For those of you who are lucky enough to have an avocado tree or friends with one, here are some recipes for you.
Avocado Salsa
Makes 1 1/2 cups
Combine, mixing well:
1/3 cup white wine vinegar
1 tablespoon honey
3/4 teaspoon salt
1/2 teaspoon ground
cumin
1/4 teaspoon black pepper
1 small sweet onion, chopped
1 (4-ounce) can chopped green chilies, undrained
1 large clove garlic, minced
Cover and chill. Just before serving, add and toss gently:
2 avocados, peeled and diced
Avocado Soup
With Shrimp
Serves 4-6
Saute until transparent:
1 onion, chopped
1 tablespoon butter
Gradually add and cook for 3 minutes:
4 cups chicken broth
Season with salt and pepper, to taste.
Puree together:
2-3 ripe avocados
1 cup heavy whipping cream
Add to hot soup, but do not boil.
Add:
4 ounces peeled and deveined bay shrimp
Avocado Dressing
Makes 2 cups
Mix together:
1 ripe avocado,
mashed
1 1/2 cups mayonnaise
Juice of one lemon
1 clove garlic, pressed
1 teaspoon salt
1/4 teaspoon crushed black pepper
1/4 cup heavy whipping cream
Refrigerate.
Guacamole Subs
“A very substantial hot sandwich that’s easy on the cook.”
Serves 4-6
“Kona Kitchens Cookbook”
Combine and mix well:
1 small avocado, peeled and mashed
1 tablespoon lemon juice
1 tablespoon mayonnaise
1/4 teaspoon hot sauce
1 clove garlic, pressed
Cut in half horizontally:
1 loaf French bread
Lightly toast bread, spread with avocado spread. Top each piece with:
8 (1-ounce) slices cooked turkey
1 large tomato, cut into 8 slices
Sprinkle with:
1/4 cup green onions, chopped
Top with:
8 slices Monterey Jack cheese
Place sandwiches on a baking sheet, broil just until the cheese melts. Garnish with:
12 ripe olives, sliced
Avocado Cake
“Kona Kitchens Cookbook”
“This makes a marvelous version of fruitcake, rich with spices and fresh local avocados.”
Yield: 1 loaf
Preheat oven to 375 degrees, spray and line with parchment paper an 8-inch by 4-inch by 3-inch loaf pan.
Cream together:
1/2 cup shortening
1 3/4 cups sugar
1 cup avocado, ripe and mashed
Add and beat thoroughly:
2 large eggs
Mix dry ingredients in a medium bowl:
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon allspice
Add to creamed avocado and sugar, alternately with dry ingredients:
1/3 cup buttermilk
Add:
1/2 cup raisins
1/2 cup dates, chopped
1/2 cup nuts, chopped
Pour into prepared loaf pan and bake at 375 degrees for 1 hour and 15 minutes.
Avocado
Chiffon Pie
Makes 1 pie
1 prebaked pie crust
Cook together, mixing constantly so the egg yolks do not scramble:
1 cup strained avocado
3 egg yolks
1 1/2 tablespoons butter
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 cup sugar
1 tablespoon fresh lemon juice
In a small bowl, dissolve:
1 package unflavored gelatin (1 tablespoon)
1/4 cup water
Add dissolved gelatin to hot mixture. Cool.
Beat:
3 large egg whites
1/2 cup sugar
Fold into mixture, pour into baked pie shell. Refrigerate until pie filling is set. Top with whipped cream.
Avocado
Ice Cream
Serves 10
Whip together in a blender
3 medium avocados, cut up
1 cup sugar
Blend in, one at a time:
4 large eggs
Add, blending slowly until well mixed:
1/3 cup lime juice
1 (13-ounce) can evaporated milk
1 (14-ounce) can condensed milk
1 cup heavy whipping cream
1 pint whole milk
Pinch salt
Pour into four divided ice cube trays and freeze. Serve 5-6 ice cream cubes per person in a goblet or champagne glasses. Garnish side of glass with a slice of fresh lime.
Avocado Mold
Boil until sugar is dissolved:
2 cups water
1 1/2 cups sugar
Mix to dissolve:
3 packages unflavored gelatin
1/2 cup water
Add to sugar and water mixture:
1 large (6-ounce) package flavored lime gelatin
Dissolved unflavored gelatin
Add:
4 cups water
Mix together:
1/2 cup evaporated milk
1/2 cup mayonnaise
Add:
1 cup mashed avocado
Mix well.
Add to gelatin mixture and refrigerate until set, about 3 hours.
Avocado and Lime Cream
Serves 4
Puree in blender:
2 large avocados, very ripe
Squeeze and strain juice from:
3-4 limes
Add to blender.
Mix in and blend until smooth:
6 tablespoons confectioners’ sugar
Spoon into 4 stemmed glasses. Serve well-chilled and garnish with a twist of lime.
Foodie Bites
The Hawaii Community College Culinary Program is open from today through Friday.
The cafeteria and the café is open from 9 a.m.-12:30 p.m. Call 934-2591 for takeout orders.
Tickets are available for the 19th annual Taste of Hilo from 1-3 p.m. Sunday, Oct. 22, at Hilo Hongwanji Betsuin’s Sangha Hall.
More than 35 chefs will be preparing special dishes from restaurants, patisseries and Hawaii Community College. Through the years, the Japanese Chamber of Commerce and Industry of Hawaii has raised more than $160,000 to support educational programs at the college.
Presale tickets are $55 and can be purchased by calling the chamber’s office at 934-0177 or emailing jccih@jccih.org. Tickets at the door will be $70.
Email Audrey Wilson at audreywilson808@gmail.com.
