Grilled Tomahawk Pork Chop With Apple Glaze

Posted on April 15, 2024April 15, 2024 by John Reynolds

The tomahawk pork chop is a remarkable delicacy, boasting both impressive presentation and succulent flavor. But what exactly sets this cut apart from the rest? Is it any different from a boneless porkchop? Let us teach you more about this rare cut of pork and how to cook it perfectly every time.

What Cut Of Meat Is A Tomahawk Pork Chop?

The tomahawk pork chop is derived from the loin section of the pig, specifically from the rib area. It is easily recognizable by several inches of frenched bone poking out. “Frenched” simply means the bone has been cleaned of excess cartilage, fat, and meat. The exposed bone serves an aesthetic and practical purpose: it is impressive to look at and also acts as a convenient handle for flipping in the pan or on the grill.

Why Is It Called “Tomahawk” Pork Chop?

The name “tomahawk” is a nod to its resemblance to the traditional Algonquian weapon, which is a long-handled ax used as both a tool and a weapon. The term has been adopted in the culinary world to describe cuts of meat that include an elongated bone, including the tomahawk pork chop and tomahawk ribeyes.

Are Tomahawk Pork Chops A Good Cut Of Meat?

Absolutely. The tomahawk pork chop doesn’t get as much press as its beef cousin, but it should! The internal bone lends an earthy succulence to an already flavorful cut of meat while also allowing for more even cooking and enhanced tenderness.

Should You Marinate A Tomahawk Pork Chop?

Honestly, you really don’t need to. This cut of meat is plenty tender without a marinade, and you risk overshadowing the milder pork flavor with too many seasonings. A little salt and pepper and a hit of smoke from the grill is all you need for a perfect tomahawk pork chop.

That being said, a little boost of flavor from a glaze or dipping sauce never hurt anyone. Pork is famous for pairing well with apples, so we like to baste our finished chops with a fresh, sweet glaze made from apple juice (see below).

Tips For Cooking the Perfect Tomahawk Pork Chop

Preparation

Allow the pork chop to come to room temperature before cooking. This ensures even cooking throughout.

Seasoning

Use a fairly generous amount of salt and black pepper–more than you think you should (unless you are on a low sodium diet, of course). This is a larger cut of meat, remember.

Grilling

Unlike many cuts of beef, which do best with a quick, high sear, you want to cook your pork chops over medium heat. Pork needs to be ten degrees hotter than beef to achieve medium rare doneness, so you’ll need to cook it slightly longer. Medium heat will ensure you do not burn/overcook the meat.

Resting

Once the tomahawk pork chop has reached an internal temperature of 145°F (63°C), let the meat rest for ten minutes.

Serving

A single tomahawk pork chop can weigh up to 16 oz, which is more than enough to share (though you may not want to). If you want to slice into the chop to serve it, slice against the grain as you would with beef.

Grilled Tomahawk Pork Chop With Apple Juice Glaze

Ingredients

2 tomahawk pork chops, 14 oz each
One tbsp unsalted butter
One tbsp extra virgin olive oil
1 clove garlic, minced
1/2 shallot, minced
1/2 tsp fresh rosemary, chopped
1 tsp fresh thyme leaves
2 tsp dijon mustard
2/3 cup apple juice
1 teaspoon kosher salt
Freshly ground black pepper

Instructions

Preheat the Grill

Preheat your grill to medium heat, around 350°F. Make sure the grill grates are clean and lightly oiled to prevent sticking.

Season And Cook

Season the pork chops liberally with salt and freshly ground black pepper. Place them on the grill over direct heat. Sear for around 5-7 minutes per side, checking frequently with a thermometer to test for doneness.

Rest The Pork Chops

Once the tomahawk pork chops are at 140 to 145 degrees fahrenheit (medium rare), transfer them to a plate or cutting board to rest.

Make the Glaze

While the pork rests, make the glaze.

Heat a small saucepan over medium heat. Melt a tablespoon of unsalted butter and add in the tablespoon of extra virgin olive oil.
Add in the minced shallot and cook for 1-2 minutes, until softened.
Add in the garlic and cook for a further 30 seconds.
Stir in the minced herbs and dijon mustard, then pour in the apple juice.
Bring the mixture to a boil then reduce heat to medium. Simmer until it is thickened and syrupy (about 5-10 minutes).

Serve

Slice each grilled tomahawk pork chop against the grain into thick, juicy slices and ladle a generous spoonful of your glaze over the top.

What To Serve With Grilled Tomahawk Pork Chops

Your tomahawk pork chop will pair beautifully with classic steakhouse sides, like mashed potatoes, crispy Brussels sprouts, or roasted asparagus. For a little change of pace, you could try the following sides for a Brazilian spin:

Where Do You Buy A Tomahawk Pork Chop?

This is a rare cut that is often difficult to find outside of specialty butcher shops. You can order them conveniently online from the Texas de Brazil butcher shop, which will send them wrapped and prepped right to your door. Don’t forget to add in a few other choice cuts of meat, like our Australian rack of lamb, spicy picanha, and bone-in filet mignon.

St Louis Style Ribs With Sticky Sauce

Posted on March 25, 2024 by John Reynolds

When it comes to barbecue, few dishes evoke the mouthwatering allure quite like St. Louis Style ribs. Originating from the heart of the Midwest, these succulent ribs are a staple of American barbecue culture, renowned for their tender meat and robust flavor. With grilling season fast approaching, it’s time to revisit cuts like St Louis Style Ribs so you can be prepped for your next barbecue.

What, Exactly, Are “St. Louis Style” Ribs?

St. Louis Style ribs are a type of spare rib (cut from the lower ribs) that have been trimmed to a uniform rectangular shape. This trimming process removes the brisket bone, sternum bone, and rib tips, resulting in a rack of ribs that cooks evenly and presents beautifully on the plate. The trimmed ribs are typically meatier and more tender compared to other styles, making them a favorite among barbecue enthusiasts.

Baby Back vs St Louis Style Ribs

Baby back ribs are so called because they are cut from where the ribs meet the spine. Contrary to popular belief, baby back ribs do not come from a baby pig. The term “baby” is simply used to describe the fact that they are smaller in size compared to the lower cut ribs.

a rack of babyback pork ribs with frires — Baby back ribs are smaller with a slight curve to them.

St Louis Style ribs are derived from the meatier portion of the belly side of the ribs. They are cut once the belly has been removed. They are less curved than baby back ribs, which makes them brown more evenly. They also have more fat than baby backs, making them more flavorful and tender when prepared right.

a rack of St Louis Style ribs with a dry rub — St Louis style ribs are spare ribs that have been trimmed for uniform cooking. They are larger and flatter.

Are St Louis Style Ribs From St Louis?

