Serves : 6                Preparation Time : 10 minutes

Ingredients

• 4 teaspoons                           grated lemon zest
• 4 teaspoons                           grated lime zest
• 1/2 cup                                   lemon juice
• 1/2 cup                                   lime juice
• 1/4 cup                                   superfine sugar
• 1 pinch                                    salt
• 2 cups                                     crushed ice
• 1 cup                                       100% Agave Tequila (Resposado Tequila)
• 1 cup                                       Triple Sec

Combine both zests and juices with sugar, and salt in a large liquid measuring cup, cover with plastic and wrap and refrigerate until the flavors meld, 4-24 hours.  (If you want to serve the margaritas immediately, omit the zest and skip the steeping).

Divide 1 cup crushed ice between 4-6 margarita or double old-fashioned glasses. Strain juice mixture into 1-quart pitcher or cocktail shaker. Add Tequila, Triple Sec, and remaining crushed ice. Stir or shake until thoroughly combined and chilled, 20-60 seconds.

Strain into ice filled glasses and serve immediately.

NOTES : I like my margarita without salt, but you can rub a cut lime around the rim of the glass and then dip in coarse salt.

Recipe by : Cook’s Illustrated

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Serves : 1

Ingredients

• 1 1/4 oz  (2 1/2 tablespoons)                 Absolut Citron Vodka
• 1/4 oz (3/4 tablespoon)                          Rose’s Lime Juice, or fresh lime Juice
• 1/4 cup                                                      Cranberry Juice
• 1 cup                                                          Ice cubes
• 1 twist                                                        lime for garnish

In a cocktail shaker, combine all ingredients. Shake well, and strain into a Martini glass. Garnish drink with lime.

NOTES : Nephew Michael Bacher introduced me to this drink in Phoenix, April 2000. This was a mini family reunion in honor of my sister’s 70th birthday. Mandy with Leah, Mike and Kim with Jacob and Andrew, and Adam and Michelle with Alisha and Mia were there for the occasion. We rented condos near Joyce’s but would spend all day enjoying her pool and house. In late afternoon, Michael would stir up a pitcher of Cosmos. Having the five little second cousins running around was a more joyous experience that way. I hate to admit it, but we also started each morning with a mimosa at one of our condo units. Very bad. Great week tho. I regret that Jon and Allyn and their families weren’t there to share the fun.

Recipe by : Epicurious

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Serving Size : 2 loaves

Ingredients

• 8                                  whole bananas, mashed
• 1/2 cup                       butter, unsalted, and softened
• 2 cups                         raw sugar
• 4                                  eggs, well beaten
• 1 1/2 cups                  sifted flour
• 1 teaspoon                  salt
• 2 teaspoons                baking soda

Cream butter and sugar well.

Add mashed bananas and eggs. Sift dry ingredients and blend into creamed mixture.

Pour into 2 greased loaf pans. Bake at 350 for 45-50 minutes, or until nicely browned.

NOTES : The raw sugar in this recipe gives the loaves a rich brown color, just short of a burnt look

Recipe by : Cecilia Gilbert

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Serves : 10

Ingredients

• 3/4 cup                             unsalted butter at room temperature
• 1/2 cup                             sugar
• 1/2 teaspoon                   pure vanilla extract
• 1  3/4 cups                       all-purpose flour
• 1                                         pinch of salt

Preheat oven to 350 degrees

In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter and sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10 inch round or 9 inch square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.

Butter one side of a square aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20-25 minutes more, or until lightly browned. Allow to cool to room temperature.

NOTES : This is the shell recipe for the LIME CURD TART. The first time I made this recipe, I over browned the shell. Everyone loved it, but I think the shell is better just lightly browned.

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Serves : 10

Ingredients

• 1 package                yellow cake mix
• 4                               eggs
• 1  pack (4oz)           instant vanilla pudding
• 1/2 cup                    vegetable oil
• 1/2 cup                    water
• 1/2 cup                    rum (preferably dark rum)
• 1 cup                        pecan nuts, finely chopped

• For the Glaze
• 1/4 cup                    rum
• 1 cup                        sugar
• 1/2 cup                    butter (one stick)
• 1/4 cup                    water

Prepare a 10″ Bundt pan, grease and flour. Preheat oven to  350 degrees. Pour the nuts evenly around the bottom of the pan. Beat  the other ingredients in your mixer until smooth.

Pour mixture into prepared pan, and bake for 50 minutes to 1 hour. In a small saucepan, except for the 1/4 cup of rum, combine the other ingredients and bring to a boil, boil for 5 minutes. Remove from the heat and add the 1/4 cup of rum.

Invert cake onto a rack and slightly cool the cake. Place the cake on a plate with a rim and pierce all over with a tooth pick or skewer. Pour glaze over the cake slowly, trying to get as much as possible to be absorbed into the cake.

OR- Let the cake cool slightly in the pan, Peirce the cake top, and then pour the rum sauce over the top of the cake, allow the sauce to soak in and the cake to cool completely, then invert onto a serving platter.

NOTES : I’ve always take the cake out of the pan to glaze it from the nutty top side, but the other method is probably easier and less messy. I you choose to glaze using the second method, after you invert the cake onto a plate, sprinkle the top of the cake with powdered sugar.

Recipe by : Linda

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Serves : 8

Ingredients

• 2 cups                         fresh raspberries
• 3/4 cup                      sugar
• +2 tablespoons        sugar
• 1/4 teaspoon            salt
• 4 large                       eggs
• 1 teaspoon                vanilla extract
• 1 cup                          flour
• 3/4 cup                     creme fraiche
• 1/2 cup                      unsalted butter at room temperature

• For Serving
• +                             powdered sugar (optional)

Place baking sheet in bottom of oven. Preheat oven to 375 degrees F. Wrap outside of a 11″ diameter tart pan with removable bottom with foil. Using electric mixer, beat butter, 1/2 cup sugar, and salt in a large bowl, until blended. Add 3 eggs and 1/2 tsp. vanilla beat until smooth. Add flour, beat just until blended. Spread batter over bottom  and 1/2″ up the sides of the pan. Beat 1/4 cup of sugar, 1 egg, 1/2 teaspoon vanilla and creme fraiche in a bowl until well blended. Spread the custard over batter. Arrange berries 1/4 ” apart atop custard. Sprinkle tart with 2 tablespoons of sugar.

Bake tart until set and brown around the edges, about 45 minutes. Cool.

Remove pan sides. Place tart on platter. Dust with powdered sugar, if desired.

NOTES : Tart can be made 1 day ahead. Cover loosely with foil and chill. Serve at room temperature.

Creme fraiche is available at some supermarkets. If unavailable, heat 1 cup whipping cream to lukewarm (85 degrees). Remove from heat. mix in 2 tablespoons buttermilk. Cover, let stand in warm draft-free area until slightly thickened, 24-48 hours, depending on room temperature. Chill

This is a very easy recipe, and looks great when freshly baked. The berries may react with the bottom of the tart pan if left on too long.

I  served this tart after dinner with whipped cream and a raspberry sauce. It would be a great cake as is, with coffee or tea in the morning.

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Serves :

Ingredients

• 3/4 cup                      brown sugar
• 2 tablespoons           brown sugar (reserved)
• 10                               fresh plums
• 2 tablespoons          cornstarch
• 1/4 teaspoon            ground cinnamon
• 1 pinch                       nutmeg
• 1 cup                          all purpose flour
• 1 1/2 teaspoons       baking powder
• 1/4 teaspoon            salt
• 1/4 cup                      margarine or butter at room temperature
• 1/4 cup                      milk
• 1                                  egg, slightly beaten

In a large bowl, combine 3/4 cup of brown sugar, cornstarch, cinnamon and the nutmeg. Add fruit and toss to combine.

Place fruit mixture in a 2 quart casserole

In a medium bowl, combine remaining 2 tablespoons brown sugar, flour, baking powder and salt. Cut in margarine with a fork or pastry blender until mixture resembles coarse crumbs. Stir in milk and egg until just moistened. Drop batter on fruit or if desired, spread batter in stripes.

Bake in preheated 350 degrees oven for 35 minutes.

NOTES : This recipe is always a winner. Other fruit can be mixed with or substituted for the plums. If you use apples, you may have to precook them for 15 minutes before adding the dough topping. I’ve used peaches, nectarines and raspberries mixed with the plums. The best thing about the plums is that they do not need peeling, although, peeling is always optional no matter what fruit you use.

