The holiday season is here, and 糖心Vlog官方 News is asking members of the University of Hawaiʻi ʻohana to share their favorite recipes. The hope is these recipes and the short stories that accompany them will give everyone some ideas for the holidays along with some good feelings of the season.

During the holidays, Jodi Mine, vice chancellor for administrative services, loves making energy bars and giving them out.

“It鈥檚 such a wonderful feeling that this little gesture is appreciated,” Mine said. “It鈥檚 a way to hold the warmth of the Christmas feeling in my heart all year round.”

She said her energy bars are simple to make and the recipe is very forgiving.

“Even if you put too much butter or peanut butter, the bar will come out delicious,” Mine said. “It鈥檚 customizable to fit your tastebuds, you could add other ingredients, such as chocolate chips, nuts and dried fruits to create combinations that are unique to your flavor profile.”

Jody Mine鈥檚 Energy Bar recipe

Yield: 36 bars

Ingredients:

• 2 1/2 cup crisp rice cereal (e.g. Rice Krispies)
• 1 cup quick oats
• 10 oz. marshmallows
• 3/4 cup peanut butter
• 1/4 cup butter
• 1/2 cup peanuts
• 1/2 cup raisins (or other dried fruits)

Directions:

1. Grease a 13″ x 19″ x 2″ pan.
2. Combine rice cereal and quick oats. Put on the side.
3. In a large saucepan, combine marshmallows, peanut butter and butter, melt over low heat.
4. Stir in cereal mixture, peanuts and raisins.
5. Press firmly into prepared pan.
6. Cool and cut into bars.

The holiday season is here, and 糖心Vlog官方 News is asking members of the University of Hawaiʻi ʻohana to share their favorite recipes. The hope is these recipes and the short stories that accompany them will give everyone some ideas for the holidays along with some good feelings of the season.

Ashlee Keolalaulani Kalauli, a math and natural sciences instructor at Hawaiʻi Community College, said that vinda d’alhos, a traditional Portuguese dish, is a Christmas Eve staple for the Gomes/Kalauli ʻohana. She shared the Gomes ʻOhana‘s Vinda D’alhos recipe.

“The recipe has been passed down for at least four generations, if not more,” Kalauli said. “Most of the measurements aren鈥檛 made with utensils but are guided by ‘feeling’ and taste. Because of this, many of our family traditions are passed down through practice and storytelling, making each recipe a cherished piece of family history.”

Kalauli submitted the recipe courtesy of her grandparents, Anthony and Edna Gomes, who wrote it down for her.

“Some of the fondest memories come from using the leftover meat and potatoes to make Christmas morning breakfast while the keiki open presents,” she said. “The breakfast is often finished with an over-easy egg and a slice of homemade Portuguese milk bread (apologies, but the milkbread recipe remains a closely guarded family secret ).”

• Check out previous holiday recipes

The Gomes ʻOhana‘s Vinda D’alhos Recipe

Ingredients

• 3–5 lbs of roast beef or pork
• 3/4–1 bulb of garlic
• 1/4–3/4 cup red vinegar
• 1–2 Hawaiian chili pepper
• 1–2 Tbsp Hawaiian salt
• 3–5 peeled potatoes

Directions

1. The ingredients can be adjusted to the size of your roast and to taste.
2. Use a mortar and pestle to grind the garlic, chili pepper, and Hawaiian salt.
3. Mix red vinegar into the ground mixture to form a marinade.
4. Pour marinade over roast and refrigerate for at least 1 day, occasionally turning the roast in the marinade.
5. Add the meat with the marinade to a covered roasting pan and roast at 350F degrees until done (fork tender).
6. Remove the roasting pan from the oven and drain the marinade into a large pot.
7. Quarter the peeled potatoes and boil in the marinade until fork tender.
8. Put cooked potatoes back into the oven at 450F degrees to brown.

The holiday season is here, and 糖心Vlog官方 News is asking members of the University of Hawaiʻi ʻohana to share their favorite recipes. The hope is these recipes and the short stories that accompany them will give everyone some ideas for the holidays along with some good feelings of the season.

Jace Saplan, dean of liberal arts and sciences at Hawaiʻi Community College, shared his family鈥檚 jello poke cake recipe.

“It showed up one year when we needed something simple, reliable and a little joyful. The holidays can be busy and emotional, and that year felt especially full,” Saplan said. “My mom wanted a dessert that did not feel heavy, did not take all day, and would still bring people together. This cake did exactly that.”

The first time his mother Marilyn made the cake, Saplan watched the holiday colors seep into the warm cake, creating something bright without a lot of effort.

“Since then, the cake has become part of how we mark the season. It reminds me that the holidays do not need to be perfect to be meaningful. What matters is that we create small moments that help us sit together, breathe and enjoy being family,” he said. “This cake has become one of those moments for us. Simple. Light. A little nostalgic. Something that shows up every year to remind us that joy can be uncomplicated.”

• Check out previous holiday recipes

Christmas Jello Poke Cake

Ingredients

Cake

• 1 box white cake mix (plus eggs, oil, and water according to package)
• 1 teaspoon vanilla extract

Jello Layers

• 1 small box cherry or strawberry Jell-O
• 1 small box lime Jell-O
• 2 cups boiling water
• 2 cups cold water

Topping

• 1 container Cool Whip or 3 cups whipped cream
• Christmas sprinkles and/or maraschino cherries

Instructions

1. Bake the cake in a 9×13 inch pan according to the package instructions. Add the vanilla for a little extra warmth. Let it cool for about 20 minutes.
2. Use the end of a wooden spoon to poke holes across the entire cake.
3. Prepare each Jell-O flavor in separate bowls by mixing the powder with 1 cup boiling water and 1 cup cold water.
4. Pour the red Jell-O into half the holes and the green Jell-O into the rest. Alternate colors so you create a pattern.
5. Chill the cake for at least 4 hours. Overnight is ideal.
6. Spread Cool Whip or whipped cream on top, then finish with sprinkles or peppermint. Slice to reveal the colors inside.

