Aloha Friday Recipe: Hawaiian Cookie Tarts

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1-3/4 all-purpose flour
1/2 cup powdered sugar
2 tablespoons cornstarch
1 cup butter or margarine, softened
1 teaspoon vanilla

Filling

1 cup pineapple preserves*
1/2 cup granulated sugar
1 egg
1-1/2 cups coconut
Additional powdered sugar (about 2 tablespoons)

*In place of the pineapple preserves, 1/2 cup apricot preserves mixed with 1/2 cup drained crushed pineapple can be used.

Heat oven to 350°F. In large bowl, stir together flour, 1/2 cup powdered sugar and the cornstarch. With spoon, beat in butter and vanilla until soft dough forms. Shape dough into 1-inch balls. Place 1 ball in each of 36 ungreased mini muffin cups; press in bottom and up side of each cup. Spoon 1 teaspoon pineapple preserves into each dough-lined cup.

In small bowl, beat granulated sugar and egg with fork until well blended. Stir in coconut until well coated with egg mixture. Spoon 1 teaspoon coconut mixture over preserves in each cup. Bake 23 to 33 minutes or until cookie crusts are very light golden brown. Cool in pans on cooling racks 20 minutes. To release cookies from cups, hold muffin pan upside down at an angle over cooling rack. With handle of table knife, firmly tap bottom of each cup until cookie releases. Cool completely, about 15 minutes. Just before serving, sprinkle with additional powdered sugar.

1 Cookie Tart: Calories 130 (Calories from Fat 60); Total Fat 6g (Saturated Fat 4.5g; Trans Fat 0g); Cholesterol 20mg: Sodium 50mg; Total Carbohydrate 18g (Dietary Fiber 0g; Sugars 109); Protein 0g % Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 2% Exchanges: 1 Other Carbohydrate, 1-1/2 Fat Carbohydrate Choices: 1

Recipe courtesy GlobalGourmet.com

Aloha Friday Recipe: Hawaiian Oatmeal Cookies

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1-1/4 cups packed light brown sugar
3/4 cup butter-flavored solid vegetable shortening, plus extra for greasing the baking sheets
1 large egg
2 tablespoons orange juice
1 tablespoon grated orange zest
1 teaspoon vanilla extract
1/2 teaspoon orange or lemon extract
3 cups quick-cooking oats, uncooked
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 can (8 ounces) crushed pineapple in natural juice, well-drained
1 cup flaked coconut
1 cup chopped macadamia nuts

Pre-heat oven to 375 F. Grease baking sheets with shortening. In a large mixing bowl beat brown sugar, shortening, egg, orange juice, orange zest, vanilla and orange extract until creamy. In another mixing bowl stir together oats, flour, baking soda, salt and ginger. Gradually stir flour mixture into creamy mixture. Stir in pineapple, coconut and macadamia nuts. Drop by rounded tablespoonfuls 2 inches apart onto prepared baking sheets. Bake 10 to 12 minutes or until cookies are lightly browned. Cool 2 minutes; transfer to cooling rack to cool completely.

Recipe courtesy Christmas-cookies.com

Aloha Friday Recipe: Sweet and Savory Baked Chicken

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4 sprigs fresh tarragon (2 sprigs chopped, 2 whole sprigs for roasting), plus more for garnish
Course salt and freshly ground pepper
1 whole chicken (about 4 1?2 pounds), cut into pieces
2 cups chopped fresh Maui Gold pineapple
8 shallots (2 coarsely chopped, 6 halved lengthwise)
2 tablespoons rice-wine vinegar
1?2 teaspoon sugar
1 tablespoon unsalted butter

Preheat oven to 425 degrees. Stir chopped tarragon, 1 teaspoon salt, and 1?4 teaspoon pepper in a small bowl. Rub mixture all over chicken. Transfer to a large roasting pan, arranging chicken so pieces are not touching. Refrigerate until ready to bake (up to 1 day).

Put pineapple, chopped shallots, vinegar, sugar, and 1?2 teaspoon salt into a food processor. Process until mixture is slightly chunky, about 2 minutes.

Spread pineapple mixture over chicken. Top with dabs of butter. Add the remaining tarragon sprigs and 6 shallots to roasting pan. Bake chicken, basting with pan juices occasionally until skin is golden, about 50 minutes.

Recipe courtesy of Maui Gold Pineapple

Aloha Friday Recipe: Wild Rice Turkey Casserole

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Looking for a way to use that leftover turkey other than sandwiches?

1 (6 ounce) package long grain and wild rice mix
3 cups cubed cooked turkey
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 (8 ounce) can sliced water chestnuts, drained and halved
3/4 cup water
1/4 cup chopped onion
3 tablespoons soy sauce
1 cup soft bread crumbs
1 tablespoon butter or margarine, melted

Prepare rice according to package directions. Stir in the turkey, soup, water chestnuts, water, onion and soy sauce. Transfer to a greased 2-qt. baking dish. Cover and bake at 350 degrees F for 30 minutes. Uncover. Toss bread crumbs and butter; sprinkle over the top. Bake 15-20 minutes longer or until bubbly and golden brown. Let stand for 15 minutes before serving.

