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Here you will find information about Portuguese restaurants listed by state. You can also find articles and news updates about Portuguese chefs. We have links to resources about Portuguese wine, travel and topics for the community. Thanks for stopping by and feel free to leave a restaurant review, comments, ideas or suggestions.
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Bacalhau de Trás-os-Montes by Oceana Restaurant NYC

To showcase the incredible versatility of Portuguese wines with food, Wines of Portugal is launching an exciting new culinary-focused program in the United States this April. The program, known as 10 Chefs / 10 Wineries,” will match ten Portuguese wineries with ten of America’s top chefs, culminating in an online cooking series and limited edition printed recipe guide that will be available to trade, press and consumers by the end of the year. credits: http://www.winesofportugal.com/us/food-and-wine/10-chefs-10-wineries/

Executive Chef Ben Pollinger and Wine Director Pedro Goncalves

First Offering April: Oceana – New York City

“House-made Bacalhau de Trás-os-Montes”

Paired with Duorum Colheita 2011

4 4-ounce portions bacalhau, soaked three days

in equal parts milk and water, changing liquid every day

                   Chickpea-potato ragout

3 Tbs EVOO
1/3 Cup chorizo, skinned and diced 1/3 inch (approximately one link)
1 ¼ Cup Vidalia onion, medium dice (approx ½ medium onion)
3 cloves garlic, sliced thin
2 plum tomatoes, cored and diced 1/3 inch
1 Cup cooked chickpeas
¾ Cup cooked fingerling potatoes, diced 1/3 inch (about 6 small potatoes)
1 Cup chicken stock
2 Tbs halved black olives
2 Tbs quartered large green olives
1 Tbs slivered parsley

 

1. Heat a 12 inch skillet over medium heat. Add 2 Tbs EVOO.
2. Add chorizo and fry over medium high heat for 3 minutes,

until lightly browned and oil takes on a red color from the sausage.
3. Add onion and garlic and sauté five minutes, until lightly colored
4. Add tomatoes; cook five minutes until tomato starts to break down
5. Add chickpeas, potatoes and stock. Cover and simmer 15 minutes.
6. Nestle bacalhau into the ragout and spoon some of the ragout over the fish.
7. Place cover on pan, cook 8 minutes.
8. Add olives, remaining 1 Tbs EVOO and parsley, stir to combine.
9. Spoon the ragout into four bowls. Place the fish on top of the ragout.
10. Spoon remaining ragout over the fish.
11. Place the halved quail egg over fish, top with a little more

sliced parsley and a drizzle of EVOO.

Quail eggs (can substitute with chicken eggs if quail eggs are unavailable)
4 quail eggs (quarter a single chicken egg if substituting)
Place in a pot, cover with cold water.
Bring to a boil, boil two minutes.
Remove from water, peel and cut in half.

photos and text credits:

http://www.winesofportugal.com/us/food-and-wine/10-chefs-10-wineries/

Portuguese Sangria Recipe

Sangria is a perfect drink to quench your thirst on a hot day. It’s beautiful fruity color makes it a great crowd pleaser for your next picnic or a party.

The use of the word sangria in labels is now restricted under European law. Only sangria made in Spain and Portugal will be allowed to be sold under that name after the European Parliament green-lighted new wine labeling in January 2014. http://en.wikipedia.org/wiki/Sangria

I served my Sangria with a Portuguese Antipasti Platter of cold meats, cheese, olives, roasted red peppers and breads but you can make up your party platter with your favorites.

My recipe is easy because you don’t have to spend time making a simple syrup to sweeten it, you simply add orange Sumol which has a sweet orange flavor.

Cheers! Saude!

 

Ingredients:

1 liter bottle of Portuguese Red Wine

1 liter of Sumol or any Orange soda

1/2 cup of 1920 Brandy

2 oranges (sliced)

1 lemon (sliced) optional

2 cups of ice cubes

Grapes

Strawberries

Instructions:

Place the ice in a large pitcher and add the wine. Add the remaining ingredients, stir well and place in the refrigerator for a few hours for the flavor to intensify and to chill.

Decorate serving glasses with a slice of orange and a strawberry. Add ice and serve cold.

Look at the beautiful color!

 

Portuguese Muffins Featured in Huffington Post

Portuguese Sweet Muffins featured in Huffington Post article!

Click on this link to read the article! Why Portuguese Muffins AreSeriously Underrated

The article links back to Tia Maria’s Blog for the recipe by Leonor Santos!

Here’s an excerpt from the article in the Huffington Post – Travel – February 22, 2014

“Popularized in the United States by Portuguese immigrants around New Bedford and Cape Cod in Massachusetts, these muffins can still be found in many a Cape Cod sandwich shop. Larger, chewier, slightly sweeter and more flavorful and substantial than an English muffin, it’s no wonder they’ve caught on outside of Massachusetts too. While they’re still not as ubiquitous English muffins, we think their time will come. Once you try one, you’ll understand why they’re seriously underrated.” Excerpt and top left photo credit: http://www.huffingtonpost.com/2014/02/25/portuguese-muffins_n_4847213.html?utm_hp_ref=travel&ir=Travel

 

Bacalhau com Grao – Codfish & Chick Peas with Herb Vinaigrette

Bacalhau com Grao is perfect for your meatless days. This recipe has slow digesting carbs that are good for your diet, fiber and packed with protein! For those of you that observe Lent and opt out of eating meat on Friday it’s an easy dish to prepare in less than 30 minutes. If you can’t find salted cod in your grocery store, you can substitute it with any flaky white fish but add 1 teaspoon of salt to the poaching liquid.