Dani Bartz, a PhD candidate in the Hawaiʻi Institute of Marine Biology at the University of Hawaiʻi at 惭腻苍辞补 shared her Holiday Baked Brie Bread Bowl recipe.

“I love it because you can throw it together for under $20 in 20 minutes and it is a hit at any holiday gathering,” Bartz said. “It’s warm, comforting, and oozing with cheese.”

She also suggests “jazzing it up” with some dried cranberries and rosemary sprigs on top, and baked, extra crispy prosciutto for dipping.

(Editors note: Earlier this year, Bartz earned the first place award for Best Early Career Researcher Talk at the 2nd Australian and New Zealand Environmental DNA Conference, for her presentation, “Testing the Waters: An Interdisciplinary Assessment of Current and Historical Shark Nursery Habitat in Hilo Bay, Hawaiʻi.” )

• Check out previous holiday recipes

Holiday Baked Brie Bread Bowl

Ingredients:

• 1 round loaf of bread (I suggest the cranberry walnut loaf that Costco usually carries around the holidays)
• 1 full size wheel of Brie (I also get this at Costco)
• Optional toppings and additions: fresh rosemary sprigs, dried cranberries, prosciutto, or whatever you can think of!

Instructions:

1. Preheat the oven to 400° F.
2. Place the cardboard lid from the Brie wheel on top of the bread loaf in the center and carve a circle around it with a knife.
3. Pull out all the bread inside that circle, leaving only a thin layer of bread crust on the bottom.
4. Rip up the pulled-out bread into bite size chunks.
5. Place the loaf on a baking sheet and arrange the bread chunks around it on the sides.
6. Open up the Brie wheel and slice the top waxy layer off with a knife.
7. Set the entire Brie wheel inside of the circular hole you made in the bread, with the exposed side of the cheese facing up.
8. Drizzle the whole tray with olive oil and bake for 20 minutes.
9. Optional: Before baking, top the cheese with fresh rosemary sprigs and dried cranberries for a holiday aesthetic. You can also scatter slices of prosciutto around the bread chunks on the pan, which will bake into crispy chips for dipping. Enjoy!

The holiday season is here, and 糖心Vlog官方 News is asking members of the University of Hawaiʻi ʻohana to share their favorite recipes. The hope is these recipes and the short stories that accompany them will give everyone some ideas for the holidays along with some good feelings of the season.

Garrett Shiroma, a proud alumnus, is the owner of , a local small business that specializes in small cookies and artisan desserts. Shiroma is also a graduate of Wahiaw膩 Value-Added Product Development Center鈥檚 (WVAPDC) Cohort 1.

“I chose to apply because I felt stagnant with my company,” said Shiroma. “The structured program gave me the kickstart I needed to expand Chibi Confectionery.”

This holiday season, Shiroma is sharing with the 糖心Vlog官方 community.

Check out previous holiday recipes

“About 15 years ago, I started baking a bunch of cookies for friends and family and the most requested cookie year after year has been this gingerbread,” said Shiroma. “It has all those warm spices that go great with milk or ice cream, and it鈥檚 a fun activity to do with the family.”

Chibi Confectionery Gingerbread Cookies:

Ingredients:

• 3 1/2 cups all purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1/3 pound butter (1 1/3 sticks)
• 1 egg
• 3/4 cup light brown sugar
• 1/2 teaspoon vanilla extract
• 3/4 cup of molasses

Instructions:

1. In a large bowl, cream the softened butter and brown sugar together until light and fluffy.
2. Add the egg and vanilla extract, mixing until smooth and well incorporated.
3. Pour in the molasses and continue mixing until fully combined.
4. In a separate bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a thick dough forms.
6. Once the dough is fully mixed, refrigerate for at least 30 minutes to chill and firm up the dough.
7. Preheat the oven to 350掳贵. Line baking sheets with parchment paper.
8. Roll out the dough on parchment paper to approximately 1/4 inch thickness. Use a gingerbread cookie cutter to shape the dough, then place the cookies on a baking sheet, spacing them 1–2 inches apart.
9. Bake for 8–10 minutes, or until the edges are slightly golden and the cookies have set.
10. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
11. Enjoy!

Happy fall everyone! The holidays and food bring people together. That鈥檚 why we are excited to share more 糖心Vlog官方-mazing holiday recipes from our University of Hawaiʻi ʻohana!

We enjoyed some delicious submissions in 2024, including Val Melle鈥檚 ʻUlu Butter Mochi, Chef Roy Yamaguchi鈥檚 mom鈥檚 green beans and Tori Hiro鈥檚 family recipe for pinakbet.

Check out holiday recipes from previous years

糖心Vlog官方 News invites members of our 糖心Vlog官方 ʻohana to share a recipe and short write up for the holiday season (to include Thanksgiving, Hanukkah, Christmas, Kwanzaa, New Years and any seasonal event our families celebrate). These will run in 糖心Vlog官方 News November–December.

