Mini Strawberry Cream Pies

September 28: National Strawberry Cream Pie Day

Summer seems to linger later in South Texas. So before we say hello to the harvest season, we want to bid a final farewell to berry season with a strawberry cream pie. It is a light and luscious dessert with a pale pink shade that is perfect for all seasons and social occasions. Following the tiny treats-trend, we turned a standard size strawberry cream pie into many minis! The individual desserts are delicious as sweet, small servings. Try the traditional-sized pie as tiny treats! They are terrific to observe the transition of summer to fall as well as to celebrate National Strawberry Cream Pie Day.

Recipe

(Adapted from AllRecipes.com)

Ingredients

• 15 mini pie crusts (we used Keebler brand; equivalent of 2 ½ packages of 6)
• 1 egg white
• 1 cup strawberries, mashed
• 8 ounces (1 bar) cream cheese
• 4 tablespoons granulated white sugar
• 1 teaspoon vanilla
• 1 ½ cup heavy whipping cream
• 4 tablespoons powdered sugar
• extra whole strawberries for garnish

Directions

Beat the egg white and brush on the bottom and sides of the mini pie crusts. Bake in a preheated oven at 375 degrees for five minutes. Remove from the oven and cool completely.

Wash the strawberries and dry with a paper towel. Cut into small pieces. Mash with a fork to yield one cup. Set aside. In a large bowl, blend the cream cheese with the sugar and vanilla.

Fold in the mashed strawberries. In another bowl, beat the heavy whipping cream, gradually adding the powdered sugar, until stiff peaks form.

Fold this into the cream cheese-strawberry mixture, reserving ½ cup of cream for the top garnish. Scoop into the mini pie crusts. Refrigerate for several hours or overnight until firm and set. Pipe extra whipped cream into a swirl top. Garnish with a small, whole strawberry. Serve chilled.

Notes

• One 8-ounce tub of Cool Whip may be substituted for the sweetened whip cream.
• Make a standard size strawberry cream pie by cutting the filling recipe in half and spreading it into a pre-made crust.
• Search our blog for more pie and strawberries recipes.

Poi (Taro) Pancakes

September 26: National Pancake Day

Poi is Hawaii’s staff of life. Islander first acquired a “taste for the paste” when she was just a toddler, so given her long history with the (in)famous purple-gray staple, she has a deep appreciation for it. Poi is typically served at touristy luaus and local celebrations (it was also on the menu at our wedding reception). The simple starch is considered a Hawaiian health food because it is rich with vitamin B, calcium and phosphorous; is an easily digested carbohydrate; and is non-allergenic.

Hawaiians of yesteryear traditionally pounded cooked taro with water using a wooden platter and a stone masher. For this post, Islander made poi on the mainland with a modern method (with sincerest apologies to the cultural cooking customs of the Polynesian people!). Then she put the poi in pancake batter for a subtle tropical twist.

Although poi is now available as a powder and in a bag, and taro flour and pancake mixes are conveniently sold at stores, Islander still wanted to go back to her roots (literally) and prepare poi pancakes from scratch. Although her poi was not quite authentic, the pancakes turned out terrifically and the experiment was worth the effort.

Prepare poi then try the taro pancakes for a delicious duo of Hawaiian and haole flavors for National Pancake Day. Aloha a hui hou! 

Recipe

For the poi

• 2 pounds taro roots
• 1+ cup water
• purple food coloring, if necessary

Directions

Wash the taro roots well. Place in a large pot and cover with water. Boil for 45 minutes or more until soft and tender. Check if they are cooked through by piercing the taro with the tines of a fork. Drain in a colander, rinse with water and cool completely. Cut and peel off the skins.

Mash the cooked roots in a large bowl with ½ cup of water each time until smooth and no longer lumpy. Mix in a little purple food coloring if necessary. Transfer to the container of a blender. Puree with a little more water until the desired “finger” consistency is reached (see Notes).

