Sonia Tastes Hawaii

Some People Don't Like Eggnog...

 

...can you believe it?

Eggnog has been a associated with the Christmas Holidays for ages... It was known as 'posset' in 14th Century Merry Ole England (later on Shakespeare made Lady Macbeth use it nefariously to drug the guards outside King Duncan's bedchamber) and was originally made by curdling milk with hot ale, Madeira wine or Sherry.  Eventually the raw eggs were added to give the drink a creamier texture and feel.

Our own President George Washington loved eggnog and had a favorite, quite boozy recipe...here it is, in his own words: One quart cream, one quart milk, one dozen tablespoons sugar, one pint brandy, ½ pint rye whiskey, ½ pint Jamaica rum, ¼ pint sherry—mix liquor first, then separate yolks and whites of eggs, add sugar to beaten yolks, mix well. Add milk and cream, slowly beating. Beat whites of eggs until stiff and fold slowly into mixture. Let set in cool place for several days. Taste frequently!!!

6 large eggs - pasteurized or tempered (* see below) - separated

1 cup sugar plus small amount for whisking egg whites - separated

2 cups whole milk

1 cup heavy cream

Dash of vanilla extract

1/2 to 1 1/2 cup bourbon, rum, or cognac

Freshly grated nutmeg, to serve

 

Separate the eggs.  Place yolks in a medium glass or ceramic bowl and the whites in a large (cold) stainless or copper bowl.  Cover the whites and refrigerate until needed.

 

Whisk the yolks with the sugar, adding the sugar a bit at a time to incorporate well, until smooth and creamy yellow.  

Whisk in the milk, cream, vanilla, and liquor until well combined.  Some recipes don't call for vanilla extract, but I like to add it.

 

Cover the bowl and refrigerate for at least 1 hour. The more liquor you add, the longer it will keep (**)

 

Just before serving, whisk the reserved egg whites, making sure the whisk, bowl and egg whites are cold.  If using a stand mixer, use high speed until the whites form stiff peaks.

 

Carefully fold the beaten egg whites and gently fold it into the eggnog mixture. No need to incorporate well, better if some of the fluffy foam floats on top.

Pour the mixture into a cold pitcher or punch bowl.  Serve in punch cups or glasses.  Grate some fresh nutmeg on top (commercially ground nutmeg will not taste as good as freshly grated). Some people like to serve it with a cinnamon stick as a stirrer...I don't care to do that, but at times have served it with a candy cane.

 

Remember, this recipe contains raw eggs.  It is recommended to use very fresh, organic eggs from a known source if possible, if not, then use pasteurized eggs or temper them.

(*) Tempering eggs: Heat the milk. Beat egg yolks. Add the heated milk to the beaten egg yolks little by little, beating steadily, so the yolks won't curdle. After all of the milk has been added, then pour the egg-milk mixture back in the milk pan and cook, at medium low for about 3-4 minutes. Cool it before adding all the other ingredients.

(**) Non-alcoholic eggnog should be consumed within 1 day; eggnog with 1/2 to 1 cup of liquor will keep for several days; and eggnog with 1 1/2 cups of liquor will keep for several weeks and continue aging and thickening quite nicely. (If aging for longer than a few days, transfer the eggnog to a sealed glass container or a mason jar.)

 

Cooked eggnog: If you'd prefer to cook your eggnog, warm the milk and cream in a saucepan over medium heat until just starting to bubble around the edges. Meanwhile, whisk the egg yolks together in a separate bowl. Slowly whisk the warm milk into the eggs, then return the mixture to medium heat and continue to cook, stirring gently, until thickened to your eggnog-y liking. Serve immediately or chill for up to 3 days before serving. For extra thickness, whip up 1 cup of heavy cream and fold into the eggnog before serving.

 

Even richer eggnog: Feel free to play with the proportions of whole milk to cream, keeping 3 cups total dairy. Heavy cream will make your eggnog thicker and creamier. Boozy eggnog will also continue to thicken in the fridge as it ages.

 

...and by the way, December 24th, Christmas Eve is National Eggnog Day...So do your part, and, as George Washington advised, taste frequently!

