Whether you call it the "Feast of the Blessed Sacrament", the "Madeiran Feast" or simply "The Feast", it's a great weekend for our city that is rich in Portuguese culture. This year is a very special year because the Feast turns 100 years old! The Feast has something for everybody. Best of all, the admission is FREE! So, from August 3, 4, 5 and 6 be sure to take some time out of your busy schedule to enjoy delicious authentic Portuguese foods, listen to music or watch the folcloric dancers. It is kid friendly as well, with amusement park rides, a Madeiran museum, 5k race and a parade. For more detailed information on this festive weekend, be sure to check out the official website by clicking here!
2 tablespoons unsalted butter, plus more for the baking sheet
3/4 teaspoon kosher salt
1 package active dry yeast (2 1/4 teaspoons)
1/3 cup plus1teaspoon granulated sugar
2 tablespoons warm water, 110°F
3 large eggs
3 1/2 cups all-purpose flour, plus more as needed
Nonstick cooking spray
Vegetable oil, for frying
Sugar to roll the hot malasadas in
Heat the milk, butter, and salt in a medium saucepan over medium-high heat, stirring frequently, just until steam begins to curl from the surface and bubbles form around the edges, about 5 minutes. Set aside to cool until lukewarm.
In a small bowl, dissolve the yeast and 1 teaspoon sugar in the warm water. Let stand until bubbly, about 10 minutes.
In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer in a large bowl, beat the remaining 1/3 cup sugar and the eggs on medium-high until thick and luscious looking, about 5 minutes. Switch to the dough hook, add the milk mixture, the yeast mixture, and the flour, and mix on low speed until a soft dough forms, about 7 minutes, adding more flour if needed. The dough should be just slightly tacky but not sticky.
Turn the dough onto a lightly floured work surface, shape into a ball, and place in a lightly buttered bowl. Cover with plastic wrap and let rise in a warm, draft-free spot until double in size, about 2 hours.
Lightly coat a 13-by-18-inch rimmed baking sheet with cooking spray and turn the dough onto the pan. Press and poke it with your fingers to help stretch it until it’s about 1/2 inch thick. Lightly coat the top of the dough with cooking spray, loosely cover the pan with plastic wrap, and let the dough rest until double in size, 1 to 1 1/2 hours.
Fry the malasadas: Fill a medium saucepan with 3 inches of oil and heat over medium-high heat until it reaches 350°F on a deep-fry or candy thermometer. Watch the heat to keep a steady temperature.
Using scissors or your hands, cut or pull a 2-to-3-inch piece of dough from the baking sheet and stretch it into a 4-to-5-inch circle, then lower it into the oil and fry, turning it frequently, just until golden brown on both sides and cooked through, 45 seconds to 1 1/2 minutes, depending on the size.
Drain the malasada on paper towels for 30 seconds and then toss in the sugar. Repeat with the remaining dough.
As I have said, love pies. I don't care if it is sweet or savory, warm or cold, one crust of two crusts, or graham cracker or cookie crumb. I love to make them because they aren't "fussy". I make a mean Key Lime, Chocolate Cream and French Meat Pie. While traveling on the Cape I stopped in at the Centerville Pie Co., so you knew I had to try one (I like to think of it as research). I can tell you that I was in "pie heaven". They have savory pies from starting with lowly Shepard's Pie all the way to the regal Lobster Pie and everything in between! I bought a Clam Pie (a customer favorite) and a Buffalo Chicken Pie. They were both delicious! For dessert pies, I bought a Strawberry Rhubarb Pie and a Chocolate Chip Cookie Pie that was inhaled by my children. I definitely will be going back to try so many others! If you don't feel like driving to the Cape, they do ship nationally. Just be aware that they only ship out limited types of pies. Please be sure to follow them on Facebook by clicking here! If you are planning to visit them they are located at: 1671 Falmouth Road in Centerville, Massachusetts. They can be reached by phone at (774) 470-1406. Please be sure to visit them on the web or if you want a pie shipped to you by clicking here!
Sometimes when you see something all the time, you actually stop seeing it. On the fast paced stretch of road known as State Road (Route 6) in Dartmouth, MA a little red building is nestled among the strip malls. You probably have seen it a hundred times but have never gone inside. We recently installed a new shed and we thought a cupola would look nice. So immediately we headed our way down to Cape Cod Cupola. I must say, I was so impressed. The selection of cupolas and weather vanes are amazing. I really wish I could have bought them all! The quality is absolutely amazing. Owned and operated by the Bernier family since 1939, they sell cupolas, finials and weather-vanes and are built with incomparable craftsmanship using all USA made materials. They have patterns for over 350 designs, and offer every one of them in 5 different sizes! Like any artist, each weather-vane is hand crafted, signed and dated by the skilled crafts-person who made it. But, unlike any other weather-vane manufacturer, Cape Cod Cupola's weather-vanes come with a lifetime guarantee! They will even do custom designs for their clients!
For more information, please visit them at 78 State Road (Route 6) in North Dartmouth, MA or call them at 508-994-2119. can also visit them on the web by clicking here or follow them on Facebook by clicking here!
1 cup canned pineapple chunks, drained; reserve juice
1/2 cup loosely packed sweetened coconut flakes
1/3 cup non-alcoholic pina colada mix (you want liquid, not the frozen cans)
1/4 cup pineapple juice
1/4 teaspoon coconut extract
1/4 teaspoon almond extract
In a large bowl, add the strawberries, grapes, blueberries, pineapple chunks, and coconut; set aside.
In a medium bowl, add the pina colada mix, pineapple juice, extracts, and whisk to combine. Depending on how 'saucy' you like your fruit salad, feel free to add more pina colada mix or pineapple juice.
Pour over the fruit, toss to combine, and refrigerate to chill before serving. Fruit salad will keep airtight in the fridge for up to 3 days.