THE LAST WONTON

 
"And the sun poured in like butterscotch and stuck to all my senses."
~ Joni Mitchell

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WELCOME ~ E KOMO MAI

2013 is feeling good.  Oh, the delicious and auspicious possibilities, as the seasons roll out.  With the glories of Spring upon us, 'tis the time of year to watch for delectable, tender, young spring veggies to pop up in our local markets.  To wipe off the barbecue, hang the hummingbird feeders and start lovingly sowing the seeds that will later reap a bounty of sublime, earth-to-table, indulgence.

And of course the, always interesting, lunar year, The Year of the Black Water Snake is laying it's powers on us.  This year is made for steady progress and attention to detail.  Sounds like perfect timing to toy with variations of Amuse Bouche, mayhaps, with all those delectable little details all wrapped up in one bite. 

Ancient Chinese wisdom says a Snake in the house is a good omen because it means that your family will not starve.  Well then, the year of the Snake certainly sets the stage......it's time to cook and feast! 

Step out of the usual, out of routine, and out of the familiarity of home. This is the year to get outside, push out of our comfort zones, open our minds and arms to mysterious, enigmatic and memorable moments.  Oh goody goody gumdrops! 

The cosmic element of the 2013 snake is water.  The 'Water' Snake prompts us to be adventurous spirits, undaunted to take risks and offers a wellspring of creative ideas.  With that powerful push behind us, just imagine the potently delicious and out of the ordinary concoctions that will come from our kitchens this year. 

This year inspires us to socialize and gather which makes me think it's time to rev up our dinner party plans and let all this superbly pent up hunger for the unusual present itself with some exotic new dishes. 

All of us pleasure seeking foodies can tap into our inner Snakes, seize gutsy, take more and more brazen, luscious leaps and conjure to our heart’s content.  Ignite your palates!

I can't wait to throw on some great tunes (because cooking without music is like a bee without a buzz) and play with some sumptuous new flavours and ingredients, not knowing where they might take us……Into the Mystic......perhaps....

But please keep in mind that I am still pretty much a rookie blogger.  Be patient with me, as I continue to learn the ropes.....as I figure out how to make my blog good lookin', with lots of what I like best and even more of what you like best.

Stay tuned, much more to come.  Goodies from here, recipes from there.  What I'm cookin' up these days in My Okanagan Kitchen, as I gaze upon the beautiful forests of Trepanier, up above the lakeside hamlet of Peachland in BC's beautiful Wine Country.  Family feasts, down home comfort and tasty little treats.

"Twenty years from now you will be more disappointed by the
things you didn't do than by the ones you did do. 
So throw off the bowlines. Sail away from the safe harbor. 
Catch the trade winds in your sails. 
Explore.  Dream.  Discover."
~ Mark Twain

Summer view from my kitchen in the forest in the Okanagan Valley.
 
On the other hand, I'm going to sweep you away to far off tropical islands with my memoirs of what I conjured up in My Hawaiian Kitchen a few years back when I was lucky enough to call the amazing Big Island of Hawaii home for a few years.  And these days too, when I'm blissed out to be vacationing to my 'Home Sweet Island Home".  Bountiful island ingredients, local specialties with my own little twists and ono (delicious) new revelations on old stand-bys and of course Hapa tunes to fill my spirit and kitchen with luscious Aloha.

Sunset view from the lanai just off one of my favorite Hawaiian kitchens. 

So come on in!  I'm here waiting for you with a big warm invitation to pull up a stool along my kitchen counter, plunk down at my dinner table, or just hang out with me while I do what I love best.  Alo-ha!

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THE LAST WONTON RECIPE INDEX

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MY HAWAIIAN KITCHEN RECIPES, so far.......
(also included in Main Recipe Index, as linked above)

Pahoa Pesto Pork Pats Pasta ~ Kuawa Riblets ~ Broken Pork Nachos ~ Pad Hai ~
Chickie Flautas ~ Island Macaroni Salad ~ Huli Huli Chicken ~
Creamy Chicken 'Chiladas ~ Swallowing Clouds Soup ~
Chocolate Frosted Koko Java Cupcakes ~ Chicken Sate Potstickers ~ Avo Hummus
Michelle's Island Corn Salsa ~ Hula ula ula Salad ~ Cliff's Lemon Lime Chicken 
Tender-Baby-Tender Baby Back Ribs ~ Mom's Pineapple Chicken ~
Volcano Chicken ~ Lemony Orange Snack Cake ~ Kawaihae Pie aka Sex In A Pan

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"My kitchen is a mystical place, a kind of temple for me. It is a place where
the surfaces seem to have significance, where the sounds and odors carry
meaning that transfers from the past and bridges to the future."
~ Pearl Bailey

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POP POP PRAWNS with Finger Limes

Crispy, crunchy, succulent prawns tossed lightly in a creamy, tangy sauce riddled with poppin' finger lime caviar and a soft kick of spicy heat. 

I'm so excited!  I finally got my hot little hands on some!  Finally!

After reading an article and seeing some intriguing photos about them, some 2 years, 4 months and 3 days ago I now have some rare, exotic finger limes of my very own to cook with.  Oh mama!