 

 

 

Crème de Vie (Cream of Life) the Cuban Style Eggnog

 

In spite of it's French name, Crème de Vie is a popular Cuban-style eggnog which literally translated, means “cream of life.” It is a traditional after-dinner drink, usually served in sherry stem glasses and commonly enjoyed during the holidays. 

Often given, in decorative bottles, as gifts to friends and family members. The two holidays it is most closely associated with are Christmas and New Year’s Eve.

2 cups sugar

1 cup water

6 egg yolks - pasteurized, if possible - save egg whites if making punch

1 can condensed milk

1 can evaporated milk

1 tsp. vanilla

1-2 cups rum, or to taste

Make a syrup by mixing the sugar and water in a saucepan and simmer for 3 minutes.  You may add a stick of cinnamon if you wish. Some people like to add a bit of anisette, but I prefer without it.

In a large bowl, beat the yolks until light yellow. If not using pasteurized eggs, you might want to temper the eggs to avoid any danger of salmonella contamination (see tempering instructions below)

Add the canned milks (condensed and evaporated), the vanilla, and the rum. Stir in the sugar syrup...You can do all of this in the blender, one batch at a time.

 

To temper the eggs:

Heat the milk. Beat egg yolks. Add the heated milk to the beaten egg yolks little by little, beating steadily, so the yolks won't curdle. After all of the milk has been added, then pour the egg-milk mixture back in the milk pan and cook, at medium low for about 3-4 minutes. Cool it before adding all the other ingredients.

Keep refrigerated until ready to serve.  Serve in shot glasses, apéritif, or Sherry stem glasses.

 

 

Crème de Vie Punch

You can use the same recipe as above but double or triple.  

Whip some heavy cream with small amount of sugar until thick, OR whip the egg whites with a small amount of sugar until glossy and peaks hold up.

Carefully fold whipped cream or whipped egg whites into the egg-milk mixture.  Sprinkle with grated nutmeg.

Serve from a glass punch or trifle bowl into glass cups.

 

More Gifts from your Kitchen

 

From a blog post made December 5th, 2006:

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

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

A couple of months ago I tried buying locally sourced vanilla beans in bulk, but was not successful, so ended up ordering about 100 vanilla beans from a mainland company to use in several gifts this year. 

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

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

Vanilla Sugar

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

If you are using vanilla beans that have been previously used for making vanilla extract, make sure the bean(s) are thoroughly dried before you put it/them into the sugar or it/they will develop mold.  The way I dry my used vanilla beans is to leave them out on the counter on kitchen or tea towels and let them air dry completely.  Turn them over a couple of times to make sure all sides are dry.

For every 2 pounds of sugar you pour into a plastic or glass container that seals tightly, add at least one or more (I add a few to mine, since I like a strong vanilla flavor) by sticking them into the sugar. 

Seal and leave for about a month. That's it!

To give as gifts, put a cup of sugar into a clear glass jar or container with a sealable lid - I like to use the canning jars with clamp lids and gaskets - Insert a bean, seal and decorate jar with a ribbon or a decorative holiday theme fabric cap.  Be sure to label it attractively.

Can be used when baking cookies, dusting on cakes and pastries, sprinkle over your oatmeal, or even to just to add a teaspoonful in your coffee or tea.....or use your imagination!

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

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

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

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

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

From a blog post made December 5th, 2006:

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

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

A couple of months ago I tried buying locally sourced vanilla beans in bulk, but was not successful, so ended up ordering about 100 vanilla beans from a mainland company to use in several gifts this year. 

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

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

Vanilla Sugar

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

If you are using vanilla beans that have been previously used for making vanilla extract, make sure the bean(s) are thoroughly dried before you put it/them into the sugar or it/they will develop mold.  The way I dry my used vanilla beans is to leave them out on the counter on kitchen or tea towels and let them air dry completely.  Turn them over a couple of times to make sure all sides are dry.

For every 2 pounds of sugar you pour into a plastic or glass container that seals tightly, add at least one or more (I add a few to mine, since I like a strong vanilla flavor) by sticking them into the sugar. 

