Lilikoi Butter

 

First, you need to know that “lilikoi” is our Hawai`ian word for passionfruit, the fruit of the Passion Flower vine. Read the Wikipedia religious explanation of the word “passion.” But I’m passionate about the passionfruit (groan), which I know mostly as lilikoi.

In January, I wrote about trying to grown my own, but I haven’t had much luck so far. In that post, I also included a recipe for lilikoi butter, but I’ve refined it a bit. Also, this is for the benefit of those readers who are new to “Lava to Lilikoi.”

A friend in Na`alehu gave me a huge box of lilikoi fresh from the vine. I love to simply scoop out the insides with a spoon and eat, seeds and all. But this time, there were way too many to simply sit and eat myself sick. So I asked around for some recipes. My masseuse (Velvet) gave me this recipe.

The process I use for juicing is to cut them in half, scoop out the insides, and let that drain in a colander for about 24 hours to get rid of the seeds. My house smelled like lilikoi for days after I finished juicing them.

Lilikoi Butter

4 eggs
4 cups sugar (I used a little less and mixed it with Splenda)
1 pound unsalted butter
1 ¾ cup lilikoi juice

Mix juice, sugar, butter in a large pan. Heat until butter is melted. Beat the eggs together in a separate bowl and temper by drizzling a little of the hot liquid into the beaten eggs so they don’t scramble on you. Keep stirring and when the egg mixture is about the same temperature as the hot liquid, pour it into the pan with the juice, butter and sugar.

Bring to a rolling boil, then down to a slow rolling simmer for about half an hour. This will thicken as it cooks.

I don’t know how to improve on this simple recipe other than to use it whenever you can, over whatever you can find. I like it over ice cream, on toasted English muffins or scones, over plain cheesecake, or just right out of the jar with a spoon!

I made a double batch with all the lilikoi I had, and ended up with twelve jars. They look like jewels on my shelf!

I first published this in September 2009 and have had many requests for it since. If you are interested in seeing later posts I did on Lilikoi Butter, look for them under “Categories” on the left-hand side of this post.

A hui hou!

Old-Fashioned Bread Pudding

 

When I was pastoring at a church in Arizona, someone always brought several dozen doughnuts from the local bakery to serve with coffee during a fellowship hour. If some were left over, I took them home and let them get stale for a couple days.

Then I would break them up into bits of about an inch to make this bread pudding – regular doughnuts, cake doughnuts, jelly-filled doughnuts, cinnamon twists, and the like. What a delicious and unusual bread pudding!

So I recently got hungry for some old-fashioned bread pudding and dug out my old recipe. This time I used whole wheat bread and dark raisins. The photo above is fresh out of the oven. In the next photo, it is topped with vanilla bean ice cream and dribbled with caramel syrup. Too delicious for words!

 


Old-Fashioned Bread Pudding
1 heaping quart of dry bread – use any kind of bread or leftover pastries [see comments above]
½ cup seedless raisins – or maybe even some dried cranberries or dried blueberries
2 cups milk (I use non-fat, but you don’t have to. Some even add coconut milk.)
2 beaten eggs
½ cup brown sugar (or less if you use sugary pastries)
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon vanilla

Combine bread and raisins (or other dried fruit) in a buttered 1 ½ quart casserole. Add milk to eggs, sugar, salt, cinnamon, nutmeg and vanilla. Beat with a whisk until well mixed. Pour over bread and dried fruit. Bake at 350 F for about an hour.

You can add almost anything fruity or nutty to this, like flaked coconut or chopped macadamia nuts. I like it warm with ice cream or cold applesauce. Bread pudding is a popular dish here in Hawaii. I guess it’s a comfort food for a lot of people!

A hui hou!

Irish Soda Bread from an Irish Grandmother

 

I have been using various recipes for Irish Soda Bread for many years. Over a decade ago, my daughter in Idaho sent me a recipe that came from the Irish grandmother of one of her former co-workers. It surpasses anything that I’d ever made before and I pass it along to you in preparation for St. Patrick’s Day next week.

Ingredients

1 ½ cups unbleached flour
1 ½ cups whole wheat flour
½ teaspoon baking soda
½ teaspoon salt
½ cup sugar
½ cup cold butter
½ cup raisins (she adds a bit more)
¼ cup caraway and fennel seeds mixed (she adds a bit more of this, too)
1 ½ cups buttermilk

Measure and combine dry ingredients.

Cut in butter with a pastry blender (or in a food processor).

Stir in desired amount of raisins and caraway/fennel. Stir in buttermilk.

Turn dough onto floured board and knead a few minutes, adding flour until dough is not too sticky.

Form into a ball and place in greased and floured round baking pan. Cut a deep cross on top.

Bake at 375 for 45 minutes, brush top with simple syrup made of sugar, water, nutmeg and continue baking a few more minutes.

Let cool 15-20 minutes before removing from pan.

Add a big pot of corned beef, cabbage, carrots, onions, and peppercorns so you’ll think you are back in old Ireland.

A hui hou!

Altamont Pudding

 

As a preacher’s kid (we were called PKs), I grew up eating quite a variety of foods made by church members. Several years before my father died, he and my mother decided to put together some of the recipes they’d gathered over the years. He typed them up on an old Underwood typewriter and Mother (Jane) made some rough sketches to go with it. The picture above is the cover of one of their efforts. The cover is spotted with grease and the edges are well worn, as you can see.

Usually there were no names for the dishes people brought to potluck suppers, so our family started calling them by the name of the person who made it, or sometimes for the town where we ate it.

