*PRE-ORDER YOUR HOLIDAY MENU WITH A MANAGER AT THE STORE OR BY PHONE AT: 742-2323. PICK UP IS ON NOVEMBER 26th ALL DAY AND NOVEMBER 27th UNTIL NOON.
- Diestel Free Range UNCooKED Turkey (10-12 lbs. OR 14-16 lbs.) – $7.14/lb. (Gluten Free)
- Curried Pumpkin Soup with Croutons (Quart serves 4-6 ppl) – $11.95/qt.
- Maple Roasted Yams & Carrots (Quart serves 4-6 ppl) – $15.95/qt. (Gluten Free)
- Brussel Sprouts with Bacon Lardons (Quart serves 4-6 ppl) – $16.95/qt.
- Cranberry Relish (Pint serves 4-6 ppl) – $7.95/pt. (Gluten Free)
- Classic Stuffing with Dried Fruit, Celery & Sage (Quart serves 4-6 ppl) – $11.95/qt.
- Traditional Madeira Gravy (Quart serves 6-8 ppl) – $12.95/qt.
- Olive Oil Mashed Potatoes (Quart serves 4-6 ppl) – $12.00/qt. (Gluten Free)
- Pull Apart Rolls (6 rolls) – $8.00 for 6 rolls
- Classic Pumpkin Pie, Walnut Tart or Pumpkin Cheesecake (8 in. serves 6-8 ppl) – $16.00 each
Candied Ginger and Pumpkin Cookies
yields 36 cookies
- 1 stick or 1/4# unsalted butter
- 3/4 cup sugar
- 1/2 cup packed brown sugar
- 1 1/2 cup pumpkin puree
- 1/2 cup diced candied ginger
- 1 tsp. vanilla extract
- 1 whole egg
In a standup mixer fitted with a paddle cream the soft butter and both sugars till smooth. Incorporate the pumpkin, ginger and vanilla and add the egg last.
Blend in the following dry ingredients:
- 2 1/2 cups AP flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. cinnamon
- 1 tsp. ground cloves
- 1 tsp. nutmeg
- 1/2 tsp. salt
Spoon large tablespoons of the dough onto sprayed parchment lined cookie sheet and with the palm of your hand slightly press each cookie. Bake 20 minutes at 350˚ and cool before drizzling the cream cheese frosting over them.
- 3/4 cup powdered sugar
- 4 oz. cream cheese
Sift the powdered sugar over the softened cream cheese and use a pastry bag with a small tip to apply the frosting.
- 1 1/2 cup boiling water
- 1 cup molasses
- 1 tsp. baking soda
Mix thoroughly and cool to just warm.
- 1/4 # or 1 stick unsalted butter
- 1 cup packed brown sugar
- 1 whole egg
With a paddle on a stand mixer cream the butter and sugar. Add the egg and mix completely. Blend in the molasses mixture.
Sift the dry ingredients together and add the dry to the wet to form a batter.
- 1/2 tsp. salt
- 2 tsp. ground ginger
- 1 1/2 tsp. cinnamon, yes- ground
- 1/2 tsp. clove
- 2 1/2 cups AP flour
- 1 Tbs. baking powder
Butter a 9 inch springform pan and line the bottom with a fitted piece of parchment. Butter that, also and set into a 350˚ oven to bake until a toothpick comes clean.
Pumpkin Dream Cake with Cinnamon Maple Cream Cheese Frosting
Yield: 3 layer cake
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 (15 oz) can pumpkin
- 1/4 cup vegetable oil
- 1 cup milk
- 12 oz (1 1/2 packages) cream cheese, softened
- 3/4 cup unsalted butter, softened
- 3 tablespoons pure maple syrup
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 6 cups powdered sugar
Preheat oven to 300°F. Grease 3, 8-inch round cake pans. Set aside. In a medium bowl, mix flour, baking soda and salt. Set aside. In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk. Divide batter evenly into prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and immediately place in freezer for 45 minutes. (This keeps the cake moist by immediately stopping the baking so the cake does not continue to bake when you remove it form the oven.) For the frosting: In a large bowl, cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners’ sugar and beat on low speed until combined, then on high until frosting is smooth.
yields 16 muffins
- 6 whole eggs
- 1 cup safflower oil
- 1# 1 1/2 oz. pumpkin puree- unsweetened or spiced
- 21 oz. sugar
Mix till smooth.
In another bowl mix but don’t sift:
- 1 1/2 tsp. salt
- 1 Tbs. baking powder
- 1 1/2 tsp cinnamon
- 1 1/2 tsp. ground ginger
- 1 1/2 tsp. ground cloves
- 1 1/2 tsp. nutmeg
- 1 1/2 tsp. baking soda
- 12 oz. AP flour
Add to the wet ingredients. Spoon 3/4 of the way up the sides of buttered muffin tins and bake at 350˚ till a toothpick comes out clean, about 20 minutes.
