Labels that Lie?

One of the most difficult things about the Eat Local Challenge is deciphering the labeling of products. I shop for all of my veggies at the farmer's market, where you can actually talk to the producers of your food and there are some regulations about the type of food that can be sold there and where it was grown, but even this has it's own issues because some of the markets are so incredibly busy that the vendors simply have no time to chat. The bustling of the markets is both good and bad - good because more people are visiting and buying from farmer's markets but bad because we're losing one of the best things about farmer’s markets, being able to form a relationship with the farmer or producer of the food you are going to eat.

However, none of the farmer's markets on the windward side that I can go to have meat or fish readily available. When I can make it to town (Honolulu) on Saturdays, and when it is available, I can get free-range chicken from Greg Yee at Blue Lotus Organic Farm or grass-fed beef from North Shore Cattle Company. NSCC also has meat available on the windward side at the Kailua Farmer's Market, but they often run out before either market even begins (many people go early and buy before the bell rings to begin the market, then go around and pick up their bags after it officially "starts"). We actually buy our beef wholesale (1/8 a cow) through an arrangement between Puu’o’Hoku Ranch on Molokai and the Slow Food group here on Oahu instead of NSCC in part because of availability, but also price and because we support the way the farm is run.

The fish counter at Whole Foods in the Kahala Mall -
they actually tell you where their fish is from, but most of it is not from Hawaii.

With the new labeling laws in effect, I've been seeing more countries of origin on the labels of some meats and fish many of the grocery stores I've recently visited. But while it does tell me the country, the label “Product of the USA” does not tell me where in the USA it is made or caught or produced. And it most certainly does not tell me whether it was caught or raised in Hawaii. The fish has been the biggest surprise. Even though this is an island with it’s very own fishing fleet, much of the fish is still shipped in from all over the world – even things we can, and do, fish for here (Ahi, Opah, Opakapaka) and have farms for here (tilapia and prawns)!
Keep in mind that there is a paucity of local products in the grocery stores in general, even at Whole Foods, who actually makes it part of their "mission" to get as many local products on their shelves as possible. When it opened about a month ago, only about 1/4 of the fish selection and none of the meat selection at Whole Foods was locally caught or raised.

The windward side is even worse than Town – we have one vegetarian natural foods store with very few locally grown produce options and one non-vegetarian natural foods store with absolutely no local meat. While it is sometimes helpful to talk to the people at the meat or fish counters at other grocery stores, they often have no idea where the food or fish or meat is from either. Some stores have their own “local” labeling buzz words: "Island Produced," "Locally Grown," "Island Fresh," or some other variation on these phrases, and that’s primarily what I’ve been looking for and relying upon to make my grocery selections.

"Island Produced Pork" from Foodland: The label in question.

You might remember my story about the first day of the Challenge, wandering around Foodland, picking up anything I could scrounge for dinner and breakfast those first few days because I wasn’t quite prepared and the farmer’s market was still two days away. You might remember I picked up a pork leg steak under the “Island Produced” label. While I wondered to myself what “Island Produced” meant, I figured it would do as a local product for the day. I went home, grilled my steak and enjoyed it for dinner. For this, the second week of the Challenge, I went back and bought myself an “Island Produced” pork belly – figuring it would be fun to make my own bacon or roast it with veggies since this isn’t a cut that I see very often.

Then I opened my email this morning and found this story. Then I read this story. And watched this video. While the claims in the story haven’t been “verified” by state and local pig producers, which doesn’t surprise me, pork produced under this label are raised in Montana or California and shipped the 2,400+ miles to Hawaii in very inhumane conditions. They are then brought in, kept and slaughtered here on Oahu in similarly inhumane ways. Read the stories or watch the video if you want the full grisly details. Suffice it to say that I’m appalled and disgusted and there is no way I’m eating that pork belly now, nor buying from this label ever again.

Sigh. There’s also a “50th State Brand” chicken producer here. I’ve been staying away from it because the label says only that the chickens are “Processed and Packaged in Hawaii,” which to me indicates the chickens are not born and raised here at all…and now I’d question how they arrive here too. Not that the mainland has any more scruples than Hawaii though. I’ve read the books, I know the drill: the state of food production in the USA is horrible. LB and I typically buy organic or humanely raised meat and eggs and from small farmers when/if we can find it (in Eugene, this was easy), but even corporate organics, where we get our meat now, has its issues too. And there are no small, family farms shipping their organic goods to Hawaii. At least we have a few good beef and chicken producers here, and I think I’ll be sticking to them for my meat the rest of the time I’m here.

Grass-fed, organic Puu'o'hoku Ranch beef burger on Bale Bakery bun
with fresh, backyard guacamole, local veggie pasta salad (leftovers from a potluck) and warm okra salad.


To read more about the challenge, and find more local products, see these posts: 1, 2 and check the Eat Local Challenge website for updates on what's happening both locally and nationally.

Okra: Deslimed and Delicious

When I was a kid, okra came in neat little cylinders battered in flour and fried to a brown crisp. It was my favorite thing to get at the now defunct and long-ago closed down Furrs Restaurant in my small, Colorado hometown. Furrs was a chain restaurant - the kind of chain restaurant with deep blue and black paisley carpeting, where you grabbed your cafeteria-style tray (always a pale yellow or brown or gray) and loaded it up as you went along with small, individual white diner plates of such home-syle favorites as roast beef, mashed potatoes and gravy, boiled corn, and of course, green or yellow or red jello for dessert (or if you got lucky, pale yellow tapioca with whipped cream from a can that day). The quality of the food was, I'm sure, highly questionable, but as kid that didn't matter...at Furrs, I could get as much okra as I wanted.

I remember snaking through the line, packing up my tray with a veritable buffet of all of the available goods - grandpa and grandma and dad and various aunts, uncles and cousins flanking me on either side. One by one, we'd reach the end of the line and filter out into the enormous dining room lit by replicas of antique chandeliers that cast a deep, golden light over the whole place. And we'd sit down at one of the long, 12-person tables and just catch up with each other. My parents have been divorced for as long as I can remember, and these weekend ventures to Furrs were one of my favorite past-times with my dad's side of the family. We always took the whole family to Furrs when no body felt like cooking.

I think my love of okra began with my grandma. She makes a mean batch of okra. She's from Texas and there is no one in the world that makes fried okra like grandma and her siblings. The recipe is simple: okra, cornmeal, flour, salt, pepper and cayenne. Fry it in your favorite bacon grease (well, she is from Texas) and you're done. It's perfect that way. Not healthy, but still perfect.

