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 The Azores Islands Holly Ghost Festival recipes |
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| It is said that this devotion came from the mainland, and before from Germany, introduced in Portugal in
the 13th century by Queen Isabel and King Diniz. During a special ceremony the King and Queen would take out their crowns and place on the heads of poor people along qith a royal feast. All the other royal people asked permission to do similar ceremony in their estates with replicas' of the kings'crown During all Summer every village in São Miguel has a Festa do Espírito Santo and take much pride on their organization. A special room is prepared to exhibit the crown. There is a person in charge every year who is voted for among the people from the village. The sponsor for that year's feast makes Massa Sovada and provide meat and Vinho de cheiro to the poor and to those who subscribe with contributions. Along with that is served Sopas do Espírito Santo. The soup is made with meats blessed by the local priest and they are obliged to distribute at least 50 gifts of meat, bread, vinho de cheiro. It is also tradition to serve sweet rice. | ||
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Holy Ghost Soup
Wash the meats. In a large saucepan boil the water and add the meats aand spices. Heate until well cooked (You may use the pressure cooker). In a large soup tureen place the sliced bread aand pour the liquid over it. On the side slice the meats and add boiled potatoes, carrots and rice. In Terceira Island they don't use vegetables with this soup.  S. Jorge night biscuits
Beat the eggs with the flour, butter and yeast. Knead until soft. Cover with a cloth and let It raise. Shape small balls, make a cut in the middle and let it raise again, Bake in medium oven. Sweet bread or biscuits from S. Jorge
Beat the eggs with sugar, lemon rind, 2 tbsp butter. Add the milk, the yeast previously dissolved in warm water. Add the flour and knead well. Add milk until the dough is soft. Add gradually the other ingredients and the melted butter. Cover and let it stand to raise. Shape into cakes or breads an place on a greased oven tray to bake. You can also shape into biscuits. S. Jorge sweet bread
Dissolve the yeast in water an mix 250 grs of flour. Mix well and let it raise. In a bowl add to the prepared yeast the eggs, melted butter kneading well. Add milk if needed to make a soft dough. Add sugar and knead more. Cover with a cloth and let it stand for 3 hours until it raises. Place in a greased pan and in a hot oven to bake for 3 hours reducing 3 times the heat. S. Jorge Yesterday's cake
Beat the eggs with sugar and the salt dissolved in water. Mix the yeast dissolved in milk and add the flour. Mix well. Cover with a cloth and let it raise. Knead - beat, stretch and roll for several times. Shape into balls and decorate with the holyghost symbol and place a gift inside, making a hole in the middle. Let it rest for 2 hours. Place in a hot oven to bake. Pico Yesterday's cake
Beat the eggs with sugar. Add the meelted butter and lard. Mix the flour and the dissolved yeast kneading well. Add some water if needed to make it soft dough. Split into 12 balls and knead one at a time. Shape cakes and decorate with the holyghost symbols. Let it raise. Make a hole in the middle. Bake in medium oven. Sweet bread from Corvo
Yeast:
Add all ingredients and knead. Let it raise 4 fingers high. Dough:
Add all ingredients with the yeast and the water of the boiled cinnamon sticks. Knead the dough until soft. Cover and let it stand to raise. Shape in balls or rounds with a hole or even place in greased cake pans. Bake in medium oven. Corvo Sighs
Beat the egg whites until very stiff, adding the sugar. Place spoonfuls in a greased tray and bake in a very hot oven. S. Jorge Holy Ghost soup
Pour boiling water over the meats. Place in a pan with water and let it cook. When boiling add the sliced cabbage, minced onion, paprika and bayleaf. Boil for 30 minutes in a covered pan. Add peeled potatoes cut in squares and let them cook. S. Jorge Holy Ghost Soup
Cook the meats with the water and all the spices. At the end place the cabbage to cook. In the soup bowl place slices of bread and hortelã and the hot broth over. You may serve the meats together on the side. Faial Holy Ghost Soup
Cover the pan with cabbage leaves, place the meats over with salt, garlic, onion, pepper until cooking. Add the wine, the potatoes and cabbage. In the soup bowl place the bread in pieces with the cinnamon and pour the hot broth, the meat broth and the butter. Let it soak. On the side serve the cabbage, the potatoes and the meats cut in pieces. Pico's Sweet rice
Cook the rice with the water, lemon rind and butter. When well cooked add the hot milk and sugar placing again on the stove to melt. Let it cool and add the beaten egg yolks and placing again over the stove to cook. Place on a dish and powder with cinnamon. Pico Oven meat
Spice the meat and pour the wine and water and let it marinade until the next day. Place in the oven and let it roast on all sides Flores Holy Ghost Soup
Cook the meat with the water until well cooked. Take the foam that comes to the top of the water. Add the onion, garlic and cabbage nd let it cook. Add more water. In a bowl place sliced bread and the spices. Cover with the boiling broth and let if soak. On the side serve boiled meat and sweet bread. Graciosa Holy Ghost Soup
Make a cloth bag and put inside the onions, garlic, pepper and bay leaf. After washing the meats let them cook in a cast iron pan with the shredded cabbage. When cooked, take it out and in the broth cook the potatoes and shredded white cabbage. Mix all together to warm. Cook the sausage on the side. Place the sliced bread in a soup terrin with the mint sprig. Pour over the hot broth. Serve with boiled potatoes and on the side the meats and cabbages. Pico's Holy Ghost Soup
Cook the meat, cabbage, onion, cummings, cinnamon, colorau, pepper, salt. Cut the dread in 4 parts and spread butter, cinnamon, colorau and the hortelã sprig. Place in a clay bowl as if it is a whole bread and pour over the broth until well soaked. Serve with the cooked meat cut in pieces and also sweetbread. Lagoa Sweet bread
Fermento:
Prepare this dough and let it stand for 1 hour covered and warm. Warm half of the milk with the sugar until melted and pour slowly on a corner of the bowl where are all the other ingredients and start folding the dough taking from the corners until is very soft. You may see it is ready when you open you fingers and the dough is fine and stretches. Cover with a plastic and blanket, and let it stand for 8 hour. Knead the dough again and let it stay overnight. You may place in greased pans after kneading and cover them all, ready to bake the next morning. Bake until golden brown.
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