In the US, meat has historically been prepared in establishments known as “packinghouses.” St. Louis was home to as many as 20 packinghouses in the years following WWII, so it makes sense that a specific cut might have been born within the city limits.

In a fairly ingenious marketing ploy, St. Louis butchers in the 1940s and 50s began to sell their spareribs with the collar removed. The collar is a piece of bone and gristle that is generally discarded anyway. The convenience of the pre-trimmed racks made them widely successful. They even sold for a little more, even though there was technically less meat.

Are St Louis Style Ribs Wet Or Dry?

St Louis Style Ribs are not defined by a dry or wet sauce. Again, the name is simply a reference to the cut, which is basically a spare rib that has been trimmed.

Nonetheless, one of the enduring debates in barbecue circles is whether St. Louis Style ribs are better with a dry rub or sauce. The truth is, it ultimately comes down to personal preference.

Advantages of a Dry Rub: a dry rub consists of a blend of spices, herbs, and seasonings rubbed onto the surface of the ribs before cooking. This method forms a flavorful crust on the ribs as they cook, adding depth and complexity to the meat. Common ingredients in a dry rub include brown sugar, paprika, garlic powder, onion powder, cayenne pepper, and black pepper. The dry rub enhances the natural flavor of the pork and allows the smokiness from the grill or smoker to shine through.

Benefits of Sauce: on the other hand, barbecue sauce provides a tangy, sweet, and sometimes spicy flavor to St. Louis Style ribs. Whether brushed on during cooking or served on the side for dipping, barbecue sauce adds a rich and glossy finish to the ribs. There are countless variations of barbecue sauce, ranging from vinegar-based to tomato-based, each with its own regional flair.

Ultimately, whether you prefer dry rub or sauce comes down to your taste buds. Some purists argue that the smoky flavor of the meat should be allowed to shine with just a dry rub, while others enjoy the saucy goodness of barbecue sauce. We personally like the sweet and smoky addition of a good barbecue sauce, which is why we are including it in today’s recipe.

What Is The Best Way To Cook St Louis Style Ribs?

Everyone has their go-to method for preparing ribs. Some people boil them before grilling. Some people bake them in the oven for hours. For St Louis ribs, we personally prefer the tag team system of low and slow in the oven, then seared over a hot grill to finish them off. It is much faster than a smoker but still results in the most delicious, fall-off-the-bone ribs you’ve ever had.

Unique Sides to Accompany St. Louis Style Ribs

No barbecue feast is complete without a selection of mouthwatering sides to accompany the main event. In addition to the classics, like baked beans, mac and cheese, coleslaw, and cornbread, consider these unique Brazilian sides to serve with your St Louis Style ribs:

Gourmet Brazilian Pasta Salad (Macarronese): macaroni salad gets a gourmet twist with a flavorful dijon dressing, crumbly bacon, and fusilli noodles to soak in all the sauce.
Brazilian Potato Salad (Maionese de Batata): simple, creamy, and delicious, this potato salad recipe includes shredded carrots for sweetness and crunch.
Feijoada with Farofa: there’s a reason this is the national dish of Brazil. Black beans are slow simmered with pork and aromatics, then topped with a crunchy dusting of toasted cassava flour. They’ll give baked beans a run for their money any day.
Pao de Queijo (Brazilian Cheese Bread): these bite sized morsels are crisp on the outside and gooey on the inside. What’s more, they are very easy to make. That is a good thing, because you will want to make a lot of them.

St Louis Style Ribs Recipe

Now, for the good part: an oven-to-grill St Louis Ribs recipe finished with a sweet and tangy homemade BBQ sauce.

Ingredients:

For the ribs

2 racks St. Louis Style pork ribs
1/4 cup brown sugar
2 tablespoons paprika
1 tbsp garlic powder
1/2 onion powder
1 tbsp smoked paprika
Freshly ground black pepper
1 tbsp salt
1 teaspoon cayenne pepper (adjust to taste)

For the sauce

1 cup ketchup
½ cup brown sugar
⅓ cup apple cider vinegar
⅓ cup molasses
1 tsp worcestershire sauce
2 tsp dijon mustard
1 tsp fenugreek powder
2 tsp garlic powder

Instructions:

Prepare the Ribs

If not already done, remove the membrane from the back of the ribs. This helps the seasonings penetrate better and makes the ribs more tender. Rinse the ribs under cold water and pat them dry with paper towels.

Prepare the Dry Rub

In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, smoked paprika, black pepper, salt, and cayenne pepper until well combined. This will be your dry rub.

Season the Ribs

Rub the dry rub generously over both sides of the ribs, pressing it into the meat to adhere. Wrap the seasoned ribs tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to penetrate the meat.

Preheat the Oven

Adjust the oven racks to the middle and bottom position. Preheat the oven to 350 degrees Fahrenheit. Retrieve your ribs from the fridge and remove the plastic wrap. Transfer them to a length of tin foil and wrap them in the foil completely. Place the ribs on two separate baking sheets.

Cook the Ribs in the Oven

Roast the ribs in the oven for 2 hours, rotating them from top to bottom half way through.

Prepare BBQ Sauce

While the St Louis Style Ribs cook, make your barbecue sauce. Whisk together all ingredients in a medium saucepan and bring the mixture to a simmer. Reduce the heat to low and let it cook for twenty minutes or so to let it thicken a bit. When it is ready, cover it and put it in the fridge for later.

Grill the St Louis Style Ribs

When the ribs have cooked for two hours, preheat your grill to medium-high heat. Remove the ribs from the foil and brush them with a light layer of homemade sauce. Put the pot back on the oven to reheat the rest for later. Sear them on the grill for 3 minutes or so on each side.

Glaze with Barbecue Sauce

Brush your finished St Louis Style Ribs with a generous amount of your barbecue sauce, with more on the side, if desired.

Order St Louis Style Ribs

Did you know you can order premium St Louis Style Ribs to be delivered right to your door? Texas de Brazil’s online butcher shop features a la carte and package options to suit every taste and cooking style. Check out our other offerings as well: Australian rack of lamb, bone-in filet mignon, and, of course, our world-famous picanha.

Denver Steak

Posted on March 19, 2024March 19, 2024 by John Reynolds

The Best Cut of Beef You’ve Probably Never Heard Of

If you’re a steak enthusiast, you’ve likely savored a variety of cuts ranging from ribeye to filet mignon. But have you ever heard of the Denver steak? This lesser-known cut is a hidden gem in the world of beef, offering a delectable combination of tenderness and rich flavor.

What is a Denver Cut Steak?

Denver steak, also known as the Denver cut or Denver chuck steak, is a relatively new addition to the world of beef cuts. It’s sourced from the chuck primal, specifically the serratus ventralis muscle, which lies beneath the shoulder blade. For this reason, it is sometimes called a “chuck under blade” steak.

diagram of the location of the Denver steak, aka the serratus ventralis muscle — The Denver Steak comes from an area under the shoulder blade called the “serratus ventralis.” The name is derived from the fact that it looks like a saw with serrated edges.

