Do you want to try something different, in this article we give you 24 Portuguese recipes to try

Baked Crab with Port (Santola ao Porto)

The Portuguese santola is a hard-shelled crab with tender, sweet meat.

1/4 cup mayonnaise or salad dressing
1/4 cup whipping cream
2 tablespoons tawny port wine
1 tablespoon capers
1 tablespoon diced pimentos
1/2 teaspoon dry mustard
1/2 teaspoon salt
1 scallion, with top, sliced
6 drops red pepper sauce
1 pound lump crabmeat, cartilage removed
2 tablespoons dry bread crumbs
1 teaspoon butter or margarine, melted
Snipped parsley
Lemon wedges

Mix mayonnaise, whipping cream, wine, capers, pimentos, mustard, salt, scallion and pepper sauce in medium-size bowl. Gently stir in crabmeat. Divide mixture among 4 ungreased scallop baking shells or individual casseroles.

Mix bread crumbs and margarine; sprinkle over crab mixture. Bake uncovered at 375 degrees F until mixture is bubbly and crumbs are golden brown, about 20 minutes.

Sprinkle with parsley, and serve with lemon wedges.

Green Beans in Tomato Sauce

This is popular in Northern Spain and Portugal.

1 medium onion, chopped
1 clove garlic, chopped
2 tablespoons olive oil or vegetable oil
1 1/2 pounds green beans, cut into 3-inch pieces
3 medium tomatoes, chopped
1/4 cup minced parsley
1 teaspoon granulated sugar
1 teaspoon salt
1/2 teaspoon dried basil leaves
1/8 teaspoon pepper

Cook and stir onion and garlic in oil in 3-quart saucepan until onion is tender. Add remaining ingredients except cheese. Cover and simmer over low heat until beans are tender, 15 to 20 minutes.

Yields 6 servings.

Herbed Potatoes (Batatas con Louro – Portugal)

1 1/2 pounds new potatoes
6 bay leaves
2 tablespoons olive oil or vegetable oil
2 tablespoons butter or margarine
1/2 teaspoon salt
Dash of pepper

Pare a narrow strip around center of each potato. Heat 1 inch salted water to boiling. Add potatoes and bay leaves. Heat to boiling; reduce heat. Cover and cook until potatoes are tender, 20 to 25 minutes; drain.

Heat oil and butter in skillet until butter is melted and bubbly. Add potatoes and bay leaves; stir to coat with oil mixture. Sprinkle with salt and pepper. Cook uncovered over medium heat, turning potatoes frequently, until golden brown, 10 to 12 minutes.

Remove bay leaves.

Yields 4 servings.

Kidneys in Sherry Sauce

1/2 cup milk
2 pounds veal kidneys
1/4 cup olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup beef broth
3/4 cup dry sherry
1/2 teaspoon salt
1/4 teaspoon pepper
Minced parsley
Hot cooked rice

Pour milk over kidneys in non-reactive bowl. Add enough water to cover kidneys. Cover and refrigerate 1 hour. Drain and rinse kidneys; pat dry. Cut kidneys lengthwise into halves. Remove fat and membranes with kitchen scissors. Cut kidneys into 1-inch pieces.

Heat oil in 12-inch skillet until hot. Cook and stir kidneys in oil over medium heat until brown on all sides, about 8 minutes; remove with slotted spoon. Cook and stir onion and garlic in remaining oil until onion is tender.

Remove from heat; stir in flour. Gradually stir both into flour mixture. Stir in sherry, salt, pepper and kidneys. Heat to boiling, stirring constantly; reduce heat. Simmer uncovered, stirring occasionally, until kidneys are no longer pink inside and sauce is thickened, about 10 minutes.

Sprinkle with parsley. Serve with hot cooked rice.

Yields 6 servings.

Lemon and Celery Pilaf (Portugal)

1 small onion, chopped
1/4 cup butter or margarine
2 cups water
1 cup uncooked regular rice
2 stalks celery, sliced
2 teaspoons instant chicken bouillon
2 teaspoons finely shredded lemon peel
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon red pepper sauce
2 tablespoons snipped parsley

Cook and stir onion and garlic in butter in saucepan until onion is tender.

