Honolulu Star-Bulletin du lieu suivant : Honolulu, Hawaii • 47

Star-Bulletin Wednesday, June 3, 1987 New ideas for boneless chicken 2 IrjJCT Ducky decadence 3 Making breakfast special 4 How to fold an elegant napkin 6 i ss aesor hqiled His salad's never tossed out Request 3 tesX Searching for a replacement for a favorite lost recipe or trying to track down a recipe for some dish you really enjoyed? Maybe we can help. Send your recipe requests to By Request, Honolulu Star-Bulletin. Food Section, P.O. Box 3080, Honolulu, HI 96802. Please provide information to help us find the recipe such as where and when the recipe appeared, as well as ingredients in the dish or recipe.

Sorry, but we are unable to answer requests for specific restaurant or bakery recipes. And we are unable to take requests by telephone or answer individual requests by mail. By Jeanne Ambrose Star-Bulletin Food Editor JANE Komori is looking for a recipe for andagi. She says it contains orange rind. The recipe was published in the newspaper years ago, but she can't find her clipping.

Does anyone have that recipe or a similar one? By Jeanne Ambrose Star-Bulletin Food Editor WITHOUT Prohibition, Caesar salad may never have been created. But when hordes of thirsty guests crossed the California border to Tijuana on a hot Fourth of July weekend, the owner of Caesar's Hotel wasn't expecting such a crowd. Hollywood luminaries and others who liked to imbibe were lured across the border where alcohol could legally be obtained. However, on July 4, 1924, they came in such numbers that Caesar Cardini "simply wasn't prepared for that many people," said his daughter, Rosa Cardini. When he realized his supply of fresh vegetables wouldn't serve the crowd, he knew he had to improvise.

So, he gathered up some of the staples kept in all good Italian kitchens and decided to give the dinner guests a show as well as a meal. He took romaine lettuce, garlic-flavored oil, lemons, eggs, Parmesan cheese and Worcestershire sauce and went to work. Then, in the middle of the dining room, Cardini created the salad that now bears his first name. However, there now may be hundreds of variations of the original Caesar salad, Rosa Cardini said. She was in Honolulu recently to check on the distribution of a line of salad dressings her father established about 20 years ago.

She heads Caesar Cardini Foods Inc. in Los Angeles. While in Hawaii, she shared the recipe for the first Caesar salad. When her father made that salad, he used only the tender, inner leaves of romaine lettuce. He did not break up the leaves and people often ate it "with the fingers, one leaf at a time," she said.

There were no anchovies in the salad and the eggs used were coddled boiled for 1 minute not raw. The secret is in the sequence of preparation, Rosa Cardini said. She shakes her head in dismay when describing alleged Caesar salads she has seen prepared. "Sometimes they'll drop all the ingredients in a bowl, whip it up and then add the romaine. That's not how my father did it at all." Not only that, some tableside salad makers are so caught up in putting on a show that they toss the salad with a vigorous flourish.

"If you get too dramatic, you will bruise the she said. "It should be done in a roll-toss a gentle under and over motion like the rolling of a wave." And, for heaven's sake, don't add anchovies. Although many Caesar salad recipes call for anchovies, they were never in the original version. "I like anchovies, but not in Caesar salad," she said. Turn to Page E-6, Col.

1 1 -tS-Vv ItlllllBf 'fziml i'S This one's the real thing By Craig T. Kojima Star-Bulletin WW a little bit of effort, an old-fashioned homemade layer cake may look like this one from Mary Catherine's Bakery being shown off by Kelly Wong. Bake cakes from scratch for old-fashioned flavor HOW about a recipe for Cajun rice and Cajun chicken? S. Lau is especially interested in the Cajun rice, but hasn't been able to find a recipe. Readers? nr -Ml LARRV Julian Jr.

came through with a recipe for Sesame Peanut Candy in response to a recent request. And another reader sent in a slightly different version called Chinese Sesame Seed Candy. Here are those recipes. SESAME PEANUT CANDY 1 tablespoon butter lA. cup light corn syrup 1 tablespoon white vinegar l'i cups roasted unsalted peanuts 1 cup sugar A cup water Vt cup toasted sesame seeds Completely grease, the sides of a small saucepan with butter.

Then combine any remaining butter with the sugar, syrup, water and vinegar. Stir this mixture gently over medium heat until the butter melts, about three minutes. Cover and bring to a boil over medium-low heat; simmer for 5 minutes. Grease an 8-inch square baking pan. Sprinkle the bottom of the pan with half of the toasted sesame seeds.

Remove the saucepan's cover and insert a candy thermometer. Cook without stirring until the firm ball stage (245 degrees), about four minutes. Turn the heat off and stir in the peanuts. Spread the candy evenly in the prepared pan over the sesame seeds, then sprinkle the remaining sesame seeds over the top. Let set for 30 minutes.

