This week our blog is going to be all about Valentine’s Day. We made recipes thinking of those that are going to be staying at home like us and have been wondering what to make for this day. We had some ideas and created some dishs that we’re hoping you could use to have a nice and fun experience. I love to discover new flavors. I just love the experience to have my palate and my mind blown with something new. Because of our different backgrounds, Marilyn and I are always living in this tasteful roller-coaster and we love it. Because of that, I think almost everyone loves this food adventure and I always get super excited to share some recipes that I am sure most of you have never had before. In Brazil, we celebrate Dia dos Namorados (Valentine’s Day) in June along with the biggest outdoor country festival in the world (here) according to the Guiness Book of World Records. For this festival we have a lot of typical food and one of them is this cake called Romeo and Juliet. This name came originally from the combination of a fresh, sliced brazilian cheese with goiabada (hard paste guava). It becomes such a perfect taste that they need to always be together. It’s very easy to make it and you can find the guava in any major grocery store, any Latin store or at Amazon. This cake is simple and very easy to make!! I love the mix of flavors between the cheese, guava and the mix of the crunchiness of the cornmeal and the cream from the melted cheese. Happy Valentines for all of us!!
2 cups of cream
3/4 cup of coconut milk
3/4 cup of sugar
1 cup cornmeal
1 cup flour
1 cup of Parmesan cheese
2 tbsp (tablespoons) baking powder
1 pinch of salt
Beat all ingredients in blender until smooth. Grease and flour a cake pan and pour the dough into it. Preheat an oven to 350F and bake the cake for about 40 minutes or until golden brown and a toothpick inserted comes out clean. Only unmold the cake when it is completely cold. Spread the melted guava over the cake.
Cut the guava in pieces and add a little water into a saucepan. Add 1 spoon of cognac (I didn’t have it and I used AppleJack) and let it cook to dissolve the guava. I like a medium thick glaze with some chunky pieces on top of the cake.
Beijos e Tchau!