Seal and leave for about a month. That's it!

To give as gifts, put a cup of sugar into a clear glass jar or container with a sealable lid - I like to use the canning jars with clamp lids and gaskets - Insert a bean, seal and decorate jar with a ribbon or a decorative holiday theme fabric cap.  Be sure to label it attractively.

Can be used when baking cookies, dusting on cakes and pastries, sprinkle over your oatmeal, or even to just to add a teaspoonful in your coffee or tea.....or use your imagination!

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

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

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

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

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

Holiday Gifts from your Kitchen

 

My original article appeared in the Hamakua Times of Honoka'a in November 2008

For many years I have been encouraging my readers to think about making your own holiday gifts instead of rushing helter-skelter shopping for items at the
last minute just to buy a gift that might or might not please the recipient.

What would be better than receiving a gift made with love and care by someone you love? ...and what would be better than making them in your kitchen?

I have also shared with you the ideas behind some of the gift baskets we enjoy putting together for family and friends.

All through the year we look for containers that are appropriate to use as a ‘gift basket’. It can be an actual woven basket, a tray, a colander, a flower pot, or a bowl…or anything else that can hold the rest of the items you will be adding.

We also like to collect unusual bottles; assorted new or vintage kitchen or table linens; even remnants of colorful tropical print fabrics, which can be easily cut with pinking shears or run-up on the sewing machine to make a simple hem. These I use as the ‘napkin-liners’ for our ‘baskets’.

In the past I have also shared ideas and recipes for making your own herbed vinegar and oils, simple jams and jellies and other easy preserves.

Here is one more idea that is not only simple to make, but also a lot of fun, and this is the perfect time of year to make it and have ready just in time for your holiday gift giving.

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

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

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

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

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

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

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

YIELD: 1-1/2 pints
SOURCE: "Coffee... the Frisky Berry!," Come Join the Feast column by Sonia R. Martinez for the Hawaii Tribune-Herald of Hilo, Hawaii, February 2003

 

 

Christmas from your Kitchen

Excerpts from an article I wrote for the Hawaii Tribune-Herald's December 2, 2003 edition.

Many years ago, I received a little cookbook as a gift that I found charming and very helpful. The title is 'The Perfect Mix', written by Diane Phillips and it was one of the first books replaced in my cookbook collection after the fire that destroyed our home and business.

Since then, I have also found many recipes for mixes both in the Internet and via friends who swap them like kids would trade baseball cards. Through the years I have made several of the mixes for `gifts in a jar' and the recipients had always commented on how wonderful they were.

In the last few years gift mixes have gained in popularity. They are fun to make and of course, to receive. They can be simple or they can be elaborate. Some include everything you need to make the finished product and some might need a couple of fresh ingredients, but they all remind me of the days when most gift giving was represented by something you had made yourself.

 

It tells the recipient that they are someone special because you took the trouble to make something for them. Another clue would be hunting for just the perfect `jar' or container in which to pack your gift. It is fun to check out yard and garage sales or thrift shops all during the year to collect empty jars and baskets. My favorite jars are glass ones with the clamp-on glass or porcelain lids and we love packing gift baskets with an assortment of goodies.

A gift in a jar can consist of almost anything. From mixes for soups, breads, rice medleys and all the way to deserts, they have the advantage of not being perishable, so the recipient is not `under the gun' to make use of your gift as soon as it is received.

The one and only rule for making `gifts in a jar' is to make sure a recipe card is always included with the list of ingredients and the method of preparation in easy to read instructions.

Consider how far and how well your gift will travel before you decide on what you will be sending. Depending on who the recipient will be, you might want to include some extra fun little touches… Cloth napkins are always appreciated; including a colorful plastic colander if sending a mix that includes pasta would be thoughtful; or even a few charming and unusual soup bowls if sending a soup mix.

Let your imagination take over and your homemade gift will reflect how much fun you had putting it together.

 

World's Best Bean Soup Mix

I made this mix for gifts about 5 years ago (update: now 19 years ago!) and received more compliments than for any other. Makes 40 cups for a total of 20 jars containing 2 cups each.

