Creamy Saffron Risotto with Mixed Mushrooms
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- Written by Cynthia Presser
I am not Italian but I just love to make (and eat) risotto! This recipe was inspired in the traditional Risotto Milanese – which is a risotto infused with lots of saffron. I added mixed mushrooms, some earthy scented herbs and my Special White Sauce to this Italian classic. The result is an extra creamy, perfumed and rich risotto. If you are a vegetarian, use vegetable broth as a substitute for the beef broth. I recommend enjoying with a glass of Chianti and very good company!
Traditional Brazilian Cheese Balls (Pao-de-Queijo Mineiro)
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- Written by Cynthia Presser
This is the traditional recipe for Brazilian cheese bread (or cheese ball). It is a staple from the state of Minas Gerais and, just like my other cheese bread recipe, it is a favorite among kids (and adults)! Great for breakfast, as a snack or with any main course. Eat warm, just right off the oven. Cheesy, fluffy and delicious!
Read more: Traditional Brazilian Cheese Balls (Pao-de-Queijo Mineiro)
Seared Tuna with Roasted Avocado-Pepper and Wasabi Sauce
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- Written by Cynthia Presser
Searing tuna is not a difficult task. The marinade seasons the steak really well, but the biggest “secret” for achieving great flavor is purchasing super fresh tuna steaks. The real twist on this recipe comes from the sauce: grill the vegetables prior to making the sauce for a delicious smoky taste. Healthy and so good!
Read more: Seared Tuna with Roasted Avocado-Pepper and Wasabi Sauce
Cheesecake with Guava Sauce
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- Written by Cynthia Presser
Guava and cheese is a traditional combination in Brazilian desserts, and cheesecake is an American staple. So this “marriage” of flavors works, again, very well for this American-Brazilian recipe! The slightly tangy flavor of the sauce compliments the richness of the cake. I hope you enjoy!
Creamy Hearts of Palm Soup
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- Written by Cynthia Presser
Hearts-of-palm add a very delicate and distinctive flavor to this traditional Brazilian recipe. My version has cream and Parmesan cheese for a velvety and nutty finish. Enjoy!
Pineapple-Mint Spiked Slush
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- Written by Cynthia Presser
Mint and pineapple is a wonderful combination in any drink. Add a little bit of spiced rum and a touch of honey for a perfect adult slush. I recommend having it by the pool!
Tres Leches Cake with Berries and Cream
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- Written by Cynthia Presser
Tres Leches is a very popular cake recipe in Mexico and Central America. Very light in texture, this deliciously moist cake received its name because it is soaked overnight in three milks (tres leches): heavy cream, evaporated milk and sweetened condensed milk. My version has freshly made cream top and berries soaked in orange liquor. Irresistible!
Sopa Paraguaya – Paraguayan Corn Bread
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- Written by Cynthia Presser
This delicious South American corn bread recipe has slowly cooked onions and mozarella cheese. Serve as a side dish for stews (that's how the Paraguayans enjoy it) or grill and serve as an appetizer with salsa fresca.
Strawberry Shortcake – Brazilian Style (Torta Gelada de Morangos)
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- Written by Cynthia Presser
This Brazilian-style Strawberry Shortcake has a decadent layer of home-made condensed milk custard. Impossible to resist!
Read more: Strawberry Shortcake – Brazilian Style (Torta Gelada de Morangos)
Goat Cheese Roulade with Roasted Bell Peppers
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- Written by Cynthia Presser
The roulade dough is a savory sponge cake really light in texture with a touch of Parmesan cheese for a great, nutty flavor. The filling is very creamy and the slightly sour bite from the goat cheese is complimented by the sweetness of the roasted red pepper. My good friend (and big time foodie) Geo made this for us while we were in Brazil a few months ago and I did not leave her alone until she gave me the recipe!
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