Sonia Tastes Hawaii

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