Sonia Tastes Hawaii

A Tea Party memory of long ago...

Our small Facebook Tea Group is having a 'Tea Party' today.  since we're all scattered in different parts of the world, and there is a virus that is keeping us home, we're celebrating it virtually...each of us is hosting our party at home, and sharing it with our story, photos, and menu, on the group site.  The theme of our individual parties are inspired by a memory, a song, a movie, a fairy tale, a favorite book, a certain flower, a different country...whatever we chose, as long as we shared it with the rest of our group. 

My theme is from a memory...bear with me for the backstory...

A few days after my 12th birthday, I embarked on a year-long adventure...My maternal grandmother and I flew from my home in Cuba to Key West, where her oldest brother, our (great) Uncle Park, picked us up in his car and drove us to her home in the Atlanta area. I was to attend school there.  I had been away from my family before, having spent weeks of summer vacations with cousins at their beach home and at another cousin's farm, but this was the first time I was going to be so far away, and for so long...I was excited and apprehensive at the same time...Although I had been to the States before, it had been quite a few years back...and not to attend school.

Before I knew it, time had flown and it was almost time to return home.  School had been fun; I had made a lot of new friends and I had one (of two) of the most memorable teachers I've ever had...I will never forget Miss Eleanor Burgess, and her kindness during the school year.  

It was in May of 1950, a few weeks before I was to return home...I'm not sure if the occasion was for Mother's Day or no particular reason, but my grandmother and my aunt took my cousin Jan and me to tea at the elegant 'Magnolia Tea Room' inside Rich's Department Store in downtown Atlanta.  (Photo above from public domain) The Magnolia Room was  a place where 'ladies who lunched' wore white gloves... I remember Jan and I wore our Easter outfits my aunt had made us...identical sun dresses in white pique fabric with little matching jackets...mine had blue trim and Jan's had pink.

For my tea party, I chose to serve the two items from the Magnolia Tea Room menu most requested, even to this day, by readers of the Atlanta Journal Constitution newspaper's food pages... which happens to be what I had chosen for my tea;  the 'Chicken Salad Amandine Croissant Sandwich' and the 'Frozen Fruit Salad' - photo below is how it was served in the tea room and taken from public domain

To set my theme, I wanted to use real magnolia blossoms.  I live in Hawaii.  Magnolias do grow here in certain places, but they're not prolific...In our town, I know of only 4... three of them in a park and one in the front yard of a business near the library...I decided to take my chances and ask permission at the office place rather than get arrested for cutting flowers in a park... Permission was given, but as the lowest blooms were still too high to reach from the ground, I drove my car right under the tree, and with the (reluctant) help of my son, and having the front right tire at an angle, risking life and limb, I used that as a step up and climbed on the hood of my car... Uh-huh...I can just imagine what people thought as they drove by...an old lady up on the hood of her car, cutting limbs from a magnolia tree. Luckily I did not fall and break any old bones. 

So, flowers in hand, and menu all set, my son and I replicated as best we could, my memorable first tea room visit ...

My table was set on the back lanai...dark green corrugated  silk tablecloth, made as a gift to me from a friend who lives in Tampa, moon flower a print napkins (the closest I could come to magnolias), Williams Rogers 'Primrose' flatware, Roscher & Co white Basketweave dinner plates, Assorted patterns of Pink Depression Glass pieces (most of them a Hilo Marketplace score), Edwin M, Knowles salad /dessert plates (a consignment store find), Eggshell Georgian by Homer Laughlin smaller plate (a Goodwill find) under the Pink Depression bowl and I cannot read the mark on the bottom of the tea pot, but it's one of my most favorite ones...The magnolia blossoms around a glass 'hurricane' candleholder, bought at a friend's state sale.

My version of the Chicken Salad Amandine Croissant Sandwiches, using mini croissants,  and the Frozen Fruit Salad...I also made the little savory cheese cookies using a simple recipe for cheese straws...almost forgot they were in the oven, they got a little bit too done... The tea I served was White Peach (of course!) Wuyi Oolong from Stash, one of my favorite teas. 

I will always have fond memories of my very first 'tea adventure' in a proper tea room...and it could not have been more memorable than at the Magnolia Tea Room in Rich's Downtown Atlanta store...alas, no longer there!

