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Off to Brazil!

post #1 of 11
Thread Starter 
I am off to Brazil to find the perfect Yaya' !!

It didn't take me long to find it.

QUINDAO DE YAYA

9 egg yolk
3 whole eggs
1 # sugar
2 tbsp butter, melted
1 medium coconut, grated (2 1/2 cups)
1/2 cup raisins
1 tbsp butter to coat the mold
******
Heat a half gallon of water on top of the stove and preheat oven to 350 f. Using a whisk beat the whole eggs lightly,add the yolks and keep beating until the mixture is homongeneous. Add the sugar and the coconut and mix everything really well.Add the melted butter and mix. Coat the mold (8 inch ring mold)with butter and sprinkle with sugar. Shake of excess. Place the raisins around the bottom of the mold then slowly pour in the mixture.

Place the mold in of a roasting pan and pour the hot water bath around the mold. Bake the "quindim" in the bain marie for an hour.insert a toothpick, it should come out dry. allow the quindim to cool and unmold it on a serving dish. decorate with tropical flowers and springs of mint.

Next, I will hunt for brazilian barbeque.
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #2 of 11
really or virtually?
Remember this motto to live by: "Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, chocolate in one hand, martini in the other, body thoroughly used up, totally worn out and screaming "WOO HOO...
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Remember this motto to live by: "Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, chocolate in one hand, martini in the other, body thoroughly used up, totally worn out and screaming "WOO HOO...
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post #3 of 11
What a funky custard...no milk products???!!! I gather the coconut is peeled and finely shredded. In New Orleans, Yaya is a yat term for Gumbo yaya, I gotta feeling Brazilian and New Orleans food is very similar...shall we discover how close?
beans and rice...Brazil uses Black beans, black eyed peas
Greens....they both use collards
Fish and shrimp
meat in their beans.....
cayenne
Is this African food> if so where in Africa?
cooking with all your senses.....
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cooking with all your senses.....
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post #4 of 11
CC, are you going to make this? Or did you already?
post #5 of 11
Thread Starter 
I am making it at work today, I understand shroom , no dairy..But this is a dish from brazil, as in thia cuisine, dairy is used very sparingly, also , yes the coconut is shredded. I will let you now how it turns out
cc
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #6 of 11
Thanks.....sounds trully unusual.....are there other custards that don't use dairy?
cooking with all your senses.....
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cooking with all your senses.....
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post #7 of 11
First non-dairy "custard" that comes to mind is the classic royale garnish for clear soups. Check the old Larousse Gastronomique. Basically a savory custard that's poached then cut into shapes, and floated in soup.
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #8 of 11
Brazilian food is influenced by West African food- Ghana, Nigera, Angola etc,etc. basically places where slaves came from. The Portuguese never supressed African slave culture to anywhere near the same extent as the British or the Spanish. The Brazilian city of Salvador in the state of Bahia is known as the most African city in the Americas.
I have a Brazilian friend here who makes a recipe from Bahia called bobo de camarao - shrimp bobo. When a Ghanain friend ate it she said that it was very similar to a dish that they make in Ghana, but with chicken rather than shrimp.
I will ask him for his recipe (it contains palm oil, but is very good) and I will post it, unless anyone else has a tried and tested bobo recipe- I'm afraid that this recipe may not be very exact!
Brazilian food is also influenced not only by Portuguese, but by it's other immigrant communities - Italian, German, etc,etc. I have ben told that cuisine varies greatly from state to state, much more so than the US (or so I've been told)
Remember this motto to live by: "Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, chocolate in one hand, martini in the other, body thoroughly used up, totally worn out and screaming "WOO HOO...
Reply
Remember this motto to live by: "Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, chocolate in one hand, martini in the other, body thoroughly used up, totally worn out and screaming "WOO HOO...
Reply
post #9 of 11
Hey, I am from Brazil and I just thought I should share something with you guys:

1) Quindim is a traditional sweet from Brazil, it is basically made of lots of egg yolks and sugar. Some recipes take grated coconut in them, some dont. But I guess most of them do.
2) Quindim is usually made for individual servings and are usually baked in "liners" ( bakings cups ) just like the American cupcakes.
3) In Portuguese, Quindão would be the name for a "Big Quindim". So while Quindim is individually served, Quindão is a Quindim that serves more people, like a cake. =)
4) I guess watching how to make them is really important ( even if you try a different recipe ) as there are some "special tips" that really need to be followed, otherwise you may just get something else but Quindim !:D Here's a YouTube video in English:

watch?v=wbQB9G3nXIw

( the forum won't let me post the link but just add that after the slash at YT's website ! )

The guy is Brazilian, his accent is a bit funny but his "assistant" ( his 7-year old daughter, lol ) speaks nicely ! :)

Enjoy and if anyone has any questions, I am here to help !

Arinha

FYI - I had no idea of what YaYa meant ! I called mom and grandma and they didn't know either ! :( Tried calling a friend whose dad is a chef in a restaurant in São Paulo and BINGO ! I finally figured out what YaYa means - that's just the a short for Yara, supposedly the person who posted the recipe on a cooking website. This is something Brazilians do a lot, whenever they have a recipe, they'll just make some small changes to it and then will add their name ( or nickname ) to the recipe's name. I never do that, but as an example I could just get a Quindim recipe and then now call it "Quindim da Arinha", or something like that. Just though you should know YaYa is not a name nor an ingredient :D
post #10 of 11
Hey shroomgirl :D

Just so you know, Yaya is not an ingredient or anything related to food, it's just the name of the person who made some changes to the recipe ( you can read my previous post on the thread ).
Also, Quindim is not really a custard. I'd say custards are more of a thin pouring sauce, pastry cream consistency, right?
Quindim is like a pudding, but a bit more consistent ! You can actually "hold it", "bite it", and so on. You have to "demold" them ( don't know if this is the right verb in English, sorry ) while they're still warm so you can serve them :D

Regards,

Araceli
post #11 of 11
whoa....what a surprise! My favorite niece is almost engaged to a Brazilian....we were talking fejoida when she was home for the holidays....
there is also a tapioca flour roll that is GF and really good.
cooking with all your senses.....
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cooking with all your senses.....
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