Codfish & Chick Pea Salad with Herb Vinaigrette

Bacalhau com Grao

Ingredients:

1 pound of boneless re-hydrated salt cod (cut into (2) 8 ounce portions)

1 slice of onion

2 cups of water

2 cups of cooked chick peas

Vinaigrette:

¼ cup of olive oil (add more if desired)

½ cup of white wine vinegar

½ small onion (finely minced)

2 cloves of garlic (finely minced)

¼ teaspoon of salt

¼ teaspoon of black pepper

2 tablespoons of Parsley (chopped)

Instructions:

Make the vinaigrette in a medium bowl by mixing the ingredients together and set aside to incorporate the flavors.

Meanwhile, poach the codfish in a medium pan filled with about 2 cups of water and the slice of onion. Cook in a slow boil for about 8-10 minutes on medium heat.

Remove the codfish from the pan, drain, and cover to keep warm. Add the chick peas to the pan and cook for about 5 minutes on low heat.

Drain the chick peas and place both the fish and chick peas on a serving dish.

Pour the vinaigrette on top and serve. Add more olive oil and seasoning if desired. Enjoy!

 

Photo credit: http://www.cincoquartosdelaranja.com/2010/06/bacalhau-cozido-com-chicharos.html



50 Great Portuguese Wines by Joshua Greene

Wines of Portugal | A world of difference | News article | 50 Great Portuguese Wines by Joshua Greene revealed.

Here is the article from Wines of Portugal featuring the 50 Great Wines of Portugal list by Joshua Greene.

Joshua Greene, Wine & Spirits editor, unveiled his favorite Portuguese wines.

Today the 50 Great Portuguese wines were revealed at New York Public Library by Joshua Greene. The Portuguese wine’s quality and diversity enchanted the wine critic, who confessed being surprised with the Portuguese wine sector transformation during the last decade. To achieve a 50 Great list, Joshua Greene tasted 600 Portuguese wines and visited Portugal several times (fact that reignited his passion for Portugal).

Photo credit: http://www.wineandspiritsmagazine.com/pages/aboutus_critics.html

Joshua Greene was the second wine personality chosen by ViniPortugal to select 50 Great Portuguese wines for the U.S., after the success of the 50 Great Wines by Doug Frost, Master of Wine and Master Sommelier, in 2013. Joshua Greene is a Portuguese wine connoisseur: he tastes Portuguese wines for over 25 years and visited the country many times.

ViniPortugal aims to approach Portuguese wines to U.S. wine consumers and opinion leaders with the 50 Great events, showing the quality of Portuguese wines available in this market.

“What makes the difference is the concentration of diverse terroirs, climates and grape varieties that you can’t find anywhere else in the world. It’s a small country, but a world of diversity. The wine sector evolution has been amazing. I hope U.S. market will enjoy my selection, which was based on the distinctive and traditional character of Portuguese wines. I hope wine consumers taste and discover the Portuguese wine charm. I believe they will.”
Article, photos and resources from: (http://www.winesofportugal.info/pagina.php?codNode=123481)

50 Great Portuguese Wines 2013

Adriano Ramos Pinto, Collection 2009, red, Douro
Aliança, Quinta da Dôna 2009, red, Bairrada
Anselmo Mendes Vinhos, Contacto 2012, white, Vinho Verde
Casa de Mouraz, Encruzado 2012, white, Dão
Casa de Mouraz, Elfa 2010, red, Dão
Casca Wines, Monte Cascas Malvasia 2011, White, Colares
Duorum Vinhos, Reserva Vinhas Velhas 2009, red, Douro
Enoport United Wines, Quinta do Boição Reserva 2012, white, Bucelas
Folias de Baco, Olho no Pé Grande Reserva 2008, red, Douro
Fonseca Porto Vintage 2011
FTP Vinhos, Quinta do Serrado Reserva 2009, red, Dão
Herdade de Vale Barqueiros Reserva 2008, red, Alentejo
Herdade do Esporão Reserva 2010, red, Alentejo
Herdade do Esporão Verdelho 2012, white, Alentejo
IdealDrinks, Eminência 2010, white, Vinho Verde
João Brito e Cunha, Quinta de S. José Touriga Nacional 2011, red, Douro
Jorge Moreira, Poeira 2010, red, Douro
Jose Maria da Fonseca, Domingo Soares Franco Colecção Privada Moscatel Roxo 2012, P. de Setúbal
Luís Pato, Vinha Pan, 2009, Bairrada
Lusovini, Pedra Cancela Seleção do Énologo 2010, red, Dão
Madeira Wine Company, Blandy’s Colheita Bual 1996, Madeira
Monte da Ravasqueira, Vinha das Romãs 2010, red, Alentejo
Muxagat 2011, red, Douro
Niepoort Vinhos, Batuta 2010, red, Douro
Niepoort Vinhos, Porto Vintage 2011, Douro
Quinta da Alorna, Portal da Águia 2009, red, Tejo
Quinta da Lixa, Aromas das Castas Alvarinho Trajadura 2012, white, Vinho Verde
Quinta da Plansel, Marquês de Montemor Colheita Seleccionada Touriga Franca 2010, red, Alentejo
Quinta da Ponte Pedrinha Vinhas Velhas 2007, red, Dão
Quinta da Sequeira Reserva 2008, red, Douro
Quinta das Bágeiras Garrafeira 2009, red, Bairrada
Quinta das Bágeiras Garrafeira 2004, white, Bairrada
Quinta de Chocapalha Arinto 2011, white, Lisboa
Quinta de Chocapalha 2008, red, Lisboa
Quinta de Gomariz Avesso 2012, white, Vinho Verde
Quinta de Paços Casa do Capitão-mor 2011, white, Vinho Verde
Quinta do Noval 2008, red, Douro
Quinta do Pinto Estate Collection 2011, red, Alenquer
Quinta do Portal Reserva 2008, red, Douro
Quinta do Sagrado, Mutante 2007, red, Douro
Quinta Seara d’Ordens TalentVs Grande Escolha 2010, red, Douro
Rui Reguinga Enologia, Terrenus 2011, Alentejo
Secret Spot Wines, Vale da Poupa Moscatel Galego 2012, white, Douro
Soalheiro Alvarinho 2012, white, Vinho Verde
Soalheiro Primeiras Vinhas 2012, white, Vinho Verde
Sogevinus Fine Wines, Burmester Tordiz 40 anos, Porto Tawny
Solar das Bouças Loureiro 2012, white, Vinho Verde
Symington Family Estates, Graham’s Single Harvest 1969, Porto Tawny
Vidigal Wines, Brutalis 2010,red, Lisboa
Wine & Soul, Quinta da Manoella Vinhas Velhas 2010, red, Douro

