Brazilian Recipes | Cynthia Presser - Cooking with a Twist

Triple Berry Pie (Torta Bombom de Morango, Framboesa e Mirtilo)

Details: Written by Cynthia Presser

Inspired by the Brazilian strawberry-chocolate bonbon, which has a layer of custard surrounding the fruit before it is dipped in the chocolate; my Triple Berry Pie is a deconstructed bonbon with rich home-made custard on the bottom, decadent chocolate ganache in the center and fresh mixed berries on top. It is crunchy, creamy and fresh. In Brazil we rarely have blueberries and raspberries available, but the very American triple berry combination is fantastic over the custard and ganache! Also, I have to mention that I created this pie especially for my husband’s uncle (Uncle Steve Miller) who is crazy about desserts with chocolate! His reaction after his first bite was awesome: he closed his eyes, took a deep breath, and released a long “Ahhhhhhhhh!!!!” as if he had suddenly tasted a little piece of heaven. So after that kind of reaction, I thought I should share this recipe with all of you!

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Chicken Parmigiana (Frango à Parmegiana)

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It might be surprising for most people, but Chicken Parmigiana is a well beloved recipe in Brazil! Just like most Brazilian dishes, it is usually served with rice and beans on the side (I guarantee it goes perfectly fine with rice and beans). In this recipe, I make a more traditional move and serve it over linguini. Delicious!!! My husband said it was the best Chicken Parmigiana he has ever had; and he is picky since I turned him into a culinary “critic”. The addition of ham and good quality cheeses (I used a mixture of half mozzarella and half Fontina) also made my version of Chicken Parmigiana extra flavorful. And just in case you were wondering: yes, it is Brazilian comfort food and I especially enjoy it right now, since I am pregnant! Your family will love this one!

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Roasted Mini-Pepper Boats with Salmon and Mango-Papaya Salsa

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This cute and tasty Roasted Mini-Peppers Boats with Salmon and Mango-Papaya Salsa are the greatest appetizer for summer time. Easy-to-assemble and super healthy, they are the perfect finger food to be enjoyed around the pool (I made these cuties to a barbecue party around the pool and it was a crowd pleaser). They are refreshing and spicy, but you can adjust the jalapeno to taste, so use just one or two if you prefer less heat. Serve with chilled rosé.

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Chicken with Cream of Corn (Frango com Creme de Milho)

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My mom used to make this recipe and serve with slow roasted meat. I can’t remember the name of the cut of meat, but I can remember the delicious flavor of the Cream of Corn. Nutty, sweet, and creamy this recipe is Brazilian comfort food (I know… I know… one more recipe that is all about my pregnancy cravings). My favorite way to serve this cream is over perfectly baked, moist chicken breast. This recipe is an easy and flavorful way to take advantage of the sweet corn season, but frozen corn kernels could serve as a substitute if fresh is unavailable. The whole family will enjoy this healthy meal!

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Madalena

Details: Written by Cynthia Presser

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Comfort food, all I want is comfort food!!! I am expecting our second child right now, and all I crave are the meals that my mom used make for our family back on the days I lived in Brazil. Similar to the Shepherd’s Pie, Madalena is a traditional Brazilian recipe and it is usually served with rice and beans on the side. Comforting and creamy, this casserole can be made in advance and baked the next day. It reheats well and it tastes even better the next day, which makes for a very practical weeknight meal year-round. Enjoy!

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Passion Fruit Caipirinha

Details: Written by Cynthia Presser

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Despite not being the most popular of the caipirinhas, passion-fruit caipirinha is my personal favorite. The combination of tart fruits with the cachaça and sugar is really refreshing and passion-fruit has the necessary tartness to make a perfect balanced drink. The seeds are crunchy and add personality to this exotic concoction, but if it they bother your palate, simply strain the drink to enjoy all the taste without the seeds. I keep the seeds in my drink, and I enjoy every bit of it!

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Fish Tacos with Mango-Jalapeno Slaw

Details: Written by Cynthia Presser

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There is no other food in this whole world that reminds me more of the great years I spent in San Diego then fish tacos. I used to go fish taco “hopping” with my husband (boyfriend at the time), going from restaurant to restaurant, or bar to bar, in search for the best fish taco in San Diego. I sure tried many, one more delicious then the other. Well, I live in Indiana now and I really miss my fish tacos from San Diego! So in honor of this upcoming Cinco de Mayo I have decided to share my “Fish Tacos with Mango-Jalapeno Slaw” recipe. Delicious and healthy, this recipe is the perfect way to celebrate the festivities, or just to celebrate any day of the year. Serve with margaritas!

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Cream of Chayote Squash with Bay Scallops

Details: Written by Cynthia Presser

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Velvety and light, this recipe is one of my oldest ones: I used to make this creamy soup a lot when I wanted to lose a couple of pounds (probably in my early twenties, while still living in Brazil). I have always loved food, and loosing flavor along with extra pound has never been an option in my life; so everything I cook, either if it is light, low-carb, gluten-free or none of these, everything must taste good! So don’t make this creamy soup just because it is light, but make this recipe because it is creamy, velvety and delicious! One last thing: if you have never tried chayote squash, this recipe is an easy way to introduce this vegetable to your family. I hope you like it!

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Shrimp in a Pumpkin (Camarão na Moranga)

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I am not an advocate for the use of microwave oven in cooking, so when one of my mom’s best friends, Leila, told me she had a delicious, EASY and much QUICKER version of Shrimp in a Pumpkin (Camarão na Moranga) that was mostly prepared in the microwave I was not convinced at first. But she was firm: “You have to try”. Since Leila is a great cook, I decided to give it a shot. Well, I am glad to say that she was right! The pulp of the pumpkin was moist and soft; and the cream cheese incorporated into the shrimp sauce perfectly. This classic Brazilian recipe is normally prepared in the conventional oven so take a look at my other version of Shrimp in a Pumpkin. The version made in the conventional oven has that delicious slightly roasted flavor; and the version made in the microwave is more moist and, of course, easier to make. Well, both recipes are slightly sweet, creamy and delicious. If you like spicier, use more jalapenos in the sauce, or remove them completely if you prefer it mild; or use a different kind of hot pepper to your preference. Enjoy!

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Pecan Flan

Details: Written by Cynthia Presser

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I took a break of almost four weeks from creating and posting recipes to work exclusively on the final steps of my cookbook. I have to confess that I really missed cooking and I could not wait to share my next recipe with you. Since I am currently in Brazil (I traveled here to mainly shoot the cover of my book) I thought I should share a recipe from my childhood. This dessert brings me back the memories of the days I used to spend in company of my good friend Geo, whose mom makes the best Pecan Flan in the world! Smooth just like a regular flan, this recipe has a little surprise: the chopped pecans form a slightly crunchy crust on the bottom. How? It happens naturally: the pecans tend to float towards the top during baking time; and when the flan is unmolded, they end up at the bottom forming a crust. This flan is one of the best desserts I have ever had growing up and I want to thank Geo and Tia Mara for sharing this delight with me, so I could share with you. Enjoy with your family and friends.

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