Coconut Flan (Quindin) and Other Popular Recipes from Midnight Brunch Brazilian Carnaval Edition

by Emily on March 7, 2012 · 3 comments

in Food,Midnight Brunch,Recipes

We always share the most popular recipes from Midnight Brunch so that our guests can recreate at least part of the experience for their friends. We also hope that folks who weren't able to make it out to the event can get a little taste of what it was life. If you missed it, here’s the photo recap. We surveyed the clean plates and the happy faces to determine the winning bites of the night and here's what won: Mini Cheese Breads (Pao de Queijo) and our one-two hit of desserts (Coconut Flan AKA Quindin with Passionfruit Mousse and Fresh Whipped Cream). You can check out the full menu here. Here are the recipes ... We went with the Pao de Queijos for an appetizer because they're a ubiquitous street food during Brazilian Carnaval and we wanted something on the carby side to offset all those Caipirinhas our guests were washing down during cocktail hour. Due to the tapioca flour, they are gluten-free (yay!) and taste/feel like a chewy cheese puff.

Pao de Queijo (Cheese Breads)

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Caption: Guests digging into a platter of pao de queijo and hot sauce at Midnight Brunch

  Click here for the closest recipe to what we used. We used a mix of cheddar and mozzarella for this event, but we'd definitely try a creamier cheese like farmer's cheese or even queso fresco.

Desserts! Quindin (Coconut Flan) with Passionfruit Mousse

Ooops! Flickr is not giving us our photo to embed. Check it out here.

Caption: Plating sunny yellow coconut flan with staff

The second favorite dishes were the dessert duo of coconut flan and passionfruit mousse. The flan are a labor of love due to the fact that you need to chill the finished flans for a few hours before serving. Here's a really easy recipe for how I made the flans.

The mousse can be made a few different ways and, of course, I chose the hard way. This may not be a realistic dish for serving at home on a whim, but with some planning it's definitely a dessert that's worth it! Here's the easy version of the mousse. If you can't find frozen passionfruit puree, you can do what I did and buy passionfruit juice (order online here) and reduce it until you have about a cup (for 8-10 servings of mousse) of passionfruit juice reduction.

All in all, we had a festive fiesta and can't wait to do it again. Don't forget to pass along the link to join our mailing list to your most discerning friends ... we love welcoming new guests into the fold.

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I love sharing details about upcoming tasty trips and adventures, so you won't want to miss a bite. As always, please feel free to chat with me on Twitter, join our group on Facebook and keep up with new posts here by subscribing. Request an invite to future Midnight Brunch events here.

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  • Janet Slagel

    Emily,  Thank you for a wonderful evening!  I was a big fan of your chickpea, olive and heart of palm salad.  What did you dress the salad with?  It will definitely be on my list of easy week night suppers.  Thanks again! –Janet

    • http://www.mouthoftheborder.com emilyspearl

      Hi, Janet! Thank you so much for coming — so glad you could make it.

      The hearts of palm salad was! 1 can hearts of palm, thinly sliced, 1 can olives (drained), 1 can chickpeas (drained). Dressed very simply with olive oil, fresh parsley and salt and pepper. That’s it! In Brazil, they sometimes also add quartered tomatoes and sliced hard boiled eggs. So happy you enjoyed it.

    • http://www.mouthoftheborder.com emilyspearl

      Oh, and 1 thinly sliced onion…

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