We declare open the 31st Olympic Games in Rio, Brazil !
At a time when all the televisions around the world are ready and millions of spectators in Rio or in the comfort of their couch will be closely watching the games, it is from our kitchens that we will encourage the athletes.
Welcome to 196 flavors where we will be wearing the colors of the Brazilian flag for the duration of the Olympics!
First, let’s welcome Denise Browning, our Brazilian culinary expert, author of the blog From Brazil to you who you can get to know by reading the exclusive interview she gave us, before discovering her beautiful blog.
To encourage the athletes of the 207 countries competing, Denise shared the recipe of a famous cocktail from Rio called batida and specifically the pineapple and coconut version called batida de abacaxi com coco.
Personally, I chose one of the most emblematic desserts of Brazil for my opening ceremony: quindim.
Quindim is a cooked dessert, originally from Portugal, that is prepared mainly with sugar, egg yolks and coconut.
The origin of the word quindim (plural quindins) comes from the Sub-Saharan Bantu language, which was probably the birthplace of many Brazilian slaves during the seventeenth century. They used this term in their native language, and it means “gestures, posture, or the humorous characteristics of teenagers.”
The source of the recipe is based on traditional Portuguese pastries.
The massive use of egg yolks is typical of many Portuguese and Brazilian pastries such as the famous papo de anjo (angel’s double chin), fios de ovos (egg threads), pastéis de nata or even the cocada amarela recipe that Mike published when we traveled to Angola and which is also originally from Portugal.
In Portugal, originally and to this day, the main flavor for quindim was almond. The quindim recipe was modified by the slaves in the Bahia region, northeast of Brazil in the seventeenth century, thanks to the abundance of coconut in the region at the time.
Because of the large amount of egg yolks, quindim has a bright golden yellow color. The dessert is typically prepared either in bowls, individual ramekins or a springform pan.
Sometimes, quindim is presented in a ring shape. When presented this way, is is known as quindao (as well as quindim) and is served in slices. Quindao is also sometimes topped with fresh fruit.
Preparing quindim requires a generous amount of egg yolks but also coconut. Other ingredients such as milk, coconut milk, water, vanilla, and even a pinch of parmesan are sometimes incorporated.
I personally chose the most traditional recipe which includes coconut milk that is traditionally used in most quindim recipes.
Note that sifting the egg yolks and cooking in a water bath are two very important steps in the quindim recipe.
Like my caused rellena from Peru last week, it was still my son Ruben and his friend Lucas who were my tasters this week. We enjoyed quindim warm but you can also refrigerate the dessert for a few hours before savoring it.
This dessert was so light and yummy!
A great summer and a fantastic Olympic show to you all!
- 8 egg yolks , sieved
- ⅗ cup sugar
- 3 tablespoons butter , melted
- ½ cup coconut milk
- 1 cup grated or shredded coconut , fresh or dry
- 2 tablespoons butter , soft
- ½ cup sugar
Place the coconut in a large bowl and pour the coconut milk on top. Mix well and let stand for 5 minutes.
In a blender, add the sugar, butter, coconut mixture and egg yolks. Mix for 2 minutes.
Preheat oven to 350 F.
Generously apply butter in each mold and cover the bottom and edges with sugar edges. Add a little more sugar at the bottom.
Pour the mixture into the molds and let stand 10 minutes at room temperature. Cook in a water bath for 50 minutes.
Allow to cool before unmolding.