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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 u ' i , 98T-9494 L ’ -Mu .7 ■miiriJw# * ' f.’ ..■■in 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 Always Wish Upon a Star! -ft*// \ \ OBIC &, . t # a , **■- ■' •*• /; 5\ B ' „ V» ' 1\ \f7 H 7 / / ,V~,, v,* ' ■ \ •'/ S .A A J\/A » , A ; • '■ I?, ' .-: \k A Division of Southeast Eleancal Supply JT 926 Carroll St. • Perry, GA 31069 478-224-8888 -F 10am-spm SAT 10am-2pm 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. 000364 ft I