Christmas Eve Supper at Hale Pali

Wonderful friends, great food, good wine, Pink Martini's Christmas Album, candle light and lots of laughter make the recipe for a perfect Christmas Eve. The only thing missing was my son! We had fantastic weather all weekend and I cooked for days and days making dozens of different tamales and Chiles en Nogada. I smoked a ham and made a great mustard sauce (see recipe below) to go with it. Our friends brought the rest of the meal and we ate till we could eat no more. Enjoy the pictures of our evening in Paradise.

 

 

 

 

 

 

 

 

 

 

You can find more pictures and updates on my Facebook Page!

MUSTARD SAUCE:

·         2 egg yolks, beaten

·         3 tablespoons prepared mustard

·         2 tablespoons white vinegar

·         1 tablespoon sugar

·         1 tablespoon water

·         3/4 teaspoon salt

·         1 tablespoon butter

·         1 tablespoon prepared horseradish

·         1/2 cup heavy whipping cream, whipped

Combine egg yolks, mustard, vinegar, sugar, water and salt in a heavy saucepan. Cook and stir over low heat until mixture is thickened and reaches 160°, about 5 minutes. Remove from the heat. Stir in butter and horseradish. Cool. Fold in cream. 

Cookie Making at the Pink House

Every year my friend Janet does a cookie party at her house for a gaggle of girls. We do our share of mischief at this party and always manage to finish off a considerable amount of champagne. In the end most of the cookies and candies we make turn out just fine & Janet's husband Dan is left with a refrigerator of cookies to plow through. Yes, we all take some home, but somehow there are always masses of them left at Janet's. This year's party continued the tradition in grand style. Janet's house  is not really pink, but she has a lot of touches of her favorite color, Dragon Fruit Red, which is in the Pantone scheme of things quite pink, about Pantone 1925 if you ask me. And so with the help of Photo Shop and my new camera, I documented the event. I will let the pictures do the talking. If you would like to see last year's party, click here.

 

 

 

 

 

 

 

 

 

 

Farmer's Luncheon at the Four Seasons

I had the incredible opportunity to be invited to a luncheon celebrating the local 160 farmers, ranchers and producers that Four Seasons Hualalai's Executive Chef James Babian works with. I was already aware that Jim had an extensive commitment to local and sustainable food, but I really did not understand how many farmers, ranchers and producers were involved in meeting the goal of serving up 75% local food to the guests at the Four Seasons Hualalai. That is an incredible ratio, one that is larger than any other resort on the big island, perhaps in all of Hawaii.

Chef Babian and his staff created a luncheon of local and sustainable foods to thank the people that provide them with so much. While any meal I have at the Four Seasons is a true delight, this one seemed to me to be extra special because I was dining with the people who grew the lettuces, vegetables, fruits, meats, and multiple other things that we were treated to. So many comments were made by these purveyors about how they had never been recognized in such a way and how the luncheon was a very special event for them. 

The luncheon was also a symposium about local food and there was a great deal of input about the incredible array of items that are produced right here on the big island. Everything from Ice Cream to Wild Boar was discussed and on the menu. A "wish list" was provided for the guests, to let them know what additional items are needed in quantity to provide for the needs of the food service at the Four Seasons Hualalai. I have a feeling that  the 75% ratio is going to climb in the coming year. Our island is immense and has so many elevations and an agrarian history that goes all the way back to King Kamehameha. With our climate and so many farmer's dedicated to producing quality produce, meats like wild boar and beef cheeks and processed foods like ice cream, chocolate and goat cheese we are so fortunate.

I would personally like to thank Chef Babian for his commitment to local and sustainable food and for the generosity of the Four Seasons to host such a luncheon with such aloha. I am honored to have attended and I treasure the many new friends I made while dining and taking photos.

For related posts, see the story of Chef Babian's fabulous Avocado Luncheon served up for the American Culinary Federadion's Kona Kohala Chefs or check out my blog on my day spent with Nick Matracusa the Chef of Beach Tree restaurant at the Four Seasons Hualalai. We made Gnocchi and tasted many of the fun dishes that Nick and his staff have created.

Happy Thanksgiving

As my activity and posts increase on Facebook, this blog has taken a back seat. I am still here, but finding Facebook far more engaging with immediate response to posts of recipes, photos etc. If you have not found me there yet, you can do so by typing in my name or PineapplePrincess808.

And so I wish all of you a very happy Thanksgiving...

Chipotle, Strawberry & Lilikoi Jam

My friends Jim and Cherie own a strawberry farm in Mountain View. The farm is a hydroponic farm and many of our group of friends chipped in to help plant the thousands of bare root berry plants. And the fun part is that we got invited back to pick berries! So, what do you do with a gallon of strawberries that only have a shelf life of two days or so? We had berries with home made whipped cream for two nights, then what? Make Jam! When I make jams and jellies I like to do flavors that I cannot buy in the store, so I decided to make A Chipotle, Strawberry & Lilikoi Jam. I Have lots of Lilikoi (passion fruit) growing here and constantly am juicing it. You can omit the lilikoi if you do not have access to it. You can also make this with frozen berries.  You can play with jam making, it is fairly easy to do, just follow the directions on the kind of pectin you buy, or here is what I did for some perfectly spicy, sweet and tangy jam, which also made a great glaze on grilled chicken breasts. I had it on toast yesterday and it was incredible. I think maybe I could just eat this stuff with a spoon! Or dip chocolate in it! You can make a very small batch of refrigerator or freezer jam if you do not have all of the equipment.

Chipotle, Strawberry & Lilikoi Jam

8 cups strawberries

1 can Chipotle Chiles in Adobo

4 cups raw organic sugar

1 cup honey

1 cup Lilikoi juice

2 envelopes of LIQUID Pectin

Special Equipment: Canner with rack, jars, jar lifter, canning funnel and new seals.

Put jars, lids and seals in dishwasher and run on the hottest temperature. Leave in the dishwasher till you are ready to use. If you don't want to to this, wash all items and then place in a pot of boiling water for 5 minutes and leave in the hot water till you are ready to use them.

Process chiles, lilikoi and berries in a food processor, being careful not to over process, you want some pieces of berry.

Makes 12 pint jars of jam.

Pour berry mixture, sugar & honey into a large pot. Cook, stirring frequently till mixture comes to a boil. Add the liquid pectin and cook for another 5 minutes. Immediately pour the hot jam into hot jars and put the lids on. Once you have completed this, put the jars into a canner with warm water and bring to a boil for 10 minutes. Remove and cool. Once the jam is completely cool it will solidify. If you want to use it as a glaze, just heat it up in a small pan. This is also great served over cream cheese or marscapone.