1 pound each of the following:
Navy beans, Great Northern beans, dried pinto beans, red beans, dried soybeans, yellow split peas, green split peas, black-eyed peas, dried lentils, dried large limas, dried baby limas and barley pearls.

Combine all ingredients in a large bowl or pan and mix well. Measure out 2 cup gift packages and store in airtight containers.

To my gifts I also added a small jar with a wooden lid filled with seasonings such as:
Salt, pepper, chili powder, dried rosemary sprigs from the garden and a crushed chicken bouillon cube for each. See quantities in the recipe card. You can also add dried minced onion and garlic to the seasonings mix. If you send a seasoning mix, take off the list of seasoning ingredients in the recipe so the recipient will not add more. Be sure to add a little note to the card listing the ingredients in the seasoning mix. DO NOT add MSG in the form of Accént or any other form as some people experience allergic reactions.

For the Gift Card:
WORLD'S BEST BEAN SOUP
Makes 2 1/2 quarts

1 package World's Best Bean Soup Mix
2 quarts water
1 ham hock
1 1/4 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon chili powder
1 large onion, chopped
1 clove garlic, minced
1 16-ounce can stewed tomatoes, crushed
3 Tablespoons lemon juice

Pour the contents of the bag or jar with the Worlds' Best Bean Soup Mix into a Dutch oven, large saucepan or small stockpot. Cover with water, bring to a boil and let it boil for about 5 - 10 minutes.  Skim foam, cover and let soak overnight.  
The next day add more water and the ham hock. Cover and bring to a boil. Reduce heat and simmer 1 1/2 hours or until beans are tender.  Caution: do not add salt until the beans are tender! Salt tends to make them take longer to cook to the right consistency.
Add the remaining ingredients. Simmer 30 minutes, stirring occasionally. Remove the ham hock from the soup. Take the meat from the bone, chop it and add it back to the simmering soup. Serve with homemade bread.

NOTE: Since this article appeared in the news paper, I have repeated this gift once, just a few years ago for several local friends.  The photos included are of this last time I gave the mix as gifts.  The second time I included large, heavy white porcelain mugs.

The second time, I used Baby limas, Large limas, Navy beans, Black beans, Great Northern beans, Light red kidney beans, Small red beans, Pinto beans, Garbanzo beans, Green split peas, Black-eyed peas, Green whole peas, Green split peas, Yellow split peas, Lentils, Pearl barley and the seasonings were: 

Swansons Flavor Boost concentrated broth liquid packets - chicken flavored with no MSG

Goya Adobo Seasoning with no MSG, Dried oregano, thyme and ground black pepper, Fresh garlic cloves, Amounts are up to you and depend on how much of the bean mix you put in the bags.

Instructions: Place the liquid packets of concentrated broth, the measured amounts of seasonings and the garlic cloves in Zip-lock small plastic snack bags. Add ham bone if you wish.

 

 

 

Peach Champagne Punch

My husband and I used to entertain a lot, especially around the Holidays and hosted a yearly Christmas Party at our river home.

This was my signature punch but had to always caution everyone........it goes down like silk and you don't realize how potent it is.........it really packs a punch.....(sorry for the pun!)

PEACH CHAMPAGNE PUNCH

1 bottle of Gold rum
1 pint Peach Brandy
1 1/2 pint Apricot Brandy
1 cup sugar

Put the rum, peach and apricot brandies in the refrigerator until ready to mix.  Pour them into a punch bowl and add the sugar, mix well to dissolve sugar.  Be careful as the sugar will make the alcohol mixture foam up.

Slowly add 6 bottles of champagne (very cold)

To make it less potent, you can add Ginger Ale or Sprite, to taste (very cold)

To keep it cold in the punch bowl you can add a wreath of frozen peach juice and Sprite or Ginger Ale. Beautiful if you add slices or cut up peaches and berries. To make a wreath, pour the frozen peach juice and soda into a ring or Bundt mold.

Serve in flutes or punch cups.