Finger limes were originally discovered growing wild in the lowland, subtropical, rainforest areas of coastal Australia.  Gourmet bushfood. 

These unassuming, drab, pebbled skin, elongated citrus hold a secret stash of gleaming little pearls, or vesticles of juicy flavour that tumble out of the finger lime when cut.  "Squeeze me please", and even more tiny bubbles of juicy goodness spill out.  These globular little treasures literally pop in your mouth with a sparkling, tangy burst. 

The flavour is similar to that of a lemon-lime-grapefruit combination and these tasty little gems come in hues of green, yellow, red, pink, orange and even purple.

You can use finger limes in any place that you would use lime or lemon, but they do beg to share centre stage.  I mean after all......

When my stars aligned and I finally had finger limes lazing on my kitchen counter, my first thoughts were along the lines of, maybe, pan seared scallops, draped in a lime-pearl studded remoulade, or fat chunkers of fresh, white halibut, sauteed in browned butter and served with a crown of shiny green lime bubbles.

Then he gave me that look. 

Dagnabbit!!  Once again I fell prey to Forest Grump's if-its-fish-or-seafood-please-I-beg-of-you-Judi-to-fry-it look.  You know how a puppy looks up at you with those big eyes all filled with love.  Yup, that's the look of love Forest Grump has for deep-fried sea things. 

So, what's a girl to do?

I'll tell you exactly what. 

Take a little inspiration from Bonefish Grill's famous Bang Bang Shrimp and a tad more inspiration from the pride of ownership of a good handful of finger limes and voila, Pop Pop Prawns.

I used quite hefty 16/20 count prawns, quickly fried in a very light egg batter and then gingerly tossed in a yogurt based sauce with Thai sweet chili sauce, sriracha and of course, oodles of finger lime caviar. 

We had our Pop Pop Prawns as a main course with coconut sticky rice and roasted fresh asparagus, but oh yeah baby, these would make great appies too.

 Now, of course, you can make these prawns without the elusive finger limes, by substituting a good wallop of fresh squeezed lime juice in the sauce. 

Everything will still be yummy, but will leave you dreaming of the seductive, juicy burst of a finger lime pearl between your teeth. 

 

POP POP PRAWNS - 3-4 main course servings

1/2 cup good quality, plain, thick, Greek or Balkan yogurt (or you could sub mayo)
1/4 cup Thai sweet chile sauce
2 tablespoons sriracha (or less, if you don't want this much of a kick of heat)
2 finger limes, cut and squeezed

1 large egg, beaten
2 tablespoons milk, can milk or cream
1/2 cup flour
1/4 cup cornmeal
1 teaspoon sea or Kosher salt
1 teaspoon granulated garlic powder
1 teaspoon onion powder
3/4 teaspoon freshly ground black pepper

1 pound fresh 16/20 prawns, peeled and deveined
Oil for frying
1 finger lime, cut and squeezed, for garnish

 

Combine all ingredients for sauce, in a medium-large bowl.  Set aside.

Combine beaten egg and milk in a medium bowl; set aside.

Combine flour, cornmeal, salt, garlic and onion powder and black pepper in a shallow bowl; set aside.

Plop the prawns into the egg mixture to coat evenly.  Dip the prawns into the spiced flour mixture to coat evenly.

Heat oil in deep fryer, wok or skillet for deep frying, to approximately 350F.  When oil is hot, fry prawns about 2-3 minutes until enticingly golden brown and just cooked through.  Drain on paper towels or newspaper.  When all prawns have been fried, plop them into the bowl with the sauce and toss lightly. 

Serve immediately, capped with more finger lime caviar and any extra sauce.  Pop, pop!

BANANA ROULADE with Cheesecake Filling

Moist, crumbly-tender, indulgently-banana flavoured cake hugging a creamy, decadent cheesecake filling.  Cake and filling bake together!   Total cake making grooviness. 

I can't wait to make this again!

We like roulades at our house, so I've made quite a few roulade style cakes.  But, never one where you bake the filling along with the cake.  How flippin' cool is that?

This cake was fun to make, turned out just as it should have, was so tasty-good and keeps well in the fridge for up to 3 days.  It's easy enough to throw together for an anytime treat, but it would also be a perfect dinner party dessert. 

This time around we happily munched our cake down with just a dollop of sweetened whipped cream and a few stray fresh banana slices.  Big, silly, sugar-coated, monkey-like grins everywhere.

But as we munched and critqued, Forest Grump and I both agreed a warm, rich, buttery caramel sauce, with or without a few fresh banana slices, would take this roulade over the top in all the right ways.  Next time, for sure!! 

Man oh man, I so wish I had a couple of bananas right now!

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Thanks to Eat Cake for Dinner food blog where I found this gem of a keeper recipe,
who adapted the recipe from Better Homes and Gardens.  Couldn't have done it without you!
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BANANA ROULADE with Cheesecake Filling - 6-8 servings

Cheesecake filling:
1 (8oz) + 1 (3oz) package cream cheese, softened
1/2 cup sugar
1 large egg
3 tablespoons milk or cream
1 teaspoon good vanilla extract

Banana roulade:
1/2 cup + 2 tablespoons flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Pinch sea or Kosher salt
4 large egg yolks
1 teaspoon good vanilla extract
1/3 cup + 1/2 cup sugar, divided
2/3 cup (2 small, or 1 large) ripe banana
4 large egg whites
1/4 cup sugar, for spinkling on towel

Preheat oven to 375F degrees.  Lightly grease 15x10x1-inch jelly roll pan.  Line with parchment paper and lightly butter parchment, making sure to coat the entire surface and sides of pan; set aside. 

