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May 13, 2019

Macedonia di Frutta

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Macedonia di Frutta

(Italian Fruit Cocktail)

May 13: National Fruit Cocktail Day

We visited Islander’s brother in Rome, Italy, when he was there during one summer for his congregational council meeting. Her parents joined us from Hawaii and we decided to make this our wedding anniversary trip with the family. We met her brother’s superior general at the headquarters of the worldwide order, toured St. Peter’s Basilica/Square in Vatican City, went sightseeing all over Rome (Colosseum, Pantheon, churches, Spanish Steps, Trevi Fountain, squares, catacombs, etc.) and ate extremely well! The food in Italy was delicious and we frequently cooled off with gelato for dessert. But sometimes we wanted to eat a “lite” treat after touring around and sweating in the summer heat. Macedonia di frutta (marinated fruit) was a great option to enjoy chilled seasonal fruit slightly sweetened with sugar and lemon juice (or, for the cocktail version, white wine).

When we returned from Rome, Islander’s parents stayed with us in our South Texas home for a few more days before flying back to Hawaii. While they were still on the mainland, we wanted to recreate the simple fruit salad we ate in Italy using produce we could find locally and seasonally and made this for our family snack time. Back on the islands, they use tropical fruit from Daddy’s garden to make Macedonia di frutta.

Make this refreshing dish on a hot and humid summer day and on National Fruit Cocktail Day.

Recipe

Ingredients

  • Seasonal favorite fruits (we used cantaloupe, honeydew melon, apple, peach, kiwi, plums, blueberries, etc.)
  • 1 tablespoon sugar to taste
  • 1 lemon, juiced (see Notes)

Directions

Peel and chop the fruit in bite sized pieces.

Place all together in a large bowl. Sprinkle sugar over the fruit. Squeeze the lemon juice over all. Mix well. Cover and chill in the refrigerator. Scoop into dessert dishes and serve cold.

Notes

  • Substitute the lemon juice for 2 tablespoons (or to taste) of white wine.
  • Grazie, caro Papà (thanks, dearest Daddy), for being the guest chef for this blog post.

 

May 5, 2019

Pico de Gallo

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Pico de Gallo

May 5: Cinco de Mayo

On “Taco Tuesdays” at Islander’s brother’s congregational community house in San Antonio, Texas, the Catholic brothers and priests would host university students at a prayer social. When they were short-staffed, we helped out the Mexican cooks (husband and wife team Sr. Gregorio y Sra. Sylvia) in the kitchen, chopping up vegetables, preparing the buffet line and setting the dessert table. Appetizers were always tortilla chips, salsa and pico de gallo.

Pico de gallo is a chunky fresh vegetable relish and condiment that is easy to make. It is a delicious side dish to serve as a snack and appetizer for Cinco de Mayo and makes any meal feel like a fiesta!

Recipe

(Inspired by Gregorio and Sylvia P.)

Ingredients

  • 2-3 Roma or plum tomatoes, chopped
  • 1 small onion, chopped
  • 1-2 jalapeño peppers, deseeded and deveined, finely chopped
  • handful of cilantro leaves, chopped
  • 1 lime, juiced
  • salt and pepper to taste
  • tortilla chips for serving

Directions

Prepare the vegetables by chopping the tomatoes, onions, peppers and cilantro. Add all to a mixing bowl.

Cut the lime in half and squeeze the juice into the vegetables. Salt and pepper to taste. Transfer to a serving bowl and serve with chips. Enjoy with cerveza (beer)!

Notes

  • We just love how the red tomatoes, white onion and green jalapeño peppers and cilantro leaves in this pico de gallo recipe are coincidentally the colors of Mexico.
  • Search our blog for more Mexican recipes.
 

May 4, 2019

Rey’s Portion Bread

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Rey’s Portion Bread

May 4: Star Wars Day

How about some quick gourmet for Star Wars Day? Then try these recipes for “Rey’s Portion Bread”. The “bread” heats up instantaneously, just like in the movie “Star Wars Episode VII: The Force Awakens”, and it is enough for a single serving (or two petite portions) for geeks on the go!

We have adapted two recipes for this blog post and used the magic of the microwave for the bread to cook quickly. They are as “appetizing as they look” (honestly, these mug cakes don’t taste that bad!). For Rey, the portion bread was her sustenance on the desert planet of Jakku; for film fans it could be an extra amusing snack or dessert on Earth. Either way, this is a fun food to eat on Star Wars Day. May the Fourth be with you!

Recipe I

(Adapted from StarWars.com)

Ingredients

  • ½ teaspoon vegetable oil
  • ¼ cup cake flour
  • 1 ½ tablespoons sugar
  • ½ teaspoon matcha powder
  • ¼ teaspoon baking powder
  • pinch of salt
  • 2-3 tablespoons milk
  • ½ teaspoon vanilla

Directions

Grease a large ramekin or microwave safe mug or small bowl with the oil. In a separate bowl, combine the cake flour, sugar and matcha powder.

Add the baking powder and pinch of salt. Stir in the milk and vanilla until the ingredients are well combined.

Pour into the greased ramekin. Place in the microwave and heat on high for 40-45 seconds. Carefully remove from the microwave and cool slightly before eating.

Recipe II

(Adapted from Rosanna Pansino of “Nerdy Nummies”)

Ingredients

  • 1 tablespoon matcha powder
  • 5 tablespoons self rising flour
  • pinch of salt
  • 3 tablespoons sugar
  • 2 tablepoons coconut oil, melted
  • 2 tablespoons milk, room temperature
  • 1 egg, room temperature

Directions

In a bowl or plastic bag (the latter is for later use), combine the matcha powder, flour, salt and sugar.  In a small bowl, melt the coconut oil. Stir in the milk (cold milk will solidify the melted coconut oil).

Beat the egg into the oil-milk mixture. Add the dry to wet ingredients, stirring with a clean finger (like Rey did) or a whisk, until smooth and well blended. Portion the batter into two small ramekins (or one large mug). Microwave for 1½ minutes. Carefully remove from the microwave and cool slightly before eating.

Notes

  • In the second recipe, place the dry ingredients in a zipper top plastic bag (Rey received her rations this way) for later use. Whenever hunger hits, strike back like the Empire and prepare the portion bread by mixing the contents of the dry pack with fresh liquid ingredients.
  • If the mug cake looks a little undercooked, zap it in the microwave for another five seconds. Take it out and let the heat continue to cook as it cools slightly. Avoid overcooking as it will turn as hard as an asteroid rock.
  • Thanks to Islander’s brother for letting us borrow his Star Wars book, “The Force Awakens Visual Dictionary”, for the food photos above.
  • We have attended “Star Wars Celebration III” in Indianapolis, Indiana, in 2005. Islander and her brother attended “Star Wars Celebration” in Chicago, Illinois, in 2019. Both were FANtastic experiences!
  • Look for more Star Wars recipes on our blog by searching under the Theme Menus section. 
 

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