Sonia Tastes Hawaii

Is it a yellow orange or a Meyer Lemon?

About 6 years ago we bought two little citrus trees in one gallon pots. One was supposed to be a Mexican lime and the other a Meyer lemon. We planted them close together due to space limitations and my son wanted to have more or less “one tree trunk” producing two kinds of citrus.

They grew, but nothing happened at all until year before last when one of them flowered. We had no idea which one. Although it had quite a bit of blooms, it produced only one fruit by Christmas of ‘08, but it was enough to determine it was the Meyer lemon. The Mexican lime has never bloomed at all.

Last year, the little tree bloomed all over and we have been able to harvest quite a few lemons – 13 big lemons so far and we still have another 14 left on the tree.

The 13 lemons yielded almost 6 and half cups of juice!

The Meyer lemon tree (Citrus x meyeri 'Meyer') aka Valley Lemon in Texas, was named for Frank Meyer who introduced the tree to the United States while working for the USDA in China in 1908. After a virus infected the trees in the ‘40s, the trees were banned as a precaution since the virus could possibly attack other citrus varieties.

Lucky for us, a new and hardier version of the Meyer was discovered and the tree re-introduced in 1970 and went on to become a favorite in the home garden or patio, since they grow so well in large pots.

The shape of the Meyer lemon is rounder than other lemons, almost as big as an orange and the flesh is orange-yellow in color.

The fruit can be used as you would that of any other lemon, but it will have a distinctive and milder taste. At the end I list some ideas for using the fruit. I found them by doing a search on the Internet and through discussions with some of my Internet foodie friends.

As I mentioned above, our little harvest yielded a lot of juice. Some I froze in ice cube trays to then save in freezer plastic bags to use in iced tea or for cooking. Some I froze in small sized plastic bags and ended up making lemonade with the rest.

 
Meyer Lemon Lemonade

2-1/2 cups Meyer lemon juice
2-1/2 cups simple syrup
12 cups cold water

To make the simple syrup you need to bring to a boil equal portions of sugar and water until sugar dissolves completely. Do not boil for long or the syrup will get too thick.

Mix all ingredients well and pour into a pitcher or a cold drink dispenser jug and refrigerate.

I love to serve it with a sprig of spearmint.

Limoncello
Limoncello is a lemon liqueur that originated in the Amalfi coast of Italy and has become quite popular in the States. The lemons used there are traditionally Sorrento lemons, which are huge yellow lemons with a lot of juice, but almost any lemon zest can be used.

Zet or peel from 2 pounds of lemon – yellow part only
4 cups of 100 proof vodka
3 cups sugar
3 cups water

When peeling or zesting the lemons, be careful to peel the yellow only. If by chance you get some of the white pith, scrape it with the edge of a spoon. The white pith will give your liqueur a bitter taste.

Steep the peel in four cups of 100 proof vodka in a large bowl covered with a tea towel or cheesecloth for one week at room temperature. Make simple syrup by stirring three cups of sugar and three cups of water in a large saucepan over medium heat until the sugar dissolves; cool. Add to the vodka mixture and stir. Strain the liquid into bottles; seal and chill the limoncello for one month. Pour into small glasses and enjoy!

YIELD: Not supplied
SOURCE: Bon Appetit, May 2002

Limoncello Spritzers
The recipe for the spritzers is one my friend Diane shared in her family blog. The photograph is also courtesy of Diane.

Ice cubes
Seltzer water
Limoncello

Place ice cubes in a pitcher and add Seltzer and Limoncello (1 1/2 cups Seltzer to 1 1/2 cups Limoncello for 2 drinks).
Stir and serve in wine goblets.
Garnish with lemon slice if desired.

Diane used Meyer lemon slices from her garden for the garnish.
NOTE: The above amounts are per the recipe by Michael Chiarello, but Diane and her daughter found they liked more Seltzer mixed into the drink than called for. She also thinks that a touch of mint would be a nice addition.

YIELD: 2 drinks
SOURCE: Diane Willis
If you like home style Italian food, try Diane's Un Saludo a las Cucinas de Italia blog http://asalutetothekitchensofitaly.blogspot.com

You can also find Diane’s recipe for Limoncello Cheesecake in the following blog link: http://asalutetothekitchensofitaly.blogspot.com/2010/01/limoncello-cheesecake.html

If you have more lemon peel than you need for making limoncello:

Other tips for using Meyer Lemons –

*From my friends Diane in California and Deb in Georgia –Use a vegetable peeler and save the peel before juicing the lemons. Freeze the peels in small snack size bags. When lemon zest is needed, just take the needed amount out, defrost, mince and you will have fresh lemon zest to use in baking and all types of recipes.

