Quentao
Recipe: Renan Lopes
Ingredients
- 3 cups Cachaça
- 3 cups Water
- 1.5 cups Sugar, white
- 1 Tbs. fresh Ginger, grated
- 1 Orange peel
- 1 Lime peel
- 1 Cinnamon stick
- 5 Cloves
- 1 Apple
Methods
- Add sugar, ginger, cinnamon and cloves to a heavy bottom pot and caramelize the sugar over medium heat.
- Turn off the fire and slowly add the water.(note: the caramel will splash so be careful. Go very slow!) Once all the water is added, bring the caramel and water back to medium heat and heat back up until fully dissolved.
- Add the Cachaça, orange peel and lime peel and lower the heat to low heat. Cook for 15 minutes.
- Serve hot!
Canjiquinha
Recipe: Rebekah Ziesmer
Ingredients
- 1½ cups Canjiquinha (Quirera)
- 1 lbs. Pork Ribs
- 1 Tbs. plus 1 tsp. LifeSpice Smokin’ Blend
- 4 cups Broth
- 2 cups Heavy Cream
- 4 Tbs. Butter, separated
- 3 tsp. Salt, separated
- 2 tsp. Fresh Cracked Pepper, separated
- 1 Tbs. Olive Oil
- 1 medium Onion, chopped
- 4 cloves Garlic, minced
- 2 medium Tomatoes, chopped
- 1 large Green Bell Pepper, chopped
- Chopped fresh Parsley for garnish
Method
- Rinse the Canjiquinha in a fine mesh strainer and soak in cold water for at least 8 hours, or overnight. Drain, rinse, and set aside.
- Place ribs in a baking dish and cover with foil. Bake at 300F for 3 hours. Uncover, season with LifeSpice Smokin’ Seasoning Blend and return to oven uncovered for 20 minutes. Set aside.
- Add Canjiquinha to a large pot and add broth, cream, 2 tablespoons butter, 2 teaspoons salt, and 1 teaspoon black pepper. Bring to a boil, then reduce the heat to medium-low and let simmer for about 45 minutes, adding water if mixture becomes too thick, until the Canjiquinha is tender.
- In a large skillet, heat oil and remaining 2 tablespoons butter over medium-high heat. Add onion and garlic and sauté 5 minutes, or until onion is translucent. Add tomatoes and bell pepper and continue to cook another 5 minutes, or until the vegetables are soft. Season with 1 teaspoon Smokin’ Blend and remaining teaspoon salt and pepper.
- Scoop Canjiquinha into a serving bowl, top with sauteed vegetables and ribs. Garnish with fresh parsley, if desired. Enjoy!
Curau de Milho
Recipe: Rebekah Ziesmer
Ingredients
- 5 cups fresh Corn Kernels (from 8-10 ears)
- 4 cups Half and Half
- ¾ cup Sweetened Condensed Milk (can adjust according to sweetness of corn)
- 2 Tbs. Butter
- 1 tsp. Vanilla Extract
- 1/8 tsp. Salt
- Ground Cinnamon, for garnish
Methods
- In a blender or food processor, blend corn kernels with 2 cups half and half until smooth, about 2 minutes on high.
- Pour mixture through a fine mesh strainer, using a rubber spatula to press on the solids to extract as much liquid as possible. Discard solids.
- Pour corn liquid into a large pot, along with the remaining 2 cups half and half, sweetened condensed milk, butter, and salt. Cook over medium heat, stirring often, until mixture has reduced and become thick, about 30 minutes. Remove from heat, stir in vanilla, and let cool.
- Pour curau into individual serving dishes, cover with plastic wrap and refrigerate at least 2 hours, or until completely chilled and thickened to a pudding consistency. Before serving, garnish tops with a dusting of ground cinnamon.
