Class/Challenge/House Pride: Quidditch World Cup June Choose Your Champions Challenge
Project Name: Brigadeiros A Traditional Brazilian Candy
For my champion I chose Brazil, the culture of Brazil is so rich and vibrant I couldn't resist. In my research of the culture I came across several amazing recipes, but this one stuck out as super fun. They are sticky bonbon like balls that are sort of like really soft chocolate caramels. As I searched for more information I found out that there are confectioners that make them in all sorts of other flavors too, which I want to try making. I started with chocolate since that was the most prevalent recipe I found. They are made from just four ingredients: butter, sweetened condensed milk, cocoa powder, and a coating of your choice to roll them in so they keep their shape and are easily handled (I chose sprinkles). The coating that you roll the balls in is a fun part of serving and making brigadeiros. It can be anything from your favorite cereal, honeycomb candy, nuts, or traditional sprinkles and many times people who make it will serve it in it's pre pieced puddle form with a variety of toppings so their guests can tear off a piece and roll their own with the topping of choice. I'll post the recipe after the photo:
Here's how you make them:
Combine 1 can of sweetened condensed milk, 2 tablespoons of butter, and 1/4 cup cocoa powder in a saucepan. Heat on low stirring continuously until mixture thickens significantly.
Now the above statement was all the information I got but I have a few pointers of my own after I made them myself:
It takes A WHILE for the mix to thicken enough. You want it to be thick enough to hold channels that you make with your spoon before you stop cooking it.
When you transfer the candy from the pan pour it on a bed of powdered sugar on a plate this makes it so much easier to handle when it comes time to roll it into balls.
You want to cool the mixture in the fridge for at least an hour until is completely cooled, and stiffened as much as possible. It's normal for it to be very sticky, and a little soft, but you should be able to roll it into a ball, even if the ball relaxes after you put it down, mine resemble little patties after they have been sitting and from what I can tell that's to be expected from this candy.
Grease you hands! I coated my hands with butter, not only did it make it a snap to roll it into balls it made the sprinkles stick better.
Be ready to test your will power because these little gobs of sticky goodness are addicting!
Class/Challenge/House Pride: Transfiguration
Project Name: Spicy Black Bean Empanadas
For this Geminio challenge I made some spicy Black Bean Empanadas as a Latin dinner to go with my Latin candy. It fits the assignment because I made six of them, two are pictured. I garnished it with a cucumber, tomato, and cilantro salad.
Pic then recipe:
2 uncooked pie crusts from the store
1 can of black beans
1can of white meat chicken
shredded mexican blend cheese
Jamaican Jerk seasoning, or taco seasoning, or a mixture of chili powder garlic and lime,
Combine Beans, chicken, and selected seasoning strategy in a bowl making sure to drain cans of extra fluid. mix it up in a way that smashes some of the beans because that will give it a great texture and the filling will hold together more during the frying process.
Cut the pie crusts into desired number of pieces and place a sprinkle of cheese and a spoon full of bean chicken mixture on one half of each piece taking care not to over fill them. Fold over the empty half of the dough and fold over the sides squishing them closed and crimp them with a fork.
Fill a large frying pan with cooking oil and heat on high, when oil is hot carefully place empanadas in the oil and watch the sides. When the sides become golden brown carefully turn each empanada. Remove from oil when they are crispy and brown and pat off with paper towels, Serve with sour cream garnished with chili powder.
Alternatively you can bake these following the instructions for temperature on the package of pie crust.
A few notes from my experience: The work better relatively small, they are easier to fry that way and they are pretty rich too. The frying method makes them extra decadent but I am sure they would be wonderful baked as well. I am sure there are other doughs to use out there we just were in a hurry so we used a ready made option.