Chocolate + Haupia (Hawaiian Coconut Pudding) Tart

I love when something forces you to learn. It is easy to get stuck in the usual rotations of life, but sometimes we get an opportunity handed to us that blesses our minds with new information that can reignite our excitement. For me, promoting a luau was just what I needed as a reminder that there is so much food out there that we don't know about.

Over the weekend, I was honored to be part of the United Noodles Second Annual Luau where we served plate lunches filled with kalua pork, mac salad, lomi salmon, and rice. It was so amazing to see how many Hawaiians who now live in Minnesota appreciated eating food that reminded them of home. When we lived in Japan, one of the most comforting things when we were homesick was eating something familiar. It felt good to provide that feeling, but it was also wonderful to see people enjoying Hawaiian food that they didn't necessarily know existed. With Hawaiian music playing in the background and bellies full of delicious Hawaiian food, it was almost enough to forget the chilly Minnesota temperatures outside.

One of my favorite new-to-me recipes is this chocolate and haupia tart. Haupia is a Hawaiian coconut pudding made of coconut milk, shredded coconut, sugar, and cornstarch. It is creamy and the smell will immediately transport you to a beautiful Hawaiian beach. Paired with rich dark chocolate, this dessert is a crowd pleaser for sure.

Chocolate Haupia Tart | Set the Table

The luau was a huge success this year, but if you missed it and would like to learn more so you can be ready for next year (or if you'd like to see me talk about my favorite topic: food!) check out the video by clicking here!

Mahalo to everyone who attended the luau! Hope to see you back again next year!

Chocolate & Haupia Tart

Ingredients

• 1 store bought chocolate or graham cracker pie crust
• 8 oz. bittersweet chocolate, finely chopped
• 4 tablespoons unsalted butter, cut into cubes and softened
• 1 cup heavy cream
• 1 shot of espresso (or about 2 tablespoons strong coffee)
• 1/4 cup sugar
• 1/4 teaspoon salt
• 3 egg yolks, beaten
• 1 can unsweetened coconut milk
• 1/4 cup sugar
• pinch of salt
• 1/4 cup shredded coconut (sweetened or unsweetened are both fine)
• 3 tablespoons water
• 3 tablespoons cornstarch

Instructions

1. Preheat the oven to 250 degrees.
2. Combine the heavy cream, espresso, sugar and salt in a saucepan over medium heat. Bring to a simmer, stirring to dissolve the sugar and salt. Remove from the heat and set aside.
3. In a medium bowl, add the chopped chocolate and butter.
4. Pour the warm cream mixture over the chocolate and stir gently until the chocolate and butter have melted completely.
5. Add the egg yolks, stirring to fully incorporate them into the chocolate.
6. Pour the chocolate filling into the pie crust. Place on a sheet pan and bake for 30 minutes. Remove the tart from the oven and let it cool completely before transferring it to the refrigerator for 3 hours before topping with the haupia.
7. In a small saucepan, combine the coconut milk, sugar, coconut and salt. Stir over medium heat until the sugar has dissolved.
8. Reduce the heat slightly and add the shredded coconut. Cook for an additional 2-3 minutes. In a small bowl, make a slurry by whisking the water and cornstarch together.
9. Whisk the slurry into the saucepan with the coconut milk mixture.
10. Continue cooking and stirring until the liquid thickens, about 3 minutes.
11. Allow the haupia to cool for about 20 minutes, then pour it over the chocolate tart, spreading it into an even layer.
12. Return the tart to the refrigerator and chill over night.
13. Before serving, top the tart with chocolate shavings, toasted coconut, or toasted and chopped macadamia nuts.

Twice Baked Sweet Potatoes with Brown Sugar, Pecans & Marshmallows

Traditions are a big thing in my family. For nearly my entire life, we have eaten the exact same dishes for every holiday. Bloody Mary's are always and only served Easter Sunday. Christmas Eve is for prime rib. And Thanksgiving is not complete without sweet potato casserole. I remember the first time my mom put me in charge of making this candy-like side dish. We used canned sweet potatoes (which are not at all appealing unless they are made into a casserole, I'm quite convinced) with chunks of pineapple and plenty of brown sugar topping and marshmallows. I may have put the marshmallows on at the beginning of cooking time rather than the last few moments. My recipe reading skills were not yet developed.