Unfortunately, the first time I tried making okra without frying it was a complete and utter disaster. I think I tried making some kind of quick pickled okra or something from a Martha Stewart magazine, and as soon as I cut into the stuff, that slick, sticky slime that okra is known for came oozing out onto everything. It didn't go away after a good soak in the vinegar solution either. In fact, I think it made it worse. It was like eating snails (or worse, snot) - and I wasn't eating that. Since then, I've tended to stay away from okra unless I need a good little artery-clogging kick, which does happen sometimes. That was until I started this Eat Local Challenge and was handed over a gracious sack of okra pods from the overflow of a friend of a friend's organic garden - green and bright and with dirt still clinging to them.

I'm not one to look a gift horse in the mouth. I took it. I also took home an idea for what to do with it: they brought a cold okra salad made with curry powder and jalepeno peppers. Before inundating the okra with spices, there was first the matter of desliming it. I searched the internet for ideas and there were tons out there. I finally came across a woman on some food forum telling how her grandmother taught her to do it, and how she had done since. I was sold.

Here's the basic idea: Slice up your okra, put it in a saucepan and cover it with water. If it's a medium-sized saucepan, add about a 1/4 cup of vinegar to it (adjusting as necessary) and bring it to a boil. Simmer about 25 minutes, stirring occasionally, until the spoon doesn't come out slimy when you stir it around the pot. Drain, and you're done. I used Aloha Cider Vinegar to deslime mine. Since I had recently run out of curry powder, I used cumin instead. Kona sea salt, pepper, a little macadamia nut oil, a touch more vinegar, and a locally grown hot pepper - and it was delicious. I paired it with an Island-produced pork leg steak - and there would have been Molokai sweet potatoes to go with it...if they didn't have plastic all over them.

Cumin-scented Warm Okra Salad, serves 4 - 6

• approx 20 large okra, sliced into 1/4" to 1/2" pieces (Oahu; friend's garden, free)
• 1/4 cup plus 1 tbsp. Apple Cider Vinegar (Aloha; Honolulu, Oahu; Longs $3.99)
• 1 tbsp. Hawaii's Gold Macadamia Nut Oil (Oils of Aloha; Wailua, Oahu; Foodland $9/12.7 oz.)
• 2 tsp. cumin
• pinch of Kona sea salt (Big Island; Kailua Farmer's Market; $9/bag)
• pepper, to taste
• 1 red hot pepper, finely diced (Oahu; Kailua's Farmer's market; $1.00/10)

Deslime the okra (see above) using water and apple cider vinegar. Add the remaining ingredients (to taste, really, these are just approximations). Enjoy! I liked it best warm, but ate it cold the next day and it was good that way too. After that, the slime starts coming back...so be forewarned. ;)

Local Products and Places:
locally grown okra (from friends)
Kailua and KCC Farmer's Markets for hot peppers
Kona sea salt
Oils of Aloha Macadamia Nut Oil (Hawaii's Gold Pure Macadamia Oil)
Aloha Apple Cider Flavored Vinegar (though I must admit that the "flavoring" part scares me...)

To read more about the challenge, and find more local products, see these posts: 1, 2 and check the Eat Local Challenge website for updates on what's happening both locally and nationally.

Learning to be a Locavore

Just Add Water CSA Beets (Oahu)

As the first week of the Eat Local Challenge comes to a close, I’ve learned a few things. My emotions have run the gamut from thinking I live in a land of plenty to feeling like I live in a land of none. I’ve gone from wishing I my “exceptions” list was closer to that of a fellow locavore to reveling in the abundance of the new local products I’ve discovered or heard about from friends, relatives and other Hawaii food connoisseurs. I have felt frustration at grocery store fish counters, delight at talking to farmers, bewilderment while reading websites that say little to none about the actual production of the foods they make, sadness at the enormous loss of local dairies, rice paddies and egg farms in recent years, and even a smidgen of confidence as I try and explain to curious grocery store clerks, friends and coworkers about what I am trying to do and why I feel it is important.

It’s been a strange, winding trip from the beginning of the Challenge until now…Day 1 had me scrambling around my pantry, unprepared, trying to find things that I knew were local. Breakfast was easy, oddly enough – a few “island-fresh” Kalei eggs scrambled with scallions from the farmer’s market and a mango from our CSA box. Since I teach Wednesday mornings, I came home for lunch to a lovely salad made by LB containing the last few, scraggly CSA vegetables in my refrigerator drawer. Somehow the small, single, whole Roma tomato rolling around the bottom of the Tupperware felt like an unusually poignant finale to the whole meal as I bit into its juicy flesh, it’s seeds spraying into the back of my mouth.

Farmer's Market Finds: Pepeau (black tree fungus) from Maui
and oyster mushrooms from Oahu

Running to the grocery store to gather things for dinner was a rude awakening: I spent 30 minutes (on a hungry stomach) searching for local products and ended up paying $7.56 for a locally grown dragonfruit that became Thursday’s breakfast. I found “Island Produced” pork that didn’t say where on the “Island” it was produced and couldn’t find anyone who could answer my questions about it – still, I took the least unusual of the cuts (a leg “steak”) and added it to my basket. $50 and a small basket of a few local products later, I headed home. Dinner became the pork steak, grilled, with a warm okra salad (the okra came from a friend’s garden). We had planned to have steamed potatoes to go with the rest of our dinner, but thanks to a bit of oversight and distraction, our cheap plastic steamer melted into the pot when the pot ran out of water. Oops. We shared a bit of Oahu-produced Wailua Estate 70% dark chocolate to end the meal, treasuring the fact that chocolate is actually produced here. Exasperated from ruining one of the pots I use all the time, and knowing the following day would be difficult until I could head to the Farmer’s Market that evening, I decided I had to start fresh the next day.

Having made it through that first day, the rest of the days have flowed much easier. I now have my sources for a diversity of whole foods: organic (and some non-organic) fruit and vegetables; Hawaii-raised grass-fed beef, organic free-range chicken, and pork (although the “leg” cut is about the only one I think I could stomach); and organic eggs. Sugar, coffee, tea, chocolate, goat cheese, beer and wine have also been easy to find. I’ve found several local sources for delicious “processed foods” too – bakery breads; shoyu (soy sauce) and vinegars; tofu; granola; asian-style noodles and wrappers; tortillas and more.

Ono, fresh off the boat; Honolulu Fish Auction

Is it right to trade in my locavore card and eat processed foods whose ingredients don’t come from here? Some people in the midst of this challenge may think so. Some days, even I would agree – it feels almost like cheating. One thing I’ve learned this week is that the rules can, and will, change as I go along – just as my feelings do. I’m learning a lot more about my local food-shed than I thought I would. I’ve found it can be a roller coaster of trying to do what’s right, only to find that sometimes it’s not. Locally caught varieties of fish aren’t necessarily sustainable fish. I've heard that Meadow Gold Dairy products are strictly from the mainland, despite what their website says. It’s like reading Michael Pollan's books again and realizing that it’s not just the big box companies in far-away places that you have to worry about – sometimes the trickery is happening right in your back yard – as you learn that your milk travels 2,400 miles, unchilled, to become the only milk in the USA that is double pasteurized, after it's arrival 8 days later.