Bolo Rei – Kings Cake

Bolo Rei is Portugal’s king of cakes. It’s traditionally eaten throughout the Christmas season, but mostly on January 6 which is known as King’s day.

The date is when the three kings arrived in Jerusalem to greet the newborn baby Jesus. The legend is that the three kings were disputing which one of them would be the first to give their gift to Jesus. Upon their travels they met a baker who baked a cake with a bean inside it.

Which ever one of them got the slice of cake with the bean would give their gift first. Through the years coins and trinkets were added to the cake instead of the bean which would bring good luck upon the bearer.

The cake was introduced to Portugal by the Confeitaria National bakery run by the Casteneira family for over 100 years.

Visit the website for the history of the origin of the recipe at confeitarianacional.com.
Watch the video of the famous bakery at: www.portugaldailyview.com/portuguese-christmas-cakes

 

 

 

Bolo Rei recipe from: Cascaistravel.com

Ingredients:

Yeast

2 tbsp active yeast
2 tsp granulated sugar

2/3 cup all purpose flour
1/3 cup warm water

Dough

1 cup finely chopped assorted crystallized fruit
1/2 cup seedless raisins
1 tsp finely grated lemon rind
1 tsp finely grated orange rind
2 tablespoons port wine
1 tablespoon rum

1 1/4 stick butter
1 cup granulated sugar
3 eggs
2 egg yolks
4 cups all purpose plain wheat flour
1/3 cup warm milk

1/4 cup chopped almonds
1/4 cup chopped walnuts
2 tbsp pine nuts

a dried broad bean (fava) wrapped in greaseproof paper (optional)
a small coin or other trinket (wrapped in greaseproof paper (optional)

Topping

Crystallized fruit of your choice, such as pineapple, cherries, or figs
1 egg
Icing Sugar


Instructions:

Prepare the yeast mixture

In a small bowl mix together the yeast, sugar and flour and enough warm water to create a smooth dough. Cover and set aside to rise in a warm place for about 30 minutes or until it has doubled in size

For the Dough

In another bowl add the chopped crystallized fruit, raisins, grated lemon and orange peel, port wine and rum. Leave the fruit to soak up the liquid while you prepare the dough.

In a large bowl beat the butter and sugar together with an electric mixer until smooth and creamy. Beat in the eggs and egg yolks one at a time, adding a little of the flour now and then if you feel the mixture will curdle. Using a spoon, gradually beat in half of the remaining flour and the milk.

Then add the yeast mixture to the dough making sure it is evenly blended together.

Add the almonds, walnuts and pine nuts and the crystallized fruit mixture.

Lightly mix in as much of the remaining flour as you need to create a sticky bread like dough and until all the fruit and nuts are evenly covered by the dough.

Cover and leave to rise in a warm place for about one hour or until it has doubled in size.

Take the dough and knead for about one minute, then shape into a round loaf and place on a greased baking tray.

Using your thumbs, open up a hole in the middle of the dough so that you are left with a wreath shape, or crown, about 25cms wide. You can grease a small empty food jar with vegetable oil and place it in the middle of the wreath to keep the hole open while you work on the topping.

Make a hole with a knife on one side of the wreath and push the wrapped broad bean into the dough. Choose another spot on the wreath, make a hole with the knife and push the wrapped coin into the dough.

Topping

Decorate the wreath with a few crystallized fruits. Beat the egg and brush over the wreath. Cover and let rise in a warm place for about one hour or until it has doubled in size.

Remove the food jar and bake in a preheated over at 190 degrees C for about 40 minutes or until golden brown. Cool and dust with icing sugar.

 

A Portuguese Christmas

Christmas Tree in Lisbon

“Feliz Natal” or “Boas Festas” translates to “Merry Christmas” or “Happy Holidays”! The Holiday season in Portugal is celebrated as a time for family, of giving and sharing.

Towns and homes are decorated with lights and with “Scenes of the Nativity”, or the Presépio which is the main focal point of the Christmas decorations in the Portuguese homes. Some towns mount a living Nativity Scene, with locals and live animals playing the roles at scene at the birth of Christ.
The creche scene was the idea of St. Francis of Assisi in the 13th Century to re-create the stable where Jesus was born at Christmas.