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Serves : 12                   Preparation Time : 1 hour

Ingredients

• 1 1/2 cups                          flour
• 1 1/2 teaspoons                baking soda
• 1 1/2 cups                          sugar
• 3/4 teaspoon                    salt
• 1 1/2 teaspoons                ground cloves
• 1 1/2 teaspoons                ground cinnamon
• 1 1/2 teaspoons                ground nutmeg
• 1 1/2 cups                          chopped nuts
• 1 1/2 cups                          seedless raisins
• 3   tablespoons                 butter
• 3                                          beaten eggs
• 1 1/2 cups                           grated carrot
• 1 1/2 cups                           grated potato

Oil a 1  1/2 quart mold. Sift four with soda, salt, sugar and spices. Stir butter into eggs in a large bowl. Stir in flour mixture and remaining ingredients. Mix well. Turn into a mold, fill 1/2 to 1/3 full. Cover tightly. Place on a trivet in a kettle. Fill with water until 1/2 way up the side of the mold. Simmer for 2 hours. Cool until lukewarm, turn out of the mold. Store in fridge. Reheat to serve

Serving Ideas : See Sauces for the recipes for both the ORANGE DESSERT SAUCE and the Vanilla Pudding Sauce.

NOTES  : I’ve has this recipe for almost 40 years. Marie was my former mother-in law’s good friend. She and her husband had a working farm in  Yerington, Nevada where they sold fresh eggs, chickens and goodies that Marie ‘put up’ each year.

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Serves : 8

Ingredients

• 1/2 cup               Fresh lime juice (4 limes) and zest
• 1  1/2 cups         sugar
• 1/4 lb                  unsalted butter, room temperature
• 4                           extra large eggs, room temperature
• 1/8 teaspoon      salt
• 1 x 10″                baked tart shell, or five 4 1/2″ shells, see TART SHELL recipe

Remove the Zest of 4 limes with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the limes to make a 1/2 cup of juice and set aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2-3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with paddle attachment, cream the butter with the sugar and the lime zest. Add the eggs, one at a time, and then add the lime juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan, and cook over a low heat, stirring constantly, until thickened, about 10 minutes. The lime curd will thicken at about 175 degrees, or just below a simmer. Remove from the heat and set aside.

Fill the tart shell with warm lime curd and  allow to set at room temperature.

NOTES : You might be tempted to eat this lime curd right out of the pan, before it makes it to the tart shell !! It keeps in the fridge for weeks. Try it on a piece of toast, or as a dip for long stemmed strawberries. This tart was dessert for the annual 4th July Brunch at Terry and Lyle’s. The morning began at 8.30, with quick breads and coffee at their cottage. The cottage they rent is across the gulch from us, at the edge of a pineapple field. After the snack, we car pooled up to the Makawao Rodeo Parade. The parade itself was pretty good, but the local enthusiasm was really fun to see. After the parade we were back to Haiku and were served mimosas while waiting for lasagna to heat as our main course. There were eight of us, and everyone brought a dish to share. Theresa made her CABBAGE SALAD which is also on this website. The morning was absolutely beautiful, the best of Haiku weather.

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Lemon cream cheese topping for Carrot Cakes and Pound Cakes

Ingredients

• 3/4 cup                         powdered sugar
• 1 x 3 oz                          pack of cream cheese
• 1 tablespoon                fresh lemon juice
• 1 teaspoon                    finely grated lemon peel
• 1 teaspoon                    vanilla
• 1/4 cup  (or more)       whipping cream

Blend sugar, cream cheese, lemon juice, lemon peel and vanilla in a processor, using on/off turns. Blend in enough cream to form a thick but pourable icing. Makes 1 cup

NOTES : Use as icing for CARROT CAKE if you bake it in the bundt pan. Also good on POUND CAKE. (click links to see recipes)

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Serving Size : 2 loaves

Ingredients

• 1/4  lb                        melted butter
• 2 cups                        sugar
• 1/3 cup                     lemon extract
• 4                                  unbeaten eggs
• 3  cups                      all purpose flour, sifted
• 2 teaspoons            baking powder
• 2 teaspoons            salt
• 1 cup                          evaporated milk, skim
• 3                                 lemons, zest only, grated
• 1 cup                         nuts, chopped

• 1 cup                          sugar
• 2                                 lemons, juice and zest

Preheat oven to 350 degrees.

Mix the butter, sugar and extract. Add eggs. Sift and add four, baking powder and salt, then add milk and beat well. Add grated zest of 3 or 4 lemons and the nuts. Pour the batter into two loaf pans, greased and lined. (I have never lined for this recipe). Bake for 1 hour at 350 degrees

After baking, remove the bread from the pans, to a rimmed plate, and while the loaves are still HOT, pour a mixture of 1 cup sugar mixed with the juice of two lemons and their zest too. Pour slowly over the bread until all is absorbed.

Serving Suggestion : Try spreading a little cream cheese on your slice !

NOTES : Place the baked loaves on a plate that has a rim or lip. This will contain the topping as you pour it over the breads. A zester works well to get the rinds off the lemons, then chop up the strips of zest.

Recipe by : Joyce

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Serves : 16-18             Preparation Time : 30 minutes

Ingredients

• For the Pound Cake
• 1 cup                          softened unsalted butter
• 2 cups                        sugar
• 3                                 large eggs
• 2 cups                        lemon flavored non fat yogurt
• 1 tablespoon             lemon rind
• 3 tablespoons           lemon juice, fresh
• 1 tablespoon             vanilla
• 3 cups                        all purpose flour
• 1 tablespoon             baking soda
• 1 tablespoon             baking powder

• For the Glaze
• 1 tablespoon              grated lemon rind
• 3/4 cup                       lemon juice
• 3/4 cup                       powdered sugar

• Options for Topping
• Fruit
• Ice cream
• Whipped cream
• Lemon Cream Cheese topping

Beat the butter and sugar until fluffy. Beat in eggs one at a time. Beat in yogurt, peel, juice and vanilla.

Mix flour, baking powder and baking soda together in a small bowl . Add to butter mixture, beating to blend. Scrape into oiled and floured Bundt pan, spread level. Bake at 350 degrees 55-60 minutes.

Blend glaze ingredients together.

When cake is done, cool for 15 minutes in pan. Invert to release, tip back into pan. With a long skewer, pierce cake all over. Pour glaze over cake. Cool 1 hour and turn out onto platter. If making ahead, store airtight up to 1 day.

NOTES : Serve slices topped with fresh fruit (strawberries, or any berry, sliced peaches etc) Top again with whipped cream or ice cream

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Serves : 8               Preparation Time : 30 minutes

Ingredients

• 1 cup                      sugar
• 1/2 cup                      water

• 1 quart                   half and half
• 1 teaspoon           vanilla
• 8                               egg yolks
• 3/4 cup                 sugar

For the Caramel : Place the sugar and the water into a heavy pan or skillet and cook until it becomes a dark brown. This takes a while and needs to be watched. Don’t stir, just swirl the pan around a few times. Once it starts to turn tan, it will turn to brown quickly. Carefully pour into a 2 quart ring mold  and turn until the bottom and sides are evenly coated.

For the Custard : Scald the half and half and remove the film from the top. Add vanilla and cool slightly. Beat eggs with sugar until pale yellow. Slowly add half and half mixture and mix thoroughly, not with electric beaters, ok to whisk gently. Strain into mold. Place in a pan of simmering water (to reach half way up the mold) in a 325 degree oven for about one hour or until just firm. Chill for at least four hours or over night. Dip mold in hot water for a few seconds and unmold on round serving platter.

Garnish with toasted slivered almonds or fill the center with 3 cups of small strawberries that have been soaked in 3 tablespoons of kirsch and confectioners sugar and 1/3 teaspoon orange flower water.

NOTES : Recipe not for the faint of heart novice…Make this recipe one or two days in advance. The caramel will get to ‘know’ the custard better. You can also make this in individual ramekins, a dish towel on the bottom of the pan keeps the dishes from sliding around. This recipe fills 8 -10 (1/2 cup) ramekins

Recipe by : Linda McBride

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Serving Size : 1

Ingredients

• 1 cup                         water
• 1/2 cup                     butter
• 1 cup                         flour
• 4                                large eggs
• ice cream or whipped cream for filling

Heat oven to 400 degrees

Heat water and butter to rolling boil in a 1 1/2 qt saucepan. Stir in flour, Reduce heat to low. Stir vigorously over low heat about 1 minute or until the mixture forms a ball. Remove from the heat.

Beat in the eggs, all at once. Continue beating until smooth. Drop dough by 1/4 cupfuls about 3 inches apart on ungreased cookie sheet.

Bake 35 to 40 minutes, or until puffed and golden. Cool away from a draught. Cut off top third of each puff and pull out any strands of soft dough.

Fill with ice cream or whipped cream filling

NOTES : Dianne and Dennis Holland are from Michigan and love the Sander’s Hot Fudge Sauce. Dianne fills the cream puffs with a good vanilla ice cream and tops it with the heated sauce. Whipped cream and nuts could be an option. Also a sorbet filling for the diet conscious. It is really and old fashioned dessert, but  SO yummy!

