Sonia Tastes Hawaii

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

New Year's Morning Breakfast!

 

New Year's Day 2017 dawned wet and cold...we were meeting friends about mid-day for their traditional First Sunday of the Month Beach Day, and this Sunday just happened to also be the first day of the year... As usual, it was fun to get together with friends, good food, lots of fun conversations and loads of laughs...I can say we did welcome the year with lots of happy laughs!

 

 

Meantime, I was wondering what to prepare for our very first meal of the New Year...and considering what I had in the fridge, it didn't take a lot of imagination to decide...This is a little dish I first tried a long time ago, when I was living in Florida...Last time I made it was for a Christmas morning brunch at our Inn in Honomu quite a few years ago, with our friends Cathy & Georgia.

The recipe comes from a fun cookbook, "The Silver Palate Good Times" by Julee Rosso & Sheila Lukins (c) 1984.  I have all three of their cookbooks and at one time, (back in the day), used to cook from them quite a bit... I had forgotten about them, through the years, but several of the recipes have become part of my own repertoire de cuisine ;-)

The recipe as it can be found on page 122 of the above mentioned cookbook and below, how I made it this time.  Listed are the ingredient amounts for EACH portion, so you will need to make allowances for however many portions you will be preparing.

Sunny Baked Eggs, toasted baguette slices and Virgin Mango Mimosa

 

Sunny Baked Eggs

 

1 Tablespoon chopped parsley

1 1/2 Tablespoons minced ham

1 1/2 Tablespoons cubed Brie

2 eggs

1 Tablespoon heavy or whipping cream

Salt & freshly ground pepper, to taste

Preheat oven to 400 F

For each serving, toss the parsley, ham, and Brie together in a 3-inch-wide ramekin.  Break the eggs over the ham and Brie mixture and drizzle the cream over the eggs.  Sprinkle with salt and pepper, to taste.

Place the ramekins in a baking pan and pour hot water into the pan to come 1 inch up (to the rim of) the ramekin.  Bake 15 - 20 minutes. depending on how set you like your eggs.  Serve immediately.

My version:

I did not chop the parsley, just used the top leaf clusters.  I cubed the ham and the Brie.  I used just one egg for each of us.  I did not have cream on hand, but had sour cream...I dabbed a bit of sour cream and mixed it in with the ham and Brie...it worked well.  I did not bake them using the bain marie (water bath in the pan) method; I just placed the clay cazuelitas on the oven rack....that also worked well.

I like to serve them with slices of toasted baguette.  I prefer my eggs slightly runny and cooked my casserole just 15 minutes.

 

Bon Appétit! 

 

Welcoming the New Year...

Just us two, to celebrate and welcome the New Year...my taste buds were calling for seafood, so that was on our dinner menu.

Tray:
Sea Scallops sautéed in blood orange infused olive oil
Slices of Meyer Lemons
'Ahi Sashimi drizzled w/smoky soy sauce
Pickled ginger & wasabi paste

In the clay cazuelas:
Shrimp Scampi with lots of bread to sop up the juices

 

 

One of the fun things about living in Hawai'i is the sharing of so many different customs and traditions throughout the year.  The Japanese custom of placing Kadomatsu to guard the front entrance to a building or house for the New Year is one that many who live in these islands embrace; however, I broke tradition and used ours as part of our table arrangement last night.  After dinner, I moved it and it now sits on the baker's rack by our front door. My kadomatsu bamboo pieces were a gift from a friend who is no longer with us and I can't bring myself to burn it, as it is traditionally done...I used the traditional pine boughs and bamboo branches, but I also added some allspice greenery from the yard, and three pin cushion Proteas, which remind me of fireworks.

 

 

 

One of my favorite shellfish is sea scallops...not easy to find in our town, but managed to find some at the last minute.  Friends from Arizona have keep me supplied with a delicious olive oil blend that is manufactured almost in their back yard. Queen's Creek Olive Mill's Blood Orange infused olive oil is a perfect flavor for cooking sea scallops.  There are other brands available, but this is the one I was introduced to by a long-time foodie friend and it's the one I have received as gifts for several years now! 

