30+ Delicious Portuguese Recipes to Celebrate the New Year

5 days agoLast Updated: December 13, 2024

21 minutes read

New Year’s Eve is a time for celebration, and in Portugal, this celebration is filled with delicious, rich, and comforting dishes that have been passed down through generations.

Portuguese cuisine is known for its bold flavors, fresh ingredients, and hearty meals, making it the perfect choice for ringing in the New Year.

Whether you’re gathering with family and friends or enjoying a quiet evening, Portuguese recipes bring warmth and festive cheer to the table.

From the iconic Bacalhau (salted cod) to the indulgent Feijoada (bean stew), these traditional dishes are not only packed with flavor but also steeped in history and tradition.

In this collection, we’ve rounded up over 30 Portuguese recipes that will help you usher in the new year with the delicious tastes of Portugal.

Prepare your taste buds for a feast full of savory, sweet, and soulful dishes!

30+ Delicious Portuguese Recipes to Celebrate the New Year

Portuguese New Year’s recipes are more than just meals – they are a reflection of the country’s rich cultural heritage and the joyous spirit of celebration.

From hearty stews and indulgent pastries to fresh seafood and vibrant salads, these dishes offer something for everyone.

Whether you’re enjoying a family feast or hosting a festive gathering, these recipes will help you create memorable moments around the table.

So, embrace the flavors of Portugal and bring a touch of tradition into your New Year’s celebration.

These 30+ Portuguese recipes are sure to add flavor, fun, and a bit of good fortune to the start of your year!

Bacalhau com Todos (Salted Cod with Vegetables)

Bacalhau com Todos is a traditional Portuguese dish served during New Year’s celebrations. This dish features salted cod, a beloved ingredient in Portuguese cuisine, and is paired with a medley of boiled vegetables, making it a wholesome, comforting meal. Often accompanied by olive oil and garlic, this dish is a symbol of abundance and good fortune for the coming year.

Ingredients:

4 salted cod fillets
4 medium potatoes

2 carrots, peeled and sliced
1/2 cabbage, chopped
4 eggs

2 cloves garlic, minced
1/4 cup olive oil
Salt and pepper to taste

Fresh parsley, chopped

Instructions:

Prepare the Cod: Rinse the salted cod under cold water to remove excess salt. Soak it in water for 24-48 hours, changing the water several times.

Cook the Vegetables: In a large pot, place the potatoes, carrots, and cabbage. Cover with water and bring to a boil. Cook for about 15-20 minutes or until the vegetables are tender.
Cook the Cod: In another pot, bring water to a boil and add the cod fillets. Simmer for about 10 minutes, or until the cod is cooked through and flakes easily.
Boil the Eggs: In a separate pot, boil the eggs for about 10 minutes until hard-boiled. Peel the eggs and set them aside.

Prepare the Garlic and Olive Oil Sauce: In a small pan, sauté the minced garlic in olive oil until fragrant. Remove from heat.
Assemble the Dish: On a large platter, arrange the boiled potatoes, carrots, and cabbage. Place the cooked cod on top, followed by the boiled eggs, cut into halves. Drizzle the garlic and olive oil sauce over the top and season with salt and pepper.
Garnish: Sprinkle with fresh parsley before serving.

Bacalhau com Todos is more than just a meal; it’s a tradition that unites families around the table, celebrating the start of a new year with rich flavors and good wishes. The combination of salted cod and vegetables offers a simple yet hearty dish that symbolizes prosperity and happiness for the year ahead. It’s a perfect recipe to share with loved ones during New Year’s gatherings.

Arroz Doce (Portuguese Sweet Rice Pudding)

Arroz Doce is a classic Portuguese dessert that’s often enjoyed during New Year’s celebrations. This creamy rice pudding is flavored with cinnamon, lemon zest, and sugar, offering a warm, comforting end to any festive meal. It’s a dish full of tradition, often served in individual bowls with a sprinkle of cinnamon, representing sweetness and good luck.