Recipe by : Dianne Holland

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Ingredients

• 1 large  handful orange fleshed guavas
• water
• sugar
• rum
• bananas, halved
• ice cream and/or whipped cream

Cut the guavas in 1/2 and scoop out the seeds into a small saucepan keeping the 1/2 shells intact.

Cover the seeds with a little water and stew well, sieve out the seeds

Add the guava halves to the sieved puree and cook them gently until soft.

Add sugar to the guava mixture, making it nice and sweet, then heat some banana halves in with the guavas.

Add a generous dash of rum.

Serve the hot fruit mixture over a good creamy vanilla ice cream. Top with fresh cream (Whipped cream).

NOTES : From the Belham Valley Restaurant in Montserrat. They also made their own ice cream which was the best. And this recipe in Barbara’s own words is “absolutely delicious”

Recipe by : Barbara Crowe

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Serves : 8                       Preparation Time : 30 minutes

Ingredients

• 1 1/2 cups                        All purpose flour
• 1 teaspoon                       baking powder
• 1 teaspoon                       salt
• 1/4 teaspoon                   baking soda
• 3/4 cup                            sugar
• 6 tablespoons                 butter, at room temperature
• 3 tablespoons                 olive oil
• 2                                        large eggs
• 1 teaspoon                       lemon peel
• 1 teaspoon                       orange peel
• 1 teaspoon                       vanilla
• 1 cup                                 Muscat Wine (Beaumes-de-Venise)
• 1  1/2 cups                       red seedless grapes
• 2 tablespoons                 sugar
• 2 tablespoons                 butter

Preheat oven to 400 degrees.

Brush 10 ” diameter springform pan with olive oil. Line the bottom of the pan with parchment paper, brush it with olive oil. Sift flour and baking powder, salt and baking soda into a bowl. Whisk 3/4 cup sugar, 6 tablespoons butter and 3 tablespoons olive oil in a large bowl until smooth. Whisk in both eggs, both peels, and the vanilla.

Add flour mixture alternately with wine, in 3 additions each, whisking just until smooth after each addition. Transfer batter to prepared pan, smooth the top. Sprinkle grapes over batter.

Bake cake until it is set (about 20minutes).

Dot top of cake with 2 tablespoons butter, sprinkle 2 tablespoons sugar over the top. Bake until golden and tester inserted into center comes out clean (about 20 minutes).

Cook in a pan, on a rack for 20 minutes. Release pan sides and serve slightly warm or at room temperature.

NOTES : This is very delicious and different. Strong flavor of the wine is complemented when the cake is served with whipped cream. I used an 8 inch springform pan and the batter puffed up covering the grapes. In the magazine photo, the grapes are showing on the top of the cake. I think the cake would bake well in an ordinary square pan if a springform pan is not available.

Serving Suggestion : Garnish with mint leaves and grapes, and whipped cream.

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Serves : 8

Ingredients

• 1  1/2  cups                              Flour
• 2  teaspoons                            baking powder
• 1/4 cup                                     unsalted butter, softened
• 3/4 cup                                     sugar
• 1/2 cup                                     milk
• 1 teaspoon                               vanilla
• 1                                                 egg
• +                                                apples,peeled and thinly sliced Macintosh (sp)

• For the Topping
• 1 teaspoon         cinnamon
• 1/4 cup               butter
• 1/3 cup                 sugar

Preheat oven to 375 degrees

Sift together the flour and the baking powder. Set aside. Cream together the butter and sugar and beat in the egg. Add the milk and vanilla and stir in the flour. Pour the batter into a greased 8 x 8 ” pan. Press the apple slices into the batter, standing up in rows. Top with the mixture of cinnamon, butter and sugar. Bake for 40 minutes at 375 degrees

NOTES : This is a coffee cake best served shortly after it comes out of the oven. My earliest memories of Mother’s baking is of this cake. I’ve been serving it Christmas morning as we open gifts, prepping as much as possible the night before.

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Serves :  8                                   Preparation Time : 30 Minutes

Ingredients

• 1   1/2 cups (approx 5 oz)           Crumbled Gorgonzola (or Stilton, or Blue)
• 2   1/2 cups                                   whipping cream
• 1 teaspoon                                     salt
• 1/2 teaspoon                                 pepper (white is nice)
• 1  /12 tablespoons                        butter
• 1 lb                                                  mixed fresh wild mushrooms, thickly sliced.
• -                                                           (such as stemmed shiitake, oyster or cremini)
• 1  1/2 teaspoons                           fresh thyme, or 1/2 teaspoon dried thyme
• 4  lbs                                              Yukon Gold Potatoes, peeled, thinly sliced into rounds

The cheese should be at room temperature.

Preheat oven to 400 degrees, and position the rack in the top third of the oven. Butter a 13 x 9 x 2 ” glass baking dish. Place cheese into a bowl, add 1/2 cup of the cream. Using a fork, mash mixture into a chunky past. Mix in salt and pepper and then the remaining 2 cups of cream.

Melt butter in a heavy skillet over a medium heat. Add mushrooms and herbs. Saute until the mushrooms are tender and the liquid cooks away (about 10 minutes).

The cheese sauce and mushrooms can be made ahead, cover separately and chill

Arrange half the potatoes on the bottom of a prepared dish. Spoon 3/4 cup cheese sauce evenly over the potatoes. Top with all the mushroom mixture, 3/4 cup of sauce, then the remaining potatoes. Top with remaining cheese sauce. cover dish with foil

Bake Gratin for 30 minutes. Uncover and bake until the potatoes are tender, top is golden brown and the sauce is thickened, about another 30 minutes.

NOTES : This dish serves a crowd well, and is a good dish to take to a dinner party someone is having. Make it as large as you wish, but remember the cooking time increases with the amount of potatoes. I bake the potatoes at home, timing it to be finished just before we leave the house.

Reheat about 20 minutes before dinner is served (Men seem to love these potatoes, must be the richness of the sauce !)

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Serves : 1 (cup)                      Preparation Time : 10 minutes

Ingredients

• 2 tablespoons              butter
• 1 1/2 tablespoons        flour
• 1 cup                              milk
• 1/2 small                      bay leaf
• 1 lb                                small onions
• 1 grating                       of nutmeg
• +                                    salt and pepper to taste

Use either boiling onions or pearl onions.

Steam the onions, unpeeled. Cook until just tender, and cool. You should be able to squeeze the onions out fo their skins by holding the pointed end. It’s hard not to lose some of the good onion, as well as the skin.

Melt the butter over a low heat. Add and blend flour (making a roux) over a  very low heat for 3-5 minutes. Stir in milk slowly. Or, you may cool the roux and add scalded milk, for better consistency.

Cook and stir the sauce with a whisk until thickened and smooth,. Season with salt, pepper and nutmeg. Nutmeg can be overpowering, so use sparingly.

This sauce makes 1 cup. Gently stir in the onions, heat through, and serve.

NOTES : This can be prepared a day in advance, put in a casserole dish. Refrigerate and reheat in the oven or microwave before serving.

The frozen onions are OK, but the fresh are wonderful. I’m not recommending the canned onions, but in a pinch….

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Remove all but the innermost layer of husk from each ear of corn (kernels will be covered by, and be visible through the last layer of husk).

Use scissors to snip off long silk ends at tips of ears.

Grill corn, turning ears every 1& 1/2 to 2 minutes, until kernels have left dark outlines in the husk, and the husks are charred and beginning to peel away at tip to expose some kernel. Takes about 8-10 minutes.

Remove and discard charred husks and silk.

NOTES : Use this method to make the GRILLED CORN SALSA <– Click link for recipe

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Serves : 4

Ingredients

• 1  1/2 lbs                              All purpose potatoes, unpeeled and cut into 1″ cubes
• 1 teaspoon                           salt
• 4 tablespoons                     butter
• 2 tablespoons                     butter
• 1                                            onion, minced
• 3/4 cup                                hot milk

Boil the potatoes over a moderate heat in salted water until tender (about 15 minutes). Drain and return to the pan to keep warm. Melt 4 tablespoons butter in a skillet, add minced onion and cook over moderate heat until well browned (about 20 minutes) .

Mash the potatoes with hot milk and the additional butter. Stir in onions and season with salt and pepper.

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Ingredients

• 2 tablespoons                   butter or margarine
• 2 tablespoons                   all purpose flour
• 1 cup                                  milk
• 1/2 teaspoon                    dry mustard
• 1/2 teaspoon                    salt
• 1 dash                                ground red pepper (cayenne)
• 1 1/4 cups (5oz)               shredded cheddar cheese

In a small pan over a medium heat, melt the butter or margarine. Blend in the flour and cook, stirring until bubbly. Gradually pour in the milk and continue cooking and stirring until the sauce boils and thickens. Add the mustard, salt, cayenne and shredded cheese. Stir until the cheese has melted.