Each submission should include:

• Recipe
• A short explanation of why it is special or significant to you, or why your family serves the dish during which holiday (one or two paragraphs)
• Photos of the prepared dish and the 糖心Vlog官方 person who is submitting the recipe
• Contact information, name, title, campus, email and phone number for the person who is submitting the recipe

For questions or to submit your 糖心Vlog官方-mazing holiday recipe, contact your campus communicator or news@hawaii.edu. We look forward to learning more about you and your holiday traditions and foods and sharing these with others.

The holiday season is here, and 糖心Vlog官方 News is asking members of the University of Hawaiʻi ʻohana to share their favorite recipes. The hope is these recipes and the short stories that accompany them will give everyone some ideas for eats throughout the holidays along with some good feelings of the season.

Kapiʻolani Community College student Sarah Burchard, who is also a staff writer for Kapiʻo News, shared her grandmother鈥檚 recipe for date sticks. Her grandparents lived in Palm Springs, California, which is known for its date farms.

“These soft yet crunchy, sugary treats were placed in one of those royal blue butter cookie tins (the same ones she stored her sewing supplies in) and kept on the coffee table in the living room for the taking. Inevitably, during our stay, the tin would run dry and grandma was asked to make more, which she would,” she said.

Burchard said although she enjoyed the holiday treats every year, she did not learn to make them until she was in her 30s.

“She鈥檇 either whip them up so fast we couldn’t catch her, or she made them in the afternoon when everyone was out of the house. In the years we stayed home, or went to my aunt鈥檚 house, for the holidays she would either ship us dates sticks or bring them with her,” Burchard said. “I can鈥檛 remember a childhood holiday without them.”

Grandma鈥檚 Date Sticks

Yield 32 pieces

Ingredients

• 1 ¼ cup all purpose flour
• 1 ¼ tsp baking powder
• 1 cup granulated sugar
• ½ tsp salt
• 1 ½ Tbsp butter, melted
• 2 eggs, beaten
• 1 Tbsp vanilla extract
• 2 cups dates, pitted and chopped
• 2 cups walnuts, roughly chopped

Instructions

Preheat oven to 325 degrees Fahrenheit.

In a large bowl, sift together the dry ingredients. Drizzle in the melted butter. Whisk together the eggs and vanilla and add to the flour mixture. Stir with a rubber spatula until combined (the batter will be stiff, do not overmix). Fold the dates and walnuts in with slightly wet hands until just incorporated.

On a sheet pan lined with parchment paper and sprayed with cooking oil spread the mixture out, about a half inch thick. Bake approximately 30 minutes, until a toothpick comes out clean and the top is golden brown.

Let cool slightly, for about 5 minutes. Cut into 2-inch bars and roll each bar in powdered sugar while they are still warm to coat. Continue to cool the rest of the way on a cooling rack or plate.

Package in a cookie tin or tupperware and keep at room temperature.

The holiday season is here, and 糖心Vlog官方 News is asking members of the University of Hawaiʻi ʻohana to share their favorite recipes. The hope is these recipes and the short stories that accompany them will give everyone some ideas for eats throughout the holidays along with some good feelings of the season.

Known for his outstanding work ethic, calm demeanor and generosity, Hawaiʻi Community College Culinary Instructor Shawn Sumiki has taught there since 2008 and is an alumnus of the program he now leads. Last year, he was among the recipients of the 糖心Vlog官方 Board of Regents Medal for Excellence in Teaching.

In 2018, when many Hawaiʻi Island residents were displaced by the K墨lauea ash eruption and Puna lava flow, Sumiki was among the faculty, staff and students who jumped in to provide hundreds of people with three meals a day.

For the holiday season, Sumiki shared his recipe for a colorful, flavorful Thai salad.

“It鈥檚 a super-fast dish to prepare. It鈥檚 also very refreshing and healthy,” Sumiki said. “My family loves this dish during the holidays due to its fresh and vibrant flavors!”

Thai Salad

Yields ½ pan or a platter of salad

Ingredients

• 2 heads any hydroponic greens – chopped
• 2 cucumbers – cut into matchstick size
• 1 bunch cilantro
• ¼ red cabbage – cut thinly
• 2 bell peppers (1 red and 1 orange) – julienne
• 4 limes
• 2 packages rice noodles – cook rice noodles, drain water and refrigerate
• Jalape帽o (optional)

Thai Salad Dressing

• ½ cup fish sauce
• ½ cup vinegar
• 1 cup sugar
• 1–2 tsp. chili garlic sauce

Assembly

Place a layer of hydroponic greens on the bottom, add the cooked rice noodles, then adorn the rest of the salad nicely with the remaining ingredients. Pour dressing over salad right before eating!

The holiday season is here, and 糖心Vlog官方 News is asking members of the University of Hawaiʻi ʻohana to share their favorite recipes. The hope is these recipes and the short stories that accompany them will give everyone some ideas for eats throughout the holidays along with some good feelings of the season.

Daisy Church, an assistant professor of animation at the University of Hawaiʻi at 惭腻苍辞补, shares a family staple—a holiday casserole made from a recipe that was passed down from her maternal grandmother.

“When I moved away from home, from the East Coast to the West Coast, this became my signature dish to bring to all the many Friendsgivings I attended and hosted,” Church said. “My friends quickly morphed the original name of the recipe, ‘Berry Mallow Casserole’ to ‘The Berry Manilow,’ which is how it will forever be known to me.”

Church calls The Berry Manilow a very “casual” recipe.

She said, “You can be very lazy about proportions and mixing it together, but it always comes out great!”