I simply place the scallops in a small colander and sprinkle them with a little bit of salt just a few minutes before cooking. Not too far ahead of cooking so they don't lose all moisture. Heat the skillet and add a pat of butter and a couple of tablespoons of the oil; when hot, start adding the scallops, one by one, and sauté on each side until they show slight caramelization.  Set them aside until all scallops are cooked...and serve.

The slices of lemon are half of a Meyer lemon...delicious when sprinkled on the scallops, if you wish... the other half was used in the Scampi.

 

 

Another New Year's custom borrowed from the Japanese is to serve 'Ahi tuna, and you can expect the price to rise as the year ends, but we found some at a local supermarket for a reasonable price...I sliced and served it as sashimi, drizzled and marinated for about 10 minutes in a combination of soy sauce with a few drops of 'liquid smoke' to give it a slight smoky flavor; pickled ginger and wasabi paste on the side.

The parsley is not just for garnish.  I love the taste of parsley and the combination with the 'ahi is delicious...

 

 

Shrimp Scampi

2 Tablespoons butter

2 Tablespoons olive oil

4 garlic cloves, minced

1/2 cup dry white wine

Sea salt, to taste

Red pepper flakes, to taste

1 pound shrimp, 16 - 20 count

Fresh parsley, chopped

Lemon juice - I used half a Meyer lemon

 

Heat a sauté pan on high heat then reduce to medium high heat. Swirl the butter and olive oil into the pan. After the butter melts it will foam up a bit then subside. If using unsalted butter, sprinkle a little salt in the pan. Stir in the minced garlic and red pepper flakes.

 

Sauté the garlic for just a minute, until it begins to brown slightly at the edges, (don't over brown or it will turn bitter) then add the wine. Cook just a couple of minutes to reduce the wine.

 

 

 

 

 

Add the shrimp and stir to coat them with the butter, oil, and wine sauce. Stir them so they are in an even layer in the pan. Increase the heat to high and cook for two minutes or until shrimp are slightly pink, then turn them over to cook on the other side. Continue to cook on high heat for another minute.

 

Remove the pan from the heat. Sprinkle the shrimp with the parsley, and lemon juice; toss quickly to combine.

 

Serve as is, with crusty bread, over pasta, or over rice (for a gluten-free version)

 

Note: as I mention above, I love parsley, so I add more chopped parsley than most people would...

 

 

Wishing everyone a healthy, happy and prosperous New Year 2017!

Christmas Day Dinner

 

Seems as if I have been cooking for a crowd...even though it's just the two of us...although I've prepped and cooked for three days and accomplished three holiday meals, it didn't seem too crazy, since the dishes were all fairly simple, except for a new one I tried for the first time...

not hard...just a few different steps.

For our Christmas Day dinner, which I served sometime early evening, I had decided on a ham, homemade mashed potatoes and a Brussels sprout dish my niece Maria in Ohio shared...my great-niece (her daughter) Ashley, had found it a couple of years ago, and it has become a favorite of theirs at Thanksgiving.

 

I used sprigs of thyme, rosemary and bay / laurel leaves, fresh from the garden...instead of olive oil, I used avocado oil and since I couldn't find Fontina cheese, I grated some Manchego cheese I had on hand...the peeled, whole roasted chestnuts I ordered on-line, but since have found our local KTA carries a brand on their shelves.  Next time I make this dish, I will try to find Fontina and will buy the chestnuts from a local supplier.  Not sure how much difference the use of the Manchego made, but we liked it!

 

 

Couldn't resist taking a snap of the Brussels sprouts after their first cooking - in the boiling, salted water.  Looked pretty in my little red colander...so Christmasy!

 

 

Looks messy, but it tasted very good...my son had two helpings...I consider that a winner!

 

 

Baked ham, homemade mashed potatoes (we like the skin mashed in too!) and the Brussels Sprouts with Chestnuts and Manchego.