NOTES : This cheese sauce is served with the BROCCOLI SOUFFLE <- click link to see recipe

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Serves : 4                 Preparation Time : 30  minutes

Ingredients

• 10 oz package                      frozen chopped broccoli, thawed
• 3 tablespoons                      butter or margarine
• 3 tablespoons                      flour
• 1 cup                                     milk
• 1 teaspoon                           salt
• 1/4 teaspoon                       grated nutmeg
• 1/8 teaspoon                       pepper
• 1/4 cup                                 shelled sunflower seeds
• 1 tablespoon                        shelled sunflower seeds for topping (optional)
• 5                                            eggs, separated
• +                                            butter or margerine
• +                                            grated Parmesan cheese
• +                                            Cheddar cheese sauce

Preheat oven to 375 degrees. Generously butter a 1 to 1 1/2 quart souffle or casserole dish. Sprinkle with Parmesan cheese, turning dish to coat bottom and sides. Set aside.

Drain the thawed broccoli in a colander, and press out any excess liquid with a spoon. Set aside

In a 2-qt pan over medium heat, melt the 3 tablespoons of butter (or margarine). Blend in the flour and cook, stirring, until bubbly. Gradually pour in the milk, and continue cooking and stirring until the sauce boils and thickens. Stir in salt, nutmeg, pepper and the 1/4 cup of sunflower seeds and broccoli. Remove from the heat.

Add the egg yolks, beating vigorously with a wooden spoon. Whisk egg whites until stiff moist peaks form. Carefully fold egg whites in the sauce.

Pour the mixture into prepared souffle dish. If desired, top with about 1 tablespoon sunflower seeds. Bake uncovered, in the preheated oven for about 30 minutes, or until a wooden pick inserted in the center comes out clean. While the souffle bakes, prepare the cheese sauce to serve at the table.

Serve the souffle immediately with CHEESE SAUCE <- click for recipe

NOTES : Option to use fresh broccoli, use 1 1/2 heads, 12-15 oz, trimmed and steamed for 5 minutes.

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Serves : 8

Ingredients

• 3 cups                                    low salt chicken broth
• 1  1/2 lbs                               thin asparagus spears, trimmed
• 2 teaspoons                           good olive oil
• 1   1/4 cups                           chopped green onions
• 1/3 cup                                  minced shallot
• 1 teaspoon                             sugar
• 1 tablespoon                          minced garlic
• 1  1/2 tablespoons                Dijon mustard
• 1 tablespoon                          fresh lemon juice
• 1 teaspoon                             grated lemon peel, zest for extra garnish
• 1/2 cup                                  diced seeded red bell pepper
• +                                             thyme

Bring broth to the boil in a large pot. Add asparagus, cook until crisp and tender (about 4 minutes). Using tongs, transfer asparagus to a large bowl of ice water. Reserve 1 cup of broth in a small bowl. Drain the asparagus, pat dry. ( Can be made one day ahead. Wrap asparagus in paper towels. Seal in a plastic bag. cover broth. Chill asparagus and broth)

Heat 1 tablespoon olive oi in a medium nonstick skillet over medium heat. add 1 cup green onions, shallots and sugar. Saute until onions and shallots are tender, about 5 minutes. Add garlic, saute for 2 minutes. Stir in reserved 1 cup of broth, 1 tablespoon olive oil, mustard, lemon juice, thyme and lemon peel.  Simmer until slightly thickened and liquid is reduced to 1  1/4 cups (takes about 5 minutes).

Season with salt and pepper. Cool to room temperature.

Arrange asparagus on a platter. Spoon sauce over. Sprinkle with remaining 1/4 cup green onions and bell peppers.

Serving Suggestion : Great side dish for brunch as well as any other meal

NOTES : Its good to cook the asparagus a day ahead, wrapping in a few bundles instead of one big bundle. Prep the remaining ingredients the day before and wrap each ingredient separately, all chopped, squeezed, measured and zested. Put it all together the next day and let it stand, covered, at room temperature until ready to serve.

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Serves : 12             

Ingredients

• 1 package                      Vanilla instant pudding
• 1  1/2 cups                    cold milk
• 1/2 cup                          whipping cream, whipped
• +                                     Brandy to taste

Mix the pudding with milk, add to whipped cream. Flavor to taste with brandy.

NOTES : This sauce is a topping for MARIEs STEAMED PUDDING. Even though it is made from instant pudding it gets good reviews.

Recipe by : Marie

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Serving size : 1                   

Ingredients

• 1/2 cup                   Sweet butter
• 2                              egg yolks
• 1  teaspoon             lime juice
• 1 teaspoon              tarragon vinegar
• 1/4 teaspoon          salt
• 1 dash                      cayenne pepper (for Hollandaise version)

Melt the butter until creamy but not liquid. Blend the egg yolks with lime juice and vinegar at high speed. Keeping on high, very slowly add the creamy butter. Adjust the seasoning.

NOTES : When she heard about my cookbook, Barbara Crowe sent this recipe. I’ve learned so much about entertaining from Barbara and Chris Crowe. Whether it was in their restaurant or in their home, they always made their guests feel special.. and entertaining them effortless.

Does not freeze, but keeps very well in an airtight container in the fridge for a week or more. Allow to come to room temperature slowly before serving.

Recipe by : Barbara Crowe

Here is what Barbara wrote about this recipe :

I’ve found this a very good easy accompaniement to fish, hot and cold, especially salmon and trout. (Very sinful).

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Serves : 12                  Preparation Time : 10 minutes

Ingredients

• 1                        egg
• 1 cup                 butter
• 1 cup                 brown sugar
• 1/2 cup             orange juice

Cook all the ingedients together in the top of a double boiler until thickened.

Serve Hot.

NOTES : This is a topping for Marie’s Steamed Pudding

Recipe by : Marie

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Serving size : 1 ????                  Preparation Time : 15 minutes

Ingredients

• 1 tablespoon                    ginger, freshly grated – add more to taste
• 2 tablespoons                  brown sugar,  add more if needed
• 1 tablespoon                    honey, add more if needed
• 1/2                                    medium grated onion
• 1                                        lemon or lime, juiced
• 1                                        pressed clove of garlic
• 3 tablespoons                  soy sauce (light)
• 2 tablespoons                  dry white wine
• 1/2 teaspoon                   hot pepper sauce

Combine all the ingredients, except the onion. Taste for sweetness. Adjust the sugar and the honey if necessary. Saute the onion for about 1 minutes, in a little olive oil. Add the ginger mixture and cook for about 1 minute to thicken slightly

NOTES : Double this recipe. Use 1/2  for salmon marinade, and the other 1/2 for a warm table sauce.

Recipe by : Dianne Vandevelde

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Ingredients

• 1/2  cup                          packed with cilantro leaves
• 1  1/2 cups                     packed with parsley leaves
• 2 tablespoons                fresh oregano leaves
• (or                                   1 tablespoon dried oregano leaves)
• 2                                      Jalapeno peppers, stemmed, halved and seeded
• 2                                      bay leaves, center stem removed
• 5                                      cloves of garlic
• 3  tablespoons               fresh lemon juice
• 1 teaspoon                     salt
• 1/2 teaspoon                 freshly ground pepper
• 1/4 cup                          sherry vinegar
• 1/2 cup                          olive oil (more if needed)

Blend all the ingredients until smooth

Serving Suggestion : We serve this sauce with whole tenderloin, grilled.

NOTES : This is a version of an Argentine sauce for grilled meats. You may vary this recipe by using all parsley, different peppers such as cayenne or red pepper flakes, and by using plain distilled vinegar or white wine vinegar.

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Ingredients         

• 1 cup                         Mirin
• 1/2 cup                     light Soy Sauce (preferably Yamasa brand)
• 1 teaspoon                dried red chili flakes, or to taste
• 2 tablespoons           fresh lemon juice

Bring the Mirin to a boil in a saucepan, and reduce to 1/3 cup, about 5 minutes of steady simmering/boiling. Remove from the heat an allow to cool. Whisk in the soy sauce, chili flakes and lemon juice. Cool to room temperature.

Variation : For Sweet Ponzu Sauce, use only 1/4 cup of the soy sauce, and 1/4 teaspoon of the chili flakes. Prepare as described above for the Basic Ponzu Sauce.

NOTES : Kikkoman soy sauce is fine. The mirin will get really thick as it cools, but as you whisk in the soy, the sauce thins.

Ponzu is a Japanese soy and citrus dipping sauce that is commonly served with fish. bottled Ponzu sauces are available in Asian markets, but it is better and not difficult to prepare you own. The first version of the sauce is good with chicken and heavier fish. The second is sweeter and better with mild flavored fish.

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Serves : 8

Ingredients

• 2                        large onions, thinly sliced
• 2                        large eggplants, cut into julienne
• 2                        cloves of garlic (or more to taste), sliced
• tomato              sliced into rounds
• zucchini            same amount as tomato, also sliced into rounds
• olive oil
• fresh thyme
• fresh rosemary  (optional)
• salt and pepper to taste

Heat oven to 375 degrees.