According to the gospels, the crib represents the stable where Jesus was born, a place that is still worshiped in Bethlehem today, at the Basilica of the Nativity.

Based on the interpretation of the Old Testament gospels, the Nativity was represented in the 4th century by the image of the Baby Jesus lying on the ground, accompanied by figures representing the ox, the donkey and the shepherds. The representation of the Crib began to spread from the 8th century onwards.

In Portugal, many creche scenes have locally crafted clay figures. In the cribs at Estremoz and Barcelos, as well as to the baroque cribs designed by the sculptor Machado de Castro at the Lisbon cathedral or by the sculptor António Ferreira at the Basílica da Estrela.

The nativity from the 18th century is centered around the Nativity and the arrival of the Three Wise Men at Bethlehem, but it also recreates Portuguese rural settings, crafts, professions and clothing worn at that time that are now longer used.

You can find famous Creche here and listings of permanent Creche displays all over the world at friendsofthecreche.org.

Crib sculptor by Machado de Castro at Lisbon Cathedral

Crib Sculpture by António Ferreira at the Basílica da Estrela


Christmas Nativity Portugal

 

Consoada – Christmas Eve Dinner

On Christmas Eve, a family dinner known as the night of the “Consoada” is celebrated. The word Consoada refers to a small meal that is taken at the end of a day´s fasting and derives from the Latin word consolare, meaning “to comfort”.

For most Catholics, (Advent) the period of preparation for Christmas, begins on the fourth Sunday before Christmas.

Advent is also refereed to as “little Lent,” because, like lent, it is a time of repentance and fasting. Fasting during Advent used to be universal, most Western Christians today treat Advent as a “Before Christmas Day”.

In the North of Portugal (Minho, Porto and Guimarães), it is the custom for people to reserve places at the table set for the Consoada supper for those relatives who have recently passed away, or else to leave the table laid and a candle or lamp lit throughout the night to comfort and warm their souls. Some families light a “Christmas log,” or cepo de Natal, a piece of oak that burns on the hearth.
Traditionally, the Christmas Eve supper consists of abstaining from meat dishes. The traditional fish, is Bacalhau (salted cod), but other regions eat Polvo (Octopus), or another fish. Many appetizers such as, Bolinhos de Bacalhau, Rissois de Camarao, and many other treats are served. Christmas day meals usually consist of meat dishes such as roast Pork, chicken, or lamb.

Bolos de BacalhauCod Fish Cakes

Rissois de Camarao – Shrimp Turnovers

Polvo – Octopus

Bacalhau – Salt Cod

Bacalhau a Gomes de Sa – Salt Cod

Traditional Christmas treats such as Portuguese cheeses, nuts, and fruits and many desserts adorn the Christmas diner table. The most popular desserts are: “filhoses or filhós“, “Sonhos“, “Rabanadas”, “Aletria”, “Arroz Doce”, and “Pao de Lo” are some of the favorites. Many other regional desserts are prepared according to ancient recipes that are passed on from generation to generation.

 

The Bolo Rei (literally the King Cake) is a cake made in the shape of a crown, filled and decorated with dry and crystallized fruits. Hidden inside the cake are a broad bean and a surprise gift. The person who ends up with the slice containing the broad bean is traditionally the one who should provide the next cake. The cake is eaten on Christmas and also on “Dia de Reis” the 12th day of Christmas – Day of Epiphany, when the Three Wise Men arrived at the Nativity and brought gifts to baby Jesus.

Bolo Rei – Kings Cake

Sonhos – Choux Pastry Puffs

Rabanadas – French Toast

Aletria – Sweet Angle Hair Dessert

Pao de lo – Sponge Cake

Arroz doce – Sweet Rice Pudding

Filhos – Fried Pastry Dough

Pasteis de Nata – Custard Cups


 

 

 

 

 

 

 

 

Missa do Galo – Midnight Mass

Missa do Galo or midnight mass, is a custom among Catholics who celebrate Christmas. The Missa do Galo was first included the Christmas celebrations during the 5th century. It is celebrated at midnight, which is the time referred to as being “in galli cantu” (at cock crow), and it was originally the first of three masses comprising the liturgy of Christmas Day.

During the Missa do Galo, people can admire the crib, which has been specially prepared for the occasion, and, after communion, everyone moves up to the altar to “kiss the Baby Jesus”, an act that is sometimes accompanied by songs of worship.

In the regions of Bragança, Guarda or Castelo Branco, a Yule log is burned in the atrium of the village church after mass. It helps keep everyone warm through the night and to wish family and friends a Merry Christmas.

 

Gifts

Santa Claus is named “Pai Natal” (father Christmas). Some families open the presents on Christmas Eve at midnight, while others wait until after Midnight mass. Many open the gifts after the Christmas Eve diner. Others open them in the morning of the 25th, Christmas Day. Some families put one shoe of each child next to the chimney or fireplace instead of a stocking. Children right letters to baby Jesus asking for gifts rather than Santa Claus.

 

Ano Novo – New Year

Traditionally, people go out to the streets to sing “Janeiras” (January songs) between December 25 and January 6. The Janeiras (January songs) is a Portuguese tradition consists of a group of people strolling the streets of a town singing in the New Year.

To the modern eye, Janeiras is like Christmas caroling as this tradition involves a group of friends or neighbors going from house to house singing and sometimes playing instruments. While singing, they review the most important events of the year with a spirit of happiness and great humor. They sing traditional songs and those who pass by are wished a Happy New Year full of luck.