The Berry Manilow

Ingredients

• 2 (15 ounce) cans yams, drained and cut into chunks
• 2 cups fresh cranberries
• ½ cup all-purpose flour
• ½ cup brown sugar
• ½ cup oatmeal
• ⅓ cup butter, cut into small chunks
• 1 teaspoon ground cinnamon
• 1 bag mini marshmallows

Directions

Step 1
Preheat oven to 350 degrees F (175 degrees C)

Step 2
Mix flour, brown sugar, oatmeal, butter and cinnamon together
Place yam chunks in a 1 ½ quart casserole dish
Add and toss to coat the oat crumble, adding in cranberries to taste

Step 3
Bake in preheated oven until lightly browned, about 35 minutes

Step 4
Add a layer of mini marshmallows on top, and placing the oven on broil, put the casserole back into the oven to brown the marshmallows. This goes fast, so actively watch it!

The holiday season is here, and 糖心Vlog官方 News is asking members of the University of Hawaiʻi ʻohana to share their favorite recipes. The hope is these recipes and the short stories that accompany them will give everyone some ideas for eats throughout the holidays along with some good feelings of the season.

Valerie Melle wears multiple hats at Kauaʻi Community College as a natural resource program associate, bee educator and researcher with the campus鈥� apiary and ʻUlutopia project.

“Since I鈥檝e been working with ʻUlutopia Project Director Brian Yamamoto and our flour production this year, I鈥檝e learned a lot about the consistency of ʻulu at various stages,” Melle said.

Her recipe is a riff on traditional butter mochi, which was already a family favorite.

“This familiar treat using ʻulu is a tradition of sorts for my family to welcome and send blessings to loved ones and inspiration for the next new year,” Melle said. “It is also a gift, if someone in our family makes the mochi to give away—especially during the holidays.”

ʻUlu Butter Mochi

Ingredients

• 1 pound mochiko flour
• 2 cups organic cane sugar (can be cut down to 1½ cups)
• 1 tablespoon baking powdah
• 4 eggs
• 1 tablespoon vanilla
• 1 (12-ounce) can coconut milk
• 1 cup sweet ripe ʻulu, mashed
• ½ cup buttah, melted

Instructions

1. Preheat da oven: Heat 鈥榚m up to 350°F.

2. Prep da pan: Grease one 9×13 pan wit鈥� non-stick spray, or line 鈥榚m wit鈥� parchment so da mochi no stick.

3. Mix da dry stuff: In one big bowl, mix up da mochiko, sugar, an鈥� baking powdah.

4. Add da wet stuff: Throw in da eggs, vanilla, coconut milk, ulu, an鈥� melted buttah. Mix 鈥榚m till smooth. No mo鈥� lumps!

5. Pour da batter: Dump all da batter inside da pan an鈥� spread 鈥榚m nice an鈥� even.

6. Bake 鈥榚m: Cook 鈥榚m in da oven fo鈥� 45–60 minutes, till da top stay golden brown an鈥� da edges pull away from da pan. Stick one toothpick inside—if come out clean, you good!

7. Cool 鈥榚m down: Let da mochi cool down all da way before you cut 鈥榚m up into squares. Enjoy 鈥榚m warm or room temp, all good!

The holiday season is here, and 糖心Vlog官方 News is asking members of the University of Hawaiʻi ʻohana to share their favorite recipes. The hope is these recipes and the short stories that accompany them will give everyone some ideas for eats throughout the holidays along with some good feelings of the season.

Renowned chef, restaurateur and Culinary Institute of the Pacific at Kapiʻolani Community College Director Chef Roy Yamaguchi shares a dish close to his heart: his mom鈥檚 green beans. The Okinawan-style recipe blends familiar ingredients such as bacon, tofu, green beans and miso, creating a flavorful holiday side.

“One of my all-time childhood favorite dishes to make during the holidays is my mother鈥檚 green bean dish,” Yamaguchi said.

It is more than a recipe to him—mom鈥檚 green beans are a cherished part of Yamaguchi鈥檚 upbringing and a treasured memory.

“My mom loved watching me eat, and it made her so happy to see me enjoying this with a bowl of hot rice as I smiled and cleaned the plate,” Yamaguchi said. “You cannot beat a mother鈥檚 home cooked meal—it is priceless.”

Mom鈥檚 green beans

Serves 4 as a side

Ingredients

• 2 strips or 2 ½ oz. bacon, cut into quarter inch strips
• 1 heaping tbsp. onion, small diced
• 4 oz. green beans, tips cut off
• 1 cup uneven crumbled firm tofu
• 1 large egg

Miso mixture

• 1 tsp. white miso
• 1 tsp. mirin (Japanese sweet cooking rice wine)
• 1 ½ tsp. soy sauce
• 1 tsp. sugar

Garnish

• 1 tsp. toasted white sesame seeds
• 1 tsp. or 2 pinches katsuobushi (bonito flakes)

Preparation

1. To prepare miso mixture, combine miso, soy sauce, sugar and mirin in a bowl. Mix thoroughly and reserve. If you like it on the sweeter side, add a little more sugar to offset the saltiness of the miso and soy sauce.
2. Remove tofu from its packaging and place on a paper towel to absorb liquid.
3. Over low heat, saut茅 onions and bacon for about one minute or until the onions are slightly translucent, then add the green beans and cook for about 5 minutes. The bacon and onions will get a little crispy.
4. Crumble the tofu on the paper towel by using your fingers to pinch through the tofu. Add the crumbled tofu to the green beans and cook for about 2 minutes to evaporate some of the water content. Stir slightly.
5. Add ¾ of the miso mixture and mix thoroughly. Taste for seasoning. Add the rest of the miso mixture if necessary. Add the egg and stir. Once the egg starts to solidify, place the green bean mixture on a plate.
6. Garnish with sesame seeds and katsuobushi.