Stir in remaining ingredients except parsley. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes without lifting cover or stirring.

Remove from heat. Stir in parsley lightly with fork; cover and let steam 5 to 10 minutes.

Yields 7 servings.

Marinated Black-Eyed Peas (Salada de Feij?o Frade)

3 cups water
1/2 pound dried black-eyed peas (about 1 1/2 cups)
1 cup finely chopped onion
1/4 cup chopped green bell pepper
1/4 cup olive oil
2 cloves garlic, finely chopped
2 tablespoons snipped fresh cilantro
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon marjoram leaves
1/4 teaspoon pepper
3 hardboiled eggs, sliced

Heat water and peas to boiling in 3-quart saucepan. Boil 2 minutes; reduce heat. Cover and simmer until tender, 50 to 60 minutes; drain.

Mix peas and remaining ingredients except 1 hardboiled egg in large bowl. Cover and refrigerate 3 hours.

Arrange remaining egg on top of mixture; sprinkle with additional snipped cilantro if desired.

Yields 5 servings.

Mushrooms with Garlic (Champi?ones al Ajillo)

Avoid overcooking the mushrooms as that will make them less plump and juicy.

2 tablespoons olive oil or vegetable oil
4 cloves garlic, minced
8 ounces medium mushrooms, cut into halves
2 tablespoons dry sherry
1 teaspoon lemon juice
1/4 teaspoon salt
Dash of pepper
Snipped parsley

Heat oil in 10-inch skillet until hot. Cook and stir garlic over medium heat 1 minute; add mushrooms. Cook and stir 2 minutes; reduce heat. Stir in remaining ingredients except parsley. Cook and stir until hot, about 2 minutes. Sprinkle with parsley.

Makes 4 servings.

Pineapple with Port (Ananas ao Porto – Portugal)

4 (1/2 inch thick) slices fresh pineapple
2 to 3 teaspoons granulated sugar
1/4 cup ruby port or Madeira

Place each slice pineapple on dessert plate; sprinkle with sugar unless the pineapple is very sweet. Sprinkle 1 tablespoon of the port over each pineapple slice. Cover and refrigerate at least 4 hours.

Garnish with fresh mint leaves if desired.

Yields 4 servings.

Portuguese Liver with Bacon (Iscas)

This classic dish is usually made with pork liver in Portugal. Serve the dish with either pan-fried or boiled potatoes.

1/2 cup dry red wine
1 tablespoon red wine vinegar
1/4 teaspoon salt
Dash of pepper
3 cloves garlic, finely chopped
2 bay leaves, crumbled
1 pound calf liver, sliced 1/4 to 1/2-inch thick
1 tablespoon olive oil
4 slices bacon, cut into 1-inch pieces
Minced parsley

Mix wine, vinegar, salt, pepper, garlic and bay leaves; pour over liver in shallow glass or plastic dish. Cover and refrigerate 1 hour.

Drain liver; strain. Reserve wine mixture. Pat liver dry.

Heat oil in 12-inch skillet until hot. Fry bacon in oil over medium heat until crisp; remove with slotted spoon and drain.

Cook liver in oil and bacon fat until brown, about 4 minutes on each side. Arrange liver on platter; keep warm. Drain fat from skillet.

Add reserved wine mixture to skillet. Heat to boiling, stirring constantly to loosen browned bits; reduce heat. Simmer uncovered until liquid is reduced to about 1/4 cup.

Pour sauce over liver; sprinkle with bacon and parsley.

Yields 4 servings.

Portuguese Poached Meringue (Pudim Molokov)

Apricot Sauce
Granulated sugar
10 egg whites
1/2 teaspoon cream of tartar
1 cup granulated sugar

Prepare Apricot Sauce.

Grease 12-cup Bundt cake pan; sprinkle with sugar. Preheat oven to 350 degrees F.

Beat egg whites and cream of tartar in large mixer bowl until foamy.

Beat in sugar, 1 tablespoon at a time; continue beating until soft peaks form. Pour into pan; cut gently through batter with metal spatula. Place pan in shallow roasting pan on oven rack. Pour 1 inch of very hot water into roasting pan. Bake until top is golden brown and meringue is set, about 45 minutes.