The serratus ventralis has a high marbling content, making it exceptionally buttery. In fact, The Denver steak is considered the fourth most tender muscle in the cow, surpassed only by the tenderloin, flat iron, and ribeye cap. Unlike other cuts, however, the Denver steak is far more affordable. Its tenderness and relatively low price are what make it so popular in the first place.

Why Is It Called “Denver” Steak?

The name “Denver steak” is somewhat puzzling, as it doesn’t seem to have any direct connection to the city of Denver, Colorado. Rather, it was developed by the Beef Checkoff, a program that aims to both consumer demand for beef by finding new and more affordable cuts. The program was established in 1985 as part of the Farm Bill. It is sponsored by the National Cattlemen’s Beef Association (NCBA).

The Denver Steak appeared in 2008 alongside four other cuts from the chuck primal roll: the Delmonico steak, America’ Beef Roast, Boneless Country-Style Beef Chuck Ribs, and the Sierra Cut.

While the name was most certainly chosen as a marketing tactic, the choice of Denver remains a mystery. We hypothesize that the names of the steaks were chosen to represent regions of the United States:

“Sierra” for the West Coast, in honor of the Sierra Mountains in California
“Denver” for the mountain states
“Country-style” to represent the southern states
“Delmonico” to represent the East coast. (Delmonico’s is a famous New York steakhouse that popularized a similar cut in the 19th century)
And, finally, “America” Beef Roast to bring it all together

Or, more simply, it could be that the NCBA is headquartered in Centennial, just outside of Denver, Colorado.

Where Do You Buy Denver Steak?

Denver steak may not be as widely available as other cuts, but you can often find it at specialty butcher shops, upscale grocery stores, or online meat suppliers. When purchasing Denver steak, look for cuts with good marbling and a deep red color, indicating quality, freshness, and tenderness.

Best Ways to Cook Denver Steak

Due to its inherent tenderness, the Denver steak cut is best suited to high heat and fast cooking. This can be accomplished using various cooking methods, including grilling, pan-searing, or broiling. The best way, though, is on a grill.

Do You Need a Marinade?

The Denver cut is plenty flavorful and tender on its own, but we often like to use a marinade to punch up the flavor even more. We’ll give you a recipe for one below or you can borrow the one from our churrasco steak blog post.

Denver Steak Substitutes

If you cannot find the Denver cut, your next best bet will be a ribeye. Although it comes from a different part of the cow, ribeyes are known for their superior tenderness, ample marbling, and deep beef flavor. Like a Denver steak, they also lend themselves to high heat via searing or on the grill.

When looking for a good ribeye, check first for color and thickness: you want at least one inch thick (preferably 1.5) and a uniform red color. Then, check for marbling. It should be easily visible and fairly evenly distributed.

raw ribeye steak on butcher paper — Texas de Brazil’s online butcher shop delivers USDA Choice Angus ribeye steaks right to your door. No marinade is necessary for these–just a dash of salt and pepper, and they’re ready for the grill.

Grilled Denver Steak with Honey Garlic Marinade

Ingredients:

2 Denver steaks (approximately 8-10 ounces each)
¼ cup olive oil
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
2 teaspoons honey
1 teaspoon dried thyme
1/2 tsp salt (more to taste)
Freshly ground black pepper

Instructions:

In a small bowl, whisk together olive oil, minced garlic, soy sauce, Worcestershire sauce, balsamic vinegar, Dijon mustard, honey, dried thyme, salt, and black pepper to create the marinade.
Place Denver steaks in a shallow dish or resealable plastic bag and pour the marinade over them, ensuring they are evenly coated. Cover or seal and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to infuse.
Preheat the grill to medium-high heat and lightly oil the grate to prevent sticking.
Remove Denver steaks from the marinade and discard any excess marinade.
Grill steaks for 4-5 minutes per side for medium-rare doneness, or adjust cooking time according to your desired level of doneness.
Once cooked to your preference, remove the steaks from the grill and let them rest for a few minutes before slicing against the grain.
Serve the grilled Denver steaks with a side steakhouse garlic mashed potatoes or crispy brussels sprouts

Steak Catering

Nothing screams “opulence” more than a catered steak dinner. Texas de Brazil offers steak catering at each of our 50+ locations to make your next event extra special. You have your choice of our premium flame grilled meats, mouth watering side dishes, and sweet treats to finish off a perfectly decadent meal. Go online to view our available catering options in your city today.

Grilled Rack of Lamb

Posted on March 11, 2024March 11, 2024 by John Reynolds

Easter is celebrated with various customs and traditions around the world. A rich meal is often the focal point, especially after weeks of fasting during Lent. One of the most ubiquitous items on the Easter dinner table is lamb. This tradition has deep historical and cultural roots, making it a significant part of the holiday festivities for many families. Today, we will teach you how to make a grilled rack of lamb for a simple yet decadent holiday centerpiece.

Why is Lamb Eaten at Easter?

In the Christian faith, Jesus is twice referred to as the “Lamb of God” in the Gospel of John. Eating lamb at Easter is meant to commemorate the sacrifice of Jesus and to celebrate his resurrection.

Lamb is also an important symbol in Judaism. The Paschal Lamb was the animal sacrificed in the first Passover on the eve of the Exodus. Its blood was painted over the doorways of the homes of Jewish slaves so they would be spared the Tenth Plague of Egypt: the death of the firstborn sons. For this reason, lamb is also often eaten at Jewish Passover dinner.

In addition, Easter and Passover often coincide with the Vernal Equinox, which was an important date for pre-Christians. Disablot, for example, was a Scandinavian tradition dating from prehistoric times. A blood sacrifice was made in honor of the disir, female spirits associated with a bountiful harvest. The festival also honored the Valkyries, winged female deities who guided the souls of the dead to Odin. Although few accounts exist of exactly what was sacrificed, it is reasonable to assume that Spring lambs were on the docket.

Grilled Rack of Lamb Variations

In addition to a grilled rack of lamb, there are plenty of other preparations that appear in various cuisines around the world. In Greece, for example, magiritsa uses the offal, or innards of the lamb, to make a hearty stew with wild greens and a zesty lemon sauce. The Greeks are also famous for their souvla: a whole lamb spit-roasted over hot coals.

The Finns have a recipe for Finskt lamm, which involves roasting a leg of lamb then covering it with a sweet, red currant glaze. It is usually served with roasted potatoes and other vegetables.

In Italy, a special preparation of lamb called “abbacchio” is actually regulated by the European Union with the Protected Geographical Indication mark. The term refers to the type of lamb used as opposed to a distinct recipe. An abbacchio is simply a suckling lamb that is between 28 and 40 days old and weighs around 15 lbs. It can be grilled, roasted, stewed, or braised, so long as it fits the age and weight requirements.