Once the song is done the singers are rewarded with chestnuts, nuts, apples, and cured sausages. These days, chocolates are often offered too. The Janeiras tradition varies from region to region.

In the Algarve, residents form charolas, which are spontaneously formed groups that join together to sing songs of both a religious and a secular nature.

Also in the Algarve, singers receive traditional alms such as one of the seasonal sweet fritters or a glass of brandy. Every year, the municipality of Silves has a festival in January to welcome in the New Year by singing.

New Year’s Eve in Portugal is filled with celebrations. People get together in the 31st December, usually for dinner, and celebrate all night long, saying goodbye to the old year and welcoming the new one — hoping it will bring only good things.

The party in Madeira is renowned for being the most dazzling, with a display of light and color over the whole island you can even see from the ocean. At midnight, there’s a fireworks display in every town.

Everyone eats 12 raisins, with one wish for each month, and drinks champagne to bring in the New Year.

 

Dia de Reis – Kings Day – Day of Epiphany

“Dia de Reis” known as the day of the Epiphany is on the 12th day of Christmas. Children put out their shoes, with carrots and straw to attract the camels of the Three Wise Men hoping that the shoes will be filled with gifts in the morning.

Bolo Rei (King Cake) is a particular favorite of the Portuguese during Christmas and is traditionally eaten on January 6, day of Epiphany. The date when the three kings arrived in Jerusalem to greet the newborn baby Jesus. The legend is that the three kings were disputing which one of them would be the first to give their gift to Jesus. Upon their travels they met a baker who baked a cake with a bean inside it. Which ever one of them got the slice of cake with the bean would give their gift first. Through the years coins and trinkets were added to the cake instead of the bean which would bring good luck upon the bearer. Whoever gets the bean has to buy the “Bolo Rei” (King Cake) in the coming year.

 

New Year in Madeira

During the family reunion on Christmas Eve it is customary in each madeiran household to have chicken broth, apart from other meat dishes. Also, families usually drink the typical homemade tangerine, orange and anise liqueurs or even a glass of Madeira Wine.

On Christmas Day, generally one chooses pork loin marinated in wine and garlic dish or stuffed turkey.

Other common sweets delicacies of this holiday season are the “family cake”, the Madeira Honey Cake, apart from the popular butter rings or honey or butter biscuits.

Meat in Wine and Garlic

1 kg porkloin (with some fat)
2 cups of wine vinegar
Rock salt, to taste
10 garlic cloves
Bread slices, as needed
Bay leaves
Pepper, marjoram, savory

Cut the meat in cubes and season with salt. On the following day, make a marinade with the vinegar, garlic, bay leaves, pepper and herbs. Place the meat in the marinade for at least three days, in a clay pot. Fry with the marinade and serve with the bread, fried in the grease, baked sweet potatoes, fried cornmeal and orange slices.

 

Family or Black Cake

500 g flour
500 g sugar
250 g butter
125 g lard
6 teaspoons of sugar cane molasses
Ground cinnamon, to taste
Nutmeg, to taste
Lemon zest
2 teaspoons of baking soda
1/2 L milk
1 wine glass of Sweet Madeira wine
6 eggs
Dried fruit (raisins, nuts, etc.)

Mix well all the ingredients. Pour in a greased pan and bake in a very hot oven.

Secret: the drier the fruit, the longer the cake lasts, up to 5 days. This cake is initially beaten vigorously by hand.

 

Madeira Honey Cake

Ingredients for the leavening:

500 g unleavened flour
30 g leavening (baker’s yeast)
about 3 dl water

Knead the flour with the yeast, make a ball, cover with plastic and let rise for 2 to 3 hours.

Remaining ingredients:

1000 g unleavened flour
350 g sugar
300 g butter
150 g lard
clove (about 1.5 g)
fennel (about 1.5g)
15 g cinnamon
50 g nuts
50 g chopped almonds
lemon zest
400 g mixed crystallized fruit
150 g sultanas
15 g baking soda
juice of 1 orange
8 dl Madeira molasses
2 dl Madeira wine

Baking instructions:

Mix the butter with the sugar until creamy, add spices and juice of an orange and a little lemon zest. Melt the molasses and lard together and add to mixture. Add the flour and baking soda and mix for about five minutes. Add to this dough the leaven previously kneaded and continue to mix for an additional 2 to 3 minutes. Lastly, add the crystallized fruit and mix for an additional five minutes. Let rise for 24 hours. Place the dough in greased and wax paper-lined pans (only the bottom of the pan) and decorate the cakes with almonds and nuts on top. Bake them in a 190o degree oven, for 25 minutes. Honey cake is broken by hand.

NOTE: Use pans with removable bottoms, with a diameter of 15 cm and a height of 4 cm and place dough 3 cm high.

Tangerine Liqueur

Ingredients:

1 l sugar cane rum
1 l water
1kg sugar
Rinds of 6/7 tangerines (large and ripe)

Preparation:

Finely cut the tangerine rind, with no white so as to not be bitter. Steep the rinds in the sugar cane rum for 15 days. Once the steeping time has passed, add water and sugar and heat to make simple syrup.

Add simple syrup to the sugar cane rum, removing rinds and filtering the liqueur. It is now ready to serve.