In a saucepan with olive oil, cook the sliced onions, eggplant, and garlic until the onions are translucent and golden, but not brown. Season with salt and pepper. Transfer this mixture to a baking dish and spread it evenly across the bottom.

Arrange the slices of tomato and zucchini in alternating rows to cover the onion mixture completely. Drizzle a little olive oil over the tomatoes and zucchini, and place sprigs of fresh thyme and or rosemary on top.

Add salt and pepper as you wish.

Bake for 1 hour or more. If you want to, at the last minute grill (broil) the dish as it gives the veggies a nice finishing touch.

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Serving Size  : 8                         Preparation Time : 30 minutes

Ingredients

• 2  cups                     heavy cream
• 1/2                           chipotle pepper, see notes
• 3  large                    sweet potato, peeled & thin sliced
• salt and freshly ground pepper

Preheat oven oven to 350 degrees.
Puree the cream and chipotle in a blender or processor until smooth: be careful not
to over-process or the cream will turn to butter.
Arrange one fourth of the sweet potato slices in an 8 inch square baking pan.
Season with salt and pepper and cover with one fourth of the cream.
Repeat the process until all the potatoes and cream are used.

Bake in the pre-heated oven for 1 hour, or until the cream has been absorbed and the potatoes are browned.

- – - – - – - – - – - – - – - – - -

NOTES : The gratin may be prepared up to 1 day in advance and refrigerated, tightly covered.  Bring it to room temp and reheat it in a 350 degree oven for  15 minutes or until hot (personally, this recipe  is best served shortly after baking)

You can use a dried pepper, rehydrated, chipolte powder or the chipotle canned in adobo sauce, which is what I used. This pepper is very spicy! Also I sliced the potatoes with the processor. I think they were too thin and next time I’ll use a different blade.

If you use more potatoes, don’t double the cream– just use a little more.  Actually, I bet this recipe would make up well with canned skim milk.

Recipe By     :  Jeffrey

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Serves : 8

Ingredients

• 1  3/4  lb                  meduim sized Yukon Gold Potatoes, unpeeled
• 2                               large onions, halved and thinly sliced
• 1/4   cup                  water
• 2 tablespoons         extra virgin olive oil
• 8 oz                          mushrooms, thinly sliced
• 10 oz                        (1 package) of  thawed, drained, chopped spinach
• 4                               cloves of garlic, minced
• 1/4 teaspoon          ground nutmeg
• 4 teaspoons            chopped fresh thyme 
• 1 cup                        non fat sour cream
• 1/2 cup                    low fat milk
• 2 oz                          Gruyere cheese

Cook potatoes in a large saucepan of boiling salted water until just tender, about 30 minutes. Drain and cool. cut the potatoes into 1/3 ” slices, removing any loose peel. Set aside.

Combine the onions and 1/4 cup of water in a large nonstick skillet. cover and simmer over medium heat until onions are tender, stirring occasionally and adding more water by tablespoons if mixture is dry, about 12 minutes. Increase heat to medium-high, add 2 tablespoons oil, then mushrooms, saute uncovered until onions are deep golden, about 10 minutes. Add spinach, garlic, thyme and nutmeg, stir  3 minutes. Remove from heat.

Stir in sour cream and milk. Season with salt and pepper

Preheat oven to 350 degrees. Lightly oil 11 x 7 x 2″ glass baking dish. Layer half of potato slices in prepared dish, overlapping slightly. Sprinkle with salt and pepper. Spread half of the onion mixture over. Repeat layering with remaining potatoes, then onion mixture. Top with cheese. Bake gratin until hot, about 30 minutes. Let stand 5 minutes and serve.

Serving suggestion : Great with grilled salmon

NOTES : This is a great buffet dish, we doubled it fro a crowd of 16 people. I admit to using full fat sour cream though, and we substituted Swiss cheese for the Gruyere, which is hard to find here on Maui.

Recipe by : Barb

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Serves : 4

Ingredients

• 2 cups                        Jasmine Rice
• 2   1/2 cups               water
• 2  tablespoons         olive oil
• 1/4 cup                      finely chopped onion
• 1/4 cup                      apple, peeled, cored and finely diced
• 2 tablespoons          red bell pepper, seeded and finely chopped
• 2 tablespoons          orange segments, finely diced
• 3 tablespoons          fresh basil, minced
• salt and pepper to taste

Thoroughly rinse the rice in cold water, until the water runs clear, and drain. Put the rice in a saucepan with 2  1/2 cups of fresh water and bring to a boil. Reduce the heat and simmer, uncovered, for 5 minutes. until the water has evaporated and the rice is just cooked but firm to bite and not soft (the rice should have a risotto-like texture). You can also cook the rice in a rice cooker, but it may take longer.

Heat the olive oil in a saute pan or skillet and saute the onion, apple, bell pepper and orange over a medium high heat for 30 seconds. Remove from the heat, add the cooked rice and the basil, mix thoroughly, and season with salt and pepper.

NOTES : My rice was softer than the directions implied it should be, but it was good. Wonder if the “5 minutes” in the recipe should be 25 minutes? I prepared this dish hours in advance and put it in a casserole dish to be heated later. Also, I am sure this recipe would feed more than 4 people.

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Serves : 8                                       Preparation time : 45 minutes

Ingredients

• 2 cups                        Matzo cake meal
• 2 teaspoons              cream of tartar
• 2 teaspoons              baking soda
• 1 cup                          brown sugar
• 1 cup                          shortening
• 6                                 eggs, separated
• 6 cups                        carrot, grated
• 2 teaspoons              salt

Sift together dry ingredients. Cream sugar and shortening. Beat egg yolks until pale. Alternately add yolks and dry ingredients to creamed mix. Stir in carrots and fold in beaten egg whites. Grease loaf pan and pour mixture into a pan. Cook at 350 degrees for 40 minutes.

NOTES : Well, I think this is Nana’s recipe. She doesn’t say what pan to use, but as I recall it was a loaf pan. also don’t forget to beat the egg whites until stiffish. I wonder if the cream of tartar is beaten with the whites, or added with the dry ingredients? I’m sure the cream of tarter is beaten with the whites! I think it stabilizes the whites. Whatever, it probably doesn’t matter. This has always been a favorite passover dish of mine, but not too many other people seem to like it very much. And note that this ‘pudding’ is not a dessert, but a side dish.

Recipe by : Nana

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Serves :

Ingredients

• 4                           Bacon slices
• 1                            onion, large
• 1                            green bell pepper
• 1                            red bell pepper
• 1 bottle                 chili sauce – Heinz
• 2 jars                    B&M Baked beans
• 1 can                     kidney beans, drained
• 1 can                     baby Lima beans, drained
• 1/4 cup                 brown sugar, or more to taste
• 2 tablespoons      Dijon mustard, or more to taste

Fry the bacon until crisp. Drain the bacon but save enough grease in the pan to saute the onion and peppers which have been roughly chopped. Saute until just barely cooked. Add chili sauce, about 2 tablespoons of mustard and about 1/4 cup brown sugar. Stir and taste. If its too sweet, add more mustard. Or, if it needs to be sweeter, add more brown sugar. Add all the beans. Stir and taste again. Simmer for 5 minutes. Pour into a baking pan. Lay bacon on top of beans and bake at 350 degress for about 45 minutes to 1 hour, uncovered.

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Serves : 10                                  Preparation time : 1 hour

Ingredients

• 3                               Large green, red and yellow bell peppers, roasted and peeled
• 1                                Large tomato
• 1                                medium sweet onion, or Maui Onion
• 1 teaspoon               sugar
• 1 lb                            pasta – tortellini, penne or farfalle (bow ties)
• 1/4 cup                     balsamic vinegar
• 1/2 cup                     pesto sauce or more to taste
• 7 0z                           crumbled Feta cheese
• 3/4 cup                    Greek olives, pitted or not
• fresh basil
• salt and pepper to taste
• fresh grated Parmesan cheese

To roast the peppers :  Put directly over flame or broil whole peppers. I  usually use the outdoor grill. Char and turn until the peppers are blackened evenly. Remove to a bowl and cover tightly with plastic wrap. Let steam until cool enough to handle. Slip the charred skin off the peppers, open and remove seeds and then rinse gently. The less water you use in this process, the more flavor the peppers will have.

In a bowl, mix the sugar, vinegar, salt and pepper. Trim off the rough edges of the peppers and cut into narrow strips. Put them in the bowl with the vinegar mixture. Cut a tomato in half, place cut side down on a cutting board and slice into thin strips. This also goes into the bowl. Do the same with the onion and *1 Macerate all this together.

Boil the past, salt the water while the pasta is boiling, drain, and mix with the pesto. Start with a 1/2 cup of pesto, but you might want more. Remember the past will absorb the sauce as it sits. Add a little freshly grated Parmesan cheese.

