March's Cooking Club: Brasil

Okay, ladies...let's see what you can come up with for March.

Cooking Club with be at the Cafe Johnsonia (wink, wink), on Thurs. March 12th at 7:30 PM. I'll e-mail the directions later.

Main Dish: Lindsey (Feijoada, Brazilian Rice, and probably Farofa)
Appetizer: Steph (cheese bread)
Appetizer: Kelsey (vinaigrette - like pico de gallo)
Salad: Marie (it's a surprise, even to me!)
Salad: Alma (tomatoes and hearts of palm... if I have time to go to the grocery store.)
Side Dish: Missy (Coconut Rice)
Side Dish: Kristen (Coconut Bread)
Dessert: Alma (cornstarch cookies)
Dessert: Jeri (Carmen Miranda)
Drink: Hannah (Maracujá)



Coconut Bread

2 eggs
1 1/4 cups milk
1 tsp vanilla
2 1/2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 cup (200g) sugar
150 g unsweetened shredded coconut
75 g unsalted butter, melted and cooled
icing sugar for dusting

Preheat oven to 350, grease and flour a 8 1/2 x 4 in. loaf pan

• Lightly whisk eggs, milk, and vanilla together
• Sift flour, baking powder and cinnamon into a bowl, add sugar and coconut, and stir to combine
• Make a well in the center and gradually stir in the egg mixture until just combined
• Add melted butter and stir until the mixture is just smooth, being careful not to over-mix
• Pour into prepared pan and bake for 1 hour, or until bread is cooked when tested with a skewer
• Leave in pan to cool for 5 minutes, and remove to cool further on a wire rack
• Serve in thick slices, toasted, buttered and dusted with icing sugar
• Makes 8-10 thick slices

Sweet Rice

• 1 1/2 c White Rice
• 2 c milk
• 1 c sugar

Cook rice according to instructions. Combing milk and sugar and scald over med heat. Pour 1/2 HOT milk mixture over cooked rice and allow to set. Sprinkle with cinnamon. Serve with additional milk drizzled over top.


Brazilian Fruit Salad

1/2 cup Sweetened Condensed Milk
Chopped Fruit, one each: papaya, mango, pineapple, oranges
3 bananas
1/4 cup chopped Brazilian nuts