish with ground cinnamon and toasted peanuts.

Chocolate Popcorn - (Makes 6 servings)

Ingredients:

4 tablespoons oil

4 tablespoons sugar

4 tablespoons cocoa powder

1 teaspoon kosher salt (not traditional, but good)

1. Place the oil, sugar, cocoa powder, and popcorn kernels in a stovetop popcorn popper or a large pot with a lid. Mix everything well.

2. Heat over medium heat, stirring occasionally until kernels start popping, then start stirring constantly. If using a pot, place the lid on the pot to keep the kernels inside and shake the pot to stir it.

3. When popping slows, remove pot from heat (don't try to wait for every piece to pop or it will burn).

4. Toss popcorn with salt and serve.