Immediately loosen meringue from edges of pan. Invert on heatproof serving plate. Cool 30 minutes; refrigerate uncovered no longer than 24 hours.

Cut meringue into wedges; serve with Apricot Sauce, and garnish with mint leaves.

Apricot Sauce
1 (6 ounce) package dried apricots (1 cup)
2 cups water
2 to 3 tablespoons granulated sugar, to taste
1/2 teaspoon ground cinnamon
1 teaspoon lemon juice

Heat apricots, water, sugar and cinnamon to boiling; reduce heat. Cover and simmer until apricots are tender, about 15 minutes.

Place apricot mixture and lemon juice in blender container. Cover and blend on medium-high speed, stopping blender occasionally to scrape sides, until smooth, about 15 seconds.

Stir in 1 to 2 tablespoons water, if necessary, until of desired consistency. Refrigerate until chilled, about 3 hours.

Baked Eggs with Ham, Sausage and Peas (Huevos ? la Flamenca)

1 medium onion, finely chopped
1 clove garlic, finely chopped
1 tablespoon olive oil
1 (16 ounce) can tomatoes (with liquid)
1/2 teaspoon granulated sugar
1/4 teaspoon paprika
4 ounces fully cooked smoked ham, diced
1 smoked chorizo sausage, cut into 1/4-inch slices
4 eggs
1/4 cup cooked green peas
2 tablespoons chopped pimento
1 tablespoon minced parsley

Cook and stir onion and garlic in oil in 2-quart saucepan until onion is tender. Add tomatoes, sugar and paprika; break up tomatoes with fork. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, 15 minutes.

Cook and stir ham and chorizo sausage in 8-inch skillet until sausage is done, about 5 minutes; drain.

Divide tomato mixture evenly among 4 ungreased 1-ounce custard cups. Break 1 egg over mixture in each cup. Arrange ham mixture, peas and pimiento around each egg. Sprinkle with parsley. Bake uncovered at 400 degrees F until eggs are set, 12 to 15 minutes.

Serve in custard cups.

Yields 4 servings.

Portuguese Pork with Lemon

2 pounds boneless pork shoulder
2 cloves garlic, chopped
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon ground cumin
1/4 to 1/2 teaspoon crushed red pepper
1 tablespoon olive oil
1/4 cup water
1/2 cup pitted ripe olives

Trim fat from pork; cut pork into 3/4-inch cubes. Toss pork, garlic, lemon juice, 1 tablespoon oil, the salt, cumin and red pepper in non-reactive bowl. Cover and refrigerate, stirring occasionally, at least 8 hours.

Remove pork from marinade; reserve any remaining marinade. Heat 1 tablespoon oil in skillet until hot. Cook and stir pork in oil over medium heat until liquid has evaporate and pork is brown, about 25 minutes; drain. Add water and reserved marinade. Cover and simmer until pork is tender, about 30 minutes, adding water if necessary. Stir in olives.

Serve with hot cooked rice.

Portuguese Sweet Bread (P?o D?ce)

This is truly a melt-in-your-mouth bread.

2 packages active dry yeast
1/4 cup warm water (105 to 115 degrees F)
1 cup lukewarm milk (scalded, then cooled)
3/4 cup granulated sugar
1 teaspoon salt
3 eggs
1/2 cup butter or margarine, softened
5 1/2 to 6 cups all-purpose flour
1 egg
1 teaspoon granulated sugar

Dissolve yeast in warm water in large bowl. Stir in milk, 3/4 cup sugar, the salt, 3 eggs, the butter and 3 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, 1 1/2 to 2 hours. Dough is ready if indentation remains when touched.

Punch down dough; divide into halves. Shape each half into a round, slightly flat loaf. Place each loaf in greased 9-inch round layer pan. Cover; let rise until double, about 1 hour.

Preheat oven to 350 degrees F.

Beat 1 egg slightly; brush over loaves. Sprinkle with 1 teaspoon sugar. Bake until loaves are golden brown, 35 to 45 minutes.

Snail Loaves (Caracois)
After dividing dough into halves, roll each half into a rope about 25 x 1 1/2 inches. Coil each to form a snail shape in greased 9-inch round layer pan. Continue as directed.