Pour the past into a shallow bowl. Spoon the pepper mix all around the edges. Top the past area with the crumbled feta cheese. Throw a handful of olives over the top, add more gratings of Parmesan cheese, and garnish with fresh basil leaves. Use the entire leaf to garnish, also cut some leaves in *2 Chiffonade to garnish. Separate, or not, and put a little on the salad

*1 Macerate means to mix it up good, even using your hands to blend all the flavors, but dont mash the ingredients).

*2 (Chiffonade means “made of rags” in French). Roll a few leaves together cigar style and then cut across the roll to make strips

NOTES : David Paul, a chef who has a wonderful and trendy restaurant in Lahaina, gave cooking classes once a month at the Kaahumanu Mall in Maui. These were free demonstrations. This salad was one of his lessons. I’ve made enough changes to have it now be my own pasta salad. To make a hardy salad, use tortellini pasta, fresh or dried. Farfalle (bow ties) are my pasta of choice, but penne pasta works as well. I use whatever prepared pesto looks good to me and a pinch, just use the roasted peppers from a jar.

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Serves : 6

Ingredients

• 1                               Eggplant
• 1 teaspoon              Salt, coarse
• 6 + tablespoons     Olive oil
• 1                                green bell pepper, cored, seeded and cut into julienne strips
• 1                                red bell pepper, cored, seeded and cut into julienne strips
• 1                                large onion, slivered
• 12 oz                         fresh cultivated mushrooms, sliced thinly
• 1/4 cup                    flour
• 8 oz                          lasagna noodles
• 3 cups                      tomato sauce
• 1  1/2 cups              Bechamel Sauce
• 1/4 cup                    freshly grated parmesan cheese for garnish
• 5 oz                          goat cheese
• 1/2 cup                   fresh basil, slivered
• 8 oz                         mozzarella cheese

1. Slice the eggplant into 1/4 ” slices. Sprinkle them with the coarse salt, and let drain in a colander for one hour. Wipe off the salt and pat dry
2. Heat 2 tablespoons of the olive oil in a large skillet. Add the peppers and onion, and saute over medium low heat for about 10 minutes,  until cooked through but not browned.
3. Using a slotted spoon, remove the peppers and onion from the skillet. Add another 1 tablespoon olive oil and saute the mushrooms for about 5 minutes, until cooked.
4. ** SEE NOTES **  Remove the mushroom from the skillet and add 3 more tablespoons olive oil. Dredge the eggplant with the flour, shaking off the excess and saute the slices on both sides, over a medium heat until lightly browned, adding more olive oil as needed. Transfer the cooked eggplant to paper towels.
5. Preheat oven to 350 degrees
6. Bring 4 quarts of salted water to a boil in a large pot. Add the lasagna, and cook at a rolling boil until just tender. Drain and rinse under cold water and drain again.
7. Spread a small amount of tomato sauce on the bottom of a 13 x 9 ” dish. Arrange half the lasagna noodles over the sauce. Cover with the peppers, onion, mushroom and eggplant in layers. Mix the béchamel sauce and parmesan together, and spoon half of it on top of the vegetables. Crumble the goats cheese over the béchamel sauce, and sprinkle on half the basil. Top with more tomato sauce, and then layer the remainer  of lasagna noodles. Spread the remaining béchamel over the lasagna noodles, and sprinkle with the remaining basil. Top with remaining tomato sauce and sprinkle with mozzarella.
8. Cover the dish with aluminum foil and bake for 30 minutes. Uncover and bake until brown and bubbly for another 15 minutes.

NOTES : Here is my variation to this recipe. In step #4, Broil the eggplant, eliminating the flour and all that oil. Spray or brush the eggplant with olive oil lightly on both sides. Put the slices on a foil covered cookie sheet and broil on both sides. Be careful, it broils very fast. Also, you could use commercial sauces instead of preparing from scratch. This recipe is labor intense but the finished product is worth it….Also, it serves more than 6.

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Serves :   1                        Preparation Time : 20 minutes

Ingredients

• 1 pint                       Cherry Tomatoes halved or Roma tomatoes cubed
• 1 head                      roasted garlic
• 2 tablespoons        drained capers
• 2 tablespoons        olive oil
• 1 tablespoon          balsamic vinegar, or more to taste
• 1/2 cup                   calamata olives, pitted and chopped
• 1/2 cup                   parsley, chopped
• 1/2 cup                   basil, cut into thin slivers
• salt and pepper to taste
• fresh mozzarella, as much as you like, cubed
• fresh parmesan for garnish

Cut the garlic head in half (across) and squeeze the pulp out. The cloves should ooze out easily. Combine all the rest of the ingredients with the garlic in a glass bowl and let it sit at room temperature while you boil the pasta of your choice. We like bow ties. Reserve 1/2 cup of the cooking water to use if pasta nee Quickly drain the past and toss in the sauce. Grate fresh Parmesan on top.

Serving Suggestion : We serve this with crusts of bread and a green salad

NOTES: Be creative with this recipe. Change the cheese to smoked Gouda or whatever. You can add hot pepper flakes for more punch. All the quantities can be to your taste.

Recipe By : Linda McBride

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Serves : 2                             Preparation  Time : 45 minutes

Ingredients

• 6 oz                          Cavatappi or other spiral shaped pasta
• 1                                small butternut squash (1 pound approx)
• 5 cups                      fresh spinach leaves
• 3 cloves                   garlic, minced
• 2 teaspoons            lemon juice, fresh
• 1/2 cup                    freshly grated Parmesan cheese
• 1/4 cup                    chopped parsley or basil for garnish
• salt and pepper to taste

Fill a 4 quart kettle three quarters full with salted water and bring to the boil for cooking the pasta.

Peel and quarter and seed the butternut squash. Cut into 1/2 cubes. Coarsely shop the spinach and mince the garlic.

In a large heavy skillet heat some oil over a moderately high heat until hot but not smoking and saute the squash with salt to taste, stirring occasionally, until tender (about 7-10 minutes). If more liquid is needed to avoid the squash from sticking to the skillet, add a little white wine, broth or water.

While the squash is cooking, cook the past in boiling water until al dente. RESERVE 1/2 cup of cooking water and drain pasta in a colander

Add spinach and garlic to the skillet with the squash and cook over moderately high heat, stirring, until all liquid has evaporated. Add pasta and reserved cooking water and bring to boil. Season pasta with lemon juice and salt and pepper. Remove skillet from heat and toss pasta with Parmesan. Garnish with freshly chopped parsley and/or basil.

Suggested Wine  : White

Serving suggestion : Great as an entre, or side dish with chicken or port

NOTES : The butternut squash is labor intensive. I used a potato peeler to peel it. You may want to quarter and seed it first, but I think peeling the whole squash is easier.

Recipe by : A variation from Gourmet Magazine

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Serves : 4

Ingredients

• 2   1/4 lbs                             Pork Tenderloin
• 1/2 teaspoon                       course salt
• 1/2 teaspoon                       freshly ground black pepper
• 5                                            bay leaves, preferably fresh
• 3 sprigs                                fresh thyme
• 2 tablespoons                     olive oil
• 1/4 cup                                 fresh tangerine or orange juice

*** See recipe for Onion and Raisin Conserve

Place the tenderloin in a baking dish and rub with the salt, pepper, bay leaves and thyme. Let rest at room temperature for 30 minutes.

Preheat oven to 375 degrees.

Scrape the marinade off the pork and reserve it. Heat the olive oil in a large skillet and add the tenderloin. Sear the meat quickly over the high heat until well browned on all sides.

Place the seared meat in a foil lined roasting pan. Rub the reserved marinade back onto the meat and pour the tangerine (or orange) juice over it. Tightly close the foil and cook for 20 minutes. Remove the tenderloin from the oven and loosen the foil to allow any steam to escape. Return it to the oven for  30-40 minutes or until the meat registers 160 degrees on a thermometer. Let rest at least 10 minutes before slicing.

While the tenderloin is resting make the Onion-Raisin Conserve, it complements the pork tenderloin.

Recipe by : Ceci, adapted from Martha

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Ingredients

• Whole Fillet of Beef
• Kosher salt or sea salt
• Lots of pressed garlic
• Good Olive Oil
• One lemon

Have the fillet at room temperature. About 30 minutes to 1 hour before grilling, make a pile of the salt and garlic and pour the oil over that, to make a thick paste. Rub this mixture all over the beef. Grill to desired doneness. Let it stand covered with foil, loosely, for about 15 minutes, before slicing.

Slice and place on a platter

SQUEEZE THE JUICE OF ONE LEMON OVER THE MEAT BEFORE SERVING !!!!!

NOTES : Present this dish on a platter dressed with fresh watercress. Place Tomato wedges or slices around the edge of the platter.

