Deus Ex Culina

Death by Chocolate: "Brigadeiro", a Brazilian Dessert

Another simple, but diabolically delish dessert that will wow gourmands and expand waistlines everywhere...

"Brigadeiro" is the ubiquitous sweet that is served at every Brazilian child's birthday party. In fact, we Brazilians should just chuck the globe on the flag, and tack on the "Brigadeiro"; it is that popular and beloved.

There's a story behind its name: "Brigadeiro" means "Brigadier" in Portuguese, and it is named after Air Force Brigadier Eduardo Gomes, who became a political figure in Brazil after unsuccessfully running for the presidency during a brief period of democracy after WWII. The dessert was named after him not just because he was a well-known figure, but because in the 1920s, when he started becoming famous, he was SINGLE...He was handsome, and dashing...good enough to eat, I guess...So they named the little sweet after him.*

Pantry Raid

You will need:

One 14 oz. can of condensed milk (leite condensado), easily found in bodegas, or Brazilian markets.

2 heaping tablespoons of powdered cocoa. If you go to aforementioned Brazilian market, look for the powdered chocolate drink "Nescau", for the real flavor. Otherwise, a good, sweetened powdered cocoa will do.

Chocolate sprinkles. Lots.

A pinch of salt.

25 g of butter

Happy Birthday to Your Tastebuds

Take a glass bowl and mix the condensed milk, cocoa powder, butter and salt.

Mix very well.

Stick into microwave and heat mixture for one minute. Take out of microwave and stir. Repeat this step for a total of 7 minutes (you have to stop and stir the mix every minute). You want the mix to be pretty thick- enough so that when you run the spoon along the bowl's bottom, the mix won't cover the "trail" right away.

Take out and let the mixture cool down completely. Once mixture cools down, it should be pretty solid.

Fill up a soup dish with the sprinkles, arrange those mini paper baking cups on a tray, and coat your hands with butter. You are going to take a spoon, and roll the mix into small little balls, which you then roll in the chocolate sprinkles. Stick into the little baking cups, and voila!- Brigadeiro dessert! Now, make sure your hands stay well-coated. You might have to wash them and coat again several times because Brigadeiro is sticky stuff.

Keep refrigerated until serving time. This recipe yields approximately 50 Brigadeiros...How many you end up actually serving instead of popping into your mouth during the rolling process is really up to your will power...

Enjoy in good company!

*Credit Where Credit Is Due: Information on Brigadeiro's history obtained from CookBrazil.com

Nomar

New poster to Deus ex Culina. Everybody welcome Nomar, and check out his bio and booklist at the left.

New England Clam Chowder

Sorry for the prolonged absence from Deus. I've been busy. But I have a recipe for New England Clam Chowder that I made up in Maine that everyone enjoyed. The friends I was vacationing with said it was the best thing I'd made there. So take a look at the picture,

and let's get on with the recipe...

Ingredients:

About 15 cherrystone clams, plus some leftover from the clambake
1 1/2 russert potatos, leftover from the clambake
Two roasted Onions, from the clambake
White wine
2 garlic cloves, minced
1 tablespoon flour
8oz bacon grease
1/2 quart light cream

Herb Mixture:
4 tsps oregano
4 tsps fresh parsley
2 tsps marjoram
2 tsps dill
4 tsps thyme
4 tsps basil
1 tsp sage
1 tsps rosemary
2 tsps tarragon
1 tablespoon all-purpose flour crushing in a mortar if possible

Start by steaming the clams with the white wine. Reserve liquid. If you're using only clams from a clam bake, you'll need a bottle of clam juice to go with the recipe. When the clams have opened, remove from the heat and allow to cool. Clean clams and chop as best you can. Don't worry about getting them really fine, as this is all going into a blender as a last step.

Chop the potatos and onions. The onions, if they come from a clam bake, will be slimy and difficult to cut. Just try your best. Put rendered bacon fat (saved from after eating bacon for breakfast a few times) into a large pot. If you don't have saved, rendered bacon fat, then buy salt pork and render, adding butter to make up for any deficiencies. Drop onions and garlic in. Allow to get translucent if not pre-cooked. Add clam juice or reserved liquid. Slowly stir in flour. Add potatos, clams and spice blend, I used two tablespoons worth. Also add fresh cracked pepper to taste. Add light cream. Bring to a simmer. Allow potatos to get soft if not precooked.

DO NOT BRING TO A BOIL, as this will ruin the clams.

Simmer for 20 minutes. transfer entire batch of chowder to blender, and blend for just s little bit, to get a good consistency. Return to pot, and ladel out for guests. Serve with oyster crackers and corn bread.

Geary's Pale Ale, a good Maine beer, is a good accompanyment.