The holiday season is here, and 糖心Vlog官方 News is asking members of the University of Hawaiʻi ʻohana to share their favorite recipes. The hope is these recipes and the short stories that accompany them will give everyone some ideas for eats throughout the holidays along with some good feelings of the season.

Hawaiʻi Community College鈥檚 Tori Hiro, a culinary program instructor who was featured at “A Taste of Hilo” in October, shared her family鈥檚 recipe for the traditional Filipino dish: pinakbet.

Hiro said, “During the holidays our family never cooked the traditional holiday meals. We always prepared Filipino food—it’s our comfort food!”

The stew made from pork and a mix of local vegetables, such as squash, pumpkin, eggplant, okra, yard-long beans (otong), and bitter melon, is distinctly flavored with bagoong (a condiment made from salted and fermented seafood).

“This was one of the first dishes my apo (grandfather) taught me how to cook using vegetables grown in their backyard in Laup膩hoehoe,” Hiro said.

Pinakbet

Prep Time: 10 minutes

Cook Time: 20–30 minutes
Total Time: 45–50 minutes
Servings: 8

Ingredients

• 3 tablespoons oil
• 1 pound pork belly – cut into strips
• 4 small onions – julienned
• 10 cloves garlic – minced
• 2 5-inch pieces of ginger peeled and smashed
• 4–6 tablespoons bagoong (add more to taste if needed)
• 6 medium tomatoes – julienned
• 1 small squash (tabungao or togan) – peeled and cut into 1 ½-inch cubes
• 2 cups chicken broth
• 1 tablespoon shrimp dashi powder
• 10 young okras – ends trimmed, cut into halves diagonally
• 2 bunches yard-long beans (otong – ends trimmed and cut into 3-inch lengths
• 6 medium bitter melon – seeded then halved and cut into ½-inch slices
• 4 large eggplant – ends trimmed and cut into oblique cuts
• 1 karabasa (pumpkin) – peeled, seeded and cut into 1 ½-inch cubes
• Cornstarch slurry

Instructions

In a pot, heat oil over medium-high heat. Add pork and cook until browned and fat rendered.

Lower heat to medium and add the onion, ginger and garlic and cook until pork is tender and aromatic.

Add tomatoes and cook for about 3–5 minutes or until it becomes soft and the skins peel off the flesh.

Add bagoong and continue to cook for about a minute.

Add squash, chicken broth and shrimp dashi. Cover the pan and let it simmer for about 2 minutes.

Add yard-long beans (otong), karabasa, bitter melon and eggplant. Season with more bagoong if needed. Cook for about 2 minutes. Add the okra and cook for another 2 minutes or until vegetables are tender yet still a bit crisp.

Taste the sauce and add more bagoong or shrimp dashi to taste.

Thicken Pinakbet with a cornstarch slurry at the end. Thicken sauce to your desired thickness to tighten up the sauce so the vegetables are well coated when serving.

Transfer to a serving plate and serve with rice (inapoy).

Mangan tayon! (Let鈥檚 eat!)

The holiday season is here, and 糖心Vlog官方 News is asking members of the University of Hawaiʻi ʻohana to share their favorite recipes. The hope is these recipes and the short stories that accompany them will give everyone some ideas for eats throughout the holidays along with some good feelings of the season.

In a heartfelt nod to both heritage and sustainability, this plant-based Garlic ʻUlu Mash recipe celebrates Thanksgiving with a Hawaiʻi-inspired twist on classic mashed potatoes. Featuring ʻulu or breadfruit, this dish brings both ʻono (flavor) and meaning to the table for 鈥檚 Kohlby Soong, internship support specialist and facilitator of the M膩la M膩unuunu—a dryland environment that promotes the succession of Native Hawaiian and Polynesian flora and natural resources.

“This Thanksgiving dish is important to me because it allows my ʻohana to eat from our ʻ膩ina and to eat the food of our ancestors,” Soong said. “ʻUlu is an important food to the Hiva Moana (Oceanic) people because this tree crop can sustain a village. It is essential that my family reclaims their ʻono and diet towards a more sustainable Hawaiʻi by eating the foods that are birthed from our soils.”

This recipe begins with a garlic confit, slowly roasted garlic cloves infused in oil, which are mashed together with the ʻUlu, miso paste, and plant-based milk to achieve a creamy texture.

“Making it plant-based, allows for inclusivity for all my family to enjoy and most of them don’t even notice there’s no butter in it because the umami flavor level is there. Try it out!” added Soong.

Garlic ʻUlu Mash (plant-based)

Ingredients

• 4 ʻulu/breadfruit
• 3 bulbs of garlic
• 4 cups of avocado or olive oil
• 2 cups of plain plant milk
• 2 tablespoons of miso paste
• Salt and pepper to taste
• Optional: seasonings (garlic powder, thyme etc.)

Method

Peel the garlic cloves

In a small roasting pan, place the whole garlic cloves, and submerge in oil until covered. Optional: add a sprig of thyme, and a pinch of salt.

Roast garlic on 250F for about 1.5–2 hours (make sure it does not burn).

Wash and peel your ʻulu.

Poke (cube) your ʻulu to about 2 inch cubes. When cutting, soak the cubes in room temp water to avoid browning.

