Sonia Tastes Hawaii

Maggie and Beach Day

 

A group of friends gets together on the first Sunday of each month for 'Beach Day'... it's a potluck affair and everyone who can go is invited.  We don't go every Sunday, but did the first Sunday and also attended the 'Bonus Beach Day' yesterday to welcome back friends from Oregon who are spending a few days on the island.

 

We had a great time...the day was gorgeous, which was actually a bonus, because we have been having horrible weather for the last couple of weeks...windy, cold, and rainy...but yesterday was pristine!

Maggie was in her element...first our little friend Acasia walked her for a bit...and everyone had to say Hi and pet her..she loves that!

 

Anthony, Maggie & Wade

Maggie had some Anthony time...

 

Anthony, Maggie, Wade, Carey, Galyn. Sonia, & Sharon! (Wade and Sonia playing 'footsies'...)

 

She also had to have some Sonia time.

 

The potlucks are always fabulous!

Stasia and I were talking to Maggie, while Wade, Lori, and Sharon were serving themselves. Stasia and Wade are our friends from Portland... a Beach Potluck is the perfect welcome!

 

...and Maggie loved all of the attention!

 

Photos by Liz & Stasia

A Chinese New Year Potluck with friends

We were invited to the home of friends for a Chinese New Year potluck last night...

It's always fun to be invited to their home...and you never know who your fellow guests will be.  Last night we got to visit with a couple we haven't seen since the mid 90s, one young couple I hadn't seen in about 6 years or so, and yet another couple I saw last about 4 years ago, ...plus we always get to meet new friends!

 

 

Of course, being Chinese New Year, we were requested to bring Chinese food... The offerings were varied and a lot of it!

Our contribution was a Long Rice Noodle and Veggie (carrots, sugar peas, broccolini, red bell pepper, green garden onions, and small Shimeji mushrooms) Salad served with a Sesame-Ginger Dressing on the side.

 

 

I forgot my camera and left my phone in the car, so had to rely on pictures taken by a friend!  There are not photos of every dish, but everything was delicious and plentiful!

Pad see Ew - a noodle dish

 

Pork ribs with crackling skin being cut

 

Char siu flaky turnovers - no photo
Mushu pork in lettuce cups - no photo

Tofu skin rolls

 

Braised bok choy and a peek at the stuffed bitter melon bites 

 

 

Two different types fried dumplings - one filled with crab and the other with fish cake

There was also pork hash, dumplings, a beef dish, and I can't remember what else...

Desserts:
Matcha gao deep-fried in egg batter and regular gao - no photo

Two types almond cookies , one with raspberry dollop and another traditional with sliced almonds, and Chinese egg custard tart made with flaky puff pastry by our hostess

 

Everyone had a great time eating, talking story, reminiscing, laughing... while enjoying the bubbly and wonderful wines from our hosts' cellar.

恭喜发财 Kung Hei Fat Choi - "wishing you great happiness and prosperity"

 

New Year's Eve - 2018

Another quiet New Year's Eve at home...it was a bit too cool and breezy to dine in our 'dining area' on the back lanai, so we cleaned off the living room coffee table and set it up as our dining table... getting too old to be able to get up from floor gracefully, so I had to resort to sitting on the couch.

The menu and table settings were the simplest I could come up with at the last minute, and still 'feel celebratory'...

Pears, caramelized pecans, pomegranate seeds, and blue cheese salad (special request from Anthony)

Boiled shrimp to dip in my own special 'cocktail sauce' (ketchup, mayo, horseradish, & nam pla Thai sauce)

Sautéed scallops in blood orange infused olive oil, with capers added at the last.

Small potatoes, cut and rubbed with avocado oil, sea salt, and pepper, then roasted.

Manchego cheese
Pickles & Olives 
Martinelli

Dessert:
Christmas cookies and other leftover Christmas treats..

The salad in the back and the pickles and olives in a blue ceramic star shaped plate in the foreground.  The small Japanese bowls hold the 'cocktail sauce' for the shrimp - ketchup, mayo, horseradish, & nam pla Thai sauce.

One of the gifts I received this year was a Jim Shore - Angel of Generosity figurine.  A beautiful angel carrying a tray of fruit, and the colors of her skirt, which I thought blended well with the colors of our New Year theme, inspired me to use the multicolored sarape style runner from Pier 1 I bought several years ago. 

The blue plates were a Freecycle score many years ago; the shallow glass sunflower bowls were found in an after the holiday sales at Paradise Plants in Hilo, also many years ago...I used 'rough cotton' navy blue napkins and my Wallace Napoleon Bee flatware. 

The cobalt glasses used to hold tea lights I've had many years; the light blue drinking glasses were a gift from a friend.

 

 

Pears, caramelized pecans, pomegranate seeds, & blue cheese,  'partially deconstructed' salad so I could include the Manchego cheese on the same plate...the table is not large enough to hold too many different dishes.  The strong taste of both cheeses complemented the juicy pears and the caramelized pecan halves.

