Sonia Tastes Hawaii

Hurricane Lane, Haiku & Cookies

Just a quick note to let everyone who contacted me via e-mails that we're fine.  Lane packed lots of water and apparently dumped it all on our side of the island...even though s/he (never heard if Lane was a boy or girl name!) was a few hundred miles away from our shores and on the opposite side of the island!

The village just a bit less than 3 miles north of us recorded 33.37 inches of rain in a 48 hour period...and that was data collected Friday at 10 am...it continued to pour huge amounts of rain for several hours after that...so I guess several rain records were broken all around the island...

We were well prepared; plenty of food, water, batteries, a battery operated radio, first aid kit, all our important papers and documents together, and everything needed on hand.  I've lived through several of these disasters and have learned to always be as prepared as I can be.

During this whole time, we were high and dry.  Our cottage is set on high ground and we didn't even spring a leak.  We lost power a few times, but the power company was on it and electricity resumed almost immediately each time.

Meantime, I read a lot, cooked stuff from the freezer (just in case!) and baked....and took time to write a haiku:

Thundering rain falls
Announcing visit from Lane
Cookies called my name...

(c) SRM 8/23/18

My Flourless Peanut Butter Cookies 

1 cup peanut butter - smooth or crunchy
1 cup brown sugar - well packed
1 egg beaten
1 tsp vanilla extract (optional)

Mix all ingredients and drop on parchment covered cookie sheet. Using fork tines, criss-cross to flatten

Bake at 350 for 8-19 minutes - depends on your oven. Sprinkle with brown sugar - if you wish - as soon as you take out of oven.

They will be very fragile, so very gently transfer to a cooling rack and let them cool. They will harden a bit more as they cool.

 

 

 

 

Fat Tuesday is Malasada Day in Hawai'i

Fat Tuesday, which is today, marks the end of all the carnival revelry and celebrations. In several cities around the world, this is the last day of Carnival or Mardi Gras.

During the early days of Christianity, the six-week period between Carnival and Easter meant that no meat, milk, butter, cheese and eggs were to be eaten, so the last day to indulge was Shrove Tuesday, the day before lent starts on Ash Wednesday .  This is the day when the mothers, grandmothers, and aunts would clean out the larder and use up all of the ingredients forbidden during Lent...and turn them into delicious pastries, cakes, doughnuts, waffles and pancakes...the last day to indulge in all of the deliciousness... and that is how Shrove Tuesday became known as Fat Tuesday

Photo: Malasadas to go, and a quote from a blogger who tried them for the first time: "Just in case you’re in the dark about malasadas like I was, they’re large, fried balls of dough tossed in sugar and happiness."

A malasada (Portuguese: malassada, from "mal-assada" = "under-cooked") (similar to filhós) is a Portuguese confection, made of yeast dough that are deep-fried in oil and coated with granulated sugar. They were first made by inhabitants of the Madeira islands. Traditional malasadas contain neither holes nor fillings, but some varieties of malasadas are filled with flavored cream or other fillings. Malasadas are eaten especially on Mardi Gras - the day before Ash Wednesday.

According to an old article in what was the Honolulu Advertizer newspaper, Fat Tuesday has been known as 'Malasada Day' in Hawaii for many years. Back in the mid 1800's when the wave of Chinese and Japanese immigrants sort of waned, and they had left the cane fields to start their own little enterprises, the sugar mills started bringing in Portuguese laborers from the Azore Isands. These were Catholic, so they brought in their own customs and traditions.

One of the traditions was to make malasadas using up all the meat by-products (eggs, butter, milk, shortening, etc) they had left in preparation for the Lenten Season.

In Hawai'i you can now find malasadas year 'round; they're traditionally made in the shape of little puffed pillows and sometimes filled with delicious fillings, such as Bavarian cream, guava, pineapple, mango, or liliko'i (passion fruit) custards, mousses, and curds.

Photo: Tex Drive In previous owner, Ada Pulin cutting malasada dough during a demonstration at a food festival, several years ago

Here is one of the most popular malasadas recipes, from Tex' Drive-In in Honoka'a, a few miles up the road from us, and the place where most everyone stops on the way around the island to go to Kohala or the Kona side when taking the north route.