Ingredients:

1 cup Arborio rice
4 cups whole milk
1 cup water

1 cinnamon stick
Peel of 1 lemon
3/4 cup sugar

1/2 teaspoon vanilla extract
Ground cinnamon, for garnish

Instructions:

Cook the Rice: In a medium saucepan, bring the water to a boil. Add the rice and cook until most of the water is absorbed, about 10 minutes.
Add Milk and Flavorings: Add the milk, cinnamon stick, and lemon peel to the rice. Stir gently, reduce the heat, and simmer for about 20-25 minutes, or until the rice is tender and the milk has thickened to a creamy consistency.
Sweeten the Pudding: Stir in the sugar and vanilla extract, cooking for another 5 minutes until the sugar dissolves.

Serve: Remove the cinnamon stick and lemon peel. Spoon the rice pudding into individual bowls. Let it cool to room temperature or refrigerate for a few hours if you prefer it chilled.
Garnish: Before serving, sprinkle a little ground cinnamon on top for extra flavor and decoration.

Arroz Doce is a delightful and nostalgic dessert that carries the warmth and comfort of Portuguese family traditions. Whether enjoyed warm or chilled, it’s the perfect way to end a festive meal, bringing sweet moments of joy and togetherness. A dish that’s both simple and rich in flavor, Arroz Doce is an essential treat for welcoming the New Year.

Bolinhos de Bacalhau (Codfish Cakes)

Bolinhos de Bacalhau, or Portuguese codfish cakes, are a popular appetizer or snack, especially during New Year’s celebrations. These golden-brown fritters are made with a combination of flaked cod, mashed potatoes, and seasonings, then fried until crispy. They are typically served with a squeeze of lemon and are perfect for festive gatherings.

Ingredients:

2 salted cod fillets

3 medium potatoes, peeled and boiled
1 small onion, finely chopped
2 cloves garlic, minced

2 tablespoons fresh parsley, chopped
2 eggs
1/2 cup breadcrumbs

Salt and pepper to taste
Olive oil for frying
Lemon wedges for serving

Instructions:

Prepare the Cod: Soak the salted cod for 24-48 hours, changing the water as needed. After soaking, boil the cod in fresh water for about 10 minutes, then flake it into small pieces.
Make the Potato Mixture: In a large bowl, mash the boiled potatoes. Add the flaked cod, chopped onion, garlic, parsley, and eggs. Mix well and season with salt and pepper to taste.

Form the Cakes: Add breadcrumbs to the mixture until it becomes thick enough to form small patties. Shape the mixture into round cakes, about 2 inches in diameter.
Fry the Cakes: Heat olive oil in a large skillet over medium heat. Fry the codfish cakes in batches, turning them until golden brown and crispy on both sides, about 3-4 minutes per side.
Serve: Remove the cakes from the oil and place them on paper towels to drain excess oil. Serve hot with lemon wedges on the side.

Bolinhos de Bacalhau are a savory treat that bring joy to every table, especially during New Year’s celebrations. These crispy codfish cakes are a perfect blend of flavors and textures, making them an irresistible snack for gatherings. Served with lemon, they offer a refreshing contrast to the rich fish, and their golden hue symbolizes prosperity and good fortune in the year ahead. Whether as an appetizer or a part of the main meal, Bolinhos de Bacalhau are sure to delight your guests.

Caldo Verde (Portuguese Green Soup)

Caldo Verde is a beloved Portuguese soup, traditionally served during festive occasions like New Year’s celebrations. Made with kale, potatoes, chorizo, and garlic, this hearty soup is the epitome of comfort food. Its vibrant green color and rich flavors make it a symbol of prosperity and health for the year to come.

Ingredients:

6 medium potatoes, peeled and diced
1 onion, chopped
2 cloves garlic, minced

6 cups chicken broth
4 cups kale, finely shredded
2 chorizo sausages, sliced

1/4 cup olive oil
Salt and pepper to taste

Instructions:

Cook the Potatoes and Onions: In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes. Add the diced potatoes and chicken broth, bring to a boil, and then reduce the heat to simmer. Cook for 20 minutes or until the potatoes are tender.
Add the Kale and Chorizo: Using a hand blender or potato masher, mash the potatoes slightly, leaving some chunks for texture. Stir in the shredded kale and sliced chorizo. Let the soup simmer for another 10-15 minutes, until the kale is tender and the flavors have melded together.
Season and Serve: Season with salt and pepper to taste. Ladle the soup into bowls, drizzle with a bit of olive oil, and serve hot.