For filling:  In a small bowl, combine cream cheese and 1/2 cup sugar and beat with an electric mixer until smooth.  Add the egg, milk (or cream) and vanilla and beat until combined and lovely and smooth.  Spread evenly in prepared pan; set aside.

For roulade: In a small bowl, whisk together the flour, baking powder, baking soda and salt; set aside.  In a medium bowl, beat egg yolks and vanilla on medium speed until thick and lemon coloured.  Gradually add 1/3 cup sugar and beat well.  Stir in mashed banana. 

In a large, clean bowl with clean beaters, beat the egg white on medium until stiff peaks form.  Gradually add 1/2 cup sugar, beating on high speed until stiff peaks form. 

Gently fold yolk mixture into whites.  Gradually sprinkle flour mixture evenly over egg mixture and fold together, just until blended. 

Carefully spread the batter evenly over the filling in pan.  Bake for approximately 20 minutes or until the top springs back when lightly touched.

Immediately loosen cake from sides of pan.  Carefully turn cake out clean kitchen towel that has been evenly sprinkled with 1/4 cup sugar (cake side down).  Carefully peel off parchment paper.  Starting with the short side, roll up cake as tightly as possible (don't roll up the towel with it!).  Allow to cool completely.  Slice and serve.  Good at room temperature or chilled. 

Wrap any leftover cake in saran and keep in fridge, up to 3 days. 

PITA BREAD

Pillowy soft, tender-chewy, rather addictive, homemade pita bread, reminiscent of naan, that begs to be swooped, stuffed or torn.  You know you waaahnt it. 

Yes!  Finally. 

After quite a bit of trial and error with more than a handful of different recipes, I now happily exclaim, "Eureka!"  I have found the pita bread recipe. 

Silly me!  I should have looked at one of my all time fave food blogs, Smitten Kitchen, right from the get go.  Yessirreebob, Deb has done it again.  Thank-you, thank-you, lady-who-makes-delicious. 

You see, at our house, we're forever scooping, swooping and munching hummus, baba ghanoush and tzatziki. 

Or, on a good day, really needing to wrap slices of succulent, garlicky roast lamb up with sweet onions, ripe red tomatoes, chopped fresh oregano and tangy feta. 

Yes, yes, of course, store bought pita is good, and fits the bill.  But, as Sinead so aptly swoons, "nothing compares to you".  Yes, you, my lovely homemade pita bread. 

This is one fine recipe.  The pitas puff up beautifully in the pan.  They're light, but have the innate good nature to offer up a pleasing bite and beguiling texture. 

"A long rise in the fridge lends itself to a developed flavour we associate with high-end, artisanal breads." 

Simple ingredients, a tried and true method and a perfectly timed cook, will have you smiling smugly with accomplishment.

Oh my tasty pita, where, oh where, have you been all my life? 

 

PITA BREAD - Makes 10

3 cups plus a scant 1/4 cup unbleached flour
2 teaspoons salt
2 teaspoons instant yeast
3 tablespoons olive oil
1 1/4 cups warm water

About 1 1/2 hours before shaping, or for best flavour development, 8 hours to 3 days ahead, mix the dough.

Make dough:  In the bowl of a stand mixer, combine all ingredients.  With the paddle attachment, mix on low speed just until all the flour is moistened, about 20 seconds.  Change to the dough hook, raise the speed to medium and knead for 10 minutes.  The dough should clean the bowl and be very soft and smooth and just a little sticky to the touch.  Add a little flour or water if necessary.

Let the dough rise:  Lightly oil or grease a 2-quart, or larger, bowl.  Press the dough down and lightly oil the top of it.  Cover bowl with plastic wrap.  With a piece of tape, mark the side of the bowl at approximately where double the height of dough would be.  Refrigerate the dough 8 hours, overnight, or up to 3 days, checking every hour for the first 4 hours and pressing down if it starts to rise.

Shape the dough:  Cut the dough into 10 pieces.  Work with one piece at a time, keeping the rest covered with a damp cloth.  On a lightly floured counter, with lightly floured hands, shape each piece into a ball and then flatten it into a disk.  Cover the dough with oiled plastic and allow it to rest for 20 minutes at room temperature.

Roll each disk into a circle a little under 1/4 inch thick.  Allow them to rest, uncovered, for 10 minutes before cooking.

To cook the pitas:  Preheat griddle, cast iron skillet or pan over medium-high heat.  Lightly grease the surface and cook the pitas one at a time.  Cook for about 20 seconds, then turn the dough and continue cooking for 1 minute or until big bubbles appear.  Turn the dough again and cook until the dough balloons.  If the dough begins to brown, lower the heat.  (We like our pitas with little golden brown patches, so we regulate the heat accordingly)  The entire cooking process for each pita should be about 3 minutes.

