04 April


Lilikoi (Passion Fruit)

Butter Mochi Cake

April: Easter Season (Palm/Passion Sunday)

On the last Sunday of Lent, a week before Easter, we attend Palm/Passion Sunday mass and listen to scriptural readings about Jesus’ triumphant entry into Jerusalem. With a symbolic palm leaf that we receive at church, Highlander would make a cross for Islander to decorate our dining area. She usually prepares a Hawaiian or tropical meal for dinner with a dessert featuring lilikoi as an ingredient. These are our little Palm/Passion Sunday traditions.

Lilikoi is the Hawaiian word for passion fruit. It is aromatic and tart and grows abundantly on the islands. When we do find them on the mainland, the lilikoi is overpriced and overripe. So we settle for the much cheaper passion fruit pulp in the frozen section of our grocery store. It works fine as an ingredient for our Palm Sunday desserts and adds a fragrant and flavorful twist to a regular butter mochi cake.

For a Palm/Passion Sunday-inspired food, start a little tradition and make something with passion fruit, like lilikoi butter mochi cake.

 Recipe

(Adapted from Hawaii Magazine)

Ingredients

  • 1 box (1 pound) mochiko flour
  • 3 cups sugar, granulated white
  • 1 tablespoon baking powder
  • ½ cup (1 stick) butter, melted
  • 5 eggs
  • 1 tablespoon vanilla extract
  • 1 can (12-14 ounces) coconut milk
  • 4-6 tablespoon lilikoi puree (we substituted defrosted passion fruit pulp)

Directions

In a mixing bowl, combine the mochiko flour, sugar and baking powder. Melt the butter. Cool slightly.

Pour the melted butter into the mixing bowl. Add the eggs, vanilla and coconut milk.

Stir in the lilikoi puree. Blend well. Pour into a greased 9×13-inch baking pan.

Bake in a preheated oven at 375 degrees F for 40-50 minutes, testing the cake with a toothpick for doneness. Remove from the oven. Cool slightly and spread glaze on top (optional—see Notes). Slice with plastic knife to prevent from sticking to the blade. Yield: 2 dozen.

Notes

  • Glazing the top of the cake is optional. To do so, mix together 1-2 cups powdered sugar with 2-4 tablespoons of lilikoi puree. Stir until it is a smooth consistency. Spread on top of the cake while still warm.
  • Try our regular butter mochi cake and poi mochi cake recipes.
  • Our final food photo of the lilikoi butter mochi cake above is set on a red tablecloth. Red is the liturgical color for Palm/Passion Sunday.

Battenberg Cake

battenbergcake

April 30, 1884: The Wedding Day of Princess Victoria and Prince Louis of Battenberg

As marriage sponsors at church, we are always intrigued with foods related to weddings. Battenberg Cake, with its distinctive checkered pattern and quilt-like markings, has a royal wedding history. It was reputedly created in honor of the German Prince Louis of Battenberg and Princess Victoria of Hesse-Darmstadt when they were married on April 30, 1884. The princess is the granddaughter of Queen Victoria of England. Though the royal groom was born in Austria and raised in Germany, the family name eventually became Anglicized from Battenburg (Battenberg) to Mountbatten to disassociate with the Nazis during the World War. The cake itself seems to represent the alliance (marriage) between Germany and England with the two colors!

Battenberg Cake is a terrific teatime treat. Try this royal recipe for bridal showers, nuptial celebrations and the anniversary of the Prince and Princess of Battenberg.

