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May 14, 2012

Buttermilk Biscuits

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Buttermilk Biscuits

Buttermilk Biscuits

May 14: National Buttermilk Biscuit Day

Living in Oklahoma and Texas gave us an appreciation for down-home dining. Food, such as the Southern staple, buttermilk biscuits, is (ful)filling without being fancy. Similar to scones in Britain, buttermilk biscuits are a simple side dish that we eat during a hearty breakfast or brunch (it is popular served with a sausage gravy) or with our main meal (chicken fried steak, pork chops, etc.). Whether served with butter, jam, jelly, honey or gravy, this basic bread is quick and easy to prepare. Bake them for National Buttermilk Biscuit Day.

Recipe

(Adapted from Food.com)

Ingredients

  • 2 cups flour (not self-rising)
  • ¼ teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter, cold
  • 1 cup buttermilk

Directions

In a large mixing bowl, combine the flour, baking soda, baking powder and salt. Cut in the butter and mix until it resembles coarse meal. Pour in the buttermilk.

Buttermilk Biscuits

Mix lightly until moist. Turn out the dough onto a floured surface. Pat down to ½-inch thick. Cut out circles using a 2-inch cookie cutter or rim of a glass. Gently knead the rest of the dough, mixing it as little as possible to avoid having tough biscuits. Place the cut rounds on a baking sheet. Bake in a preheated oven at 450 degrees F for 10-12 minutes. Do not overbake. The biscuits should turn a pale golden brown. Remove from the oven and serve immediately. Yield: 10 buttermilk biscuits.

Buttermilk Biscuits

Notes

  • We halved the original recipe just for the two of us.
  • Handle the dough as little as possible to keep the biscuits light and fluffy.
  • If buttermilk is not available, substitute it for one cup of milk mixed with a tablespoon of white vinegar or lemon juice.
  • Rapper Sir Mix-a-lot “sings” about buttermilk biscuits.  Search YouTube videos to listen to the lyrics.
  • Check out our chicken fried steak recipe post on January 6, which is National Chicken Fried Steak Day. Buttermilk biscuits are often served with it along with a creamy country-style gravy.
 

May 12, 2012

Vanilla-Macadamia Nut Fudge

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Vanilla-Macadamia Nut Fudge

Vanilla-Macadamia Nut Fudge

May 12: National Nutty Fudge Day

We usually find fudge to be too sweet—even for our notorious sweet tooth! But when it is made with macadamia nuts, fudge is fine as the roasted nut flavor tones down the sweetness a bit. Although we are not too fond of fudge as a whole, some of our mainland friends like the tropical taste in this recipe, especially around the holidays for a Hawaiian-inspired dessert exchange. So for all of Islander’s fellow cake club members and blog readers, below is the recipe for vanilla-macadamia nut fudge for National Nutty Fudge Day.

Recipe

(Adapted from Nestle)

Ingredients

  • 2 ½ cups sugar, granulated white
  • ½ cup unsweetened coconut milk
  • ½ cup (1 stick) butter
  • 2 cups white chocolate chips
  • 1 jar (7 ounces) marshmallow crème
  • ¾ cup roasted macadamia nuts, chopped
  • 1 teaspoon vanilla extract
  • ¼ teaspoon coconut extract

Directions

Line a 8×8- or 9×9-inch square pan with foil, leaving the edges hanging over the pan. Generously grease the foil with butter. Also butter the sides of a 3-quart saucepan. In the saucepan, combine the sugar, coconut milk and butter. Stir over medium heat until mixture comes to a slow boil. Insert a candy thermometer to the side of the saucepan, but do not let it touch the bottom of the pan. Reduce the heat to medium-low and continue boiling it slowly without stirring. Boil for about 15 minutes or until the candy thermometer reaches 238 degrees F (softball stage). Remove from heat.