Now serve 'em up all toasty warm.  Ta da!

KOREAN CRISPY CHICKEN with Sweet and Spicy Sauce

Quickly crispy-fried, to keep the succulence in, where it belongs, Korea's Dak Kang Jung delivers seriously spicy and brazenly candied chicken.  Sublime.


The lingering of winter.   The laments of February.  The daydreaming of exotic far off lands.  The craving for heat.  The love of hot, sticky, gooey.  

Yup, that's the breadcrumb sesame seed trail that led me directly to Korean Crispy Chicken or Dak Kang Jung.  I think Korea should seriously consider renaming this traditional dish, Dak Kang Jung Yum! 

Chicken breasts cut into strips, gently dry coated and egged, then fried to golden crispiness will have you patting yourself on the back (already!) that it was so easy to make this amazing looking fried chicken.  Not yet!  Just wait, my lovelies!

The spicy, sweet sauce is speckled with thin slices of ginger root that get gloriously chewy and candied, lending their own brand of warmth to the punch of heat from the dried chiles.

Then there's the tossing in of toasted sesame seeds and really roughly chopped roasted peanuts.  Texture baby, and layers of flavours.   Mmmmm......

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I changed things up a bit to make this one my own, but many gamsahabnida to 'Notions & Notations of a Novice Cook' food blog where I serendipitously happened upon this drool worthy Dak Kang Jung, Yum! 

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KOREAN CRISPY CHICKEN with SWEET & SPICY SAUCE - 4-6 servings

1/2 cup water
1/2 cup packed brown sugar
1/4 cup rice vinegar
1/4 cup honey or corn syrup
3 inch piece of ginger root, peeled and very thinly sliced
2 tablespoons dark soy sauce
1 heaping teaspoon dried red chile flakes (or less if you're not craving the heat)

4 boneless, skinless chicken breasts, cut into strips or pieces
5 tablespoons flour
5 tablespoons cornstarch
1 teaspoon sea or Kosher salt
1 teaspoon freshly ground black pepper
1 large egg, beaten
Canola oil, for frying

2 tablespoons toasted sesame seeds
1/3 cup roasted, salted peanuts, very roughly chopped

Make Sweet & Spicy Sauce:  In medium pot, combine water, brown sugar, rice vinegar, honey or syrup, sliced ginger, soy sauce and chile flakes.  Bring to a boil, reduce heat medium low-ish to keep mixture at a gentle, but steady boil. Cook until mixture become syrupy and thick and starts to foam.  It should have the consistency of honey.  Remove from heat.  Set aside.

In a medium bowl, combine flour, cornstarch, salt and pepper.  Place chicken pieces in large bowl, add flour mixture and turn and toss to evenly coat chicken.  Add the beaten egg and mix until chicken pieces are coated in batter.   

Heat oil in a wok or pan and deep fry the chicken pieces, in batches, approximately 5-7 minutes, until golden.  Keep warm while frying the rest of the chicken. 

Meanwhile heat the sauce on medium-low.  Pour warmed sauce, sesame seeds and peanuts over crispy cooked chicken pieces and toss until coated.  Serve hot with sticky rice and a tall, icy one.  Or two. 

ETHEREALLY SMOOTH HUMMUS

Heavenly smooth, plush swirls of lemony, garlic riddled, chickpea-tahini dip.  This is not your Ya-ya's hummus!

Thank-you, thank-you, thank-you, Deb of Smitten Kitchen food blog fame.  You rock!!  

Who woulda' thunk, that the simple, and unexpectedly therapeutic act of skinning chickpeas would change my life?   Seriously. 

You see, I love hummus.  But I had no idea, not an inkling, that this long time favorite Greek dip of mine, could, in fact, be ambrosia. 

There's no looking back now.  I already cannot wait to make another batch ..... and another batch....of ethereally smooth hummus that whispers softly, "Swoop me.  Swoop me now!"

It makes sense really.  You know how deliciously good it feels just to be naked?   Same, same for chickpeas.  See....

At this point, I know you don't really want to, but you're already considering possibly, just possibly, peeling some peas they call chick.  Aren't you? 

Sure, sure, it might take an extra 10-15 minutes out of your day, but I promise you it is worth it.  And, you'll be very pleased to know that though this task seems unnecessarily tedious, it is not. 

It is, in fact, quite pleasurable. 

You likely have not even noticed before that chickpea skin, is well, really quite precariously draped there, as if begging to be defrocked.

Each little chickpea, takes but a gentle squeeze, with your thumb and peter pointer, and 'Pop', off comes the skin, and 'Plink', goes the pea into the bowl.  Pop, plink, pop, plink, pop, plink.   Percussive little peas. Ba dum bum ching.

Okay, your turn.  I just know you've got a can in the cupboard filled with chickpeas who would love to go skinny dipping.  Gnarly!

 

ETHEREALLY SMOOTH HUMMUS

1 (19 ounce) can chickpeas, drained, liquid reserved
1/3 -1/2 cup tahini paste
4 tablespoons fresh squeezed lemon juice
3 plump garlic cloves, minced
3/4 teaspoon sea or Kosher salt
Good quality olive oil, smoked paprika or Hatch chili powder - for garnish

Peel your chickpeas.  I find the easiest way, is to take a chickpea between your thumb and next one or two fingers, and 'pop' the naked chickpea out.  Discard the skin.  Find your rhythm and keep peeling.