The Meyer Lemon peels can be candied as well. They are really tasty and make pretty decorations for cup cakes, cakes, tarts, and other pastries.

The following are by Amy Scattergood Los Angeles Times Staff Writer in the January 16th, 2008 issue.

* Infuse your favorite olive oil with Meyer lemon peel: Warm a cup of olive oil and the peel from 2 lemons over very low heat for 15 minutes, then allow cooling for half an hour. Strain and pour into an antique bottle with a tight stopper.

* Make Meyer lemon vinaigrette with extra virgin olive oil, Meyer lemon juice, a splash of champagne vinegar, sea salt, cracked black pepper and a little lemon zest.

* Add Meyer lemon peels into a jar of honey and allow to sit for a few weeks; the peel will perfume the honey while it slowly candies in the jar.

* Perfume your sugar bowl by stirring strips of Meyer lemon peel down into the sugar.

* Make hollandaise sauce with Meyer lemon.

* Whisk the zest of a few Meyer lemons into your favorite meringue recipe.

* Throw the peel of a Meyer lemon on the grill before cooking shrimp.

* Peel a whole Meyer lemon in one continuous long strand and drop the peel into a mug of hot chocolate.

Banana Macadamia Nut Bread

The original recipe is for use in a bread machine.  I don't have one so I made it by hand. If you use a bread machine, add the ingredients in the order given in the original recipe.

The following is how the original recipe reads, below is how I made it. I did
not make the Chocolate Banana Spread.

Banana Macadamia Nut Bread

1/2 cup water
1/3 cup mashed ripe banana (about 1 medium)
1 Tablespoon butter - softened
1 egg white
2 cups bread flour
2 Tablespoons sugar
3/4 teaspoon salt
1/3 cup chopped macadamia nuts
1 3/4 teaspoons regular active dry yeast or 1 1/2 teaspoons bread machine yeast

Follow your machines instructions. Serve with chocolate banana spread.

Chocolate Banana Spread

1/3 cup mashed ripe bananas
1/3 cup semisweet chocolate chips -- melted

Mix together.

Yield: 1 lb loaf
Source: Unknown

By Hand Method:

1/2 cup warm water (120 F)
2 Tablespoons sugar
1- 3/4 teaspoons SAF instant yeast

1 Tablespoon butter - softened
1 egg white
1/3 cup mashed ripe Brazilian Apple banana

2 cups bread flour
3/4 teaspoon salt
1/3 cup chopped and toasted macadamia nuts

Mix the sugar and yeast in the warm water in the measuring cup
Mix the butter, egg white and mashed banana in a small bowl
Mix the flour, salt and mac nuts in a larger bowl

Mix the butter, egg, banana mixture into the flour mixture and add the yeasty
water. Mix well

Spray the bread mold with Baker's Joy and add granulated sugar to coat all sides
and bottom. Pour in bread mixture and fill in all sides. Let it rest for about
10-15 minutes. It almost doubled.

Bake in 350 F preheated oven for 35 - 40 minutes.
Let it cool for about 5 minutes and turn over onto a cooling rack.
Slice and serve.

My observations:
The crumb was very nice and the granulated sugar coating on the mold gave it a
slight nice little crunch on the outside. Not much, just enough.
The banana taste did not come through as much as I would have liked, even though
our little bananas are very sweet. I think it needed more.
The macnuts gave it a nice texture.

I will make this again but next time I will add more bananas.

Holiday Gifts from the Kitchen

It might seem a bit early to think about Holidays Gifts, but actually this is the perfect time to start making your Gifts from the Kitchen.

Here are a few easy ideas that can get you started.

Homemade Vanilla Extract
Add a few vanilla beans, some whole and some split to vodka, rum or brandy.  I prefer a dark Jamaican rum since the "sweetness" of the rum gives the extract a smoother, richer taste.  Keep in a dark cool place for at least a month, shaking every once in a while.  You can reuse the beans.  The bottles I used this time can turn into candleholders after the vanilla is used.

To re-use the beans in a new batch of vanilla, just keep in the bottle and add more vodka, rum or brandy.  You might have to add a bean or two more.  To save for other uses, the bean should be air dried before you store it so it will not mold.

Vanilla Sugar
Insert one or two split vanilla beans in a jar of refined sugar.  In just a couple of weeks the sugar will be perfumed with the vanilla scent and taste.  You can reuse the beans.