Cut 1-inch sections diagonally, then across again to form diamond shapes. For best results let set for 15 more minutes after cutting. Re-cut the diamond pieces in pan, remove and wrap individually in waxed paper. CHINESE SESAME SEED CANDY 2 cups sugar Vs cup white vinegar 4 teaspoons water cup sesame seeds, toasted I1 cups (about 8 ounces) roasted unsalted skinless peanuts i Combine sugar, vinegar and water in medium saucepan. Cook over low heat, stir i 7 Here's the authentic version of Caesar salad created by Caesar Cardini in 1924.

CAESAR SALAD 2 medium heads of romaine lettuce (discard outer leaves) 'i teaspoon freshly ground pepper teaspoon sail 6 to 8 tablespoons Parmesan cheese (fresh grated, if possible) 2 coddled eggs (raw eggs boiled 1 minute) 8 to 10 drops Worcestershire sauce Juice of 2 medium lemons 4 ounces garlic-flavored oil, recipe follows cup croutons, recipe follows Break romaine lettuce (cold, dry and crisp) into 2-inch lengths, or use whole inner leaves. Then pour 4 ounces of garlic-flavored oil over the lettuce. Sprinkle pepper and salt over the lettuce. Toss gently 2 or 3 times. Break coddled eggs and add 8 to 10 drops Worcestershire sauce and the juice of 2 medium lemons.

Toss 2 or 3 times. Sprinkle 6 to 8 tablespoons of Parmesan cheese over salad. Add Vz cup of croutons, toss once again. Serve immediately on chilled dinner plates. Serves 4.

GARLIC-FLAVORED OIL 4 to 5 large garlic cloves Vit cup olive oil 'i cup vegetable oil Marinate the garlic cloves in the oils. Cover and let sit 4 to 5 days. Remove garlic. After you remove the cake pans from the oven, let them stand on a wire rack for five minutes before inverting them to remove the cake. Otherwise, you may lose part, of the bottom if the cake is a very tender one.

Make sure the cake is completely cold before slicing it into layers or frosting it. "Folding" is a process in which flour or egg-yolk mixtures are added to beaten egg whites. The heavier ingredient is poured on top of the egg whites gradually and sliced down into the mixture with a spatula. When you feel the bottom of the bowl, turn the blade of the spatula so it is flat and lift the egg-white mixture to the surface. There is no substitute for this process, and no machine can do it for you.

However, I often find it helpful to add a Va-cup of the sugar called for in the batter to the egg whites after they are beaten, sifting the sugar in gradually until the whites make a thick, glossy meringue. The meringue mixture is sturdier than plain beaten egg whites, and so easier to fold. Thread, soft ball, hard ball and crack are terms for testing the state of a sugar syrup. To perform the test, have a shallow cup of very cold water beside the stove. "When you think the syrup, has boiled enough, Turn to Page E-5, Col.

1 ring just until sugar dissolves. Cook without stirring until mixture- boils. Boil mixture without stirring until golden and reaches 295 degrees to 300 decrees on Rosa Cardini says hold the anchovies in Caesar salad. CROUTONS 2 loaves day-old white bread 3 4 cup garlic-flavored oil Remove crust from bread and cut bread into cubes. Place cubes in large roasting pan, dribble with the oil and flip lightly to coal.

Bake in a 250-degree oven for 30 minutes, flipping cubes every 4 or 5 minutes to prevent burning. candy thermometer or hard crack stage about 10 minutes. While sugar mixture is boiling, crease an ll-bv-7-lV2-inch baking Dan. SDrinkle half Herb vinegars are rediscovered By Rosemary Knower The Baltimore Sun WHEN I was young. 1 could tell which side of the family -we were visiting from the fragrances drifting from the kitchens.

It was a big family, and it never did things by halves. When my mother's people came there would be fried chicken and leatherbritches beans and Aunt Flo's caramel layer cake. When my father's family returned the visit, there would be fried soft crabs and fritters and Aunt Irma's coconut layer cake. I grew up thinking layer cakes were the measure of a lavish cook. They were on the table at funerals, weddings, reunions and graduations.

They were offered as gifts for the first call on new babies and young marrieds, and for visiting maiden aunts. At picnics and dances and Grange meetings and church suppers they were enthroned in colorful splendor on a separate table, and they all had beautiful names: Angel Food, Devil's Food, Sunshine, Queen Mary's Sponge, Marble Cake and Velvet Cake. My first serious attempt at grownup cooking was a seven-layer cake with three kinds of filling, frosted with cream and decorated in four colors. I presented it to my father on the 10th anniversary of the D-Day landing in Normandy, to celebrate his surviving shot and shell to come back to us. If he thought it an odd tribute, he never said so.

He knew the importance of praising the cook, just as my mother knew that helping me through the mistakes and messes was the only way to instill confidence in the fledgling baker. For those who didn't have that kind of special help as a child, baking from scratch is still easy if you remember the following basics: Always preheat the oven, and place the oven rack in the middle position. Good air circulation and correct temperatures are essential for the cake to rise evenly. Use the right pan for the cake. Cake pans are measured across the bottom, and are frequently stamped with their sizes.