I’ve also learned that things are more complicated than I could have foreseen…there are two sides to every story. You may decide to cut one company off your list because everything isn’t from here, even if there are no reasonable alternatives. Then you learn that the company was just bought and is now owned by its employees and has a long-standing history of community on the island, even since before World War II. You pick your battles, I guess, and then choose the path that is right for you. First and foremost, this Challenge is about awareness for me, and I know I feel more alert and aware to every item that enters my kitchen these days.

locally grown "French Sorrel" (Oahu)

I may not be able to eat like a locavore for 100% of my diet (there are no whole grains or dairy are produced here, and I prefer to have both in my diet), but I’ve founds some gems for some things and had my fair share of disappointments for others. My dinners are simple, un-complicated and unfussy, but nearly everything has been tasty (minus, perhaps, those potatoes that the steamer melted into, but we decided not to try eating those). Still, no matter what, my eyes are now open to a new world of farmers, producers, grocery store clerks and friends that I didn’t even know were foodies deep down inside – offering up their own recommendations, secret sources, and sometimes food from their back yard. And you know what? There’s a plethora of delicious options out there.


Local products I’ve been eating and drinking this week:

• Raposa mangoes, apple bananas, kale, chard, collard greens, green and red lettuce, beets, sunflower and daikon sprouts, sweet basil, sweet onions, napa cabbage, beans, oyster mushrooms (Just Add Water CSA; $25/week)
• Oahu-grown Dragonfruit ($5.99/lb from Foodland on sale, but also at the Kailua farmer’s market for a bit cheaper)
• Oahu-grown Molokai, Ho'olomahia, and Okinawan sweet potatoes ($3 for 6; Kaiula farmer’s market)
• Tangerines, avocados, macadamia nuts, apple bananas and okra (from our own and from friend’s backyards; free)
• Big Island Goat Dairy feta cheese (R. Field Wine Co., Foodland); Surfing Goat Dairy goat cheese and feta (Maui, $6/round; Kailua farmer’s market)
• Nalo Farms baby romaine (Oahu, Kailua Farmer’s Market; $4 for 2 small heads)
• Ono “Island Fresh” (Hawaii caught; Foodland; $8.50 for 2 small fillets) *on the "good alternatives" list
• Big Island Bees Organic Honey Ohi’a Lehua Blossom (KCC farmer’s market – but we get it from our neighbor who sells it there; $5/4.5 oz.
• Kona Sea Salt (Big Island, Kailua Farmer’s Market; $9/small bag)

Some good locally produced “processed” foods I've tried this week:

• Anahola granola (Kauai; Foodland; $8.50/bag)
• North Shore Naturals Hawaiian Spirulina popcorn (Oahu; Down to Earth; $5.19)
• Wailua Estate Malie Kai Chocolate, 70% (Oahu; Whole foods, $4.99/1.5 oz. bar)
• Mehana Brewing Co. Volcano Red Ale (Whole Foods, $9.99/6-pack)
• Kona Brewing Company Limited Release Wailua Wheat Beer with Passionfruit (Big Island, Foodland, $9.99/6 pack
• Kaiulani Spices “Exotic Curry” (Oahu, Whole Foods, $6.99/ 3 oz. jar - also at KCC farmer's market)
• Ba-Le Bakery Sliced Loaf (Oahu, Kailua Farmer’s Market; $5.00/loaf)
• Waialua Soda Works Root Beer (Maui, Kailua Farmer's Market; $1.50)

I’ll be telling you about some of my favorite foods and products in the next week, as well as some of the recipes for some of the dishes we’ve been creating, so stay tuned! If you have suggestions for products or places to discover new foods, please feel free to leave me a comment - I'm learning from all of you too!

The 2008 Eat Local Challenge

Hawaii imports nearly 90% of its food from other places. We don’t even make many of the ingredients that most people consider essential to daily life anywhere on the islands. There are no rice paddies in Hawaii. No one in the state grows wheat nor makes flour (at least any that I’ve been able to find). There is not a single dairy left on Oahu (although if you read Meadow Gold’s website, they still say that is where they’re getting their milk…). That means there’s no local source for butter on Oahu then either (No butter? Oh my God, why did I move here???). Considering that we are one of the most isolated island chains in the world, should the current oil and economic crisis continue, we could one day find ourselves without planes and ships delivering food to our doorstep daily. It’s unlikely for now, I know. But if/when that occurred, some people believe that we would not be able to sustain our Island populations for even a month on the food that is grown and produced here. It’s a sobering thought.

Put all that aside for a moment, however, and you’ll find we’re quite lucky in many ways. Not only do we live in paradise (tee hee ho ho...I guess I can live with imported butter), but we are also one of the only states in the US that produces their own coffee, tea, chocolate, salt and sugar, we have a plethora of delicious varieties of fruit and fresh island produce, and we even have a few (albeit some nearly secret) farmers and fisherman that produce organic, free-range chicken and eggs, grass-fed beef, our own iodine-rich source of sea vegetables and some of the freshest prawns and fish that the ocean has to offer.

The Eat Local Challenge began in 2005, in an effort to get more people out there foraging across their home states (and in some case, foraging only 100 miles from their homes) for local sources for nearly everything. The goal was, and still is, simple: try your best to eat 100% locally grown foods for 30 days (or at least try and eat as many as you possibly can). Their website is a collaborative hub of foodies, food bloggers and normal everyday Joe's around the world who are doing their best to seek out local products - and they've even got their own title in Wikipedia: the locavore. Being a newbie to the local food scene here on Oahu (and after a great suggestion from a fellow locavore), I decided that this would be a great way to help (/force) myself find locally available products. So, I signed LB and myself up 5 days ago (hey, honey, I signed us up for something that I hope you want to do too...). Today was the first day. I'll keep you updated with weekly (maybe bi-weekly) posts on the progress of our local eating habits, but I'd really like to feature some of the better foods we find and eat throughout the whole thing, so stay tuned for that too.