In a food processor, blend the chickpeas, until a powdery smooth paste forms, about 1 full minute, scraping down sides.  Do not under process.  Add the tahini, lemon juic, garlic, salt and about 3 tablespoons of the reserved chickpea 'juice'.  Blend until well pureed and the mixture is very smooth, light and creamy.  If you find you want to add a little bit more of the chickpea juice, do so with the machine running, 1 tablespoon at a time.

Transfer the hummus to a bowl and rest in the fridge for at least 30 minutes, longer if you can.  To serve, drizzle it with a little great quality olive oil and a sprinkle of paprika or, our fave, Hatch chili powder.  Serve with warm pita bread wedges or carrot sticks.

SIMPLE SAIMIN

Hot savory broth, soft noodles, tender chicken, fresh veggies and a delicious blast of Aloha.

Saimin (\ˈsī-ˈmin\).  Comfort, Hawaiian style.  Inspired by Japanese udon, Chinese mein and Filipino pancit, saimin is uniquely Hawaiian.  Saimin is a compound of two Chinese words, 'sai', meaning thin and 'miàn', meaning noodle.

In the early 20th century at the end of a long hard work day, as Chinese, Filipino, Japanese, Korean, Portuguese and Hawaiian sugar and pineapple plantation workers made their way to their humble abodes, meals often became a community effort with everyone throwing what they had to spare into the pot. 

All those ethnic goodies mixed in with the noodley broth, from fresh laid eggs to green onions and Portuguese sausage to kimchi and bokchoy, added up to the birth of a down-home delicious, harmoniously cultural dish.

Saimin became so popular in Hawaii in the glory days, that instead of hotdogs, locals munched and slurped saimin at Honolulu Stadium as they watched Babe Ruth and Joe DiMaggio. Lengendary!  And for years school kitchens have offered saimin lunches.  Lucky keikis!

These days you'll find saimin on Hawaiian menus in little mom and pop joints and fancy schmancy establishments.  Heck, saimin is one of McDonald's Hawaii's most popular menu items.  That indicates what a mainstay saimin has become throughout the Islands.

Just like it is at our house.  Aloha-in-my-kitchen days rock!  We do bend the authenticity rules, but hey, isn't that how saimin started?  I've happily just about perfected a wiki wiki (quick, quick), throw-it-together version that's good enough for company.  Hot savory broth, soft, chewy noodles, tender chicken and the goodness of fresh veggies.  Sip, slurp, munch. Mmmm.  Onolicious!!

 

SIMPLE SAIMIN - 4 main course servings

3 tablespoons olive oil
10 green onions, chopped
4 cups broccoli, chopped into large bite-size pieces
9 cups water
4 (100g/3.5 oz) packages Sapporo Ichiban or similar dry ramen/Asian soup mix
1/2 cup chopped fresh cilantro
1 deli-cooked rotisserie chicken, removed from the bones, chopped or broken into large, bite-size pieces
4 handfuls crunchy, fresh bean sprouts
Fresh lime for squeezing
Shoyu (soy sauce) for drizzling
Hot chili paste, for embellishing
Lime wedges and thinly sliced jalapenos, for garnish

In a large pot heat olive oil over medium-high heat.  Add chopped green onions and saute 2-3 minutes, until starting to caramelize.  Add chopped broccoli and stir-fry another 2-3 minutes. 

Add water and broth season packets from noodle mix.  Bring to a boil.  Boil 2 minutes.  Add noodles and cilantro and cook just 3 minutes, until noodles are al dente.

Have 4 large soup bowls ready.  Distribute noodle soup mixture evenly between the bowls. Top each bowl with 1/4 of the chopped chicken and a good handful of bean sprouts.  Squeeze a generous bit of lime juice over each bowl. Drizzle with shoyu.  Serve right away, garnished with a fresh lime wedge and thinly sliced jalapenos, if desired.   Oh yum!!

MOM'S FAVORITE ALMOND FLAN

Creamy, rich, custardy, Mexican style almond flan.

It's that time of year again.  The holidays are sneaking up on us.  Makes a girl warm and tingley jingley all over. Time to start planning and preparing for Christmas present.  Which always, delightfully, carries my thoughts and daydreams back, back, back....... to the wonderful memories of Christmas past. 

Oh, the Christmases I have had!!   Heart-tugging, laughter filled, wooly mitten wrapped, twinkling light draped, giddy excitement laden, palm tree fringed Christmases.  Jingle all the way!

My memories effortlessly draw on a kind of festive yin and yang. Over the years, the tapestry of my Christmases is interwoven with happy, holly jolly memories from where I was born, in the yippee, ky-o-ky-yay ol' cowtown of Calgary, from my beloved Okanagan Valley and from that other Home Sweet Island Home, The Big Island of Hawaii.  Mele Kalikimaka!

The Hawaiians' sense of 'ohana (family) strengthens my own deeply entrenched enchantment for the undeniable warmth of the celebrations of kith and kin at this time of year.