Suffice to say, you’re not limited to grilled rack of lamb when it comes to Easter. However, the simplicity of this recipe makes it a top contender, in our opinion.

Helpful Hints for Perfect Grilled Lamb

Grilled rack of lamb is pretty fool-proof, but there are a few things you will want to keep in mind to get the best flavor and texture:

Don’t skip the marinade: the marinade is important in flavoring the meat, but it is also essential for tenderizing it.
Use the right heat: sear the outside quickly with high heat, then cook the inside of the meat slowly over indirect heat.
Don’t overcook the lamb: lamb is best served medium rare (130 to 135 degrees Fahrenheit.) You can get away with medium, but don’t go any higher than this, or you’ll get a pretty tough texture.
Cover exposed bones with foil: most racks of lamb come “frenched,” with the rib bones trimmed for elegance and convenience, should you wish to eat yours cave-man style. These bones can burn, so you will want to cover them with aluminum foil before grilling.

Side Dishes for Grilled Rack of Lamb

The right side dishes are nearly as important as the lamb itself. Lamb has a generally mild flavor that is compatible with a wide variety of sides. Instead of the usual roast potatoes or green beans, why not try a few of the following:

Caramelized Leeks with Balsamic Reduction
Steakhouse Crispy Brussels Sprouts (Couve de Bruxelas)
Bahian Forbidden Rice for a bit of surf-and-turf
Steakhouse Garlic Mashed Potatoes
Brazilian Cheese Bread (Pao de Queijo)

Grilled Rack of Lamb Recipe

This dish is not only elegant and flavorful but also surprisingly simple to prepare, making it perfect for both intimate family gatherings and festive feasts.

Ingredients for Grilled Rack of Lamb:

2 racks of lamb, frenched (about 1 ½ pounds each)
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
1 tbsp brown sugar or honey
1/2 cup olive oil
Juice of two lemons (about 2 oz)
2 tsp of salt (more to taste)
Freshly ground black pepper

Directions:

Prepare the Marinade for the Grilled Rack of Lamb

In a medium bowl, whisk together the minced garlic, chopped herbs, brown sugar, olive oil, lemon juice, salt, and black pepper.
Place your lamb in a resealable freezer bag or a shallow dish you can cover. Pour the marinade over the meat and make sure it is completely coated.
Leave the meat to marinate in the fridge for at least six hours, preferably overnight.

Get Ready to Grill

Remove the rack of lamb from the fridge and let it come to room temperature (about 20 minutes). Cover the exposed bones with tin foil.
While the meat rests, preheat your grill: set it on “high” on one side only. For coal grills, mound the charcoal off to one side to contain the heat there as much as possible.

Grill the Lamb

Start by searing the rack of lamb with the fat side down. (This is the more rounded, meaty part, while the back is more bony.) Grill for about four minutes, or until you can see grill marks. Then, flip the meat and sear for another 2-3 minutes on the other side.
Transfer the rack of lamb to the cooler side of the grill. Cook on indirect heat until the meat reaches an internal temperature of 130 degrees Fahrenheit (15-20 minutes).

Rest the Grilled Rack of Lamb

Wrap the lamb in foil and allow it to rest for fifteen minutes. Then, slice along the bones to make individual portions and serve. Or, carve it tableside for added flair.

Where to Buy Rack of Lamb

You can buy a rack of lamb in most grocery stores these days, but the quality is not guaranteed. The flavor and texture of lamb is highly dependent on the age of the animal and where it was raised. For a special holiday meal, you will want only the finest meat for your guests.

For our money, you can’t go wrong with Australian lamb. Aussie lamb is free range and grazed exclusively on the country’s wide-ranging grasslands. The taste is naturally mild, lean, and clean with an unsurpassed tenderness.

Luckily, you can order Australian lamb for your Easter Dinner to be delivered right to your door via our online Butcher Shop. Be sure to check out our current coupons for deals on butcher box orders, including freebies like Brazilian sausage.

St Patrick’s Day Treats

Posted on March 4, 2024March 4, 2024 by John Reynolds

Brigadeiros With White Chocolate and Irish Cream

March 17 is fast approaching. If you are celebrating at home, you will need plenty of St Patrick’s Day treats to keep your guests happy. We offer you this festive spin on a classic Brazilian party snack: brigadeiros made with white chocolate (colored green, of course!) and spiked with delicious Irish cream liqueur.

What is Irish Cream?

Irish cream is actually an English invention, created in 1973 by Thomas Jago. Jago was a liquor executive from Cornwall. He marketed a drink that combined traditional Irish whiskey with heavy cream, sugar, and subtle flavorings of vanilla and chocolate. The concoction was sold under the label “Baileys,” which has since become a household name.

Interestingly, Jago was also the mastermind behind two other famous brands: Malibu flavored rum and Johnnie Walker Blue Label Scotch Whisky.

When Is St Patrick’s Day?

St. Patrick’s Day, or the Feast of St Patrick, occurs on the same day every year: March 17. This is historically considered the death date of Patrick, a 5th century bishop and missionary who is credited with converting Ireland’s predominantly pagan population to Christianity.

Patrick’s efforts were later communicated allegorically: the heathen traditions of the pagans were symbolized as snakes, which were driven away from the Isle by St. Patrick. It is a good story, despite the fact that no snakes have ever been known to inhabit Ireland.

The Feast of St Patrick was officially recognized by the Catholic Church in the 17th century. It is also observed by the Anglican Church, Lutherans, and Eastern Orthodox denominations.

St. Patrick’s Day in Brazil

You may be curious to know if Brazilians celebrate St. Patrick’s day in the same way as Americans. In the US, we tend to splash out with parties, parades, greenery, lots of Guinness, and traditional Irish dishes, like corned beef with cabbage.

While Brazil is not home to as many Irish descendants as the States, it is still a predominantly Catholic country whose citizens also happen to enjoy a good party. Brazilians are embracing St. Paddy’s Day traditions more and more, adopting familiar rituals like wearing green and listening to Irish music.

St. Patrick’s Day in Brazil has become so popular in recent years that, in Rio, the famous Christ the Redeemer statue is lit with a green light for the day!

What Are Brazilian Brigadeiros?

Brigadeiros are a bite-sized Brazilian dessert made with chocolate and condensed milk. They are similar to American fudge, except they are rolled into balls and served in little candy cups. The traditional recipe originated in the 1940s and was named after Brigadier General Eduardo Gomes, a presidential candidate at the time. The general strong support from female voters, many of whom would prepare the treats for rallies and meetings.

The traditional Brigadeiro recipe was made with cocoa powder, butter, and condensed milk. Since then, many, many variations have arisen, including today’s St Patrick’s Day treats. The one ingredient that remains constant is condensed milk. Condensed milk desserts have a long history in Brazil. As was the case with Brigadeiros, many home chefs developed recipes using condensed milk during and slightly after WWII, when items like fresh milk and sugar were still rationed.

