What fantastic September weather we have had, making up for the miserable August. Here’s hoping for more Indian Summer to come!
I had a Kabucha Salad recipe submitted by Joyce Oikawa. She said that she made this as an appetizer for a luncheon group that she entertained and everyone enjoyed it. She first tried this salad in Tokyo about eight years ago.
I tried it before I going to print with my column, but my kabucha (also called kabocha) was still too young and not mature, so my salad wasn’t as good as it could be. How does one know how good the kabucha is? I am hit and miss when it comes to watermelon, canteloupe and honeydew melons as far as ripeness and sweetness. This recipe is still very good, regardless, so I’m passing it on to you.
Ingredients are only 3 items but it is very delicious,
1 approximately 4 lbs. kabucha (squash)
1 tsp. sugar
Cut the kabucha into 2 -3″ chunks. Peel off the green skin on each piece.
Steam all chunks of kabucha. Pierce with fork to test for tenderness and remove each chunk as they are done, approximately 15 – 20 minutes.
Place cooked kabucha into a bowl, cover and cool. Then place into refrigerator for overnight or at least 6 hours.
They have to be really chilled to cut into smaller pieces as in potato salad. When kabucha is really chilled
combine 200 ml of Japanese mayonnaise, 1 tsp. sugar and gently mix. Add more mayonnaise if it seems dry.
The kabucha should be coated and the consistency like potato salad.
Serves (depending on portions) 20 servings.
It is very different and has a unique taste.
CHOCOLATE CHIP PUMPKIN CAKE
Prep: 30 min. Bake 65 min + cooling.
The two-tone effect makes it especially pretty.
3/4 cup butter, softened
1 1/2 cups sugar
1/2 cup packed brown sugar
1 tsp. vanilla extract
2 1/2 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1 can (15 oz) solid pack pumpkin
1 cup (6 oz) semi sweet chocolate chips
2 squares (1 oz each) unsweetened chocolate, melted and cooled
3/4 cup finely chopped pecans, divided
In a large mixing bowl, cream butter and sugars until light and fluffy.
Add eggs, one at a time, beating well after each addition
Beat in vanilla. Combine the flour, baking powder, baking soda and cinnamon;
Add the creamed mixture alternately with pumpkin.
Fold in the chocolate chips.
Divide batter in half. Stir melted chocolate into one portion.
In a well greased 10 ” fluted tube pan, sprinkle 1/2 cup pecans.
Spoon chocolate batter over pecans; top with pumpkin batter.
Sprinkle with remaining pecans.
Bake at 325 degree for 65 -70 minutes or until a toothpick
inserted in the centre comes out clean.
Cool for 15 minutes before removing from pan to a wire rack.
Yields 12 servings.
KAHLUA PUMPKIN FLAN
Mrs. Sumi Urata made this for Thanksgiving dinner last year and it is very light and delicious after a big turkey dinner.
1 1/4 cups sugar
1 cup cooked or canned pumpkin
1 1/4 cups half and half milk
1/4 cup Kahlua
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
In skillet, heat 3/4 cup sugar over medium heat until sugar is dissolved and turns golden color. Immediately pour into bottom of 6 (6 0z.) custard cups or soufflé dish. Set aside.
In bowl, beat eggs with remaining 1/2 cup sugar, pumpkin, 1/2 and 1/2, Kahlua, cinnamon and nutmeg. Divide mixture between prepared dishes.
Bake at 325 degree F about 40 minutes or until just set.
Remove from oven, then cool, then chill.
To serve, run thin knife around edges of dish then turn out onto individual dessert plates.
HAPPY THANKSGIVING and HAPPY HALLOWEEN!