Memories and traditions come tumbling into these anticipation-filled November days.  I think of my Mom often.  Christmas and my Mom just go together.  Mom did Christmas like nobody's business.  She wove magic into each and every festive season. 

And the goodies we had!  Melt in your mouth shortbread, honey baked ham tucked into pillow soft Parkerhouse rolls, hand-crafted candy canes, fruit filled, brandied Christmas pudding with rich, boozy, hard sauce. 

Yesterday, with the spirit of the upcoming season toying with me, and some of the best friends anyone could have, coming for dinner, I made Mom's old-standby dessert, Almond Flan.  This delicious, creamy rich, almost cake like dessert recipe, that was a part of so many of our family gatherings in days of yore, came from one of Mom's closest friends, a lovely, gracious Mexican lady, who eagerly shared many passed-down-through-the-generations recipes with us. Muchas gracias Ana. 

And I'm not absolutely sure, but I bet I made Mom grin from ear to ear last night, from her heavenly perch, as I served up her favorite almond flan to our very dear friends gathered around a happy dinner table laden with merry chitchat and cheery expectations for the mistletoed jubilations, straight ahead. 

MOM'S FAVORITE ALMOND FLAN - Serves 8

1 cup sugar

3/4 cup ground almonds
1 tin sweetened condensed milk
3/4 cup heavy cream or whipping cream
6 eggs = 3 whole eggs and 3 yolks

1 1/2 cups whipping cream
3 tablespoons sugar
1 teaspoon good vanilla extract
*Optional - 1/2 teaspoon almond extract

Fresh fruit for serving

Preheat oven to 325F degrees.  Melt 1 cup sugar in heavy-bottomed, medium skillet over medium-high heat.  Once the sugar starts to melt and caramelize, shake the pan, periodically to melt evenly until rich golden in colour.  This will take a few minutes, but must be watched carefully so it doesn't get past that rich golden colour.  Remove from heat immediately and pour carefully onto the bottom of a 9-inch deep pie plate. 

In a blender container buzz the ground almonds, sweetened condensed milk and 3/4 cup cream for 20 seconds.  Add 3 whole eggs and 3 yolks (Discard whites or freeze in a baggie for the next time you make Cloud Forest Banoffee or Pavlova).  Blend at high speed for 20 seconds or until well mixed.  Pour onto caramelized sugar in pie plate.  Set pie plate carefully in another baking dish and fill outer pan with hot water that comes just half way up the sides of the pie plate.

Bake flan in water bath for 45 minutes.  Remove pie plate from outer pan.  Let cool at least 3 hours, or can be made day ahead and refrigerated.  Cut around edges with a thin knife and turn flan upside down onto serving platter.  Spoon any sticky syrup left in pie plate onto top of flan.  Cut into wedges and serve with dollops of whipped cream and fresh fruit, if desired.

WHIPPED CREAM
Put 1 1/2 cups chilled whipping cream into medium or large bowl of electric mixer and beat until soft peaks form.  Add sugar and extracts and beat just until slightly stiff peaks form.

ESPRESSO-CHOCOLATE SHORTBREAD COOKIES

Coffee blasted, dark chocolate tinged, buttery shortbread goodness.  Comfort and Joy!

What happens when a charming old Scotsman, a sexy Italian, a darkly delicious Swiss guy and two classy American chicks who handcraft luscious food play around with the inclinations of an unsuspecting, whistling-a-merry-tune, Canadian girl?

ESPRESSO CHOCOLATE SHORTBREAD.  That's what happens!

Enter stage left, installment number two of DIY, brazenly delicious Christmas Cookie Boxes.

Passionate gratitude to the guy in the kilt for the quintessential Scottish cookie, shortbread; to the Italian for the bold blast of espresso, to the Swiss guy for gloriously smooth, addictive chocolate, and of course to those American chicks.  Crumb-coated, big-smily thanks to Dorie Greenspan, culinary guru, for this keeper of a recipe, and to Deb of Smitten Kitchen food blog fame, who elevates writing, photography and cooking to one divinely enticing artform and who got my attention, wham bam, with her take on this recipe of Dorie's. 

To the rest of you out there, thinking about revving up your holiday cooking possibilities, make these!!  These are seriously delicious cookies.  The dark chocolate snuggles up to the espresso making each tender, buttery bite a bit of a seductive, under-the-mistletoe, tease. 

And, Halleluja, these babies just get better with age.  Joy to the World!

I cannot dash off for another nibble without mentioning one of the coolest things about this recipe is that you roll the dough out in a big ziplock bag.  Dorie, that's sheer genius!  Pa ra pa pum pum.

**I've made only a couple of small changes from the original recipe**

ESPRESSO-CHOCOLATE SHORTBREAD COOKIES - Makes about 42

1 tablespoon instant espresso powder
1 tablespoon boiling water
1 cup butter, at room temperature
2/3 cup confectioners' sugar
1 teaspoon good vanilla extract
2 cups flour
About 4 ounces dark, semi-sweet, or bittersweet good quality chocolate, finely chopped, or 3/4 cup mini chocolate chips (I used a 100gr (3.5oz) Lindt 'Ecuador' 75% cacao chocolate bar, with superb results)  (Last year I used mini chocolate chips, but far, far, far prefer the finely chopped Lindt)
Confectioners' sugar, for dusting (optional)

1.  Dissolve the espresso in the boiling water, and set aside to cool to tepid.

2.  Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and confectioners' sugar together on medium speed for about 3 minutes, until the mixture is very smooth.  Beat in the vanilla and espresso, then reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough and the dough bunches.  Don't work the dough too much, once the flour is incorporated.  Fold in the chopped chocolate with a sturdy rubber spatula.