Vanilla Beans
I tied 6 vanilla beans with red raffia and made little gift bundles.  Place each bundle in a small zip-lock bag or wrap in clear or colorful Saran wrap.

Liliko'i (Passionfruit) Vinaigrette
Cut passionfruit and scoop out seeds and pulp.  Place in a saucepan with small amount of water and enough sugar to make a syrup - about 1 cup sugar per 1 cup liquid - bring to a boil and cook until the pulp starts loosening.  Pass through a fine mesh colander or sieve.  Add distilled white vinegar.  Taste depends on how tart/sweet you like your vinaigrette.  Bring to a boil.  Cool and store in a clean bottle or jar in refrigerator.  Decant into decorative gift bottles just before you assemble your basket.

Hawaiian Sea Salt with Alae and Red Pepper Flakes
In one of our bulk markets, I found some plastic containers of Hawaiian salt with alae (red clay).  I bought a large container and mixed it with a large container of red pepper flakes.  I then filled smaller seasoning jars I had been saving for the purpose.

Lemon-Ginger Jelly
I have to fezz up that I did not make the jelly myself this year.  I found some delicious jellies at one of the recent craft fairs in which we participated and bought some to give as gifts.

I would have preferred to have used Hawaii grown vanilla beans, but could not purchase in bulk from the nearby vanilla farm in time to start preparing the gifts.

For information on buying vanilla in bulk, please visit

www.vanilla.com
www.arizonavanilla.com   

Making your own coffee liqueur is fun, easy and rewarding.  It is also a great project to do about a month before the Christmas holidays and give as gifts to family and friends.

We like to collect pretty bottles through the year.  You can find many in yard or garage sales.  After a while, you will start noticing pretty bottles everywhere!

Kona Coffee Liqueur

2 cups finely ground Kona coffee beans (strong, full-bodied blend such as French Roast or espresso)
3 cups boiling water
1-1/2 cups granulated sugar
1/2 cup light brown sugar, packed
1 teaspoon glycerin (*)
4 vanilla beans, split   
3 cups vodka

Combine ground coffee and water in a bowl and mix thoroughly.  Strain immediately through cheesecloth into a saucepan.  Add the sugar, both granulated and brown, and heat for 5 minutes on low heat, stirring constantly, just until mixture begins to steam, do not let it come to a boil.  Remove saucepan from heat and let cool. 

Stir in the glycerine and vodka and pour into clean glass jars.  Add vanilla beans making sure to include the seeds, seal and store in a cool dark place for at least 30 days before using.

Decant into individual gift bottles, tie a pretty ribbon on the neck and tie a card with the recipe if you wish.

(*) Vegetable based glycerin (95.5% USP Kosher)  can be used in food applications.  You can find it in most pharmacies. 

YIELD: 1-1/2 pints

SOURCE: "Coffee... the Frisky Berry!," Come Join the Feast column by Sonia Martinez for the Hawaii Tribune-Herald of Hilo, Hawaii, February 2003

 

ROSEMARY BUTTER

3 cloves garlic, minced

3 teaspoons fresh rosemary leaves, removed from stem

1/2 teaspoon orange or lemon zest or grated rind

1 Tablespoon white wine or lemon juice

1/4 teaspoon dried crushed red chile pepper

Salt and freshly ground pepper to taste

4 ounces unsalted butter (1/4 pound - 1 stick), softened

Mix all ingredients until well blended.

They can be rolled into logs and wrapped in plastic wrap. Can be frozen.

Put a frozen pat/slice on roasted chicken, a freshly grilled steak, baked potato, and while grilling shrimp or prawns.

NASTURTIUM BUTTER

4 ounces unsalted butter (1/4 pound - 1 stick), softened

12-18 nasturtium flowers - rinsed and drained - chopped small

3-4 fresh chives (optional) - chopped small

2-4 fresh nasturtium leaves or a few sprigs fresh parsley - chopped small

Mix all ingredients until well blended.

They can be rolled into logs and wrapped in plastic wrap. Can be frozen.

Put a frozen pat/slice on roasted chicken, a freshly grilled steak, baked potato, etc.

I wanted to combine cucumbers and the Green Zebra tomatoes I had received as gifts from a friend's farm with onions and garlic I already had.  I added a few of the little red Hawaiian chile peppers from our garden.

I was always told that before you preserve garlic in oil or use them when making pickles you needed to first blanch them in vinegar so that the natural sulphur will not cause them to turn green and harvest botulism.  Some experts say that you only need to do it when preserving them in oil.  I do it anyway, just to be on the safe side.

