![]() What with everything happening currently, a new lockdown, the second wave of infections (here it is far worse than in Spring), I try to find joy in the little things, like spending time after lunch each day outdoor soaking up the sun. Roasted chestnuts, pumpkins, and crispy apples. The blankets of fallen leaves in the forest. Is there a better season, than fall? Why yes, my favorite is still summertime, but fall has its charms, too. It is very likely that you find all this in Brazilian stores NY.Salted Caramel Apple Crumb Bars are your easy fix when you crave an apple pie, but you are short on time. The slave owners realized that the slaves were very strong and healthy eating feijoada, so started to eat it too.If you would like, and easily find the ingredients, I can send you the recipe details. It is a root too consumed in Brazil (delicious for to follow almost everything – deserves a separate explanation), vinaigrette of chopped tomatoes and onions with parsley, and lastly cabbage cut very thin and sautéed with garlic.It is well calorie but simply wonderful!The feijoada was served to the slaves at the time of the Portuguese colonization of Brazil, but unlike today, wore only the leftover meat parts and pork. The basic ingredient is black beans, salted pork (which stay on the eve soak in water to remove the salt), smoked meats, smoked pork sausage smoked bacon and two oranges without the shell into wedges.It is served with rice, “farofa” that is a kind of flour made from “mandioca” (cassava) seasoned with onions and bacon. Hi Steph, how are you?Undoubtedly the most famous dish of Brazilian cuisine is FEIJOADA, however there are many delights, both savory and sweet that I can relate to and if you are interested I can send the recipes.Ībout FEIJOADA: it is a food very tasty and much appreciated by Brazilians and sought by tourists. Drizzle the entire top lattice with caramel sauce. You can test the apples for doneness with a small knife. Reduce the oven temperature to 350 and bake for another 25 to 35 minutes. Bake the pie on a baking sheet larger than the pie pan for 20 minutes (otherwise the caramel will bubble over and burn on the bottom of your oven).Brush the crust with this egg wash and sprinkle with raw sugar and sea salt. Assemble the lattice crust and blend in with the fluted edges of the crust.Save a small portion of the caramel for garnishing. Add 1/3 of the apples and caramel for a second layer, and then add a third layer of apples, and then the caramel again. Begin by layering 1/3 of the apples in the bottom of the crust so that there are minimal gaps. Gather your rolled pie crust, salted caramel, and apple mixture.Chill bottom and top crusts while you prepare the pie filling.Roll out the second disk between two sheets of parchment and cut into 1-inch strips for the lattice top.Flute the edge of the crust using the pointer finger of one hand and the thumb and pointer of the other hand. Gently unroll the dough over the plate, leaving an even amount of overhang around the perimeter. Wrap the dough around the rolling pin lift and center it over the pie plate.Working from the center to the edge in all directions, roll out dough into a round about 3 inches larger than the pie plate. Between two sheets of lightly floured parchment paper, press rolling pin gently all over dough to flatten it slightly. Or it can be made way in advance, frozen, and then placed in the fridge to defrost five days before using. ***Make-Ahead Note: The pie dough can be made ahead of time, wrapped plastic wrap, and kept in the fridge for up to five days. Wrap tightly refrigerate 1 hour or overnight. Divide dough in half place each on plastic wrap. (If doing by hand, gather the dough and gently press into a ball.) It should come together loosely if not, add water 1 tablespoon at a time. Add 4 tablespoons of ice water and pulse again until the dough forms a ball.(If using a pastry cutter or two knives, cut the cold butter into the flour mixture by pressing down quickly, using as few strokes as possible.) In a food processor, pulse together the cold butter and flour mixture until it is the texture of cornmeal.Place the flour, salt, and sugar in a medium bowl, and stir to combine. I freeze my cubes of butter the night before if I know I plan on making pie crust the next day. Make sure all your ingredients are thoroughly chilled before you begin. ![]()
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