Hawaiian Guava, just try it

Running up and down the grocery aisles yesterday, can't even tell you which aisle, my eye  wandered to a can of... Guava Juice....

A flood of wonderful Hawaiian memories came over me as I reached for a can and lovingly put it in my cart. Ever tried Guava?

Guava is a tropical fruit. Easy to recognize, the guava tree has smooth, thin, copper-colored bark that flakes off, showing the greenish layer underneath. The fruit is a light yellow-green with an occasional rosy blush. Inside, the pulp has either a rose or off-white flesh and a center full of seeds. Usually you peel the skin, cut it in half and scoop out the seedy center. Eat it like an apple or puree the flesh. It is a little grainy somewhat like a pear. The flavor hints of a Piña Colada drink (although guava is not an ingredient). It is an addicting refreshing drink.

When I lived in Hawaii, all things guava were at the top of my list. Better than orange juice for breakfast; bake up a wonderful chiffon guava cake; add it to your favorite fruit or cream pie; top anything with a shiny rose guava gel, and experience a myriad of mixed drinks.

Surprisingly healthy, research from the Guardian Health Guardian, January 19th, 2010, the article about super foods: "100 grams of guava gives you more than twice potassium as compared to apples, four times more vitamin C than oranges for the same amount and yet, it is not considered a super star fruit. Strange, isn’t it?"

It doesn't appears in Hawaii until the early 1800's. Now it occurs throughout the Pacific islands. No one knows for sure where the Guava tree originated, most speculate Mexico or Central America. Today it grows in both tropical and sub-tropical regions all over the world. India has many plantations, so does Thailand and Spain. It is grown in Florida and in Hawaii. As long as it doesn't freeze, for Guava trees die in a freeze although sometimes the Guava trees have been know to grow up again from the roots.


My daughter, Diane, gave me a recipe for mini-cheesecakes made in a muffin tin and vanilla wafers. Here's my spin on her mini-cheesecake with Guava.

Diane Nugent's Mini-Cheese Cakes with my Guava Addition

In a muffin pan with paper-cup liners place one vanilla wafer cookie in each space. Option: I like to put a bunch of vanilla wafers in a plastic bag and use a rolling pin, crush the 'Nilla Wafers'. Put a loaded Tablespoon in the bottom of each liner, then tap it down with a juice glass.

Blend:

          1/2 cup sugar

          2 packages 8 oz cream cheese

          2 eggs

          1 teaspoon vanilla

          1 teaspoon lemon juice

          1 Tablespoon Guava Juice

Fill Muffin cups almost to the top.

Bake at 375° for 18 minutes. Turn off the oven, leave the oven door open and let the little cakes cool completely.

Guava Gel Glaze:

2 C Guava juice
1/2 C Sugar

1 Tablespoon Grenadine
1/4 C Cornstarch

Bring the juice and sugar to a boil. Take off heat. 

Make a paste from cornstarch, Grenadine and a little water. 

Stir the paste into juice pan. Return to heat, boil for one minute or until thick.

Spoon on each mini-cheese cake in the muffin pan. Cool cheesecake in the muffin pan in refrigerator until ready to serve. Freezes well.

Zuppa e Fagioli/Patate

"Too Salty, just didn't like it. I even washed it with water first." That was yesterday at work, complaining about a Air Dried Salt Cured Country Ham I bought on the Internet from a famous Restaurant in Georgia.

What could I do with it besides throw it out? My friend Scott Goeringer, an executive chef, gave me a great suggestion. Beans and potatoes would soak up the salt and leave that smoky flavor. He also suggested leeks. 

Today is my day off and I am inspired to run with Scott's suggestion. I didn't have leeks in my refrigerator, but I did have an onion. Maybe it was the can of Cannelini Beans in my cupboard, but Italy memories started swarming through my mind. On one of my Italy trips, I saw a cook, throw a good jigger of red wine into her soup. Checking my liquor cabinet, right there in front was a great bottle of Porto wine. Port is a little sweet with still the robust flavor of red wine. Going with an Italian theme, garlic, tomato, basil leaves and a tiny bit of dried rosemary floated through my mind. 

Since I don't measure anything, I'm guessing these measurements are about right. 

Note: Don't add the wine, basil and rosemary until you are just about to serve the soup. You soup will stay fresh and the flavors won't be lost. 

Keep that spoon handy and taste often! Enjoy, I sure did. Thanks, Scott.

Zuppa e fagioli/patate

Inspired by Scott Goeringer

1/2 medium Onion diced

1/2 Red Pepper diced

1 cove of Garlic, peeled and sliced thin

1 tablespoon Olive Oil

A couple of pieces of Smoky Ham or Bacon

Saute until onion is translucent

 Add:

1 Red Potato, peeled and diced

1 Tomato skinned and diced

1 can drained Cannellini Beans

1/2 teaspoon of "Better Than Bouillon Chicken Base"

Water to cover ingredients.

When potatoes are cooked, remove ham or bacon and throw away.

Add:

1 oz Porto Wine

Chiffonade a about a dozen Basil leaves

tiny bit of dried Rosemary

Sourdough? That is the Story.

Way back when, I wrote a column called "Panhandle Polly" for the American Sportsman Magazine. Knowing nothing about sourdough, I asked my readers for recipes. So many responses came in, I was overwhelmed. Certainly sparked a life-long interest in sourdough stories and recipes.

Although some form of wild yeast leavening has been around for a long time, it is the Alaska sourdough pancakes or the San Francisco sourdough bread that most people talk about. Have you heard how the Alaska sourdough got started?

Picture a burro loaded with traps, mining equipment, pick axe, pot/pans, coats, tents, food. Old grizzled man standing in front of his crude log cabin in the deep forest. Off they go, not only in search of gold, but to trap beaver, fox or whatever finds their way to him. With one last look behind to make everything is secure, he heads out knowing he wont be back for at least a month.

It's a good trip for trapping, but no luck with gold. The money from the fur pelts, however, will carry the man through the rest of the year. Finally back home. He hurries in and builds the fire. As the cabin warms up, he's thinking about making a hard bread biscuit. Opening up the flour barrel, he found a puddle of bubbling goo in the middle. The roof had leaked and water had dripped onto the flour while he was gone. As he scooped up the mess to throw it out, he was struck by the wonderful yeasty smell. Hmm.

The trash missed out, for he put that bubbling mass into a bowl, added a part of it to more flour, and left it to rise overnight. In the morning, after several hours of unpacking, putting things away, gathering firewood, he checked the dough. Wow, the dough had double in bulk. He punched it down again arranged small rounds of dough in his Dutch oven to rise again. Can't you just see the excitement in his eyes and his mouth watering at the thought of a light yeast bread?

Putting the cast iron pot on the morning coals and adding more coals on top of the lid, he waited as the smell of fresh baked bread permeated the room. Thus the first sourdough starter was born.

My high school friend, Kathleen Hall, told me that she makes sourdough bread, or did until her husband thought it smelled bad and threw it out. She hasn't made any starters since.

Sourdough pancakes are the lightest, airiest ones you'll ever eat. After adding eggs, salt and a little sugar to the a couple of cups of starter, turn on your griddle and wait until it is hot. Then at the last minute add the soda to the sourdough pancake mixture. Once that soda hits, a chemical reaction occurs. In just a few minutes, it will bubble furiously and increase to twice its size. Then and only then do you pour half-dollar size dollops onto your griddle. They cook fast, so don't go far.

Dab of butter, maple syrup, and be surprised how many you eat.

Hey, I make a killer sourdough chocolate cake that you eat warm with butter instead of icing. It is soooo good. Want the recipe? Just ask.