The first step is making a creed of sorts:

1. What is your definition of local?
After a bit of research the last few days, I think our definition of "local" has to be the entire state of Hawaii, which includes all of the surrounding islands. Considering we're a small island ourselves (only 566.66 miles), and since the majority of those miles are either not livable (think: very steep volcanic mountains!), are full of residents or tourists and resident or tourist properties, or are industrial, then I think this is fair. Relatively speaking, the miles from Island to Island that our Island-produced products travel are far shorter than any food that would be imported from anywhere else. Also, when it is impossible to find foods that are grown locally, I will at least support local producers (for instance, we have some fantastic bakeries, even if they don't produce the flour, they know how to use it well!) - for me, this is part of the over-all goal and supports the local economy and small, family or individual enterprises. If I eat out, it will be at a place that sources as many products as possible from local growers and producers.

2. What exemptions will you claim?
I'm going to try to claim as little as possible, while still living like a person: spices that are not available locally (including pepper, unless I can find a local source...), flour, baking powder, baking soda, yeast, Dijon mustard and butter. I will also be drinking organic soymilk from Costco (milk costs sooo much here!) and using organic half-and-half in my coffee until I hear back from the people at Meadow Gold to find out if the really do source and distribute from local dairies. I was going to just cut them out completely, even if they were local, until I saw that they don't use growth hormones in their milk (whew). So I'll let you know if that changes. I'll try to make it through the month without rice, but I'm putting it here just in case I get desperate... Also, any perishables that are in my fridge right now that aren't local - letting them go to waste isn't good for anybody.

3. What is your goal for the month?
Our goal is to support our local economy and the farmers and producers who are the blood, sweat and tears that actually provide food to this Island state - it reduces our carbon footprint, supports local families, promotes sustainability and it's something I'm passionate about already. I've been wanting to find and feature local foods on here since we arrived in Hawaii, and this is a great chance to meet new people involved in the local food shed, to find great products, and even just to see if it's possible. But importantly, our goal is also not to break the bank. Food is not cheap in Hawaii by any means, and often local foods are even more expensive than imported goods (go figure). So, we aim to find high quality, local goods that are reasonably priced (or at least worth the price). I think that's about it. Gulp...what have I gotten myself into?!

You can still sign up. Care to join us?

HotM 18: Preserving the Harvest (Round-up)

Heart of the Matter (HotM) is an event designed to promote healthy eating and heart disease awareness. Specifically, each month Joanna, Ilva and I ask you to devise recipes around a specific theme that are healthy for your heart and your body and share them with the rest of us. We archive all the wonderful entries at the HotM blog, so that whenever you need a heart-healthy recipe for any occasion, you have a plethora of options to choose from. HotM has been going strong now for over a year, and we are grateful to all of you who have participated in this important event - people who have been sending in entries from the very beginning, people who have hopped on in the middle of the ride and those just now joining in.

The entries for September's theme of Preserving the Harvest comprise a surprising variety of wonderful ways for you to extend the harvest of whatever season you may be celebrating in your end of the world - sit back, grab a cup of green tea, and start planning your pantry...

The ever-faithful HotM participants, Jai and Bee from Jugalbandi, conjured up a Roasted Tomatillo Salsa. Their delicious photography and just getting ahold of the recipe for this salsa ought to be enough on its own to send you running to their site, but you'll have to read their post to get the full effect of their entry - it's hilarious!

Hailing from my old stomping grounds in Eugene, Oregon, Culinaria Eugenius has created one of the most unique entries we recieved: Vegetable Salts! What a cool way to use up extra vegetables, reduce your sodium intake while upping the flavor quotient, and have cute little jars of your own making to add to the pantry! Not only that, this woman is a Master Preserver! Check out her fabulous blog for additional recipes (and witty commentary) - from fermented pickles to dried tomatoes and beyond!

Ever end up with so many of the same vegetable that you just didn't know what in the world to do with it? Sarah from the blog, What Smells So Good?, used up her 11 lbs of carrots and got a big dose of beta carotene to sweeten the deal by making her Curry Carrot-Ginger Soup. Sounds like a wonderful way to start the cooler season to me! While this is probably an easy-to-freeze recipe too, she also suggests a great way to use up extra food: give it away to your loved ones!

Melissa, our resident nutrition expert from Gluten Free for Good, tells you all about the health benefits and nutritional details about apples, then shares her recipe for dehydrating them and turning them into healthful, tasty and easy to carry snacks that you can take with you no matter where you want to go - whether to school, to work or even hiking up a 14,000 foot peak!

Tanna, from My Kitchen in Half Cups recounts her experiences in making Preserved Lemons and takes you through a photographic feast of links and useful recipes so that not a single one goes to waste. Then, to help you even more, she provides links to other sites that have made Preserved Lemons too so that you can load up on wisdom from other bloggers and new ways to use these beautiful and tasty treats before you begin making your own!

Forget buying those dried out, tasteless and scentless red pepper flakes from the store to put on your pizza or add spice to a dish. My lovely co-host, Ilva, from Lucullian Delights offers her simple method of sun-drying chili peppers. She keeps her Dried Chili Peppers in her kitchen for use the entire winter long, making them available whenever she needs them. What a great idea!
Last of all, I conquered my fears of fermenting my own foods and made kimchi (kimchee). It's a great, heart-healthy (and body-healthy) way to use up a head of Napa cabbage and adds tons of flavor to all types of foods. You can read about it at my blog, The Accidental Scientist.

Thank you to everyone who participated! If I somehow missed your entry or you forgot to send it in, please email me and let me know so that I can add you to the round-up. Join us next month for a new theme, when Joanna is host!

Take Two Bites of Kimchi and Call me in the Morning

Fermented foods have been around for ages and are a large part of the diet of Korean, Japanese and North and Central European people. Fermentation is used to enhance flavor, create new versions of food (think: yogurt) and preserve certain types of foods which would otherwise perish far quicker. Not to mention the fact that they are delicious and very nutritious for you. They are enzyme-rich, can act as antioxidants, and through the breakdown (or pre-digestion, if you will) of carbohydrates, fats and proteins, many nutrients such as omega-3 fatty acids, vitamins C and B12, and many different minerals are made more available for absorption into our digestive tracts. Fermentation is essentially encouraging the growth of "probiotics," or friendly bacteria, that are good for our immune system, digestive system and over-all health.

I've always been intrigued by the process of fermentation - maybe it's the scientist in me or just the numerous health benefits, but it's an amazing transformation of food that can take place right before your eyes - turning one type of food into another...milk into yogurt, yeast and flour into bread, and barley into beer. Bit I've also always been reluctant to try it, especially since I moved to Hawaii. It's so warm here...I had visions of strange bacterial cultures growing in anything I tried to make, things fermenting too fast and/or getting contaminated, making myself sick, or having whatever I made make someone else sick - all culminating in me never wanting to eat or make another fermented food in my life (how sad and awful would that be?).