Recipe by : Paul Slocum

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Serving size : Figure 1 lb of ribs per person if ribs are the ONLY entree.

Ingredients

• Baby Back rib slabs halved
• Your favorite BBQ sauce
• Dash HOT pepper sauce
• Garlic cloves

EARLY IN THE DAY (or the day before)

Cover the ribs with water. Season the water with some splashes of BBQ sauce, serveral garlic cloves and dashes of hot pepper sauce. Bring to a boil and simmer for 45 minutes.

Pour off the water and put the ribs in a shallow pan. Smear the ribs with more BBQ sauce. Let marinate for a few hours or over night in the fridge.

Preheat the grill on a high heat. Adjust the temperature to low. As the ribs cook, baste with more sauce. Remember that the ribs are Pre-cooked, so they don’t need very long on the grill.

To Serve : cut the ribs apart.

NOTES : Jon really knows how to cook these ribs! In the past he has liked the Lee and Perrins BBQ sauce, but it’s hard to find, so just use a sauce that appeals to you.

Recipe by : Jon McBride

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Serving Size : 1 large loaf

Ingredients

• 2 teaspoons             olive oil
• 1 cup                         onion, finely chopped
• 3/4 cup                    carrot, finely grated
• 1/2 cup                     green onion, finely chopped
• 1/2 cup                     celery, finely chopped
• 1/2 cup                     red bell pepper, finely chopped
• 2                                garlic cloves, minced
• 2   1/2 cups              raw turkey, ground
• 1 cup                         bread crumbs, plain or seasoned
• 1/3 cup                     ketchup
• 1 teaspoon               salt
• 1 teaspoon               pepper
• 1/4 teaspoon           nutmeg, ground
• 1/4 teaspoon           cumin powder, ground
• 1/4 teaspoon           cilantro, ground
• 2 tablespoons          parsley, fresh, chopped
• 4                                egg whites, lightly beaten
• 1 tablespoon            Worcestershire Sauce
• 1/2 cup                     Chili Sauce
• 3 tablespoons          brown sugar
• spray                         vegetable cooking spray

Heat oil in a large non-stick skillet over a medium heat. Add onion, carrot, green onion, celery, red bell pepper, and garlic. Saute for 5 minutes, or until tender. Combine onion mixture, turkey, crumbs, ketchup and all the spices with eggs, in a large bowl. Stir Well.

Coat 9 x 5 ” loaf pan with cooking spray, or shape mixture into  9 x 5 ” loaf on a sprayed pan. Bake at 350 degrees for 30 minutes (see my notes below).

Combine ketchup or chili sauce with brown sugar, brush over turkey loaf.  Bake another 30 minutes or until done. Let stand 10 minutes before slicing.

SERVING IDEAS : How about with mashed potatoes or jasmine rice?

NOTES : I did not use both types of onion, just one or the other, but not both. Also, I cooked the loaf a little longer during the first half of the cooking, maybe 45 minutes instead of 30 minutes. This cooks nicely as a free form loaf, or you can make a couple of smaller loaves instead.

Recipe by : Joyce

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Serves : 3

Ingredients

• 12 oz                     Ground Turkey meat
• 2 teaspoons         curry powder
• 1/4 cup                 chutney (chop large pieces)
• 1 dash                    hot pepper sauce
• 1.2 cup                   plain yogurt
• freshly ground pepper to taste

Combine the ingredients, except the yogurt, and shape into three patties.

Either grill on a top-of-the-stove grill or saute in a non-stick pan that has been lightly filmed with oil.

Allow 6-7 minutes per side, until the meat is no longer pick.

Serve topped with yogurt.

NOTES : I haven’t actually tried this recipe yet, but it sounds good

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Serves : 4

Ingredients

• 4 x 1 lb                       Cornish Game Hens
• Papaya salsa             See Basic Fruit Salsa Recipe

• For the marinade
• 1/2 cup                        Fresh lime juice
• 1/4 cup                        Extra Virgin olive oil
• 1 tablespoon               minced garlic
• 2 teaspoons                cumin
• 1/2 teaspoon              ground cinnamon
• salt and pepper to taste

Combine the marinade indredients in a small bowl and reserve.

Remove innards from the game hens and save for another use or discard. Butterfly the hens by cutting along the back. Trim away the backbone and discard. Snip off the wing tips. was the hens well under cold water and pat dry. Place in a bowl and coat with the marinade. Cover and let rest at room temperature for 1 hour, or overnight in the refrigerator.

Preheat the grill to a medium heat. Place the hens skin-side down on the well oiled grill 3 ” from the heat source and cook for 10 minutes on the first side, basting (be sure the hens are spread out). Turn the hens and cook, basting constantly for another 10 minutes or until the juices run clear and when the thickest part of the thigh is pierced. (This could take another 10 minutes). Serve immediately with papaya relish.

NOTES : Chutney makes a wonderful condiment with this dish. I can easily eat an entire hen on my own, but I’m a pig. The flavor is great. Plain, curried, or saffron rice is a good side dish, or scalloped potatoes.

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Serves : 6

Ingredients

• 12                                     Skinless Chicken Thighs
• 3 tablespoons                olive oil
• 3 cups                              sliced leeks, white and pale parts only
• 2 cups                              chopped peeled parsnips
• 3 cups                              thinly sliced carrot
• 2 tablespoons                thinly sliced garlic
• 3 cups                              low salt chicken broth
• 1 cup                                dry white wine
• 2 teaspoons                    dried oregano
• 1 teaspoon                      dried fennel seed, optional
• 1/8 teaspoon                  dried crushed red pepper

• For the Garnish
• Chopped fresh parsley
• Grated lemon peel

Sprinkle the chicken with salt and pepper.

Heat 2 tablespoons oil in a large heavy pot over a medium heat. Add 1/2 of the chicken, brown on all sides for about 8 minutes. Transfer to a plate, and repeat with the rest of the chicken. Discard drippings from the pot.

Heat 1 tablespoon oil in the same pot over a medium heat. Add leeks, parsnips, carrots and garlic. Saute until the vegetables are tender and beginning to brown, about 6 minutes. Add broth, wine, oregano, fennel seed, and red pepper. Bring to a simmer. Stirring to deglaze all the browned bits from the pot. Add chicken, cover, and simmer until the chicken is tender, about 30 minutes.

Transfer to a serving bowl. Sprinkle with lemon peel and parsley and serve.

NOTES : This is kind of a winter dish, but really yummy and not too heavy. Serve with mashed potatoes, rice, or just some crusty bread and a green salad. If you like sweet potatoes, try having a boiled one in the bowl with the fricassee.

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Serves : 2

Ingredients

• 4 pieces  (3/4 lb)              skinless, boneless chicken thighs
• 1/4 cup                               honey
• 1 tablespoon                      fresh lemon juice
• 1 tablespoon                      low-sodium soy sauce
• 2 teaspoons                       fresh ginger, peeled and grated (or from a jar)
• 1 teaspoon                         Worcestershire Sauce
• 1 dash                                  hot sauce
• 1 teaspoon                          vegetable oil

Heat oil in a medium non-stick skillet over medium-high heat. Add chicken, cook for 5 minutes on each side or until browned.

Combine remaining ingredients in a small bowl and then cover the chicken with the sauce, reduce heat, and simmer for 10 minutes or until done.

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Serves : 4                       Preparation time : 5 Minutes

Ingredients

• 1   block of raw Ahi, Sashimi grade

• Sesame oil
• Volcano spice or equivalent ie Cajun Spice
• napa cabbage, shredded
• pickled ginger
• Wasabi
• soy sauce

Rub the Ahi Block with a few drops (use sparingly) of sesame oil. Roll the block in the spice, pressing the spice onto the block. Sear in a seasoned iron skillet at a very high temperature for 30 seconds per side. Now, if the block is thin, sear it for less time.

Refrigerate the block, it’s easier to slice when chilled.

Presentation : Lay the thin slices of Ahi on a bed of shredded cabbage. Make a pile or two of pickled ginger on the same platter. Have a bowl of Wasabi mixed with soy on the side.

NOTES : Jon, our son, perfected this recipe when he lived with us on Maui in 1995-1996. It was nine months of great hikes, picnics, and entertaining. My mouth is watering just writing this recipe. We use a mild hot spice mix, but suit your own taste. Also, chili sauce that is sweet/hot is good with this recipe. Find it in the Oriental section of the grocery store, the same with wasabi. The Volcano Spice is made here on Maui, right in Haiku.