3.  Using the spatula, transfer the soft, somewhat sticky dough to a large (gallon size) (26.8 x 27.3cm), zipper-lock, plastic bag.  Put the bag on a flat surface, leaving the top open, and roll the dough into about a 9 x 10.5 inch rectangle that is 1/4 inch thick.  As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn't cause creases.  When you get the right size and even thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.

4.  Preheat oven to 325F.  Line baking sheets with parchment or silicone mats.

5.  Put the plastic bag on a cutting board and slit it open.  Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares.  Transfer the squares to a baking sheet and carefully poke each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.

6.  Bake for 20-22 minutes.  The cookies will be quite pale - they don't take on much 'baked' colour.  Transfer cookies to a rack.

7.  If you'd like, dust the cookies with confectioners' sugar while they are still warm.  Cool to room temperature before serving.

OLD FASIONED OATMEAL COOKIES

Crispy, crunchy, chewy, buttery, old-fashioned oatmeal cookies that taste like home.  Great anytime of the year, but naughtily nice when the holly, jolly season is upon us.

A couple of Christmases ago I decided I wanted to make up some really special cookie boxes for gifts.  But I didn't want to just make cookies, because I could.  I wanted to make exquisite cookies.  I wanted cookies to rival the amazing offerings from Mrs. Barrie's in Kona.  I wanted all my eager giftees to moan with pleasure and smile with delight with every single sweet bite. 

Enter, Project Christmas Cookie Box.  Good idea. 

Out came all my dog-eared, book marked, sticky-noted, old December issues of Bon Appetit, Saveur, Canadian Living and a stack of other assorted cooking magazines.  Coffee stained, butter smeared, highly treasured vintage cookbooks were reached down from the shelves.  My computer was busy with a few too many windows open at once, all boasting my favorite food blogs.

Armed with recipes that screamed addictive, festive, munching pleasures, like Espresso Shortbread, Double Fudge Meltaways, Coconut-Macadamia Nut Chocolate Dipped Shortbread, Soft Chewy Ginger Sparkles and of course divinely buttery, old fasioned Oatmeal Cookies, in the wink of an eye and the twist of my head, I was ready, ready, Rudolph, to make and bake.

My kitchen was busier than Mrs. Claus' kitchen at the North Pole.  Warm, sweet, cinnamon scented, chocolate tinged, almond laced, rum punched aromas wafted through every room in our house.  I love it when my kitchen gets all Christmasy on me!  

Let Heaven and Nature sing!  I did manage to hit on some kind of glorious jingle-those-bells kismet, 'cuz my cookie boxes were a hit.  I think I earned myself an enviable spot on the much touted 'NICE' list too.

Yesterday morning we woke to find that, overnight, our forest had been magically, silently, beautifully, transformed into a winter wonderland.  

Fa la la la la la la la la.

A tich early, but, hey, when that Ho! Ho! spirit hits, it hits!  Stripe me all pepperminty, stick some reindeer deely boopers on me and push me, smiling into the holly jolly fray.  

So, this morning, ever so quickly, before Forest Grump even suspected what was happening, I threw on some tunes, and revved up my forest kitchen to welcome the most wonderful time of year.  Oh the aromas as one batch after another of warm-from-the-oven, may-I-please-have-another, buttery, crunchy, chewy, delicious Oatmeal Cookies lay, smiling, cooling, on the counter.  

Thanks oodles LiveFire food blog for sharing your all-time, childhood favorite and heirloom 100-year old recipe for Aunt Irva's Oatmeal Cookies with us. 

I think Aunt Irva would be quite tickled with my new Christmas tradition.  

 

OUR FAVORITE OATMEAL COOKIES

1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups packed brown sugar
1 cup butter
2 large eggs, lightly beaten
1 teaspoon good vanilla extract
3 cups old-fashioned oats
Powdered sugar for coating
**Optional ~ 1 cup of raisins, currants, lightly toasted walnuts or pecans, chocolate chips, or butterscotch chips.  (I almost always opt for raisins.)

You don't need to preheat the oven while mixing the ingredients; the batter is chilled first. You can even make the batter 1 to 2 days ahead.  Bonus!

Cream the brown sugar and butter.  Add the eggs and vanilla.  Beat well.  Stir in the dry ingredients and oats.  Mix well.  Chill dough. 

Preheat oven to 350F.

Once the dough is chilled, roll it into walnut sized balls.  Roll the dough balls in powdered sugar and place on greased cookie sheet.  (or use a Silipat or parchment)  Lightly butter the bottom of a glass and dip the buttered glass bottom in powdered sugar, then flatten the cookie balls on cookie sheet. 

Bake 8-11 minutes, until golden.  I bake mine 10-11 minutes, 'cuz we like them rather crunchy.  And I have it on good authority that so does the big, jolly elf himself.  Ho! Ho! Ho!  