Portuguese Chefs at 2013 International Gourmet Festival

Lusitanian Michelin Stars

The Portuguese Wave

International Gourmet Festival 2013 – Vila Joya, Algarve, Portugal Nov 7-16

“It wasn’t so long ago that Portugal only had one Michelin-starred restaurant outside of the Algarve, but today there are three 1-star restaurants in northern Portugal, two in the Lisbon region and one on the island of Madeira. And for the third year running, they all got together at Vila Joya last night to show just how far Portugal has come when it comes to great food.” source credit: (http://www.internationalgourmetfestival.com/index.php)

VILA JOYA is a boutique hotel and restaurant whose nickname “The Jewellery Box” perfectly describes the precious palace of joy on the Atlantic ocean. Within its Moorish and Portuguese architecture and peaceful gardens, it holds all the elements of pleasure for an indulgent retreat: luxury rooms and suites, a rejuvenating spa, heavenly gardens with access to the beach and internationally renowned haute cuisine.

VILA JOYA is a place where “forgetting” becomes a noble act.

LAST NIGHT’S MENU started with two dishes presented at once; a Gillardeau oyster with ponzu and tangerine from Madeira-based chef Benoît Sinthon, and octopus with lemon and potato by George Mendes. Next came cured Scottish salmon with imperial caviar from Algarve chef Henrique Leis. All three dishes were beautifully executed and presented, but flavour-wise, they were outshone by the following course from 2-star chef Hans Neuner of the Ocean at Vila Vita Parc here in the Algarve: Toro tuna rolled around a mousse of aubergine flavoured with miso and lime. It got a firm nod and Japanese bow of approval from the previous night’s chef Murakami who was seated next to me.

We were off to a great start with four superb cold dishes served in perfect sequence. The first hot course came next; red mullet with scallop and what chef Ricardo Costa of Vila Nova de Gaia’s The Yeatman restaurant dubbed as “carpaccio de cozido”, in fact a thin slice of sausage made with the ingredients of a traditional Portuguese cozido stew. The meatiness of the sausage was a good balance for the richly flavoured flesh of the red mullet and the sweetness of the scallop, another winning combination.

By this stage, looking down the menu with five more courses to come before dessert, we knew we were in for something of a gastronomic onslaught. Frenchman Vincent Farges of Fortaleza do Guincho in Cascais followed with more of that fabulous white alba truffle we had experienced the previous night, this time shaved no less generously on a dish of turbot with Jerusalem artichoke and hazelnut. We then went from white truffle to black with a cappuccino of black truffles concealing tender sot l’y laisse (chicken oysters) by Albano Lourenço of Quinta das Lágrimas in Coimbra, and then to Koschina’s venison saddle with smoked duck foie, Leonel Pereira‘s foie gras with onion and cauliflower, and finally a rich and succulent dish of stewed hare from Lisbon’s rising star José Avillez rounding off the savoury courses. Portugal’s northernmost Michelin star Vitor Matos of Casa da Calçada in Amarante had the final say with an immaculate dessert of chocolate and forest fruits served in a mock wine bottle.

Although a menu that may have been a little heavy for some tastes, it was well balanced, and the overall standard was certainly worthy of Vila Joya’s own 2-star Michelin rating. The Portuguese chefs have raised the bar.

Photo and article text source credit: http://www.internationalgourmetfestival.com/news.php?id=53

Portuguese Wineries in North America

Portugal’s love affair with wine began around 2000 BC when the Tartessians began cultivating the first vineyards in Portugal. When the Roman empire reached into Portugal, they named the area Lusitania, after Lusus, the son of the RomaGod of wine Bacchus.

Portuguese wine has evolved through the centuries and no longer only recognized for it’s Port and Madeira and considered by specialists among the best in the world.

The upcoming Dia de Sao Martinho, (The Feast of St Martin) on November 11, is a major celebration in Portugal. It’s a celebration of the harvest-time, the time when newly-produced wine is ready for drinking!

Today, in North America, many Portuguese American winery and vineyard owners, are celebrating their heritage and their love of wine as their ancestors did. Here are a few of them below.

Morais Vineyards – Bealeton, VA

Morais Vineyards is a Farm Winery that has been offering great scenery, memorable experiences and a unique wine selection for several years; we have a little something for everyone. We craft elegant and powerful wines that reflect the place from which they originate. With a strong Portuguese influence in everything from our wines and architecture to our hospitality we are the perfect spot where you can enjoy a wine tasting and picnic with friends or hold your special event.

We dream it. We grow it. We create it. We respect those who have come before us and in their spirit we progress. We experiment and push the boundaries of tradition. We are family. We love what we do. We create a world class experience in a style recognized as our own. moraisvineyards.com.

 

 

 

A perfect destination wedding can be held at the spectacular venue . It’s also perfect for receptions, private parties, and corporate meetings, with capacity up to 500 guests.

 

 

 

 

 

 

 

 

 

“To own and operate a winery has been a lifelong dream of mine. Keeping the traditions of wine making alive and passing my Portuguese heritage to my children and grandchildren brings me great joy. It is the sense of family and tradition that I would like to pass on to all of you.” José Morais

 

 

 

The winery offers a wide collection of wines. Some of which make their way into reserved cellars, and private libraries.
Touriga National, for example is a Portuguese grape variety vinified through traditional Portuguese techniques resulted in this full-bodied yet smooth red wine. It presents aromas of peach and apricot with a smoky scent which are present when tasted.

Wine tastings are offered from 12pm – 6pm every Saturday and Sunday in their Tasting Room.

