Disclaimer: If you have children in your family who believe in Santa, please do not read this to them!
Growing up in a Portuguese household meant that Santa would visit our home and deliver presents on Christmas Eve. When I was about four or five – I can’t recall the exact age – I remember asking my mom why Santa wore my dad’s boots and why my dad was never around when Santa came to visit.
Every year, the same routine unfolded. After a scrumptious meal of Portuguese Codfish with Cornbread Crust (Bacalhau com Broa), my dad would get up, put on his coat, and announce that he was going to fetch Santa.
When the doorbell rang in our little apartment, my brother, our cousins, and I knew Santa was coming. He always looked the same: a chubby old man with a white beard and white hair, wearing a red jacket, red pants, white gloves, and – yes – my dad’s boots. He carried a big red bag filled with gifts, and from that bag came all our “hopes and dreams.” When the bag was empty, a few other presents magically appeared under the tree. I never asked how he did that! After all the gifts were unwrapped, Santa would take a picture with the kids and leave.
He never asked if we’d behaved that year. He simply walked in, called us by our name, handed out our presents, and left. Thirty minutes tops!
A few minutes after Santa’s departure, my dad would return, looking tired and disappointed that he’d missed Santa yet again. Fortunately, Santa always remembered him – he left a box of my dad’s favorite chocolates. One year, I told my dad I was sure Santa wore his boots, or at least a very similar pair. My dad said nothing.
The following Christmas, during dinner, my father made an announcement: I was going to help him find Santa! I was ecstatic. I swallowed my food in a millisecond, never considering that Dad had never succeeded in finding Santa before.
When it was time to start our journey, my dad and I left the table as the family wished us all the best. I was shaking with excitement! But as soon as we stepped outside our apartment, my dad knelt in front of me and explained the real purpose of our trip:
“Because Mom and I love you and your brother so much, every year I get to be Santa. This is what I do.”
Then I saw the massive production behind the magic. My dad and aunt worked together to create a believable Santa for four tiny humans. My dad knocked softly on the door instead of ringing the doorbell. My aunt opened it silently. We slipped through the dark hallway, avoiding the living room where the family was stalling the kids. My dad removed his jacket and tie (he does everything in a tie), strapped two pillows around his waist, and quickly threw the red outfit over his clothes. That’s why there was no time to change his boots! White cotton covered his head and face, secured by the red Santa hat. The final touch: white gloves and the big red bag with some gifts. I was mesmerized.
Once ready, we exited the apartment quietly, went down the stairs, and rang the building’s doorbell—because Santa visits every apartment! Outside, kids were playing in the street (as we did back then). When they saw Santa – my dad – they ran over, and he handed out fruit candy. You can’t imagine how high my emotions were. Santa was holding my hand!
After passing out candy, Santa rang the doorbell of our home, and up we went to deliver presents to everyone in our living room. It was magical. I was now an insider, watching the kiddos react to Santa’s visit. Once everyone got their gifts, Santa left, and everything else was a blur. My dad was Santa, and that was all that mattered.
Every time I make this recipe, I remember this episode from my childhood. I do not remember any specific present, but I remember the experience of holding Santa’s hand. If the adults in our lives go to such lengths to create 30 minutes of magic for their little ones, how much more does our loving God invest in showing us how much we are loved? Will we hold God’s hand and perpetuate the magic?
Portuguese Codfish with Cornbread Crust (Bacalhau com Broa)
Part 1: Corn Bread (Broa de Milho)
Ingredients:
1.25 L water (about 42 fl oz or 5 ¼ cups)
1 kg cornmeal (about 6 ¾ cups or 2.2 lb)
300 g wheat flour (about 2 ½ cups)
170 g active dry yeast (about 1 ¼ cups)
Salt to taste
Instructions:
Step 1: Mix the Dough
Combine the cornmeal with hot salted water. Stir until fully incorporated.
Step 2: Knead the Dough
When the mixture cools, knead by hand using movements from outside in and bottom up.
Add the yeast and knead again, then incorporate 200 g of the wheat flour.
Step 3: Let It Rise
Cover with a cloth and let rise for 1 hour.
Step 4: Shape and Bake
Shape the cornbread using the remaining wheat flour. Place on a floured baking tray.
Bake in a preheated oven at 200°C (390°F) until golden and cooked through.
Part 2: Codfish with Cornbread Crust (Bacalhau com Broa)
Ingredients:
2 thick codfish steaks (from the loin)
1 cornbread (broa de milho)
1 onion
7 garlic cloves
½ bunch fresh cilantro
Salt
Black pepper
Olive oil
New/Baby potatoes for roasting (Red or Creamer, the small kind)
Instructions:
Step 1: Prepare the Potatoes
Wash the potatoes well. If large, cut in half. Boil in salted water for 5 minutes after boiling starts. Drain and set aside.
Step 2: Preheat the Oven
Set oven to 200°C (390°F).
Step 3: Make the Cornbread Crust
Crumble the cornbread thoroughly. If using the crust, cut it into tiny pieces.
Finely chop 4 garlic cloves and the cilantro, then mix with the cornbread.
Season with sea salt, freshly ground black pepper, and plenty of olive oil to bind. Set aside. (If you have a food processor, you can add all ingredients to it and mix them to create a paste)
Step 4: Prepare the Codfish
Pat dry. Remove bones and cut into smaller portions. Check for any remaining bones by pressing gently.
Step 5: Assemble the Dish
In a baking tray, spread thin onion rings and the remaining 3 garlic cloves, sliced.
Place codfish on top of the onion bed. Arrange potatoes around. Drizzle enough olive oil to cover the bottom (the onion ring layer). Bake for 15 minutes to partially cook the codfish.
Step 6: Add the Crust and Finish
Remove from the oven, cover codfish with the cornbread mixture and drizzle with a bit of olive oil. Return to the oven until the crust is golden and crispy, and ideally the onion starts to caramelize.
Sara Pinto da Silva (Hemenway) cherishes being part of the La Sierra family. This holiday season, she looks forward to celebrating with her husband, Steve, and both of their parents, sharing delicious food, laughter, and creating new memories together.