Can You Make The Brigadeiros Ahead of Time?

Certainly! You can store either the batter or pre-rolled brigadeiros in the fridge for up to seven days before you serve them. Just remove them fifteen minutes or so to let them soften before eating.

These St. Patrick’s Day treats will also keep for several months in the freezer. Let them thaw for 60 minutes before rolling them in the sprinkles and placing them in their paper cups.

Kid Friendly St Patrick’s Day Treats

Because we are adding the Irish liqueur to our St Paddy’s day brigadeiros off the heat, they do retain some alcohol content. As such, these treats are not meant for children. You can leave the Bailey’s out entirely to make a kid-friendly version, or you can use an Irish cream-flavored syrup, like the kind they use at coffee shops.

Brigadeiro Variations

You can have some fun customizing your St Patrick’s Day treats by using different toppings. We used plain, white sugar to dust ours (we wanted to be sure you could see the green color), but you can use almost anything as the finishing touch for yours. Common brigadeiro toppings include:

Chocolate sprinkles or shaved chocolate
Shredded coconut
Citrus zest
Chopped nuts
Chopped, dried fruit
Crushed M&Ms or Reese’s Pieces

Irish Cream Brigadeiro Recipe

Ingredients:

1 tbsp butter, unsalted
1 can (14 oz) sweetened condensed milk
3.5 oz white chocolate chips
¼ tsp salt
3-5 drops green food coloring
1 tsp pure vanilla extract
1 oz Bailey’s Irish Cream
1/4 cup white sugar to coat your St Patrick’s Day treats
20 no. 3 paper candy cups (these ones come in green)

Directions:

Step 1: Make the Batter

Grease a casserole dish or other shallow baking vessel with butter or nonstick spray.
Heat a mid-sized saucepan over medium heat. Melt the tablespoon of butter and mix in the can of condensed milk and salt.
Heat the mixture for a few minutes, stirring frequently. When it is warmed through, add the chocolate chips a little bit at a time. Whisk until all the chocolate has melted.

Step 2: Let the Mixture Thicken

Keep stirring the mixture for ten more minutes. This may seem like a long time, but it is necessary to achieve the desired texture.
Do a thickness check: take a rubber spatula and draw it down the middle of the batter in your pan to make a line. If it takes the mixture a few seconds to pool back over the line, you are ready.

Step 3: Chill the Dough

Remove the pan from the heat and whisk in your vanilla extract and Irish cream. Add a few drops of green food coloring until you reach your desired level of pigment.
Transfer your mixture to the greased baking dish and chill in the fridge for one hour.

Step 4: Prepare Your Rolling Station

While the dough chills, prepare your rolling station by lining up your bonbon cups and filling a plate or bowl with your sprinkles. You should need about 20 no. 3 candy cups for this recipe.

Step 5: Make the St. Patrick’s Day Treats

Now, you are ready to make your brigadeiro balls. Measure out about a tablespoon of the mixture and roll it between your hands to form a ball. Then, roll the ball into the dish of sugar, pressing lightly to coat it evenly. Put the finished ball into a candy cup and repeat the process until you are out of dough.
If you wish, you can “stamp” the top of each of your St. Patrick’s Day treats with a little heart or shamrock. Plunger cutters for fondant work well and are available in lots of shapes and sizes.
Serve your Irish cream brigadeiros immediately with hot coffee or a glass of good Irish whisky.

Satisfy Your Sweet Tooth at Texas de Brazil

Want more sweet treats? Visit one of Texas de Brazil’s fine dining locations and be sure to save room for one (or two) of our delectable desserts: cheesecake, papaya cream, carrot cake, creme brulee and more. If you feel like staying in, we’ve got you covered: order catering for pickup to enjoy your favorite churrasco meats, sides, and sweets in the comfort of your own home or office.

Cornmeal Porridge With Coconut Milk (Canjica)

Posted on February 15, 2024February 15, 2024 by John Reynolds

Corn dishes are extremely popular in Brazil, especially in sweet favorites like curao de milho, cornmeal cake, and pamonhas. Today’s recipe is another sweet treat featuring corn: cornmeal porridge with coconut milk and, of course, sweetened condensed milk. Infused with warming spices, it is the perfect comfort dish on a cold winter morning.

Do Brazilians Eat Cornmeal Porridge for Breakfast?

Generally speaking, breakfast in Brazil is a light meal with milky coffee and a little starch, like a buttered roll or slice of baguette. While porridge is generally consumed in the States as a breakfast item, this creamy cornmeal version is more often eaten as a dessert or snack during the Festas Juninas in Brazil.

The Festas Juninas take place shortly after the country’s second harvest of sweet corn. They honor St. John the Baptist and are meant to celebrate the harvest, with plenty of corn dishes for sale. It is, after all, winter in the Southern Hemisphere, so warm, comforting dishes are in order. As a cheap and plentiful crop, you’ll find corn just about everywhere: popcorn, roasted corn on the cob, sweet corn pudding, cornmeal cakes, and even on top of hot dogs.

Where Does Cornmeal Porridge Come From?

Cornmeal porridge is called “canjica” in Portuguese. Like many dishes, it likely arrived with slaves from West Africa. The Bantu languages have similar words to describe dishes made from ground corn.

From Portuguese, “canjica” also refers to hominy, which is dried corn kernels that have been soaked in an alkali solution (sometimes lye). Traditional Brazilian recipes for canjica often call for canned or dried hominy in place of cornmeal. This is certainly an option, but we like the cornmeal for simplicity and speed.

Toppings for Cornmeal Porridge?

This canjica is already infused with lovely spices and vanilla, as well as that sweet shredded coconut. It really doesn’t need much on top, except another dash of cinnamon and a few coconut flakes. That being said, you can kick it up a notch with a few toppings that pair well with the other flavors:

Fruit: bananas, peaches, and apples work especially well with the cinnamon and coconut
Cream: a splash of heavy whipping cream never goes amiss with a good bowl of porridge
Roasted peanuts: many Brazilians like to top their canjica with some chopped roasted peanuts for added crunch and flavor
Shaved chocolate: why not? Chocolate is always welcome, and with the cinnamon, the taste would be reminiscent of a lovely Mexican hot chocolate.