Tex Drive-In Malasadas

1-1/2 lbs flour
3 eggs
2.6 oz butter
1/2 tsp salt
6 oz sugar (plus extra sugar to dust them with later)
2 (0.4 oz) Fleischman's Rapid Rise Yeast
1/3 cup evaporated milk
1 cup hot water

Mix 1 egg, butter, salt and sugar in mixer, at low speed until creamy

Add flour and yeast together, hot water and 2 eggs, until dough clings to dough hook like a ball. If dough is too thin, add more flour, a tablespoon at a time.

Let dough rise for approximately 30 minutes. Take dough from mixer and flatten out (about 1/2 inch high) on a clean, dry surface dusted with flour.

Cover with clean cloth and let it rise again for about 15 minutes. Cut in squares. Fry in shortening at 300 F until golden brown on each side. Roll the malasadas through sugar and serve hot.

Makes 16-18 plump pillow-like, Tex Drive-In size malasadas. They can also be filled with custard and fruit jams.

Photo: Frying malasadas during a demonstration at a festival, several years ago

Hawaiian Style Christmas Wreaths

 

The way some of us like to usher our Christmas holidays in Hawai'i...is foraging for natural material and making our lovely Hawaiian style wreaths...

If you don't have some of the plants growing in your yard or a neighbor that will let you pick them you need to get a special permit to go up to the Hawaii National Volcanoes Park grounds or up on the slopes of Mauna Kea to pick some of the greens, flowers and berries.

The permit is free and good for two days, and you need to display it on your car dash if you park anywhere to pick along the roads or forests.

 

The proper protocol for picking is to first "ask permission" of the forest deities as you enter the forest.  This is a must.  Brenda in photo above asking permission and making an offering of a ti lei.  Then you proceed to pick, but only what you will be using and not strip a bush or plant completely. A good rule of thumb to follow is to take only from 3 to 6,  3" tips from each plant, so as not to disturb the plant.

 

A group of friends likes to get together and forage for our natural material and have wreath making parties.  We meet at the home of a friend, then drive to the best foraging areas and spend a couple of hours picking and gathering...we later get together at the home of a friend and start making our wreaths, with a fun stop for a potluck lunch and then continue on until we finish... Gail and Nancy picking in one of our favorite areas.

My wreath during one of our wreath making parties in the photo above.

In many of the photos below illustrating the how-to, you will notice the use of the buds, blooms and green tips of  the ʻōhiʻa lehua which, since ancient time, has been considered a symbol of strength by the Hawaiians.  The flower is the favorite of Madame Pele and represents the Big Island of Hawaii...but in the last few years, conscientious wreath makers are not using any parts of this plant to avoid spreading the ōhiʻa  virus which sadly has affected a large portion of trees on the island.  These wreaths were made in years past, before we were made aware of the fungus.

Ancient lore tells us that you must not pick or wear the lehua blossoms on your way up to visit Kilauea Volcano, but it does not forbid you from picking or wearing it when you arrive or on your way out of the forest or Madame Pele will make it rain.  When we were able to pick from the trees, we always waited to pick them until we are almost ready to leave. 

Liz making one of her wreaths at another wreath making party.

We might not have the 'traditional' greens, berries and pine cones associated with a mainland Christmas, but there are many beautiful greens, flowers and berries to choose from when you go foraging for your own wreath material in the forests of Hawaii

Uluhe and palapalai, laua'e and whisk ferns are often used in the making of the wreaths, as well as 'club moss' and  Wawae'iole fern that resembles little clusters of chenille pipe cleaners.

The berries and the tiny, sort of prickly leaves of the pukiawe plant are also used.  The berries can be red, pink or white even on the same bush and the use of bits of this plant give your wreath a light airy look.

Another berry and leaves that are interesting to use is that of the 'ohelo, although we rarely if ever pick them in areas where the Hawaiian Nene, our State birds, make their home, because they like to feed on them.

Other plants such as the Uki grass are also used, especially when the "flower heads" have dried.  I also like to use the lance-like leaves of the koa tree

There are a few other bits of plant material and grasses I like to use in the wreaths but have not found the names of them yet...one grows in long piney shoots along the top of the ground and has plump and round black berries on them; another grows tall and straight and has leaves that are slightly fleshy.

