Recipes to enhance your reading of the Natalie Seachrist Hawaiian Mysteries
The following two recipes come from Caroline Farias, a friend and the subject of Conversations with Caroline Kuliaikanuʻukapu Wilcox DeLima Farias, A Series of Seven Hawaiian Oral History Interviews which were recorded between 1992 and 1993. The interviews express her reflections on family, Hawaiian culture, and life in upcountry Maui during the early twentieth century. Most were conducted in Auntie Carol’s home in Kāneʻohe, Hawaiʻi, on the island of Oʻahu. We were usually in a sitting room surrounded by antique koa furniture, heirloom furnishings, books, photographs, and a chiming clock. We were usually in her sitting room surrounded by antique koa furniture, heirloom furnishings, books, photographs, and a chiming clock. One of our very special conversations took place on land that once belonged to her family on the island of Maui, in the beachside community of Kalepolepo [now part of Kīhei]. Sadly, Auntie Carol passed from the family, friends and land she loved so much in 2001. Whenever I see a rainbow, I feel I've received a blessing from her enduring spirit!
Carol always prepared enough food to accommodate unexpected guests and never cared whether those guests arrived empty handed. But when they left, it was never empty handed. Food from the crowded buffet table, fruit, vegetables and flowers from her garden were all shared with love and an invitation to return soon. As I had difficulty in keeping orchids alive, let alone blooming, orchids I received as gifts would reside in Carol's screened orchid house for much of their lives. Periodically I would get a call saying, “Jeanne, your orchid plant is now waiting for you with beautiful blooms.”
Beloved Auntie Carol
Every opportunity for a gathering of family, friends, neighbors and co-workers is cherished in Hawai'i. As refrigeration is very important in a climate like the Hawaiian Islands, large gatherings of people have served as one way of ensuring that food was consumed in a timely manner. Unique garnishes and toppings are one way to harmonize a menu. As with all of the recipes I share, inclusion and portions of ingredients can be adapted to your taste and available supplies.
2 Cups of vinegar
[I prefer apple cider vinegar, but many people use white vinegar]
4 Cups of brown sugar
[No indication if it should be packed; use the quantity that is pleasing to your palette]
2 Sticks of cinnamon
1/2 Tablespoons of cloves, whole
1/4 Cup green ginger, finely chopped
2 Tablespoons of ground allspice
2 Tablespoons of ground nutmeg
12 Cups of green mangoes, diced
1/4 Cup Maui, or other, sweet onions
If you like a bit of heat, 1 Tablespoon of chili peppers, seeds removed, finely minced
[no variety specified]
Preparing the Syrup
Boil vinegar and sugar. Tie cloves and cinnamon in cheesecloth and boil in the syrup for 10 minutes. Remove these spices, then add garlic and ginger to the syrup. Boil for another 10 minutes. Add the rest of the ingredients and cook at a low temperature for at least ½ hour, stirring occasionally to prevent the mixture from sticking to the pan.
Storing Your Chutney
If you wish to store unrefrigerated for a long period of time, pour the mixture into hot sterilized canning jars and seal per manufacturer’s directions. As few of us can these days, you can cool the chutney and store in appropriate containers in the refrigerator until use. Since this is a large quantity, you might consider sharing it with friends, after serving it to garnish meat, curry, or as a topping for cream cheese topped crackers. It also makes a lovely gift for your hosts at a neighborhood pā'ina!
As with all of the recipes I share, portions of ingredients can be adapted to your taste and supplies. I'm sure you'll find many ways to use this tasty treat. Let us count a few of the ways. . .
~ Breads & Breakfast Staples
~ Bagels, Croissants, Muffins, Pancakes, Scones, Toast, Waffles
~ Crackers, Crudité, Fruit, Mini Quiches, Skewers, Vegetables
~ Beverages & Desserts
~ Cakes, Cookies, Ice Cream, Pastries, Pies, Smoothies, Turnovers, Yogurt
~ Entrées & Side Dishes
~ BBQ, Casseroles, Eggs, Fowl, Meats, Seafood, Stir-Fry, Tofu, Vegetables
1 Fresh Pineapple, cored and chopped finely
4 Fresh Papayas, peeled and cut in small pieces
1 Cup of Sugar [or a sugar replacement]
1. Combine the fruit in a mixing bowl
2. Depending on your taste, you can use a food processor on a pulse setting to create the smoothness you desire.
3. Blend the fruit mixture and sugar in a saucepan.
4. Cook the mixture on a low heat setting for about 45 minutes, stirring occasionally. If the mixture is too thin, you may need to add ½ to 1 teaspoon of cornstarch
Combinations can be fun! Consider spreading this on cream cheese atop your favorite breakfast bread!
If desired, you can use a classic method of canning, or simply place in a covered glass jar and store in the refrigerator for up to two weeks.
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For fun, check out Island Recipes on the drop down menu above.
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