07 July

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July 1, 2012

Beaver Tail (Cocktail Drink)

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Beaver Tail (Cocktail Drink)

Beaver Tail Cocktail Drink

July 1: Canada Day

Highlander’s relatives in Halifax were very hospitable when we visited them one summer. Ivan G. and family showed us the sites, fed us fresh seafood from the Halifax Harbour and gave us gifts with the iconic red maple leaf and the Nova Scotia tartan on them. We admired their patriotism and pride and they encouraged Highlander to remember his roots and celebrate the national holiday of his birth country with festive food and drink. So to get into the “spirit” we mixed maple syrup with Canadian whiskey. Commemorate Canada Day with a cocktail drink called the “Beaver Tail.” Cheers!

Recipe

(Adapted from Super Cocktails)

Ingredients

  • 2 ounces Canadian whiskey
  • 1 teaspoon maple syrup

Directions

Pour the whiskey and maple syrup in a shot glass.

Beaver Tail Cocktail Drink

 

June 3, 2012

Tortang Talong

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Tortang Talong (Eggplant Omelet)

Eggplant Omelet

June 3: National Egg Day

Islander’s Daddy grows eggplants in the backyard of their house in Hawaii and then sometimes Mommy makes them into omelets. Tortang talong is a simple Filipino dish that Islander’s family ate most often during Lent Fridays when abstaining from meat. Islander also makes these omelets for an easy meal occasionally when she can find the specific type of eggplants at a few mainland grocery stores.

Eggplant

The eggplants used for tortang talong are the long, slender Asian style vegetables (although they really are classified as fruits/berries) and not the rounder, plump variety. Combining eggplants with eggs double the deliciousness of this dish, especially on National Egg Day!

Recipe

(From Mommy and Daddy)

Ingredients

  • eggplants (long, Asian style)
  • eggs (2 eggs per eggplant)
  • salt and pepper to taste
  • vegetable oil or cooking spray

Directions

Wash and dry the eggplants. Pierce the eggplants all over with the tines of a fork.  Grill or broil the eggplants until lightly charred and soft (at least 15 minutes).

Eggplant Omelet

Cool before peeling off the skins of the cooked eggplants, leaving the stems intact. Spread out on a plate. Season with salt and pepper. In a separate bowl, beat the eggs. Pour over the eggplant.

Eggplant Omelet

Heat a pan with oil or cooking spray. Carefully place the soaked eggplant in the pan, spreading it out, and pour the beaten eggs over it. Cook over medium-high heat until the sides of the omelet begin to solidify. Use a spatula to turn the eggplant omelet over and continue cooking until brown. Cook the other omelets, adding a little more oil or cooking spray as necessary.  Transfer the eggplant omelets to a plate. Serve hot with rice.

Eggplant Omelet

Notes

  • Egg substitutes (such as Egg Beaters brand) may replace real eggs in this recipe.
  • Salamat (thanks) to Daddy for being our guest chef for this eggplant omelet blog post.
  • May is also National Egg Month. Search our blog for more egg recipes.

 

July 25, 2011

Tarta de Santiago

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Tarta de Santiago

(St. James Almond Cake)

Tarta de Santiago 

July 25: Feast Day of St. James the Greater

A miniature version of Our Lady of the Pillar is displayed in the chapel of Islander’s brother’s house. Members of his religious community brought back the replica from Saragossa, Spain, where their founder, Father William Joseph Chaminade, was exiled during the French Revolution. There he was inspired by Mary with a mission to bring faith and hope back to France and to the world.

Centuries earlier, St. James was also inspired by Our Blessed Mother to do the same and share the gospels and love of her son, Jesus Christ, with the Spaniards and the world. In an apparition to Sant Iago, as he was called in Spain, she presented him with a pillar as a promise to help him with his mission. St. James built a chapel in Saragossa in her honor. Shortly thereafter, he was martyred and his remains are believed to be enshrined at the cathedral in another Spanish town, Compostela.

Santiago de Compostela is the third most frequently visited Christian pilgrimage site after Rome and Jerusalem. Several eateries in the area sell a Spanish almond cake, called Tarta de Santiago, associated with the country’s patron saint. We baked and decorated one for his feast day and also featured his cross in the center of the cake. Taste the tradition and make Tarta de Santiago for the Feast Day of St. James.

Recipe

(Adapted from Cooking With the Saints by Ernst Scheugraf)

Ingredients

  • 4 eggs
  • 1 cup sugar
  • ½ cup (1 stick) butter, softened
  • 1 ½ cup flour
  • ½ cup water
  • 2 ½ cups almond flour/meal
  • 1-2 teaspoons grated lemon rind
  • powdered sugar

Directions

In a large mixing bowl, beat the eggs with the sugar until smooth. Add the butter, flour and water. Mix until well blended. Add the almond flour/meal.

Tarta de Santiago

Stir in the grated lemon rind. Pour the batter into a greased, 10-inch round cake pan. Spread evenly for a smooth top.

Tarta de Santiago

Bake in a preheated oven at 350 degrees F for 30-40 minutes until golden brown, testing with a toothpick for doneness. Remove from the oven and cool completely on a wire rack over another baking pan to catch the crumbs and powdered sugar.  Print and cut out a graphic of the St. James cross. Center it on top of the cake.

Tarta de Santiago

Sprinkle powdered sugar over the top of the cake using a sieve. Carefully remove the paper cutout with tweezers.

Tarta de Santiago

Brush off any stray powdered sugar or crumbs. Present the cake on a platter or board. Slice into wedges and serve.

Tarta de Santiago

Notes

 

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