MMMMMMMMMM...... malassadas!
We were just at the Feast of the Blessed Sacrament in New Bedford a week
ago, and I ate my fill of them. I live 90 miles inland from NB, and while
there are Portuguese bakeries around here, they are run by mainlanders. The
mainland old timers in this area will tell you that malassadas and filhos
are one in the same thing, but my taste buds disagree. Filhos, at least
around here, are thinner and much more dense than malassadas. Malassadas
tend to be thicker and airy (and much more satisfying). I don't think it's
my island bias speaking here- my wife, who is italian, much prefers
malassadas to filhos.
Jay
----- Original Message -----
From: "Edward Rodrigues" <edward.s.rodrig...@att.net>
To: <azores@googlegroups.com>
Sent: Monday, August 15, 2011 10:15 AM
Subject: Re: [AZORES-Genealogy] Re: Dessert called "Rosas do Egipto" ["Rosas
do Egito"] or Egyptian Roses?
Katharine if you go on line and do a search of Malassada they have a few
different site that show different variation.
http://www.mahalo.com/how-to-make-malasadas/
Ed
On Aug 14, 2011, at 12:58 PM, Katharine wrote:
Muito obrigada para todos!!! (Thank you very much, everyone)
The novel I'm translating takes place in Nordeste, São Miguel,
although as someone whose father was ¾ Florentino, I appreciate
Debbie's information as well, from a personal viewpoint -- since I
know so little re my family's hidden Portuguese ancestry (such a huge,
forbidden secret), and this adds another clue to my search for my own
destroyed roots. Also, I find it interesting how some traditions are
universal throughout the Azorean archipelago, while others can be
unique even within a region of just one island!
The fried-in-oil dough described by Gayle, Margaret, Cheri, Linda and
Donna is surely what the novelist is referring to.
Allegedly, "malassadas" in the eastern Azorean islands are the same as
what are called "filhós" in the central and western groups. Is that
correct?
I also sent an email with this inquiry to an immigrant friend
originally from near Nordeste, and he said his mother loved them, made
them, and used a dough-cutter to give them their characteristic
shape. I replied a little while ago asking if that was a rosette
shape, since I've yet to find any pictures of "Rosas do Egipto"
online, but have yet to receive a reply. Will keep you posted if I
learn more.
I left my native Bay Area for back East long ago (long before I knew
of my Portuguese heritage). Where we live in the diaspora, I
literally do not know a single Azorean-American -- NOT ONE :-( If,
like some of you lucky ones, I lived near a Portuguese bakery, I'd be
one of their steadiest customers -- and probably one of their plumpest
ones as well!!!
Katharine.
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