Caldo Verde is more than just a soup; it’s a celebration of Portuguese culture and traditions. With its simple ingredients and comforting flavors, it brings families together around the table, sharing in the warmth of the season. Its green hue represents health and vitality, making it a perfect dish to enjoy as you ring in the New Year, bringing good health and good fortune for the months ahead.

Feijoada (Portuguese Bean Stew)

Feijoada is a hearty Portuguese stew made with black beans, pork, and sausage. While it’s a comforting dish any time of the year, it’s especially popular during New Year’s celebrations as it’s considered a symbol of good luck and abundance. The slow-cooked flavors of the beans and meats come together to create a rich, flavorful dish that’s perfect for feeding a crowd.

Ingredients:

1 lb black beans, soaked overnight
1 lb pork shoulder, cut into chunks
1/2 lb chorizo, sliced

1/2 lb smoked sausage, sliced
1 onion, chopped
4 cloves garlic, minced

1 bay leaf
1/2 teaspoon paprika
Salt and pepper to taste

2 tbsp olive oil
1/4 cup fresh cilantro, chopped
Orange slices for garnish (optional)

Instructions:

Prepare the Beans: Drain and rinse the soaked black beans. In a large pot, add the beans and enough water to cover them. Bring to a boil, then reduce the heat and simmer for 45 minutes until they are tender.
Cook the Meats: In a separate skillet, heat olive oil over medium heat. Add the pork shoulder, chorizo, and smoked sausage, browning them on all sides. Add the chopped onion and garlic, sautéing until softened.

Combine and Simmer: Once the beans are tender, add the meat mixture to the pot with the beans. Stir in the bay leaf, paprika, salt, and pepper. Let the stew simmer for 1-2 hours, stirring occasionally, until the flavors meld together and the stew thickens.
Serve: Garnish the feijoada with fresh cilantro and orange slices for an added touch of flavor and decoration. Serve hot with rice or crusty bread.

Feijoada is a festive dish that embodies the spirit of togetherness and celebration. With its rich and smoky flavors, it brings joy and satisfaction to all who enjoy it. Often shared among family and friends, this stew represents prosperity, and its generous portions are perfect for New Year’s feasts. Whether served with rice or bread, Feijoada is the perfect dish to make any New Year’s meal memorable.

Tarte de Amêndoa (Portuguese Almond Tart)

Tarte de Amêndoa is a delicious Portuguese dessert made with a rich almond filling in a buttery, flaky crust. This sweet and nutty tart is often prepared for special occasions, including New Year’s, as its golden color symbolizes wealth and good luck. The smooth almond filling pairs perfectly with the crispy crust, creating a mouthwatering treat.

Ingredients:

1 pie crust (store-bought or homemade)

1 cup ground almonds
1/2 cup sugar
1/4 cup butter, melted

2 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

Powdered sugar for dusting (optional)

Instructions:

Prepare the Crust: Preheat the oven to 350°F (175°C). Place the pie crust into a tart pan and bake for about 10 minutes or until lightly golden.

Make the Almond Filling: In a bowl, combine the ground almonds, sugar, melted butter, eggs, vanilla extract, and almond extract. Stir until smooth and well mixed.
Fill the Tart: Pour the almond mixture into the pre-baked tart crust and spread it evenly.
Bake the Tart: Bake the tart for 25-30 minutes, or until the filling is set and golden brown on top.

Serve: Allow the tart to cool completely before dusting with powdered sugar, if desired. Slice and serve.

Tarte de Amêndoa is a delightful and elegant dessert, perfect for celebrating the New Year in Portuguese style. The sweet almond filling is rich and satisfying, while the buttery crust adds a perfect crunch. This tart is a symbol of prosperity, and sharing it with loved ones brings sweetness and joy to the occasion. It’s a dessert that will leave everyone with fond memories and full bellies, making it an ideal addition to any festive New Year’s meal.