 

The Rituals and Colors of Christmas

Excerpts from past columns written for the Hamakua Times and for the Hawaii Tribune Herald...many years ago

The rituals:

In the last few of years I have noticed that I am spending less time with the hustle and bustle associated with the Holidays, but really enjoying them more. I think a lot has to do with our making most of the gifts we share with family, friends and neighbors, rather than running all over the place trying to buy something, anything, just so we can cross a name off our shopping list. The act of giving something you have made means so much more, since the recipient can see that time and care went into the conceiving and creation of the gift.

(photo: gift baskets for friends included all of the 'fixings' for a pumpkin, cranberry, & pecan sweet bread loaf, plus the recipe)

We work so hard to get ready for Christmas that by the time it gets here we are exhausted. Then Christmas comes and goes in a flash and there is the let down feeling that normally follows. I like the idea of observing the old fashioned “Twelve Days of Christmas”, to be able to stretch the Holiday for a few days, rather than one. One way this could be done is to hold some of the presents back and give out one per day. Open it, savor it, and enjoy it fully, before opening the next.

Another custom I enjoy very much is keeping an Advent Calendar. One year I made one myself by gluing the bottoms of 25 little gift-wrapped boxes (only the lids were wrapped) unto a green felt covered board. At the start of each day, a little box was opened and a token gift found inside; a little storybook, a jump rope, a spinning top, an ornament, etc. The box designated for the 25th had a tiny little Nativity set ensconced in it. My children thoroughly enjoyed opening each “day box” and the build-up toward Christmas Day was made gradually.

When I was growing up in Cuba I considered myself very lucky indeed. Since my mother is American, we received gifts from Santa Claus on Christmas Day and since we lived in a country that observed the Epiphany, or Twelve Days of Christmas, we received gifts again on January 6th, brought by the Three Kings!

The colors:

(photo: who says tropical flowers can't be used for Christmas?)

Some of you might question what do thoughts about decorating your home and a food column have in common, but for me the two go hand in hand, especially during the Christmas Holidays.

Recently a friend in Florida shared an item that appeared in The Free Lance-Star newspaper of Fredericksburg, Virginia, about herbs and greenery traditionally used for the Holidays. Mac Saphir, an Extension agent with the State of Virginia Cooperative who wrote the article says,

"Holly, spruce, fir and mistletoe have long been the traditional plants of the holidays".

He goes on to identify several other plants that have been long associated with the holidays. Of all the plants he mentioned, only two can be found growing in our islands.

The article started me thinking about how we all adapt and use what is available around us for decorating our homes.

We do grow some pines and certain types of cedars and at certain elevations even holly will grow, but of course, due to availability, most of these are not as popular here as they are in the mainland and most of our Christmas trees are imported.

For many years a friend has been very generous letting us top Portuguese cedars in her property. If the tops are skimpy, we wire a few trunks together to round out the tree. Since we first came to live in Hawaii it has been our own tradition to decorate the tree with little clear lights, fresh red anthuriums and top it off with sprays of golden popcorn orchids. All my mainland friends think it very exotic but some ask if we don't miss the pines, holly and mistletoe, which they use for the holiday.

(photo: Portuguese cedar, three trunks tied together to fill in the tree, decorated with fresh, live anthuriums and popcorn orchids for the starburst)

Last year I used long branches of rosemary from our own herb garden to make a large and very fragrant wreath for our hostess on Christmas Day. Boughs of aromatic silver dollar eucalyptus, that are grown right here on the Hamakua Coast, branches of Norfolk Island pines and even ironwood trees with their cute tiny pinecones are also appropriate, long lasting and fragrant when brought into the house.

(photo: Christmas arrangement using locally found flowers and greens)

Other long lasting blooms, which can be used in holiday arrangements, are the red torch gingers, birds of paradise and golden heliconias. Magnolia leaves and pods can be found in some yards in our area and I also like to use the `bud ends' of Loquat branches. Even the dried seedpods of the woodrose can be  intertwined into wreaths, garlands and other decorations.

Besides the cornucopia of fresh produce available, we are very fortunate that our Hilo Farmer's Market is teeming with exuberantly colored fresh tropical flowers which we can use for our own Holiday decorations.