Bring a large pot of water to boil.

Boil the ʻulu for about 30–40 mins (until it is able to mash)

When the ʻulu is ready to mash, assemble all the ingredients into a large mixing bowl and whip it together. Mash the ʻulu, and most of the garlic confit cloves (save some for garnish), add about half a cup of garlic oil, and then the miso paste. Slowly add in the plant milk to your desired consistency.

Season to your liking.

Garnish with leftover confit garlic cloves.

Note: Add the solid garlic cloves into the mixture, avoid dumping all the oil in. You can save the rest of the garlic oil for other future dishes.

The holiday season is here, and 糖心Vlog官方 News is asking members of the University of Hawaiʻi ʻohana to share their favorite recipes. The hope is these recipes and the short stories that accompany them will give everyone some ideas for eats throughout the holidays along with some good feelings of the season.

In 2007, Hawaiʻi Community College Communications and Marketing Specialist Katie Young Yamanaka moved to Hilo from Honolulu, and had her daughter, Ava. Her mom Libby Young, a retired Windward CC professor of English and journalism, started a tradition of flying to Hilo to spend Christmas with Yamanaka and her children (by 2011, Yamanaka had three).

Yamanaka said, “Almost as soon as that annual holiday visit started, this recipe tradition began.”

Every Christmas Eve, Young makes a prime rib roast that she adapted from a recipe out of a cookbook.

“It’s the centerpiece of our dinner table鈥攁 dish Mom says is fool-proof,” Yamanaka said. “The sides may change, but the roast is often accompanied by cauliflower mash, roasted vegetables and lots of creamy horseradish. She uses the drippings from the roast to make a fantastic au jus or gravy, too. What started as ‘let’s just try this recipe and see how it turns out’ is now a delectable tradition that will always remind me of Christmas with my mom.”

Libby鈥檚 Ribby Roast

Ingredients

• 4-rib prime rib roast (about 6 pounds), trimmed of excess fat and tied
• 3 Tbsp. extra-virgin olive oil (and 1 Tbsp. vinaigrette dressing if available)
• 3 Tbsp. minced garlic
• 3 Tbsp. minced shallots
• 3 Tbsp. finely chopped fresh rosemary
• 1 Tsp. finely chopped fresh thyme
• 3 Tbsp. kosher salt
• 4 tsp. freshly ground black pepper
• Creamy horseradish (for serving)

Method

Remove the meat from the refrigerator at least one hour, but not more than 2 hours, prior to roasting to bring to room temperature.

Preheat the oven to 450 degrees F.

In a small dish, stir together the olive oil, vinaigrette dressing, garlic, shallots, rosemary, thyme, salt, and pepper until well combined. Untie the roast and evenly spread the garlic herb mixture on all sides, including between the bones and on the bottom of the roast. Place the roast back onto the bones and tie it up again with kitchen twine.

Place the roast, bone side down, in a heavy-duty roasting pan. Roast undisturbed for 20 minutes. Reduce the oven temperature to 300 degrees F and continue roasting for about 1 1/4 hours for medium-rare. The meat is done when an instant-read thermometer inserted into the thickest portion of the roast, away from the bone, registers 130 degrees F for medium-rare, 140 degrees for medium or 145 degrees for medium-well. Remove from the oven and let rest, tented with aluminum foil, for 15 minutes before carving.

Note: Sometimes we adjust the temperature to 325 degrees F, depending on the size of the roast and timing for when it needs to be served.

Serve with creamy horseradish for that extra zing!

The holiday season is here, and 糖心Vlog官方 News is asking members of the University of Hawaiʻi ʻohana to share their favorite recipes. The hope is these recipes and the short stories that accompany them will give everyone some ideas for eats throughout the holidays along with some good feelings of the season.

糖心Vlog官方 惭腻苍辞补 College of Education EdD candidate Charlie Clausner shared his family’s corn casserole recipe, which was modified from a recipe his mom found in a cookbook.

“I grew up in the cornfields of central Illinois,” Clausner said. “It鈥檚 a great Thanksgiving day dish and always delights. Give it a try!”

According to Clausner, after he made it for friends in Hawaiʻi, they started to ask for it by name.

He said, “The recipe got circulated through some friends, and they called it the ‘Charlie Casserole.’”

Charlie Casserole

(makes 10–12 servings)

Ingredients

• 1 (16 oz.) can whole kernel corn, drained
• 1 (16 oz.) can cream style corn
• 2 eggs, slightly beaten
• ½ tsp. salt
• 1 c. butter, melted
• 1 c. sour cream
• 1 (8 ½ oz.) box corn muffin mix
• 1–2 c. grated Cheddar cheese (optional)

Instructions

• Mix together all ingredients except cheese.
• Add 1 cup Cheddar cheese if desired.
• Pour into greased 9 x 13 inch pan.
• Bake at 350 degrees F for 40 minutes or until set.
• If more cheese is desired, add additional ½ to 1 cup Cheddar cheese on top of casserole when set.
• Bake another 5 minutes or until cheese melts.

The holiday season is here, and 糖心Vlog官方 News is asking members of the University of Hawaiʻi ʻohana to share their favorite recipes. The hope is these recipes and the short stories that accompany them will give everyone some ideas for eats throughout the holidays along with some good feelings of the season.

Candied Okinawan Sweet Potato with Maui Gold Pineapple Compote and Macadamia Nut Streusel is prepared as a side dish for the Salvation Army Thanksgiving luncheon hosted by the every year. It was created by 糖心Vlog官方 Maui College Chef Instructor Craig Omori and further developed with the college鈥檚 students.

