Fresh Flavors
Fresh Flavors is featured in Hawaii’s Kitchen on KHON2 Hawaii’s
morning news on the first and third Thursdays of each month. Sponsored by HMSA.
These recipes were demonstrated on Dec. 20, 2007.
For more recipes, visit Island Scene Online.
Apple and Pumpkin Bread Pudding
1 Tbsp. butter
1/3 cup firmly packed dark brown sugar
2 Tbsp. dark rum or brandy
1 Tbsp. cornstarch
2 each large apples (or 3 medium), peeled, cored and thinly sliced
3 cups low-fat (1%) milk
1 cup pumpkin puree (or roasted and mashed kabocha)
1 cup egg substitute
1 tsp. pumpkin pie spice
1/2 cup firmly packed dark brown sugar
2 tsp. vanilla extract
1 lb. high-fiber,* multi-grain bread, crusts removed, cut into 1 1/2-inch squares
Preheat oven to 450 degrees. Spray a 10-cup baking pan with cooking spray; add butter
and place in oven briefly to melt. Sprinkle 1/3 cup brown sugar over melted butter,
return to oven until sugar melts, about 5 minutes; remove from oven. In a small
bowl, mix rum with cornstarch until smooth. Pour over apple slices in a medium bowl
and toss gently. Arrange apple slices over melted sugar in baking pan; pour any remaining
liquid in the bowl over apples. Bake about 20 minutes or until apples are soft and
juices thicken. Remove from oven and cool.
Reduce oven temperature to 325 degrees. In a blender, puree milk, pumpkin, egg substitute,
pumpkin pie spice, 1/2 cup brown sugar, and vanilla. Pour over bread in a medium
bowl, tossing gently to combine. Let stand at least 20 minutes at room temperature.
Gently spoon pudding over apples, spreading evenly. Cover with foil. Bake in a water
bath (about halfway up the side of the dish) for 1 hour. Uncover and bake 15 minutes
or until knife inserted in the center comes out clean. Transfer pan to cooling rack.
Cool completely and invert onto serving platter. Makes 12 servings.
*Tip: Look for bread with 4 to 5 g. fiber per serving.
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Hamakua Mushroom Dip
4 oz. Alii mushrooms, diced 1/2-inch
1 tsp. oil
3/4 tsp. salt (or to taste)
1/4 cup water
1/2 cup light sour cream
1/4 cup light cream cheese, softened
1 tsp. Worcestershire sauce
1 tsp. dried minced onion
1/2 tsp. pepper (or to taste)
1 tsp. minced parsley or chives (optional)
In a non-stick skillet over medium heat, cook mushrooms in oil and 1/4 teaspoon
salt until very brown, about 20 minutes. Remove mushrooms from pan. Add water and
cook, scraping the bottom of pan. Add pan juices to mushrooms. Cool completely.
Mix mushrooms with remaining ingredients. Cover and let rest in refrigerator at
least 1 hour. Serve with crudité or crackers. Makes 6 (2 tablespoon) servings.
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Matcha (Green Tea) Kanten
1 Tbsp. matcha (green tea powder)
3 cups low-fat (1%) milk, divided
1 stick agar agar (.2 oz.)
1/2 cup sugar
In a very small bowl, mix matcha with 1 tablespoon milk to form a smooth paste.
Set aside. Tear kanten into very small pieces and soak in remaining milk for 30
minutes. Combine milk, agar agar and sugar in a medium saucepan and cook over medium-high
heat, stirring frequently, until agar agar dissolves, about 8 to 10 minutes. Reduce
heat, if necessary, to prevent mixture from boiling. Remove from heat. Add a little
of the mixture to the matcha paste and stir until smooth, then stir matcha paste
into saucepan. Strain into a 9-inch square baking pan. Cool and refrigerate. Cut
into small cubes. Makes 9 servings.
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Chicken with Pomegranate Glaze
6 cloves garlic, peeled
2 pomegranates (about 12 oz.), seeds only
1 cup reduced-sodium chicken broth
2 tsp. salt
2 tsp. chili powder
1 tsp. pumpkin pie spice
Pepper to taste
4 lbs. boneless skinless chicken thighs
Reserve 1/4 cup pomegranate seeds for garnish. In a blender, combine garlic, pomegranate
seeds, chicken broth, salt, chili powder, pumpkin pie spice, and pepper. Pulse several
times until pulp comes off seeds and garlic is minced. Strain. Add to chicken and
marinate at least 4 hours. Remove chicken from marinade; broil until cooked through
(reserve marinade). Cook marinade until reduced and thickened. Add pan juices from
bottom of broiler pan to marinade; reduce to sauce consistency. Pour over chicken
and garnish with fresh pomegranate seeds. Makes 12 servings.
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