(photo: taken at the Kino'ole Farmers Market when I was doing a demo on making a Tropical Fruit Ambrosia)

If you are a malihini who is still not used to celebrating Christmas in an island setting, and thinks you need snow for the Holidays, look around you… you will be pleasantly surprised at how beautiful a tropical Hawaiian Christmas can be.

(photo: friends Gail & Nancy, picking greens so we could make our Christmas wreaths)

(photo: Christmas wreath using native materials growing in the wild)

Non-Traditional Holiday Recipes

The Holidays seem to bring out the creativeness in me. Even though I use to be quite traditional about Thanksgiving and Christmas menus I always liked to experiment with at least one dish each year. Through the years, this led to our menu growing out of  proportion since many of the participants would complain if they didn’t see a favorite from the previous year added to the current year’s menu.

Following are a couple of recipes appropriate for the upcoming holiday season. They both have an unusual twist on the traditional recipe to give them that 'Tropical Taste'

Hawaiian Style Sweet Potato Soufflé 

I lived in Georgia, North and South Carolina for many years. This is my local version of the traditional sweet potato or southern yam soufflé.

4 cups cooked and mashed purple sweet potatoes
2 large eggs
1/2 cup sugar
1 tsp vanilla extract
1/2 tsp salt
1/4 cup coconut milk
3 Tsp melted butter

Combine all above ingredients and beat at medium speed with a hand mixer or in a food processor until smooth. You will notice something weird; the eggs will make the purple sweet potatoes turn green at first. Don’t let this throw you…, it will turn purple again as you continue to mix. Pour into a buttered 11 x 7 x 1-1/2 baking dish. Set aside.

Topping:
3 Tsp melted or softened butter
1 cup firmly packed brown sugar
1 cup chopped and roasted unsalted macadamia nuts
1 cup flaked coconut

Combine all above ingredients, stirring with a fork; sprinkle over sweet potato mixture.
Bake at 350 F for 35 minutes.

 

 

Orange Shells Stuffed with Poi

Everyone who has tried this loved it . . . including local kine!

4 oranges
2 lbs fresh poi, fairly thick (we call it one-finger poi)
4 oz Stilton Cheese or Hamakua Goat Blue Cheese (*)
Juice and pulp bits of orange
2 Tsp Dark soy sauce
Fresh cilantro, parsley or cress leaves
Edible flowers for garnish

Slice enough off each end of the oranges so they can sit flat on the plate. Cut each orange in half. Using a grapefruit knife (serrated curved blade), remove all pulp from the orange halves, leaving a hollow shell. Reserve the pulp and juice.

Place poi and cheese in bowl of food processor or blender - or you can mix the crumbled cheese into warm poi in a bowl. Add the soy sauce, all of the saved orange pulp bits and pieces and enough of the orange juice to soften the mix, but not enough to make it too liquid.

Fill orange halves with poi mixture. It can be placed in a 350 F oven for about 15 or 20 minutes before serving.

You can garnish with cilantro, parsley or cress leaves and small edible flowers.  The small individual geranium buds resemble little roses and look very pretty.
Line a plate, or tray with ti leaves and place filled orange halves on it for serving. Serves 8.

The photo doesn't really do them justice...This is a very tasty dish!

The Joys of the Season

 

Getting a bit ahead of myself here, but it is never too early to plan if you wish to entertain during the Holidays...The following are excerpts from columns written for The Hamakua Times newspaper.

December 1, 2016

As you drive from Hilo and up through the Hamakua Coast, you can tell winter has come to Hawai’i, mostly by-passing the Fall Season! Temperatures are cooler, the pink plumes crowning the old sugar cane stalks wave in the breeze like a rosy shimmering sea, and the flame red poinsettias are beginning to bloom everywhere. In Hawaii, these are the signs that herald the arrival of winter and the holiday season…

Photo: Queen palm fronds, ironwood greenery, laced with tiny lights and decorated with Japanese paper lanterns and Chinese jade decorations form a balance over our living room windows.

We tend to let this season get the better of us…we stress over shopping, gift giving, decorating, cooking…it is just too much! What if I tell you to STOP. Right. This. Minute!…take a deep breath, sit down and think through what you really want from this season…reduce it to the simplest form and then start from there.