Not as pretty as their presentation...but it was delicious and just as I rmembered

The subtle scent of the magnolia blossoms bring back many warm memories of my life in the South... Y'all come back to visit...you hear!?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Nochebuena in Hawai'i 2019

 

At first we had planned a picnic by the bay as an early Christmas get-together with friends on Sunday 22nd...the weather was truly frightful and it didn't work out...  so we finally decided to turn it into an 'indoor picnic' a la our own style for a different kind of Nochebuena (Christmas Eve) 

I had planned on a seafood paella for the picnic, so that's what I made.  Instead of meeting at the park by the bay as originally planned, we met at our friend Sharon's home. 

I wanted the table to be colorful and festive and yet not too 'Christmasy' so I went with lots of color.  

 

The colorful bowls are originally from Pier 1 but were a thrift shop find... they only had 4 and I got them all...there were also dinner and salad/dessert plates, but I did not care for the combination of colors in them... the 'tablecloth' in red with tiny white dots was yardage also found at the same thrift shop... The table runner was a Pier 1 purchase about 5 or 6 years ago...the clay cazuelitas I've had for some time, as well as the lantern, the blue stemware, and the flatware.  The greens in the centerpiece are allspice leaves from a tree in my yard and branches of a prickly conifer found at a higher elevation not too far from our house.  The Meyer lemons and oranges are from my yard. 

I used napkins of different colors, pulled from the runner and the colors in the bowls, for each setting... Sharon's was orange

 

Anthony's was the teal - aqua

 

 

Galyn's was yellow...

 

 

...and mine was red 

 

 

The napkin around the sangria pitcher features all of the colors

 

 

This is a very simple sangria... a robust red wine, orange juice, and ginger ale.  Orange slices were added.  Salud!

 

The paella was cooked at home...Anthony peeled the shrimp and lobster tails while I started cooking the rice.  When I make paella, I cook the rice as if I was making a risotto...small amounts of liquids added while stirring...letting the rice absorb of that goodness, little by little, and adding more liquids as needed until the grains are full to bursting.

My Easy Shellfish Paella

2 cups Spanish rice or medium-grain rice

3 Tablespoons extra virgin olive oil or avocado oil

1 large yellow onion, chopped small

3 garlic cloves, minced

2 - 3 bay leaves

2 large pinches of Spanish saffron threads soaked in the juice of a lemon (*)

1 teaspoon Spanish sweet paprika

a small pinch of cumin (optional)

32 ounces vegetable, chicken, or shellfish broth (**) 

1 large can beer (your preference)

Liberal amounts of dry Spanish sherry or dry white wine

1 pound sea scallops, bearded and cleaned

1 lb prawns or large shrimp or your choice, peeled and deveined

4 small lobster tails (about 6 oz each)

About a cup or so of petit pois (small English peas)

Roasted pimento strips

In a large pot, bring 3 cups of water to a rolling boil. Add the lobster tails and let boil very briefly (1-2 minutes) until pink. Turn the heat off. Remove the lobster tails with a pair of tongs. Let them cool, then peel the shells and reserve along with the shrimp shells if making your own shellfish broth...of course, if making shellfish broth, do not discard the lobster cooking water. Reserve the lobster tail meat until you're ready to finish the dish.

Heat the oil in your paella pan and add the rice. Sauté for a couple of minutes, add the onions, garlic, and bay leaves...continue sautéing until onion is translucent but being careful to not burn the garlic. Add the saffron, sweet paprika, and pinch of cumin (if using)

Start adding your liquids, about a cup at a time, stirring as you would risotto, and let the rice absorb almost all liquid before adding more. Continue until the rice is nicely plump and liquid is almost all absorbed.  Add and mix in the shrimp and scallops towards the end, when just a small amount of liquid is left to be absorbed, so that they too can absorb the flavors but not overcook and become rubbery.

When all liquid has been absorbed, add the lobster tails, the pimento strips, and the petit pois.  Sprinkle with a bit more of the dry sherry or white wine, cover, and place in a very low oven until ready to serve, but don't let it sit in there too long, or the shellfish will overcook and the shrimp won't 'pop' when bitten into. Discard the bay leaves before serving.

(*) Place the threads in the bowl of a mortar, ceramic, or glass bowl.  Soaking the saffron threads in lemon juice seems to help release more of the color and flavor.  After about 10 minutes, crush them with the pestle or a stainless steel spoon. The lemon flavor will blend well with the rest of the liquids.

(**) If making shellfish broth, the easiest way is to  use the discarded shrimp and lobster shells by first roasting them in the oven or even sautéing in a skillet with a bit of olive oil drizzled over them; put them in a large pot filled with the lobster boiling water, if desired, add some aromatics, such as a chopped onion and a bunch or parsley, bring to a boil, then turn down to simmer until desired flavor.  Discard the aromatics before adding broth to the paella.

