- Vitamina is a delicious and wholesome drink that is made by mixing and pureeing fruit in a blender. In English, it would be called milkshake or smoothie. Milk (vitamina de leite ) or orange juice (vitamina de laranja ) is added to make it more liquid. The combination of fruit depends on the season and on the taste of the cook. Vitaminas are often drunk at breakfast or as a snack. For Brazilians, vitaminas are part of the everyday routine and it is probably for this reason that these drinks are simply forgotten by many resources on Brazilian cuisine.
- Some recipes:
- Vitamina de Goiaba (Vitamina of Guava) Mix 100 gr (3.5 oz) of guava , 3 spoons of condensed milk, 150 ml (0.31 pints) of water, some drops of lime juice and mint to taste. Mix and puree in a blender. Serve directly in a large glass.
- Vitamina de Abacate (Vitamina of Avocado) Unlike other Latin-Americans, Brazilians do not eat avocado with salt but with sugar! Vitamina de Abacate is a delicious, Brazilian way to use avocado. Peel a small avocado, remove the seed and cut it in small cubes. Mix and puree with ½ liter (2.1 pints) of milk and sugar to taste in a blender. This is enough for two large glasses. Serve directly.
- Vitamina de Mamão e Laranja (Vitamina of Papaya and Orange) Put 1 cup of papaya, ½ cup of orange juice, 1 cup of milk, a few drops of lime juice and sugar to taste in a blender. Mix and puree and serve directly in two large glasses.
- Vitamina de Açaí (Vitamina of Açaí) Native to the Amazon rain forest, the açaí berries have become tremendously popular in other Brazilian regions in a short period. The açaí palm grows well on farms outside the Amazon region and it is probably a matter of time until this wonderful fruit becomes available outside Brazil. Vitamina de Açai is made by mixing açaí berries, sugar, cassava (manioc) flour and milk to taste in a blender. Serve directly.
Recipes from Peru (was not served)
Potatoes Huancaina
2 pounds potatoes, 1 tablespoon olive oil, 1/2 sliced onion, 1 romaine lettuce, 1/2 tablespoon yellow chili, 1 cup cottage cheese, 6 black olives, 2 oz grated cheese, 1/2 cup skim milk, 2 tablespoons chopped parsley
Cover the potatoes with water in a large saucepan, bring to a boil and cook until tender. Drain and cool then cut into rounds. In a non stick skillet, warm the olive oil over medium heat then add onion and chili and cook for 5 minutes. Put the onion, grated cheese and cottage cheese into a blender and puree until smooth.Arrange lettuce leaves on plates. Put potato slices on top of the lettuce and pour sauce over them. Top with an olive.
Recipe from Ecuador (was not served)
Potato Cakes (Llapingachos)
INGREDIENTS: 2 pounds potatoes-peeled and sliced, salt- 4 tablespoons, (1/4 cup) butter, 2 medium onions- finely chopped, 2 cups Munster cheese- shredded, lard, butter, or oil, or annatto lard or oil
Boil the potatoes in salted water until soft. Drain and mash. Heat the butter in a skillet and saute the onions until they are very soft. Add the onions to the mashed potatoes, mixing well. Shape the potatoes into 12 balls. Divide the cheese into 12 parts and stuff each of the potato balls with the cheese, flattening them as you do so into cakes or patties about 1 inch thick. Chill in the refrigerator for about 15 minutes. In enough lard, butter, or oil (with or without annatto as you please) to cover the bottom of a skillet, saute the potato cakes until they are golden brown on both sides. The onions may be omitted, or the potato may be mixed with the cheese instead of the cheese being used as a stuffing.
Cheese Sauce (Aji de Queso)
1 large tomato, peeled, seeded, and coarsely chopped, 1 fresh hot red or green pepper, 1/2 pound Spanish fresh cheese (queso blanco or queso fresco) or ricottasalt, freshly ground pepper, 1 medium onion, finely chopped, 1 hard boiled egg, chopped
In a blender or food processor combine the tomato, pepper, and cheese and reduce to a puree. Be careful not to over blend. Season to taste with salt and pepper and put into a bowl. Sprinkle with the onion and egg. Serve as a sauce with potatoes and cooked green vegetables.
For Dominican Republic Recipes (were not served) visit:
Barbacoa from Mexico
8-10 lbs brisket meat
1 pk mixed spices (Mohave brand) *take out cloves and cinnamon sticks, 1 pk New Mexico chile powder (Mohave brand), 1 head of garlic, 1 pinch of oregano, 1 Tbs vinegar, 1 medium brown onion, 2 Tbs salt or to desired taste
Blend onion and chile powder and salt together with water, until you get a puree. Place brisket, spices and garlic in slow cooker. Add blended puree and water to adjusted height of slow cooker. Put timer on high for 6 hours. After time, pull meat out and pull meat apart making into a shredded meat serving and put back into slow cooker so meat can absorb juices. Eat and enjoy and for questions email gilbert.demara@asu.edu
