01 January

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January 11, 2012

Hot Toddy

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Hot Toddy

Hot Toddy

January 11: National Hot Toddy Day

On long winter weekends, Highlander and his former roommate, Mike B., would drive from Northern California where they used to live and go skiing together in Oregon. The bachelors would head to Mount Bachelor and hit the slopes when the sun was up, then return to their lodge when the sun went down. After a full day of physical activity out in the cold, they relaxed and kept warm with a Hot Toddy. This simple, spirited Scottish drink is said to soothe a head cold or flu, relieve congestion and promote rest. Have a Hot Toddy to keep warm on a winter night, calm a cold and commemorate National Hot Toddy Day!

Recipe

(Adapted from Wikipedia)

Ingredients

  • 1 shot (1 ounce) Scotch whisky
  • 1 cup boiling water
  • 1 tablespoon honey (we used Big Island Bees brand Macadamia Nut Blossom flavor)
  • 2 whole cloves
  • lemon slice
  • cinnamon stick

Directions

In a mug or glass, pour the whisky. Add boiling water. Mix in the honey. Drop in the cloves, lemon and cinnamon stick. Steep for 3-5 minutes. Enjoy hot!

Hot Toddy

 

January 9, 2012

Li Hing Apricot

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Li Hing Apricot

Li Hing Apricot 

January 9: National Apricot Day

When they were in intermediate school in Hawaii, Islander and her friend, sistah Nan N., used to walk across the street after their last class to get a snack at the strip mall. With their limited keiki allowance, they usually bought something inexpensive and small, such as shave ice, chips, cookies, arare (rice crackers) or crack seed. Collectively, the latter consists of partially pitted plums or other dried fruits that are sprinkled with a reddish, salty-sweet-sour powder called li hing. The distinctively unique spice mix was introduced to Hawaii by the Chinese who labored in the sugar cane plantations. Li hing means “traveling” in Chinese, and the dried fruits, such as plums (mui, as in the popular li hing mui), prunes, apricots, mangos, cherries, pineapples and others, provided a portable and preserved quick snack for the migrant workers.

Crack seed has become a nostalgic part of Hawaii’s local food culture and is available from glass jars at specialty stores and mall kiosks and in packages wherever snacks are sold. Even Nan now sells crack seed and other local goodies at her family’s mini-mart in West Oahu. Once in a while she would send care packages to us. Islander appreciates those tasty treats that remind her of their childhood together.

With li hing powder now available, she can easily flavor any dried fruit, such as apricots, at home on the mainland. Li hing apricot may be an acquired taste for some, but it is a novel delicacy from Hawaii worth blogging about on National Apricot Day.

Recipe

  • 1 cup dried apricots
  • ½ tablespoon li hing powder

Directions

In a bowl, sprinkle li hing powder over the dried apricots. Toss until the apricots are coated well. Store in an airtight container or zipper top plastic bag until ready to snack on them.

Li Hing Apricot

 

January 6, 2012

Chocolate Shortbread

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Chocolate Shortbread

Chocolate Shortbread

January 6: National Shortbread Day

Highlander has a wee bit o’ Irish heritage. Some geneaological records indicate that his ancestors moved back and forth from Scotland and Ireland throughout history. We further learned that they are referred to as Ulster Scots, and those who have emigrated to North America are called Scots-Irish.

Inspired by Highlander’s history and heritage, we infused Irish butter into a classic Scottish shortbread cookie recipe. And as chocoholics who we were in the mood for mix-ins, we added baking cocoa and dark chocolate drizzles. Chocolate shorbread is the ultimate Ulster-Scot tribute on National Shortbread Day!

Recipe

(Adapted from Brown Bag)

Ingredients

  • ½ cup (1 stick) butter, room temperature (we used Kerrygold brand unsalted Irish butter)
  • 1 ½ tablespoons baking cocoa (we used Nestle brand)
  • ½ cup powdered sugar
  • ½ teaspoon vanilla
  • 1 cup flour
  • 2 ounces (2 squares) semi-sweet chocolate (we used Baker’s brand)

Directions

Lightly mist the ceramic shortbread pan with cooking spray. Wipe off the excess oil from the pan. Set aside. In a mixing bowl, cream the butter with the cocoa, sugar and vanilla until smooth.

Chocolate Shortbread

Gradually add the flour until a sticky dough is formed. Press the dough evenly (it is fine to use fingers) in the shortbread pan.

Chocolate Shortbread

Prick holes on the top with the tines of a fork.  Bake in a preheated oven at 325 degrees F for 30-35 minutes and slightly puffed, taking care not to burn the edges. Remove the cookie from the oven and let cool in the shortbread pan for 10 minutes.  Loosen the edges with a spatula or knife.

Chocolate Shortbread

Carefully invert the shortbread pan onto a cutting board. While the shortbread is still warm, cut into wedges with a sharp knife. Brush away the crumbs and let cool on a wire rack. Melt the chocolate squares. Fill a pastry or zipper top plastic bag with the melted chocolate. Using a small round tip on the pastry bag, or cutting a small hole from the edge of the zipper top plastic bag, squeeze out the melted chocolate in a back and forth drizzling motion over each shortbread wedge. Let the chocolate cool completely before stacking the cookies.

Chocolate Shortbread

Notes

  • Try drizzling different types of flavored chocolate (mint, orange, chili, etc.) for variety.

 

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