Salt Cod in Tomato Sauce (Bacalhau com Tamatada – Portugal)

1 1/2 pounds salt cod fillets
2 medium onions, sliced
1 tablespoon olive oil or Vegetable oil
2 medium tomatoes, chopped
1 clove garlic, chopped
1/8 teaspoon pepper
2 hard cooked eggs, peeled and sliced
1/4 cup pitted ripe olives, sliced
Snipped parsley

If fish fillets are large, cut into serving pieces. Place fish in enamel or stainless steel pan or glass bowl. Cover with cold water; refrigerate 12 to 24 hours, changing water 3 or 4 times.

Cook and stir onions in oil until tender. Add tomatoes, garlic and pepper. Cover and simmer 5 minutes. Pour into ungreased 12 x 7 1/2-inch baking dish.

Drain fish. Remove bones and skin if necessary; rinse in cold water. Arrange fish on tomato mixture. Cover and bake at 350 degrees F until fish flakes easily with fork, 20 to 30 minutes.

Garnish with eggs, olives and snipped parsley.

Yields 8 servings.

Saut?ed Artichoke Hearts (Alcachofas Salteadas con Jam?n)

1 (14 ounce) can artichoke hearts, drained
2 tablespoons olive oil or vegetable oil
1/4 cup chopped prosciutto or Serrano ham
1/8 teaspoon coarsely-ground pepper
Minced parsley

Cut artichoke hearts into halves.

Heat oil in 10-inch skillet until hot. Cook and stir artichoke hearts and prosciutto in oil over medium heat until hot and hearts are light golden brown, 6 to 8 minutes.

Stir in pepper. Sprinkle with parsley.

Yields 3 or 4 servings.

Seafood Paella

12 mussels
6 clams
1/4 cup olive oil or vegetable oil
8 ounces raw shrimp, shelled and de-veined
8 ounces scallops
8 ounces squid or octopus, cleaned and cut into 1/4-inch rings
1 medium onion, chopped
2 cloves garlic, minced
1 (16 ounce) can whole tomatoes (with liquid)
2 cups water
1 cup uncooked regular rice
1 teaspoon salt
1/2 teaspoon saffron or ground turmeric
1/4 teaspoon pepper
1/2 cup frozen green peas
1 (2 ounce) jar sliced pimentos, drained

Clean mussels and clams. Discard any that are not tightly closed. Heat oil in 14-inch metal paella pan or Dutch oven over medium heat until hot. Cook and stir shrimp in oil just until pink, about 2 minutes; remove with slotted spoon. Cook and stir scallops until slightly firm, 1 to 2 minutes; remove with slotted spoon. Cover and refrigerate shrimp and scallops.

Cook and stir squid until rings begin to shrink, about 2 minutes; remove with slotted spoon.

Add more oil to pan if necessary. Cook and stir onion and garlic until onion is tender. Stir in squid and tomatoes; break up tomatoes with fork. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, 20 minutes.

Stir in shrimp, scallops, water, rice, salt, saffron and pepper. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, 10 minutes.

Arrange mussels, clams and peas on top of rice mixture Cover loosely with aluminum foil. Bake at 350 degrees F until liquid is absorbed, about 25 minutes in paella pan, 40 minutes in Dutch oven.

Discard any unopened mussels or clams. Sprinkle with pimentos. Garnish with lemon wedges if desired.

Yields 6 servings.

Steamed Clams with Sausage (Ameijoas na Cataplana)

This is a dish which has been around for centuries in Portugal.

2 pounds very small clams, about 1 1/2 inches
1 large onion, thinly sliced
3 cloves garlic, chopped
1 small red or green bell pepper, cut into 1-inch pieces
1/2 teaspoon paprika
1/8 teaspoon crushed red pepper
2 tablespoons olive or vegetable oil
1/2 cup dry white wine
1/2 cup chopped fully-cooked smoked ham
1 (5 ounce) package unsliced pepperoni, chopped
1 (16 ounce) can whole tomatoes (with liquid)
2 bay leaves

Clean clams by scrubbing them thoroughly with a stiff brush under cold running water. Place scrubbed clams in a large pot of cold water to which 2/3 cup vinegar to each gallon water has been added. Let clams soak for 20 to 30 minutes, then change the water.