 

Dinner is served!  Sharon made a simple salad that was perfect with the rich paella...a mixture of leafy greens and sliced avocadoes, with a very nice garlicky dressing... Galyn brought bread, which he sliced and added garlic butter...and he contributed the wine for the sangria, plus apple cider.  Not pictured, Sharon made a delicious tiramisu for dessert!

 

 

A friend in Australia has a plate I admire very much...around the rim, in cursive letters, the following sentiment is written:

"The best memories are made when there is laughter around the table"

...there were memories made last evening...Great friends, delicious food, and lots of fun and laughter! 

 

I wish you all, a very...

Merry Christmas and Happy New Year!

Felices Navidades y Feliz Año Nuevo!

Mele Kalikimaka and Hau'oli Makahiki Hou!

Whether you are experiencing swaying palms or lovely snow scenes, I wish you a very Merry Christmas and an extremely Happy 2020!

 

Another year...another birthday...

I am officially 82 years old!

Every birthday I can celebrate now is a milestone birthday...I am trying to not take the days, weeks, months, and years for granted...for each is a gift to be savored... So Happy Birthday to me, one more time!

Since my son was having surgery yesterday, June 20th, just a day after my birthday, I told him I did not want a lot of hoopla this year...let's keep it low key and maybe just picnic at a park...

I was thinking more along the lines of buying Bânh-mi sandwiches from Le at Le Yellow Submarine food truck and just going to a park to eat... well, it turned out a bit more elaborate than that!

Anthony called our friend Galyn, who talked to our friend Sharon and they decided to take care of the food...all Anthony and I had to do was bring ourselves and the table settings.

Anthony had a doctor's appointment, so we decided to meet at our favorite little covered pavilion at the Wailoa River Park afterwards...I had no idea what to expect, but knowing Galyn, I knew it would be special...and it was!

Both Sharon and Galyn were there when we arrived...and Galyn was in full chef mode. He had brought a small collapsible table, two gas burners, and had things well in hand...and he was even wearing an apron from our old business, the Akaka Falls Inn, which was a B&B, Cooking School, Deli, & Gift Shop many years ago.

 On the stove, his own combination of Shrimp Scampi & Cheese Ravioli...(it was delicious!) while garlicky bread 'knots' were steaming in the smaller pot.

The table settings

Ice cold Moscato di Asti for a birthday toast, and a block of Parmigiano to grate over the shrimp & pasta

On the menu: Shrimp Scampi & Cheese Ravioli, salad of mixed greens, cucumbers, avocado, and grape tomatoes; garlic bread knots served with delicious garlic butter, and the sweetest carrots, ever! I could have eaten them like candy!

Not a great picture of any of us, and evidence to the contrary... we really were having fun... 

Colorful and delicious!

...and instead of a birthday cake, I got Sharon's absolutely the best ever Tiramisu! It was heavenly and I'm still enjoying it!

Me...with one of my proudest achievements...

Thank you, Anthony, Sharon, and Galyn... for celebrating with me and making it such a beautiful day! 

Our Easter Dinner 2019

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

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

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

Later I set the table for our Easter celebration dinner

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

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

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

 

 

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

Braised asparagus with rosemary and bay leaves

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

 

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

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

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

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

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

Saffron Cream Sauce

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

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

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

Caramelized Onion Custard

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

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

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

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

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

Garnish with sprig of thyme if desired (I forgot)

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

 

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

Hope everyone had a wonderful and Happy Easter! 

 

 

 

New Year's Eve - 2018

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

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

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

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

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

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

Manchego cheese
Pickles & Olives 
Martinelli

Dessert:
Christmas cookies and other leftover Christmas treats..

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

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

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

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

 

 

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

 

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

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

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

 

Hau'oli Makahiki Hou!

Feliz Año Nuevo!

Happy New Year!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Christmas Eve 2018

 

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

 

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

After the candles in the centerpiece were lit...

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

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

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

 

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

 

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

Our menu:

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

 

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

 

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

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

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

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

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

 

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

 

 

Merry Christmas!

Felices Navidades!

Mele Kalikimaka! 

Ringing in the New Year!

 

 

Where did the year go? I know it's a cliché, but clichés are based on reality...and the reality is that the older we get...the faster the years seem to fly!

Our New Year's Eve was simple and quiet... We prefer to do an appetizer type meal rather than a full-on dinner...but I have to say, the dessert was spectacular!

