Best Brazilian Foods for a Christmas Feast

Brazil is renowned for its vibrant culture, and its traditional holiday dishes are no exception. Whether you’re seeking sweet treats or savory delights, these Brazilian Christmas foods are sure to add a unique twist to your festive celebrations. Here’s a list of some favorites for your culinary inspiration.

Nutty Holiday Rice (Arroz com passas e nozes)

This festive Brazilian-style rice dish is a must-have for your holiday table. Enriched with buttery cashews, crunchy Brazil nuts, and sweet raisins, it combines textures and flavors that perfectly complement roasted meats like ham or turkey. It’s an easy yet elegant side that’s sure to impress your guests.

Ingredients

• 4 tablespoons butter
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 3 cups uncooked rice, rinsed and drained
• 6 cups warm water
• Salt, to taste
• ½ onion, finely chopped
• ½ cup golden raisins (seedless)
• 1 cup dark raisins (seedless)
• 1 cup Brazil nuts, chopped
• ½ cup cashews, chopped

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Instructions

1. Cook the Rice:
   • In a medium pot over medium heat, heat half of the butter and olive oil.
   • Add the minced garlic and sauté until golden brown.
   • Stir in the rice and sauté for 3 minutes.
   • Add warm water and salt to taste. Cook with the lid slightly ajar until the water is almost fully absorbed.
   • Reduce the heat, cover the pot completely, and cook until the rice is tender and the water has evaporated.
   • Turn off the heat, transfer the rice to a serving dish, and set aside.
2. Prepare the Toppings:
   • In a separate pan, heat the remaining butter and olive oil over medium heat.
   • Add the chopped onion, raisins, and nuts, and sauté for about 3 minutes, or until fragrant and lightly toasted.
3. Assemble and Decorate:
   • Spoon the sautéed mixture over the cooked rice, mixing lightly to combine.
   • Garnish with additional nuts for a festive presentation.

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Festive Glazed Ham with Fresh Fruits (Tender)

A tender ham is often one of the stars of the Brazilian Christmas feast. Whether it’s simple, studded with cloves, served hot or cold, glazed with honey, or paired with fruits, this holiday classic never fails to impress. Pre-smoked and seasoned, a boneless tender ham is quick to prepare, deliciously juicy, and pairs perfectly with a variety of sides. In just a short time, you can create an elegant and flavorful centerpiece for your festive table.

Ingredients for Festive Glazed Ham with Fruits

• ½ cup honey
• 1 ½ cups Brut sparkling wine
• 1 boneless tender ham (about 2.5 lbs)
• Whole cloves, to taste
• 2 fresh peaches, pitted and quartered
• Fresh pineapple slices, quartered figs, and fresh cherries for garnish

Instructions
Slice the ham and arrange it on a serving platter. Drizzle with the remaining glaze and garnish with the fresh peaches, pineapple slices, quartered figs, and cherries for a festive presentation.

Prepare the Glaze:
In a bowl, dissolve the honey in the sparkling wine to create a glaze.

Score the Ham:
Using a sharp knife, make shallow diagonal cuts across the surface of the ham to form a diamond pattern. Insert a clove into each intersection of the lines.

Roast the Ham:
Place the ham in a roasting pan and pour the glaze over it. Cover the pan with aluminum foil and bake in a preheated oven at 350°F (180°C) for 30 minutes.

Finish Browning:
Remove the foil and bake for an additional 15 minutes, basting occasionally with the glaze, until the ham is golden brown.

Serve and Decorate:
Slice the ham and arrange it on a serving platter. Drizzle with the remaining glaze and garnish with the fresh peaches, pineapple slices, quartered figs, and cherries for a festive presentation.

Mayonnaise Potato Salad (Salada de Maionese)

This creamy and delicious potato salad is a holiday favorite in Brazil and a refreshing addition to any holiday menu. It combines potatoes and carrots with hard-boiled eggs, onions, and a tangy kick from olives. The result? A delicious and colorful salad that’s an easy crowd-pleaser.