Well, the time had come to set my fears to rest (or at least confirm them). The theme for September's HotM is "Preserving the Harvest." One useful reason to try fermentation is simply to extend the shelf life of certain foods - and then use them in different ways. So why not take some fresh Chinese (Napa) cabbage from the Farmer's Market, set it in a salty brine at room temperature for a few days - leaving it crunchy but soft at the same time and taking away the edge of the raw, green-ness of it (think: ruffage!) - and then pack it into jars with a solution of spicy, garlicky flavors for later use with LB's tofu burgers (coming soon!), stir fries and other rice dishes? In other words, for my entry this month, I wanted to make kimchi (kimchee).

Kimchi itself has been around since ancient times - references of the stuff date back all the way to 2600-3000 years ago. Traditionally considered a Korean condiment and side dish, the most common kimchi is made from Napa, or Chinese, cabbage and is called bechau kimchi (according to Wikipedia). It's fat free, has a high quotient of antioxidants (good for your heart!) and the particular recipe I tried has a lower amount of salt than most. Kimchi is also a great beginner's introduction to fermented foods: it's easy to make, has a simple ingredient list and it's got a short fermentation time. Even better? My neighbor offered to try it first if we were too scared (I was!)...and so far, he hasn't keeled over...

The verdict: You already know it's good for you and your heart, with all those probiotics and antioxidant leanings, but it's quite tasty - although this particular recipe tastes and looks nothing like the thickly-coated red kimchi you might be used to. I pretty much kept the recipe the same, only substituting fresh ingredients for the dried because it was all I had. It has a subtle sour flavor, with just a touch of heat from the cayenne and red peppers and a bit of saltiness to it that will compliment any sort of mild-flavored food you might wish to pair up with it. It stays crunchy, which I like, and the color is still fairly greenish, without being gray, which I guess can be a bit of a problem sometimes. The fermentation was easy, painless and only mildly stinky (also a consideration in deciding to make it). So, I think I'm ready for my next fermentation project: yogurt!


Kimchi, makes 2 half-quart jars
adapted slightly from RecipeZaar

2 medium-sized heads of Napa (Chinese) cabbage, sliced into 1" pieces
2 tbsp kosher salt
4 cups filtered water
1/2 tsp. honey
1 tsp cayenne
1 tbsp. chili pepper flakes, or Korean chili powder
2 garlic cloves, minced
1" fresh ginger, peeled and minced
4 cups filtered water
1/2 cup apple cider vinegar
1 tbsp kosher salt

Clean all your jars and utensils prior to use! Dissolve 2 tbsp of salt in the filtered water...do not use tap water if your water is not filtered because the chlorine will inhibit the fermentation. Chop the cabbage and place it in a large ceramic or glass bowl, then pour the salt/water mixture over the top. Weight it down with a plate or something heavy to keep the cabbage submerged and then cover the whole thing so that no other "bad" bacteria will get in there. Leave for two days at room temperature...it should begin to bubble slightly. If it isn't, then let it go another day or two.

Combine the rest of the ingredients - honey through 1 tbsp. salt - and bring to a boil over medium heat. Let cool to 100F. Meanwhile, drain the cabbage and pack into two half-quart sized jars (it looks like it's too much, but once it's packed, it fits perfectly). Pour the liquid mixture over the cabbage, making sure it's all settled in and covered. Then cap, put in the fridge for a day, and eat to your health and heart's content!

Foodbuzz 24, 24, 24: `Aha`aina - Recapturing the Global Flavors of the Luau (Part II, The Recipes)

Here is a sampling of the amazing food that we shared at our `Aha`aina (Great Feast), complete with recipes. You can read about and see more photos of the area, the event and the food from the other food blogger in attendance, Deb, from Kahakai Kitchen. Recipes here are courtesy of the friends and coworkers who attended and agreed to share their recipes* with the people in attendance, and with you - the rest of the world. I promise you, everything was absolutely, incredibly, mouth-wateringly delicious! Enjoy!


APPETIZERS:

Tapenade: (France, Eric R.)
400g pitted black olives
5-10 anchovies

10-15 capers

1 large spoon of olive oil

Hummus: (Greece, Eric R.)

400g of chickpeas
2 garlic cloves
2 large spoons of fresh shredded basil
2 large spoons of olive oil
1 large spoon of water
1 small spoon of white vinegar
salt and pepper

Pulse the ingredients in a food processor for the tapenade until well mixed smooth; clean your processor. Then pulse together the ingredients for the humus until smooth. Serve with cut up local veggies - including cucumbers, celery, carrots and bread.


MAIN DISHES:

Kalua Pork Burritos (Baja California/Mexico, Craig M.)

Kalua Pork Burritos:
1 tbsp. rock salt
1 tsp. liquid smoke
1 tsp. minced garlic
5 lbs. Pork roast, slashed
3 tbsp. soy sauce
1 tbsp. grated fresh ginger

Combine all ingredients and rub over pork roast. Place in roasting pan and cover. Roast for 4 hours at 325 degrees (to 170F internal temp). Shred the pork using 2 forks or fingers. Reserve juices and saute with cabbage until cabbage is tender. Add rock salt and roll into steamed tortillas. Serve with mango salsa.

Salsa:
4 ripe mangoes, peeled, pitted and diced
3 small Maui sweet onions, finely chopped
2 jalepeno chiles, minced (include ribs and seeds for hotter salsa)
1 cucumber, peeled and diced
approx. 3 tbsp. fresh cilantro leaves, roughly chopped
juice of 1 lime
1 avocado, diced
chili powder, salt and pepper to taste

Combine all of the ingredients for salsa in a bowl. Season to taste with salt and pepper. If it’s too hot or acidic for your tastes, you can add more diced avocado.


Chicken Long Rice (China, Mackenzie M.)

2 lbs. chicken thighs, skin and fat removed
1 inch thumb of fresh ginger, peeled and minced
2 garlic cloves, minced
4 oz. bean-thread noodles, aka cellophane noodles, aka "long rice"
6 fresh shiitake mushrooms
1 medium carrot, julienned
half medium yellow onion, minced
6 green onions, cut into 1 inch lengths
sea salt, to taste
4 cups low sodium chicken broth

Submerge the chicken and ginger onion and garlic in broth and simmer for one hour. While the chicken simmers, soak long rice noodles in separate bowl of warm water for at 45 minutes. Cut noodles into three inch lengths with a pair of scissors and set aside. Prep carrots, mushrooms, onion and green onions... set aside. Remove the chicken, reserving broth, and let cool slightly. Remove chicken bones and discard. Chop chicken into fine pieces. Taste the broth and lightly salt to taste. Bring the broth back to a simmer, add the carrots, mushrooms and simmer for 10 minutes. Add chicken and long rice. Simmer for 5-10 minutes until the long rice turns translucent. Don't overcook, or you'll end up with gelatinous sludge! Just before removing add the green onions. Most of the broth will have been absorbed, but you want a little to remain.