For an easy way to peel the garlic without damaging the cloves, I first take apart the whole head and drop the cloves in rapidly boiling water to blanch for about 3 to 5 seconds, stirring them constantly to make sure they just don't float to the top and lay there.  Take them out of the boiling water with a skimmer and plunge them in cold water.  After cutting the root end off, the skins will slip right off, leaving you with clean smelling hands!

Sonia's Refrigerator Pickles

6 cups white vinegar

4-1/2 cups sugar

2 Tablespoons Hawaiian sea salt

White peppercorns

3 large cucumbers, thinly sliced

3 medium onions, thinly sliced

3 medium Green Zebra or other green tomatoes

1 head of garlic, separated and peeled

Hawaiian red chile peppers

 

Wash your glass containers and lids thoroughly and place them in a large pot of boiling water.  Keep them on boil for a few minutes and turn the heat off but leave them in the hot water until ready to use.  I like to use the canning jars with the glass lids that clamp on.

 

Process the garlic cloves by blanching them in the boiling water and peeling them.  Set aside.

 

In a large stainless steel or non-reactive saucepan, combine vinegar, sugar and salt.  Bring to a boil and boil gently for about 1 minute, or until sugar and salt are dissolved.  Remove from heat and add the peeled garlic cloves and stir in the hot vinegar mixture for about 1 minute, then remove them with a skimmer and set aside.

While your jars are still hot, drain and wipe briefly with a clean cloth. 

 

Put a few peppercorns in the bottom and start layering your sliced cucumbers, onions and green tomatoes.  Remember to stick a few of the processed garlic cloves and a few chile peppers here and there as you fill your jars.  Add a few more peppercorns.

Wipe the rims thoroughly and seal them tightly.

 

When cool, store in refrigerator.  They will keep for several weeks.

Demo at the Farmers Market

I was recently asked if I would do a food demo at the new Kino'ole Farmers Market.  Of course, I accepted.  We were set up to do two demos that same morning, Saturday, October 13th...one at 8:30 AM and the other at 10:30 AM...both were of the same recipe.

Since this market is strickly handling island grown products, I made sure that the recipe included mostly locally grown or produced ingredients.

The recipe I chose is one we used to do during grilling cooking classes when we ran the Akaka Falls Inn Cooking School.  Simple, fast and everyone seems to like it. 

Quantity and selection of the ingredients depends on what is available.  The dressing for the salad can be whatever your favorite dressing might be.  I chose my own Liliko'i Vinaigrette (see recipe below).  This amount of eggplant can make generous servings of salad for 8 -10 people.

Grilled Japanese Eggplant on Local Greens and Herbed Chevre

4 Japanese eggplants sliced at a slant - unpeeled

1 bottle Italian salad dressing or make your own

Assortment of salad greens and leafy herbs

1 pound container fresh chevre (soft goat cheese)

1/4 cup chopped and roasted macadamia nuts

Freshly ground peppercorns (optional)

Dressing or vinaigrette of your choice

Layer the sliced eggplant pieces in a plastic tub or container.  Pour the salad dressing over it, cover tightly and invert to make sure all of the eggplant slices are evenly coated.  Store in refrigerator at least for 2 hours or overnight.  Turn the container over a couple of times, if you think about it...

Anthony grilled the marinated eggplant slices in a large George Foreman table grill until they were nicely cooked through and had good 'grill markings' on them.

To assemble the salad, I chose a red tipped leaf lettuce, some Dawn Dewa 'spinach' (aka Moluccan 'spinach') which I cut into a chiffonade, finely cut chives and Thai basil leaves.  I then added the grilled eggplant slices and spoonfuls of pesto-macadamia nut chevre. 

You can find the chevre (soft goat cheese) in an assortment of flavors from the Hawaii Island Goat Dairy in Ahualoa.

The whole thing was then sprinkled liberally with the chopped and roasted macadamia nuts and drizzled with Liliko'i (passion fruit) Vinaigrette.

Liliko'i Vinaigrette

We have a couple of wild vines growing on the property and during season, I collect a few everyday.  I cut them in half, scoop out the seeds and pulp and save in a plastic container in the refrigerator until I have a full container.

Strain through a stainless steel mesh sieve, pushing with a wooden spoon to get as much of the juice and pulp as possible and collect it in a glass or ceramic bowl.