 

Boiled the shrimp just enough to not get rubbery and still 'pop' when bitten into.

The scallops sautéed in blood orange infused olive oil, then added capers.  The scallops were sprinkled with a tiny bit of Hawaiian Red Alaea sea salt during the sautéing.  

Small potatoes, cut and rubbed with avocado oil, sea salt, and pepper, then roasted; a few sprigs of stick oregano were added during the roasting, discarded after they were done, and a fresh sprig added for the presentation...plus I love the taste!

 

Hau'oli Makahiki Hou!

Feliz Año Nuevo!

Happy New Year!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Meyer lemons and lots of tips

 

My Meyer lemon tree has been producing lots of lemons the last couple of years.  At this time we have ripe fruit, still green fruit and blossoms!

Besides making Limonade, Limoncello, Spritzers,  and Limoncello Cream there are lots of other things you can do with them...

 

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 (see my great-grandmother's recipe below)

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.

...and my Great-grandmother's Candied Citrus Peels

Great-Grandmother Rachel (Rate) McElrath Parker Fisher's Grapefruit / Orange / Lemon Rind Candy

Better if made with thick skinned fruit

1. Quarter the rinds.
2. Soak in cold, salty water overnight.
3. Pour all (rinds and salty water) into a boiler. Bring to a rolling boil.
4. Pour off water and cover with tap water.
5. Bring to another rolling boil.
6. Repeat about 6 to 8 times (no salt, just water)
7. Drain and cover heavily with sugar and cold water - continue to add sugar and water as it cooks down -- cook about 3? hours with lid off on low heat (or until cooked down). Turn with fork.
8. Watch closely so it doesn't stick or burn on bottom.
9. Take rinds out and put directly on a pan (no foil or wax paper)
10. Turn occasionally while cooling.
11. Sprinkle with sugar on each side.
12. Let stand out overnight (not covered)
13. Cut with scissors when it is getting dry -- put in a plastic sack with sugar and shake.
This was not written down-- Mama (Nancy's mom, Kathy Griggs Pearson) just told from memory, thus the ? on cooking time.
Delicious!

Sonia's note: I remember eating this made by my Grandmother Arla Genevieve fisher Harris, but never saw her make it!

ps...if I left this out overnight, uncovered, my kitchen would be crawling with ants and geckos trying to get to them!

 

Christmas Eve 2018

 

Our table, before candles in the centerpiece were lit...I had the 'Joy' place setting... Anthony had the 'Love' setting across the table

 

I love mixing plaids...don't you?

After the candles in the centerpiece were lit...

With our dinner last night, I served Sparkling Martinelli in tall thin glass 'bud vases' to which I added some fresh cranberries.

The red goblet is one of 8 I gave my mother way back in the middle 60s, bought with 'Green Stamps'...Do you remember Green Stamps?

The centerpiece was very simple: a rectangular cheese board with rounded ends, with 6 votive candles inside Oui yogurt glasses; allspice leaves from tree in the yard, a simple red ribbon and mini red Christmas tree ornaments.

 

In the background you can see our 'shelf Christmas Tree' made from recycled wooden pallets by our friend Leilehua Yuen...and an assortment of toys I have been collecting here and there for several years, mainly from thrift shops, except for the red fire engine truck (details at the bottom), which was a gift from my sister this Christmas!

 

Our menu for Christmas Eve was fairly simple, and although I had done a lot of prepping the day before, there were still a few things to do to finish...but the day was not 'harried' and I took my time.

Our menu:

Pear Salad with Caramelized Pecan Halves, Pomegranate Seeds and Gorgonzola on mixed greens

 

The pears were crisp and juicy, and all the other flavors melded well... This one is a keeper!

 

The entrée was an old favorite recipe I learned many years ago when I had my cooking school in South Carolina and visiting teacher Shirley Corriher taught a series of 'Easy Entertaining'.  Pork Tenderloin in Hoisin Sauce...except last evening's was a Pork Loin in the Hoisin Sauce.

Pork Loin Roast in Hoisin Sauce
The pork marinated in the hoisin sauce overnight.

Hoisin sauce: melt butter in a saucepan, add hoisin, wine, (normally white, but I had only red, so that's what I used) add a tablespoon sugar (optional) - bring to a boil, reduce a little bit, put the roast in it while hot and let it sit there until cool, put in a strong baggie or in a covered dish in fridge overnight.

To cook: very hot oven (time depends on size of roast) let it cook on one side then turn over. Check temp with meat thermometer to 150 F. Let rest 10 minutes before slicing.

The above was served with mini potatoes, halved and boiled in water to which I add a handful of fresh rosemary tips.  Simple served with butter; and pencil thin asparagus, which I had decided to steam, but instead put in a glass baking dish, added a drizzle of avocado oil, place several thin slices of Meyer lemon from our tree on top of the asparagus and sprinkled the juice from the lemon ends over all of it and cooked in the oven for the last 10 minutes of the roast.

