What to serve at a June festival? 7 mouth-watering typical dishes

Who likes the famous June festivals? And when it comes to the menu for one of them, doubts can always arise. What should you serve at a June festival?

As everyone knows, here in Brazil the months of June and July are marked by one of the most traditional festivals in our country: the June and July festivals.

And in addition to the traditional attractions and elements that are usually part of this time of year – such as bonfires, flags and the famous square dances – another factor that has won over a large part of Brazilians is the cuisine of these festivities.

After all, who doesn't like these typical foods?

And it was thinking about the success that these recipes have all over Brazil that we decided to create some more than special content!

Here, we're going to talk about a very common question among people who want to throw – or have even been invited to – a June party: what to serve?

In today's content, we've put together 7 typical June festival dishes that will make your mouth water!

So get ready to save the best recipes and rock all the June and July festivals!

Festa Junina: what to serve? Learn 7 typical dishes to make the parties even better

Check out 7 classic June party recipes for you to serve and rock this time of year.

Canjica

Ingredients:

• 1 cup of salted peanuts
• 1 tablespoon vanilla flavoring
• 2 cups of corn for canjica
• 1 liter of water
• 3 cups of milk
• 1 can of condensed milk
• Cinnamon powder to taste

Preparation method:

Soak the corn for 3 hours, drain the water and place in a large pot or pressure cooker.

Then add 1 liter of water and cook until the corn is soft. Uncover the pan and mix in the milk, condensed milk and vanilla.

Grind the salted peanuts in a food processor or blender and add to the hominy. Add cinnamon powder to taste and cook for another 10 minutes, stirring constantly.

Then just serve hot or cold.

Curau

Ingredients

• 4 ears of grated corn
• 1 cup (tea) of water
• 2 cups (tea) of milk
• 1/2 tablespoon butter
• 1 can of condensed milk
• Cinnamon powder for sprinkling

Preparation method

In a blender, blend the corn with the water. Pass through a sieve and set aside. 

In a pan, add the reserved corn, milk and butter and cook, stirring constantly, until you get a thick cream.

Add the condensed milk and cook for another 5 minutes. Pour into a serving dish and sprinkle with ground cinnamon.

This dish is best served cold or iced.

June Festival, what to serve: Corn Cake

Ingredients

• 4 ears of corn
• 1/2 cup (tea) of water
• 1/2 cup (tea) of oil
• 1 condensed milk 395g
• 3 eggs
• 1 and 1/2 (tea) of wheat flour
• 1 tablespoon baking powder
• 1/2 half tablespoon of confectioner's sugar for sprinkling

Preparation method

Shell the corn, cutting the kernels close to the cob. In a blender, blend the corn with the water.

Strain the corn cream through a sieve and return it to the blender. Add the oil, condensed milk and eggs. Then, blend well.

Pour this mixture into a container, add the wheat flour and baking powder and mix well. Pour the batter into a round mold with a central hole (20 cm in diameter) and bake in a preheated medium-high oven (200°C).

After about 40 minutes, poke the cake with a toothpick and if it comes out clean, it's ready. Wait for it to cool, unmold, sprinkle with powdered sugar and serve.

Paulista couscous

Ingredients

• 2 tablespoons of oil
• 1 medium onion, chopped
• 1/2 half red pepper, chopped
• 2 cans of sardines, drained
• 1 can of corn, drained
• 2 tablespoons chopped parsley
• 1 small tomato, sliced
• 1/2 (tea) tomato pulp (100 ml)
• 2 cups of water (400 ml)
• 1 cup (tea) of corn flour (100 g)
• 1 boiled egg cut into slices

Preparation method

In a large pot, add the oil and heat over medium heat.

Add the onion and bell pepper, then sauté for about 3 minutes, or until they wilt. Add the sardines, parsley, corn, tomato pulp, water and seasonings to taste.

After that, let it cook for another 10 minutes, or until it boils. Add the corn flour all at once, stirring until it dries and comes away from the pan.

Remove from heat and transfer to a greased round mold with a central hole (19 cm in diameter). If you prefer, decorate with sliced tomatoes and eggs, then let cool. Unmold the couscous and serve immediately.

Dessert for Festa Junina, what to serve: Candy Apple

Ingredients

• 2 cups (tea) of crystal sugar
• 1/2 cup (tea) of currants
• 1/2 cup (tea) of water
• 2 tablespoons lemon juice
• 8 apples
• Oil for greasing

Preparation method

In a saucepan, mix the sugar with the currants, water and lemon. Cook over low heat, without stirring, for 10 minutes or until when you drop a little of the syrup into a glass of cold water it becomes hard.

Wash and dry the apples and skewer them on wooden popsicle sticks. Dip the apples in the syrup from the pan, place them on a greased surface and let them drain. Let them cool and serve.

Mulled Wine

Ingredients

• 1 cup (tea) + 1 tablespoon (full) of sugar
• Cloves and cinnamon sticks to taste
• 1 liter of dry red wine mixed with 2 and ½ cups (tea) of water
• 1/2 green or red apple, peeled and diced
• Peel of 1 orange, dried overnight

Preparation method

Melt half of the sugar with cloves and cinnamon to taste. Add the wine with water, apple, orange peel and the rest of the sugar and let it boil for about 10 minutes. Serve very hot.

Rice pudding

Ingredients

• 1 cup (tea) of rice
• 3 cups (tea) of milk
• 2 cups (tea) of water
• ⅓ cup (tea) of sugar
• ½ can of condensed milk
• 1 cinnamon stick
• 3 cloves
• 1 pinch of salt
• Cinnamon powder to taste for serving

Preparation method

Wash the orange peel well under running water and dry. In a medium saucepan, mix the milk, water, sugar and salt. 

Add the rice, cinnamon and cloves. Bring to a boil over high heat and stir until it starts to boil. Lower the heat and cook for another 20 minutes, stirring occasionally, until the grains are soft – at this point the mixture should still have a lot of liquid, as the grains continue to absorb the broth as they cool. 

Mix in the condensed milk and cook for another 5 minutes until creamy. Transfer the rice pudding to a bowl and cover with plastic wrap in contact with the rice – this prevents a film from forming on the pudding. 

Let it cool before putting it in the fridge – the rice pudding will be creamier after it cools. Sprinkle with cinnamon powder to taste when serving.

Conclusion

So, what did you think of the typical June festival recipes we’ve selected here?

Also take the opportunity to read👉 typical dishes of northeastern cuisine!

Now that you know how to make all these recipes, in addition to being a hit at any typical party at this time of year, you can also make these typical dishes at home at any time of year!

Research source for recipes: Guide of the Week