Hawaiian Macaroni Salad

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Macaroni salad was always one of those things I bought pre-packaged at the deli (blech, I know!). The concept seemed simple enough; pasta, veggies, mayonnaise based sauce. But, somehow it always went horribly wrong – managing to be a clumpy gloopy mess, but also still dry. I had given up hope, until I came across a recipe from a source I can always trust.

In Hawaii, where macaroni salad is a staple when it comes to plate lunches, it’s been a long known secret that you intentionally overcook the pasta – to make it “fat”. It helps it to really soak up the sauce, and keep the pasta moist and delicious. It makes a large batch that is perfect to take to a cookout. Or, for a simple dinner at home with some grilled barbequed chicken. Leftovers were great too! With a little grilled tuna or chicken, and some diced fresh pineapple tossed it – made for an awesome lunch.

Hawaiian Macaroni Salad

2 cups whole milk
1 1/2 cups mayonaise
1 tablespoon brown sugar
salt and pepper
1 pound elbow macaroni
1/2 cup cider vinegar
4 scallions, sliced thin
1 large carrot, peeled and grated
1 celery rib, chopped fine

To make dressing, whisk 1-1/2 cups milk, 1 cup mayonnaise, brown sugar, 1/2 teaspoon salt and 2 teaspoons black pepper in a bowl.

Bring 4 quarts water to a boil in large pot. Add 1 tablespoon of salt and pasta and cook until very soft, about 15 minutes. Drain pasta and return to pot. Add vinegar and toss until absorbed. Transfer to a bowl. Cool pasta 10 minutes,then stir in dressing until pasta is well coated. Cool completely.

Add scallions, carrot, celery, remaining 1/2 cup milk and remaining 1/2 cup of mayonnaise to pasta mixture and stir to combine. Season with salt and pepper. Cover and refrigerate at least 1 hour or up to 2 days. Serve.

Source: Cook’s Country, June 2009

Patriotic Poke Cake

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I’ve been enjoying Poke Cake aka “Jell-O” cake for my birthday for as long as I can remember. Whenever my mom asks what cake I’d like, it’s always my reply. So when Cook’s Country posted this recipe in their Facebook feed, which I remembered being  their featured “Cake of the Month” a couple years ago, I couldn’t resist making one to celebrate our nation’s birthday on July 4th.

Tender white cake, soaked in fresh fruit puree mixed with a bit of powdered flavored gelatin for color and sweetness. A simple whipped cream frosting top it off. Reminiscent of a berry shortcake, but a much more impressive presentation. Even after a heavy Sunday meal, I still had room for a slice of this, quite light. Perfect for any backyard shindigs that you might be finding your way to on Wednesday!

Patriotic Poke Cake

White Cake
1 cup whole milk, at room temperature
6 large egg whites, at room temperature
2 teaspoons vanilla extract
2 1/4 cups (9 oz) cake flour
1 3/4 cups sugar
4 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter, cut into 12 pieces – softened but still cool

Strawberry and Blueberry Syrups
1 cup blueberries
3/4 cup water
2 tablespoons sugar
2 tablespoons berry blue gelatin
1 1/2 cups strawberries, hulled
1/2 cup water
2 tablespoons sugar
1 tablespoon strawberry gelatin

Whipped Cream
2 cups heavy cream
2 tablespoons sugar
2 teaspoons vanilla extract

To make the cake: Preheat oven to 350 F. Spray two 9-inch round cake pans with nonstick cooking spray with flour.

In a large measuring cup, whisk together the milk, egg whites and vanilla. Combine the flour, sugar, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on low briefly to combine. With the mixer still on low, add the butter, a few pieces at a time, and continue beating until the mixture resembles moist crumbs – the pieces of butter shouldn’t be any larger than peas.

Add all but 1/2 cup of the milk mixture to the mixer and beat on medium speed for 1 1/2 minutes. The batter should be smooth. Add the remaining 1/2 cup of milk mixture and beat for an additional 30 seconds. Scrape down the sides of the bowl, then beat for 20 seconds longer on medium.

Divide the batter between the prepared pans. Use an offset spatula to spread into an even layer. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pans to a wire rack and allow the cakes to cool completely in the pans.