Lombo de Porco com Amêijoas (Pork Loin with Clams)

Lombo de Porco com Amêijoas is a unique and luxurious Portuguese dish often served during special occasions, including New Year’s celebrations. This dish combines tender pork loin with fresh clams, creating a mouthwatering contrast of savory pork and briny shellfish. The dish is typically simmered in a flavorful garlic and white wine sauce, making it a perfect centerpiece for any festive meal.

Ingredients:

1.5 lbs pork loin, trimmed and cut into medallions
2 cups fresh clams, cleaned

1 onion, chopped
4 cloves garlic, minced
1/2 cup white wine

1/2 cup chicken broth
2 tbsp olive oil
1 tbsp butter

1/4 cup fresh parsley, chopped
Salt and pepper to taste
1 lemon, sliced

Instructions:

Prepare the Pork Loin: Season the pork medallions with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the pork medallions and sear them on both sides until golden brown. Remove the pork from the skillet and set aside.
Make the Sauce: In the same skillet, melt the butter and sauté the onion and garlic until softened, about 5 minutes. Pour in the white wine and chicken broth, scraping any browned bits from the bottom of the skillet.

Cook the Clams: Add the clams to the skillet, cover, and cook for about 5 minutes, or until the clams open. Discard any clams that do not open.
Combine Pork and Clams: Return the pork medallions to the skillet, nestling them into the sauce and clams. Cover and cook for an additional 5-7 minutes, until the pork is fully cooked and tender.
Garnish and Serve: Sprinkle with fresh parsley and serve with lemon slices for extra brightness.

Lombo de Porco com Amêijoas is a beautiful dish that brings together the flavors of the sea and land in a harmonious and festive way. The combination of tender pork and delicate clams makes this a special meal that’s perfect for New Year’s celebrations, symbolizing abundance and prosperity for the year ahead. It’s a dish that will impress your guests and make any occasion feel truly luxurious.

Bolinhos de Fubá (Cornmeal Cookies)

Bolinhos de Fubá are traditional Portuguese cornmeal cookies that are often enjoyed during New Year’s and other festive occasions. These cookies are slightly crunchy on the outside and soft on the inside, with a hint of vanilla and lemon. They are simple to make, but their delicate sweetness and unique texture make them a perfect treat to share with family and friends as you ring in the New Year.

Ingredients:

1 cup cornmeal
1 cup all-purpose flour
1/2 cup sugar

1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened

1 egg
1 tsp vanilla extract
1 tsp lemon zest

1-2 tbsp milk (if needed)

Instructions:

Preheat the Oven: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

Mix Dry Ingredients: In a large bowl, combine the cornmeal, flour, baking powder, and salt. Stir until evenly mixed.
Make the Dough: In a separate bowl, cream together the butter and sugar until light and fluffy. Add the egg, vanilla extract, and lemon zest, mixing well. Gradually add the dry ingredients, mixing until a dough forms. If the dough is too dry, add milk one tablespoon at a time until it comes together.
Shape the Cookies: Roll the dough into small balls, about the size of a walnut, and place them on the prepared baking sheet. Slightly flatten each ball with the back of a spoon or your fingers.

Bake the Cookies: Bake for 12-15 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve: Enjoy these delicious, slightly crumbly cookies with a cup of tea or coffee.

Bolinhos de Fubá are a nostalgic treat that brings the warmth of Portuguese tradition into your home. With their delicate texture and subtle sweetness, they’re the perfect cookie to enjoy while celebrating the New Year with loved ones. Whether served as a dessert or alongside a festive beverage, these cornmeal cookies will add a touch of rustic charm to your celebration and bring joy to every bite.

Pão de Ló (Portuguese Sponge Cake)

Pão de Ló is a traditional Portuguese sponge cake that is light, fluffy, and irresistibly delicious. It’s a popular dessert during New Year’s celebrations, and its simplicity allows the focus to be on its delicate texture and subtly sweet flavor. Often served with a dusting of powdered sugar or paired with fresh fruit, Pão de Ló is a versatile dessert that perfectly complements any festive meal.

