The cold days of June tend to combine perfectly with hot dishes, traditional flavors and moments of celebration. At this time of year, typical preparations gain even more prominence, bringing comfort and that special taste of the Saint John celebrations.

From savory recipes to desserts served piping hot, there are many ways to make the most of the season’s signature ingredients. Check out the June recipes below and find delicious options to warm your body during winter!

Ingredients

• 8 ears of green corn
• 500 ml of leite integral
• 1 cup of sugar
• 1 pinch of salt
• Cinnamon powder for sprinkling

Preparation mode

Remove the straw and hair from the cobs. Using a sharp knife, cut the grains close to the cob and transfer to the blender. Add the milk and beat for about 3 minutes, until you obtain a homogeneous mixture. Then, pass the contents through a fine sieve, pressing well with a spoon to extract all the liquid. Discard the remaining pomace.

Pour the liquid into a pan, add the sugar and a pinch of salt. Place over medium heat, stirring constantly. When it starts to thicken, reduce heat to low and continue stirring for approximately 15 to 20 minutes, until a thick, shiny and well-cooked cream forms. Afterwards, distribute the curau while still hot in bowls. Finish with a light layer of cinnamon powder and serve immediately.

Ingredients

• 500 g of white hominy
• 2 liters of water
• Water for soaking
• 1 l of whole milk
• 200 ml coconut milk
• 395 g of condensed milk
• 1 cup of sugar
• 1 cup of tea peanut roasted and coarsely crushed
• 1 cinnamon stick
• 4 cloves
• 1 pinch of salt
• Cinnamon powder to taste to finish

Preparation mode

Place the hominy in a large bowl, cover with water and let it soak for at least 8 hours. Then, drain the water and transfer the hominy to a pressure cooker. Add the 2 liters of water, cover the pan and cook over medium heat for approximately 40 minutes after coming to pressure. Turn off the heat and wait for the pressure to release naturally.

Open the pan and add the whole milk, coconut milk, condensed milk, sugar, cinnamon stick, cloves and a pinch of salt. Place the pan over medium heat and cook for about 25 minutes, stirring occasionally to prevent it from sticking to the bottom.

When the broth is thicker and creamier, add the crushed peanuts and mix well. Cook for another 5 minutes to incorporate the flavors. Remove the cinnamon and cloves. Distribute the hominy into individual bowls and finish with ground cinnamon. Serve while still hot.

Ingredients

Heat

• 800 g potatoes, peeled and cut into cubes
• 1 chopped onion
• 3 cloves of garlic, chopped
• 2 tablespoons of olive oil
• 1.5 l of water
• 1 bay leaf
• Salt and ground black pepper to taste
• 250 g smoked pepperoni sausage, cut into slices
• 3 cups of tea cabbage-butter, very thinly sliced

Preparation mode

Heat

In a large pan, heat the oil over medium heat. Then, add the onion and sauté for about 4 minutes, until it starts to become transparent. Then add the garlic and stir for another 1 minute. Then, add the potato and mix well to coat the ingredients. Add water and bay leaf.

Cook over medium heat for approximately 25 minutes, until the potato is very soft. Remove the bay leaf, transfer to the blender and blend. If you prefer a more refined texture, pass the contents through a sieve. Season with salt and black pepper.

Heat a skillet over medium-high heat. Then arrange the sausage slices. Let it brown for about 3 minutes on each side, until it forms a lightly toasted and caramelized surface. Book. Return the broth to the pan and add the kale and sausage. Cook over low heat for just 2 minutes, so the kale becomes soft, but still has an intense green color. Serve immediately.

4. Bogged cow

Ingredients

• 1 kg of beef rib cut into pieces
• 1 kg of cassava, peeled and cut into medium pieces
• 1 chopped onion
• 4 cloves of garlic, chopped
• 2 tomatoes chopped ripe
• 2 tablespoons of oil
• 1 teaspoon of paprika
• 2 bay leaves
• 2 l of hot water
• Chopped green chilli, salt and ground black pepper to taste

Preparation mode

In a large pressure cooker, heat the oil over medium-high heat. Add the rib pieces and brown for approximately 10 minutes, turning so that they are well sealed on all sides. Add the onion and sauté for about 4 minutes, until it starts to become transparent. Then add the garlic and cook for another 1 minute. Add the tomatoes, paprika and bay leaves. Mix well and cook for approximately 3 minutes, until the tomatoes start to break down.

Pour in hot water, season with salt and black pepper and mix. Cover the pan and cook for about 40 minutes after coming to pressure. Turn off the heat and wait for the pressure to release naturally. Open the pan and check if the meat is tender. Add the cassava, mix gently and cook uncovered over medium heat for approximately 25 minutes.

During this period, stir occasionally so that part of the cassava breaks down and the broth naturally thickens. When the meat is very tender and the broth is thick, adjust the seasoning. Turn off the heat, finish with green scent and serve immediately.