09 September


Kona Coffee Liqueur Ice Cream

September 29: International Coffee Day

Ethiopia, Colombia, Jamaica, Indonesia, Vietnam. These are some of the countries that are world famous for producing fine coffee. The United States ranks in the top 10 in many coffee polls, thanks in part to Hawaii’s contribution! Kona (Big Island) is the most popular but there are coffee plantations and estates on the other Hawaiian Islands.

We proudly put Hawaiian coffee in recipes that call for this ingredient. That way we feel like we are supporting America and Hawaii’s local economy while adding a touch of aloha to our dishes. In our no churn coffee ice cream, we add a double dose of Kona coffee in the recipe by dissolving Kona coffee crystals in Kona coffee liqueur. It is onolicious!

Enjoy no churn Kona coffee liqueur ice cream on International Coffee Day!

Recipe

Ingredients

  • 1-2 teaspoons instant Kona coffee crystals
  • 1 teaspoon vanilla, hot water or Kona coffee liqueur
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups heavy whipping cream, whipped
  • a few drops of brown food coloring/paste (optional)

Directions

In a small cup, dissolve the coffee crystals into liquid (vanilla, water or liqueur). Blend well with the sweetened condensed milk.

In a mixing bowl, beat the heavy whipping cream until peaks form. Fold in the whipped cream into the condensed milk mixture. Add a bit of brown food coloring (optional). Place in a loaf container, cover and freeze overnight.

Notes

  • Hawaii is only one of two states in America that grows coffee commercially. California is the other state. Georgia is in the early stages of experimenting with coffee growing. Puerto Rico, a U.S. territory, has had a coffee plantation for some time.
  • Check out our other Kona coffee recipes: cupcakes, cheesecake and cookies, oh my!
  • Search our blog for other no-churn ice cream recipes under our Theme Menu option.

Dan Bing 蛋餅

(Taiwanese Egg Pancake)

September 26:National Pancake Day

Islander’s college roommate from Taiwan, Monica C., would cook foods from her country and graciously share them with her. Sometimes, for Saturday brunch, they would skip the bland cafeteria food and cook together in the dorm kitchen. Dan bing, a type of Taiwanese style savory pancake, was one of the breakfast/brunch foods they would make because it was simple and filling (the proteins in the egg and pork floss and the carbs in the tortilla would provide them with energy to study—or play—for the rest of the day).

The recipe that follows is a mainland version of dan bing using flour tortillas (because as inexperienced cooks, that was all they could find as a substitute ingredient in their Midwest college town). When we visited Monica in Taiwan, we ate real dan bing (the flour pancake was much thinner) at the local cafes and they were much better and authentic than Islander and Monica’s mainland version. But it is still a delicious dish for breakfast/brunch and on National Pancake Day.

Recipe

(From Monica C.)

Ingredients

  • Chopped scallions (green parts only)
  • 4+ eggs, beaten
  • a little oil for frying
  • fresh flour tortilla
  • salt and pepper to taste
  • Rousong (pork floss)

Directions

Chop the onions. Beat the eggs. Heat a little oil in a skillet. Pour beaten eggs in the middle and fry a little but not yet set. Sprinkle green onions on it.

Place a tortilla on top of the egg before it sets. Pour more beaten eggs over it to cover the top. Sprinkle green onions on it and season with salt and pepper to taste.

When the bottom egg is set, flip the entire tortilla over and fry until the egg on the bottom is set. Transfer to a plate. While still hot, carefully roll. Slice and garnish with pork floss and more green onions. Serve with soy sauce.

Notes

  •  Search our blog for other sweet pancake recipes.

Cherries Jubilee Cookies

September 24:National Cherries Jubilee Day

We avoid flambéing our foods because we do not want to cause a fire in our complex and upset our neighbors on either side of our walls. So we find recipes that can be adapted for the food holiday, like these cherries jubilee cookies for National Cherries Jubilee Day. They are soft and crumbly and uniquely spiced. The main “jubilee” ingredients are the chewy dried cherries that have been soaked in cherry-flavored brandy—without the flambé! Cherries jubilee is often served with vanilla ice cream and these cookies would be a good accompaniment as well as a teatime treat. Cheers to cherries jubilee cookies on National Cherries Jubilee Day!

Recipe

(Adapted from “Country Home Magazine”)

Ingredients

  • 1 cup dried cherries
  • ½ cup brandy (we used Kirshwasser)
  • 1 cup butter, softened
  • ¾ cup sugar, granulated white (plus more for coating the cookies)
  • 1 egg
  • 1 egg yolk
  • 2 ½ cups flour
  • ½ teaspoon Chinese five spice powder

Directions

In a saucepan, combine the dried cherries with the brandy. Simmer for a minute or two, pressing down on the cherries to release their juices to mix with the brandy. Remove from heat and let stand for half an hour. Drain and reserve two tablespoons of the liquid.

In a mixing bowl, cream the butter with the sugar. Add the whole egg and egg yolk. Stir in the two tablespoons of reserved cherry liquid. In a separate bowl, combine the flour with Chinese five spice powder.

Mix the dry ingredients into the wet ingredients until a sticky dough is formed. Fold in the cherries and blend thoroughly. Scoop and roll into one-inch balls. Place at least an inch apart on a lightly greased cookie sheet.

Bake in a preheated oven at 350 degrees F for 12-15 minutes. Remove from the oven and let rest on the cookie sheet for about five minutes. Roll the warm cookies in a bowl of granulated sugar. Cool completely on a wire rack. Yield: Approximately 3 dozen cookies.

Notes

  • The original recipe calls for rolling the unbaked cookie dough balls in sugar. But they tasted better when they were rolled after baking to give a nicer texture and taste.
  • Search our blog for other recipes containing cherries.

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