Ingredients:

6 large eggs
1 cup sugar
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
Powdered sugar for dusting (optional)

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a round cake pan.
Whisk the Eggs and Sugar: In a large mixing bowl, beat the eggs and sugar together using a hand mixer or stand mixer until the mixture becomes thick, pale, and doubles in size, about 10 minutes.
Combine Dry Ingredients: In a separate bowl, sift the flour, baking powder, and salt together.
Fold in the Dry Ingredients: Gradually fold the dry ingredients into the egg mixture, being careful not to deflate the batter. Add the vanilla extract and fold it in gently.
Bake the Cake: Pour the batter into the prepared cake pan. Bake for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar if desired and serve.

Pão de Ló is a light and elegant dessert that adds a touch of refinement to any New Year’s celebration. Its simplicity and airy texture make it the perfect finish to a festive meal, symbolizing renewal and freshness for the year ahead. This classic Portuguese sponge cake will surely be a hit at your gathering, leaving everyone with a sweet memory as you usher in the New Year.

Cabrito Assado (Roast Goat)

Cabrito Assado, or Roast Goat, is a traditional Portuguese dish often served during special occasions like New Year’s celebrations. This dish features tender and flavorful goat meat that is marinated in a mix of aromatic herbs, garlic, and olive oil before being roasted to perfection. The result is a juicy, savory meat with crispy edges, making it a showstopper at any festive gathering.

Ingredients:

4 lbs goat meat, bone-in (leg or shoulder)
6 cloves garlic, minced
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
1 tbsp olive oil
1/4 cup white wine
1/4 cup lemon juice
1 onion, sliced
Salt and pepper to taste

Instructions:

Marinate the Goat Meat: In a bowl, combine the garlic, rosemary, thyme, olive oil, white wine, lemon juice, salt, and pepper. Rub this marinade all over the goat meat, ensuring it’s well-coated. Let it marinate in the refrigerator for at least 4 hours, or overnight for maximum flavor.
Preheat the Oven: Preheat your oven to 375°F (190°C). Place the sliced onion at the bottom of a roasting pan.
Roast the Goat Meat: Place the marinated goat meat on top of the onions in the roasting pan. Roast for about 2.5 to 3 hours, or until the meat is tender and the internal temperature reaches 145°F (63°C).
Baste and Serve: Occasionally baste the meat with its juices to keep it moist. Once cooked, remove the meat from the oven and let it rest for 10 minutes before carving and serving.

Cabrito Assado is a rich and savory dish that will elevate your New Year’s feast. The tender meat combined with the fragrant herbs and lemony marinade creates a memorable and satisfying experience. This dish embodies the spirit of Portuguese cuisine, bringing together bold flavors and time-honored traditions. It’s perfect for a celebratory meal with loved ones, offering a sense of warmth and joy as you toast to the New Year.

Arroz Doce (Portuguese Sweet Rice)

Arroz Doce is a beloved Portuguese dessert that brings comfort and sweetness to any celebration. Made from rice cooked in milk, sugar, and cinnamon, this creamy rice pudding is a staple during the holidays, especially at New Year’s. Its velvety texture, combined with the aromatic spice of cinnamon, makes it the perfect dessert to round off a festive meal.

Ingredients:

1 cup short-grain rice
4 cups whole milk
1 cup sugar
1 cinnamon stick
1 tsp vanilla extract
Zest of 1 lemon
Ground cinnamon, for dusting

Instructions:

Cook the Rice: In a medium saucepan, bring 4 cups of milk to a boil. Add the rice, reduce the heat to low, and cook, stirring occasionally, for about 20-25 minutes, or until the rice is tender and has absorbed most of the milk.
Add Flavorings: Stir in the sugar, cinnamon stick, and lemon zest. Continue cooking for an additional 10 minutes, until the mixture thickens into a creamy consistency.
Final Touches: Remove the rice pudding from heat and stir in the vanilla extract. Discard the cinnamon stick.
Serve: Spoon the pudding into individual bowls or a large serving dish. Sprinkle with ground cinnamon on top for garnish. Serve warm or chilled.

