Brazilian Recipes | Cynthia Presser - Cooking with a Twist

Butternut Squash and Sage Risotto

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Slightly sweet and nutty, this risotto recipe is one of my favorites. If butternut squash is in season, I always make sure I include this recipe when I teach a risotto class. People usually like it a lot!
Also, nowadays we hear a lot the concept “Meatless Monday”… I don’t necessarily cook vegetarian food every Monday, but I think that this is a great recipe for those who like the idea of eating without any kind of meat once a week or more. The reason why? This risotto is rich, decadent, and the cubed butternut squash have a meaty texture that replaces the meat texture well.
Finally, I want to encourage you to try making risotto the traditional way – which means standing next to the stove and stirring pretty much constantly for a perfect al dente rice texture. Believe me, it’s more fun than you think; especially when wine and friends are involved ;) Happy fall!

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Avocado Brigadeiros (Brigadeiro de Abacate)

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Rich and sweet with a hint of lime, my Avocado Brigadeiros are super simple to make and definitely a crowd pleaser! The famous Brazilian chocolate bonbons called Brigadeiros were the sweets that inspired me to make this avocado version. Guess what else served as an inspiration for me? The Incredible Hulk – yes, he did! I know there is nothing sweet about Hulk’s personality, but my son really wanted a superhero party for his 4th birthday this year, so I created several different kinds of flavored Brigadeiros to go with the party theme. Of course that somehow the Incredible Hulk Brigadeiro would HAVE to be green! That’s how my delicious Avocado Brigadeiro was born! Kids and adults loved it, and my husband even said it was his favorite out all the other flavors I made!! Now, if you look at the picture above, you can definitely notice that its looks are classy enough to go with any party, and not necessary with just a crazy kid's party. So make it for your next event, but be sure to eat in no longer than 48 hours after the preparation time. Enjoy!

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Pumpkin Flan

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Pumpkin is a very popular ingredient in cakes and pies, but not many people know how wonderful it tastes when added to a flan. In Brazil, pumpkin flan is just yet another variation of a classic dessert. I like to think that anything goes well when mixed with a classic flan recipe, so it could not be any different for this one. Creamy, sweet, with a hint of cinnamon, this Brazilian dessert is a must try for pumpkin lovers. Serve with freshly shaved coconut flakes on top, adding a twist on this delicious and unusual fall recipe. I hope you enjoy!

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Spaghetti Squash Lasagna

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Are you looking at the picture above and thinking “WOW! This lasagna looks yummy”? Now, I am going to break you the news: it is not lasagna, but a much lighter and healthier dish, that still has the heartiness and comforting flavors of regular lasagna. How? Thanks to a delicious vegetable that works very well with all kinds of pasta sauces: spaghetti squash! I often use this wonderful vegetable as a substitute for pasta with the addition of any pasta sauce, especially when I want something hearty, but gluten-free and light. I am not going to lie to you and say it tastes just like lasagna noodles, because it doesn’t. It is different, but it works in a way that adds flavor and texture to any “pasta-like” dish. It is gluten-free, lower in calories and carbs if compared to regular noodles. But above it all, it tastes really really really good!!!! I used sweet Italian sausage in the sauce, with the addition of carrots, onions, tomatoes, green peppers and fresh herbs and I layered with ricotta and mozzarella – just like regular lasagna. It worked!!! My husband was licking the plate! Replace the Italian sausage with more vegetables, if you want something meatless. All the vegetables used in this recipe were locally grown (most of them organic) and they were delivered at the convenience of my door steps by Green Bean Delivery! To get a PROMOTIONAL CODE and learn more about this great service provided by Green Bean Delivery, read my Cook’s Notes on the bottom of the recipe… Spaghetti squash is on season now and I hope you get to try it in this dish!

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Chicken Enchilada Casserole

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Casseroles are the go-to dinner for weeknight family meals: they usually feed a ton of people and, even better, left-overs from casseroles are delicious the next day too! My Chicken Enchilada Casserole is definitely one of those meals. Yet pretty simple to make, I have decided to give you two alternative recipes for the method to use for preparing the chicken. You know me; I am a girl who goes for full flavors… So the first option involves roasting a whole bird, which results in a more flavorful and moister sauce. If you don’t have the time or patience, you can definitely use chicken breast instead. One last thing, this recipe was modified from the Chicken Enchilada Casserole I ate 3 weeks ago at my Husband’s aunt’s (Angie Dennig). Her good friend, Jean Ricchiute, made a recipe that had me craving more and more. I could not stop stop thinking about it, that’s how good it was (yes, pregnancy does that sort of stuff). So huge thank you to Jean for sharing the recipe that inspired me to make my own Chicken Enchilada Casserole. I hope you enjoy!

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Butternut Squash Quibebe with Chicken and Coconut Milk (Quibebe com Frango e Leite de Coco)

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I was so excited to see the very first few butternut squash of the season showing up at the grocery store! I love all squashes, but the winter ones are my favorites! In Brazil, the varieties that we call winter squashes can be found year round. Every year, I look forward to this season to share some of our delicious recipes. So my first Brazilian recipe of this season will be Quibebe. Don’t be intimidated by the strange name, Quibebe is really easy and quick to make (prep time and cooking time shouldn’t take longer then 25 to 30 minutes). Now, you are thinking: “So what is this”? Ok, Quibebe is a delicious butternut squash stew, usually cooked with some spices and, sometimes, herbs. It is a typical dish from Northeastern Brazil. It is a side dish, but sometimes it is prepared with some kind of meat (very commonly jerk meat) and it becomes a main course. In this recipe, I made a richer version with the addition of chicken breast, coconut milk and fresh herbs. It is to die for! Quibebe is usually served with rice, but you can leave the rice out and make it a Paleo main course. If you are doing it the Paleo way, also remove the dark brown sugar. I hope you try this easy and flavorful Brazilian dish!

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Pulled-Pork Sandwiches

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Pulled pork sandwiches have to be one of the most flavorful go-to meals of any casual party. Moist and delicious they are always a crowd pleaser. This version has an unexpected ingredient that leaves people wondering: red pepper jelly! Yet time consuming, this recipe is very easy… Plan well your time and you can make this a day or two ahead of serving. My favorite kind of bread for pulled pork is Hawaiian roll, which totally relates to the kid inside of me, but any kind of fresh bun will be great. Serve with tortillas and top with salsa and you will get pulled pork tacos. There is no way to go wrong with this one!

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Lime-Cilantro Rice with Corn and Jalapeno

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I made this rice several times during this summer. Every single time it has been an absolute hit! In fact, I created this recipe for a Fourth of July party, about a month ago, and it was so popular among the crowd that it kind of became my go-to side for barbeque parties during this last month. It so delicious that both my husband and I have reheated left-overs and ate as main course, instead of a side dish! Fresh, a bit sweet and tart, this rice is just a guaranteed success! I have wanted to post it so bad, but all the commitments related to the release of my cookbook have been keeping me away from the kitchen and from posting on my website. Finally I had time today to share it with you. Corn season is not over yet, neither are the summer parties… I hope you think about this recipe for your next summer party, or just at any time!

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

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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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