Add a handful of cornmeal to the soaking water to purge the clams even more effectively. Discard any clams that have open, cracked or broken shells.

Cook and stir onion, garlic, pepper, paprika and crushed red pepper in oil in Dutch oven over medium heat until onion is tender. Stir in remaining ingredients; break up tomatoes with fork. Heat to boiling; reduce heat.

Simmer uncovered 15 minutes.

Add clams to vegetable mixture. Cover and simmer 20 minutes without lifting the cover or stirring. Remove bay leaves and any unopened clams. Serve with French bread if desired.

Makes 4 servings.

Dreams (Sonhos – Portugal)

1/4 pound butter
2 tablespoons granulated sugar
1/4 teaspoon salt
1 cup water
1 cup sifted all-purpose flour
4 large eggs
Vegetable oil (for deep frying)
Cinnamon sugar ? 1/2 cup granulated sugar
mixed with 2 teaspoons ground cinnamon

Bring the butter, sugar, salt and water to a boil in a small saucepan over high heat. Remove from the heat and add all the flour at once. Beat vigorously with a wooden spoon until the mixture comes together in a ball. Add the eggs one at a time, beating vigorously until each egg is absorbed by the dough before adding the next. The dough will give the appearance that it is separating, but beating will incorporate the eggs.

Heat the vegetable oil to 375 degrees F and carefully drop the dough by rounded tablespoonsful. Do not fry more than 3 or 4 at a time, and try to keep the temperature of the oil as close to 375 degrees F as possible. Fry the pastries for 3 to 4 minutes, turning as necessary, until golden brown on all sides. Drain on paper towels, and sprinkle with cinnamon sugar while still hot.

Makes about 2 dozen; allow 3 to 4 per serving.

Portuguese Cornbread (Broa)

2 envelopes active dry yeast
2 cups sifted stone-ground yellow cornmeal
1 1/2 cups lukewarm water
1 cup milk, scalded and cooled to lukewarm
2 tablespoons corn or vegetable oil
2 teaspoons salt
5 to 6 cups sifted all-purpose flour

Combine the yeast and half the cornmeal in a large mixing bowl. Add 1/2 cup of the water and beat until smooth. Allow to rise in a warm spot until doubled in bulk, 30 to 45 minutes.

Stir the mixture to deflate it, and add the remaining water, milk, oil, salt and the remaining cornmeal. Stir to combine. Add enough of the flour, 1 cup at a time, to make a soft but workable dough, usually about 5 cups. Turn onto a well-floured surface and knead vigorously for 5 minutes, until the dough is smooth and elastic. Shape into a ball and place in a greased bowl, turning it so as to cover all sides lightly with grease. Cover with a clean cloth and allow to rise until double in bulk, about 1 hour.

Punch the dough down and knead on a well-floured surface for 5 minutes. Replace in the bowl, allow to double in bulk again, then knead for 5 more minutes. Divide the dough in two and form into round balls. Place on a greased baking sheet or in individual greased cake pans and allow to double in bulk again.

Place a shallow pan of water in the bottom of the oven and preheat to 500 degrees F. Place the loaves in the center of the oven and bake for 15 minutes.

Reduce the oven temperature to 400 degrees F and bake an additional 15 minutes. Once the loaves are browned and produce a hollow sound when thumped, remove to cooling racks.

Makes 2 loaves.

Red Pepper Paste (Massa de Pimentao – Portugal)

This paste is used as a dry marinade for a wide variety of meats and poultry. It is usually rubbed on the meat prior to roasting. Though the Portuguese do not use it in this manner, it also makes a wonderful savory spread for toast and crackers, a delicious sauce for pasta, and an excellent dip for raw vegetables.

8 to 10 red bell peppers, cored, seeded,
and cut into strips about 1 inch wide
3 tablespoons kosher or coarse salt
3 large garlic cloves, finely chopped
1/3 to 1/2 cup extra-virgin olive oil

Place a layer of pepper strips in the bottom of a bowl about 8 inches wide. Sprinkle with some of the salt and repeat, forming 7 or 8 layers. Let stand uncovered at room temperature for 24 to 48 hours.