I didn't make a dessert since we still have a couple of boxes of the Spanish turron, we have a tin of cookies (gift from a friend) and a gift box of Ohio Buckeyes (peanut butter and chocolate bonbons) 

We have so much food in the fridge...from Christmas Eve and last night leftovers!  Maybe it means a few days of no kitchen duty...Maybe...but now I have a nice ham bone to make a big pot of bean soup between now and the New Year!

 

I hope everyone of you had a wonderful Christmas, celebrated with family, friends and lots of good food...Merry Christmas to All...and to all, a very Happy New Year!

 

Christmas Morning Breakfast

 

In keeping with our 'back to our roots' food for this Christmas, I prepared a breakfast 'casserole' that was a play on a typical Cuban food combination...guava and cream cheese pastelitos!

Cream cheese and guava go together like love and marriage...or a horse and carriage...or like Oreos and milk...take your pick of matches!  Just know that they just do!

Guava y queso pastelitos are puff pastry, sometimes triangular 'envelopes', sometimes round, or rectangular, and always delicious...that have been filled with guava and cream cheese...instead of making something like these, puff pastry triangles filled with cream cheese and guava...

 

 

I used (don't tell anybody...) a can of crescent rolls, cream cheese to which I beat in some vanilla yogurt, to fluff it up, and some pieces of guava paste and baked it in a small individual casserole.

Guava paste can be bought in Hispanic or Latino groceries and comes usually in bar, squares or round shapes.  The one I use is one my sister sent me from Miami and it's the square Conchita brand

 

 

Place one layer (equivalent of two rolls) of the roll dough in the bottom, add a few spoon fulls of the cream cheese and plain or vanilla yogurt mix, a few thin slices of the guava paste and if you still have any more of the cream cheese mixture, spread it on top...then cover with another layer of the dough, brush with melted butter and for good measure, sprinkle some granulated sugar on top.  Bake at 350 F until top is golden and the sides look bubbly.

 

This version of a 'pastelito de guayaba y queso' was a hit...Anthony ate all of his...I could only eat half, for now, and saved the other half for later...too good to 'waist' (pun intended)

I couldn't help adding this cute little stocking, included in our Christmas box, from our cousin Nancy!

 

Wishing everyone a wonderful day! 

 

Christmas Eve 2016

 

Christmas is a time of Hope, Love, Joy and Peace...a time of reflection and the perfect time to think of all our blessings, big and small...a time to treasure our families and friends...Even though we're so far from our own, how fortunate we are to have a family that no matter what, or how long the periods of time that pass by without seeing each other, we love and embrace each other.  We're also very fortunate in the friends we have made in this beautiful land so far from our roots...dear friends that have turned into family.

 

 

Our Christmas Eve this year was a quiet one.  Just my son and I...but I still like to mark the passing of another Christmas and make it as special as I can...and I turned to our Cuban roots for our menu this year...Cuban soul food...which brings us warm and comforting memories.

Our table this year was a play on plaid.  I love tartan plaids and I feel they just fit the Christmas season...Through the years I've collected a variety of plaid items (dinner plates, tablecloths, napkins, ribbons...even tree ornaments (not used this year) and I like to mix them together with other seasonal patterns.

 

 

The red goblets were some I gave my mother many years ago, sometime during the mid 60s! I love using them any chance I get, so they make an appearance on our table almost every Christmas. 

Christmas is a time ripe for nostalgia...besides my mother's red goblets, I used old fashioned kerosene lanterns...two of the ones pictured were a gift from a young man who has since left us...they were his Cuban grandmother's and he thought I should have them.  

Our Nochebuena menu was a simple one, since it was just the two of us. Roast pork Cuban style, white rice and black beans, yuca (cassava) with mojo sauce and turrones for dessert.  Turron is a nougat type confection from Spain, typically made with almonds, but sometimes you can find other turrones.  Our turron was the soft one (grounding almonds into a paste) from Jijona, Spain.  

 

 

I tried an experiment...my Cuban style roast pork for Nochebuena dinner was cooked in the crockpot..

I made the mojo (mo-hoe, not mo-joe) sauce the day before and it had plenty of time to get 'really' garlicky...

