02 February

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February 3, 2016

Elmo Candy

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Elmo Candy

Elmo Candy

February 3: Elmo’s Birthday

Happy birthday to Islander’s favorite furry friend—Elmo! She adores the Sesame Street character so much that she was inspired to try a candy decoration project to mark her muse’s special day. It is a simple sugar arts technique that involves tracing and flooding over a pattern. The finished candy piece may be eaten as is or used as a cake decoration.

Elmo was a simple pattern with a few candy melt colors that Islander had on hand for her first candy project. Other clipart or coloring page patterns and chocolate or candy melt colors may be used—the possibilities are endless for a fun and personalized project. But for today, enjoy an edible Elmo on his birthday.

Recipe

Ingredients

  • Black (or dark chocolate) candy melts
  • Red candy melts
  • Orange candy melts
  • White (or white chocolate) candy melts

Directions

Print out a clipart or coloring page of Elmo. Put the image on a cake board, cardboard or cutting board. Tape waxed paper over it. Melt the black or dark chocolate candy melts. Let cool slightly. Fill a piping bag outfitted with Wilton tip #3. Trace the outline of Elmo, flooding the mouth area. Refrigerate for a few minutes until the candy is set.

Elmo Candy

Melt the red candy melts. Let cool slightly. Fill a piping bag outfitted with Wilton tip #3. Flood the body area. Do the same for the nose using the orange candy melts.

Elmo Candy

Melt the white chocolate candy melts. Let cool slightly. Fill a piping bag outfitted with Wilton tip #3. Flood the eye area. Refrigerate for a few minutes until the candy is set.

Elmo Candy

Use the remaining melted white chocolate candy melts to trace all over Elmo’s body and flood the area completely. This makes the overall candy sturdier. Go ¼-inch past the edges with an outer outline (optional). Refrigerate for a few minutes until the candy is set. Remove the tape from the wax paper. Turn the hardened candy Elmo over on the flat surface. Carefully peel away the waxed paper. Cover with plastic wrap until ready to serve or decorate a cake.

 

February 1, 2016

Avocado-Mushroom-Onion Omelet

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Avocado-Mushroom-Onion Omelet

Avocado Omelet

February: National Avocado Month

Islander was so shy in kindergarten when students were asked to name a fruit during a food lesson. All the other classmates stated the obvious—apples, bananas, oranges—and local Hawaiian favorites—coconuts, pineapples, papayas, mangos, lychees, lilikoi, etc. She regrets not having spoken up and saying “avocado” especially since her family had an avocado tree in the back yard of her childhood home in Pearl Harbor that was located across the street from the school!

Now, 40+ years later, Islander is using this blog as a medium to say that avocado is botanically a fruit. But because it is green and used in many savory recipes, many might confuse it as a vegetable.

In observing National Avocado Month, we put avocado slices in an omelet filled with mushrooms and caramelized onions for a hearty and healthy brunch. Celebrate February with a fruit and add an avocado to an omelet!

Recipe

(Adapted from Williams-Sonoma)

Ingredients

  • Olive or vegetable oil
  • 1 small onion, sliced
  • ¼ cup water
  • salt and pepper to taste
  • 1 cup mushrooms (we used oyster), sliced
  • 4 eggs beaten with 2 tablespoons water
  • 2 tablespoons fresh chives, sliced
  • 1 avocado, peeled, pitted and sliced into wedges

Directions

Slice the mushrooms, chives, onion and avocado. In a skillet, sauté the onions in 1 tablespoon of oil over medium-high heat. Stir occasionally until caramelized (around 10 minutes). Add the water to deglaze. Season with salt and pepper. Transfer to a plate and set aside.

Avocado Omelet

In the same skillet, heat another tablespoon of oil and add the mushrooms. Cook for about 5-7 minutes or until browned. Season with salt and pepper. Transfer to a plate and set aside. Wipe down the skillet and heat with 1 teaspoon of oil. Pour in half the beaten egg-water mixture and swirl around to cover the bottom of the skillet. Sprinkle in the chives. Cook for about a minute or two. On one side of the omelet, sprinkle half the onions and mushrooms.

Avocado Omelet

Fan out the avocado slices on top. When the eggs are slightly set, fold the other side of the omelet over the filling. Slide the omelet onto a plate and keep warm. Repeat the process for the second omelet. Yield: 2 servings.

Avocado Omelet

Notes

  • Sprinkle a little lemon juice on the avocado slices to prevent browning after cutting.
  • Search our blog for additional avocado recipes.
 

February 17, 2015

Sesame Choy Sum

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Sesame Choy Sum

Sesame Choy Sum

February 17: National Cabbage Day

We always made plans to celebrate the Asian lunar new year with our friend Phyllis S., a Chinese-American and fellow expatriate local from Hawaii, and her family when we lived in South Texas. Since we have moved, we still try to observe the cultural holiday, as Islander has Chinese relatives as well. Phyllis introduced us to Sesame Choy Sum, a simple yet symbolic side dish with a salty-sweet sauce that is poured over quickly cooked “Chinese flowering cabbage”. Traditionally, the vegetable represents health and its green color symbolizes money/wealth. So cook up some Sesame Choy Sum on National Cabbage Day or during the Asian lunar new year for health and wealth!

Recipe

From Phyllis S.

Ingredients

  • 1 bunch fresh choy sum
  • 2 tablespoons oyster sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce (we used Aloha Shoyu brand)
  • ½ tablespoon sesame seeds

 Directions

Wash the choy sum and trim the bottom. In a large pot, boil some water. Add the choy sum and cook for 3-4 minutes. Remove from the stovetop and drain well. Let cool for about 5-10 minutes. Run cool water over the choy sum and squeeze out excess water. Place the choy sum on a platter.

Sesame Choy Sum

In a measuring cup, combine the oyster sauce, sesame oil and soy sauce. Mix well and let stand for 10 minutes. Drizzle over the choy sum. Sprinkle sesame seeds on top. May be served hot or cold.

Sesame Choy Sum

Notes

  • Phyllis likes to cut the choy sum in half and boil the stems for a minute or two before adding the leaves to the pot, as the stems are thicker and take longer to cook.
  • Search our blog for other recipes containing cabbage as an ingredient.
  • Kung Hei Fat Happy (Lunar) New Year!
 

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