For the poi pancakes

(Adapted from Maha’s Café in the Big Island via The Food Network)

• 2 eggs
• ¼ cup butter
• 1 cup  milk
• 1 ¼ cup flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• ¾ teaspoon salt
• ½ cup thick poi (recipe above)

Directions

Beat the eggs. In a bowl, place the butter and milk  and microwave until the butter is melted. Cool slightly and stir into the beaten eggs until frothy. In a separate bowl, sift together the  flour, sugar, baking powder and salt.

Add the dry ingredients to the wet ingredients and mix until no longer lumpy. Stir in the poi until smooth. Heat a skillet or griddle with a little oil or butter. Pour the pancake batter and let bubbles form.

Check the underside, being careful not to burn. Flip the pancake over and cook for a few more seconds until the liquid is cooked out. Serve as a stack with syrup.

Notes

• Warning: Raw taro is toxic. Cook the tuber and its leaves well.
• There are different varieties of taro root, some of which are grown in drier soil and others in the wetlands. Islander’s brother, Kahuna, once got down and dirty and planted taro in the pondfields of Oahu.
• The only available taro variety that we could find in our Texas grocery store is the small, dry, white tuber from Central America. However, the slightly larger one that we bought with the batch was a bit purple when peeled. The color was not enough to blend with the white so Islander added a little purple food coloring to the mashed mix. Sorry for this sacrilege!!!
• Who needs a fork when you have fingers? Poi is traditionally eaten with one or two fingers for a thick consistency and three for thinner, more liquid-like consistency. Adjust the amount of water in the poi for preferred consistency.
• Sometimes poi goes sour because it ferments after a few days. We like to sprinkle some cane sugar on poi for a pudding version.
• Mahalo nui loa (thank you very much) to Kahuna for the petite poi pounder shown in the final food photo.
• National Pancake Day is observed in the United States on September 26. International Pancake Day is celebrated in various English-speaking Christian countries around the world on Shrove Tuesday/Fat Tuesday, the day before Ash Wednesday, as part of Mardi Gras festivals, carnivals and pre-Lent celebrations, and is a movable feast day.
• Search our blog for more posts on pancakes.

Crab Newburg

September 25: National Crab Meat Newburg Day

We love Lobster Newberg* so we cooked another one with crab! Crab Newburg* is just as rich and tasty but crab meat is a little less costly than lobster meat. While the latter is served in puff pastry shells, the recipe below states that the crab and sauce are served as toppings on toast. If you have a craving for crustacean canapés but want a more budget-friendly appetizer, make Crab Newburg. They are fabulous for social functions and on National Crab Meat Newburg Day.

Recipe

(Adapted from Scoma’s Restaurant)

Ingredients

• 8 ounces cooked crab meat
• 2 tablespoons butter
• ¼ cup onion, finely chopped
• ½ cup mushrooms, sliced
• 3 tablespoons flour
• 1 ½ cups milk (we used Lactaid brand)
• 2 tablespoons sherry
• dash cayenne pepper
• paprika
• parsley flakes
• toasted bread triangles or Melba toast

Directions

In a skillet, melt the butter. Saute the onions and mushrooms for about 10 minutes or until tender. Stir in the flour, then add the milk. Whisk constantly until thickened. Add the sherry and cayenne pepper. Cook until heated through.

Spread some crab meat on top of the toast. Spoon the sauce over the crab to heat the meat. Sprinkle with a little paprika and parsley flakes and serve immediately.

Notes

• *We are not sure which spelling is correct: Newburg or Newberg. We have seen both referenced in print and online cookbooks.
• National Crab Meat Newburg Day is observed exactly six months after National Lobster Newberg Day (March 25).
• Instead of using pre-packaged Melba Toast for Crab Newburg, top it on a homemade version. See the recipe posted on National Melba Toast Day (March 23).
• Search our blog for other recipes containing crab meat.