week Thrity onE: Monastery eggs

Monastery eggs are make with two main ingredients: lots of eggs and sugar. And yet, after some time, anxiety and patience these two ingredients can be transformed into an unique texture and a delicate flavor.
In Portugal, Monastery eggs are served lukewarm, inside the pan were they spent long time baking. Each of the guests present helps him/herself with the desired portion. In SF, we decided that Monastery eggs deserve not only to taste good, but also to look good. So, we added some home-made lemon candy and serve them inside a mild-flavored pastry cup.
For our big surprised these Monastery eggs were made even more special for us because they were perfectly paired with a lovely 30-year old Port wine!

week ThirtY: King cake

King cake is a traditional portuguese cake eaten during Christmas time. It's made with a soft dough and filled with nuts, raisins and candied fruit to decorate. Recently, I learned that New Orleans has a King Cake as well. Theirs is eaten until Mardi-Gras and the same soft dough is used. Both cakes share another interesting fact - they both have hidden a trinket and tradition dictates that whoever gets the prize as to pay for next year's King cake!
Where did the tradition start?

week Twenty ninE: Raspberry Cheesecake

This cake is only a Portuguese recipe because it is baked by a Portuguese person. This is my interpretation of what a cheesecake is.
I remember having this cake for the first a few years ago and liking it so much. From then on, I've been baking it and passing the recipe to all my friends. However, I have been changing the recipe through the years and I bake the Raspberry Cheesecake differently each time.
I really love the color combination of the dark chocolate dough, the white and soft filling and the red and tangy raspberry frosting.
This was the only slice left of my birthday cake!

week Tweety-eighT: chocolate mousse with blueberries

The traditional chocolate mousse! Made on a whim. Easy to make and certainly brings a child-like smile to all that sit around the table.
In my memories, was my mum's way of spoiling us! My brother's favorite, he would eat it non-stop and would say: 'This is the best mousse in the entire world!".
Thanks for the recipe!