Anthony cut me a banana leaf, which I cut in sections, washed, and used to line the porcelain crockpot insert and another strip to wrap the little roast after I had made knife insertions all over it and rolled it in some of the mojo sauce.  It gave the pork a "roasted in an underground oven" typical taste of the old-style Cuban style pork roasts... I basted the roast with some of the mojo sauce a couple of times during the cooking.  The roast was still slightly frozen when I started, but it turned out delicious and the meat melted in our mouths.

The following recipe can be found on page 75 of my From Soup to Nuts Cookbook - under Sauces & Dressings

Cuban Style Mojo Sauce

Pronounced moe-hoe (not moe-joe, the slang word for charm, spell, talent, or sex appeal . . . although our Cuban Mojo Sauce can be sexy!) The best mojo sauces are very garlicky! Since it can keep refrigerated for quite some time, it is best to make a large batch at one time.

Scant amount olive oil, best quality you can afford
Onion, sliced thinly
Garlic cloves, one whole head per cup of liquid, peeled
Hawaiian Alaea or other sea salt
Dried oregano, to taste
Pinch of cumin, or to taste
Sour orange juice*
Olive oil

Mash the garlic and salt into a thick paste with a mortar and pestle. Sauté the onion briefly, until barely translucent; add the garlic and salt paste, the oregano and cumin and quickly stir to heat it through. Add the sour orange juice and bring to a simmer for about 5 minutes. Set aside to cool. Heat the olive oil in a saucepan to medium-hot and then remove from heat. Quickly whisk in the garlic-orange juice mixture; set aside to cool.

Can be kept in the refrigerator until ready to use; heat briefly before using. Mojo Sauce can be used as a marinade for pork and chicken and I love it served over plain boiled yuca (cassava).

* Sour oranges are just what they sound like. Used mostly for cooking and sauces in Caribbean countries. If no sour oranges are available, I use a half and half mixture of orange juice and lime juice, which is a close approximation of the taste.

For the above this time around, I used a mixture of OJ and Meyer lemon.

Besides the roasted pork, I also prepared the typical white rice and black beans...the beans are cooked from dry.  I like to put them in a large pot and fill with water up to about 2 inches above the top of the beans; bring to a rolling boil, let boil for about 5 minutes and turn the heat off.  Cover and let them soak overnight.  The next morning I made a simple sofrito, by sautéing chopped onion, garlic, green bell pepper, bay leaf, cumin and oregano in a bit of olive oil, then added this to the pot of beans (I do not add salt yet at this point.  My Cuban grandmother was a firm believer that adding salt to the beans before they were soft prevented them from getting soft no matter how long they were cooked) - when the beans are almost done, but already soft, is when I add salt, a touch of sugar and vinegar...Let them cook long enough for some of the beans to 'melt' into a nice thick and creamy potaje.  Typically served with white, fluffy rice.

 

 

Before serving our plates, I lined it with a piece of banana leaf - starting from top and going clockwise: white rice and black beans, roasted pork Cuban style and yuca con mojo.  

 

 

I wish you all much Hope, Love, Joy, Peace & Light during the Christmas Holidays and all through the New Year!

 

 

Mele Kalikimaka!

Merry Christmas!

Feliz Navidad!

July 4th Eve

We're spending tomorrow afternoon with friends who host a big Fourth BBQ every year - they cook all sorts of good stuff in the underground imu and guests bring sides or desserts...I will try to get some good photos to share

Meantime...we celebrated our own 4th with the sound of fireworks popping and booming a bit early, from across the gulch,

 

Biscuits, a block of cream cheese and some of the tomato jam I made a week or so ago.  I made this batch using a variation of this recipe - Tomato - Onion Relish Jam, but I let it cook a bit longer so it would be thicker.

 

 

Click on the link for the recipe for the pickles in the little white ramekin - Summer Bread & Butter Pickles

I used some of our Hawaiian currant tomatoes, basil and some 'pearl mozzarella balls' for the Caprese Salad Kabobs

 

 

I made the tablecloth with fabric I found at the Fabric Warehouse in Hilo.  The napkins (Pottery Barn) and flatware mimic 'the Stars & Stripes".  The Warren Kimbel Flag Plates found on eBay a few years ago.

