Katherine,
My relatives from Flores always had a FILHOS FEAST on Ash Wednesday. We'd meet
at the family ranch, have filhos hot out of the frying pan...drizzled with
butter, then ate with either jam or a dusting of sugar and a slice of cheddar
cheese. It's a tradition that I've continued making for my family, but they
don't get excited about them like I do. Actually they call them lead hockey
pucks...more for me...LOL! I make a huge batch and freeze the majority of what
we don't eat. When I want a filhos for breakfast, I take one out of the
freezer, microwave it a bit (experiment with your microwave and start at 20
second intervals so you don't over cook it), then add butter and your favorite
topping. They taste greasy and hot, just like Ava and Granny Marie made them
on Ash Wednesday!
Last year I broke my wrist and was unable to make (knead the dough) for my
annual filhos feast. Someone recommended the Portuguese Bakery, 2082 El Camino
Real, Santa Clara, CA 408-984-2234. I ordered several dozen and they arrived
the next week. They went into the freezer and we enjoyed them for several
weeks. Their website says that they make daily filhos, but people recommend
arriving at 9 am to get fresh ones...they tend to sell out quickly. They also
sell 9 flavors of biscoitos, sweet bread, lemony rice pudding, and on the last
Saturday of the month serve sopas (pot roast & cabbage over bread with mint).
If you live in the Bay Area, check them out!
Debbie Wolgemuth
Researching Azoreans: Jorge (Flores), Freitas (Flores), Enos (San Miguel),
Silveira Matos (Faial), Rodrigues (unknown)
Immigrated to: Merced, CA
> Date: Sat, 13 Aug 2011 19:44:23 -0700
> Subject: [AZORES-Genealogy] Re: Dessert called "Rosas do Egipto" ["Rosas do
> Egito"] or Egyptian Roses?
> From: katharine.f.ba...@gmail.com
> To: azores@googlegroups.com
>
> Obrigada, Gayle!
>
> It sounds rather like the Portuguese recipe above. Does your cookbook
> mention anything about "oleo" (frying in oil)? To me they sound sort
> of like the pre-Lenten treats called "filhós" or "malassadas,"
> dependking on the part of the Azores one's in. The strange thing is
> that the novel I'm translating mentions them being made for feeding
> folks doing a "matança" (ritual hog-killing) in Nordeste, São Miguel,
> during Advent (pre-Xmas), not Lent. Somehow I had the impression that
> traditionally filhós or malassadas weren't made other times of year.
> If anyone knows, I'd appreciate learning more.
>
> Katharine.
>
> = = = = = = = = = =
> "Rosas do Egito," by Ana Maria Albuquerque Taveira (who's had recipes
> online for over a decade in various formats -- I first encountered her
> on a Geocities website ca. 2000):
> http://cybercook.terra.com.br/rosas-do-egito-ii-na-comunidade.html?codigo=14468
>
> Ingredientes
> - 500 g de farinha
> - açúcar a gosto
> - raspas de 1 limão
> - leite o suficiente
>
> Modo de Preparo
> Misture bem todos os ingredientes da massa, adicionando
> o leite até o ponto da massa. Numa panela, aqueça o
> óleo até ferver. Depois, coloque a forma de rosa dentro
> para aquecer bem. Em seguida, mergulhe a forma na massa
> e retorne ao óleo, deixando fritar até a massa soltar
> da forma. Coloque numa travessa e polvilhe com canela e
> açúcar.
>
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