Cornmeal Pudding Recipe

Ingredients:

1 cup cornmeal
2 cups water
1 can (13.5 oz) coconut milk
1/2 cup shredded coconut
1/2 cup condensed milk
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
Pinch of salt (optional, to taste)
Additional condensed milk or brown sugar for sweetening (optional)

Instructions:

Prepare the Cornmeal Mixture: in a bowl, mix the cornmeal with 1 cup of water until it forms a smooth paste.
Cook the Cornmeal Mixture: in a pot, bring the remaining 1 cup of water to a boil. Once boiling, gradually add the cornmeal mixture to the pot while stirring continuously to prevent lumps from forming.
Add Coconut Milk and Shredded Coconut: lower the heat to medium and stir in the coconut milk and shredded coconut. Let the mixture simmer gently for about 10-15 minutes, stirring occasionally, until it thickens to your desired consistency.
Add Condensed Milk and Spices: pour in the condensed milk and stir well to combine. Add the ground cinnamon, ground nutmeg, vanilla extract, and a pinch of salt if desired. Continue to simmer for an additional 5 minutes, allowing the flavors to meld together.
Adjust Consistency and Sweetness: if the porridge is too thick, you can add more water or coconut milk to reach your desired consistency. Taste and adjust sweetness by adding more condensed milk or brown sugar, if needed.
Serve: once the porridge reaches your preferred consistency and sweetness, remove it from the heat. Serve warm in bowls, garnished with a sprinkle of ground cinnamon or shredded coconut on top if desired.

Enjoy!

Perfect Valentine’s Day Breakfast

Posted on February 6, 2024February 6, 2024 by John Reynolds

Beans on Toast: Brazilian Style

Nothing is more romantic than breakfast in bed: something hand-cooked with love, a steaming mug of coffee, and maybe a fresh rose is a winning combination by any stretch of the imagination. But what do you make? Pancakes are nice, but a touch boring (and sticky). Eggs Benedict is lovely, but poached eggs aren’t in everyone’s skillset. So what dish is the perfect Valentine’s Day breakfast? Drumroll, please…it’s beans on toast.

Now, before you start laughing, hear us out. Sure, beans on toast is not known for being a classy or romantic dish. In fact, it is about as simple as a meal can get: a can of Heinz beans in tomato sauce warmed up in a saucepan or the microwave, then unceremoniously dumped on top of a slice of toasted bread. No shade–it is actually delicious, especially with a dash of Worcestershire sauce.

But we want something special. Our Valentine’s Day breakfast takes the humble beans on toast to gourmet heights by incorporating a little Brazilian flare. That’s right: this is beans on toast, Brazilian style.

Brazilian Beans on Toast

This beans on toast dish is by no means an authentic Brazilian recipe. It is a hybrid of the classic British recipe and distinctly Brazilian flavors. Specifically, we are drawing inspiration from one of Brazil’s most treasured dishes: feijoada.

Feijoada is a black bean stew simmered with calabresa sausage, bacon, herbs, and aromatics. It is earthy, spicy, and utterly delicious. That is why it finds its way onto the table at nearly every meal, along with a pot of fresh Brazilian rice.

Sausage, bacon, and beans might be a little rich for the start of a romantic day. That is why we have adapted the recipe to be largely vegetarian. Beans are still slow simmered in a flavorful broth, but we omit the greasy sausage and bacon in favor of a runny egg on top.

Eggs for Beans on Toast

While most Brazilians do not typically consume eggs for breakfast, they are not averse to them in other dishes. Most often, they come in the hard boiled variety. You’ll find hard boiled eggs in and on everything, from Brazilian pizza to salt cod dishes. That being said, you could substitute the fried egg for this Valentine’s day breakfast with a hard boiled one. You can also skip the egg entirely if you want a vegan option.

Feijoada vs Tutu de Feijão

There is another dish in Brazil that is called “tutu de feijao.” Like feijoada, it uses soaked black beans. Unlike feijoada, however, it does not call for sausage and the beans are pureed before they are cooked with bacon and aromatics. Today’s Valentine’s breakfast is, perhaps, a hybrid of Feijoada and Tutu de Feijao, since we are omitting the meat but leaving the beans intact.

What Type of Bread is Best for Beans on Toast?

You want a sturdy bread that can maintain a decent crunch while being smothered in that delicious feijoada and runny egg. For our money, you can’t go wrong with sourdough. Cut it nice and thick and toast it with a brushing of olive oil, and you can practically eat this Valentine’s breakfast with your hands (maybe don’t try it if you are having it in bed, though).

Another surprising pair is brioche with beans on toast. The savory, saltiness of the beans is beautifully offset by the sweet, slightly caramel flavor of the brioche. However, the brioche is a much softer bread, so you won’t have the toasty crunch for long.

What Drink for Valentine’s Day Breakfast?

While we don’t understand it, we accept that not everyone is a coffee-lover. Brazilians themselves tend to go light on the coffee in the mornings, with just a splash of it in a warmed milk drink called “pingado.” We think something sweet is in order to go with this savory breakfast. You could try, for example, a hot mug of creamy Brazilian hot chocolate or black tea with cream and sugar.

If you really want to win your Valentine’s Day breakfast, though, may we suggest a mimosa with passionfruit juice in place of orange juice?

Dry Beans vs Canned Beans for Brazilian Beans on Toast?

While we are certain to get a slap on the wrist for this, you can use canned beans for this recipe. We prefer the dry beans for flavor and texture, but canned versions are just fine in a pinch. Just keep in mind that you will need to significantly reduce the cook time (probably the appealing part of using canned beans). Simmer until the flavors have had time to meld and everything is heated through–around 30 minutes.

Smoky Flavor Without Sausage?

Our secret weapon for today is smoked paprika. Even a small amount lends an earthy, meaty flavor without any smoked sausage or bacon at all. We also add in a little Worcestershire sauce for British authenticity and umami, but you can leave this out if you want to keep the beans vegan.

Valentine’s Day Breakfast Recipe: Gourmet Beans on Toast

Ingredients:

1 lb dry black beans, rinsed and soaked overnight
3 large tomatoes, diced (or 1 can stewed tomatoes)
1 yellow onion, diced
3 cloves garlic, minced
1.5 tsp smoked paprika
Dash of Worcestershire sauce
4 cups vegetable or mushroom stock
4 cups water
Extra virgin olive oil
1.5 tsp salt (more as needed
Freshly ground black pepper
2 bay leaves

Directions:

Heat a large saucepan over medium heat. Add a drizzle of extra virgin olive oil, and stir in the diced onion. Cook until the onion softens and appears translucent.
Add in the garlic and tomatoes and cook for a further 1-2 minutes.
Drain the beans of their soaking water and rinse them well under fresh cold water. Then add them to the pan with the onions, garlic, and tomatoes.
Add the stock, water, smoked paprika, salt, bay leaves, and a few twists of freshly ground black pepper.
Bring the mixture to a boil then reduce heat to low. Cover and simmer for two hours. Then, remove the lid and simmer for a further 30 minutes, or until most of the liquid has been absorbed. Add a dash or two of the Worcestershire sauce add this time.
When the beans are nearly finished cooking, toast your bread and prepare the eggs. In a small saucepan, add a generous amount of olive oil and heat over medium. Crack in two eggs and fry until all nearly the whites have turned opaque. Then, flip the eggs and cook for another 30 seconds (over easy).
Add two slices of toast to a plate. Ladle a good amount of your beans on top of each slice, then finish with the runny, fried eggs.

