‘Check-out Hunger’ program provides easy way to feed needy
As we enter the season of sharing, the annual "Check-out Hunger" program makes it simple to give.
Purchasing meal coupons at supermarkets statewide, today through Jan. 8, means helping fund meals through the Hawaii Foodbank. You pay in the checkout line as you buy your groceries, with the amount added to your bill.
Kraft Foods Hawaii supports the checkout program, raising more than $160,000 last year.
A $2.81 coupon provides breakfast for a child for a week; $12.43 provides a senior lunch for a month; $16.84 feeds a family for a week.
Event to launch book features free lomilomi massages
The book "Hawaiian Massage Lomilomi: Sacred Touch of Aloha" will be introduced at a free event from 5:30 to 8:30 p.m. Friday at Native Books Na Mea Hawai'i and the Ward Warehouse Stage.
The event will include free mini-lomilomi sessions, speakers, a demonstration of the lua martial art, music by Sean Tiwanak & Friends, hula and food.
Dr. Kekuni Blaisdell will speak on how lomilomi is used in traditional healing. Joining him will be practitioners Alapa'i Kahu'ena and Mahealani Kuamo'o.
The new book, published by Bess Press ($29.95), features photographs from beaches, rainforests and other healing centers throughout the islands, as well as quotations from 35 traditional lomilomi practitioners, some of whom will be honored on Friday and will be available to sign copies of the book.
Sun Yat-sen statue will be rededicated
The Sun Yat-sen statue, at the end of River Street next to the Chinese Cultural Plaza, will be rededicated at 8:30 a.m. Sunday to mark the addition of a granite pedestal.
The Sun Yat-sen Foundation for Peace and Education donated the new octagonal pedestal, which features Sun's teachings on Chinese morals and virtues. A granite tile floor is also part of the renovated base.
Sunday's program will include a performance by the Royal Hawaiian Band, lion dances and free refreshments. Call 597-8811.
[ MORSELS ]
Da Farmer teams with The Chef
Chef Roy Yamaguchi and Dean Okimoto of Nalo Farms have partnered in a business called, appropriately enough, Da Farmer and The Chef Hawaii.
Their product: a line of dressings, sauces and marinades based on those used in Yamaguchi's restaurants.
Roy Yamaguchi's Hawaiian Fusion line comprises Creamy Honey Herb Dressing & Dipping Sauce, Tangy Sweet Onion Vinaigrette & Marinade, and Exotic Thousand Island Dressing & Dipping Sauce.
Coming next year are seasoning blends, a "kiawe liquid smoke" and sea salts.
The dressings are available at select Longs Drugs stores; Don Quijote, Times, Star and Tamura's supermarkets; and military commissaries. Or visit www.DaFarmerandTheChef.com.
Coffee contest stirs imagination
Cook-off contestants pushed the boundaries of what can be done with coffee at the Kona Coffee Recipe Contest, held at the Kona Coffee Cultural Festival Sunday.
Huggo's chef Clifton Loetree Berry created a Kona Coffee Cured Duck Breast Bacon with Pomegranate Coffee Sauce to win the professional division, while Barbara Housel won the amateur category with Lamb with Spicy Kiele O Kona Coffee Sauce, and Deanna Delmar placed first among culinary students with a Mac Nut Crusted Seared Ahi with Tropical Fruit Relish.
In desserts, the winners were Kathy Solywoda, pastry chef at Mauna Lani Resort (professional), for Kona Coffee Almond Smore Torte; Makiko Alspach (amateur), for Kona Coffee Kabocha Flan; and Felicia Cantu for Kona Coffee Delight. A keiki award went to Mika Bettencourt for her Kona Coffee Espresso Cake.
Most of the winning recipes were quite complicated; here's one that you could actually do at home:
4 egg yolks
1 cup sugar
2 cups kabocha pumpkin, cooked and puréed
1 to 1-1/2 tablespoons coffee liqueur (Keoki brand preferred)
2 cups milk
3/4 cup heavy cream
1/4 cup strong brewed Kona coffee
1 tablespoon coffee ground into powder
1 cup sugar
2 teaspoons water
1 teaspoon strong brewed Kona coffee
To make caramel: Combine ingredients and place in saucepan on high heat. Cook undisturbed until sugar browns and begins to smoke. Spread in bottom of baking pan and cool.
Combine eggs, yolks and sugar.
Combine kabocha purée with liqueur. Add to egg mixture.
Preheat oven to 360 degrees.
Warm milk, cream and coffee to body temperature. Stir into kabocha mixture and mix well. Pour into pan over caramel. Place pan in larger pan and fill outer pan with water. Bake in this water bath 30 to 40 minutes, until center supports a toothpick.
Serve chilled, dusting top with coffee powder.
Nutritional information unavailable.