Just remember, ready or not, Christmas will be here on schedule (unfortunately, not usually on our own schedule!)…so just take time to enjoy it and don’t let yourself get frazzled over the many things you hope to accomplish. Even the most exacting hostess has to start planning from the very first step. Just remember, if everything does not get done like you dreamed, in the end the most important thing is sharing with family and friends.

The magic words to help you with all your tasks during this busy time of year is “Be Prepared but Keep It Simple”

Christmas lights say "celebrate" any time of the year; weave strands of tiny white lights through your house, around window frames, through potted plants, along a fence, your entrance gate or tree limbs to create elegant, intimate, and inexpensive lighting.

Fill clear glass or crystal bowls and vases with Christmas ball ornaments for quick, simple and easy touches. A few potted poinsettias and lit candles in mismatched candleholders scattered around always add a festive touch. Remember to place a welcoming wreath on your front door.

Add holiday fragrance throughout your home by simmering orange or tangerine peels, cinnamon and cloves in water on back of the stove or in a crock-pot. Remember to replenish the water from time to time.

Add sparkle to your dining or buffet table by scattering shiny confetti and glitter on the tablecloth. Scatter your treasured collections among greenery all down the center of the table.

Photo: My collection of bird nests grace a plaid Christmas Eve table

For impromptu party preparations, keep your pantry, freezer and refrigerator stocked with an assortment of crackers, Melba toast, chips, canned crabmeat, and assortment of cheeses, frozen shrimp, frozen spinach and ingredients for several different dips. Frozen puff pastry sheets or shells are convenient to have on hand, as well as several ready-made deep pie shells in the freezer for quick pies and quiches. Don't forget large olives, a selection of pickles and cans of roasted nuts.

Fixings for dips and fondue are simple; just check on-line or your favorite entertaining cookbooks for easy ideas. Remember to provide chunks of artisan bread, crackers, sliced mushrooms and or sliced apples and other fruit to serve with the dips and fondues. Hint: sliced apples are delicious with Swiss Cheese Fondue!





Cake-like ladyfingers, instant puddings and jams make quick and colorful trifles served in clear glass bowls or wineglasses.

Photo: Tiramisu Trifle

Remember to stock up on beverages such as wines, beer, sodas, and don't forget to include some festive sparkling non-alcoholic ciders. You have the makings for a quick punch with a selection of fruit juices and non-cola fizzy drinks.

 

If you would like to entertain but have a large list of friends and don’t have room for a large group all at one time, plan two or three small parties, each a week apart…You already have the house decorated, so you might as well host a few little gatherings instead of one large one. Serve basically, the same menu with a few little variations to keep it interesting for yourself.

You can never go wrong with a Cheese and Fruit Tray:

For your tray select at least 3 different cheeses; different textures, colors and tastes; at least 3 different fruits (such as seedless green and or red grapes, apples, pears, figs). Add several little bowls of nuts; caramelized or spiced pecans, and roasted cashew or macadamia nuts. You can also add walnuts or hazelnuts, still in their shell. 

Don’t forget to provide cheese cutters, knives, spreaders, tongs, cheese forks, toothpicks and the nutcrackers and picks for guests to crack the nuts served in their shells!

Something I learned while serving as a judge in honey tasting contests, is that honey pairs deliciously with most cheeses! Honeys go well with aged cheeses such as Cheddar, Gruyére, Parmigiano-Romano or any other of the Alpine cheeses. We’re very fortunate on this island to have so many honey enthusiasts who happily work with their bees to provide us with excellent quality honey. So add a little pitcher or bowl of honey to your Cheese and Fruit Tray, and just remember, when buying honey, buy local!

At the end of the party, hand your guests a gift they can use as they leave; a handmade ornament or a gift from your kitchen such as jams, jellies, honey, chutneys or herbed vinegar you've made yourself.

…and if you have someone on your gift list who loves to cook, please remember that my cookbooks “From Soup to Nuts” or "Sonia Tastes Hawaii" would be just the perfect thing!

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