December 24, 2019

Coquito

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Coquito

(Puerto Rican Egg Nog)

December 24:National Egg Nog Day

Egg-less egg nog? We were skeptical at first, but after tasting Puerto Rican Brother Jose M.’s recipe for coquito, we were hooked! Coquito features two kinds of rum from his island—clear (white) and gold or spiced—and sweetened with a tropical flavor, cream of coconut—hence, the name is translated as “little coco”. Brother Jose makes and bottles coquito and gives them away to his campus ministry staff. From him we received his recipe as a great gift to share with our blog readers during this holy holiday season and on National Egg Nog Day. Gracias, Jose, and Feliz Navidad to everyone on Christmas Eve!

Recipe

(From Jose M.)

  • 1 can (15 ounces) cream of coconut
  • 2 cans (12 ounces) evaporated milk
  • ½ can (14 ounces) sweetened condensed milk
  • ½ cups white rum
  • ½ cup gold or spiced rum
  • Cinnamon to taste
  • Nutmeg to taste

In a large container, place the cream of coconut, evaporated milk, sweetened condense milk and white rum.

Pour in the gold or spiced rum. Season with cinnamon and nutmeg to taste (start with ½ teaspoon each). Pour into a blender and stir until well mixed but not too foamy. Place in a glass pitcher and chill for at least an hour to thicken. Before serving and pouring into glasses, mix to break up any thick liquid.

Notes

  • Some coquito recipes do add eggs to this Puerto Rican egg nog, which make this drink thicker. But the fats in the cream of coconut, evaporated milk and sweetened condensed milk help to thicken the coquito over time as it chills in the refrigerator.
  • Try the recipes for egg nog white Russian, egg nog ice cream and Mexican egg nog gelatin for more National Egg Nog Day deliciousness!
 

December 20, 2019

Fried Shrimp Dumplings

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Fried Shrimp Dumplings

December 20: National Fried Shrimp Day

Yum yum, dim sum! Fried shrimp dumplings with sweet mayonnaise dipping sauce are Islander’s favorite, among her other top choices of siu mai (pork hash), har gao and char siu so.

Dim sum is literally translated as “touch the heart”. It is not often that we eat at a dim sum restaurant, unless it is for a special occasion or when Phyllis S., our American Chinese friend visits us from San Antonio, Texas (she is a Hawaii ex-pat like Islander). Then we eat dim sum to our heart’s content!

Islander and Phyllis try to make dim sum, too. They make a lot of won ton, egg rolls, manapua (char siu bao), shrimp balls, fried shrimp dumplings, etc., and take home half of the work they do together so they can enjoy the food later with their families. This has become their friendly motto:

Even though we’re far apart…our dim sum will always “touch the heart”!

Make, cook and eat dim sum with a beloved friend, particularly fried shrimp dumplings on National Fried Shrimp Day.

Recipe

For the fried shrimp dumplings

  • 1 pound shrimp, uncooked
  • 2 egg whites
  • 2 tablespoons olive oil
  • 1 teaspoon sesame oil
  • salt and white pepper to taste
  • round won ton wrappers
  • water for sealing the wrappers
  • oil for frying

Directions

Wash, dry, remove shells and devein the shrimp. Mince finely and place in a mixing bowl. Stir in the egg whites and olive oil.

Stir in the sesame oil. Salt and pepper to taste. Mix everything well, cover and refrigerate for at least an hour to allow the flavors to develop and ingredients to stick together.

Place the a tablespoon of filling in the center of a round won ton wrapper. Moisten finger from the water bowl and trace around the edges. Fold and pleat the edges.

Deep fry the shrimp in hot oil until golden brown. Drain on paper towels. Serve hot with sweet mayonnaise dipping sauce or other favorite sauce (soy, chili or hot sauce).

For the mayonnaise dipping sauce

  • ¼ cup mayonnaise
  • 2 tablespoons sweetened condensed milk
  • 1 teaspoon honey

Directions

In a measuring cup or small bowl, stir together the mayonnaise, milk and honey. Transfer to a dipping saucer and serve with hot fried shrimp dumpling.

Notes

  • Cover the won ton wrappers with a moist cloth or paper towel when not using to prevent them from drying out.
  • We hope Phyllis S. visits more often so we can eat dim sum every day while we are together!
  • Make dim sum for the lunar new year or for Asian-inspired tea parties.
  • Find other fried shrimp recipes on our blog for National Fried Shrimp Day.
 

December 18, 2019

Honey Scones

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Honey Scones

December 18: National “I Love Honey” Day

Our wedding anniversary this year happened to coincide with our Scottish clan society’s annual general meeting at which Islander had to present a major project (updating a 35- year-old publication). Although it was a working weekend for us, the appreciative event organizers tried to make our anniversary as memorable as possible. We got a blessing at the clan tent at the highland games in North Carolina (see Notes); the simple ceremony concluded with us drinking a wee dram of whisky from a quaich. At the banquet, Highlander wore his new kilt and Islander wore a tartan ribbon sash and, as advised by our chieftain’s wife, Lady G., a silk floral head wreath using the clan plant (bay laurel leaves), Scottish thistle and white heather (as shown in the photo above). Lady G. said thistles and heather grow all over Scotland but white heather is rare and special and symbolizes good luck in love and marriage.

We have incorporated Scottish heather honey in a scone recipe for National “I Love Honey” Day. Considered the “Rolls Royce” of honey, it made these honey scones the most fragrant out of the oven! But it cost nearly $12USD for a 4-ounce jar of Scottish heather honey. We have tried a few other honey (including organic Hawaiian honey and local Texas honey) for this recipe and they all work wonderfully well. But we wanted to use our prized heather honey for a special Scottish scone to remember our anniversary celebration and celebrate National “I Love Honey” Day.

Recipe

Adapted from “The Honey Book” by Lucille Recht Penner

Ingredients

  • 1 cup flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 3 tablespoons butter, cold
  • 1 egg
  • 3 tablespoons honey (we used Scottish heather honey)
  • ½ cup golden raisins
  • milk

Directions

In a large mixing bowl, combine the flour, baking powder and salt. Cut in the butter and mix until coarse and crumbly. In a mixing cup, blend the egg with honey. Stir it into the flour mixture.

Fold in the raisins. Make the dough into a disc and place onto a clean, well floured surface. Roll to ½ inch thickness. Cut into two-inch rounds. Place on a greased baking sheet at least an inch apart.

Brush milk on top. Bake in a preheated oven at 425 degrees F for 10-12 minutes or until the tops are browned. Remove from oven and cool slightly. Serve warm with butter, clotted cream or jam.

Notes

  • North Carolina also has some good quality honey. There are many vendors selling them on the roadside. We especially love honey barbecue sauce on pork ribs!
  • Search our blog for other scones recipes.

 

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