Brazilian recipe
Traditional festa junina quentao (Quentão)
Make spiced hot drink with clear steps, faithful measurements and the original character of the recipe preserved.
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Ingredients
1 garrafa de cachaça (600 ml)
600 ml de água
500 g de sugar
Casca de 2 oranges
Casca de 1 limão
50 g de gengibre em pedacinhos
Cravo-da-índia to taste
Canela em pau to taste
1 maçã cortada em pedacinhos
600 ml de água
500 g de sugar
Casca de 2 oranges
Casca de 1 limão
50 g de gengibre em pedacinhos
Cravo-da-índia to taste
Canela em pau to taste
1 maçã cortada em pedacinhos
Where to find ingredients
Look for the ingredients in well-stocked supermarkets, fresh produce markets, butchers, fishmongers, baking suppliers and shops that carry Brazilian or Latin American foods. Cultural ingredients such as palmito, requeijao, cassava flour, goiabada, cachaca, pacoca and moranga are best used as originally named; substitutes should only be used when necessary and treated as substitutes.
Preparation method
- In a large pan, add o sugar, as cascas de orange, as cascas de limão, o gengibre, o cravo e a canela em pau
- Place over the heat médio e mexa ocasionalmente até o sugar começar a derreter e caramelizar levemente
- Com cuidado, add a cachaça e a água à panela
- Mix bem para dissolver o caramelo
- Let a bebida cook em medium heat for about 20 a 25 minutes, permitindo que os sabores se incorporem
- Após o cozimento, coe o líquido para remover as especiarias e cascas
- Add a maçã chopped ao quentão coado
- Se desejar, mantenha aquecido em low heat antes de servir
Observations
Traditional festa junina quentao is spiced hot drink, prepared in a way that keeps the dish's original identity, ingredients and technique intact. The quantities, cooking times and temperatures follow the source recipe so the flavour and texture stay faithful.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
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