 

Much of what we gather will age well as it dries and the wreaths sometimes can last years!

 

Supplies to take for harvesting:

Bags

Clippers

Water

 

....and please, no leaving opala (trash, refuse, litter, rubbish) behind when you leave! 

 

Supplies for making wreaths:

Straw wreath forms

Fern pins

Wire to make a hanging loop

Clippers

Wire cutters or pliers 

One of the perks of making Hawaiian Wreaths with all native material is that they usually dry well and can last a long time..long past the holidays.

If you buy the wreaths already made, they can run from $50 - $75 for one made on a 10" to $125 for a 12" frame and up to $150 or more for a large one made using a 14" to 16" frame.

 

Wrap a straw wreath frame with ti leaves.  - after removing the center stem. Secure the ends with fern pins (see the metal pins in the little plastic tub at the one o'clock position)

 

 

I like to cover the inside of the wreath with uluhe (Dicranopteris linearis) ferns, because it grows abundantly in certain locations and it dries beautifully. I also use some of the uluhe tips when making my "little bouquets' with the other fresh material.

 

 

Gather a few tips of different type materials and make small 'bouquets' with them...start placing and pinning them on the wreath form, all going the same direction

 

 

Continue making little 'bouquets' of fresh greenery, mosses, berry cluster and seed pods or spent flower heads - anything that looks good and will last while the wreath dries. Continue pinning them all going the same direction...as close to the previous little bouquet cluster as you can so as not to leave any gaps as the greenery dries.

 

 

Finished wreath, ready to hang or to use as a candle base... Mist with a water spray every day to keep it fresh as long as possible. I like my wreaths full and sort of 'free form" instead of following a pattern using the same type material to form designs. There are some lovely wreaths made following a pattern design, but I love the spontaneity of my 'free for all'

 

  

For more on Hawaiian Wreaths and wreath-making click on the following links:

Hawaiian Style Christmas Wreath Demo at Kino'ole Farmers Market

A Hawaiian Christmas Wreath Making Party

More Hawaiian Christmas Wreaths

 

The way some of us like to usher our Christmas holidays in Hawai'i...is foraging for natural material and making our lovely Hawaiian style wreaths...

If you don't have some of the plants growing in your yard or a neighbor that will let you pick them you need to get a special permit to go up to the Hawaii National Volcanoes Park grounds or up on the slopes of Mauna Kea to pick some of the greens, flowers and berries.

The permit is free and good for two days, and you need to display it on your car dash if you park anywhere to pick along the roads or forests.

 

The proper protocol for picking is to first "ask permission" of the forest deities as you enter the forest.  This is a must.  Brenda in photo above asking permission and making an offering of a ti lei.  Then you proceed to pick, but only what you will be using and not strip a bush or plant completely. A good rule of thumb to follow is to take only from 3 to 6,  3" tips from each plant, so as not to disturb the plant.

 

A group of friends likes to get together and forage for our natural material and have wreath making parties.  We meet at the home of a friend, then drive to the best foraging areas and spend a couple of hours picking and gathering...we later get together at the home of a friend and start making our wreaths, with a fun stop for a potluck lunch and then continue on until we finish... Gail and Nancy picking in one of our favorite areas.

My wreath during one of our wreath making parties in the photo above.

In many of the photos below illustrating the how-to, you will notice the use of the buds, blooms and green tips of  the ʻōhiʻa lehua which, since ancient time, has been considered a symbol of strength by the Hawaiians.  The flower is the favorite of Madame Pele and represents the Big Island of Hawaii...but in the last few years, conscientious wreath makers are not using any parts of this plant to avoid spreading the ōhiʻa  virus which sadly has affected a large portion of trees on the island.  These wreaths were made in years past, before we were made aware of the fungus.

Ancient lore tells us that you must not pick or wear the lehua blossoms on your way up to visit Kilauea Volcano, but it does not forbid you from picking or wearing it when you arrive or on your way out of the forest or Madame Pele will make it rain.  When we were able to pick from the trees, we always waited to pick them until we are almost ready to leave. 

Liz making one of her wreaths at another wreath making party.

