Sonia Tastes Hawaii

Chicken & Papaya Salad

Warm summer weather is the perfect time to eat simple, light meals...

This Chicken & Papaya Salad is light, filling and very satisfying.

1 12.5 ounce can premium white chunk chicken 

1/2 cup cranraisins or dried cherries (*)

6 garden (green) onions chopped, some green included

1/4 cup walnut halves, chopped

Salt to taste

Mayonnaise to bind

1 papaya, halved and seeded (*)

Thai basil sprig as edible garnish

 

Mix all of the salad ingredients and refrigerate until ready to use

Fill the papaya cavity

Serve

 

(*) I used dried cherries and a Hawaiian Strawberry Papaya

The canned chicken, dried cherries, walnuts, were all from the box of food we receive once a month through one of the Senior programs from the Hilo Food Basket, and the green garden onions and Hawaiian Strawberry papaya were from the Food Basket 'Da Bus' 'farmers market' fresh food program.  Basil from my garden.

 

 

 

 

A time for mangoes

Mangoes, Mangoes and more Mangoes…

I've written about mangoes before but mango season is again upon us and I'm surrounded by the lovely aroma of ripe mangoes.

Anyone who knows anything about me knows I LOVE mangoes with a passion... in any way, shape or form.  Fresh and raw just off the tree, in recipes and any other way I can get them.  When I read recipes or ideas using peaches or apricots, my mind immediately converts it to use with mangoes instead!

When I was visiting my sister one summer, a friend brought us a big bag of mangoes...

You can't appreciate the size from the photo, but these mangoes were huge and quite fragrant.  The first two mangoes that were ready, I peeled and cut up and we ate fresh with some ice cream.  As more mangoes ripened, I was peeling them to eat fresh, but the leftovers from the previous batches I cooked so they would not spoil.

To cook them, I just placed them in a saucepan with a bit of sugar (to your own taste).  The sugar is mainly to give the cooked mango a slight gloss.  These were so sweet I barely had to add any.  Cook until the natural juices evaporate but don't let it get too dry.

I added a bit of Canton Ginger Liqueur at the last minute of cooking so the alcohol would not evaporate. The zippy ginger liqueur pairs very well with the cooked mango compote.

For a simple but delicious treat, just spoon some ginger liqueur infused mango compote over French Vanilla ice cream or homemade vanilla ice cream as we did.  It is also wonderful served over nice, big, fluffy Belgian waffles or slices of pound cake and topped with freshly made whipped cream.

Another treat to make with an excess of mangoes is popsicles

 

Mango Yogurt Popsicles

This is one my sister shared with me sometime ago. 

2 medium mangoes, seeded and peeled

1/2 cup water

1/4 cup sugar

1/4 cup lemon juice

3 6 ounce cartons vanilla low fat yogurt

 

Popsicle molds (2-3 ounce size) or 4 ounce paper cups

Wooden craft sticks - some molds come with sticks

Yield: 6 – 12 popsicles, depending on size of mold.  Mine yielded 4.

 

Combine mangoes, water, sugar and lemon juice in a blender; cover and blend until smooth.  Add yogurt, cover and blend again until well combined.  Transfer mixture to a 3-quart rectangular baking dish.  Cover and freeze for about 3 hours, stirring two or three times, until all edges are firm, but the center still soft.

Scrape the partially frozen mixture into a chilled mixing bowl.  Beat with electric mixed on medium speed until smooth.  Pour mixture into molds or paper cups.  Cover with lids or foil; if using foil, use a table knife to make a slit in the center of each foil section to insert the wooden stick.  Cover and freeze overnight.  To serve, remove from mold or peel off paper cups.

Sonia’s note: When I made it, I did not bother to freeze in the dish the first time. I poured it directly into the Popsicle molds and it worked just fine.

Make it a mango kind of summer!

Our Easter Dinner 2019

Easter Sunday was a beautiful day in our neighborhood...albeit a quiet one for us...

Had a surprise visit from the Easter Bunny, who left us a big basket filled with all sorts of surprises... enough to play with for a while...

I could not believe my eyes at all the goodies...! I felt like I was participating in a 'Chopped' episode while opening the mystery basket!

