Help the needy and get these 5 fab recipes
Time to ring out the old, with a last hurrah for the best recipes of the year. At the same time we'll raise some cash for charity.
Send a $5 donation to the Star-Bulletin's Good Neighbor Fund, and I'll send you copies of the five best recipes that have run on our Food pages this year. Last year we raised more $1,600 this way. Never underestimate the power of recipes.
Make checks payable to the Good Neighbor Fund and send them to "By Request," Star-Bulletin Features section, 7 Waterfront Plaza, Suite 210, Honolulu 96813. Be sure to include a stamped, self-addressed envelope. Note that this is a snail-mail offer only. The recipes are not available by e-mail. Deadline is Dec. 31.
The Top 5
Masu's Teriyaki Chicken
: This comes from my favorite food story of the year, an interview with a most gracious Paul Masuoka just before he closed Masu's Massive Plate Lunch in Liliha. If you've been in withdrawal, missing Masu's, this recipe could help ease the pain. Paul said he and his mother developed it with input from customers years ago. "It's a very simple thing to do, and it's cheap."
Side Street Inn Garlic Edamame: The danger with this dish is that once you've tasted soy beans done this way -- smothered in butter and crunchy garlic bits -- plain edamame just won't measure up. And that means one inherently healthy finger food will have become forever unhealthy. Will that really matter at your New Year's bash, though?
Moon Cakes: This recipe is a favorite because, No. 1, it turned out great, and No. 2, these traditional Chinese pastries had been a complete mystery to me. Plus, I got to go to Chinatown on a hunt for a moon cake mold, emerging victorious, which provided an immense shopping rush. This recipe provides two fillings -- the traditional bean and a delicious dried fruit mix.
Coffee Gelatin: This is an oldie-but-goodie, a refreshing, cool treat that was a party favorite of another generation. Made with strong coffee and sweetened condensed milk, it's sweet, simple and worthy of a comeback.
Simple Crusty Bread: The idea of baking bread regularly has always appealed to me, but all that rising and kneading and waiting around defeated my intentions. This recipe -- from a New York Times article that ran in our Sunday Dining pages -- is an ultra-easy bread, calls for a single, two-hour rising period -- and no kneading. You make a big batch of dough and refrigerate it to bake up fresh as you need it. I think magic must be involved, but I tried it -- no wand -- and it was great. My New Year's resolution is to keep a batch in the fridge, which will bring freshly baked bread into my home and change my family's life.
Send queries along with name and phone number to: "By Request," Honolulu Star-Bulletin, 500 Ala Moana, No. 7-210, Honolulu 96813. Or send e-mail to email@example.com