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Celebrations- Brazil (June) Part 1

© Ofelia Nascimento

As we in the Great White North prepare to enter into the long months of coming winter, our friends in Brazil are enjoying the beginnings of summer. This means that Brazil's winter months would be found in the months of June, July,and August. In keeping with a winter theme, I would like to point out those holidays that take place during these months.

FESTAS JUNINAS (Feasts of St. John, St. Anthony and St. Peter)

Although there is no set day in June in which the Feasts of St John, St Anthony and St Peter are celebrated, they must be celebrated before the end of the month. All three saints are honored together on whatever day any particular region chooses to celebrate their Festas Juninas. There are lanterns hung on trees and fireworks in the air. These days are associated with such foods as corn and sweet potatoes and therefore, many dishes are made from these ingredients. Quentao or hot, spiced Brazilian rum is the beverage of preference during these holidays. I am including one recipe from each of these foods to give you an idea of what might be served during these days. Another interesting tidbit about this holiday is that if a single lady is looking for a husband, Saint Anthony is the saint of choice to pray to in order to acquire a future hubby.

SWEET POTATOE SOUP (sopa de Batata Doce)*

3 tablespoons butter 1 minced onion 1/4 cup chopped parsley 3 chopped tomatoes 1/2 pound cooked sweet potatoes 1 cup milk 1 quart good beef stock Salt and pepper

Melt butter and saute onion, parsley, tomatoes and potatoes. Mash with a potatoe masher, then add the milk and press through a sieve into the hot beef stock. Season with salt and pepper. Yields 6 cups

*(Taken from the Brazilian Cookery Book, author Margarette de Andrade)

CORN CAKES (Bolinhos de Milho)*

4 ears corn 3 eggs 1 tablespoon salt 1/2 cup milk 10 tablespoons all purpose flour Salt and pepper to taste 3 teaspoons baking powder 1 tablespoon melted butter 2 eggs, seperated

Boil corn and eggs in salted water and when cooked grate the corn and peeled, hard-boiled eggs to make 2 cups. Add milk, flour, salt and pepper, baking powder, butter and beaten egg yolks. Fold in stiffly-beaten egg whites. Drop by spoonfuls into hot fat and drain on absorbent paper.

*(Taken from Brazilian Cookery, Author Margarette de Andrade.The recipe comes originally from Maria Amelia Azevedo Leite, Minas Gerais, Brazil)