Even before I tried my hand at making it, sweet potato casserole has been my favorite Thanksgiving dish. I feel like it was always the first leftover to disappear the next day, which was slightly disappointing and left me wishing we had made two batches instead of one.

This year, I wanted to bring a recipe to you that held on to the classic flavors and ingredients found in sweet potato casserole but was more grown-up in its presentation. These twice baked sweet potatoes are the perfect way to add a twist to tradition. Especially if you, like me, have a hard time letting go of the comfort and security consistency brings. The first year Brad and I spent in Japan gave me the motivation to bring my traditions overseas. We hauled a turkey in a (brand new and extremely clean) garbage bin on the back of a bicycle to a friend's house so we could use her oven. Maybe I'll tell you more about that story in another post...

Still, in our oven-less kitchen, I managed to serve sweet potato casserole, mashed potatoes, green beans, apple crisp and a pumpkin trifle-type of dessert. It was a wonderful event and everyone left with full tummies and, for some, the memory of their very first Thanksgiving.

Traditions are a wonderful thing, but they're better when shared and shaped by people you meet along the way.

What are your favorite Thanksgiving traditions? Dishes? Stories?

Twice Baked Sweet Potatoes with Brown Sugar, Pecans & Marshmallows

Makes 8-10 servings (half a potato per person)

Ingredients

• 5 small sweet potatoes, scrubbed and cut in half lengthwise
• 1 egg, lightly beaten
• pinch of salt

for the topping: 

• 2 tablespoons unsalted butter, melted
• 1/4 cup brown sugar
• 2 teaspoons cinnamon
• pinch of salt
• 1/3 cup chopped pecans
• 2 tablespoons flour
• 1/8 teaspoon salt
• 1 cup mini marshmallows

Instructions

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Place the sweet potatoes, cut side down, on the parchment and roast for 30 minutes or until tender.
2. Combine all of the ingredients for the topping (except the marshmallows) in a small bowl.
3. When the sweet potatoes are done roasting, take them out and let them cool enough to handle. Scoop out the flesh with a melon baller, taking care not to poke any holes in the skin. Collect the potato flesh in a medium bowl and set aside and return the skins to the baking sheet, cut side up this time.
4. Combine the sweet potato flesh with the egg and salt. Mash with a potato masher or fork until well combined and fluffy. Do not overwork the mixture.
5. Scoop the filling into the potato skins, dividing it evenly. Use your fingers to sprinkle the brown sugar and cinnamon topping over each potato.
6. Return the potatoes to the oven and bake for another 20 minutes until the topping is melty. After removing the potatoes, preheat the broiler on low and move a rack to the top third of the oven.
7. Top each potato with marshmallows.
8. Return to the oven and bake until the marshmallows are golden brown, 3-5 minutes. Keep a close eye on them in this stage so the marshmallows don't burn.
9. Serve immediately.

Notes:

1. To make these GLUTEN FREE: omit the flour from the brown sugar mixture and make sure your marshmallows are labeled GF.
2. To make ahead: Do everything up to step 5. Refrigerate for 1-2 days. When ready to cook, proceed from step 6.

Cocktail Friday: Whiskey Flip

This week has been crazy. I've only been in Minnesota since Saturday but so much has happened that I feel like it's been a month. Without going into too much detail, I'll just say that I'm getting involved in some REALLY amazing projects that are connecting me with talented food bloggers and other foodie friends. It's a dream come true, really. It also means that I am really ready for a cocktail.

My parents have a cocktail recipe book called the Mr. Boston Deluxe Official Bartender's Guide: New World Edition. It has a plethora of cocktails garnished with bright red maraschino cherries and other slightly dated decorations. Overall, it is quite informative and contains some gems that are worth trying. This Whiskey Flip, for example, is a little bit like eggnog but less sweet and more boozy.

