Pork Tenderloin with Dried Apricots-Gouda-Mascarpone Filling, with Cashew Rice Pilaf and Farofa (Lombo Recheado com Damascos Secos, Queijo Gouda e Mascarpone, com Arroz de Castanha-de-Cajú e Farofa)

Christmas in Brazil is celebrated on the evening of the 24th and dinner is served only after mid-night, on the 25th. It might sound kind of crazy for most people here in the US, but it is just how it is done down there... Since people wait for supper for a long time, it better give them some sustenance! This meal translates very well what a traditional Brazilian Christmas supper looks like. In this recipe, the pork tenderloin is moist and well seasoned, with a creamy and sweet filling, complimented with the richness of cashews from the rice and crunchiness from the farofa. This family recipe was passed over to me by a friend, and I am excited to present it to you. Enjoy!

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White Chocolate Flan with Peppermint Caramel Sauce (Pudim de Chocolate Branco com Calda de Caramelo e Hortelã)

It is no secret that flan is my favorite dessert. I love all sorts of flavors and variations, and I really wanted to create a recipe using the traditional flavors of the holidays. So after a lot of thought I came up with a recipe for a White Chocolate Flan with Peppermint Sauce, and I am proud to say it turned out exactly how I had dreamed it would: rich, smooth, and with just a touch of peppermint flavor.

This dessert translates all the amazing sweet tastes of Christmas! In fact, it is even more special to me because I was able to add some flavors of the Holidays in the United States to a traditional dessert from my country: Brazil. Merry Christmas friends! Feliz Natal amigos! I hope a slice of my flan brings a smile to your face this holiday season!

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Shrimp and Heart-of-Palm Pie (Empadão de Camarão e Palmito)

This Shrimp and Heart-of-Palm Pie is a traditional Brazilian dish. It is super creamy in the inside, and the dough is so crumbly it melts in your month! In fact this dough recipe has a curious name: “rotten dough” (massa podre). Definitely a weird name for something that tastes so good. I think this pie is comparable to an American pot pie, but the dough is flakier and the filling is thicker. Also, it is a great recipe for large parties since it can be made up to 3 days in advance and kept in the fridge until it is time to bake. This pie will feature on the buffet table at my house this Christmas, and I am excited to present a Brazilian traditional dish to our family! I hope they enjoy as much as I do.

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Fig and Prosciutto Phyllo Appetizer

Sweet and savory at the same time, my flaky Fig and Prosciutto Phyllo bites have a touch of creamy mascarpone and a drizzle of honey. Its shape resembles ravioli and it is an easy-to-make finger food. Also, it can be made one day ahead, which makes it handy for the Holidays and large gatherings. I hope you and your friends enjoy!

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Lobster Mac and Cheese

Lobster Macaroni & Cheese is one of my top 3 favorite American dishes, and for a while I had been thinking about creating my own version. But despite of what most people think of a mac’ n cheese recipe, I consider it one of those that either turns out fantastic or it is a complete disaster.  So when I came across my friend Alejandra Ramos’ tutorial of an extra creamy Stovetop Mac & Cheese, I finally found the perfect basic recipe to dress up. My version also got a touch of luxury from black truffle oil and a Brazilian twist with the farofa topping. Enjoy this rich and delightful dish in a cold night, with good company and a glass of wine. Cheers!

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Farofa - Brazilian Crunchy Topping or Stuffing

Don’t be fooled by the “dirty sand” look of this typical Brazilian side dish! Farofa is a delicious, crunchy side dish (or stuffing) that is eaten at a daily basis all over Brazil. Given the fact that Brazil is a HUGE country with a large variety of dishes from region to region, achieving that level of popularity is pretty impressive… It certainly does NOT taste like dirty sand. Farofa is crunchy and full of intense flavors that enhance the texture and add an interesting taste to the main course. It is almost like a crunchy hot sauce, but without the heat. It is extremely simple to make, but exotic at the same time. I hope you are curious enough to try.

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Lime Meringue Flan (Pudim de Claras)

I grew up eating this delightful dessert: my mom used to make it a lot when I was a little girl growing up in Brazil. For me, this dessert tastes just like my childhood: sweet, with a hint of lime zest (to make it more exciting), and extremely light in texture! One more awesome thing: it has only 4 ingredients (and they can all be found at your regular grocery store - yeah!!! This time, I am not sending you to international markets to find ingredients). I made this family recipe for a small gathering with friends at my house, and they sure enjoyed it! I hope you enjoy it too!

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Cream of Mushroom with Orzo, Couscous and Red Quinoa

Orzo, couscous and red quinoa add an unexpected texture to this creamy soup. The Portabella mushroom is so meaty and delicious and it goes very well with the sage and fresh scallions. Finish with Parmigiano-Reggiano for a nutty bite. This a great "Meatless Monday" dinner! 

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Risotto Cakes with Tomato Compote

Risotto Cakes are the best way to use up risotto leftovers, but there are a lot of people who like to make risotto and keep in the fridge for the next day just to make these delicious patties! They are also versatile: serve as an appetizer, or as a side for steak, fish, chicken, veal or pork. My recipe is topped with an easy, tangy Tomato Compote, for extra moist. Tomato Compote is also quite versatile and can be served as a topping for chicken and fish too. I hope you enjoy!

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Pumpkin Crostini

My Pumpkin Crostini is creamy with a hint of sweetness. It is an appetizer that almost tastes like a dessert. The pumpkin is seasoned with dark brown sugar and spiced rum before roasted. The syrup that is formed in the baking pan is drizzled over the bread, but it is so tasty that it could even be used over pancakes. I hope you enjoy this easy fall appetizer!

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