Note: this recipe makes quite a lot. You can store leftovers in the fridge for up to a week or freeze them for up to four months.

Now, What About Valentine’s Day Dinner?

Why not keep this Brazilian theme going and take your sweetheart out for an incredible meal at one of Texas de Brazil’s fine dining locations? Our attentive gauchos, mouth-watering dishes, and romantic atmosphere will ensure you have the perfect Valentine’s Day celebration. Go online to find the location nearest you and book your table today–spots fill up fast!

One Pan Coconut Lime Chicken

Posted on January 29, 2024January 29, 2024 by John Reynolds

Coconut milk is a popular ingredient in many Brazilian recipes, like savory pumpkin stew or the famous moqueca. It lends a creamy, tropical note to any dish, and this one pan coconut lime chicken recipe is no exception. It incorporates the bright taste of coconut and lime, with the earthier, warming spices of a traditional curry. It comes together in less than an hour and cooks in one pot for easy clean up. In other words: one pan coconut lime chicken is your next go-to weeknight dinner.

Is One Pan Coconut Lime Chicken Spicy?

Yes, this recipe has a bit of a kick to it. It has both cayenne pepper and diced jalapeno, so we’d give it a heat rating of medium to medium high. That being said, you can customize the recipe to suit your preferences. Want more heat? Add another jalapeno or a pinch more cayenne. Prefer it mild? Remove the ribs and seeds from your jalapeno, use half the cayenne, or skip the spicy bits all together.

Healthy Versions of Coconut Lime Chicken

There are a couple ways you can tone down the calories in your one pan coconut lime chicken dinner. While we love the silky, creamy texture and toasted flavor of full fat coconut milk, we are aware it is not the most waist-friendly of ingredients. You can substitute fat-free coconut milk if you are trying to limit your calorie intake. You can also use chicken breasts in place of chicken thighs, which are slightly higher in fat and calories.

What to Serve with One Pan Coconut Lime Chicken?

Our favorite thing to eat with this chicken, or almost any Brazilian dish, is Brazilian rice. It is a simple recipe of white rice toasted with garlic and onions, then simmered in water or broth until fluffy but not sticky. This style of rice is served with nearly every meal in Brazil. It is so popular that many Brazilians prepare a jar of the aromatics (“refogado”) ahead of time.

Another great pairing would be crispy yuca fries. Serve the chicken and a generous ladleful of the coconut lime sauce over a bed of fried yuca and *chef’s kiss* you’ll have your new favorite comfort food.

Chicken Breasts vs Chicken Thighs

We like to use boneless, skinless chicken thighs in this recipe for three reasons:

They have a deeper flavor that can stand up to the spices
It is much harder to overcook thighs.
They are way cheaper than chicken breasts.

However, you can absolutely substitute the chicken thighs for breasts in your one pan coconut lime chicken.

Can You Freeze One Pan Coconut Lime Chicken?

Sure. You can store leftovers or a make-ahead version in your freezer for up to three months. We’d recommend thawing it in the oven, however, as opposed to the stove top, so you don’t aggressively reheat the chicken. Bake it covered in an oven-safe dish at 350 for around an hour, then squeeze some fresh lime juice over the top to awaken the zing you may have lost from the cold.

One Pan Coconut Lime Chicken Recipe

Ingredients:

2 lbs boneless, skinless chicken thighs cut into 2 inch cubes
1 can unsweetened coconut milk
1 small onion, chopped
3 cloves garlic, minced
1 tsp coriander
1 tsp ground cumin
1 tsp cayenne
1 tsp turmeric
1 tsp salt
Ground black pepper, to taste
1 green bell pepper, chopped
1 jalapeno, minced
1 can stewed, diced tomatoes
2 tbsp fresh lime juice
Extra virgin olive oil
Fresh, chopped cilantro for garnish

Instructions:

Marinate the Chicken: in a bowl, combine the chicken with coriander, cumin, cayenne, turmeric, salt, black pepper ,fresh lime juice, and a splash of olive oil. Toss the chicken until evenly coated. Let it marinate for at least 15-20 minutes.
Preheat the Pan: heat a large pan over medium-high heat and add a drizzle of extra virgin olive oil.
Cook the Chicken: place the marinated chicken in the pan and cook until browned on all sides. This should take about 5-7 minutes. Once browned, remove the chicken from the pan and set it aside.
Saute Onions and Garlic: reduce the heat to medium. In the same pan you used for the chicken, add a bit more olive oil if needed. Saute the chopped onion until it becomes translucent. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
Pour in Coconut Milk: pour in the can of unsweetened coconut milk, stirring well to combine with the spices and onions.
Add Tomatoes, Jalapeno, Bell Pepper, and Lime Juice: stir in the can of stewed, diced tomatoes. Return the browned chicken to the pan. Add fresh lime juice and diced jalapenos and bell pepper.
Simmer: bring the mixture to a rolling simmer. Reduce the heat to low, cover the pan, and let it cook for about 10-15 minutes, or until the chicken is cooked through and the jalapenos and bell pepper have softened.
Serve: once the chicken is fully cooked and the flavors have melded together, serve your One Pan Coconut Lime Chicken over Brazilian rice or with your favorite side dishes. Garnish with fresh cilantro if desired.

Texas de Brazil Meat Delivery

Don’t forget to order your butcher box to arrive in time for Valentine’s Day! Select from premium cuts of beef, pork, and lamb so you can prepare the perfect romantic dinner at home. For a limited time, orders of $150 or more earn a free Australian rack of lamb ($24 value). Visit our online market today to get started.

Hot Chocolate with Condensed Milk

Posted on January 24, 2024 by John Reynolds

Brazilian Chocolate Quente Cremoso

The winter months are in full swing here in the northern hemisphere, which means many of us are scrambling to stay warm or just pass the time on these short days. A cup of something cheerful seems in order, and there is nothing cozier (or more decadent) than a mug of steaming hot chocolate. It’s just the thing when you’re curled up with a good book, watching your favorite show, or just enjoying the winter scenery through your window. Of course, today we are offering a Brazilian spin on this classic beverage: hot chocolate with condensed milk–a must have ingredient for virtually anything sweet in Brazil.

Is Hot Chocolate with Condensed Milk Thick?

Well, yes. Hot chocolate with condensed milk will naturally be thicker than if you had made it with just milk. It is still perfectly sippable and, in our opinion, that extra thickness only lends to the velvety texture and rich taste.

That being said, if you prefer your hot chocolate a little thinner, you can always lessen the amount of condensed milk that you use. Much of the sweetness in this recipe is derived from the condensed milk, however, so you may need to add a little sugar or more semisweet chocolate to make up for it.