Ingredients for Mayonnaise Potato Salad

• 2 medium carrots, diced
• 5 medium potatoes, diced
• 1 cup (8 oz) of mayonnaise
• ½ cup of canned peas
• 7 boiled quail eggs (or 2 large chicken eggs)
• ⅓ teaspoon of black pepper
• ¼ lemon, juiced
• 1 teaspoon of salt
• Pitted olives, to taste
• Fresh parsley, to taste

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Instructions

1. Cook the Carrots:
   Bring a pot of water to a boil and add the diced carrots. Cook for 3 minutes.
2. Add the Potatoes:
   After 3 minutes, add the diced potatoes to the same pot and continue cooking for another 5 minutes.
3. Cool the Vegetables:
   Drain the cooked carrots and potatoes and run them under cold water to cool.
4. Mix in the Dressing:
   Transfer the cooled vegetables to a large mixing bowl. Squeeze the lemon over the vegetables and add the olives, mayonnaise, salt, and black pepper. Stir to combine.
5. Add the Eggs:
   Slice the boiled quail eggs (or chicken eggs) in half and gently mix them into the salad.
6. Finish with Peas and Parsley:
   Add the canned peas and freshly chopped parsley, then mix everything gently to avoid breaking the vegetables.

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Roast Pork Shoulder (Pernil)

In Brazil, roasted pork shoulder, or pernil, is a beloved centerpiece for Christmas celebrations. Rich in flavor and versatile in preparation, it has become a popular alternative to turkey, offering a juicy and tender option that easily adapts to the diverse tastes of a Brazilian holiday table.

Ingredients for Roasted Pork Shoulder

• 1 pork shoulder (approximately 4.5–6.5 lbs or 2–3 kg)
• 6 garlic cloves, minced
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 bay leaves
• 1 sprig fresh rosemary
• 1 cup dry white wine
• 2 tablespoons olive oil
• Small potatoes, peeled and washed

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Preparation Instructions

1. Prepare the Meat:
   • Make shallow cuts across the pork shoulder to create small incisions.
2. Marinate the Pork:
   • In a bowl, mix the minced garlic, salt, black pepper, white wine, and olive oil.
   • Rub this mixture generously over the pork, ensuring it gets into the cuts for maximum flavor.
   • Place the pork in a large roasting pan, cover with plastic wrap, and refrigerate for at least 4 hours, preferably overnight. Turn the meat occasionally for even marination.
3. Preheat the Oven:
   • Preheat the oven to 350°F (180°C). Remove the pork from the fridge and let it sit at room temperature for about 30 minutes before roasting.
4. Roast the Pork:
   • Add the rosemary sprig and bay leaves on top of the pork. Cover the roasting pan with aluminum foil and roast for about 2 hours.
5. Add the Potatoes:
   • Remove the pan from the oven, add the potatoes around the pork, and cover it again with aluminum foil. Roast for another 30 minutes.
6. Crisp the Exterior:
   • Remove the aluminum foil and roast for an additional 15–20 minutes, or until the pork and potatoes are golden brown and crispy on the outside.
7. Rest Before Serving:
   • Remove the pork from the oven and let it rest for 15–20 minutes before slicing.

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Toasted Cassava Flour (Farofa)

Farofa is a beloved staple in Brazilian cuisine, and no holiday table is complete without it. This versatile side dish, made from toasted yuca (cassava) flour, varies across different regions of the country. Some recipes include fruits, nuts, or an array of vegetables and meats, reflecting the diverse culinary traditions of Brazil. Our version is a simple and classic recipe that pairs beautifully with the main dishes of a traditional Christmas feast. It absorbs the flavors of sautéed bacon, garlic, and butter, creating a savory, crispy topping that complements roasted meats and other holiday favorites.

Ingredients for Farofa

• 50 g (3 ½ tbsp) butter
• 2 tbsp oil
• 100 g (3 ½ oz) bacon, diced
• 100 g (3 ½ oz) smoked sausage, diced
• 150 g (5 oz) onion, finely chopped
• 1 tbsp garlic, minced
• 300 g (10 ½ oz) cassava (yuca) flour
• Salt, black pepper, and chopped parsley, to taste

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Instructions

1. Heat the Butter and Oil:
   In a large skillet, melt the butter with the oil over medium heat.
2. Cook the Meats:
   Add the diced bacon and smoked sausage. Cook for about 5 minutes or until nearly crispy.
3. Sauté the Vegetables:
   Add the onion and garlic to the pan. Sauté for about 3 minutes, or until softened and fragrant.
4. Toast the Flour:
   Stir in the cassava flour, mixing well to coat it with the flavorful fats. Season with salt, black pepper, and parsley to taste.
5. Serve Immediately:
   Serve your Farofa warm as a flavorful side dish to complete your holiday spread.

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Condensed Milk Flan (Pudim de Leite)

No Brazilian holiday table is complete without Pudim de Leite Condensado, a creamy and silky flan made with just a few simple ingredients. This traditional dessert is known for its rich caramel topping and velvety texture that melts in your mouth. Whether served at a Christmas feast or any special occasion, this timeless treat always impresses.