Meanwhile, make the blueberry and strawberry syrups. To make the blueberry syrup: In a medium saucepan, combine the blueberries, water, and sugar. Set the pan over medium-low heat, cover, and cook until the blueberries are softened – about 8-10 minutes. Keep a close eye, it can boil over quickly if you turn your back. Pour the mixture through a fine-mesh strainer into a heatproof bowl. Discard the solids. Whisk the berry blue gelatin into the liquid until dissolved. Let cool for at least 15 minutes. To make the strawberry syrup: Repeat the exact same process (combine ingredients, cook and strain) then whisk in the strawberry gelatin and again, let cool for at least 15 minutes.

When the cakes are cool, use a wood skewer to poke 25 holes in the top of each cake. You want holes all over the cakes but try not to poke all the way down to the bottom of the cake. If you do, all of the syrups may end up on the bottom of the pan. Slowly pour the blueberry syrup over the top of one cake, and the strawberry syrup over the top of the other. Cover both cake pans with plastic wrap and refrigerate until the gelatin is set, at least 3 hours, or up to 1 day.

Right before you’re ready to assemble, make the whipped cream: Combine the heavy cream, sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Starting on low and increasing the speed to medium-high, beat until the whipped cream holds stiff peaks.

Turn both cakes out of the pans (you may need to run a thin knife along the edges to loosen it). Place the blueberry cake, right side up, on your serving plate. Spread 1 cup of whipped cream over the cake, then place the strawberry cake on top (again, right side up). Use the remaining whipped cream to cover the top and sides of the cake. Garnish with blueberries and strawberries, if desired. Store the cake in the refrigerator – it’s best served within a day of assembly.

Source: Cook’s Country June/July 2010, as seen on Tracey’s Culinary Adventures

Iced Vanilla Macchiato

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I love Starbucks, and all their various specialty drinks. Their caramel macchiato being my favorite! It’s wonderful with steamed milk in the wintertime, and refreshing iced down in the summer. However, the $5 price tag that come along with it? Not so wonderful!

So, this is a beverage I learned to make easily at home. And, do so often. My mother-in-law treated me to a small espresso machine a few years ago, and I really love it. I thought it wouldn’t get much use in my kitchen, but I couldn’t have been more wrong. You could also use very strong regular brewed coffee if you don’t have access to espresso. A little bit of vanilla simple syrup for sweetness, a couple of glugs of cold milk – all over ice. You’ll be set for the day! And, you can save that $5 you saved on a cocktail at Happy Hour instead. Enjoy!

Iced Vanilla Macchiato

2/3 cup granulated sugar
2/3 cup water
1 tsp vanilla extract
1 cup cold milk
1/4 cup espresso, or strongly brewed coffee

To make the vanilla syrup, combine sugar and water in small saucepan. Stir over medium-high heat until the sugar dissolves completely. Add vanilla extract and set aside to cool.

Pour a couple of teaspoons of vanilla syrup into your serving glass. Fill the glass with ice. Fill the glass with milk, leaving just enough room for the coffee.

Brew 2 shots of espresso. Pour the espresso shot over the milk and serve immediately.

DIY Margarita Mix

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Having this homemade mixer in the fridge has been trouble. It makes it entirely too easy to make a delicious, fresh margarita on a whim. And with these warm summer evenings we’ve been having, I’ve had more and more whims lately!

This recipes comes from the lovely Shawnda, then Queen of all things margarita. Thanks to her, I’ve spent a small fortune in tequila already this year. And, summer is still young! Bringing the mix together takes only a few minutes, and a batch will last in the fridge for about a week. So great to have on hand for impromptu drinks with neighbors, or a girls night. Couldn’t be easier either; lime juice, sugar, and water. You won’t be able to go back to that neon green stuff you buy in a bottle! Enjoy.

DIY Margarita Mix

1/2 cup sugar
1 cup water
1 cup fresh squeezed lime juice (8-12 limes)

For each margarita:
2 ounces homemade margarita mix
2 ounces silver tequila
1 ounce orange liqueur
1 tsp agave nectar (optional)
lime wedges/slices for garnish (optional)

To make the margarita mix; heat water and sugar in a small sauce pan until completely dissolved and the water is clear. Let cool. Pour into a pitcher with lime juice. Leftovers will keep 7-10 days in a jar in the fridge.

To make margaritas, combine 2 ounces mix, 2 ounces tequila, 1 ounce orange liqueur, and a teaspoon of agave nectar if you like. Shake well, strain into ice filled margarita glass. Garnish with lime slices.

To make frozen margaritas, freeze the lime mix into ice cubes. Blend the ice cubes with chilled tequila and orange liqueur until uniformly slushy.

Source: Confections of a Foodie Bride