 

For dessert I served the Wine Cake I shared yesterday, served with a side of Sour Cherries & Cranberry Compote I made the day before...I added sugar, cinnamon, and nutmeg to the fruit while cooking, and reduce them to a thick compote. 

 

 

Merry Christmas!

Felices Navidades!

Mele Kalikimaka! 

Christmas Wine Cake

 

Many years ago I had found a recipe in Southern Living Magazine for a Cream Sherry Bundt Cake from scratch that was delicious.  As it happens sometimes, that recipe, along with others, was lost to me.

In a Tea group on Facebook in which I'm a member, someone mentioned the wine cakes and I remembered about the old recipe so started looking for one; could not find a from scratch, but found the closest to the one I remembered...but of course, as usual, I had to make changes...some because of what I had on hand, and some for our taste reasons.

So...here is the recipe as I found it and below I share my changes

Cream Sherry Bundt Cake

1 yellow cake mix

1 small box instant vanilla pudding

4 large eggs

3/4 cup cream sherry

2/3 cup vegetable oil

2 teaspoons freshly grated nutmeg

Powdered sugar, optional

 

Preheat oven to 350 degrees and spray a bundt pan with non-stick spray; set aside.

In the bowl of an electric mixer add cake mix, instant vanilla pudding, eggs, cream sherry, vegetable oil and nutmeg. Mix for 5 minutes.

Add the batter to the prepared pan and bake for about 45 minutes or until the cake is fully baked and lightly browned on top.

Let the cake rest for 20 minutes and turn out onto a serving plate.

Before serving dust with powdered sugar.

 

 

My changes:

1 spice cake mix, instead of yellow

3/4 cups Merlot, instead of Cream Sherry

2/3 cup apple sauce, instead of the vegetable oil

No nutmeg was added, since I used a spice cake mix

and I added some chopped, toasted pecan bits

 

 

 

 

5th Annual Christmas Party

 

This past Saturday & Sunday were very busy days for me...

On Saturday I participated in a cookbook signing event at a bookstore on the other side of the island, so a 3 hour event turned into an all day affair...

and on Sunday, our group of friends, and friends of friends held our 5th Annual Christmas Party at a local county park, with our friend Galyn acting as host.

 

As usual, too much food...delicious or 'onolicious' as we say in Hawai'i, desserts, a fun gift exchange game (where I was the very last person to pick a gift and got the olive wood board and mortar & pestle I had been tracking all during the game and got to steal it and keep it!)

The most incredible dessert was brought by our young friend Lori!. Her dessert was the talk of the party and I want to share it with you, because I think it would be a wonderful dessert to feature during any Holiday Party!

It is called a Kransekake, a traditional Danish and Norwegian confection, usually eaten on special occasions such as weddings, baptisms, Christmas, or New Year's Eve.

 

Following is the recipe as she found it, but she made a couple of substitutions and an addition, which I thought made it even better!

Lori followed the recipe, but used almond flour instead of the ground almonds and omitted the pistachios, but added about 2 tablespoons of Japanese matcha tea powder and 1 teaspoon ginger powder.

Christmas Kransekake

600g (4 cups) blanched almonds, finely ground
600g (4 cups) icing sugar, sifted, plus extra for dusting
3 large egg whites, beaten
1 tsp almond extract
300g (2 cups) Iranian pistachios, finely ground

For the decoration

3 egg whites / 6 tbsp pasteurized egg whites
600g (4 cups) icing sugar
25g (2 Tablespoons) white sugar florist paste
Cornflour, for dusting (she used powdered sugar)

To make the dough, tip the ground almonds and icing sugar into a bowl, add the beaten egg whites and the almond extract and mix to a dough with your hands. Cover the bowl with clingfilm and chill for a minimum of 2 hours, preferably overnight or freeze for 30 minutes.

For the star, roll out the florist paste on a surface lightly dusted with cornflour to the thickness of a 2 pence piece. Make a template, then cut out 2, six pointed stars each measuring 5cm across. Cut a 2mm channel from one of the points of each star into the middle of each star and leave to set.

Heat the oven to 190°C/170°F/gas 5 (between 350 and 375). Line 3 baking sheets with non-stick baking paper.

Cut the dough into 4 pieces. Roll each piece into a long rope about 2cm thick. Place the ground pistachios on a large baking sheet and gently roll the ropes in the pistachios to coat - (since Lori did not use the pistachios, she instead mixed the macha tea powder into the 'dough' and did not do this step)

Gently press the tops of the ropes with the heel of your hand to flatten them slightly–this will make it easier to form them into rings. Run an offset spatula under the ropes to loosen.

Cut the dough into strips (these will become rings): The smallest strip should measure 8cm, the next 11cm, the next 14cm and so on. Continue in 3cm increments until you reach the largest strip, which should measure 41cm long

Shape the strips into rings and push the edges together to seal. Make sure the curved surface is on the outside of the rings. (The smaller rings are the hardest to make, so take your time shaping them.)

Place the rings on the prepared baking sheets. Place a piece of parchment on top of the rings. Place an empty baking sheet on top of the parchment paper and press gently to flatten the tops of the rings. Remove the baking sheet and parchment paper and bake the rings for 10 to 12 minutes until lightly golden. Leave to cool completely.