Such is the case for this recipe. I never knew it by any name other than “Altamont Pudding.” When I asked my grandmother where that name originated, she said it was a dish one particular woman always brought to share when my grandfather was a pastor at Altamont, Illinois. It came down through my mother, and on down to me simply as “Altamont Pudding.” I may have even given it to my oldest daughter when she got married.

I’m using my mother’s words with almost no editing. Just before she wrote out the recipe, she had been talking about a meal of clam fritters with a cucumber salad.

Altamont Pudding
 

Makes a gooey good hot dessert with this meal (see note above), or it’s a happy thought to take to a sick neighbor, or to serve at church dinners, made in larger quantities.

Part I. Melt in a big square pan 2 tablespoons butter, 1 c. brown sugar, 3 c. boiling water, 1 teaspoon vanilla.

Part II. Make a batter of ½ c. white sugar, 1 teaspoon allspice, ½ c. milk, 1 c. flour, 3 level teaspoons double acting baking powder and ½ c raisins.

Pour the batter of Part II into the Part I and bake 350 degrees for about 35-40 minutes or until done, or until batter rises to top and cooks through.

When served, spoon it upside down into sauce dishes; it has its own “dip” on the bottom. Make a double recipe to keep for in-between meal eating. Jane’s old standby for instant company.

“Blue Zones” Gazpacho

This is a post I made about seven years ago and it’s definitely one of my favorites. In fact, I happen to have everything on hand to treat myself with a cold bowl. It’s better than a smoothie, a salad, or soggy veggies, and fits perfectly into a “Blue Zones” way of eating.

I learned about Gazpacho when I first moved to California in 1960. It was a huge fad at that time, and I was knocked over by it! It’s been called everything, including “liquid salad,” but whatever you call it, it’s simply delicious!

This may seem like a summer-only dish to many of the mainlanders, but in California, and especially here in Hawai`i, we can eat it year-round.

The beauty of a healthy serving of Gazpacho is that you can put almost any kind of raw veggie into it. Take your pick from:

fresh tomatoes (about 2-3 pounds cut into quarters, skin and all)
cucumber
carrots
onion
bell peppers (I used a combination of orange, red, yellow baby bells)
garlic
hot pepper to taste (maybe a Jalepeño)

Zap it up in a blender or food processor with a dollop of good Extra Virgin Olive Oil until thick and chunky.

Store it in the fridge until it’s good and cold.

Ladle it into a bowl, top with crumbled feta and sprigs of cilantro.

To go with this, I like to serve a good loaf of crunchy rustic sourdough bread fresh from the oven, and maybe a glass of red wine?

Dig in!

“Blue Zones Project” Coming Our Way!

1-Entire raised bed

About fifteen or more years ago, I became interested in the Okinawa program and diet. The exact title of the book I bought was The Okinawa Program: how the world’s longest-lived people achieve everlasting health – and how you can, too.

I suspect I was not the only person who was looking for a program that would help me live a long and healthy life. There was a lot of good information in the book, even though I am not terribly fond of processed soy products that try to mimic “real” foods. I do like tofu if it is prepared well. I have a terrific chocolate pudding recipe that is made from tofu, for example.

Less than ten years later, when I began to hear about Dan Buettner, I was even more intrigued. Dan is a National Geographic Fellow, and in his travels he found spots in our world that have large numbers of centenarians, which he circled with a blue pen – thus the name “blue zones.” Loma Linda, California was one of the areas he found that produced long-lived people, primarily because they were Seventh Day Adventists. Dan found nine principles that were common to each of these areas.

Probably most of you who read this blog have heard of “The Blue Zones” by now. A group of people began to experiment with bringing Blue Zones to other cities in our own country, and the Blue Zones Project was born. Gradually, various towns began to incorporate the same nine principles and have become Blue Zone cities.

In Hawai`i, we are taking part in The Blue Zones Project in an effort to create a healthier population and become one more of the Blue Zones areas. I am a member of the Leadership Team for West Hawai`i, and we are creating strategies to accomplish this goal.

Watch for the Blue Zones logo at your grocery stores, restaurants, schools, workplace, civic organizations, and more. In the next few posts, I will explain the nine Blue Zones principles and what being a Blue Zones community involves. In the meantime, please check out https://bluezones.com to learn more.

A hui hou!
Lucy

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More About Lilikoi Butter

Ever since I made my first post about Lilikoi Butter back in early September of 2009, I have had more than 50 comments on that post alone. When I did “Lilikoi Butter Revisited” in that next summer, I received 26 more comments – a record for any of my posts – and they keep coming. Mahalo to everyone who has written about this delicious food!

People still tell me about their tricks in getting out the juice, about how their efforts turned out, and many made recommendations on what to change, or how they changed it. I’ve learned a lot but haven’t been able to make any lilikoi butter in ages.

Recently one of my readers sent an email about her overabundance of lilikoi. I asked if I could get a few for seed. When I put the last ones into the ground, they were stripped right away and never did do anything. She gave me two different kinds and this time I’m going to keep them in pots under a trellis or tree. I’m determined to get them to grow!

This afternoon I’m picking up more from her. I love them just to scoop out with a spoon and eat, but probably will freeze most as juice for use later.

Now I’m looking for anyone in my area that might have Seville Oranges for marmalade. I love the tartness of true Scottish marmalade, so regular sweet oranges don’t work. I’ve made Pink Grapefruit Marmalade but I miss the flavor of the oranges. Also, pink grapefruits aren’t always available.

A hui hou!
Lucy