Drain off the accumulated liquid. Place the uncovered bowl in a 250 degree F oven and roast for 2 to 3 hours, stirring occasionally, until most of the liquid has evaporated. Remove from the oven and cool to room temperature.

Peel and discard the skin from the peppers. Combine the peppers, garlic, and about 1/4 cup of the oil in an electric blender or food processor. Process until the paste is smooth, scraping down the sides of the container as needed. With the processor running, add the remaining oil in a thin stream until the paste is light and the consistency of whipped butter. Transfer to a jar with a tightly fitting lid and refrigerate. Use as needed, allowing the paste to come to room temperature before serving.

Makes about 1 1/2 cups.

Tomato Rice (Arroz de Tomate – Portugal)

1/4 cup olive oil
2 tablespoons butter or bacon drippings
1 large yellow onion, peeled and chopped
2 cloves garlic, peeled and chopped
2 to 3 large tomatoes, peeled, seeded, and chopped
3 cups beef or chicken broth
2 cups long-grain rice
Salt and freshly-ground pepper, to taste
Chopped cilantro for garnish (optional)

Heat the oil and butter in a large saucepan over moderate heat. Add the onion and garlic and cook 5 minutes, until soft but not brown.

Add the tomatoes, cover and simmer for 15 minutes.

Add the broth and bring to a boil. Stir in the rice, salt, and pepper, and cover. Reduce the heat to a simmer and cook covered until the rice is done, about 20 minutes.

Fluff with a fork and garnish with chopped cilantro if desired.

Serves 4 to 6.

Catalan Tomato Bread

1 (1 pound) loaf French or Italian bread
1 or 2 large cloves garlic, peeled
2 to 3 tablespoons olive oil
1 (1/2 pound) ripe tomato, rinsed

Slice loaf in half horizontally. Set halves, cut side upon a 15 x 12-inch baking sheet. Broil about 4inches from heat until toasted, about 2 minutes. If crust side is soft, turn over and toast 1 to 2 minutes longer.

Cut garlic clove in half. Rub cloves over cut surface of brad. Brush or drizzle bread with oil. Cut tomato in half horizontally; rub cut sides over toast, squeezing slightly to release juices.

Cut bread into 1 1/2-inch wide wedges.

Creme Brulee, Catalan Style (Crema Catalana)

6 egg yolks
1 cup granulated sugar
3 1/2 cups milk
Zest of 1 lemon
2-inch piece of cinnamon stick
3 tablespoons cornstarch

Beat the egg yolks and 3/4 cup of the sugar in a bowl.

Heat 3 cups of the milk, along with the lemon zest and cinnamon stick, in a pot over moderate heat just until it begins to boil. Remove the milk from the heat and strain into the egg mixture, whisking constantly.

Dissolve the cornstarch in the remaining milk and add it to the mixture. Pour the mixture into the pan and cook over low heat, stirring constantly, just until it begins to bubble.

Pour into individual ovenproof serving dishes and refrigerate for at least 2 hours.

Before serving, sprinkle the remaining sugar over the top of the custards and place under a preheated broiler until the sugar is melted, light brown and bubbling. Serve immediately.

Serves 6 to 8.

Galician Almond Torte (Torta de Almendras Santiago)

This is usually decorated with a stenciled cross of Santiago de Compostela on the top.

1 pound blanched, skinless almonds or almond powder
10 tablespoons butter
2 cups granulated sugar
6 eggs
1 1/4 cups all-purpose flour
Juice and grated zest of 1 lemon
Confectioners’ sugar

Toast the almonds in a preheated 350 degrees F oven until light golden brown. Process in a food processor until finely ground.

Beat the butter and sugar together until light and fluffy. Beat in the eggs one at a time. Add the flour, ground almonds and lemon zest and stir just until mixed. Pour into a greased and floured springform pan and bake until a knife blade inserted in the center comes out clean, about 1 hour.

Cool for 15 minutes, then pour the lemon juice over the surface. Remove from the pan and cool on a rack. Dust with confectioners’ sugar before serving.

Serves 10 to 12.