For the icing, whisk the egg whites in a large bowl until frothy. Gradually whisk in the icing sugar a spoonful at a time, until stiff, glossy peaks form when the whisk is removed.

Once the rings have cooled, begin to build the tower. Spoon the icing into a piping bag fitted with a number 4 writing nozzle. Pipe a few dots of white icing onto the base of the largest ring and stick it to a large serving plate. Pipe the icing in a zigzag pattern around the ring. Repeat with the remaining rings, stacking them one on top of the other, from largest to smallest, piping a zigzag pattern on every ring.

Once the stars are hard, interlink the 2 stars by sliding one channel into the other creating a 3 dimensional star.

Top the kransekake with the star and dust with icing sugar before serving.

 

Any mistakes in the conversions between metric and US measurements are mine.

 

Welcoming new friends

Yesterday we welcomed new friends when a small group of friends got together for a pot-luck picnic at one of our beach parks.  

Our host invited us to a late afternoon shish kebab cookout at our favorite little pavilion at Leleiwi Beach Park...he did not assign dishes to the rest of us, but as it seems to always work out, no matter how large or how small the group, the food was plentiful, delicious, and varied!...unfortunately, I did not get to take a picture of every single dish.

There was a cheese board with rosemary flavored almonds, apples, cheddar slices, a crock with blue cheese spread, grapes, and pimento stuffed olives.

 

Delicious pasta salad!

 

An assortment of shish-kabobs, not all pictured - shrimp, chicken, kielbasa, beef, and tofu for the vegetarians - our host pre-boiled the mini-potatoes first, then coated them with avocado oil and seasonings before adding them to the sticks... I tasted a piece of the beef and the kielbasa and they were both delicious, but the shrimp was perfect...YUM!

 

 

My plate with the shrimp kabob...at top right corner a rice dish, cooked in beef broth and then stir-fried with onions and veggies, plus cubed fresh mangoes and on far right, the pasta salad

 

 

We also had a choice of three desserts!  Pictured is the pumpkin cheesecake (delish!) - story behind the pumpkin cheesecake...once upon a time, one of these made by the person who brought it, was auctioned off at a school benefit in Colorado for $300!!!! -  not pictured a chocolate cheesecake and a traditional pumpkin pie.

The day was blustery and breezy, but not as cold there at the point as it can get...but a very good time was had by all, as we welcomed new friends to the island!

E komo mai to the Gonzalez Family!

 

That time of year again...Getting Ready for Thanksgiving

Recycling this post, because it never gets old!

 

(Originally published in the Hamakua Times newspaper - Honoka'a, HI)

Do you usually feel like you’re completely overwhelmed when it comes to getting ready for the holidays?

Back in the day when I hosted large holiday get-togethers at our home, I learned that it was much easier if I mapped out a plan and then stuck to it. This means making lists… several lists!

Guest list. Menu list. List of ingredients needed for the dishes on your menu; list of ingredients already on hand and lists of those needed to buy, and a list of beverages you plan to serve. Remember to shop for non-perishables well in advance to ensure supplies are plentiful and the perishables can be bought a couple of days before they’re needed. Don’t wait until the day before the dinner to shop. Stores will be crazy and you might find they’re all out of crucial items needed.

Make a list of serving dishes, platters and tableware needed for each course. Of course, all of these last items depend on how formal or informal your meal will be served and how many people were invited. Is there room for a sit-down dinner or will it be served buffet style and everyone sits wherever they can?

If planning on cooking a traditional turkey, remember that the oven will be in use for several hours, so plan accordingly for any other dishes to be baked. There might be some dishes that can be made a couple of days ahead and then heated at the last minute. 

Thawing the turkey: 
There are three methods for safely thawing a frozen turkey, but the safest and most foolproof is in the refrigerator. 
*To thaw in the refrigerator, you need to allow approximately 24 hours for every four to five pounds of bird weight. Place the turkey, still in its plastic wrapping, on a shallow baking pan and let it sit in the refrigerator the time it needs to thaw out completely. Make sure your refrigerator temperature is 40 F. You can easily check refrigerator temperature with a thermometer made especially for the job. You can find them in most kitchen gadget departments in the supermarkets or a restaurant supply store.
*To thaw the turkey a bit faster, it can be done in a sink full of cold water, still in its original wrapping. The water needs to be changed every 30 minutes and you need to allow at least 30 minutes per pound of bird weight. 
*The third safest method is to thaw it in the microwave, but I have never tried this method and I'm not sure I ever would. I would not recommend it, but if you decide to do it, please look up in your microwave's manufacturer’s directions booklet for information. The turkey needs to be roasted immediately after thawing. 

