Cavacas Recipes

CAVACAS; PORTUGUESE POP OVER RECIPE - (3.9/5)

Steps:

• Directions: Mix the oil, flour and salt together well. Beat in 1 egg at a time well for a total of 20 minutes. Grease muffin tins. Pour and fill 1/2-3/4 full. Makes 12- 15. Bake in preheated oven 450 until they fully rise. Reduce heat to 400 and bake until golden (approx 20 minutes more) Icing: In a small bowl make the icing by combining the confectionery sugar with milk and vanilla. It should be smooth with the consistency of thick whipped cream. When the cavacas are done, remove them from the tins after cooling slightly. Drizzle the topping over while they are still warm.

CACHAPAS (VENEZUELAN CORN PANCAKES)

Steps:

• Preheat the oven to 200 degrees F.
• Add the crema, half of the corn, eggs, sugar and salt to a blender and blend until the mixture is evenly combined but still chunky. Add the arepa flour and the remaining corn, then blend until a thick, even batter forms with pieces of corn still visible. Let the batter sit a couple of minutes.
• Meanwhile, heat a large nonstick skillet or a griddle over medium heat until warm and spray generously with cooking spray. Add two 1/4-cup scoops of the batter, spacing them apart, to form 2 pancakes. Smooth each out with the back of your measuring cup to form a 5-inch-wide pancake, making sure the center is thin and flat -- the center takes longer to cook and if mounded will make the pancake much harder to flip. Cook until the bottoms are dark brown, almost black, about 5 minutes. While the pancakes cook, shred or slice your cheese, if necessary.
• Flip the pancakes and top one of them with a quarter of the cheese. Cook until the cheese melts, about 3 minutes, then top the cheese with the second pancake. Transfer to a baking sheet and keep warm in the oven.
• Make more cachapas with the remaining batter and cheese, wiping out the previous oil and spraying the skillet or griddle generously with cooking spray for each batch. Once all of the cachapas are filled with cheese, top each with a half tablespoon of butter and serve with crema on the side, for dipping.

CALABACITAS

Steps:

• Heat the oil and butter in a large skillet over medium heat. Add the garlic, bell pepper, onion, and zucchini, and cook until the zucchini begins to soften, about 5 minutes. Stir in the salt, pepper, half and half, and corn. Cover, reduce heat to low, and simmer 5 minutes. Remove from heat and sprinkle Monterey Jack cheese over top. Replace the cover on the skillet and allow to sit until the cheese melts, 2 to 3 minutes.

CAVACAS

Steps:

• Preheat oven to 425 F and grease 24 pyrex dishes.
• Beat all of the ingredients together at medium speed for about 10 minutes.
• Place 1 teaspoon of oil in each pyrex dish, then pour 1 tablespoon of batter in each dish.
• Bake for 20 minutes. Let cool slightly, then drizzle the cavacas with the icing sugar. Let the icing harden before serving.
• Icing: Mix the icing sugar and the hot water to a thick consistency.

PORTUGUESE CAVACAS

Steps:

• Preheat oven to 350F and grease 24 muffin tins.
• Beat the eggs thoroughly, then mix in the milk and oil. Once mixed, add the flour and blend until well combined.
• Place 1 teaspoon of oil in each tin, then pour 1 tablespoon of the batter in each tin.
• Bake for 35 - 40 minutes. Let cool slightly, then brush the cavacas with the icing. Let the icing harden before serving.
• Icing: Mix the 10 tablespoons of icing sugar and the water to a thick consistency. Add more sugar or water as needed.