Omori said, “This dish is a variation of one that I’ve prepared for my family for Thanksgiving for several years now. The original dish used yams and apples in place of the Okinawan sweet potatoes and pineapple.”

Needed for assembly

• 3–4 lb. cooked purple sweet potatoes
• 4 oz. cold whole butter, cut into ¼ inch thick slices
• 1 cup maple syrup
• To taste—salt
• As needed—spray oil (such as Pam)
• (optional) as needed—mini marshmallows

Sweet Potatoes

Steam or simmer whole sweet potatoes until cooked through. Use a toothpick or bamboo skewer to pierce the potato at its thickest point to determine if it is tender all the way to the center. Cooking time will vary based on the size of the potato but it would typically take 30–45 minutes.

Once potatoes are cooked, allow them to cool, then remove the skin and set aside.

Maui Gold Pineapple Compote

• 16 oz.—fresh Maui Gold Pineapple, peeled, medium dice w/o the core
• 2 oz.—whole butter
• 2 oz.—brown sugar
• ½ t.—cinnamon
• ¼ t.—nutmeg
• Pinch—salt

Method for Maui Gold Pineapple Compote
Melt butter in a small saucepan then add the rest of the ingredients.

Cook over low/medium heat until liquid has reduced and has a “syrup” like consistency.

Macadamia Nut Streusel

• ½ c.—all purpose flour
• ¼ c.—sugar
• ¼ c.—brown Sugar
• ¼ c.—finely chopped macadamia nuts
• ½ t.—cinnamon
• ¼ t.—salt
• 2 oz.—whole butter, melted

Method for Macadamia Nut Streusel
Combine all dry ingredients in a mixing bowl.

Drizzle melted butter over dry ingredients and gently toss with a fork. Avoid overworking the mixture into a paste.

Chill prior to using.

Instructions

Preheat the oven to 350 degrees F.

Spray the inside of a 9×13 baking pan with spray cooking oil.

Slice the cooled sweet potatoes ¼ inch and shingle slices on the bottom of the pan.

Season potatoes with salt and spread pineapple compote over the surface of the sliced potatoes.

Place sliced butter pieces and drizzle maple syrup over sliced potatoes.

Top potatoes with macadamia nut streusel and optional marshmallows if desired.

Bake for 30–40 minutes or until the topping is golden brown.

The holidays and food bring people together. That驶s why we are excited to share more 糖心Vlog官方-mazing holiday recipes from our University of Hawai驶i ʻohana!

We enjoyed some delicious submissions in 2023, including Richard Ramirez鈥檚 chilaquiles, Aunty Coco鈥檚 holiday punch and Elise鈥檚 favorite spicy clam pasta. Check out all of last year’s recipes below.

糖心Vlog官方 News invites members of our 糖心Vlog官方 ʻohana to share a recipe and short write up for the holiday season (to include Thanksgiving, Hanukkah, Christmas, Kwanzaa, New Years and any seasonal event our families celebrate). These will run in 糖心Vlog官方 News November—December.

Each submission should include:

• Recipe
• A short explanation of why it is special or significant to you, or why your family serves the dish during which holiday (one or two paragraphs)
• Photos of the prepared dish and the 糖心Vlog官方 person who is submitting the recipe
• Contact information, name, title, campus, email and phone number for the person who is submitting the recipe

For questions or to submit your 糖心Vlog官方-mazing holiday recipe, contact news@hawaii.edu. We look forward to learning more about you and your holiday traditions and foods and sharing these with others.

糖心Vlog官方-mazing 2023 recipes

• Aunty Coco鈥檚 holiday punch
• Scotty Rhode鈥檚 Rhode-kill chili
• Honey glazed sweet potato, apple banana and candied pecans
• The Pearl鈥檚 Ube Flan—Creme Caramel
• Elise鈥檚 Favorite Spicy Clam Pasta
• Daniel Swift鈥檚 garlic mashed potatoes
• Jacqueline Maly鈥檚 Lemon Squares
• Richard Ramirez鈥檚 chilaquiles

Colette Andrade Fujii, also known as Coco or Aunty Coco, a student support specialist for the at , is spreading holiday cheer by sharing her family’s recipe for holiday punch. The festive beverage in a bowl serves as a centerpiece of celebration where friends and family can crowd around to enjoy the refreshing flavors and “talk-story.”

This holiday punch recipe was passed down to Coco through her mother-in-law, Grandma Carol, and is a staple at the Andrade Fujii holiday parties.

Check out holiday recipes from previous years

“This holiday punch is enjoyed by family and friends during our Christmas party every year,” said Fujii. “Grandma Carol wanted a tasty punch for her party and threw things together. She modified the punch over the years to perfect it. My children fight over this holiday drink every year. The ice cream is the best part.”

The recipe includes a list of ingredients and charges the preparer with achieving the right balance.

“While you look at the ingredients, Grandma Carol does not believe in giving exact measurements,” added Fujii. “She believes that you should trust your taste buds!”

Ingredients

Approximately 1-to-1 ratio Malolo strawberry syrup mixed with water
¼–½ liter 7-up or Sprite
To your liking Vanilla ice cream
To your liking Passion Orange Guava juice (POG)
Ice
Frozen strawberries
Sliced oranges

Directions

1. Follow the instructions for mixing Malolo strawberry syrup and water.
2. Add POG juice and 7-up or Sprite to taste.
3. Add vanilla ice cream and ice.
4. To top it off, add the frozen strawberries and sliced oranges. Enjoy!