Ingredients for Condensed Milk Flan

For the Flan:

• 1 can (14 oz) sweetened condensed milk
• 1 can (use the same can to measure) whole milk
• 3 whole eggs

For the Caramel Sauce:

• 1 cup sugar
• ½ cup water

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Instructions

1. Prepare the Flan Mixture:

• In a blender, blend the eggs thoroughly until smooth.
• Add the sweetened condensed milk and whole milk, then blend again until well combined.

2. Make the Caramel Sauce:

• In a saucepan, melt the sugar over medium heat, stirring occasionally, until it turns golden brown.
• Carefully add the water (it may splatter) and stir until the caramel thickens.
• Pour the caramel into a round flan mold, swirling to coat the bottom evenly.

3. Assemble the Flan:

• Pour the blended flan mixture over the caramel layer in the mold.

4. Bake the Flan:

• Preheat the oven to 350°F (180°C).
• Place the flan mold inside a larger baking pan filled with water to create a bain-marie (water bath).
• Bake for about 45 minutes or until a knife inserted into the center comes out clean.

5. Cool and Unmold:

• Let the flan cool to room temperature, then refrigerate for at least 2 hours before unmolding.
• To unmold, run a knife around the edges and carefully invert onto a serving plate.

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Classic Vanilla Trifle (Pavê)

Vanilla pavê is a classic dessert on Brazilian tables, especially during festive occasions. This creamy layered treat combines rich vanilla custard with crisp biscuits softened in a chocolate milk mixture. Easy to make and irresistibly delicious, it’s a nostalgic favorite that everyone will enjoy.

Ingredients

• 1 can (14 oz) sweetened condensed milk
• 2 cups whole milk (divided)
• 2 egg yolks
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 2 packs (about 7 oz each) of graham crackers or vanilla wafers
• 3 tablespoons chocolate drink powder (or cocoa powder mixed with sugar)

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Instructions

1. Make the Custard:
   • In a saucepan, off the heat, whisk together the condensed milk, 1 ½ cups of milk, egg yolks, cornstarch, and vanilla extract until smooth.
   • Place the pan over medium heat and cook, stirring constantly, until the mixture thickens, about 8 minutes. The custard should be thick but not overly firm.
2. Cool and Add the Cream:
   • Remove the custard from the heat and continue stirring to cool slightly. Once cooled, fold in the heavy cream until fully incorporated. Set aside.
3. Prepare the Chocolate Milk Mixture:
   • In a bowl, mix the remaining ½ cup of milk with the chocolate powder. This will be used to soak the biscuits.
4. Assemble the Pavê:
   • In a medium rectangular dish, start by spreading a thin layer of custard on the bottom.
   • Dip each biscuit quickly into the chocolate milk mixture and layer them over the custard.
   • Repeat layers of custard and soaked biscuits, ending with a layer of custard on top. Smooth the surface with a spatula.
5. Chill Before Serving:
   • Cover the dish and refrigerate for at least 3 hours to allow the flavors to meld and the biscuits to soften.

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Coconut Flan with Plum Sauce (Coconut Flan with Plum Sauce)

Coconut flan with plum sauce, known as manjar de coco com calda de ameixa, is a timeless dessert that graces Brazilian Christmas tables. Its creamy, velvety texture, made with coconut milk, condensed milk, and cornstarch, pairs beautifully with the gentle sweetness of a homemade plum sauce. The combination of flavors and textures is both elegant and comforting, making it a perfect ending to a festive meal. This dessert is not only a treat for the taste buds but also a show-stopping centerpiece for your holiday table.

Ingredients

For the Flan:

• 4 cups (1 liter) whole milk
• 1 can (14 oz) sweetened condensed milk
• 1 cup (8 oz) coconut milk
• 1 cup (8 oz) heavy cream
• 1 cup (110 g) cornstarch
• Optional: 2 tablespoons shredded coconut

For the Plum Sauce:

• 1 cup (180 g) sugar
• 2 cups (480 ml) water
• 30 dried plums (6 oz or 170 g)

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Instructions

1. Make the Flan:

• In a blender, combine the milk, condensed milk, coconut milk, heavy cream, and cornstarch. Blend until smooth.
• Transfer the mixture to a large saucepan and cook over medium heat, stirring constantly, for about 20 minutes or until the mixture thickens to a pudding-like consistency.
• If desired, stir in the shredded coconut for added texture.
• Rinse a ring-shaped mold with cold water and pour the cooked mixture into the mold. Let it cool at room temperature for about 30 minutes.
• Refrigerate for at least 1 hour, or until the flan is completely set and firm.