Aloha Living Foods Devotees!
All of a sudden that time of the year is bursting onto the scene, as the coolness of the north winds descend on our Island Paradise and necessitate another blanket or two. It was a chilly 62˚ this morning- burrrr….
Pondering the traditional, along with the unusual adaptations of holiday offerings and celebrations, let’s start with the center piece – the protein du jour – our turkey for the main meal. We, at Living Foods, are offering the Diestel Turkey this year. This is the best, tastiest, moistest and organically raised bird available. And never frozen! Available in two sizes, 10-12 lbs. and 14-16 lbs. The quality of the bird is most of the game!
There are many approaches to getting the turkey on the table, all of which have their particular merits and drawbacks:
The traditional and most common turkey preparation is oven roasting. With stuffing in its cavity and all trussed up and seasoned, this seems to be the most user friendly approach while being handsomely presentable. Into the oven, timely basted with its own juices, it allows for a near perfect bird. Smaller turkeys are quicker to roast to completion, whereas the larger ones take longer and are subject to drying out as the time required to finish dries out the white meat of the bird. Look in the bottom of the pan, all that juice and taste, well that goes for gravy, you say. But how to put that lost taste and moisture back into the turkey??? Hmmmm. Some roast the bird on its breasts, with breasts on the bottom forcing those juices into the driest part of the bird. It’s a worth a look anyway.
Roasting in Clay
This age old method of baking chicken, or other small birds, involves an enclosure of ceramic clay. Chinese in origin, the bird is first stuffed, trussed, carefully pan-seared if possible in hot oil to help lock in the natural flavors and valuable juice and browned to make it presentable. It’s then seasoned and covered in parchment and encased in a covering of potters clay, whether it’s low fire terra cotta or a higher clay body such as stoneware. Set it into a pan to catch the inevitable leaking of juices. Roast it off and test the internal temperature, as with all meats with a thermometer, probed into the depths of the turkey, and voila! It actually steams and most of those tasty juices circulate right back into the bird. Depending on the efforts you put into the decoration of the clay, when presented at the table, and ceremoniously and carefully opened, it is quite the show! This is my favorite preparation.
In 1982, Hurricane Iwa saw the local advent of the grill as the popular and storm induced cooking method for day-to-day cooking, as we had no power to cook with. Since the hurricane occurred around Thanksgiving, the grill came into play with much success. It seared and cooked the meat. With the lid closed, and in time, it produced a very tasty and succulent product indeed. Picking up flavor nuances from the wood of choice, this, if watched and tended to, seems to be a step up from oven roasting. With the ability to save the juices by setting it into a pan to capture those essences, this might be the method for you if you have access to forgiving and favorable weather and a grill.
Taking a departure from common turkey cooking methods, steaming is a bit awkward for most cooks to set up, and it requires care and space to do properly. Fashioning an enclosure large enough to cover the bird is problematic for most home cooks, and if done on the stoves’ burner, takes up valuable space for other things. I would first sear the bird, stuff and season, and set the bird in a pan to catch those precious juices, and then into the pan with whatever liquid used to create the steam. Cover tightly with a lid or parchment and foil, adjust the heat and let the steam do the work. Feel free to season the water with whatever fancies you. This is where you can make a vast difference in the taste to your turkey, and tie it in or contrast it to the other dishes you are making, to accompany the bird at the table.
Remember that steaming is quick and hot. Take great care when handling, as steam heat is wickedly dangerous.
Most often cooks do not have the equipment, or ability to accomplish this type of cooking. Without the experience in frying, large cuts of meat should understandably be avoided. It bubbles up with threatening, overflowing hisses and pops as it starts.
Common sense has it that the dangers outweigh the advantages. Oily? Messy? Acceptable method to your guests? These issues rightfully should be considered. But, it has its merits. It quickly sears the entire bird so those juices stay put, inside the meat where it does the most good. I’m told it rises way above the results of the other methods and is the superior bird. But, where’s the gravy, you may ask? That’s a problem and you can’t stuff the bird, either. And as for the safety and the inherent mess to deal with, I’d reserve this for the professionals. Worth ordering, if you see someone doing it.
According to the University of Illinois thawing, the bird safely requires a modicum of common sense.
- Thaw the turkey in its original wrap on a tray placed in the bottom section of the refrigerator.
- Allow about 24 hours of defrost time for every 5 pounds of turkey. Example: a 20-pound turkey will take 4 to 5 days to thaw.
- Do not thaw on the counter. Thawing at room temperature increases the risk of bacteria growth.
- At room temperature, bacteria on the turkey can grow rapidly when the outside portion of the bird begins to thaw. These bacteria can multiply to dangerously high levels producing toxins that cooking may not destroy.