Hot Chocolate vs Hot Cocoa?

Although the terms are often used interchangeably, hot chocolate and hot cocoa are not the same thing. Both use a base of milk or sometimes water, but hot chocolate uses melted chocolate morsels or chopped bars, and hot cocoa uses cocoa powder.

This recipe for hot chocolate with condensed milk is, technically, a hybrid. We are using both bittersweet chocolate bits and a little cocoa powder. In our opinion, the blend reins in the texture and keeps the taste from being too cloying.

Can You Use Water in Hot Chocolate with Condensed Milk?

Sure. You can replace the whole milk in this recipe with water if you want a healthier option. But then again, it’s hot chocolate–it’s meant to be indulgent! We strongly suggest going no leaner than 2% milk in this recipe. Water simply doesn’t have the same creamy, slightly sweet profile as milk.

What Spices/Toppings for Hot Chocolate?

You don’t need to add anything to this recipe, but if you want to spice up your hot chocolate with condensed milk, there are plenty of options. A dash of cinnamon never goes amiss. You could also add a smidge of peppermint extract or even orange, if you like that combo. Have fun with it. Some other fun toppings and additions might include:

Whipped cream
Crushed candy canes/peppermint
Chocolate sprinkles
Mini marshmallows or a dollop of marshmallow cream
Peppermint schnapps for the adults
Bailey’s or other coffee liqueur
A splash of spiced rum or aged cachaca

Recipe for Creamy Hot Chocolate with Condensed Milk

Ingredients:

4 cups whole milk
14 oz sweetened condensed milk (one can)
¼ cup unsweetened cocoa powder
4.5 oz semisweet chocolate, chopped or in morsels
½ tsp Vanilla extract

Directions:

In a large saucepan, heat the milk and sweetened condensed milk over medium heat. When it begins to slowly simmer, stir in the cocoa powder. Next, add in the chocolate a little bit at the time, stirring in between each addition to allow it to melt.
Continue stirring the mixture over medium heat until all of the chocolate has melted and you have a smooth, creamy mixture.
Remove your Brazilian hot chocolate from the heat and stir in the vanilla extract.
Serve hot in mugs with your favorite toppings and garnish.

More Great Brazilian Recipes to Try

Bolo Rei

Posted on January 8, 2024 by John Reynolds

Brazilian Kings Cake

The Kings Cake is a traditional dessert associated with Epiphany, also known as Three Kings Day. This is a Catholic observance to commemorate the biblical visitation of Jesus by the Three Wise Men. There are variations around the world, including Brazil, where it is known as bolo rei. It is a simple yet impressive looking cake, with decorations added specifically for their symbolism.

Bolo Rei History

Although the Catholic Church declared Epiphany a holy day in around 325 AD, the first King Cake is thought to have originated in France much later in the 13th or 14th century. Today, there are two primary versions of French bolo rei: the first is an almond frangipane wrapped in crisp puff pastry; the second, which is more popular in Southern France, is an orange-flavored brioche studded with candied fruits.

The bolo rei has since made its way to a large part of the Western Christian world, and it is not limited to Epiphany. In New Orleans, for example, it is heavily associated with Mardi Gras and appears on tables throughout the month of January and up to the day before Lent (Ash Wednesday).

What to Hide in Bolo Rei?

One of the traditions associated with the king cake is a hidden trinket. In most cases, it is a fava bean and/or a small toy. The person who has the slice with the bean must host the celebration the following year. The small toy is for one of the younger guests, who is then crowned “king” for the day.

In the past, the bean and toy were baked into the bolo rei. Today, it is best practice to insert them after the cake is baked to avoid surprise melting or unpleasant tastes. Just frost over the spot where you put them or cover them with the dried fruit.

What is in Bolo Rei?

Bolo rei is more similar to the southern French version. You leaven the cake with yeast and decorate it with candied fruits that are soaked in copious amounts of port wine. Traditional fruits include candied red and green cherries, pineapple rings, and orange peels. Mixed nuts are also added for crunch. The toppings are meant to represent the gifts brought by the Magi to the infant Jesus: the golden crust is for gold, the candied fruit for the sticky myrrh resin, and the spicy aroma to mimic the scent of frankincense.

Do You Have to Use Fruit in Bolo Rei?

Fruit is not everyone’s cup of tea, especially the dried and candied variety. You can omit the fruit entirely or exchange it for orange extract or cognac to get that citrusy flavor. There are also variations that use chocolate in place of the nuts (yum) and dust the topping with shaved chocolate and powdered sugar. Really, you can customize it however you like. Just don’t forget the fava bean and a little toy.

Bolo Roi Recipe

Ingredients:

3 cups all purpose flour
2 tbsp active dry yeast
2/3 cup granulated sugar
2.5 oz butter, softened
3 eggs
½ tsp salt
Zest from one orange
4 oz warm milk
4 oz port wine or brandy
¼ cup mixed candied fruits, chopped ( cherries, apricots, and citrus are good)
1 oz mixed nuts, chopped into small pieces
Whole pieces of dried fruit for the top
Whole nuts, like almonds, walnuts, and pecans, to decorate the top
Confectioner’s sugar

Directions: How to Make Bolo Rei

1: Activate the yeast

Heat the milk until lukewarm and dissolve a teaspoon of sugar in it.
Add the yeast to the milk-sugar mixture, stir gently, and set it aside for about 10-15 minutes until it becomes frothy.

2: Prepare the filling and topping

Soak the chopped candied fruit in a bowl with the port or brandy while you wait for the dough to rise. After 30 minutes, strain the infused fruit and mix in the chopped nuts.

3: Prepare the dough

In a mixing bowl, combine the flour, sugar, salt, and orange zest.
Add the activated yeast mixture, 2 eggs, softened butter, and fruit-and-nut mixture to the dry ingredients.
Knead the mixture until it forms a smooth and elastic dough. Cover the bowl with a cloth and let the dough rise in a warm place for about 1-2 hours, or until it doubles in size.

4: Assemble the Bolo Rei

Preheat your oven to 180°C (350°F).
Punch down the risen dough and shape it into a ring, leaving a hole in the center.
Place the dough ring on a baking sheet lined with parchment paper.
Brush the surface of the dough with 1 tbsp water mixed with the remaining egg. Arrange the whole candied fruits and nuts mixture on top, pressing them gently into the dough.
Bake in the preheated oven for approximately 25-30 minutes or until the cake is golden brown.

5: Serve and Enjoy

Once baked, remove the Bolo Rei from the oven and let it cool on a wire rack. Before serving, dust the cake with powdered sugar for an extra touch of sweetness. Alternatively, you can mix a couple tablespoons of strawberry jam with a little water to make a syrup to provide both sweetness and shine.