The Day Before: 
*Look at your recipes carefully and decide what can be done ahead. Prep as much as you can; peel and chop veggies, wash and pat the greens dry, cook anything that can be cooked ahead, and store everything in sealed plastic bags or covered containers in the refrigerator.
*Plan the seating and set the table or arrange a casual buffet line the day or evening before, taking one item off your busy list on the day of the party. Set out as many decorations, in advance as you can, including candles and flowers. Candles should not be lit until dinner has been announced. 

The Big Day: 
When the day arrives, there's a lot to do before your guests arrive, but there is no need to panic. 
*Check your recipes for preparation and baking times to make sure you begin baking early enough. If at all possible, plan your oven time for multiple uses. Since the turkey should sit out for a bit after it is baked, you can pop a pie to bake or even warm other items after the turkey is done. 
*If your oven is large enough, you might be able to fit in other items, such as casseroles to cook alongside the turkey. Take whatever advantage you have to cook multiple dishes at the same time, but remember that some things take longer than others. This is the perfect time for a kitchen timer to become your BFF.

Five easy steps for a perfect roast turkey 
*Thaw the turkey and remember to remove the plastic packages with the neck and giblets from the neck and body cavities. Place neck and giblets in a sauce pan along with onions, celery, and fresh thyme. Add plenty of water, season with salt and pepper (careful, you're reducing the liquid by a lot, so use caution in seasoning), and simmer for a few hours. Drain through a fine sieve and use this stock for making your gravy (instructions below). Remember you will need almost 3 cups of liquid for one batch of the gravy. 
*Preheat the oven to 325 F for conventional or 300 F for convection ovens. 
*Place turkey breast-side up on a rack in a shallow roasting pan. If cooking stuffing inside the turkey, fill the body cavity with stuffing now. I don't stuff the turkey (more about this below) 
*Insert a meat thermometer into the thickest part of the thigh, not touching bone. Juices from the turkey will baste the meat as it cooks. For added moisture, pour 1/2 cup water in the bottom of the pan and brush the turkey with oil or butter and seasonings. 
*Roast the turkey, uncovered, until the meat thermometer registers 180 F. Use the roasting timetable to estimate approximate cooking time. If stuffed, make sure the temperature of the stuffing has reached 160 F to 165 F before removing the turkey from the oven. 

(inserting slices of starfruit/carambola and sage leaves between the skin and breast)

Roasting chart at 325 F: 
Weight - Hours (stuffed) - Hours (unstuffed) 
8 - 12 pounds 3 or 3-1/2 to 2-3/4 or 3 hours
12 - 14 pounds 3-1/2 or 4 to 3 or 3-3/4 hours
14 - 18 pounds 4 or 4-1/4 to 3-3/4 or 4-1/4 hours
18 - 20 pounds 4-1/4 or 4-3/4 to 4-1/4 or 4-1/2 hours
21 - 24 pounds 4-3/4 or 5-1/4 to 4-1/2 or 5 hours 

To stuff or not to stuff: 
I know that many cooks cannot conceive of roasting a turkey and not stuff it, but my personal preference is to cook the stuffing as a side dish of dressing and not inside the turkey. Instead of filling the cavities with stuffing, I prefer to fill them with quartered onions, slices of lemons or oranges, and bunches of aromatic fresh herbs. 
Whether you stuff it or cook it as a side dish, care needs to be taken to follow proper food safety with the raw ingredients, both during preparation and during cooking. If you prefer to stuff the turkey, please follow the simple safety guidelines below:
* Make sure the turkey is completely thawed and all packages of giblets and neck from neck and body cavities have been removed. Rinse well and pat dry. 
* The stuffing should be prepared and fully cooked just before you fill the bird. 
* Do not stuff the turkey the night before. Always stuff it just before placing the bird in the oven. 
* Do not use raw ingredients to stuff the turkey. Be sure to sauté your vegetables such as onions, carrots and celery beforehand. Sauté or boil the meats used such as livers or sausage ahead of time. Due to the possible danger of bacteria developing in stuffing that does not cook completely while the turkey is roasting, use pasteurized egg products instead of raw eggs. 
* Stuff the turkey from both the neck and body cavities. Allow 1/2 to 3/4 cup of stuffing per pound of turkey. 
* Do not pack stuffing too tightly into the turkey cavities. To guarantee even cooking, stuffing should be packed in loosely. 
* Return legs to original tucked position, if you untucked them for rinsing or stuffing. 
* Use a cooking method that allows the stuffing to cook at the same time as the turkey. 
* Do not stuff turkeys when cooking on an outdoor grill or water smoker or when deep-frying the turkey. 
* Do not leave roasted turkey sitting around for more than one hour with stuffing in it. 
* Remember to always take out the stuffing to store any leftover turkey. Store separately.