We might not have the 'traditional' greens, berries and pine cones associated with a mainland Christmas, but there are many beautiful greens, flowers and berries to choose from when you go foraging for your own wreath material in the forests of Hawaii

Uluhe and palapalai, laua'e and whisk ferns are often used in the making of the wreaths, as well as 'club moss' and  Wawae'iole fern that resembles little clusters of chenille pipe cleaners.

The berries and the tiny, sort of prickly leaves of the pukiawe plant are also used.  The berries can be red, pink or white even on the same bush and the use of bits of this plant give your wreath a light airy look.

Another berry and leaves that are interesting to use is that of the 'ohelo, although we rarely if ever pick them in areas where the Hawaiian Nene, our State birds, make their home, because they like to feed on them.

Other plants such as the Uki grass are also used, especially when the "flower heads" have dried.  I also like to use the lance-like leaves of the koa tree

There are a few other bits of plant material and grasses I like to use in the wreaths but have not found the names of them yet...one grows in long piney shoots along the top of the ground and has plump and round black berries on them; another grows tall and straight and has leaves that are slightly fleshy.

 

Much of what we gather will age well as it dries and the wreaths sometimes can last years!

 

Supplies to take for harvesting:

Bags

Clippers

Water

 

....and please, no leaving opala (trash, refuse, litter, rubbish) behind when you leave! 

 

Supplies for making wreaths:

Straw wreath forms

Fern pins

Wire to make a hanging loop

Clippers

Wire cutters or pliers 

One of the perks of making Hawaiian Wreaths with all native material is that they usually dry well and can last a long time..long past the holidays.

If you buy the wreaths already made, they can run from $50 - $75 for one made on a 10" to $125 for a 12" frame and up to $150 or more for a large one made using a 14" to 16" frame.

 

Wrap a straw wreath frame with ti leaves.  - after removing the center stem. Secure the ends with fern pins (see the metal pins in the little plastic tub at the one o'clock position)

 

 

I like to cover the inside of the wreath with uluhe (Dicranopteris linearis) ferns, because it grows abundantly in certain locations and it dries beautifully. I also use some of the uluhe tips when making my "little bouquets' with the other fresh material.

 

 

Gather a few tips of different type materials and make small 'bouquets' with them...start placing and pinning them on the wreath form, all going the same direction

 

 

Continue making little 'bouquets' of fresh greenery, mosses, berry cluster and seed pods or spent flower heads - anything that looks good and will last while the wreath dries. Continue pinning them all going the same direction...as close to the previous little bouquet cluster as you can so as not to leave any gaps as the greenery dries.

 

 

Finished wreath, ready to hang or to use as a candle base... Mist with a water spray every day to keep it fresh as long as possible. I like my wreaths full and sort of 'free form" instead of following a pattern using the same type material to form designs. There are some lovely wreaths made following a pattern design, but I love the spontaneity of my 'free for all'

 

  

For more on Hawaiian Wreaths and wreath-making click on the following links:

Hawaiian Style Christmas Wreath Demo at Kino'ole Farmers Market

A Hawaiian Christmas Wreath Making Party

More Hawaiian Christmas Wreaths

 

Getting Ready for Thanksgiving

(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

The 8th Annual Natural Honey Challenge

Photo: The judges

Today, my son and I again participated as judges in the annual honey challenge.  This was the 8th for this event...my 7th and his 3rd time participating in this fun and 'sweet' event.  At the bottom of this post you can find links to the previous events in which I helped judge as well as a couple of columns for the Hamakua Times newspaper about honey and the honey challenge.

Open to all beekeepers statewide, honey has to be natural (no heating or alterations). This year the challenge had 97 entries and they came from Oahu, Kauai, Maui, Molokai and Hawaii Island.

Photo: some of the honey jars

The honey judged comes in liquid, solid, or as a slice of comb in glass canning jars. Honey jars from all over the state are sent in by a certain date; a number is assigned to each and the judges do a blind testing using a strict set of criteria.  Judging is based on Taste, Aroma, and Clarity / Texture; a judge can award up to 10 points for each for a possible score of 30 points maximum.