Recipe by : Jon McBride

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Serves : 4                            Preparation Time : 30  minutes

Ingredients

• For the Vinaigrette
• 1 teaspoon                 lemon zest
• 1/2 cup                       fresh lemon juice
• 1/4 cup                       olive oil
• 1 tablespoon              finely chopped fresh dill
• 1 teaspoon                 minced garlic
• 1/2 teaspoon             kosher salt
• 1/4 teaspoon             freshly ground pepper

• For the Salad
• 16                               Jumbo shrimp , peeled and deveined
• 1 cup                          orzo pasta
• 2 oz                            feta cheese
• 3/4 cup                      finely diced red bell pepper
• 1/3 cup                      pitted kalamata olives, quartered
• 2 tablespoons           thinly sliced scallions, including tender green parts
• 1 1/2 tablespoons     finely chopped fresh oregano
• 4 METAL SKEWERS, or bamboo skewers soaked in water for at least 30 minutes.

To make the vinaigrette : In a small bowl, whisk together the lemon zest, lemon juice, olive oil, dill, garlic, salt and pepper. Place the shrimp in a medium bowl. Pour 1/4 cup of the vinaigrette over the shrimp and toss to coat thoroughly. Cover with plastic wrap and marinate in the refrigerator for about 30 minutes.

Bring a medium saucepan 3/4 full of salted water to the boil. Add the Orzo pasta and cook until al dente. Drain and place in a bowl. Add the remaining vinaigrette and the feta cheese and toss well. Add the bell pepper, kalamata olives, scallions and oregano. Toss again.

Thread shrimp onto skewers. Place the shrimp directly over high heat and grill, turning once, until just opaque inside with lightly browned edges, 4-5 minutes total.

Serve the shrimp immediately with the pasta.

NOTES : This is a fun recipe. You can change the seafood, (I used both shrimp and scallops), and change the cheese in the salad to suit your taste. Be generous with the herbs, salt and pepper. Prep all the ingredients early in the day, so all you have to do is throw the past salad together and then cook the seafood. The hot pasta kind of melts the cheese. You could even do this recipe with grilled chicken

Suggested Wine : A fresh crisp Pino Grisio compliments this meal.

Recipe by : Weber Grill

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Serves :     4

Ingredients

• 4 X  7 oz                 Ahi Tuna or Salmon fillets

• For the Marinade
• 1 cup                        Soy Sauce
• 1 tablespoon           chopped garlic
• 1 tablespoon           minced ginger
• 1/2 cup                    sliced scallions
• 1/2 cup                    sugar

• For the Maui Onion Salad
• 1                                large sliced carrot
• 1                                small Maui onion
• 4 oz                          Japanese spice sprouts OR  Sprouted sunflower tops
• 1/2                           Japanese cucumber OR English hothouse cucumber, seeded and julienned
• 1/4 cup                    Pink pickled ginger
• 4 oz                          bean sprouts
• 1 tablespoon           canola oil
• 1/2 tablespoon       toasted white sesame seeds for the garnish
• 1/2 tablespoon       black sesame seeds for the garnish
• 1                                juice from one lemon

• + Basic Ponzu Sauce  (see recipe – ANITA- add link here)

Combine the marinade ingredients together in a large mixing bowl and marinate the fish for about one hour.

Prepare the vegetables any time in advance, up to the point of sauteing the bean sprouts.

About 30 minutes before serving, get the barbecue grill ready .

To prepare the Maui Onion Salad  - Combine the carrot, onion, spice sprouts (I used sunflower tops once and radish sprouts another time), cucumber and pickled ginger in a mixing bowl. Heat the canola oil in a saute pan, and when hot, stir-fry the bean sprouts over high heat for 15 seconds. Transfer to the mixing bowl and toss with the other vegetables.

Remove the Fish from the marinade and grill over high heat for however you like it. About 45 seconds to 1 minute per side for the tuna, medium rare.

To serve, divide the salad between 4 serving plates. Sprinkle the sesame seeds and lemon juice over the top. Place the fish on top of the salad and spoon some of the Basic Ponzu Sauce over the fish. Pass the extra Ponzu Sauce with the dinner.

(I doubled this recipe and served 10 people)

Serving Suggestion : Serve with Jasmine Rice (ANITA – see recipe

Recipe By : Adapted from Roy’s Feasts from Hawaii

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Ingredients

• 1/3 lb                       Fish per Person – eg Ahi, Mahi, Ono, snapper (choose 3)
• 1                                Onion
• 1                                clove of garlic per piece of fish
• 1                                sliced tomato

• red and green bell peppers
• clam juice
• cucumber
• parsley, chopped
• thyme
• cayenne (just a little)
• parsley or cilantro to garnish
• salt and freshly ground pepper to taste

Rub fish with grated onion and garlic. Layer fish in a stew pot with sliced tomatoes, cucumber and red and green bell peppers. Let this stand for a few hours. Pour on bottled clam juice and sprinkle on chopped parsley. Cook until the fish is done. This an be done a day ahead. Re-heat carefully and do not overcook.

Serve in a shallow bowl and cooked brown rice that has grated carrot cooked in it. A chunk of boiled sweet potato on the side, garnish with fresh cilantro or parsley and offer hot sauce on the side.

NOTES : Well, this recipe has a lot of history. It came from a dear friend of ours on the island of Montserrat in the British West Indies. His name is Fitzroy and I don’t know what in the world has become of him. He prepared this fish stew for us, our family and friends many times. He even visited us in Michigan and prepared it for about 50 of our friends. It was a wonderful evening full of Caribbean spirit and what else?? Rum !!!

Recipe By :  Fitzroy

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Serves :   8

Ingredients

• 12  - 16                            medium Tomatoes
• 3                                      onions, sliced
• 1 tablespoon                  fresh basil OR 1 teaspoon dried basil

• butter
• buttered bread crumbs
• salt and pepper to taste

Peel tomatoes and cut out the cores. Then cut them in quarters. Peel and slice the onions and saute them in  3 tablespoons butter until transparent but not brown.

Butter the casserole dish, and put a layer of tomato quarters on the bottom. Top with part of the sliced onions, dot liberally with butter and sprinkle with salt and freshly ground pepper and some of the basil.

Repeat the layers until all the vegetables have been used. Top with a layer of bread crumbs that have been browned in plenty of butter.

Bake in a 375 degree oven for 30 minutes or until the tomatoes and onions are thoroughly tender.

NOTES : This casserole can be prepared up to the baking part on the day before the brunch.

Recipe By :  Linda McBride

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Serves :     8-10                                         Preparation Time :

Ingredients

• 1 1/2 – 2 lbs                           bulk sausage pork
• 3/4 cup                                   uncooked oats
• 2/3 cup                                   peeled apple, chopped
• 3/4 teaspoon                         salt
• 1/2 teaspoon                          sage, crushed
• 1/2 teaspoon                          basil, crushed
• 1                                               egg
• 2/3 cup                                   milk
• 1 can                                        peach halves, drained

NOTES : I have my own way of serving this recipe. First of all I never use the peach halves. Tried it and the ring looked icky. Ann uses the peaches and cooks this recipe in a Bundt pan, it turns out just fine. I always prepare this recipe the day before.

Follow all the above directions and then invert the ring onto an oven proof dish and refrigerate overnight. In the morning, melt a little peach or apricot preserve with a little juice and brush over the sausage ring. Reheat and serve. Fill the center of the ring with sauteed cherry tomatoes or scrambled eggs. (not necessary but looks nice). This dish freezes well. I prepare it for Jack often and cut the ring serving size pieces, wrap each piece in Saran wrap and fill a zip lock full of the individual servings and freeze. Whenever you want to, just microwave as many servings as you need.

Suggested Wine : Mimosas

Recipe By :  Linda McBride

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Ingredients

• 2 cups                                  Steel cut oats
• 3 cups                                  boiling water
• 1 cup                                    total of raisins, dried cherries and dried cranberries
• 1/2 cup                                toasted almonds or toasted pecan pieces
• 2 tablespoons                     light brown sugar
• milk
• yogurt
• fresh fruit, like berries, peaches or what ever you like

In a heat proof bowl, mix oats with boiling water and let stand, covered for one hour. Stir in dried fruit and refrigerate overnight or up to a week. Stir in nuts and brown sugar.

To serve, pour 1/2 cup of milk in a bowl, put 1/2 cup of muesli over the milk and top with a little yogurt and fruit.

NOTES : This muesli grows on you as you eat it. It has the ‘crunch factor’ which comes from not cooking the oats. I served it as a side dish at a brunch. Piled in a glass bowl and I drizzled about a tablespoon of warmed honey on the top to give it some life.

Each gues may customize their own bowl of muesli, by providing bowls of fruit, additional toasted almonds, yogurt and a pitcher of milk near the big bowl of muesli.

The first time I served this dish, I also served bagels and lox. I presented the lox on a bed of butter lettuce, on a platter with sliced tomatoes, red onion and capers. Don’t forget the cream cheese and butter. Oh, Jack wanted eggs, so I prepared a herb frittata. Too much food for 6 people, but there was something for everyone. What I did not do was serve a pastry of coffee cake and next time, I would bake my mothers apple cake. Probably no one would want to eat it except Jack, but it makes the house smell great!

Recipe By : adapted from Food and Wine

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