Huli Huli Yakitori Chicken (Japan, Yumi K.)
Servings ~20 skewers

4lbs. of Chicken thighs
pinch of salt
1 cup of Sake (Japanese cooking wine)
1 cup of “Hawaii’s Famous Huli Huli Sauce”

Cut up the chicken thigh to small pieces. Marinate chicken in mixture of salt, Sake, and Huli Huli Sauce for an hour. Put chicken pieces on skewers. Cook skewered chiken in an oven at 300F for about 70 minutes (Rotate skewers half way).

Kalua Pork Cabbage Rolls “Kaldomar” (Sweden, Deb C. – from Kahakai Kitchen)
Serves 6 as a meal (more as a pupu!)

1 large head Savoy cabbage or 2 smaller heads green cabbage
Water to boil cabbage in
1 tsp salt

Filling:
1 small yellow onion, diced
1 Tbsp butter
1 1/2 cups cooked white long grain rice
1/2 cup milk
2 cups cooked Kalua Pork, shredded (see recipe below)
1 tsp Chinese Five Spice Powder
Salt and pepper to taste
1/2 stick of butter (to top cabbie rolls when baking)

Sauce:
1/3 cup liquid/drippings from cooking Kalua Pork (cooled and fat skimmed off)
2 Tbsp butter
2 Tbsp Cornstarch
1 1/2 tsp Chinese Five Spice Powder
3/4 cup milk
1/2 cup cream
Salt and pepper to taste
1 Tbsp parsley, finely chopped for garnish

Core cabbage and cook in salted boiling water until leaves are slightly soft and easy to remove (about 10 minutes). Remove cabbage from water, peel off leaves one by one and place on a towel to drain. While cabbage is cooking, sauté onion in butter until soft and translucent. In a pan, place cooked rice and mix in milk, cooked onion, Kalua pork and five spice powder; add salt and pepper to taste. Preheat oven to 400 degrees F. To assemble rolls: Take a cabbage leaf, trim any thick edges and trim the coarse center vane (easiest to make a small “v” cut into the leaf. Put a 1 1/2 Tbsp of the filling on the cabbage leaf, fold up the bottom of the leaf, tuck in the sides and roll up to the top (thin end) of the cabbage leaf, as tightly as you can. Place the cabbage roll, seam side down in a large oven proof pan or casserole. Repeat and fill casserole, packing rolls tightly together to keep them intact. Once pan is filled (about 24-26 small rolls), place several pats of butter on top of leaves and place in oven to cook about 20-25 minutes until rolls are slightly brown on top. While cabbage rolls are cooking, make sauce. Place liquid/dripping from Kalua Pork in pan with Tbsp butter. Once butter is melted, add 2 Tbsp cornstarch and five spice powder and blend. Gradually add milk and cream, stirring constantly until sauce is smooth and heated through. Add salt and pepper to taste. Remove cabbage rolls from the oven, top with sauce and serve with the boiled potatoes and preserves.

Easy Slow Cooker Kalua Pork:
4-5 pounds Pork Butt Roast
1 Tbsp Hawaiian Alaea Sea Salt (or substitute regular sea salt)
2 Tbsp liquid smoke flavoring

Trim any excess fat from pork butt. Using a fork, pierce the pork butt all over. Rub pork butt with liquid smoke and sprinkle with salt. Cook on low for 12-16 hours depending on size of roast (Two 2.5 lb roasts took about 12 hours, one 4.5 pound roast took about 16). Turn roast once during cooking time. Remove pork from slow cooker, reserving the cooking liquid. Shred pork, adding some of the drippings/cooking liquid if needed to add moisture to the meat. Allow the surplus dripping/ cooking liquid to cool; skim fat from the top and use if needed for sauce or gravy.

Inspiration: Cabbage Rolls or Kaldomar are a classic Swedish dish where the cabbage is stuffed with ground beef or pork, onion and either rice or bread crumbs. It is believed to have originated when the Swedish King Karl XIII was campaigning in Turkey in the 1700s and brought back the idea of making a “dolmades” or stuffed grape leaves. Since there are not a lot of grape leaves in Sweden, cabbage was used. In searching the internet there were many recipes for this dish—some baked, some fried, some using a sweet syrup, some using a creamy sauce, some with breadcrumbs, others with rice so I took inspiration from all of them and came up with what sounded best to me. To add the Hawaiian touches to the dish, I substituted Kalua Pork (smoked, shredded pork butt) for the ground meat. Here is Hawaii you can buy containers of Kalua Pork but it is simple and much cheaper to make your own—all it takes is some time and a slow cooker. Since allspice was featured in a lot of the recipes, I decided to add Chinese Five Spice, since this seasoning is used frequently in cooking here and I felt it would compliment the smoky flavor of the Kalua pork. In Sweden, this dish is traditionally served with small boiled potatoes and Lingonberry preserves, I dressed my potatoes with butter, parsley and Hawaiian Alaea Sea Salt and served it with Poha Jam (poha is a sweet/tart berry grown in Hawaii). Check out Deb's experience at the `Aha`aina here!

















Mole (Mexico, Heather M.) Recipe coming soon!


Hawaiian Lau Lau with a Fijian Twist (Fiji, Haruka and Todd R.)

Lau Lau Leaves (= Taro leaves)

Ti Leaves
Kalua pig
Coconut Milk
Sweet Onions

Twine to tie

Wash Lau Lau leaves and Ti leaves. Slice sweet onions. Wrap Kalua pig, sweet onion and coconut milk in Lau Lau leaves and then in Ti leaves, and tie the ti leaves by twine into small purses. Steam or bake until Ti leaves turn black (approximately 4 hours). **Please do not eat Ti leaves nor twine! Kalua pig can be substituted with any other type of meal, fish or starch.

Inspiration: Normal Hawaiian Lau Lau does not use coconut milk. However, when I stayed in Fiji for over 3 months, I discovered that Fijian people add coconut milk to Lau Lau, giving it a nice creaminess and sweetness. Why not borrow this wonderful idea?


Kadon Pika (Guam, Alesia B-P.)

1 whole chicken, cut up into small pieces or chicken parts
1/2 cup water
1/3 cup vinegar
1/3 cup soy sauce
1 medium onion, chopped
1 cup coconut milk
1 tbsp black pepper
1 tbsp garlic powder (or fresh garlic, crushed)
1 large papaya, chopped
3-6 hot peppers, crushed (use less or leave out if you don’t like it spicy)
2 eggplant (cut into bite sized pieces)
1 bundle string beans, 1 inch pieces

Preheat oven to 375F. Place eggplant on a cookie sheet and add a little oil. Lightly season with sea salt and bake for 20 minutes. Brown the onion in a medium sized pot with very little olive or canola oil. Add chicken and cook at medium heat until brown, then add the water, vinegar, soy sauce, coconut milk, black pepper, garlic, bay leaves and hot peppers if you are using them. Add baked eggplant and string beans to the pot. Cook on high heat until it starts boiling, then turn down to medium and cook until the chicken if fully cooked.

