Christmas dinner is one of the most special moments of the celebration, as it brings the family together around the table to share not only food, but also affection, stories and traditions. It is at this meeting that the atmosphere of unity is strengthened, conversations are extended and bonds are renewed, transforming the meal into a symbol of welcome and gratitude.
Inspired by Christmas traditions and the affectionate memory of family dinners, the prosperity rabanada combines simplicity and sophistication. The final touch, artisanal honey dripped onto the golden surface, is not there by chance: in addition to enhancing the flavor, it carries symbols of prosperity, sweetness and abundance, three pillars that usually guide desires for renewal for the coming year.
“A french toast It is a dish that transcends generations and awakens childhood memories. I wanted to reinterpret this tradition with a touch of symbolism, bringing honey as an invitation to sharing, unity and the sweetness that we all hope for in the new year”, explains chef Fábio Santos, responsible for preparations at YVÁ Gastronomia.
The dessert, made with French bread soaked in a creamy mixture of condensed milk, whole milk and eggs, has a crunch on the outside, softness on the inside and an aroma that practically announces that Christmas has begun. Finished with sugar, cinnamon, honey and dulce de leche, the creation is a sensory experience that awakens memories and goes perfectly with any festive table.
Below, check out three recipes signed by the chef to end the year with flavor, affection and practicality!
Prosperity French Toast
Ingredients
- 3 French breads
- 395 g the condensed milk
- 500 ml of whole milk
- 4 eggs
- 300 g of sugar
- 20 g of cinnamon powder
- 400 g breadcrumbs (5 to 6 French breads)
- 1 l of vegetable fat
- Honey and/or dulce de leche to taste
Preparation mode
In a container, mix the condensed milk, milk and eggs. In another bowl, combine the sugar with the cinnamon. Reserve the breadcrumbs in a separate container. Cut the bread into slices of approximately 2 cm. Dip the slices in the liquid mixture and then in the breadcrumbs. Heat the vegetable fat in a pan over medium heat and fry the French toast until golden. Dip in sugar with cinnamon and finish with honey and/or dulce de leche.
Image: Tatiana Volgutova | ShutterstockClassic stuffed loin
Ingredients
Sirloin
- 1 piece of pork loin (1,2 kg a 1,5 kg)
- Juice of 1 lemon
- 4 crushed garlic cloves
- 1 tablespoon of salt
- 1 teaspoon sweet paprika
- 1 teaspoon ground black pepper
- 2 tablespoons of olive oil
Filling
- 150 g bacon strips
- 150 g of mozzarella or curd cheese in strips
- 1 carrot cut into strips (optional)
- 1 chopped onion
- 1/2 cup raisins (optional)
- 1/2 cup ready-made farofa or cassava flour (optional)
Preparation mode
Open the loin until it forms a large fillet. Season with lemon, garlic, salt, paprika, black pepper and olive oil. Let it rest for 30 minutes (or 4 hours in the fridge). Afterwards, distribute the filling ingredients over the open loin and roll up like a roulade. Tie with string.
Place on a baking tray and bake at 200°C for 1 hour covered with aluminum foil. Remove the aluminum foil and bake for another 20-30 minutes to brown. Let it rest for 10 minutes before serving.
Christmas farofa
Ingredients
- 2 tablespoons of butter
- 1 chopped onion
- 1 cup of tea cassava flour
- 1/2 cup raisins or nuts (optional)
- Salt and chopped parsley to taste
Preparation mode
In a pan, heat the butter over medium heat and sauté the onion. Add the cassava flour and stir until lightly browned. Season with salt and add raisins or chestnuts, if desired. Finish with parsley.
By Gabriela Andrade
