Portuguese Recipes From The Azores

MALASSADAS | PORTUGUESE DOUGHNUTS

Steps:

• Heat the milk, butter, and salt in a medium saucepan over medium-high heat, stirring frequently, until it just begins to steam and form bubbles around the edges, about 5 minutes. Remove from the heat and let cool until lukewarm.
• Meanwhile, in a small bowl, dissolve the yeast and 1 teaspoon sugar in the warm water. Let stand until foamy, about 10 minutes.
• In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer in a large bowl, beat the remaining 1/3 cup sugar and the eggs on medium-high until thick and luscious looking, about 5 minutes.
• Switch to the dough hook, add the milk mixture, the yeast mixture, and the flour, and mix on low speed until a soft dough forms, about 7 minutes, adding more flour if needed. The dough should be just slightly tacky but not sticky.
• Turn the dough onto a lightly floured work surface, shape into a ball, and place in a lightly buttered large bowl. Cover with plastic wrap and let rise in a warm, draft-free spot until double in size, about 2 hours.
• Lightly coat a 13-by-18-inch rimmed baking sheet with cooking spray and turn the dough onto the pan. Press and poke it with your fingers, much like making focaccia, to help stretch it until it's about 1/2 inch thick. Lightly coat the top of the dough with cooking spray, loosely cover the pan with plastic wrap, and let the dough rest at room temperature until double in size, 1 to 1 1/2 hours.
• Mix together the sugar and cinnamon in a shallow bowl.
• Fill a medium saucepan with 3 inches of oil and heat over medium-high heat until it reaches 350°F (177°C) on a deep-fry or candy or instant-read thermometer. Monitor the heat to keep a steady temperature.
• Using scissors or your hands, cut or pull a 2-to-3-inch piece of dough from the baking sheet and stretch it into a 4-to-5-inch circle, then lower it into the oil and fry, turning frequently, just until golden brown on both sides and cooked through, 45 seconds to 1 1/2 minutes, depending on the size. Drain the doughnut on paper towels for 30 seconds and then toss in the cinnamon sugar. Repeat with the remaining dough. Devour warm.

AVô'S BISCOITOS (PORTUGUESE BISCOTTI/COOKIES)

Steps:

• Preheat oven to 350°F
• Line baking sheets with parchment paper.
• Cream together butter and sugar until light in color and fluffy in texture.
• Do not undercream or overcream. (Undercreamed butter/sugar looks yellow and dense. Overcreamed butter/sugar looks white and greasy.).
• Add eggs, mixing until blended.
• In a separate bowl, whisk together flour and baking powder.
• Add flour mixture to creamed mixture, stirring until combined.
• If dough seems dry or flakey, knead slightly.
• Scoop up ping-pong ball sized dollops of dough.
• Roll between your hands to form a 5-inch long "snake", even throughout the length.
• (if dough is too sticky to handle at this point, you will need to add a small amount of flour to the dough to make it workable).
• Brings ends of the "snake" together, slightly folding one end over the other, to form a donut-shape with a small hole in the middle.
• Place cookies 1-2 inches apart on prepared baking sheets.
• Bake 15-18 minutes, or until golden brown.
• Let rest on baking sheet 2 minutes before transferring to rack to cool.
• Enjoy!

AZORE-STYLE FEIJOS (BEANS)

Steps:

• *NOTE: Can also substitute sausage for the bacon or ham hock. Portuguese linguica, Spanish chorizo or Louisiana andouille, vegetarian "soyrizo", etc. are suggestions. My preference being bacon as I don't care for sausage or ham hock.
• For additional flavor, I usually dry roast the spices in a castiron skillet.
• Soak the beans overnight. Cook the bacon or ham hock and drain on paper towel. Next saute the onion and garlic. Once cooled, break up the bacon into little pieces.
• In large Dutch oven or in crock pot, combine all the ingredients, including the water, excluding the salt. If using a Dutch oven, simmer the beans on medium-low for about 1 1/2 to 2 hours or until beans are soft.
• If using a crock pot simmer on low 8 hours or until beans are soft. Salt the beans once cooked.
• Adjust seasoning before serving. Now season with salt.
• Remove whole cloves, cinnamon stick and whole allspice.
• Great with freshly baked, crusty bread. Tastes even better if prepared one day ahead then warmed.

PORTUGUESE RICE PUDDING (ARROZ DOCE)

Steps:

• Add rice and water to a medium or large pot and cook on medium high.
• Once the water starts to reduce (you should see very little water), mix with a wooden spoon.
• Add the milk, cinnamon stick and stir.
• Add the sugar and lemon and stir again.
• Bring the mixture to a gentle boil and add the butter and salt. Mix again.
• Leave the mixture on medium high to continue simmering. The mixture will eventually start to thicken quite a bit. This may take between 10 and 15 minutes. Mix occasionally to keep the rice from sticking to the bottom.
• Remove the cinnamon stick from the pot.
• Once the mixture thickens, pour 3 to 4 large spoons of the rice mixture onto the eggs and mix right away to avoid turning the eggs into scrambled eggs.
• Then add the egg mixture into the pot. Mix well.
• As soon as the rice reaches a gentle boil, remove the pot from the heat.
• Pour the rice mixture onto your favourite serving dish or individual ramekins.
• Sprinkle the cinnamon evenly over the rice pudding.
• Serve warm or refrigerate to serve cold... Nelson's favourite!