Arroz Doce is a comforting and indulgent dessert that perfectly complements a festive Portuguese meal. The smooth, creamy rice combined with the warm notes of cinnamon and lemon provides a delightful end to your New Year’s feast. This traditional dish not only satisfies the sweet tooth but also evokes feelings of nostalgia and togetherness, making it an ideal choice for ringing in the new year with family and friends.

Caldo Verde (Green Soup)

Caldo Verde is a traditional Portuguese soup that is simple yet rich in flavor, and it is often enjoyed during New Year’s celebrations as a symbol of prosperity and good health. Made with kale, potatoes, chorizo, and a rich broth, this comforting soup offers a balance of savory and hearty flavors that warm the soul. It’s easy to prepare and perfect for feeding a crowd.

Ingredients:

1 lb chorizo or linguiça sausage, sliced
2 tbsp olive oil
1 onion, chopped
4 cloves garlic, minced
4 large potatoes, peeled and diced
6 cups chicken broth
6 cups kale, chopped
Salt and pepper to taste
1/4 tsp red pepper flakes (optional)

Instructions:

Cook the Sausage: In a large pot, heat the olive oil over medium heat. Add the chorizo or linguiça slices and cook until browned. Remove the sausage from the pot and set aside.
Sauté Vegetables: In the same pot, add the onion and garlic. Sauté for 5-7 minutes, until softened and fragrant.
Make the Soup Base: Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes, until the potatoes are tender.
Blend the Soup: Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, transfer half of the soup to a blender, puree, and return it to the pot.
Add Kale and Sausage: Stir in the chopped kale and reserved sausage. Simmer for an additional 10 minutes, until the kale is tender.
Serve: Season the soup with salt, pepper, and red pepper flakes, if desired. Serve hot with a drizzle of olive oil on top.

Caldo Verde is a wholesome and flavorful soup that brings comfort and tradition to any New Year’s gathering. The combination of tender potatoes, smoky sausage, and vibrant kale creates a balanced and satisfying dish that’s perfect for celebrating the start of a new year. This beloved Portuguese soup is not only delicious but also represents health and well-being, making it an ideal dish to kick off the year with warmth and good fortune.

Bacalhau com Natas (Codfish with Cream)

Bacalhau com Natas is one of Portugal’s most beloved dishes, often enjoyed during festive occasions like New Year’s. This creamy and comforting casserole features salted cod (bacalhau), which is rehydrated and combined with a rich, velvety sauce made from cream, onions, and potatoes. It’s baked until golden and bubbling, offering a savory and luxurious flavor that’s sure to impress guests at any celebration.

Ingredients:

1 lb salted cod (bacalhau), desalted and flaked
4 large potatoes, peeled and thinly sliced
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 cup heavy cream
1/2 cup milk
1/4 cup grated Parmesan cheese
1/4 tsp nutmeg
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Prepare the Cod: If using salted cod, soak it in water for 24-48 hours, changing the water frequently. Once desalting is complete, flake the cod into bite-sized pieces.
Prepare the Potatoes: In a large pot of salted water, boil the sliced potatoes until tender, about 10-12 minutes. Drain and set aside.
Sauté the Onions and Garlic: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and golden.
Make the Cream Sauce: In a separate saucepan, combine the heavy cream, milk, Parmesan cheese, nutmeg, salt, and pepper. Heat over low heat until the mixture is smooth and warmed through.
Assemble the Dish: Preheat the oven to 375°F (190°C). In a greased baking dish, layer the boiled potatoes, sautéed onions and garlic, and flaked cod. Pour the cream sauce over the top, ensuring everything is evenly covered.
Bake: Bake the casserole for 30-35 minutes, or until the top is golden and bubbly.
Serve: Garnish with fresh parsley before serving.

Bacalhau com Natas is a comforting, creamy dish that captures the essence of Portuguese cuisine. The delicate, salty cod contrasts beautifully with the rich cream sauce and tender potatoes, making it a festive and satisfying dish for ringing in the New Year. This dish is a perfect choice for a cozy, celebratory meal with loved ones, showcasing the bold flavors and timeless tradition of Portuguese cooking.