Photo: The venue - Komohana Agricultural Center

Photo: honey comb

 

Judging is done in 'flights' of 4 different honey jars per flight.  There were a total of 12 judges working in pairs. 10 judges sampled 4 flights of 4 entries each, and 2 judges sampled 5 'flights' of 4 entries each

Photo: The judges received beautiful bags filled with honey goodness...Mead and a shot glass, honey jar with wooden mini honey dipper, beeswax candles, a package with two bees waxed fabric food wrap, and a beautiful papaya. For some reason, the new program is not allowing me to post this one correctly...I apologize

A delicious lunch was catered by Dean Shigeoka of AJ and Sons of Hilo

 

For more information about Big Island Beekeepers Association, please click below on BIBA

BIBA
www.bigislandbeekeepers.com 

Facebook
www.facebook.com/pages/Big-Island-Beekeepers-Association/247033161978013 

To read more about previous events in Hawai'i click on the following

2010 - 1st Annual - no photos or write-up

 2011 - 2nd Annual - https://hamakuatimes.com/the-biba-honey-challengethe-view-from-the-judges-table-p1052-89.htm

 2012 - 3rd Annual - https://www.soniatasteshawaii.com/2012/11/a-honey-day.html

 2013 -  4th Annual - I did not participate as judge  - https://hamakuatimes.com/a-taste-of-honey-p1808-89.htm

2014 - 5th Annual - https://www.soniatasteshawaii.com/2014/11/a-taste-of-honey.html

2015 - 6th Annual - https://www.soniatasteshawaii.com/2015/09/the-6th-annual-hawaiian-natural-honey-challenge.html

2016 - 7th Annual - https://www.soniatasteshawaii.com/2016/10/the-7th-annual-natural-honey-challenge-2016.html

https://hamakuatimes.com/sweeter-than-honey-p2217-89.htm

 

 

 

Picnics and potlucks

Potlucks are a popular way to entertain or to gather a group of friends in the islands...with our year 'round climate being so nice - usually no lower than 60 or higher than 85 - potluck picnics are the way for our group to enjoy getting together...we have several favorite places, but any place near water seems to be our favorite, regardless of where it is.

Yesterday afternoon,the friends of Lili'uokalani Gardens hosted a concert in the park...several members of our hui (group) got together to enjoy the concert and, of course, food!  We're mising two of our'regular' hui members who could not be there...

 

Besides our smaller get-togethers throughout the year, our hui also hosts yearly events to which many friends and friends of friends are invited... The 'Unbirthday Party' is celebrated the last Sunday of July and our Annual Christmas Party is usually the Sunday before Christmas...all depends on what day Christmas falls...

 

Part of our hui with mutual friends...

 

Liz and Mike's youngest leaving the island after her visit home from Alaska, where she is currently living...

The above was during the "Castaways" party for Anthony's birthday a few years ago...

 

 

By the Sea, by the sea, by the beautiful sea...

 

The fun of grilling at Kolekole Beach Park

 

Feeling green...

The food is always amazing and trying to be concious of our environment, we and our guests all bring our own dishes, flatware, drinking vessels and napkins... paper plates, plastic utensils, styrofoam and other disposables are discouraged.

This past March

 

Memorial day, a few years ago...

 

below

At Bird Park - Volcanoes National Park andpicnic table at the Panaewa Zoo

The Soup & Bread Potluck 

At the Wailoa River Park...

So fun to have friends who enjoy doing the same things we do...get together, enjoy each other and celebrate life with food!

Let there be more potluck picnics!

My 3 Cookbooks

It's been a while since I've shared anything on the blog...So sorry, but too much has been happening..including a month-long trip to the mainland to celebrate my 80th birthday!

But I do want to share about my (slowly) growing collection of cookbooks...I now have 3 under my name...and besides a lot of work,  it is also fun and exciting...! There are (hopefully) a few more cookbooks in the near future!

Here is a little bit of info about my 3 cookbooks

Tropical Taste – $10
Self-published in 2001 - second printing 2004
A collection of 3 years’ worth of monthly articles published in the Hamakua Times newspaper (Honoka’a) – Selected as a Best of the Best of Hawaii Cookbook by Quail Ridge Press - no photos, but a lot of interesting information and great recipes.