Aloha Friday Recipe: Light Pumpkin Pie

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This may not be “Hawaii oriented” but I had to share this for the upcoming holiday! I’ve been making this for years, no one knows it’s light and it has LOADS more flavor than store bought pumpkin pie!

1 cup ginger snaps (about 16 cookies)
15 oz can pumpkin
1/2 cup egg whites (about 4)
1/2 cup sugar
2 tsp pumpkin pie spice (1.25 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves)
12 oz can evaporated skim milk

Preheat the oven to 350°. Grind the cookies in a food processor. Lightly spray a 9″ glass pie pan with vegetable cooking spray. Pat the cookie crumbs into the bottom of the pan evenly. Mix the rest of the ingredients in a medium-sized mixing bowl. Pour into the crust and bake until knife inserted in center comes out clean, about 45 minutes. Store in the refrigerator.

Allow to cool and slice in 8 wedges. Optional: serve each wedge with light whipped cream.

Serves 8. Each slice: 165 calories, 1.5 g fat, .5 g saturated fat, 1.5 mg cholesterol, 170 mg sodium, 32 g carbohydrate, 2 g fiber, 6 g protein. Diabetic exchange: 2 bread.

Aloha Friday Recipe: Chicken Long Rice

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Chicken thighs, 2 lbs
Round Onions, 1 each
Long Rice (bean thread), 1 pkg
Chicken Base, 2 tbsp
Ginger, crushed, 2 tbsp
Garlic Powder, 1 tsp
Ground Ginger, 1 tsp
Water, to cover chicken

In a pot, parboil chicken until soft; save broth for later use; run chicken under cold water and shred into large container. In another large container or mixing bowl, soak long rice in hot water until soft; drain water and cut long rice (with a scissors). Add water, chicken base, ginger, onions and seasonings to shredded chicken; Bring to a boil. Add long rice and simmer until soft.

Recipe courtesy Polynesian Cultural Center

Aloha Friday Recipe: Opakapaka & Mango Ceviche

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1 lb fresh opakapaka (pink snapper) cut into bit-sized pieces
1 cup Maui onions, cut into julienne slices
_ cup fresh cilantro coarsely chopped (about 3 tablespoons)
1 large Hayden mango, cut into julienne slices

LIME MIXTURE:
_ 1 ¼ C. fresh Tahitian lime juice
1 small Hawaiian chili pepper minced, more or less if you like
1tbs. fresh garlic minced
1tbs. fresh ginger minced
½ tsp Hawaiian red alae salt
¼ tsp Kosher salt to taste
olive oil

Put the opakapaka, Maui onion, mango, cilantro, and kaffir lime in a mixing bowl. Do not mix yet. In a separate bowl, add the lime juice, chili pepper, garlic, and ginger together. Mix lightly, then add to the bowl of opakapaka. Sprinkle Hawaiian salt and Kosher salt, then drizzle olive oil to taste to balance the citrus. Add more salt and lime juice to your own taste. Serve with Moloka’i sweet potato chips. Ono, striped marlin, uku, or onaga can be used in place of opakapaka.

Recipe courtesy Maui No Ka Oi magazine/Mama’s Fish House

Aloha Friday Recipe: Coconut Milk Punch

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Fill a shaker with ice and add:
¼ cup half and half
¼ cup of coconut cream
¼ cup light rum
2 tablespoons dark rum
1 tablespoon sugar and 2 or 3 drops pure vanilla extract.

Shake well and strain into an old-fashioned glass or empty coconut shell.

Aloha Friday Recipe: Hawaiian Rice Pilaf

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Ingredients:

1 Tbs. butter
1-1/2 cups long-grain white rice
2 to 3 cloves chopped garlic
1/3 cup diced red pepper
1/3 cup diced yellow pepper
3 cups chicken broth
1/2 cup golden raisins
1/2 cup roasted macadamia nuts
1/4 tsp. ground sage
salt to taste
1 cup diced pineapple
1/4 cup parsley

Melt butter in oven-proof casserole dish (with lid). Add rice and garlic, stirring to coat. Stir in peppers and chicken broth. Cover, and bring to boil. Stir in raisins, macadamia nuts and sage. Add salt if desired.

Cover, and place in preheated 375-degree oven for 18 to 20 minutes. When rice is finished baking, gently stir in pineapple and parsley. Serve immediately.

Recipe courtesy of ParadiseFoundOnline.com

Aloha Friday Recipe: Baked Teri-Sabi Salmon

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3 pounds salmon filet
1/2 to 1 bottle (2 ounce-size) nori goma furikake (Japanese seasoned seaweed mix)
1 1/2 cups teriyaki sauce
1/2 cup mayonnaise
1 teaspoon wasabi paste (Japanese horseradish)

Place salmon in a shallow baking pan. Evenly sprinkle salmon with furikake, bake in a 350 degree oven for about 20 minutes. In a small saucepan, warm the teriyaki sauce then pour over the cooked salmon. Mix together the mayonnaise and wasabi and drizzle over salmon.

Recipe courtesy of KPOA.com

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