Making the gravy: 
This is the simplest method I have found for making gravy. The flavor will increase by using the turkey pan drippings and stock made with the giblets and neck that came with the turkey. This method will guarantee gravy without lumps:
3 cups of pan juices and turkey stock made with the neck and giblets
2 Tablespoons butter
1/4 cup all-purpose flour
Sprigs of fresh sage or thyme
Bay leaf
1/2 cup dry white wine (optional)
Salt and freshly ground pepper to taste

Strain pan juices into a large measuring cup. Spoon fat from juices. Add enough stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. 
Make a paste with the butter and flour and cook it in a saucepan with a thick bottom, until it acquires a soft caramel color, but don't let it burn. This is called a roux. By cooking the roux, you eliminate the taste of raw flour in the finished gravy. 
Whisk the roux while slowly pouring in the broth. Add the sage or thyme, bay leaf, and wine (if using). Boil until reduced and slightly thickened. Season with salt and pepper to taste (remember, the turkey stock was seasoned already). Discard the bay leaf at this point. 
I like to cut up the cooked giblets, except for the gizzard, and add it to the gravy after the gravy is finished. 

While the food is cooking: 
*Take a few moments before your guests arrive to go through your house. Are there plenty of places for them to sit? How is the lighting? Are drinks and appetizers easily accessible? Are there clean hand towels and soap in the bathrooms? This is your chance to correct any earlier oversights. 
*Set out beverages, pupu or finger food first, so your guests will have something to entertain them until dinner is served. If you enjoy having company in the kitchen while you cook, serve the pupus in the kitchen, otherwise place them on a table in another room, and you will not have to remove anything when the time comes to serve the main meal. 

(Chicken liver stuffing baked in muffin tins, the sauce is made with carrots and ginger.  Servings of homemade whole cranberry sauce in compote dish)

Finally, last but not least, as you plan for your dinner, remember to make enough to have leftovers and have some disposable containers available for your guests. Many of us look forward to that turkey sandwich or extra servings of desserts and many of our guests love to take home a plate of goodies for the evening supper or even next day's lunch! Rule of thumb is to prepare at least 25 percent more food than you will need for the number of guests invited to dinner. 

If you plan carefully, you won’t get frazzled and will be able to enjoy the meal and your guests. After all, this is a time to be thankful for all we have received, the bounty we’re able to share, and for the love of our family and friends.

I wish everyone a Hau’oli Lā Ho’omaika’i!

A hui hou!
Sonia

(Originally published in the Hamakua Times newspaper - Honoka'a, HI)

Do you usually feel like you’re completely overwhelmed when it comes to getting ready for the holidays?

Back in the day when I hosted large holiday get-togethers at our home, I learned that it was much easier if I mapped out a plan and then stuck to it. This means making lists… several lists!

Guest list. Menu list. List of ingredients needed for the dishes on your menu; list of ingredients already on hand and lists of those needed to buy, and a list of beverages you plan to serve. Remember to shop for non-perishables well in advance to ensure supplies are plentiful and the perishables can be bought a couple of days before they’re needed. Don’t wait until the day before the dinner to shop. Stores will be crazy and you might find they’re all out of crucial items needed.

Make a list of serving dishes, platters and tableware needed for each course. Of course, all of these last items depend on how formal or informal your meal will be served and how many people were invited. Is there room for a sit-down dinner or will it be served buffet style and everyone sits wherever they can?

If planning on cooking a traditional turkey, remember that the oven will be in use for several hours, so plan accordingly for any other dishes to be baked. There might be some dishes that can be made a couple of days ahead and then heated at the last minute. 

Thawing the turkey: 
There are three methods for safely thawing a frozen turkey, but the safest and most foolproof is in the refrigerator. 
*To thaw in the refrigerator, you need to allow approximately 24 hours for every four to five pounds of bird weight. Place the turkey, still in its plastic wrapping, on a shallow baking pan and let it sit in the refrigerator the time it needs to thaw out completely. Make sure your refrigerator temperature is 40 F. You can easily check refrigerator temperature with a thermometer made especially for the job. You can find them in most kitchen gadget departments in the supermarkets or a restaurant supply store.
*To thaw the turkey a bit faster, it can be done in a sink full of cold water, still in its original wrapping. The water needs to be changed every 30 minutes and you need to allow at least 30 minutes per pound of bird weight. 
*The third safest method is to thaw it in the microwave, but I have never tried this method and I'm not sure I ever would. I would not recommend it, but if you decide to do it, please look up in your microwave's manufacturer’s directions booklet for information. The turkey needs to be roasted immediately after thawing. 

The Day Before: 
*Look at your recipes carefully and decide what can be done ahead. Prep as much as you can; peel and chop veggies, wash and pat the greens dry, cook anything that can be cooked ahead, and store everything in sealed plastic bags or covered containers in the refrigerator.
*Plan the seating and set the table or arrange a casual buffet line the day or evening before, taking one item off your busy list on the day of the party. Set out as many decorations, in advance as you can, including candles and flowers. Candles should not be lit until dinner has been announced. 

The Big Day: 
When the day arrives, there's a lot to do before your guests arrive, but there is no need to panic. 
*Check your recipes for preparation and baking times to make sure you begin baking early enough. If at all possible, plan your oven time for multiple uses. Since the turkey should sit out for a bit after it is baked, you can pop a pie to bake or even warm other items after the turkey is done. 
*If your oven is large enough, you might be able to fit in other items, such as casseroles to cook alongside the turkey. Take whatever advantage you have to cook multiple dishes at the same time, but remember that some things take longer than others. This is the perfect time for a kitchen timer to become your BFF.

