THE ELECTRIC KITCHEN
Celebrate spring with menu using farm-fresh produce
Some say Hawaii has only two seasons: sunny and rainy. But there are subtle changes that mark the coming of spring in our island paradise: The days start to get longer, birds sing their morning songs a little earlier, plumerias start to bloom, and mock orange and mango blossoms appear.
It used to be that one of the telltale sign of spring in the grocery store was the availability of asparagus and strawberries. Now you can get both almost year-round, yet the welcoming of spring is a nice reason to enjoy the season's bounty.
Here's a simple menu to enjoy some of the simple pleasures of spring.
Adapted from Alexander Young Hotel
1-1/2 pounds fresh asparagus
1/2 cup vegetable oil
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 teaspoon tarragon vinegar
3 tablespoons water
1 tablespoon lemon juice
1/2 teaspoon Worcestershire sauce
1/2 clove garlic, minced
1/2 teaspoon EACH sugar, salt, pepper and dry mustard
1 tablespoon EACH capers, chopped chives and chopped green pepper
1 dill pickle, chopped
4 stuffed olives, chopped
1 hard-cooked egg, chopped
Cook asparagus; drain and cool.
Combine dressing ingredients; mix well. Pour over asparagus and chill 2 hours. Serves 6.
Approximate nutritional analysis, per serving: 270 calories, 27 g total fat, 2.5 g saturated fat, 35 mg cholesterol, 600 mg sodium, 7 g carbohydrate, 3 g fiber, 3 g sugar, 4 g protein.
Lemon Barbecued Cornish Game Hens
3 Cornish game hens (1-pound size)
1/2 cup lemon juice
1/4 cup vegetable oil
2 tablespoons chopped onion
1 tablespoon fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 clove garlic, crushed
Split hens into lengthwise halves.
Combine marinade ingredients. Marinate hens 30 minutes.
Drain marinade and save. Brush hens with marinade. Place skin side down on rack of broiler pan or barbecue grill and cook about 20 minutes.
Turn, brush with marinade, and cook 15 more minutes or until done. Serves 6.
Approximate nutritional analysis, per serving: 370 calories, 29 g total fat, 6 g saturated fat, 150 mg cholesterol, 300 mg sodium, 2 g carbohydrate, 0 g fiber, 1 g sugar, 24 g protein.
Fresh Strawberry Napoleons
2 baskets (12-ounce size) strawberries
2 tablespoons sugar
2 tablespoons lemon juice
1 box (17-1/4 ounces) frozen puff pastry, thawed
1-1/2 cups milk
1 box (3-3/4 ounces) instant vanilla pudding and pie filling
Preheat oven to 350 degrees.
Clean, hull, and slice strawberries; put in large bowl. Add 1 tablespoon sugar and lemon juice; toss gently. Chill.
Cut each puff pastry sheet into 6 5-by-3-inch pieces. Prick with fork and sprinkle with remaining 1 tablespoon sugar. Place on baking sheets and bake 20 to 25 minutes, until lightly browned. Cool.
Use milk to prepare vanilla pudding according to package directions. Spoon over 6 of baked puff pastries. Spoon strawberries over pudding. Top with whipped cream. Place remaining 6 puff pastries over cream; sprinkle with powdered sugar. Makes 6 servings.
Approximate nutritional analysis, per serving (not including whipped cream or powdered sugar): 550 calories, 24 g total fat, 6 g saturated fat, 5 mg cholesterol, 550 mg sodium, 78 g carbohydrate, 8 g fiber, 29 g sugar, 9 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