Portuguese Festa - June 10, 11, 12 - Parade Sunday

Festa Food!!

Gloria the Queen

These are what I call the your "On your own" recipes
You will need a reasonable amount of cooking skill 

Portuguese Sweet Bread

25 Eggs or 2 dozen plus 1, whatever!

5 lbs of flour

4 Cups plus 1 tablespoon of sugar

1 lb Butter

3 Packages of dry yeast

2 Grated lemon zests - optional

Beat eggs and sugar in large bowl, set aside

In another bowl melt butter, set aside too

Mix yeast and 3 cups of warm water, 1 egg, 1 tbs sugar and 2 cups flour in yet another bowl

Beat or whisk until ingredients are a smooth batter - like pancake batter

Combine butter, beaten eggs and sugar until thoroughly mixed

Add all other ingredients to this mixture

Knead until all are combined

Leave covered bowl in a warm spot for approximately 5 hours to rise

Separate risen dough into eight  loaf pans
(You can also make individual twisted rolls, adjust baking time)

Let rise for another 5 hours

Bake for 1/2 an hour at 300 degrees and 1/2 hour at 275 degrees

Queen Marie

Pickled Pork Madeira Style

Large pork shoulder cut in one or two inch cubes.

3 parts vinegar to 1 part water as needed to cover meat

4 dried chillies

5 gloves of garlic, chopped

Salt to taste

Marinate 3 to 5 days

Put meat in a large skillet or pan with marinade and simmer for 5 minutes

Drain some of the marinade and continue to cook until meat is well done and tender

The not so happy kingdom!

Sopas Do Espirito Santo

Holy Ghost Festa Soup

4 lbs chuck meat

2 lbs soup bones

1 small onion minced

1 tbs spices; pickling, allspice, etc.  (you should know these by now)

1 cinnamon stick

 1 head cabbage

2-3 kale leafs

1 spring of mint

salt to taste

10 cups water

1 cup white wine

1/2 cup tomato sauce

1 loaf french bread sliced

Bring water to boil and add meat with

the spices tied in a cheese cloth bundle

the wine, onion, tomato sauce, mint and salt

cover and cook until meat is tender

about three hours

Cut cabbage in wedges and kale into bite size pieces

add to soup and continue cooking until vegetables are tender

When done remove the meat from the pot to a serving dish

Place bread slices and a sprig of mint into a deep plate or platter

Pour the broth and vegetables over the bread 

Set the table

Rose and Victor Goularte


Burnt Linguica
Per Request


Five pounds of Linguica
Hearty red wine


Cut the linguica sticks into four sections
Pierce the sections with a sharp knife
Place all pieces into a shallow roasting pan
Cover with the red wine 
Cook at 350 for about an hour or until all the
wine is evaporated and the linguica is black and sticky