The red goblets are part of a set of 8 I gave my mother many years ago when she was going through her black and white with red accent phase - I got them with S&H Green Stamps!  

 

A very simple but delicious chicken salad in the red bowl

Chicken & Apple Salad 

I small rotisserie chicken

2 Granny Smith apples

Dried cherries

Plain Greek Yogurt

Sea salt, ground very fine

Freshly ground pepper

Celery salt

Bone and chop the chicken, chop and add the apples and the dried cherries (if you can't find dried cherries, cranraisins are fine to use. Add the Greek yogurt and seasonings to taste.

 

Individual mini trifles for dessert

Lady fingers

Whipping cream

Vanilla

Confectioners sugar

Blueberries, raspberries & blackberries

Whip the cream with the vanilla and confectioners sugar until very thick, but be careful to not turn it into butter.  

Layer lady fingers, whipped cream and fruit alternating layers.  Refrigerate until ready to serve.

 

I hope everyone enjoys a very Happy & Safe 4th!

A tea party for six...

At first I had thought to host a small tea party at home to celebrate my birthday...but in the last month or so, too many things were happening and I was feeling overwhelmed.

My son suggested holding it somewhere else...so I started scouting for a good location... I went to town in search of the perfect place and the first one struck out...the second place was closed and the third one fell in place so perfectly, that I knew it was meant to be.

My birthday was last Sunday (19th) , which was also Father's Day...so I chose to hold the tea party yesterday afternoon instead.   Five of my girlfriends and I met in the Tea Room in back of Perfect Harmony in downtown Hilo. 

We had a cozy corner and 'perfect service'... I had selected 'Lemon Ginger' and 'White Peony' as the two teas we would enjoy during our party.

 

My niece and godchild, Madeline (*aka Ming) baked and decorated the most beautiful 'tea themed' cookies...in Miami...and shipped them (each inside a little sealed cellophane bag to keep them fresh)...and they arrived just in time!  She also sent me the little boxes, which I put together, in which to give cookies for each of my guests to take home.

 

 

My friends all brought a little something to share...Brenda made her 'award winning' Cold Avocado Cucumber Soup, Fran brought delicious salted brownies, Georgia brought lemon meringues, Linda brought an assortment of nuts and Gail brought some lovely bubbly...and as Brenda pointed out...our menu was 'from soup to nuts'... (insert cookbook promotion here ;-) ...Kidding!

Our cozy little corner setting!

 

 

Gift cookies in the little white boxes... 

 

 

My sister Sandra made and embroidered the napkins / tea towels for each guest to take home...Did I mention that the Rose is the flower for the month of June and Pearls are the gem stones...?  Yes, I wore pearls and was given roses!

 

Cupcakes were made by Teena Barry of TeenasCakes...she decorated them with Sonia Roses and my favorite summer flowers, hydrangeas and sunflowers! Sorry, Teena, although I was very careful transporting them, some of them shifted in the boxes and caused little mishaps...but they were still gorgeous and delicious!

 Brenda's delicious Cold Avocado Cucumber Soup

 

 

Everything is coming up dozens of roses!  Mahalo Linda for the red ones and Mahalo Brenda and Kevan for the peach ones...

Not only are they lovely, but they smell delicious too!

Thank you Ming, Sandra, Brenda, Gail, Georgia, Linda, Fran & Perfect Harmony for helping me celebrate my 79th in style...

Happy Thanksgiving!

Fall is here...

 

Our evenings and mornings are turning cooler and you can tell fall is definitely here...Yes, we do have seasons in Hawai'i...they're just not as defined as they are on the mainland, but after a while living here, you start noticing the changes.

 

Pretty soon the blooms of the Dombeya wallichii will start appearing (a flowering shrub that grows as tall as trees here) belonging to the Malvaceae family of plants and aka by several common names: pinkball, pink ball tree, and tropical hydrangea.

 

 

The scent is exactly like buttercream icing and the blooms are gorgeous. They can't be used in tall arrangements, as the stems are short and not strong enough to support the large, fluffy blooms...but they can be used in bowls for centerpieces...