 

 

Paté de Foie de Volaille avec Madeira on Toast Points

Plainly speaking, it is chicken liver paté with Madeira.  This is a simple, easy recipe, but delicious paté.

 

1 large onion, sliced or chopped

about 1 Tablespoon butter

1 pound chicken livers, coarsely chopped

1/4 Madeira (or dry Sherry)

Salt and fresh ground pepper, to taste

1 or 2 heads roasted garlic

1 or 2 (8 ounce) blocks cream cheese (depends on how smooth you prefer the paté.  I used only 1 for this version)

 

Enough slices of bread for each person, crusts trimmed, cut in fourths and then small triangles and then toasted, or make it easier on yourself and use Melba Toast

 

Sauté the onion in small amount butter to translucent.  Add the chopped chicken livers and sauté until livers are done, adding a bit (about 1/4 cup) of Madeira or dry Sherry to finish cooking. A touch of salt and fresh ground pepper, cover and continue cooking until all signs of pink disappear.

 

Meanwhile start roasting 1 - 2 heads of garlic with a bit of olive oil and balsamic vinegar.

 

In food processor: Process the blocks of cream cheese and add the chicken liver mixture. Squeeze the roasted garlic into the mix and process smooth.

 

You can add a bit of plain gelatin (a full Knox packet for 1 pound of livers) to the sherry before mixing it in, to give it a bit more body, but I never do.

 

YIELD: A lot!  Recipe can be halved or doubled

SOURCE: The original recipe with Sherry was mine.  A long time ago, my friend Andie suggested using Madeira after she tried it and another friend came up with the 'fancier' name 'Paté of Chicken Livers with Madeira' in French.

 

 

 

 

Swiss Fondue 

1 clove garlic, halved

8 fluid ounces dry white wine

1 teaspoon lemon juice

2 cups grated Gruyère cheese

2 cups grated Emmental cheese

1 teaspoon cornstarch

 

Rub the inside of the fondue pot with cut clove of garlic.

Pour in wine and lemon juice and heat gently until bubbling.

Reduce the heat to low, and gradually stir in grated cheeses, then continue to heat until cheeses melt, stirring frequently.

This stage can take a looooong time.

 

In a small bowl, blend cornflour smoothly with a bit of wine, then stir into cheese mixture and continue to cook for 2-3 minutes until mixture is thick and smooth, stirring frequently.

Do not allow fondue to boil.

 

Serve with fresh baked bread chunks...I like to serve it with sliced apples and mushrooms

 

...and the dessert...that took a little bit more effort, but the results...oh, my!  The original idea came from this post for Stuffed Pears in Puff Pastry I found on Facebook...but I decided to give the recipe a twist of my own...

 

 

 

Red Wine Poached Pears Stuffed with Custard & Wrapped in Puff Pastry

 

Prepare one pear per person. Follow the instructions in the video and recipe in the link above for peeling and paring the pears.  Poach in the wine  mixture.  My poaching liquid was a bit different than the one in the original recipe.

 

For the poaching liquid:

2 1/2 cup Merlot

1/2 cup water

1 stick cinnamon

1 vanilla bean

3 allspice leaves (crushed) (*)

1 sprig rosemary, about 4 inches long (*)

2 slices Meyer lemon (*)

1 cup sugar

plus 1 more cup for thickening syrup after pears are poached

 

(*) If you don't have fresh allspice leaves, use several allspice seeds, but the leaves give it a real punch.  The addition of rosemary to my version was a nice surprise. If you have no Meyer lemons, use any lemons you might have available.

 

I poached the peeled and cored pears in this for 18 minutes. After I took the pears out, I also took the cinnamon, vanilla bean, lemon slices, allspice leaves and rosemary sprig out, then added 1 more cup sugar and cooked down to syrup consistency.  Cool.

 

Meantime, while the pears are cooling, make the custard.  I used less milk than the recipe called for so that the custard would be rich and thick. Use whatever custard recipe you prefer, but use half the amount of milk called for.

 

Preheat oven to 400 F.  Follow the original recipe for adding filling of choice, and for wrapping with the puff pastry.  Bake the wrapped pears for 20 - 25 minutes or until golden.  

 

Cool for a few minutes, plate and dribble with the thickened wine syrup.

 

 

 

Serve all of the above with plenty of bubbly...!

 

May 2018 bring you and yours much joy!

 

 

 

 

 

Merry Christmas Morning Breakfast!

 

 Snow on our maunas

Sunny and bright

It's a coolish Christmas morning...

Palm fronds swaying...

