THE ELECTRIC KITCHEN
Luscious chocolate cake tops off Mother's Day menu
SUNDAY IS Mother's Day -- time to show Mom how much you appreciate her. If you're having a tough time making reservations for brunch or dinner, or if you simply want to avoid the crowds, we've gathered several easy recipes with definite mom-appeal.
Most moms like salads -- possibly because they're trying to be good role models when they say, "Eat your fruits and vegetables," or maybe they're just trying to watch their waistlines. The Lychee Chicken Salad and Salmon Salad with Ponzu Dressing are delicious, satisfying and pretty healthful.
If your mom loves chocolate, the Chocolate Supreme Cake is to die for! It's worth the time it takes to prepare and worth every calorie. This recipe was featured on our former cooking show, "The Electric Kitchen," and has been a favorite ever since.
Lychee Chicken Salad
2 pounds boneless, skinless chicken breasts
1-1/2 cups water
1 large onion, chopped
1 small piece ginger, crushed
1 teaspoon salt
1/2 teaspoon curry powder
2 cans (11 ounces each) mandarin oranges, drained
1 can (1 pound, 4 ounce) lychees, drained (reserve 1 tablespoon syrup for dressing)
2/3 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon grated orange rind
1 tablespoon lychee syrup
1 teaspoon curry powder
In a saucepan, combine chicken, water, onion, ginger, salt and curry powder. Cover and bring to boil; lower heat and simmer 20 minutes, until chicken is cooked. Cool chicken in stock.
Remove chicken and cut into chunks. Reserve stock for soup. Combine chicken, oranges, lychees; chill.
Combine dressing ingredients. Pour over salad and mix lightly. Serve on lettuce leaves. Serves 6.
Approximate nutritional analysis, per serving: 500 calories, 22 g total fat, 3.5 g saturated fat, 100 mg cholesterol, 700 mg sodium, 39 g carbohydrate, 4 g fiber, 13 g sugar, 38 g protein.
Salmon Salad with Ponzu Dressing
3 cups mixed salad greens
3 cups baby greens
1/2 cup diced tomato
1/3 cup diced red onion
6-ounce salmon filet, broiled or grilled
Tomato wedges, cucumber and lemon slices, for garnish
1/3 cup Ponzu Dressing (recipe follows)
On a platter, arrange ingredients in order listed. Garnish. Serve with Ponzu Dressing. Serves 4.
Approximate nutritional analysis, per serving (includes 1 large tomato and 1 cucumber): 150 calories, 6 g total fat, 1 g saturated fat, 25 mg cholesterol, 325 mg sodium, 10 g carbohydrate, 3 g fiber, 6 g sugar, 12 g protein.
1 cup mirin (Japanese sweet wine)
1/2 cup sweet sherry
3 tablespoons shredded nori
1/2 cup soy sauce
1/4 cup lemon juice
2 teaspoons red pepper flakes
In a saucepan, heat mirin and sherry on medium heat 4 minutes. Add remaining ingredients and continue cooking 1 more minute. Cool. Makes about 2 cups.
Approximate nutritional analysis, per 2 tablespoons: No fat, cholesterol or fiber; 45 calories, 500 mg sodium, 6 g carbohydrate, 5 g sugar, 1 g protein.
Supreme Chocolate Cake
1 cup unsweetened cocoa
2 cups boiling water
2-3/4 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 1/2 cups sugar
1-1/2 teaspoons vanilla
» Chocolate Frosting
1 cup heavy cream
1-1/8 cups sugar
1/2 cup butter
5 squares (1 ounce each) unsweetened chocolate
1 teaspoon vanilla
Preheat oven to 350 degrees. Grease a 13-by-9-inch pan or 2 9-inch round pans.
Dissolve cocoa in boiling water.
Sift flour with baking soda, baking powder and salt.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla. Add dry ingredients alternately with cocoa mixture, beating after each addition. Pour into pan; bake 25 to 30 minutes, until done. Cool.
To make frosting: Combine cream and sugar in pan; bring to boil. Lower heat and simmer 6 minutes. Remove from heat; add butter, chocolate and vanilla, stir until chocolate is melted and mixture is smooth. Place saucepan over bowl of iced water and beat until frosting is thick. Makes about 3 cups.
Frost cooled cake. Serves 24.
Approximate nutritional analysis, per serving: 350 calories, 19 g total fat, 11 g saturated fat, 80 mg cholesterol, 300 mg sodium, 45 g carbohydrate, 2 g fiber, 30 g sugar, 4 g protein.
Hawaiian Electric Co. presents this weekly collection of recipes as a public service. Many are drawn from HECO's database of recipes, accessible online at www.heco.com