January 8, 2023

Elvis Sandwich

Posted by HI Cookery under 01 January | Tags: , , , , |
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Elvis Sandwich

January 8: Elvis Presley’s Birthday (1935)

Islander’s Mommy is a huge Elvis Presley fan. She went to Graceland (twice!) when she was on a work trip in Tennessee and she has amassed a large plastic bin full of Elvis memorabilia (publication clippings, books, ornament figurines, keychains, etc.). Her beloved bin still sparks a lot of joy for her, and she says she will only part with those material items when she passes away. May God bless Mommy with many more years (born in 1942)!

As her birthday is in the same month as Elvis’s, we decided to have an Elvis themed birthday for her using the items in her plastic bin to decorate the table. We streamed-watched the “Elvis” movie together as a family. We took her to see the Elvis statue at the Blaisdell Center where he had his “Aloha from Hawaii” concert in 1973. And we cooked some of Elvis’s favorite foods to eat for her birthday, the most popular of which is the fried peanut butter and banana sandwich.

There are various versions of this sandwich, but it basically includes peanut butter and sliced bananas on buttered bread that is fried till golden brown. Some recipes include bacon (like ours—because, well, bacon just makes things better!). 

In honor of the “King of Rock ‘n Roll’s” birthday, we made the Elvis sandwich to celebrate Queen Mommy’s early birthday. Long live our Queen!

Recipe

Ingredients

  • 2 slices bread
  • Butter
  • Peanut butter
  • Bacon, cooked and sliced in half (optional)
  • Half banana, sliced into rounds (or lengthwise)

Directions

Generously butter one side of each slice of bread. On the other side, spread peanut butter. Cook and slice the bacon in half (if using). Slice the banana.

Arrange bacon and banana slices on top of the peanut butter. Heat a skillet on medium high. Place the bread slices on the skillet buttered side down. Cook till brown and crispy, around 3 minutes per side. Sandwich the bread together and transfer to a cutting board. Slice in half. Serve hot.

Notes

 

December 31, 2022

Hogmanay Shortbread Cookies

Posted by HI Cookery under 12 December | Tags: , , , , |
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Hogmanay Shortbread Cookies

December 31: Hogmanay/New Year’s Eve

Whenever we are too lazy bake a black bun out celebrating with family and friends on New Year’s Eve, we still like to add something Scottish to the festivities. A simple shortbread seems to satisfy, after indulging in all the heavier appetizers, main dishes and drinks.

We used a rustic recipe—only three ingredients: flour, powdered sugar and butter—just like the old Scots did when harsh winters limited their resources and ingredients. Traditionally baked in round tins, our shortbread was shaped into mini circles to resemble lucky coins to wish everyone good fortune in the new year. We also decorated a few of the cookies with chocolate fondant cutout alphabets. They make for a good conversation (and an edible education) about Hogmanay, the last day of the Scottish old year, which does not just include the singing of Auld Lang Syne. Learn more about the rich traditions from Scotland.org.

We are happy to share a little bit of Highlander’s food and culture with everyone. Happy Hogmanay!

Recipe

(Adapted from Almanac.com)

Ingredients

  • 1 ½ cups pastry flour (see Notes)
  • ¼ cup powdered sugar
  • ½ cup butter, chilled
  • Chocolate fondant (optional)

Directions

Sift the pastry flour with the powdered sugar in a large mixing bowl. Grate the chilled butter into the flour-sugar mixture. 

Knead for several minutes until the dough comes together. Roll into a ball. Flatten the ball of dough into a disc between two sheets of wax paper. Roll into ¼-inch thick. 

Cut into round shapes. Re-roll dough and continue cutting out shapes. Place onto a lightly greased baking sheet. Bake in a preheated oven at 300 degrees F for 30 minutes, being careful not to overbake or burn the bottoms. Remove from the oven and let cool on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely.

Optional: Dust a clean surface with powdered sugar. Roll out a small piece of chocolate fondant to 1/16-inch thickness. Cut out letters to spell Hogmanay. Brush the top of the shortbread with water. Position a letter on the cookie. Arrange on a serving platter.

Notes

  • We purchased pastry flour from our local grocery store. But a good alternative is to mix half all-purpose with cake flour.
  • We were at Islander’s parents’ house in Hawaii when we baked these Hogmanay shortbread and forgot to bring round cookie cutters. So we improvised and used the lid of a spice jar to cut shapes. They were the perfect size for this festive food.

 

November 6, 2022

Dessert Nachos

Posted by HI Cookery under 11 November | Tags: , , , |
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Dessert Nachos

November 6: National Nachos Day

We blogged before about savory nachos—crispy corn tortilla chips held together with refried beans and melted shredded cheese. Sometimes they are also topped with spiced ground meat, fresh sliced tomatoes/lettuce leaves/jalapeños/onions/cilantro and creamy condiments like sour cream and guacamole.

We also enjoy sweet nachos as a dessert after our Mexican meals. The corn tortilla chips are replaced with baked flour tortilla wedges sprinkled with cinnamon-sugar. Toppings include fresh cut fruits to mimic their savory counterparts (strawberry=tomatoes, kiwi=lettuce and cilantro and mango=cheese). We also crowned our dessert nachos with vanilla ice cream to resemble sour cream. It is a colorful confection to share and indulge in, especially on National Nachos Day! 

Recipe

For the chips

  • ¼ – 1/3 cup melted butter
  • 4 – 5 soft flour tortillas, medium size
  • Cinnamon sugar

For the chips

  • Mango, sliced into thin slivers
  • 3-4 strawberries, chopped
  • 1 kiwi, skinned and chopped
  • Vanilla ice cream (see Notes for substitutions)
  • Fresh mint leaves (optional garnish)

Directions

Brush melted butter on both sides of each of the flour tortillas. Sprinkle generously with cinnamon sugar. Stack the tortillas and cut them into 6-8 wedges. 

Place them on a baking pan lined with foil or parchment paper (do not overlap the wedges). Bake in a preheated oven at 375 degrees F for 5 minutes. Remove from the oven and turn the wedges on the other side and bake for another 5 minutes. Remove from the oven and allow the butter-cinnamon-sugar mixture to caramelize and the chips to cool to a crisp.

While the tortillas are baking in the oven, slice the mango into thin slivers and chop the strawberries and kiwi. Arrange the tortilla chips onto a plate. 

Scoop 3 rounds of ice cream in the middle of the chips. Scatter the mango slivers and chopped strawberries and kiwis on top. Garnish with mint leaves (optional). Serve immediately.

Notes

  • Choose other favorite fruit toppings for a unique dessert nachos.
  • Instead of vanilla ice cream, use dollops of sweetened whipped cream or vanilla yogurt.
  • It is optional to drizzle chocolate sauce or dulce de leche (caramel) over the dessert nachos.

 

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