(Please enjoy this tongue-in-cheek, cookoff winning, recipe)

Professor and retired Fire Chief Richard “Scotty” Rhode, who serves as the Program liaison, shared what he called, “a (not necessarily) holiday recipe that is a favorite in the Rhode abode.”

The recipe is also available in Rhode’s Firehouse Favorites recipe book.

“Not only is it tasty, but food prices being what they currently are, this is the perfect solution for destitute foodies—protein galore available on a street near you,” said Rhode. “Invite your neighbors and make it a cul-de-sac party.”

Ingredients

16 oz. Contadina tomato sauce
1 Tbsp. Hawaiian salt
3 tsp. oregano
4 lbs. fresh road-kill (or meat of your choice)
2 hot Gouveia鈥檚 Portuguese sausages
2 Primo beers or 750 ml zinfandel
2 jalapeno peppers; chopped (Safety note: Do not use Hawaiian chili peppers)
4 cans kidney beans (if you don鈥檛 mind sleeping alone)
2–4 Tbsp. chili powder
4 cloves crushed garlic
1 Tbsp. green onions; finely chopped
1 tsp. black pepper
1 Tbsp. cumin powder
2 Tbsp. chopped bell pepper

Check out holiday recipes from previous years

Directions

1. Grind up 4 pounds of fresh road-kill. Just about anything is acceptable (armadillo, rabbit, possum, chicken, unidentified…), but stay away from skunks since their odoriferousness may have a negative effect on the final result. If you live in an area where there’s not much highway traffic, or where urbanization has scared off all the critters and your neighbors keep their pets indoors, then you can use all the following meats as a substitute:
   2 lbs. ground beef (chili grind)
   1 lb. venison or pork (chili grind)
   1 lb. ground Italian sausage
   12 oz. Mexican chorizo sausage
2. Mix all the meat in a large kettle.
3. If using the “substitute” ingredients above, then cut open the chorizo wrapping and squeeze out the contents into the mixture of the 4 lbs. of other meats.
4. Brown the meat, stirring occasionally to mix well.
5. Once the meat has browned, add the tomato sauce, beer or wine and all of the seasonings. (It is a good idea at this early juncture to use only half of the chili pepper and oregano and reserve the rest until later so that you can season to your taste.)
6. Cook over low-medium heat for 30 minutes, stirring occasionally to prevent sticking, then reduce heat to low and cover.
7. Cook covered for 1 hour, stirring from time to time.
8. Sample for taste, increase seasoning as desired, and cook on low for another hour, stirring occasionally.
9. Sample again and add additional cumin, chili pepper, oregano, jalapenos or critters to suit your taste;
10. Turn off heat and place in the refrigerator overnight.
11. Reheat on the following day and serve.
12. For an especially tasty presentation, serve up in bowls and sprinkle the top with chopped white onions and shredded Monterey Jack and cheddar cheeses.

Yield: 6–8 servings

Suggestion: Serve with ice cold Kona Lager and a side order of Pepto Bismol.

The holiday season is here, and 糖心Vlog官方 News is asking members of the University of Hawaiʻi ʻohana to share their favorite recipes. The hope is these recipes and the short stories that accompany them will give everyone some ideas for eats throughout the holidays.

The Honey Glazed Sweet Potato, Apple Banana and Candied Pecans recipe was created by 鈥檚 Chef Alan Tsuchiyama and the of the American Regional and Sustainability course. It utilizes local honey produced by 鈥檚 program. The combination of warm candied pecans, honey-coated, oven-baked sweet potatoes, and apple bananas captures the essence of coziness and joy throughout this festive season.

“I recommend using locally sourced ingredients as much as possible,” Tsuchiyama said. “Using local products both elevates the flavors of the dish and supports our local farmers and agriculture. The honey used in this recipe came from 糖心Vlog官方 Hilo鈥檚 apiary and represents a connection between what we cook and our community.”

Honey Glazed Sweet Potato, Apple Banana and Candied Pecans

Yield: 3 ½ lbs.

Ingredients
4 lbs Sweet potato, cut into 1-inch cubes
½ C. Oil
1 C. Honey
¾ C. Butter, sliced
2 Apple bananas, rondelle cut, ½ inch thick
Candied pecans as needed

Directions

1. Mix the sweet potato with the oil.
2. Place on a sheet pan.
3. Bake in a 450°F oven until cooked and slightly caramelized around the edges.
4. While sweet potatoes are baking, heat the honey to a simmer and remove from heat.
5. Slowly whisk in the butter a little at a time to the hot honey to form an emulsion. Do not stop stirring. Stir until all the butter has been added into the hot honey.
6. When the potatoes are done, pour honey mixture over the cooked sweet potatoes.
7. Gently fold and glaze the potatoes with the honey mixture.
8. Place into desired serving dish and garnish the top with sliced apple bananas and candied pecans.

Check out holiday recipes from previous years

Candied Pecans

Yield: 4 oz.

Ingredients
4 oz. Pecans
2 oz. Sugar
Oil as needed to deep fry

Directions

1. Cook the pecans in boiling water for 3 to 5 minutes.
2. Drain pecans.
3. Immediately place the drained and still damp pecans into a bowl and toss with the sugar to form a light coating of melted sugar.
4. Deep fry the nuts in 300°F oil until golden brown.
5. Remove the nuts from the oil and spread on a pan lined with parchment paper. Be careful; the caramel on the outside of the pecans is extremely hot.
6. Cool completely and serve.