The recipe for the above 'guava shells in syrup can be found on page 11 of Tropical Taste

From Soup to Nuts - $23
Published by The Larry Czerwonka Co – Hilo, in 2015
As the title implies, it contains recipes for a complete menu, start to finish, including how to easily make your own stocks and broths, plus many hints and tips to make your time in the kitchen more enjoyable. Also, a wonderful guide on how to take the best advantage of your freezer. Full of beautiful full color photos!

https://www.facebook.com/From-Soup-to-Nuts-898254610257322/

 

The recipe for the above 'traditional gazpacho' can be found on page 18 of From Soup to Nuts

Sonia Tastes Hawai'i - $24.95
Published by A Wealth of Wisdom LLC – Keauhou, Kona - just released May 2017
Collection of 5 years’ worth of articles and recipes inspired by the farmer’s markets and CSA farmers around Hawai’i Island.   First published in Ke Ola Magazine and Ke Ola Weddings & Special Events Magazine. - Photos that appeared with the articles are included. 

https://www.facebook.com/soniatasteshawaii/

 

The recipe for 'warabi and shrimp salad' above can be found on pages 18 and 19 of Sonia Tastes Hawaii

Shipping information:
USPS rates - anywhere on Big Island:
1 - Manila Envelope/not padded - $3.93 plus cost of book
Can fit only 1 book
Insurance extra
Tracking available

USPS rates - anywhere in the USA
2- Ready Post Envelope cost $1.19
Cost of shipping 1 book $3.93
Total shipping cost for 1 $5.12 plus cost of book 
Insurance extra
Tracking available

3 - Padded Ready Envelope cost $2.19
Cost of shipping 1 book $3.93
Total shipping cost for 1 $6.12 plus cost of book 
Insurance extra
Tracking available

4 - Priority Flat Rate Envelope $6.65
Can hold up to 2 books
Cost of each book  x number of books plus $6.65
Automatically insured for $50*
Tracking automatically available
* insures cost of 2 books
if another book is added, extra insurance can be purchased
If interested in purchasing and having it shipped I need to have your address, how many books, and shipping method you prefer.

If local and we can meet in Hilo when mutually convenient, then I can deliver and you can pay me then.
Money Order, Check or PayPal... although PayPal seems to be taking a fee lately.

I can be contacted via e-mail - cubanwahine@hawaii.rr.com

https://www.facebook.com/sonia.r.martinez

 

The Brunch Bunch

Breakfast meals and brunches are usually some of the hardest to put together when hosting a group, be it family or guests; especially for the inexperienced cook, since most or all the dishes on the menu need to be ready at the same time. 

My solution is to make several lists!

First decide how many people you feel comfortable inviting at one time.  Make a list. 

Can you sit everyone at table or should you serve buffet style?  Do you have tablecloths, napkins, enough matching dishes, flatware and glassware or will you be using disposable serving ware? (*) Make a list of the items you will need for the type menu planned. 

Make your guest lists and send the invitations at lease 3 to 4 weeks ahead.  Remember your guests might have very busy lives and need to plan ahead of time.  Be sure to specify a day at least a week ahead of the brunch for the RSVP deadline.  It will make it easier on you to know that far ahead how many to expect.

Plan the menu around a few simple ideas or be as elaborate as you feel capable; just make sure you are comfortable with the plan.  After deciding on menu, make three lists; one for the menu broken down into recipes for each dish; one for the grocery staples that can be bought ahead and one for the fresh items you need only a day or two before.

To make the process easier, take each recipe apart, item by item and place the items on the appropriate list, ie: " Staples or Last Minute.

Make lists on what can or should be done when and post them on a planning board either in the kitchen or your ˜office space", along with a good calendar with large squares so that you can put on each date what can be done that day. 

By looking at the menu list and the grocery lists you can decide what staples can be bought even a week or two before the brunch.  Buy them and store with notes of 'do not touch' if you have family members who make use of your pantry stock.

A few days before the brunch, look at your menu again and take each recipe apart, step by step, and see what can be done (prep or cooked) a day or even two ahead. 

