05 May

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May 8, 2010

Mini Haupia Pies

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Mini Haupia Pies

Mini Haupia Pies

May 8: National Coconut Cream Pie Day

Haupia (pronounced “how-pee-yah”) is Hawaii’s version of a coconut cream dessert.  It is traditionally served at luaus and local gatherings as cute cubes of gelatin (think coconut cream Jell-o) and at special occasions as a pudding-like topping for white or coconut cakes (we had one of these Dee Lite-ful desserts at our engagement party). It is also a flavorful filling in malasadas (Portuguese donuts) and even in McDonald’s snack pies (see Notes below)! For a tropical take on National Coconut Cream Pie Day, we present an easy blog recipe post for mini haupia pies.

Recipe

(Adapted from The Honolulu Star-Bulletin)

Ingredients

  • 1 package of 8 frozen mini pie/tart shells
  • 1 can (13.5 ounces) of coconut milk
  • ¾ cup water, divided (½ cup and ¼ cup)
  • 5 tablespoons sugar (we used C&H brand, granulated white)
  • ¼ cup cornstarch
  • 1 tub of Cool Whip or whipped cream

Directions

Defrost the mini pie/tart shells according to the package instructions.  Poke holes using the tines of a fork in each shell. Place them on a baking sheet and bake in a preheated oven at 375 degrees F for 10 minutes.  Remove from the oven and cool completely.

Mini Haupia Pies

Prepare the haupia filling.  In a saucepan, stir the coconut milk, ½ cup of water and sugar over low heat.  In a small bowl, make a paste with the cornstarch and ¼ cup water. Pour into the saucepan with the coconut milk mixture.  Stir constantly until thickened.  Remove from heat and allow the haupia to cool.

Mini Haupia Pies

Scoop the haupia into the shells.  Refrigerate until the haupia becomes firm. Fill a pastry bag with Cool Whip or whipped cream and decorate the top of the mini haupia pies.

Mini Haupia Pies

Notes

  • Here is another haupia recipe. Cut into cubes and enjoy like coconut cream gelatin!
  • We can’t resist stopping by a Malasada-mobile whenever it parks at a neighborhood street corner. These wagons have a rotating schedule of when and where they travel around Oahu. Malasadas can be filled with haupia, custard, Dobash or special tropical fruit fillings.
  • McDonald’s tries to cater to local tastes by occasionally featuring haupia and taro snack pies alongside their apple snack pies in their value menus—only in Hawaii! They are cheap and ono (delicious)!

McDonald's Haupie Pie

 

May 5, 2010

Chicken Mole

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Chicken Mole

Chicken Mole

May 5: Cinco de Mayo

We moved into our Texas home on Cinco de Mayo (May 5). When Islander’s parents came to visit and see our new place, our friends’ mom, Señora J, cooked an entire Mexican meal to welcome them! The main dish was a very tasty and tender chicken mole (pronounced MOH-leh), which she served with rice, beans, tortillas and pan dulce (sweet bread). She must have spent all day in the kitchen and we appreciate her generosity and hospitality! Although she has admitted to using mole sauce from a jar on occasion, she has found other shortcuts to preparing chicken mole, such as using a slow cooker. This blog recipe post features the crock pot method for easier cooking.

Recipe

(Inspired by Señora J)

Ingredients

  • 6 chicken thighs (boneless and skinless)
  • 1 6-ounce can of tomato paste
  • 1 chicken bouillon cube
  • 1 14-ounce can of chicken broth
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 tablespoons ground cinnamon
  • 1 teaspoon salt (or to taste)
  • ½ cup creamy peanut butter
  • 1 tablet of Mexican chocolate
  • sesame seeds
  • cilantro leaves, chopped

Directions

Mix the tomato paste, bouillon, broth, chili powder, cumin, cinnamon and salt together in the slow cooker. Stir in the peanut butter. Place the chicken thighs in the slow cooker. Add the chocolate tablet. Cover and cook on high for at least four hours or on low for at least six hours.  Check halfway to see if the chocolate tablet is melted. Stir the sauce. When cooked, mix well until the chicken is shredded. Transfer to a bowl and garnish with sesame seeds and cilantro.

Chicken Mole

Notes

  • Look for Mexican chocolate tablets in either the Latino food aisle or hot chocolate drink packets section of the grocery store. The tablets are not sweet like candy. It also has a hint of cinnamon flavor.
  • For a hot and spicy dish, add more chili powder or a can of diced tomatoes with jalapeños.
 

May 1, 2010

Pappardelle di San Giuseppe

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Pappardelle di San Giuseppe

Pappardelle di San Giuseppe

May 1: Feast Day of St. Joseph the Worker

Highlander used to toil in construction to pay his way through college. The wages were low and the labor was hard but he knew what he had to do to make a living.  St. Joseph the Worker is an inspiration to those like Highlander who work(ed) in blue-collar professions to provide for the future and their families. Jesus’ earthly stepfather is deservedly fêted twice a year on March 19 and again on May 1. We honor him with a sweet pasta dish called Pappardelle di San Giuseppe (Noodles for St. Joseph’s Day), which is traditionally eaten in the Italian region of Lucania. The sprinkling of the noodles’ topping ingredients symbolizes the holy carpenter’s sawdust.

Recipe

(Adapted from Cooking with the Saints by Ernst Schuegraf)

Ingredients

  • ½ pound of pappardelle pasta noodles
  • salt
  • 4 tablespoons of olive oil
  • 1 cup walnuts, chopped fine
  • 1 ½ cups bread crumbs
  • 4 tablespoons of sugar

Directions

Cook the pasta in boiling salted water as directed on the package. Drain and set aside.

Pappardelle di San Giuseppe

In a large skillet, heat the olive oil on medium high.  Stir-fry the walnuts, breadcrumbs and sugar.  Remove from heat and mix with the drained pasta.

Pappardelle di San Giuseppe

 

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