Kroppkakor (Sweden, Mattias O.)
Filling:
1 kg boiled potatoes 1 teaspoon salt
2 eggs 250 g Kalua pork
2½ dl flour 2 onions
Teriyaki sauce

Mix boiled potatoes, eggs and flour together. Fill with filling. Boil for 5 minutes. Serve with pineapple.



SMALL DISHES/SIDES/SALADS:

Vegetable Pancakes: Taro Jun (Korea, Marisa)

2 bunches of green onions, thinly sliced lengthwise
2 white onions, finely chopped
2 taro, finely chopped
2 cloves of garlic, minced
1/2 cups of flour
4 eggs
2 tbsp. sesame seed oil

Mix everything together, add enough to the skillet to make them about 4 inches across and very thin, then fry like pancakes.


Tortilla Espanola - with a touch of Hawaii (Spain, Christine G.)

3 large potatoes, peeled and thinly sliced
4 medium-sized sweet Hawaiian potatoes, peeled and thinly sliced
10 eggs
1 big Maui onion (or 5-6 small Maui onion), chopped
1/2 liter olive oil
salt

First, heat the oil in a large frying pan and then gently fry the sliced potatoes and the onions until almost soft, stirring from time to time so that they don't burn on the bottom of the pan. Drain the vegetables in a colander to get rid of the excess oil. Beat the eggs in a bowl and season with salt. Add the potatoes and onions and mix well. Heat a little oil in a frying pan on a moderate heat. Pour in the potatoes and eggs and shake the frying pan from time to time so that the omelette doesn't stick to the bottom. Once the bottom of the omelette has set (about a couple of minutes approximately), turn the omelette by placing either a flat plate or saucepan lid on the frying pan and quickly turning over. Gently slide the omelette back into the frying pan and continue frying for less than a minute, once again shaking the pan from time to time so that it doesn't stick to the bottom.


Roasted Vegetables Provencal with Pineapple (Italy, Michael Layden)
serves a lot of people!

1 large head of cauliflower, separated into florets
6 Molokai sweet potatoes 15 mini Ewa sweet onions, cut in half (or two large sweet onions)
1 medium Maui Gold pineapple
2 large green peppers,
4 medium red peppers
8-10 large carrots
1 tbsp. dried basil
2 tsp. paprika
1 tbsp. salt
pepper, to taste
pinch of cayenne
olive oil, to coat

Preheat the oven to 425F. Cut all of the vegetables and pineapple into 1 – 1 1/2” pieces. Toss with olive oil and spices, and spread in a single layer on 2 cookies sheets. Roast for 30-40 minutes or until vegetables become caramelized and browned.

Inspiration: I chose the roasted veggies because it is a rustic style dish that makes a great staple at any meal and the flavors meld well with many other dishes. Also, my typical version of the roasted veggies is savory and I though that the addition of sweetness brought by pineapple would give this dish a great island flavor. To me, the unique flavors melting together while the veggies roast represents the melting of culture and tradition to bring out the best in all and I feel this dish could do that.


Mango Shrimp Salad (Korea, Marisa)

1 head of lettuce, chopped or torn
1 red bell pepper, sliced
3 Roma tomatoes
1 cucumber, sliced
2 mangoes, chopped
1 Fuji apple, chopped
1 avocado, sliced
1 cup of cooked shrimp
1 bottle of Annie's Papaya poppyseed dressing



German Taro Salad with Portuguese Sausage (Germany, Tim D.)

1⁄2 large taro root (equivalent of 5-8 potatoes depending on how much salad is to be made)
1⁄4 cup chopped green chives
1⁄4 cup chopped green onions
1⁄2 cup chopped Maui onions
1⁄2 stick butter
5 tablespoons olive oil
4 Portuguese sausages
6 hard-boiled eggs
Mayonnaise

Remove outer skin of taro, dice into 1⁄2 inch x 1⁄2 inch cubes. Bring large pot of water to boil, then add taro, boil until taro becomes soft. Drain water from taro. In a separate pan, melt butter and olive oil in saucepan, next add the maui onion to cook it slightly. Add some taro to the simmering butter/olive/onion sauce and fry until golden brown (you can do this with most of the taro, it gives it a crunchy texture). Add the remaining butter sauce to the taro and mix. Add the chives, green onions, and an adequate amount of mayonnaise until the mixture becomes creamy. Gently mix in the cooked Portuguese sausage and enjoy!


Lomi Sea Asparagus Tofu Salad (Japan, Yumi K.)
Serving Size : 20 people

3 Packages of Sea Asparagus
6 Tomatoes
3 Japanese Cucumbers
1 Package of medium firm Tofu
1 package Nalo Greens
1 head Romaine Lettuce
1 bottle “Hawaii’s Special Peppered Papaya Seed Vinaigrette“

Boil Sea Asparagus for 30 seconds. Drain and soak ice cold water. Cut up to a 1 inch pieces. Chill for at least an hour. Chop up tomatoes, cucumbers, and tofu. Mix up all the ingredients and pour over to bed of greens and lettuce. Pour dressing over the top.


Green Salad with Papaya Seed Dressing (Hawaii, Michelle P. from The Accidental Scientist)

Salad:
1 large head of romaine lettuce, chopped
1 bag mixed greens
1 small bunch basil, finely chopped
1 small bunch mint, finely chopped
2 large red peppers, sliced
1 package goat cheese, small pieces
1/2 large red onion, sliced
1 large papaya, cut into 1/2" pieces

Dressing: (makes about 3 cups)
1 cup sugar
1/2 tsp. salt
1 tablespoon whole mustard
1 cup white wine vinegar
1 cup canola oil
1/4 cup minced shallots
3 tablespoons papaya seeds

To prepare dressing: In a food processor, combine sugar, salt, mustard and vinegar and process until smooth. With the motor running, add oil in a steady (but slow) stream and blend the dressing until it is emulsified. Add the shallots and the papaya seeds and blend until the seeds are the consistency of ground pepper. Serve the dressing with the above salad.