Peel and chop veggies and store them in individual plastic baggies until needed. Things like bacon can be fried a day or two ahead, wrapped and stored in fridge.  Hard-boiled eggs can be done and even peeled a day or two ahead.  Poached eggs can be done a day ahead and stored in bowls of water in the fridge, then taken out and placed in warm water an hour or two before they are needed. 

The day before the brunch start setting your table(s); pull out and wash all the dishes, flatware, glasses and serving ware you will need.  Start placing them where you need them. 

Buy or make your table arrangements.  Be creative.  Don't fall back on the usual, but look for items around the house that will fit the theme and use them to liven up your table.

By doing as much as possible during the weeks, days and hours before your guests are scheduled to arrive; you will have accomplished most of the work and will be less harried and also less apt to make last minute mistakes...and if you make mistakes, they happen even to the most seasoned cooks, so go with the flow and don't worry about it.  Probably only you will know that you made them. 

 

My last advice is this; don't sweat the small stuff.  Enjoy your party!

 

Lists needed:

Guest list

Menu list

Grocery list

Serving ware list

Beverage list

 

(*) If you opt for disposable, there are companies that sell compostable serving ware, from dishes to napkins to flatware. Some of them in pretty designs! 

In today's lifestyles so full of clutter and trash, try to be a bit green and do your part.  If you don't compost, find a friend or neighbor that does and would be happy to take the compostable serving ware from you. 

Sonia Tastes Hawai'i - the book

Sonia Tastes Hawai'i
Recipes inspired by the farmers markets of Hawai'i Island

There are at least 25 farmers markets on Hawai'i Island and I visited all of them, at one time or another, for a special series I wrote several years ago.

The articles and recipes found in this book were inspired by my visits to all those wonderful farmers markets and CSA farmers, and were shared as regular columns in the 2012 - 2016 issues of Ke Ola Magazine Hawai'i Island and as special features in Ke Ola's Hawai'i Island Weddings, Honeymoons and Special Occasions Magazine

Book content and photos: Sonia R. Martinez
Book design, and editing: Renée Robinson
Book published by: A Wealth of Wisdom LLC, Keauhou, HI

 

Front cover:

 

You will find five years worth of columns and special articles...

The book will be available soon...within the next few weeks.

We will be taking pre-orders and they will probably be shipped after the 1st of June.

You can pre-order your autographed copy (more details later), and the book will also be placed in several of your favorite book stores and retail venues.

The listed retail price is $24.95, plus whatever shipping costs, if it's to be shipped.

There is a wealth of information about the produce and fruits featured, plus recipes,  hints, and ideas of what to do with them.

People who contributed recipes, or those who were present at certain events featured in the stories are also mentioned...some of these people are also found in some of the photos 

It is a fun book to read (if I must say so)...as I found out while reading the galley copy...

A list of retailers and other venues in which the book will be found will be shared later.

 

Back cover:

Pizza night with wonderful friends

 

An invitation to Fran & Jim's is always fun...Last evening was no exception.  Several pupus, deliciously spicy crawdads, four different pizzas, a huge salad, lots of wines and three different desserts for 10 people!

Below, the view from their lanai

Guests brought some pizza toppings and desserts...Fran put together all the pizzas

 

Array of pupus to munch on while the first pizza was being put together and baked

 

Spicy crawdads!

Crayfish, also known as crawfish, crawdads, freshwater lobsters, mountain lobsters, mudbugs or yabbies (depending on part of the country where you find yourself) are fresh water crustaceans resembling small lobster, to which they are related.  These were locally sourced from island streams.

 

The first pizza: Mozzarella, caramelized onion sprinkled with Herbs de Provence, Kalamata olives, anchovies and Prego.

 

 

The second pizza: Mozzarella, sausage, garlic fried spinach, mushrooms and Prego

 

 

Third pizza: Mozzarella, prosciutto and fresh arugula added after baking, and Prego

 

Fourth pizza: Mozzarella, queso fresco, fig butter and ground walnuts

 

 

All were delicious, but the last one was the overall winner!

 

 

Not a great picture, but you get an idea of Fran's pizza oven...

 

 

One of several table arrangements...flowers from Fran's yard in a hand-made ceramic bowl

 

Jim grows orchids and there are always lots of blooming orchids all over the house

....and as usual, a good time was had by all!