Morais Vineyards & Winery

11409 Marsh Road

Bealeton, VA 22712

(540)729-2763

Website: www.MoraisVineyards.com

Facebook: www.facebook.com/Morais.Vineyards

If you are interested in holding an event at Morais Vineyards or any other information regarding our facility, please contact our Venue Coordinator for more details.

Venue Coordinator: Nicole Warner

E-mail: moraisvineyards@aol.com


Gouveia Vineyards – Wallingford, Ct.

Gouveia Vineyards is located high atop 140 sun-kissed acres. Built of stone and old timbers. The Stone House winery and location command spectacular 360 degree panoramic views of lush woodland, open fields and over 32 acres of pristine vineyards. Bring food, family and friends to enjoy a glass of one of our 11 award winning wines. Picnic in the summer or cozy up to a warm fire in the winter. Come relax and savor the charming surroundings of Wallingford, CT.

Growing up in a Portuguese village, Joe Gouveia learned the importance of being a proactive member of society and the love of belonging to a community. Throughout his time in America, he noticed the enjoyment of work and the values of community were diminishing. He wanted to bring the value of a village to America, which inspired the idea of Gouveia Vineyards.

Joe Gouveia and his wife Lucy’s dream beautifully demonstrates the opportunity for a greater future. Through lives of hard work and being encouraged by their own hearts and passions, they were able to establish Gouveia Vineyards. From a vacant farm, the family planted a vineyard by hand and opened up a winery. Gouveiavineyards.com

“Adversity is a testament of God, but the confidence to believe in yourself defines the reason for living” Joe Gouveia

The Stone House winery and location command spectacular 360 degree panoramic views of lush woodland, open fields and over 32 acres of pristine vineyards.

 

 

Since 1999 when they first bought the property and the original vine was hand planted, the vineyard has continued to grow each year adhering to traditional skills of Portuguese wine making. Each vine is hand planted and hand pruned.

 

Gouveia Vineyards produces 90,000 bottles a year. Eleven different wines are produced including; 6 whites, 1 rosé, 3 reds, and 1 red dessert wine ranging from dry to sweet.

Wine Tastings

The friendly and knowledgeable staff will guide you through, as you enjoy the ambience of the Stone House.

Wine tastings are $8.00. You’ll sample 4 pre-selected wines and 1 of your choice from our wine list. Also included is our signature etched glass which is yours to keep.

Gouveia Vineyards
1339 Whirlwind Hill Road
Wallingford, CT 06492
Permit#LFW.0000055
203-265-5526

Website: www.gouveiavineyards.com

Facebook: www.facebook.com/gouveiavineyards

 

Travessia Winery – New Bedford Massachusetts

TRAVESSIA – From Portuguese, meaning…

A trip across a great distance of sea or land.
A passage… “the journey of life.”

Travessia is a micro-winery in downtown New Bedford, Massachusetts. Primarily using Massachusetts-grown grapes, Travessia makes wines, such as Chardonnay, Pinot Grigio, Vidal Blanc, and Pinot Noir.

“I began my journey in the world of wine as a kid living in a small village in the Tras-Os-Montes region of Portugal. Every September I would help my family and neighbors with the grape harvest. Wines were made in an artisan manner to be consumed by family and friends. Grape stomping with one’s feet was not a romantic or cool way to crush grapes, it was the only way” Marco Montez

 

Travessia wines are an authentic reflection of our local soils and micro-climate. We love to experiment and push the boundaries but our wines are also made with simplicity.

You can purchase Travessia wines directly from the winery through our very simple order form or by calling them directly at the winery. Join their mailing list to receive a quarterly newsletter which includes updates on everything Travessia.

Travessia’s tasting and sales room is inside the winery in the heart of downtown New Bedford, Massachusetts.

Mention (Tia Maria’s Blog) for a FREE wine tasting in October 2013.

Currently, Travessia is open for tasting and sales Wednesday through Saturday from Noon to 6P.M. and Sunday from Noon to 5P.M. Please note for a tasting of our wines, you must arrive no later than 30 minutes before closing time. Also available by appointment. Groups of 10 or more please call at least 24 hours ahead… Tel.774-929-6534

Travessia Winery
760 Purchase Street
New Bedford, MA 02740
41.634668,-70.925881

Website: www.travessiawine.com/index.html

Facebook: www.facebook.com/travessia

 

Coelho Winery – Amity, Oregon


Bem-vindo! The Coelho Family invites you to enjoy our finest Portuguese hospotality in our comfortable Amity, Oregan tasting room! Saove our award winning wines including our refreshing Estate Pinot Gris, enticing Estate Pinot noir, classic Estate chardannay, flirty Estate Pinot noir rose, elegant Estat Pinot noir, spicy Portuguguese varietals, sophisticaed Petite Sirah and our celebrated Port-Style desssert wines. coelhowinery.com


Coelho Winery

111 5TH Street P.O Box 618

Amity, Oregon 97101 USA

Phone (503) 835-9305

 

 

 

Morey Cellars – Napa, CA


The Portugal born, Morey family has been involved in wine making and grape growing for several centuries both in Europe and in the United States.