2. Prepare the Plum Sauce:

• In a small saucepan, caramelize the sugar over medium heat until golden brown.
• Carefully add the water and stir until the sugar dissolves completely. Add the dried plums and simmer for about 20 minutes, or until the sauce thickens slightly. Let the sauce cool completely.

3. Assemble and Serve:

• Once the flan is set, gently loosen the edges with a knife and carefully invert it onto a serving plate.
• Spoon the cooled plum sauce over the flan, ensuring the plums are evenly distributed for a beautiful presentation.

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Passion Fruit Mousse (Mousse de Maracujá)

This dessert is a burst of tropical freshness and sweetness, ideal for ending a festive meal on a high note or cooling down on warmer days. With just a few simple ingredients—passion fruit juice, condensed milk, and heavy cream—you can create a creamy and irresistible mousse. The balance between the tartness of passion fruit and the smoothness of dairy makes this dessert a true delight for the palate. Follow this step-by-step recipe to prepare a dessert that will captivate anyone who loves tropical flavors.

Ingredients for Passion Fruit Mousse

• 2 cups passion fruit concentrate
• 1 can (14 oz) sweetened condensed milk
• 1 cup (8 oz) heavy cream
• 1 tablespoon unflavored gelatin powder
• 3 tablespoons warm water

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Instructions

1. Blend the Base:
   • In a blender, combine the passion fruit concentrate, condensed milk, and heavy cream. Blend until the mixture is smooth and creamy.
2. Prepare the Gelatin:
   • In a small bowl, dissolve the gelatin powder in warm water. Stir well until fully dissolved.
   • Add the dissolved gelatin to the blender and blend for a few seconds to incorporate.
3. Set the Mousse:
   • Pour the mousse mixture into a serving dish or individual cups.
   • Optionally, garnish with passion fruit seeds for a decorative and flavorful touch.
4. Chill and Serve:
   • Refrigerate the mousse for at least 4 hours, or until fully set. Serve chilled and enjoy!

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Fried Cinnamon Sugar Toast (Rabanadas)

Rabanada is a treat steeped in history and tradition. Its origins date back to a time when leftover bread was repurposed, as it was considered sacred by Catholics, symbolizing the body of Jesus Christ. This simple yet delicious treat has become a holiday favorite in Brazil, combining practicality with indulgence.

Ingredients for Traditional Rabanada

• 1 baguette of French bread
• 2 cups of milk
• 1 can of sweetened condensed milk
• 3 eggs, beaten
• 1 pinch of cinnamon
• Ground cinnamon (to taste)
• Sugar (to taste)
• Oil for frying

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How to Prepare Traditional Rabanada

1. Slice the Bread:
   Start by slicing the baguette into medium-thick pieces. While a baguette is the most common choice, you can also use traditional French bread. For this, use 4 small loaves to yield the same amount of rabanadas.
2. Prepare the Milk Mixture:
   In a shallow dish, mix the milk and sweetened condensed milk. The dish should be large enough to fully submerge the bread slices.
3. Beat the Eggs:
   In another dish, beat the eggs and add a pinch of cinnamon. This helps reduce the eggy smell and enhances the flavor of the bread.
4. Soak the Bread:
   Dip each slice of bread into the milk mixture until it is fully saturated. Then, coat it in the beaten egg mixture.
5. Fry the Bread:
   Heat oil in a frying pan over medium heat. Fry the slices until golden brown on both sides. Place them on a paper towel to drain excess oil.
6. Coat in Cinnamon Sugar:
   Mix sugar and cinnamon in your preferred ratio. Coat the fried rabanadas on both sides with this mixture.
7. Serve:
   Serve the rabanadas warm, or refrigerate them for a few minutes if you prefer them chilled.

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Panettone

Panettone is a festive tradition with Italian roots that has become an essential part of Christmas in Brazil. This tall, fluffy bread is enriched with candied fruits, raisins, and nuts, making it a holiday favorite across generations. Its preparation is a labor of love, requiring fresh yeast, careful kneading, and a slow rise to achieve its iconic texture and height. Cooling it upside down is an essential step to prevent it from collapsing.

However, because making panettone from scratch can be time-consuming and complex, most Brazilians prefer to enjoy premium, ready-made versions from renowned brands like Bauducco, Ofner, and Kopenhagen. These brands have elevated the tradition, offering special varieties filled with chocolate, nuts, or other indulgent flavors, making them a staple on Brazilian Christmas tables.

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