Five easy steps for a perfect roast turkey 
*Thaw the turkey and remember to remove the plastic packages with the neck and giblets from the neck and body cavities. Place neck and giblets in a sauce pan along with onions, celery, and fresh thyme. Add plenty of water, season with salt and pepper (careful, you're reducing the liquid by a lot, so use caution in seasoning), and simmer for a few hours. Drain through a fine sieve and use this stock for making your gravy (instructions below). Remember you will need almost 3 cups of liquid for one batch of the gravy. 
*Preheat the oven to 325 F for conventional or 300 F for convection ovens. 
*Place turkey breast-side up on a rack in a shallow roasting pan. If cooking stuffing inside the turkey, fill the body cavity with stuffing now. I don't stuff the turkey (more about this below) 
*Insert a meat thermometer into the thickest part of the thigh, not touching bone. Juices from the turkey will baste the meat as it cooks. For added moisture, pour 1/2 cup water in the bottom of the pan and brush the turkey with oil or butter and seasonings. 
*Roast the turkey, uncovered, until the meat thermometer registers 180 F. Use the roasting timetable to estimate approximate cooking time. If stuffed, make sure the temperature of the stuffing has reached 160 F to 165 F before removing the turkey from the oven. 

(inserting slices of starfruit/carambola and sage leaves between the skin and breast)

Roasting chart at 325 F: 
Weight - Hours (stuffed) - Hours (unstuffed) 
8 - 12 pounds 3 or 3-1/2 to 2-3/4 or 3 hours
12 - 14 pounds 3-1/2 or 4 to 3 or 3-3/4 hours
14 - 18 pounds 4 or 4-1/4 to 3-3/4 or 4-1/4 hours
18 - 20 pounds 4-1/4 or 4-3/4 to 4-1/4 or 4-1/2 hours
21 - 24 pounds 4-3/4 or 5-1/4 to 4-1/2 or 5 hours 

To stuff or not to stuff: 
I know that many cooks cannot conceive of roasting a turkey and not stuff it, but my personal preference is to cook the stuffing as a side dish of dressing and not inside the turkey. Instead of filling the cavities with stuffing, I prefer to fill them with quartered onions, slices of lemons or oranges, and bunches of aromatic fresh herbs. 
Whether you stuff it or cook it as a side dish, care needs to be taken to follow proper food safety with the raw ingredients, both during preparation and during cooking. If you prefer to stuff the turkey, please follow the simple safety guidelines below:
* Make sure the turkey is completely thawed and all packages of giblets and neck from neck and body cavities have been removed. Rinse well and pat dry. 
* The stuffing should be prepared and fully cooked just before you fill the bird. 
* Do not stuff the turkey the night before. Always stuff it just before placing the bird in the oven. 
* Do not use raw ingredients to stuff the turkey. Be sure to sauté your vegetables such as onions, carrots and celery beforehand. Sauté or boil the meats used such as livers or sausage ahead of time. Due to the possible danger of bacteria developing in stuffing that does not cook completely while the turkey is roasting, use pasteurized egg products instead of raw eggs. 
* Stuff the turkey from both the neck and body cavities. Allow 1/2 to 3/4 cup of stuffing per pound of turkey. 
* Do not pack stuffing too tightly into the turkey cavities. To guarantee even cooking, stuffing should be packed in loosely. 
* Return legs to original tucked position, if you untucked them for rinsing or stuffing. 
* Use a cooking method that allows the stuffing to cook at the same time as the turkey. 
* Do not stuff turkeys when cooking on an outdoor grill or water smoker or when deep-frying the turkey. 
* Do not leave roasted turkey sitting around for more than one hour with stuffing in it. 
* Remember to always take out the stuffing to store any leftover turkey. Store separately.

Making the gravy: 
This is the simplest method I have found for making gravy. The flavor will increase by using the turkey pan drippings and stock made with the giblets and neck that came with the turkey. This method will guarantee gravy without lumps:
3 cups of pan juices and turkey stock made with the neck and giblets
2 Tablespoons butter
1/4 cup all-purpose flour
Sprigs of fresh sage or thyme
Bay leaf
1/2 cup dry white wine (optional)
Salt and freshly ground pepper to taste

Strain pan juices into a large measuring cup. Spoon fat from juices. Add enough stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. 
Make a paste with the butter and flour and cook it in a saucepan with a thick bottom, until it acquires a soft caramel color, but don't let it burn. This is called a roux. By cooking the roux, you eliminate the taste of raw flour in the finished gravy. 
Whisk the roux while slowly pouring in the broth. Add the sage or thyme, bay leaf, and wine (if using). Boil until reduced and slightly thickened. Season with salt and pepper to taste (remember, the turkey stock was seasoned already). Discard the bay leaf at this point. 
I like to cut up the cooked giblets, except for the gizzard, and add it to the gravy after the gravy is finished. 