DESSERTS:


Kolacky Cookies (Lithuania, Dan B. – recipe from his grandmother, Elizabeth Barshis)

1 c. butter
8 oz. cream cheese
1/4 tsp. vanilla extract
2 1/4 c. flour
1/2 tsp. salt
Guava, Strawberry Guava and Pineapple-Coconut preserves

Cream butter and cream cheese with vanilla extract until fluffy. Blend flour and salt; add to creamed mixture. Chill dough thoroughly. Preheat oven to 350F. Form small ~2in diameter circles by hand or alternatively roll out dough 1/4 inch thick on floured surface and cut with 2 inch round cutter. Transfer to ungreased cookie sheet. Make a small indentation in center of each round, then fill indentation with fruit preserves. Bake for 10-15 minutes until lightly browned.


Taro Lefse (Norway, Hollie and Travis P.)

4 cups mashed potatoes (substitute taro or poi)
3/8 cup shortening
1/8 cup sugar
3/4 tablespoon salt
3/4 to 1 cup flour (the less the better)

Stir to mix. Make small balls of the mixture, flatten and roll out thin. Fry on ungreased hot griddle. Cool and store covered in the fridge. To rehydrate wrap in a moist cloth or towel. Spread butter and powdered sugar mixture on one piece of lefse. Place another piece of lefse on top and cut both layers with butter sugar mixture between into strips.


Haupia Flan Casero (Mexico, Pablo “The Flan Master”)

1 can of coconut milk
1 can of sweetened condensed milk
1 can of table cream
2-3 eggs (depending on size)
1 little spoon of vanilla
1 bar of cream cheese
sugar (as much as you want)
1 small can of pineapples or fresh small pieces

Mix the coconut milk and the next 5 ingredients (through cream cheese). In the empty flan container, add the sugar and heat until sugar is dissolved and has a golden color. Then let it cool to room temperature. Once sugar has cooled down, add the coconut milk mixture and put it in the oven. Let it bake for 45 minutes at 200 degrees. (Note- it is very important that the container in the oven has a lid and also is placed on another container with water, Bano Maria). Check the flan as needed, baking time will depend on your location. To know that is ready insert a wood stick and if it stays and doesn't move, the flan is ready! To decorate use the pineapple around the flan, now you are ready to enjoy your Haupia Flan!

Inspiration:
The flan master (Pablo) is originally from Mexico. Flan is a very common dessert in Mexico shared in family dinners. The Haupia flan was inspired by the good moments with family and friends in both Mexico and Hawaii. For him is a way to say thank you to this beautiful land with some Mexican-Hawaiian flavor!


Dobos Torte with Lilikoi curd (Hungary, Neva M.)

Lilikoi (passionfruit) curd:
1 1/4 cups sugar
pulp from 4 lilikoi (~1/2 cup or more)
1/4 cup lilikoi concentrate, sweetened
3/4 cup butter (European style)
9 eggs, room temperature
juice from 1/2 a lemon
~1Tbsp Cointreau liquor

Torte:
8 egg yolks
2/3 cup granulated sugar
1/4 cup heavy cream
1 1/2 cups sifted bread flour
8 egg whites
Thin mango slices
Crushed macademia nuts

For Curd: Squeeze the lililkoi through a strainer or cheesecloth to get as much pulp and juice as possible. Melt the butter in a non-reactive pan over low heat. Stir in the sugar, lilikoi (both pulp and concentrate), and lemon and bring just to a boil. Whip half of the hot liquid with the yolks and then pour back into the remaining hot liquid. Add the Cointreau. Return to a simmer, whipping until it starts to thicken (several minutes). Do not bring to a boil. Strain and chill.

For Torte: Beat egg yolks and sugar together until thick. Gradually add heavy cream, and stir well to blend all ingredients. Add bread flour, sifted. Mix thoroughly, and fold in stiffly beaten egg whites. Divide batter into 7 equal portions. Butter the bottom of a 9-inch springform mold. Spread a thin layer of cake batter with a spatula. Bake at 400oF for 8 min., or until done. Sandwich layers together with lilikoi curd. Spread top layer with lilikoi curd, arrange mango slices, and sprinkle with macademia nuts. Keep chilled until served.


Victorian Sponge Cake with Coconut Cream and Guava Jam (England, Michelle P. – from The Accidental Scientist)

3/4 lb. salted European-style high-fat butter, softened (plus extra for pan)
3 cups self-rising cake flour (plus extra for pan)
1 1/2 cups granulated sugar
4 eggs
1 1/4 cups double Devonshire cream (or 4 oz. mascarpone and 4 oz. cream cheese)
3 – 4 tbsp. coconut milk (not light) or coconut cream
3/4 cup guava jam
confectioner's sugar and mint sprigs, for garnish

Preheat oven to 360F. Grease two 2" deep 8" round cake pans with butter and dust with flour; set aside. Beat remaining butter in a large bowl with an electric mixer on high for 5 minutes. Add sugar and beat until light and fluffy. Combine eggs with 6 tbsp. water in another bowl and whisk together. Add half the egg misture and half the flour to the butter-sugar mixture. Beat well for 1-2 minutes, then add remaining flour and egg mixture. Beat for an additional 5 minutes. Divide the batter evenly between prepared pans. Bake until a toothpick inserted into the center comes out clean, about 35-40 minutes. Invert cakes onto a rack, remove pans and let cool completely.

Beat cream (or mascarpone and cream cheese) in a medium bowl until stiff (or smooth if you are using the cream cheese/mascarpone mix) . Add 3 tbsp. coconut milk and mix well. If too stiff, add the last tbsp. of coconut milk - if not stiff enough, chill slightly. Put 1 cake layer on a cake plate, spread the top with jam, then cover the jam with the cream. Spread top of remaining cake layer with remaining jam and place it, jam side down, on top of cream. Dust cake with confectioner's sugar and add a mint sprig to the center.



Drinks:

Coconut-Mint Limeade (Hawaii, Michelle P. from The Accidental Scientist)
makes approximately 1 gallon of limeade - can easily be cut down!

limeade:
2 cups of lime juice (from approximately 24 limes)
2 cups of simple syrup (recipe below)
5 cups of coconut water
1/2 large bottle of sparkling water, or to taste
1 lime, slice thinly, for garnish

mint simple syrup:
2 cups sugar
2 cups water
2 large sprigs of mint

For the simple syrup, mix the sugar and water in a large saucepan. Bring to a boil over medium high heat, stirring until the sugar dissolves. Boil undisturbed for 10 minutes. Remove the pan from the heat, add the mint sprigs and cover with a tight lid. Allow it to rest for at least one hour or cool to room temperature. For the limeade, mix all the ingredients together (except additional lime) and chill it or pour it over ice. Add the lime slices for garnish and serve.

*Most people used locally grown ingredients for their dishes; alterations in recipes to make them "Hawaiian fusion" are indicated in purple. Keep in mind that many of the recipes served at least bites to about 30 people - so they'll make great pot-luck sizes, or else you may need to pare them down!