Brazilian recipe
Traditional Festa Junina Quentão (Quentão)
A faithful Brazilian recipe for traditional festa junina quentão, adapted into natural English while preserving the original ingredients and method.
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Ingredients
1 garrafa of cachacthe (600 ml)
600 ml of water
500 g of sugar
Casca of 2 oranges
Casca of 1 lemon
50 g of gengibre in pedacinhos
Cravo-of the-india to taste
Canela in pau to taste
1 maca cortada in pedacinhos
600 ml of water
500 g of sugar
Casca of 2 oranges
Casca of 1 lemon
50 g of gengibre in pedacinhos
Cravo-of the-india to taste
Canela in pau to taste
1 maca cortada in pedacinhos
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, dendê oil, cassava flour, cachaça, carne seca, moranga squash, cação and farinha láctea in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, seafood, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops. Substitutes, only if needed: cream cheese for requeijão or Catupiry, firm white fish for cação, and butternut squash for moranga.
Preparation method
- In the pan grande, add the sugar, the cascas of orange, the cascas of lemon, the gengibre, the cloves and the cinnamon in pau
- Take to the medium heat and stir ocasionalmente ate the sugar comecar the melt and caramelizar levemente
- Carefully, add the cachacthe and the water à pan
- Mix bem to dissolver the caramelo
- Let the bebida cook in medium heat for cerca of 20 the 25 minutes, permitindo that the flavours blend
- Apos the cooking, coe the liquido to remover the especiarias and cascas
- Add the maca chopped to the hotathe coado
- If desejar, mantenha aquecido in low heat antes of serve
Observations
This recipe keeps the Brazilian identity of Quentão, preserving the ingredients, technique and serving idea from the original. It is written for an English-speaking audience with clear cooking language, while keeping cultural items such as requeijão, palmito, goiabada, dendê oil, Catupiry and carne seca when they are part of the dish.
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