Let's go sledding!

 

 

 

A sled, loaded with gifts and tasty surprises on our Christmas Breakfast table

 

 

Sunny Orange Juice, Coffee, 'Snowflakes', Spice, Applesauce, Pecan, and Date bread, 'Snowball' Cookies, and Chocolate -Mint Kisses for a bright Christmas Morning...

 

 

 

 

 

 

'Snowflakes' or Rosette Wafers (aka Chinese Pretzels in Hawai'i) take me back to care-free childhood Christmases when my mother used to make them for our Christmas morning breakfast..

 

 

 

 

 

 

Instead of 'Pheasants Under Glass'...we have 

Spice, Applesauce, Pecan, and Date bread slices, and 'Snowball' Cookies!

 

 

 

Minty Chocolate Kisses, anyone?

 

 

 

...and as we say in the islands...all pau! (the end, all done, finished, ended)

 

I hope your Christmas is as delicious as ours!

Merry Christmas, everyone!

 

 

Mele Kalikima 2017

Although I am always up for Christmas and in the past started planning, making lists, hosting parties, and decorating fairly early in December....this year, Christmas almost caught me unprepared.   Plans to get together with friends and gather greens for wreath-making fell through twice...and usually, by the time our annual Christmas party comes around, I already have the gifts for friends prepared... Not this year! 

It wasn't until the week before Christmas that I started baking...and ended putting gifts together almost at the last minute.  It wasn't until 2 days before Christmas that we got in the car and drove the backroads looking for greenery to use in a project I had thought of doing last year, but time got away from me...

There are not that many 'greens' that can be associated with Christmas growing in Hawai'i...but there is a place not too far from us, where we can find some conifers and other long-lasting greens after being cut. Not sure what they are, but I got something cedar-like and another that resembles (or could be) Sequoia sempervirens and the ever present long-lasting Uluhe fern...so that's what I brought home.

The light fixture over our back lanai 'dining table' was decorated with something 'resembling a wreath' by using a thin wire coat hanger I opened up and 'threaded' through the arms holding the candle-like light bulbs, then weaving the greens through, all around it, after first stringing the red ball ornaments from the arms and the wire by tying them with different lengths of gossamer red ribbon. Last, I added some tiny, battery operated star-shaped lights.. and Voilà...this is what passes for our Christmas tree this year!

 

I also dusted off some old, used candles, put them on a green lacquer charger serving as a tray, spread some of the greens and a few ornaments all around them, and Voilà...we have a table centerpiece...

 I also had two sizes of grape vine wreath frames and decided to join them to make one wider one...added some of the leftover greens I picked earlier.,..some red ornaments and Voilà....done!

 

We celebrate Christmas Eve, and that is when we have our main Christmas dinner.. I kept it simple...a baked spiral ham, roasted mini potatoes cut in half, drizzled with avocado oil, sprinkled with salt & pepper and later added a dollop of sour cream, to which I added fresh chopped parsley from our garden; I also served steamed asparagus drizzled in our delicious Meyer lemon juice.  It was not fancy, except for the dessert, which turned out delicious...(I played around with ingredients to come up with my own 'take' on a dessert made by a friend during Thanksgiving)

Heavenly Pear & Cranberry 'Pie'

Marzipan crust in bottom (I didn't have enough to go up the sides), a thin layer of Crema Catalana filling, fresh pears, fresh cranberries, and a streusel topping made with ground up candied ginger, macadamia nuts, sugar, cinnamon, and dotted with butter...

I did not peel the pears. I cut them in 1/2, then 1/4 and cut out the core and seeds and cut again in smaller pieces.

Juiced a Meyer lemon and placed the pear pieces in it so the pear wouldn't brown.

Meantime, I rolled out the marzipan into a thin layer and lined the bottom of the dish.

I made the Crema Catalana...did not use as much milk as I normally would, as I just wanted a thin layer of the custard. Ladled it over the marzipan layer.

Added the pear and cranberries.

For the streusel topping: I had some candied ginger in the freezer, left from a project of a couple of years ago...processed them in the food processor along with macadamia nuts, sugar, and cinnamon. Sprinkled on top and dotted with Kerrygold unsalted butter. Baked at 350 until bubbly and golden...the smells emanating from the oven were heavenly!

Amazingly, all of the components worked...although there were several sweet ingredients, the end result was not overly sweet.  It was light, and fragrant, and absolutely heavenly!  Wonderful hot but also delicious cold... 

Merry Merry and Happy Happy, everyone!

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!