Honolulu Star-Bulletin Morsels

Morsels
Wednesday, October 16, 1996

Alley oop Alioto

Chef/master sommelier Nunzio Alioto prepares cioppino at a cooking demo/dinner at 6 p.m. today at the Maui Prince Hotel, and tomorrow at the Hawaii Prince Hotel; $45. Call 875-5888 on Maui, or 944-4494 on Oahu.

Verge on Valley Isle

France and Kona collaborate in a fusion culinary series tomorrow through Sunday, Kea Lani Hotel on Maui. Chef Roger Verge of Moulin de Mougins restaurant and chef Sam Choy of Sam Choy's Restaurants host the cooking demos and signature dinners. Call 1-800-659-4100.

Honolulu Wine Festival

A sake-tasting, cigar-sampling and sessions on the ABCs of beers and wines highlight the seventh annual event, 4 to 8 p.m. Sunday, Ala Moana Hotel; $45 to $70, with proceeds benefiting Hawaii Lupus Foundation. Call 538-1522.

Liberty House baker

Joseph Vizcarra demonstrates strawberry scones and other Christmas goodies, 9:30 to 11:45 a.m. Tuesday, Lyon Arboretum; $22. Call 988-7378.

Sowing oats

Boo! Postmark entries in the $19,000 Quaker Oatmeal "Bake It Better with Oats" Recipe Contest by Oct. 31. Treats will include a $10,000 grand prize, three $2,000 first prizes and six $500 runner-up prizes.

Adult categories are for cookies and muffins/breads, and there's a category for kids and adults to enter together. For other contest rules, write: Rules, P.O. Box 1370, Barrington, Ill. 60011. Send recipes to: Quaker Oatmeal Recipe Contest, P.O. Box 530, Barrington, Ill. 60011. Information: 1-312-629-1234.

Try a seasonal treat, bake festive pumpkin oatmeal muffins.

Harvest Pumpkin Muffins

(From the Sugar Association)

1/2 cup skim milk
3 tablespoons vegetable oil
1 large egg
1-1/4 cups all-purpose flour
1/2 cup whole-wheat flour
1/4 cup rolled oats
1/2 cup brown sugar, packed
1/4 cup white sugar
1/4 teaspoon salt
2 teaspoons baking powder
1/8 teaspoon EACH cinnamon and nutmeg
3/4 cup canned pumpkin
2 tablespoons walnut pieces

Spray muffin tins or loaf pan with cooking spray. In a food processor or large bowl beat milk, oil and egg.

In a separate bowl, mix dry ingredients well. Blend dry ingredients into wet until just moistened. Fold pumpkin and walnuts into batter. Fill regular or miniature muffin cups half full or fill loaf pan. Bake muffins at 400 degrees for 15 to 18 minutes or until tops are golden. Bake loaves at 400 degrees for 25 to 30 minutes or until top is golden. Makes 18 muffins, 30 miniature muffins or 1 loaf.

Approximate nutritional analysis per muffin: 117 calories, 3.3 grams fat, 12 milligrams cholesterol, 77 milligrams sodium.*

By Catherine Kekoa Enomoto, Star-Bulletin

Write to Features, Honolulu Star-Bulletin, P.O. Box 3080, Honolulu, HI 96802 or send a fax to 523-8509 or E-mail at features@starbulletin.com. Please include your phone number.