P.O. Box 4261, Napa,

California 94558

(707) 225-4829

Leal Vineyards – Hollister California

Léal Vineyards is the creation of a self-taught wine fanatic. Owner Frank Léal is living his dream. His goal? To have fun, to reestablish San Benito County’s
historic reputation as a winegrowing region, and to consistently provide limited, exceptional vintages to his discerning fans. lealvineyards.com

Leal Vineyards Hollister CA

300 Maranatha Drive, Hollister, California

831.636.1023


Raymond Burr Vineyards – Geyserville California

Raymond Burr and Robert Benevides had met, as professional actors, in the middle 1950s on the television program which was to make a legend of Burr, “Perry Mason.” Motivated in the beginning by friendship, the Burr/Benevides relationship was bolstered and advanced by their individual interest in, and knowledge of, the cultivation and hybridization of orchids. In the next several years this shared hobby began to grow until the obvious resolution was to make it a commercial venture. And so, Sea God Nurseries was born, becoming in the 20-odd years of its life an international presence with ranges in Fiji, Hawaii, the Azores Islands and in Southern California.

Raymond Burr Winery

Sonoma CA,
Dry Creek Valley
8.5 miles outside Healdsburg at 8339 West Dry Creek Road

 

St, Jorge Winery – Acampo California

 

 

Our Portuguese family has been growing food and making wine for hundreds of years. The family tree comes from the Azores Island of St. Jorge where my grandfather took pride in farming and producing wine. The St. Jorge Wine embodies this custom and stays true to the culture. Our wines follow Portuguese tradition with a slightly lighter color and full fruit flavor. stjorgewinery.com

St. Jorge
22769 North Bender Road
Acampo, California 95220
(209) 365-0202

 

 

Menarick Vineyard and Winery – Ronda, NC

 

MenaRick Vineyard and Winery is a family owned vineyard and winery located on over 33 acres nestled in the foothills of the Yadkin Valley. We are a unique Yadkin Valley vineyard and winery specializing in Spanish and Portuguese varietals. We currently have 8 acres of vines planted, including Syrah, Merlot, Chardonnay, Albariño, Grenacha, Tempranillo, Touriga Nacional, Tinta Roriz and two fruit wines. The MenaRick story started in 2006 with the purchase of the property in Ronda, NC—but our winemaking journeys started in California where Rick grew up and Mena in Portugal growing up around her family’s vineyards. menarick.com

MenaRrick Winery

328 Luffman Road
Ronda, NC 28670
(336) 328-7038

 

 

 

 

A Taste of Portugal

When I serve Antipasti before diner, I make an easy and colorful presentation of cheeses and cured meats for my guests.

What’s great about this easy appetizer is that is requires no cooking, and it’s easy cleanup since you just through away the parchment paper when you finish this wonderful sampler.

My family loves both varieties of Portuguese and Italian meats so I use both and call it a “PortItalian” platter.

You can improvise and use your family favorites!

How to set up your Antipasti tray:

1. Use a big wooden cutting board (this gives it a rustic look) and place a large piece of parchment paper over the board.

2. Next, place the meats in small piles around the edge. Pile the cheeses in the middle of the meats. Arrange the sliced bread on the tray.

3. Add color with olives, cherry tomatoes, roasted peppers, pickled vegetables, or any of your favorites.

 Visit my shop page to purchase Portuguese products!

Visit my shop page to purchase Hand Painted Portuguese Pottery!

Ingredient Ideas:

PresuntoProsciutto cured pork (Sliced very thin)

Salpicao – A spicy cured meat, made from Pork, wine garlic and salt (Sliced very thin)

Chourico – A spicy, pork cured sausage (Sliced very thin)

Queijo Fresco – A soft fresh cheese made from fresh milk – (Recipe for Queijo Fresco)

Queijo da ilha – São Jorge cheese – A hard, sharp, spicy taste is a famous cheese that comes from the island of St. Jorge in the Azores.

Queijo Casteloes – Casteloes Cheese – A semi-hard cheese and has a lovely mild and buttery flavor

Mortadela - Optional

Pepperoni – Optional

Salami – Optional

Azetitonas – Portuguese olives

Cherry Tomatoes

Dried figs

Shelled Nuts

Fresh ground pepper – For fresh cheese

Salt – For fresh cheese

Crushed red pepper paste – For the fresh cheese

Pao Caseiro Recipe - Or any Homestyle crusty bread sliced into thin slices.

Find more Pao – bread recipes in search bar at the right top of this page.

 

There is an art to slicing Presunto very thinly. Watch this video it will make your mouth water!

There are many varieties of Portuguese cheeses which you can use. If you want to learn all about these cheeses, here’s a great resource at; Catavino – The Ultimate Guide to Portuguese Cheeses!

You can also visit one of my favorite Pintrest Page – Portuguese Cheeses.

 

Here are some English translations of Portuguese cheese descriptions for your search.

DOP- Like DOC in wine, designated to cheeses produced in their traditional area Velho- Old, designation given to cheeses that have been aged at least 90 days or more
Curado, Semi-Curado- Cured, Semi-Cured Amanteigado- “Smooth Like Butter”, good for spreading on bread!
Mole/ de Pasta Mole, Semi-Mole- Soft, Semi-Soft Duro/ de Pasta Dura, Semi-Duro- Hard, Semi-Hard
Seco- Dry Leite - Milk
Leite de Vaca- Cow’s Milk Leite de Ovelha( “o-vayl-ya)- Sheep’s Milk
Leite de Cabra/Cabreiro- Goat’s Milk Cru- Raw
Gordura- Fat (in foods) Picante- Spicy
Casca- Casing, wrapping, shell Ligeiro/a- Light (in consistency and/or flavor)
Sabor Suave- Smooth Flavor Sabor Forte- Strong Flavor
Queijo em Barra- Block Cheese Queijo em Fatias- Sliced Cheese

( http://catavino.net/part-1-the-ultimate-user%E2%80%99s-guide-to-portuguese-cheese/)