Later I set the table for our Easter celebration dinner

The table cover is a silk patchwork quilt I bought at a community yard sale.  The napkins were embroidered, made and given to me as a gift by my sister a couple of birthdays ago.   The flatware is Napoleon Bee by Wallace.  The white dinner plates are Washington Colonial by Vogue, found at the local Sally Store several years ago.  The salad plates are vintage by Edwin M. Knowles China Co.  pattern #41-8, and found at a local consignment shop.  The small plates under the white ramekins are also vintage, Eggshell Georgian by Homer Laughlin pattern #J43 N5 and found at Goodwill. The teacups and saucers are part of a small collection of assorted shapes and patterns.  The one at my place is /royal Stuart bone china by Spencer Stevenson, England (no pattern name), and the cup and saucer on Anthony's setting is Winford by Ekco International, made in Japan.  The goblets are part of a set of Federal Glass Madrid pattern pink depression glass I bought through Facebook Marketplace.  The teapot was a Home Goods/T. J. Maxx find, the glass tea warming stand is from Chantal Cookware Co., and the two little white bowls holding tea and sugar tubes were found at another local antique store.  There is a Japanese language chop mark underneath.   The square pink depression glass plate holding the asparagus was one I found a long time ago, but don't have a pattern name for it.

The reason I mention all of the above descriptions and brands, etc, is because I'm trying to do an inventory of my 'tableware closet'

Our tea selections were White Peach Oolong and Peach and Ginger Green Tea

 

 

Mixed greens, sliced pears, sliced strawberries, sliced scallions, caramelized pecan halves, crumbled feta salad.  
The dressing was made with honey, red wine vinegar, oregano, and thyme. No oil.

Braised asparagus with rosemary and bay leaves

Dribble a small amount of oil in skillet (I use avocado oil because it is light and has no taste)
Add the asparagus spears, fresh rosemary, and (I use) fresh laurel/bay leaves from my yard. Sprinkle salt & fresh ground pepper.
Braise or sauté turning the spears occasionally until tender but don't overcook.

 

Seared scallops in half butter and half blood orange infused olive oil served in a shallot and saffron cream sauce - sauce recipe from  Jeremy Goodwin of Single Man's Kitchen.  He used it with shrimp and used garlic.  I prefer scallops and used shallots.

Dry the scallops completely.
Heat a skillet and then add your butter or oil (as I mention above, I like to use a combination of half butter and half oil...and my oil of preference for scallops is a blood orange infused olive oil a friend got me hooked on several years ago)

Place the scallops, flat side down, in the hot oil and resist turning until you notice caramelization on the edges, usually about 2 -3 minutes, then turn over and cook for another 2 minutes on the other side. 

You do not want to crowd too many scallops in the pan at one time. You do not want to overcook them or they turn rubbery.

To make the saffron cream, original recipe called for garlic, I prefer to use shallots.

Saffron Cream Sauce

Heirloom garlic (or shallot), minced
Butter, about 1 Tablespoon
4 fluid oz cream
Small pinch of high quality saffron 
Parsley from the garden

Gently sauté until soft and translucent. Don't overcook or it will turn bitter.

Add the cream, saffron, and parsley, cook it down to desired consistency. The smell and color of saffron will start showing. 
It is important not to put any salt in this sauce, or the saffron flavor becomes too metallic.
Serve with the scallops and add chopped fresh parsley as garnish, if you wish.
You can use this cream sauce with lobster or shrimp also, but I prefer the scallops.

Caramelized Onion Custard

6 medium Vidalia or any other sweet onions, sliced thinly
3 Tablespoons butter
1 cup milk (I used half milk and whipping half cream)
3 large eggs
Fresh thyme
salt and pepper to taste

Using very low heat, sauté onions in butter in a large covered skillet for 30 minutes. Onions should brown a bit and caramelize. Let cool.

In a mixing bowl beat together milk and eggs, stir in thyme leaves, salt, and pepper.

Place cooked onion into a buttered baking dish, casserole. or divide into buttered ramekins.

Pour mixture over the onions in the buttered casserole dish - or individual ramekins - in a bain marie pan, and bake at 325 degrees until golden brown, about 40-45 minutes.

Garnish with sprig of thyme if desired (I forgot)

Since it was for just the two of us, I cut the recipe down to 2 medium onions, 1/4 cup milk, 1/4 cup whipping cream and 1 large egg.  Recipe found on line.

 

The little treat bags contain and assortment of shortbread cookies from Big Island Candies, in Hilo.  The white porcelain 'berry basket' is holding tiny egg shaped candies and chocolates.

Hope everyone had a wonderful and Happy Easter! 

 

 

 

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.