Guacamole

November 14: National Guacamole Day

An avocado tree used to grow in the backyard of Islander’s Pearl Harbor home when she was a little girl. It provided shade from the hot Hawaiian sun as well as fresh fruit for the family. They would simply slice an avocado and mix it with condensed milk for a quick, cool and creamy Asian-style dessert.

However, avocados are most popular as the ingredient base for a Mexican dip called guacamole. The meat of the fruit is mashed and combined with onions, tomatoes, peppers, lime or lemon juice (to prevent it from browning) and other seasonings, and is served with crispy tortilla chips as an appetizer.

The Mexican cooks at Islander’s brother’s Catholic community in Texas prepare traditional guacamole using a molcajete (mortar and pestle). We help them serve the dip with chips to university students at prayer socials and have a “holy guacamole” time with this ministry!

Turn avocados into an appetizer and make Mexican-style guacamole for National Guacamole Day.

Recipe

(Inspired by Gregorio and Sylvia P.)

Ingredients

• 2 ripe avocados
• ½ small red onion, finely diced
• 1-2 serrano, jalapeño or chili peppers, seeded and minced
• handful of cilantro leaves, finely chopped
• 1 tablespoon of freshly-squeezed lime or lemon juice
• salt, pepper and garlic powder to taste
• 1 small tomato, seeded and diced

Directions

Slice the avocado in half lengthwise and remove the pit (large seed). Mash the meat in a bowl with a fork (or use a mortar and pestle for a traditional method) until smooth but slightly chunky. Mix in the onions, peppers and cilantro. Stir in the juice and seasonings. Add the tomatoes last. Transfer to a dipping bowl and serve with tortilla chips.

Notes

• We halved the recipe above to feed just the two of us.
• Spices and seasonings may be adjusted according to one’s taste preferences.
• Serve guacamole with nachos (see our blog recipe post) for National Nachos Day on November 6.

Tahitian Vanilla Cupcakes

November 10: National Vanilla Cupcake Day

Long before acquiring an unsightly vertical hysterectomy scar on her belly and getting flabby by maintaining a food blog, Islander would perform a hip-shaking ʻōteʻa at college cultural festivals. Both this Tahitian dance—and these Tahitian vanilla cupcakes—are captivating! Pure Tahitian vanilla extract adds a faintly fruity flavor to plain vanilla cupcakes and makes a familiar food even more fabulous for National Vanilla Cupcake Day.

Recipe

(Adapted from Martha Stewart)

For the cupcakes

• 1 3/4 cups cake flour, not self-rising
• 1 ¼ cups flour, all-purpose
• 2 cups sugar (we used C&H brand, granulated white)
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
• 4 large eggs
• 1 cup whole milk
• 1 teaspoon vanilla (we used Tahitian vanilla extract)

Directions

Sift the flours with the sugar, baking powder and salt. Cut up the butter into 1-inch cubes. In a separate bowl, beat the eggs with the milk and vanilla.

In a mixer or mixing bowl, combine the flour mixture and butter until incorporated (it will be coarse and thick). Gradually pour in the egg mixture and blend until the batter is smooth.

Scoop 2/3 full into cupcake paper-lined pans. Bake in a preheated oven at 350 degrees F for 15-20 minutes. Remove from the oven and transfer to a wire rack to cool completely. Make the frosting.

For the frosting

• 1 cup (2 sticks) unsalted butter, room temperature
• 6-8 cups powdered sugar (we used C&H brand)
• ¼ cup milk (we used whipping cream)
• 1 teaspoon vanilla (we used Tahitian vanilla extract)

Directions

In a mixer or mixing bowl, cream the butter until light and fluffy. Gradually add half the powdered sugar while still mixing. Stir in the milk and vanilla. Add more powdered sugar until a spreadable consistency is achieved. Frost the cupcakes and decorate as desired (we used tip 1M in a swirling motion to decorate our cupcakes). Yield: Approximately 2 ½ dozen cupcakes.

Notes

• This vanilla cupcake recipe is sweet and simple. But when decorated and dressed up, these pale-colored cupcakes are perfectly elegant for bridal and baby showers, weddings, anniversaries and other special occasions.
• Substitute the faintly fruity Tahitian vanilla for the subtly spicy Mexican vainilla.
• Auntie Maria B., a caterer who made our wedding and 10th anniversary cakes as a generous gift, adds evaporated milk or cream instead of milk to her vanilla frosting recipe for a richer taste.
• The props in the final food photograph above include the i’i (hand tassels) and headdress from one of Islander’s Tahitian dance costumes.

Nachos

November 6: National Nachos Day

Fall is football season in America, and sometimes Highlander wants to eat a super satisfying snack, such as nachos, while watching the games on television. Tortilla chips topped with melted processed cheese is a “wimpy” chip-and-dip excuse for nachos! Make them “macho” by layering a substantial amount of beans, shredded cheddar, hot peppers, sour cream, guacamole and more! Depending on how fully-loaded they are, nachos can be a meal in itself.  This Tex-Mex treat is great as a game day munchie and is an appropriate appetizer for National Nachos Day.

Recipe

(Adapted from The Recipe Place and Simply Recipes)

Ingredients

• ½ bag of tortilla chips (we used Xochitl brand totopos de maíz)
• 1 can refried beans (we used fat-free pinto beans)
• 2-3 cups shredded cheddar cheese (we used fat-free)
• 1 jalapeño pepper, seeded and sliced
• sour cream
• guacamole
• cilanto leaves (optional garnish)

Directions

On a flat baking sheet or oven-proof ceramic platter, scatter the chips evenly on the bottom. Spread a layer of the refried beans on top of the chips. Sprinkle the cheese over the beans and chips.

Arrange a few jalapeño pepper slices on top of the cheese. Bake in a preheated oven at 350 degrees F for 10 minutes or until the cheese is melted. Remove from the oven and garnish with sour cream, guacamole and cilantro. Serve immediately.

Notes

• The above recipe is a vegetarian version. For meaty nachos, add chili con carne or spicy cooked ground beef, shredded chicken or pulled pork on top of the refried beans. Additional garnishes may include diced tomatoes, shredded lettuce, sliced black olives, chopped onions and salsa.
• See our guacamole blog recipe post for National Guacamole Day on November 14.
• International Day of the Nacho is observed on October 21.