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WEDNESDAY, AUGUST 16, 2006
6C
From sea to shining sea
Hawaii - home
of macadamias
By CHARLOTTE
PERKINS
Journal Lifestyle Editor
This is part of a
Journal Food
series covering
all 50 states.
In Georgia, we
grow pecans. In Hawaii,
the southernmost state in
the U.S., the macadamia nut
rules.
First discovered scattered
sparsely in the rain forests
of Australia, the macadamia
tree found a home in Hawaii
in the late 1800 s.
The soil and climate were
a perfect match for macada
mias, and Hawaii has domi
nated the world market for
the delicious nuts since that
time.
If you’re mostly used to
the macadamia as a treat
straight from the jar, or
chocolate-covered you may
be surprised to know that
they work well in any num
ber of recipes, including low
carb dishes.
Four states down and 46
to go.
We’ll start with desserts:
Black'bot>
tom Coconut
Cream Tart with
Macadamia Crust
Macadamia Crust:
1-1/2 cups all-purpose
flour
1/2 cup cold butter, cut
into small pieces
1/4 cup sugar
1 egg
1 teaspoon vanilla
extract
1/8 teaspoon salt
1 cup finely ground
Mauna Loa macadamia
nuts
Chocolate Ganache:
2-1/2 ounces bittersweet
chocolate, chopped
1/4 cup heavy cream
Coconut Cream
Filling:
2 egg yolks
2 tablespoons corn
“Loa” carb recipes from paradise
Special to the Journal
Macadamia nuts are not
only delicious but low-carb
experts put them at the
top of their list of snacking
delights.
Not only are macadamia
nuts low in carbs and choles
terol free, but they also con
tain 80% monounsaturated
fat, sometimes called “the
good fat.”
This level of monounsatu
rated fat is higher than even
olive oil (74%) and canola oil
(58%).
Research now suggests
that monounsaturated fat
helps reduce the risk of
heart disease and high blood
pressure, by lowering harm
ful LDL cholesterol levels.
Source: Mauna Loa
Grilled Chicken
Salad With
Macadamia Nuts
Marinade
1 cup soy sauce
2 tablespoons grated
fresh ginger
1 cup rice vinegar
2 cloves finely chopped
garlic
1/2 cup water
2 packets Splenda
Salad:
4 skinless, boneless
chicken breasts
1/2 cup sliced celery
1/2 cup chopped red
pepper
4 large leaves green
curly leaf lettuce
1/2 cup coarsely
chopped toasted Mauna
Loa macadamia nuts (sav
starch
1/3 cup sugar
1 cup milk, scalded
1 tablespoon butter
1/4 teaspoon vanilla
extract
1/2 cup packed sweet
ened shredded coconut
Garnish:
1/4 cup packed sweet
ened shredded coconut,
lightly toasted.
For the macadamia nut
crust: in a large bowl, com
bine flour, butter, sugar, egg,
vanilla and salt. Beat until
mixture is well combined
and crumbly. Stir in maca
damia nuts.
Press mixture firmly into
the bottom and up the sides
of a 9-inch tart pan with a
removable bottom. Chill for
1 hour.
Preheat oven to 400
degrees F.
Bake tart crust in the
middle of the oven for 20 to
25 minutes, or until golden
brown. Remove from oven
and cool.
For the chocolate Ganache:
Put chopped chocolate in
a small bowl. In a small
saucepan, bring cream to a
boil. Immediately pour over
chocolate and whisk until
smooth. Spread chocolate
ganache over the bottom of
the crust.
For the coconut cream
filling: In a small bowl,
whisk the egg yolks lightly.
In a small saucepan, whisk
together cornstarch and
sugar.
Whisk in milk and cook
over medium-high heat,
'whisking constantly, until
slightly thickened.
Pour about one quarter of
the milk mixture into the
egg yolks and whisk until
blended.
Pour egg yolk mixture back
into the saucepan. Reduce
heat to medium-low, and
cook, whisking constantly
until thick. Remove from
heat and whisk in butter
and vanilla.
Stir in coconut. Pour into
ing some for garnish)
Dressing
1 tsp. Mauna Loa
Macadamia Nut Oil
1/3 cup light mayon
naise
1 tsp. fresh lime juice
1/8 tsp. salt
1/8 tsp. black pepper
Mix soy sauce, vinegar,
water, ginger, garlic and
Splenda (R) together in a
shallow, covered container.
Add chicken breasts and
marinade for 2-3 hours.
Remove chicken from mari
nade and grill or bake accord
ing to your preference. When
chicken is cooled, dice into
1/2 inch cubes - you’ll need
approximately 2 cups.
Angelinas
Italian Garden Cafe’
is introducing a BRAND NEW
dinner menu. Look for our new evening
Featured Specials including
our NEW desserts.
We have a new varied wine selection!
Reservations Available
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Courtesy of Mauna Loa
Black-bottom Coconut Cream Tart with Macadamia
Crust is an elegant confection combining a buttery rich
macadamia nut crust with a layer of chocolate ganache
and an old-fashioned coconut cream filling.
tart, spreading the filling
to the edges. Sprinkle with
toasted coconut. Chill com
pletely before serving.
Recipe from The Mauna
Loa Cooking Treasury by
Leslie Mansfield. © Celestial
Arts 1998.
Macadamia
Pumpkin Crunch
Dessert
A delightful combination
of pumpkin and spices in
addition to crunchy macada
mia nuts makes this dessert
a favorite at any gathering.