BROCCOLI PARMESAN FRITTERS

Crispy edged, gloriously textured, tasty little mounds of fried veggie goodness.

Once upon a time in a beautiful valley filled with lakes and vineyards there lived some broccoli.  This broccoli was very appealing, with deep green florets and tender, juicy stems.  But, sadly, the broccoli knew it was, well, just plain.  And that's the last thing this broccoli wanted to be. 

This broccoli had high hopes and delicious aspirations of being part of something out-of-the-ordinary.  So, thinking it was now or never, the broccoli took a big deep breath and leaped out of the box, landing plunk.......plunk...... plunk......... on the kitchen counter.

Scared, excited, and a little bewildered, the broccoli just lay there, waiting for the adventure to have its way with it. 

The broccoli felt it before it saw it.  (You know that feeling?)   Big, hungry, smiling, brown eyes transfixed the broccoli with a steady gaze.  The broccoli gulped. 

Then the best thing that ever could have happened, happened.  A soft voice eagerly exclaimed, "I know what I'm going to make!  Oh, these are going to be so good.  Broccoli Parmesan Fritters coming right up!" 

The broccoli never dreamed it would be part of something this good. 

THE END

Every once in awhile I like to share the background story on how I came to make a certain something.  Sheds a whole different light on the recipe, doesn't it?   Very inspiring. 

And I knew in an instant as soon as I came across this recipe on Smitten Kitchen that I had no option but to make these fritters.  Then with the broccoli landing on my counter, and all that jazz, what was a girl to do? 

Forest Grump and I both really like these fritters.  I'll definitely make them again.  And again.  They are more broccoli than fritter, with just enough batter to bring the veg and cheese together into little mounds of crispy edged, chewy middled, tasty bites.  The texture is marvelous. 

Like Smitten Kitchen we dipped our fritters in a garlicky lemon yogurt sauce, but we kicked ours up a bit with a good wallop of sriracha.  Mmmm.  We couldn't resist trying a couple of the fritters with an indulgent smear of butter and a sprinkling of salt and pepper.  Yum.  I mean really, how can you go wrong with butter and a fritter, right? 

I would just have to say, if you like broccoli, or even if you're on the broccoli fence, make these.  I think you'll really like them too.

**Thanks Deb of Smitten Kitchen fame, your recipes are divinely crafted and always
keep me coming back for more.**

BROCCOLI PARMESAN FRITTERS
with Garlicky Lemon, Sriracha Yogurt Dipping Sauce

Yield: 8-9, 2 to 2 1/2-inch fritters

8 ounces (1 small-to-medium bundle, 225 grams) fresh broccoli (3 cups chopped)
1 large egg
1/2 cup (65 grams) all-purpose flour
1/3 cup (30 grams) finely grated, good quality, Parmesan cheese
1 small clove garlic, minced
1/2 teaspoon Kosher salt, plus more to taste
A pinch of red pepper flakes or several grinds of black pepper
Olive or vegetable oil for frying

Prepare your broccoli: Separate the florets from the biggest stem(s). Cut the florets into 1-inch chunks. Slice the stems into 1/2-inch lengths. You should have about 3 cups of chopped broccoli total.

Steam your broccoli until just tender but not mushy.  Set broccoli aside to cool slightly.

In the bottom of a large bowl, lightly beat your egg. Add the flour, cheese, garlic, salt and pepper. Then, add the somewhat cooled broccoli and, using a potato masher, mash the broccoli just a bit. You’re looking to keep the bits recognizable, but small enough (1/4- to 1/2-inch chunks) that you can press a mound of the batter into a fritter in the pan. Once mashed a bit, stir or fold the ingredients together the rest of the way with a spoon. (I started with a spoon and then decided the only way to bring the mixture together was to get in there with my hands, which worked perfectly).

Heat a large, heavy skillet over moderate heat. Once hot, add a good slick of oil (I usually use a mix of olive and vegetable oil), about 2 to 3 tablespoons. Once the oil is hot (you can test it by flicking a droplet of water into it; it should hiss and sputter), scoop a two tablespoon-size mound of the batter and drop it into the pan, then flatten it slightly with your spoon or spatula. Repeat with additional batter, leaving a couple inches between each. Once brown underneath, about 2 to 3 minutes, flip each fritter and cook on the other side until equally golden, about another 1 to 2 minutes.

Transfer briefly to paper towels to drain, then to a serving plate if you’ll be eating them shortly or a baking sheet in a 200 degree oven if you’d like to keep them warm for a while until needed. Repeat with remaining batter, adding more oil as needed. Serve with Yogurt Dipping Sauce, or smeared with creamy butter.  

YOGURT DIPPING SAUCE

1 cup full fat, Greek style, plain yogurt
2 tablespoons fresh squeezed lemon juice
1 teaspoon sriracha
1/2 teaspoon lemon zest
1 small garlic clove, minced
Couple of pinches of sea or Kosher salt

Stir all ingredients together in a small bowl.  Adjust flavours to your tastes.  Dollop on each fritter before serving or on the side as a dip. 

THE MORAL OF THE STORY 
Take a leap of faith and everyone will realize how delicious you really are.