In a sauce pan bring the juice and sugar to boil.  Amount of sugar depends on your own taste and acidity of the fruit.  When it boils, turn it down and reduce it to intensify the flavor.  Add small amount of white vinegar, again to taste.  Let it cook at a slow boil for a few minutes, turn the heat off and cool.  Store in glass cruet or sealed carafe in the refrigerator.  It will last several weeks.

 

The finished salad!

Gifts from the Kitchen

For years we have been putting together holiday gift baskets for several friends and neighbors.  We collect unusual bottles, baskets and vintage linens or make large napkins with colorful tropical fabrics to line our baskets.

I recently made several of the gifts from my kitchen which will be included, along with cookies and homemade holiday breads in this year's baskets.

A couple of months ago I ordered about 100 vanilla beans from a mainland company to use in several gifts this year. See ordering information below.

Homemade Vanilla Extract
Add a few vanilla beans, some whole and some split to vodka, rum or brandy.  I prefer a dark Jamaican rum since the "sweetness" of the rum gives the extract a smoother, richer taste.  Keep in a dark cool place for at least a month, shaking every once in a while.  You can reuse the beans.  The bottles I used this time can turn into candleholders after the vanilla is used.

To re-use the beans in a new batch of vanilla, just keep in the bottle and add more vodka, rum or brandy.  You might have to add a bean or two more.  To save for other uses, the bean should be air dried before you store it so it will not mold.

Vanilla Sugar
Insert one or two split vanilla beans in a jar of refined sugar.  In just a couple of weeks the sugar will be perfumed with the vanilla scent and taste.  You can reuse the beans.

Vanilla Beans
I tied 6 vanilla beans with red raffia and made little gift bundles.  Place each bundle in a small zip-lock bag or wrap in clear or colorful Saran wrap.

Liliko'i (Passion Fruit) Vinaigrette
Cut passion fruit and scoop out seeds and pulp.  Place in a saucepan with small amount of water and enough sugar to make a syrup - about 1 cup sugar per 1 cup liquid - bring to a boil and cook until the pulp starts loosening.  Pass through a fine mesh colander or sieve.  Add distilled white vinegar.  Taste depends on how tart/sweet you like your vinaigrete.  Bring to a boil.  Cool and store in a clean bottle or jar in refrigerator.  Decant into decorative gift bottles just before you assemble your basket.

Hawaiian Sea Salt with Alae and Red Pepper Flakes
In one of our bulk markets, I found some plastic containers of Hawaiian salt with alae (red clay).  I bought a large container and mixed it with a large container of red pepper flakes.  I then filled smaller seasoning jars I had been saving for the purpose.

Lemon-Ginger Jelly
I have to fezz up that I did not make the jelly myself this year.  I found some delicious jellies at one of the recent craft fairs in which we participated and bought some to give as gifts.

I would have preferred to have used Hawaii grown vanilla beans, but could not purchase in bulk from the nearby vanilla farm in time to start preparing the gifts.

For information on buying vanilla in bulk, please visit

www.vanilla.com
www.arizonavanilla.com   

Kona Coffee Liqueur

Making your own coffee liqueur is fun, easy and rewarding.  It is also a great project to do about a month before the Christmas holidays and give as gifts to family and friends.

We like to collect pretty bottles through the year.  You can find many in yard or garage sales.  After a while, you will start noticing pretty bottles everywhere!

Kona Coffee Liqueur

2 cups finely ground Kona coffee beans (strong, full-bodied blend such as French Roast or espresso)
3 cups boiling water
1-1/2 cups granulated sugar
1/2 cup light brown sugar, packed
1 teaspoon glycerin (*)
4 vanilla beans, split   
3 cups vodka

Combine ground coffee and water in a bowl and mix thoroughly.  Strain immediately through cheesecloth into a saucepan.  Add the sugar, both granulated and brown, and heat for 5 minutes on low heat, stirring constantly, just until mixture begins to steam, do not let it come to a boil.  Remove saucepan from heat and let cool. 

Stir in the glycerine and vodka and pour into clean glass jars.  Add vanilla beans making sure to include the seeds, seal and store in a cool dark place for at least 30 days before using.

Decant into individual gift bottles, tie a pretty ribbon on the neck and tie a card with the recipe if you wish.

(*) Vegetable based glycerin (95.5% USP Kosher)  can be used in food applications.  You can find it in most pharmacies. 

YIELD: 1-1/2 pints

SOURCE: "Coffee... the Frisky Berry!," Come Join the Feast column by Sonia Martinez for the Hawaii Tribune-Herald of Hilo, Hawaii, February 2003