Ingredients:
1 large can (29 oz.)
pumpkin
1 cup evaporated milk
1 cup sugar
3 eggs
1 teaspoon cinnamon
1 cup butter (melted)
1 box yellow cake mix
(with pudding in the
mix)
1 cup Mauna Loa
Macadamia Baking
Pieces
Place diced chicken in
large bowl and stir in celery,
red pepper and macadamia
nuts. In separate bowl mix
together mayonnaise, maca
damia nut oil, lime juice, salt
and pepper. Add dressing
mixture to chicken, celery,
pepper and macadamia nuts
then stir together thorough
ly. Serve on bed of green
leaf lettuce and garnish with
remaining macadamia nuts.
Brie and
Macadamia
Stuffed
Mushrooms
This basic recipe is made
perfect by the addition of
1500 Sam Nunn Blvd.
Exit 136
(Sext to Quality Inn )
FOOD
Frosting
1 package (8 oz,) soft
ened (not melted) cream
cheese
1 cup powdered sugar
3/4 cup Cool Whip (R)
Preheat oven to 350
degrees.
Line a 9” x 13” pan with
waxed paper.
Combine pumpkin, evapo
rated milk, sugar, eggs and
cinnamon.
Mix the yellow pudding
cake mix according to the
box directions.
Pour batter over the pump
kin mixture.
Sprinkle macadamia nuts
over the cake mixture.
Spoon melted butter over
the mixture.
Bake at 350 degrees for 50
to 60 minutes. When cake is
cooled, turn cake over on to
a cake tray. Macadamia nuts
will now be on the bottom.
Beat together the ingre
dients for the frosting and
spread over the cake.
Recipe from The Mauna
the macadamia nuts.
1 pound large mush
rooms, cleaned
1 tablespoon freshly
squeezed lemon juice
1 tablespoon butter
1 tablespoon sour
cream
1/4 cup finely chopped
Mauna Loa macadamia
nuts
3/4 teaspoon salt
1/2 teaspoon freshly
ground pepper
1/4 teaspoon fines her
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478-224-8888
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Loa Cooking Treasury by
Leslie Mansfield. © Celestial
Arts 1998.
Macadamia Pie
Here’s aSouthern clas
sic is transformed into an
Island treat.
1 1/4 cups light corn
syrup
1 cup packed brown
sugar
4 eggs
2 tablespoons melted
butter
2 cups chopped Mauna
Loa macadamia nuts
1 ten-inch unbaked pie
shell
Whipped cream, for
garnish
Preheat oven to 350
degrees F.
In a large bowl, whisk
together corn syrup, brown
sugar and eggs until smooth.
Stir in butter and macadamia
nuts. Pour into pie shell and
bake for 50 to 60 minutes,
or until knife inserted in the
center comes out clean. Let
pie cool completely before
cutting. Serve with whipped
cream.
Macadamia Kona
Coffee Brulee
This is a dazzling little
cake to serve in wedges
with tea. The intense lemon
flavor is mellowed by the
creamy flavor of the maca
damia nuts.
Macadamia
Lemon Pound
Cake
This is a dazzling little
cake to serve in wedges
with tea. The intense lemon
flavor is mellowed by the
creamy flavor of the maca
damia nuts
1 cup chopped Mauna
Loa macadamia nuts
1 cup sugar
1 cup butter, softened
4 eggs
1/4 cup freshly squeezed
lemon juice
bes
4 ounces Brie cheese
Pull stems out of mush
rooms and place mushroom
caps on a broiling pan.
Finely chop stems and toss
with lemon juice. In a saute
pan, melt butter over medi
um heat. Add chopped stems
and saute until liquid evapo
rates. Stir in sour cream and
saute until mixture appears
almost dry. Transfer mush
room mixture to a bowl. Stir
in macadamia nuts, salt,
HOUSTON DAILY JOURNAL
1 tablespoon finely
minced lemon zest
1 cup all-purpose flour
1 teaspoon baking pow
der
1/4 teaspoon salt
Icing
1 1/2 cups powdered sugar
3 tablespoons freshly
squeezed lemon juice
8 candied violets, for gar
nish
Preheat the oven to 350
degrees F. But'ter and flour a
9-inch round cake pan.
For the pound cake: In
the bowl of a food proces
sor, combine the macadamia
nuts and sugar and process
until finely ground. In a
large bowl, cream the butter
and macadamia nut mixture
until light and fluffy, scrap
ing the sides of the bowl
often.
Add the eggs, one at a
time, beating well after each
addition. Beat in the lemon
juice and zest. Sift the flour,
baking powder and salt over
the batter and beat until
smooth.
Pour batter into the pre
pared pan and bake for 40 to
45 minutes, or until a tooth
pick inserted in the center
comes out clean. Cool for
15 minutes in the pan, then
run a knife around the edges
and invert onto a rack. Cool
completely.
For the icing: Whisk the
powdered sugar and lemon
juice together until com
pletely smooth.
Place the rack on a baking
sheet. Brush off any crumbs.
With a small spatula, spread
icing over the top and sides
of the cake.
Wait about 15 minutes
and ice the sides again. Pour
remaining icing over the top
evenly. Place candied violets,
evenly spaced, around the
edge of the cake. Let cake
stand about 1 hour to allow
the icing to harden.
Recipe from The Mauna
Loa Cooking Treasury by
Leslie Mansfield. © Celestial
Arts 1998.
pepper and fines herbes. Let
cool.
Trim the rind off the Brie
and discard the rind. Finely
dice the Brie and stir into
the mushroom mixture.
Preheat the broiler.
With a small spoon, fill
the mushroom caps with the
stuffing. Broil until bubbly
and golden brown.
Recipe from The Mauna
Loa Cooking Treasury by
Leslie Mansfield. © Celestial
Arts 1998.
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