Feijoada (Portuguese Bean Stew)

Feijoada is a hearty, flavorful Portuguese bean stew made with a variety of meats, including pork, beef, and sausage, all simmered with beans and aromatic spices. This rich dish is traditionally served with rice and accompanied by slices of orange and hot sauce to balance the flavors. Feijoada is often associated with New Year’s celebrations and is believed to bring good luck and prosperity in the year ahead.

Ingredients:

1 lb dried black beans, soaked overnight
1 lb pork shoulder, cut into chunks
1/2 lb chorizo, sliced
1/2 lb linguiça sausage, sliced
1/2 lb smoked sausage, sliced
1 onion, chopped
4 cloves garlic, minced
2 bay leaves
1 tsp smoked paprika
1/2 tsp cumin
1/4 tsp black pepper
6 cups water or chicken broth
Salt to taste
Cooked rice for serving
Orange slices and hot sauce for garnish

Instructions:

Prepare the Beans: Drain the soaked beans and set them aside.
Cook the Meats: In a large pot, heat a little olive oil over medium heat. Brown the pork shoulder, chorizo, linguiça, and smoked sausage until the meats are well-browned. Remove and set aside.
Sauté the Aromatics: In the same pot, add the onion and garlic. Sauté for 5 minutes until softened.
Combine and Simmer: Return the browned meats to the pot. Add the soaked beans, bay leaves, smoked paprika, cumin, black pepper, and chicken broth (or water). Bring to a boil, then reduce to a simmer and cook for 2-3 hours, or until the beans and meats are tender.
Finish and Serve: Once the stew has thickened, taste and adjust the seasoning with salt. Serve the feijoada hot over rice, garnished with orange slices and a drizzle of hot sauce.

Feijoada is a rich, savory dish that brings warmth and joy to your New Year’s celebrations. The combination of tender meats, creamy beans, and aromatic spices creates a dish full of depth and flavor. Traditionally enjoyed with rice, orange slices, and a kick of hot sauce, it’s not only a filling meal but also a symbol of good fortune for the coming year. This dish will surely be a crowd-pleaser and a perfect centerpiece for any festive gathering.

Torta de Azeitão (Azeitão Pastry)

Torta de Azeitão is a traditional Portuguese dessert originating from the town of Azeitão. This delicate sponge cake is rolled with a sweet filling made of egg yolks, sugar, and almonds, then dusted with powdered sugar. Often served during the New Year’s festivities, this light yet flavorful treat offers a perfect balance of sweetness and texture, making it a popular choice for celebrations.

Ingredients:

4 large eggs, separated
1 cup granulated sugar
1/2 cup ground almonds
1/4 cup flour
1/4 tsp baking powder
1 tsp vanilla extract
Powdered sugar for dusting

Instructions:

Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Make the Sponge Cake: In a mixing bowl, beat the egg whites until stiff peaks form. In another bowl, beat the egg yolks and sugar until creamy and light. Gently fold in the ground almonds, flour, baking powder, and vanilla extract, followed by the whipped egg whites.
Bake the Cake: Spread the batter evenly onto the prepared baking sheet. Bake for 15-20 minutes, or until the cake is golden and springy to the touch.
Prepare the Filling: While the cake is baking, whisk together the egg yolks and sugar in a small saucepan. Cook over low heat, stirring constantly, until it thickens. Once thickened, remove from heat and let it cool slightly.
Assemble the Torta: Once the cake is baked, remove it from the oven and let it cool for a few minutes. Carefully remove the parchment paper, then spread the egg yolk mixture over the sponge cake. Roll the cake up tightly, starting from one end.
Serve: Dust the finished torta with powdered sugar before serving.

Torta de Azeitão is a sweet and indulgent way to end a New Year’s feast. The soft, spongy cake paired with the rich almond and egg yolk filling offers a delightful texture and flavor that’s both comforting and elegant. This traditional Portuguese dessert is perfect for those looking to enjoy a light yet flavorful treat to welcome the new year. Its delicate sweetness and smooth finish make it an ideal choice for a festive celebration, providing a beautiful ending to the evening.

Note: More recipes are coming soon!

5 days agoLast Updated: December 13, 2024

21 minutes read