I adapted the recipe slightly because I wanted the drink to be a little sweeter (I know- pretty unusual for me) and a little less astringent, so I added more powdered sugar and less whiskey. This would be a fun addition to your Thanksgiving menu and is perfectly seasonal with a sprinkling of nutmeg over the top.

The best part about this post is that my sister and I worked together to take the photos. She chose the props from my mom's fabulous selection of antiques and I mostly just took the pictures. One thing I've realized on this trip is that working with people instead of on your own is a bazillion times easier and a trazillion times more fun. Yep. Trazillion.

Whiskey Flip

Ingredients

• 1 ounce whiskey
• 2 teaspoons powdered sugar
• 2 teaspoons heavy cream
• 1 whole egg
• freshly grated nutmeg for garnish

Instructions

1. Combine all the ingredients except the nutmeg in a shaker with ice.
2. Shake vigorously until the cocktail is creamy and frothy on the top.
3. Strain into a chilled cocktail glass and garnish with the nutmeg.

Pumpkin + White Chocolate Chip Pancakes

I realize this recipe is coming late in the game. Pumpkin lattes are on their way out and peppermint mochas are in. Halloween has almost been forgotten along with the jack-o-lanterns that have shriveled in the afternoon sun. Still, when a recipe has a special place in your heart it's hard to keep it to yourself. These are really just normal pancakes to the untrained eye, but I know that these were made and eaten by a very special (and very short) dragon.

Making pancakes with Riley on Halloween was one of the sweetest things I've ever experienced. I bought a very small whisk for him a couple weeks ago and he is obsessed. Mixing up the dry ingredients (or at least a very small bowl of them) for pancakes was the perfect way to channel Riley's whisk-excitement. He stood on a little step stool (in his dragon costume, of course) and kept saying, "Riley help!" The sweet excitement in his voice was enough to melt my heart.

I don't know if it was because he helped or because the pancakes were just that good, but my little picky eater (yes, he's become picky...or stubborn...or something) ate these without a fuss. I think we have our first Halloween-morning tradition. Yes. That's a thing.

Pumpkin & White Chocolate Pancakes

Ingredients

• 1 1/4 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/8 teaspoon nutmeg
• pinch of ground cloves
• 1/3 cup white chocolate chips
• 1 cup milk
• 6 tablespoons canned pumpkin puree
• 2 tablespoons melted butter, cooled
• 1 egg

Instructions

1. In a large bowl, whisk the dry ingredients (except the white chocolate chips) together.
2. Toss the white chocolate ships in with the dry ingredients using a spoon or spatula.
3. In another smaller bowl, stir the milk, pumpkin, butter and egg together.
4. Gently stir the wet ingredients into the dry ingredients until just combined. The batter should be wet but lumpy.
5. Heat a skillet over medium heat. Add some butter and allow it to melt.
6. Pour in 1/4 cup batter per pancake.
7. Cook on the first side until the side facing up begins to dry out around the edges and little bubbles appear on the surface.
8. Flip the pancake and allow it to cook for an additional 2-4 minutes until the second side is golden.

Cocktail Friday: Classic Bourbon Sour with Orange Bitters

When I first started blogging in 2009, I didn't know much about how it all worked. I hadn't been an avid follower of any blogs in the past and I wasn't even sure where to find new ones to read. Fortunately for me, I stumbled upon White on Rice Couple. I was in awe of their photos, recipes, and their fun personalities that came through in every post. I've been following them for nearly 5 years now and it has been so fun watching their passion for food, photography, and life turn into such a great success.

bountiful

Their combined talents are showcased beautifully in their cookbook, Bountiful. If you don't have a copy already, you need to order it asap. If for no other reason than to make this cocktail so you can sip it while gazing at the lovely images and recipes on each page. The amount of love that went into this book is glaringly obvious from the moment you open it.

