Many of us set lofty travel goals for the new year. I have vowed to get a few more stamps in that expensive, almost-blank passport that I’ve had for a couple of years already. But just as “charity begins at home” there is a lot to be said for exploring in our own back yards. Here on the Big Island, we live in such a diverse region: culturally, topographically, economically, even with respect to the abundance of food products made on our island, we could spend a year in discovery without ever having to buy an airline ticket.
Many of us set lofty travel goals for the new year. I have vowed to get a few more stamps in that expensive, almost-blank passport that I’ve had for a couple of years already. But just as “charity begins at home” there is a lot to be said for exploring in our own back yards. Here on the Big Island, we live in such a diverse region: culturally, topographically, economically, even with respect to the abundance of food products made on our island, we could spend a year in discovery without ever having to buy an airline ticket.
Last month I had so much fun partaking in a 5-hour culinary tour hosted by Lisa Christian of Home Tours Hawaii. Her company, which she co-owns with husband Pat, offers small-group “insider” explorations on the Big Island, visiting a variety of private homes in a mix of locations and lifestyles. What makes this tour company unique is that the home owners are often present to talk story, show you around, and answer personal questions. Lisa is not only a knowledgeable guide, but an amazing cook. At each stop, she prepares a delicious “course” featuring local products.
Breakfast on the first stop included 100% Kona coffee that was grown right on the beautiful property we were visiting, fresh-squeezed guava juice, Portuguese sausage, muffins, taro malasadas and warm banana Macadamia nut bread. At the second home, we sat down to lunch on an expansive lanai with a drop-dead coastal view and enjoyed chicken-Macadamia salad stuffed papayas, organic local greens with Ginger Sesame dressing, Kona chips and lilikoi iced tea with sugar cane swizzle sticks. Our third home welcomed us for dessert goodies, including lilikoi mousse, island macaroons, and Hawaiian Sweet Bread pudding. This girl can cook! Everything was at an easy, relaxed pace with plenty of time to savor the food, the views, and the company.
Other tours are available, including one that focuses on island-grown cacao that Lisa incorporates in a chocolate fondue made with Big Island honey plus an assortment of local fruits, homemade shortbread cookies and local Macadamia nuts for dipping. I’m putting this one on my short list for later this year.
Lisa and Pat have been involved with promoting a locally-written book that focuses on building low income housing on the island, volunteered at the Big Island chocolate festival, and are very active in their church community as well as local fundraisers. Lisa has also been generous in sharing several of her recipes. If you get a chance, go on one of these tours, either on your own or with visiting ohana from the mainland. You will gain a new perspective on island life and why we say, “Lucky you live Hawai’i” every day. Happy New Year!
Banana Macadamia Nut Bread
Makes six small loaves at 6 to 7 slices each. You can scale down recipe by half to make 3 loaves, although these will freeze well for later use.
3 cups bananas
4 teaspoons lemon juice
1-1/2 cups butter
4-1/4 cups sugar
6 eggs
7 cups flour
3 teaspoons baking soda
1/2teaspoon salt
4 teaspoons vanilla extract
3 cups buttermilk
3 cups diced macadamia nuts
Preheat oven to 300 F. Line six 4×9-inch loaf pans with parchment; spray with nonstick baking spray. Mash bananas with lemon juice; set aside. In a large bowl, cream butter and sugar. Add eggs; beat to combine. In a separate bowl, sift dry ingredients together. Add mashed bananas and vanilla to butter/sugar mixture; stir to combine. Alternate adding a portion of flour mixture and buttermilk, beating after each addition until all is incorporated. Add macadamia nuts and stir. Divide batter equally among the pans. Bake for 1 to 1-1/2 hours, checking so loaves don’t get too dark on edges. Remove from oven and place in freezer immediately to chill. After chilling, remove from pans.
Chicken Macadamia Salad
Makes 6 servings.
3 fresh island papayas (1/2 papaya per serving), cut lengthwise and seeds removed
2 cups diced cooked chicken breast, seasoned with a little salt and pepper
1 tablespoon minced red onion
1/3cup finely diced celery
1/3cup chopped salted Macadamia nuts
1/4cup whole mayonnaise
Place papaya halves on individual salad plates. Mix remaining ingredients in a bowl. Chill until ready to use. When ready to serve, divide equally among papaya halves, filling cavities.
Tropical Macaroons
Makes 24 cookies. Can be stored up to 2 weeks in an airtight container.
3 egg whites
2/3cup sugar
3 cups flaked sweetened coconut
1/2cup finely chopped macadamia nuts
3 tablespoons finely chopped crystallized ginger
Preheat oven to 325 F. Line a cookie sheet with parchment paper; set aside. In a large bowl, beat egg whites with an electric mixer until foamy. Add sugar a tablespoon at a time, beating 2 to 4 minutes until stiff peaks form and sugar is dissolved. Gently fold in coconut, macadamia nuts and ginger. Drop mixture by rounded tablespoons, 2 inches apart, onto cookie sheet. Bake 18 minutes, until set and lightly browned. Cook 1 minute; remove from cookie sheet to cooling racks.
# # #