While the food is cooking: 
*Take a few moments before your guests arrive to go through your house. Are there plenty of places for them to sit? How is the lighting? Are drinks and appetizers easily accessible? Are there clean hand towels and soap in the bathrooms? This is your chance to correct any earlier oversights. 
*Set out beverages, pupu or finger food first, so your guests will have something to entertain them until dinner is served. If you enjoy having company in the kitchen while you cook, serve the pupus in the kitchen, otherwise place them on a table in another room, and you will not have to remove anything when the time comes to serve the main meal. 

(Chicken liver stuffing baked in muffin tins, the sauce is made with carrots and ginger.  Servings of homemade whole cranberry sauce in compote dish)

Finally, last but not least, as you plan for your dinner, remember to make enough to have leftovers and have some disposable containers available for your guests. Many of us look forward to that turkey sandwich or extra servings of desserts and many of our guests love to take home a plate of goodies for the evening supper or even next day's lunch! Rule of thumb is to prepare at least 25 percent more food than you will need for the number of guests invited to dinner. 

If you plan carefully, you won’t get frazzled and will be able to enjoy the meal and your guests. After all, this is a time to be thankful for all we have received, the bounty we’re able to share, and for the love of our family and friends.

I wish everyone a Hau’oli Lā Ho’omaika’i!

A hui hou!
Sonia

Pumpkin Cranberry Pecan Holiday Bread in the Slow Cooker

I love receiving homemade gifts, be it from the kitchen or anything ‘crafty’ made by hand. It tells me the giver was not interested in just grabbing the first gift at a store they thought would get ‘the job done’, but that they put some thought and care into it.

For several years, we’ve been giving ‘gifts from our kitchen’ to our friends and neighbors. Every year I start thinking ahead and look for ideas to spark my imagination. A few years ago it was a homemade bean soup mix; another year it was jars of local honey to which I had added Meyer lemon and ginger slices; another year it was this recipe I found on line and tested to make sure it would work. It is a Pumpkin Cranberry Pecan Bread made in the Crock-Pot…and we loved it!

Photo: Lauhala basket holding 1 can pumpkin purée, the exact quantities of cranberries, pecans, and sugar...the all-purpose flour, pumpkin pie spice, baking soda, and salt, were all put inside a single bag, all mixed already.  I placed a kitchen towel in the bottom and a copy of the recipe rolled and tied with ribbon as a scroll.  The whole thing then wrapped in Snowflake cellophane.

I bought several lauhala baskets which I  lined with a kitchen towel and then added the ingredients (15 oz can of pumpkin purée, sugar, flour, baking soda/spices/seasonings, fresh cranberries and shelled pecan halves which I bought in Georgia during my recent mainland trip); I added copies of the recipe so my friends could make it at home. I let them decide whether to use the oil or the applesauce.

If you decide to make this, please read my notes at the bottom of the recipe before you start.

Slow Cooker Pumpkin-Cranberry-Pecan Bread 

Nonstick cooking spray
2 eggs
3/4 cup canned pumpkin purée 
1 cup sugar
1/2 cup vegetable oil or natural unsweetened applesauce
1 2/3 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fresh cranberries (or frozen, thawed)
1 Tablespoon all-purpose flour
1/4 cup pecans, chopped and toasted

Coat the ceramic liner of a 4-quart crock-pot (mine is 3 1/2) with cooking spray; set aside. In a medium bowl combine eggs, pumpkin, sugar and oil (or applesauce); set aside.

In a large bowl stir together the 1 2/3 cups flour, pumpkin pie spice, baking soda and salt. Add pumpkin mixture all at once to flour mixture; stir just until combined. 

In a small bowl combine 1/2 cup cranberries and 1 tablespoon flour; toss gently to coat. Gently fold cranberries into batter.

Spoon batter into prepared cooker (cooker will only be about one fourth full if using a 4 quart cooker). Top with the remaining cranberries and the pecans.

Cover and cook on high for 2 hours or until a toothpick inserted near the center comes out clean. 

When removing lid, lift carefully so condensation from lid does not drip on the bread. 

Remove crockery liner from slow cooker. Cool, uncovered, on a wire rack for 10 minutes. Loosen sides of bread, and use a wide spatula to lift bread from cooker. Cool completely on the wire rack

Source: Better Homes & Gardens Slow Cooker Holiday Issue via the blog ‘Home is Where the Boat Is’

See Notes below:

 

Sonia’s Notes: Since my crock-pot is a bit smaller than the one in the recipe, my bread domed nicely. I used the applesauce instead of oil. I also used a bit more pecans than the recipe called for and added some to the batter.
I checked the bread by inserting a very thin bladed knife at the 2-hour mark and it came out too wet. I let it cook a bit longer and checked about every 10 minutes or so. At the 2-1/2 hour mark I noticed the sides were cooking a bit too much and decided to stop cooking. Unmolded and wrapped the bread in a kitchen towel and let it sit for a bit. The bread was perfect by the time it was cut. The taste is delicious!