Bourbon Sour Cocktail | Set the Table

As soon as I saw this Bourbon Sour recipe I knew I needed to make it. I'm on a bourbon kick lately- can you tell? I believe this is the third straight week with a bourbon cocktail and I'M NOT SORRY.

If you follow White on Rice Couple, you know they have amazing green thumbs. In fact, I'd say all of their fingers are green. Their citrus fruit bounty is what makes me swoon every time. This recipe features lemons, which add a beautiful tartness to the warm bourbon. A hint of sweetness from simple syrup and a little complexity from a splash of orange bitters makes this cocktail perfectly balanced.

Bourbon & Lemon Cocktail | Set the Table

There are so many recipes to try from Bountiful, but this is a great place to start. Congratulations, Todd and Diane, on a marvelous work of art! And thank you for being such a huge influence in my own blogging career. You are inspirational!

[amd-zlrecipe-recipe:48]

Cheesy Baked Spaghetti Squash with Chorizo

This will forever be the time of year that makes me miss Japan the most. Late October and all the way through December seemed to bring the most comfortable weather (for a Minnesotan, anyway) with clear blue skies and brilliantly colored leaves. For someone whose favorite season is fall, Tokyo was really the most amazing place to be. The Japanese Maples scattered about amongst shrines and in rare residential front and back yards became a fiery mix of red and orange and the gingko trees lining the streets were rich, vibrant yellow. I remember the gingko trees so clearly because they were especially bright the day we brought Riley home from the hospital in early December almost 2 years ago. We were sitting in a taxi, the driver was chatty but whispered so as not to wake the little person in the backseat, and I was gazing at the yellow leaves on the trees feeling free and terrified (mostly terrified) now that we were away from the hospital and my nurse call button.

Bringing Riley home was scary, but that taxi ride was peaceful.

Another reason I love fall is because it is finally cool enough to turn the oven on. Roasting vegetables, baking casseroles, and whipping up the occasional batch of cookies is something I look forward to all summer as I complain about the heat. I'm not a hot-weather bird.

The difficult thing about this time of year is that most of what I want to cook is not all that healthy. So, I have to come up with dishes that satisfy my desire for comfort food but are also kind to my waistline. This spaghetti squash dish is perfect that way. It's full of flavor with a warm, cheesy topping that brings all the comfort I need. It's nearly a one pot meal and is largely hands-off, which is perfect for busy nights.

If you're not into the chorizo idea, you can stir the squash with a little marinara or bolognese and top it with mozzarella instead of the Monterey Jack. You can also dress it up by adding some chopped kale, chard, spinach, sliced mushrooms- anything you want!

There are a lot of possibilities with this dish so think about your favorite noodle recipe and see if you can adapt it to work here.

Cheesy Baked Spaghetti Squash with Chorizo

Ingredients

• One 3lb spaghetti squash
• 1/2 a yellow onion, sliced
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• salt
• 1/2 pound chorizo, removed from casing
• 2/3 cup shredded mozzarella cheese
• sliced scallions for garnish

Instructions

1. Preheat the oven to 375 degrees F.
2. Drizzle 1 tablespoon of the olive oil on a sheet pan.
3. Cut the spaghetti squash in half lengthwise and scoop out the seeds and stringy stuff in the center.
4. Place the squash halves cut side down on the oiled pan. Roast for 35-45 minutes or until the squash is tender and shredded easily.
5. Meanwhile, in a large, heat proof skillet (cast iron works great), heat the remaining oil over medium heat.
6. Add the onions and garlic and cook until just softened.
7. Add the chorizo and stir to break it up and cook it through, about 2 or 3 minutes.
8. Add the spaghetti squash and stir to combine it with the sausage mixture and to heat it through, about 1 minutes.
9. Taste and season with salt if necessary.
10. Sprinkle the squash with the cheese and place it under the broiler in your oven until the cheese is golden and bubbly.
11. Sprinkle with the scallions and serve.

Notes

Serve this with sour cream and green chile salsa or any of your favorite Mexican food add-ons.