Recipe

Ingredients

  • 1 box pound cake mix (we used Betty Crocker brand)
  • ½ cup (1 stick) butter, softened
  • 2/3 cup milk
  • 2 eggs
  • 1 teaspoon almond extract
  • red food coloring
  • yellow food coloring
  • apricot jam
  • 2 packages marzipan

Directions

Prepare the pound cake mix according to the directions on the box. In a mixing bowl, combine the pound cake mix with the butter, eggs and milk. Add the almond extract.

battenbergcakesteps1

Mix until the batter is smooth. Divide the batter equally in two bowls. Tint one with red food coloring and stir until the batter is pink. Tint the other with yellow food coloring and mix well. Pour each into two separate, same-sized greased loaf pans.

battenbergcakesteps2

Bake in a preheated oven at 350 degrees F for 35-45 minutes, testing the cakes for doneness. Remove from the oven and transfer to a wire rack to cool completely. Trim off the brown edges from the four sides of the cake.

battenbergcakesteps3

Level out the tops. Stack one cake on top of the other. Slice down the middle to create long, rectangular strips of cake.

battenbergcakesteps4

Stir the apricot jam in a small bowl until smooth. Generously spread the jam on one side of the cake strip. Attach an opposite colored cake strip to the side. Brush more jam on the top of the two cake strips. Repeat with the other cake strips, topping them with opposite colors. Brush all crumbs away and spread more jam on the sides, including the top and bottom of the cake.

battenbergcakesteps5

Knead the marzipan to soften. Roll out on a clean, flat surface to about 1/8 inch thick. Keep rolling until the size is large enough to cover the sides of the cake. Brush apricot jam on the marzipan. Carefully wrap the marzipan around the cake.

battenbergcakesteps6

Trim off the excess marzipan. Make a neat seam on the bottom and overlap the edges. Turn the cake around and make light criss-cross markings on the top. Chill until the marzipan and jam are set (around 15-30 minutes). Slice off the ends to make the cake look neat and finished. Cut ¾-inch thick portions and serve during tea time.

battenbergcakesteps7

Notes

  • In lieu of the apricot jam, a thin layer of vanilla frosting may be used to “glue” the cake strips together.
  • Search our blog for other royalty-inspired recipes.

Saltimbocca alla Romana

saltimbocca alla romana

April 21: Birthday of Rome (753 BC)

We were fortunate to have visited Rome, Italy, twice, in our lifetime (so far!). The first time was for Highlander’s 50th birthday (April 20) and the second time was for a family vacation to visit Islander’s brother at his congregation’s headquarters where we got to meet his Superior General and other brothers and sisters from around the world serving in God’s missions.

While in Rome, Islander did as the Romans probably do and ate veal cutlets with prosciutto and sage. The tender beef combined with the salty and earthy flavors were a “jump in the mouth” (the literal translation of “saltimbocca”). We ate different delicious foods in Italy, occasionally treat ourselves at Italian-American restaurants on “date nights” and “month-aversaries” and sometimes cook Italian dishes and post the recipes on our blog.

To celebrate the birthday of Rome, we made Saltimbocca alla Romana. Try this tasty recipe and experience the flavors of Italy jumping in your mouth!

Recipe

(Adapted from Italian Chef)

Ingredients

  • 6 veal slices for scallopini
  • 6 sage leaves
  • 6 slices prosciutto
  • flour
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • ½ cup chicken broth
  • ½ cup dry white wine

Directions

Use a meat tenderizer to pound the veal into thin pieces. Place a sage leaf on top of each veal slice. Cover each with prosciutto.

saltimbocca alla romana

In a flat dish, combine the flour with salt and pepper. Dredge both sides of the veal in the seasoned flour, shaking off the excess. In a large skillet, melt the butter and olive oil. Slip the veal slices prosciutto side down into the skillet and cook on medium high heat until brown on one side. Flip to veal slices and brown on the other side. Transfer the veal to warming plate lined with paper towels to absorb the grease.

saltimbocca alla romana

In the same skillet, mix a tablespoonful of the seasoned flour into the meat drippings/grease to make a roux. Stir in the chicken broth and white wine and heat until thickened (may stir in another tablespoonful of seasoned flour, if necessary). Serve the veal hot and spoon the gravy over it. This veal meal is perfect with pasta!

saltimbocca alla romana

Notes

  • Avoid overcooking the veal or it will be tough to chew.
  • Make Marsala Veal for a similar dish to Saltimbocca alla Romana. Both Italian dishes have a flour coating and are served with a wine-based gravy.
  • Search our blog for more Italian recipes.

 

« Previous PageNext Page »