Vanilla-Macadamia Nut Fudge

Quickly stir in the white chocolate chips until melted and smooth. Add the marshmallow crème. Fold in the nuts. Mix in the vanilla and coconut extracts.

Vanilla-Macadamia Nut Fudge

Spread into the prepared baking pan. Let cool for at least 3-4 hours or until firm. Lift the fudge from the pan using the foil side handles. Use a sharp knife to cut into small squares. Yield: 36 pieces.

Vanilla-Macadamia Nut Fudge

 

May 10, 2012

Molokai-Mainland Sweet Potato Palau

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Molokai-Mainland Sweet Potato Palau

Molokai Sweet Potato Palau

May 10: Feast Day of St. Damien of Molokai

We took an inter-island trip with Islander’s parents and brother a few years ago when her Daddy turned 70. The family flew on a small plane from Oahu to Molokai to see where Hawaii’s recently canonized St. Damien served those who were afflicted with Hansen’s disease (leprosy).

Damien de Veuster came to Hawaii from Belgium in 1864 and was ordained a priest in Honolulu. A few years later, on May 10, 1873, Father Damien volunteered to minister to the people with leprosy who were exiled to Kalaupapa and Kalawao on the island of Molokai. He himself contracted the disease and, on April 15, 1889, died among those he lovingly served in the name of Christ.

During our family’s private pilgrimage to Kalaupapa and Kalawao, we were able to personally place floral lei at St. Damien’s gravesite on the grounds of St. Philomena Church that he built. We also toured the other solemn and historical areas where Blessed Mother Marianne Cope and Brother Joseph Dutton worked to support St. Damien’s mission to help the patients physically and spiritually.

Molokai Sweet Potato Palau

In honor of St. Damien of Molokai, Hawaii’s patron saint, we made Molokai sweet potato palau. As we do not have Hawaiian ingredients readily available on the mainland, such as purple Molokai sweet potato and Maui onions, we needed to make some substitutions for this side dish.

Serve sweet potato palau—Molokai or mainland style—on the Feast Day of St. Damien. Aloha!

Recipe

(Adapted from Chef Peter Merriman on Hawaii Magazine)

Ingredients

  • 3 large purple Molokai sweet potatoes (we used regular sweet pototoes)
  • 1 cup coconut milk
  • 1 cup Maui onion, diced (we used Texas sweet onion)
  • ¾ cup butter, divided use, softened
  • 1 teaspoon Hawaiian sea salt

Directions

Wash and peel the sweet potatoes. Dice into 2-inch cubes. Place in a large pot and cover with water. Simmer until tender, about 15-20 minutes. Drain the sweet potatoes.

Molokai Sweet Potato Palau

Place the sweet potatoes in a large bowl with ½ cup (1 stick) of butter. The heat from the sweet potatoes should melt the butter. Stir in the the coconut milk and 3 tablespoons of butter. Mash until smooth. Set aside. In a skillet, saute the onions with the remaining 1 tablespoon of butter. Cook over medium heat until the onions are soft and translucent. Add the cooked onions to the mashed sweet potatoes. Season with salt. Stir well or whip with a hand mixer until creamy. Serve hot as a side dish.

Molokai Sweet Potato Palau

Notes

  • Palau is a traditional Hawaiian-style pudding made of sweet potatoes and coconut cream, which inspired the chef to adapt the cooking method for a savory side dish. It has a pudding-like texture similar to whipped sweet potatoes.
  • St. Damien was buried on Molokai but his body was exhumed in 1936 and brought back to Belgium, his home country and final resting place. Remains of his right hand were returned to Hawaii and re-interred in his original grave on the grounds of St. Philomena Church in Molokai. His relic (foot bone fragment) travels around the world for veneration.
  • St. Damien was canonized on October 11, 2009. In addition to observing his feast day on May 10, Hawaii also celebrates St. Damien’s Day on April 15.
  • The background fabric in the final food photo above is from Highlander’s aloha shirt showing motifs of St. Damien.
 

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