Holiday Feast at the Brazilian Grill

Just in Time for the Holidays...

Just in time for the holidays, Kelly Borsatto, co-owner of the Brazilian Grill in Hyannis, shares a distinctive menu that Brazilians serve at Christmas. From start to finish, this traditional, but delicious menu of Pork Loin with Passion Fruit Sauce, Rice with Broccoli, Potato Salad with Eggs, and Butternut Squash Soufflé followed by Papaya Cream with Cassis takes two to three hours to prepare—though some of the dishes can be prepared the day before.

Brazilian Grill

Borsatto explains that the Quentão is a winter drink. “The wine recipe is not just for Christmas! It is a cold weather drink from the south of Brazil,” Borsatto notes. “Brazilians celebrate on Christmas Eve,” Borsatto continues. “They gather the family together to eat, drink, and play cards or board games. It’s all about spending time with the people you love!”




  • 1 liter of dry red wine, Merlot, or Syrah
  • 6 ounces Cachaça, Brazilian liquor
  • 1-1/2 cups water
  • 3 cups sugar
  • Peel of one orange
  • 3-inch piece of fresh ginger, peeled and cut into chunks
  • 3 Gala apples, unpeeled and cut in cubes
  • 3 teaspoons whole cloves
  • 3 cinnamon sticks


Boil all ingredients until apple is soft. Remove the cinnamon sticks, ginger, and cloves. Leave the apples in the wine. Garnish with an orange slice or orange peel and cinnamon stick. Serve as a hot drink before dinner.

Rice with Broccoli

Rice with Broccoli


  • 2 cups of uncooked white rice
  • 4 tablespoons olive oil
  • 4 cloves of garlic, minced
  • 1/2 tablespoon of salt
  • 1 head of broccoli, cut into florets
  • 3 cloves of garlic, sliced thinly


1. Lightly mist the sliced garlic with olive oil. Bake in a 350° F preheated oven until crispy. Set aside.

2. In a large sauté pan over medium heat, warm two tablespoons of olive oil. Sauté two cloves of minced garlic and uncooked rice in the olive oil for 30 seconds, or until light brown in color. Add the salt. Add four cups of water, cover pan, and cook on medium heat for 20 minutes or until rice becomes dry.

3. Steam broccoli for three minutes. Sauté the remaining two cloves of minced garlic and steamed broccoli in two tablespoons of olive oil until garlic is light brown. Mix the broccoli and rice together. Garnish with baked garlic.

Potato Salad with Eggs

Potato Salad with Eggs


  • 10 medium yellow potatoes, peeled
  • 4 hard-boiled eggs, separated (chop 2 and slice 2 to decorate salad)
  • 1 cup onion, chopped
  • 1 cup parsley, chopped
  • 2 tablespoons white vinegar
  • 1 tablespoon olive oil
  • 16 ounces of mayonnaise
  • 1 package of frozen vegetable mix of carrots, peas, and corn, thawed


Cook potatoes in unsalted water until you can just pierce the potatoes with a fork. Cool potatoes and cut into cubes. Mix all ingredients together. Decorate the salad with the reserved sliced eggs and a few sprigs of parsley.

Pork Loin with Passion Fruit Sauce

Pork Loin with Passion Fruit

1 – 5 pound pork loin


  • 8 ounces passion fruit juice concentrate
  • 4 tablespoons brown sugar
  • 1 cup Spanish onion, chopped
  • salt and pepper
  • I tablespoon rosemary, chopped
  • 4 cloves of garlic, chopped

1. Mix all ingredients together and marinate pork loin in marinade in refrigerator for 24 hours.
2. Remove pork loin from marinade and wrap with foil. Roast at 350° F for 1-1/2 hours.

Passion Fruit Sauce

  • 8 ounces white wine
  • 4 ounces passion fruit juice concentrate
  • 1 Spanish onion, chopped
  • 1 tablespoon garlic, minced
  • 2 tablespoons brown sugar
  • 2 tablespoons olive oil
  • 1 sprig of rosemary
  • 2 tablespoons butter
  • salt and pepper

1. In a large sauté pan, sauté onion and garlic in olive oil over medium heat until onion is soft and lightly brown.

2. Add white wine, passion fruit juice, brown sugar, and sprig of rosemary. Simmer sauce until it reduces by 3/4 and thickens. Remove from heat, remove rosemary, and add butter.

To plate: Slice into 1/4-inch slices and top with passion fruit sauce.

Butternut Squash Soufflé

Butternut Squash Souffle


  • 1 medium sized butternut squash
  • 3 eggs
  • 3 tablespoons Parmesan cheese, grated
  • 1/2 cup milk
  • Salt and pepper to taste

Preheat oven to 350° F.


1. Peel and cut butternut squash into cubes. Boil in water until tender. Drain.

2. Separate the egg yolks from the egg whites in different bowls. Combine the cooked squash, egg yolks, Parmesan cheese, and milk in a blender.

3. With a mixer, beat egg whites until fluffy.

4. Pour the ingredients from the blender into an 8-inch casserole dish. Fold in the egg whites. Season to taste with salt and pepper. Bake for 40 minutes.

Papaya Cream

Papaya Cream
This is prepared right before serving.


  • 1/2 gallon of vanilla ice cream
  • flesh of 4 papayas in cubed
  • Cassis Liquor


In a blender, combine the ice cream and papaya. Divide between eight cocktail or martini glasses and top with an ounce or so of Cassis. Serve immediately.

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