Use a meat thermometer inserted into the innermost part of the thigh. A whole turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.
See you at Living Foods! — Chef Michael Simpson
Get your free-range turkey for Thanksgiving at Living Foods today! We have slow-grown, grain-fed turkeys from the Diestel Family Ranch in Sonora, CA. Diestel Turkey Ranch is committed to farming practices that are respectful to the animals and the land, that result in a wholesome, delicious turkey. The turkeys are fed the finest, 100% vegetarian U.S. sourced grains, and they never administer growth stimulants, antibiotics or artificial flavors. The turkeys are tender, juicy and gluten-free. Come into Living Foods and pre-order your turkey for Thanksgiving today, or you can call in to 808-742-2323. Ask for a manager in the store, and they can put your order in for you. Pick-up will be from 7am to 9pm on Wednesday, November 26th or 7am to 12pm on Thursday, November 27th (Thanksgiving Day). We have uncooked 10-12 lb. and 12-14 lb. turkeys available at $7.14 per pound. Also, please see our succulent Thanksgiving menu in the store to add on delicious side dishes to accompany your turkey like curried pumpkin soup, maple roasted yams and carrots, or a classic pumpkin pie. You will be thankful you did!
- 2# Green Cabbage
- 1# Red Cabbage
- 3# Cooked Chicken Breast
- 1# Peeled and grated carrots
- 1# Red bells- julienne
- 3 Bunches of Cilantro- chopped
- 2 Bunches of Green onion- sliced on the bias
- 4 TBS Sesame seeds- lightly toasted
- 1 ½ cups Peanuts- toasted and lightly chopped
- 1/2# Fried Noodles
- ½ cup Sesame Oil
- 2 cups Rice Wine Vinegar
- 1 cup Orange Juice
- ½ cup Sugar or to taste
- ½ cup Soybean Oil
- Salt and pepper to taste
Julienne the cabbages and slice the cooked chicken. Add both to a large bowl with the carrots and bell peppers. Whisk the ingredients for the dressing in a separate bowl.
Dress the salad tossing lightly. Garnish the salad with the cilantro, green onions, peanuts and topped off finally with the fried noodles.
- 4 Tbs. unsalted butter
- 3 cups peeled chopped onions
- 2 Tbs. peeled minced garlic
- 3 Tbs. peeled minced ginger
- 4 Tbs. orange zest
- 1/2 Tbs. ground toasted coriander
- 1/2 Tbs. ground toasted cumin
- 1/2 tsp. cayenne
- 4 cups peeled and sliced carrots
- 1/2 cup white wine
- 1 cup orange juice
- 8 cups chicken stock
- salt and black pepper
- 6 Tbs. chopped cilantro
Melt the butter in a heavy bottomed pot and add the onions- sweat them for 5 minutes till translucent but not brown. Add the garlic and ginger and with the flame still on low cook for an additional 2 minutes to bloom them. Add the zest and the spices and treat them likewise. Turn up the heat, add the carrots and stir it all up. After a half a minute or so splash it with the wine and the orange juice. Once that hits you in the face stir in the stock and bring it to a low and careful boil. When the carrots are soft after (about 45 minutes), it’s time to puree the soup either with a hand blender or by straining the solids off and pureeing them in a food processor and blending it back into the liquid. Season to taste and add the cilantro.
As an option you can dollop or squirt a ribbon of spiced yogurt or creme fraiche on the top of the soup when you serve it. Make it nice as life is precious.
- 4# washed blueberries
- 1 lemon zested
- 1/4 cup lemon juice
- water to cover
- 1 cup Marsalla
- 3 cinnamon sticks
- 1 cup sugar or to taste
- 1Tbs. salt
- 6 Tbs. arrowroot in 1/2 cup water
- honey/lemon yogurt as garnish
- 1# soft butter
- 4 C. sugar
- 10 eggs
- 10 C. AP flour
- 4 C. almonds- toasted and chopped
- zest of 2 lemons
- 3 Tbs. toasted anise seed
- 2 Tbs. baking powder
- 3 Tbs. salt
- 4 Tbs. vanilla
- 2 C. sultanas
- 2 C. dried cranberries
Beat butter and sugar 3 minutes until fluffy. Beat in eggs 1X1; add rest of ingredients.
Shape into logs 1 1/2” in diameter and the width of the short length of a sheet pan.
Fashion parchment covered foil barriers to place between the logs on the parchment lined sheet pan and bake at 325˚ for 30 or more minutes until firmed up and slightly browned.
Carefully remove to a cutting board and slice with the serrated knife into 1/4” thick cookies on a slight bias approx. 3” long.
Set on parchment lined sheet pans and bake at 250˚ till completely dry.
This is a great gift, or item to bring to a party. I suggest using a fun bag to place them in and tie with ribbon.