Too wide or too small a pan will make the cake's texture uneven. Prepare the pans with butter and flour, or cooking parchment, before you mix the batter. Cake batter will lose a bit of its lightness if it has to wait to go into the pan or oven. All ingredients should be at room temperature before mixing (unless the recipe specifically says otherwise). This is especially important for creaming shortening and sugar mixtures and for beating eggs.

Don't open the door for the first 20 minutes of baking. The rush of cold air may cause the cake to fall. Test for doneness, after observing the baking times specified, by inserting a broom straw or toothpick into the center of the cake. If it comes out clean, the cake is done. I prefer the touch test to the broom-straw method tap the center of the cake lightly and quickly with your finger.

(Don't burn yourself reaching into the oven!) The cake will bounce back when it's done. If it still yields softly, it needs a little longer. of sesame seeds on bottom and all of peanuts evenly into pan. Pour sugar mixture over nuts in pan. Smooth surface-with the back of a greased wooden spoon.

Sprinkle remaining sesame seeds over. Cool slightly. While candy is still warm, cut into 2-inch-by-l-inch pieces. Cool completely. Remove from pan.

Makes 2Vz to 3 dozen pieces. fUITE a few people responded to Vv Emilye Zdvoracek's request for Guava Catsup, including Luverne Buchele, Leigh-ton Akita. Mrs. R.E. Burt and Flo Stanley.

Most of the recipes were similar so we're running the one that originally came from a pamphlet of the Home Service Department of the Hawaiian Electric Co. about 45 years ago. Another reader also sent in another Hawaiian Electric Co. recipe for Guava Jam. 1 GUAVA CATSUP 3 cups guava pulp 6 tablespoons chopped onion 1 teaspoon whole cloves 1 stick cinnamon, 2 inches long 1 teaspoon whole allspice cup sugar cup vinegar I to 3 small Hawaiian peppers 1 clove garlic finely chopped To freshly sieved or canned guava pulp, add onions, spices, sugar and vinegar.

Cook two hours or until of catsup consistency, stirring frequently. Strain mixture through a sieve, add a few drops of red food coloring. Pour into hot sterilized bottles and By Susan L. Anderson Gannett News Service WHEN an American woman goes to France, she usually brings back a little something for herself, something she can't get at home, something that will remind her of the magic of Parisian nights, the glamour of the restaurants, the spell of the country chateaux. Ann Hand of Tucson, brought home a crock of vinegar.

"I paid more than $20 for this bottle and that was several years ago," she says, holding the heavy white bottle to her bosom the way a mother holds a child. "At the time I though how extravagant I was. But when I finished the last of the vinegar in the bottle, I found the So I have been making my own vinegar in this bottle all these years." "Mother," the culture upon which vinegar feeds, in a bottle of vinegar is what a pearl is to an oyster. It's rare. It's also the very essence that causes wine to sour and become via aigre sour wine.

Vinegars, which originated in China 3,000 years ago, have character just like wines. Most vinegars are made from wines, although juice from fruits other than grapes can be used in the process, as well as malted grain, sugars and honey. There are several types of vinegars distilled, wine, cider, malt, herb and fruit, according to Julee Rosso and Sheila Lukins, authors of "The Silver Palate Cookbook." Malt vinegar has not become as popular in the states as it is in England. Balsamic vinegar is in a class by itself. It is made in Modena in northern Italy from local wines and musts (unfermented grape juice).

Law demands it be aged for 10 years. The aging is accomplished in barrels turned of precious woods. The resultant vinegar is mahogany-colored and has a mellow herbal flavor. Vinegars of many varieties are being discovered and rediscovered by American cooks, who are dabbling in new tastes and techniques always with an eye to beauty and freshness of presentation and healthful, low-calorie foods. The basic vinaigrette, according to Hand, is normally three-to-one oil to vinegar.

BASIC VINAIGRETTE teaspoon salt 1 tablespoon vinegar 4 teaspoon freshly ground pepper Optional herbs: chives, parsley tarragon 1 teaspoon Dijon-style mustard 1 clove garlic, crushed 3 tablespoons oil In a small bowl or jar mix the salt, vinegar, pepper and herbs. Blend thoroughly with whisk. Add mustard and garlic; whisk well. Add oil. Whisk well or shake in covered jar.

Pour over greens just before serving and toss gently to coat each leaf evenly. The flavor of the vinaigrette may be changed dramatically depending on what type of vinegar and oil is used and whether or not garlic and mustard are added. teal. Yields 2 pints. GUAVA JAM Distilled vinegar is strongly acidic and made by distilling alcohol from grains.

It is used largely for pickling. Wine vinegar is made by fermenting red and white wines and sherry. It is prized for marinating meats and dressing salads. The fruit vinegars popular in nouvelle cuisine have light flavoring of blueberries, raspberries, blackberries, even peaches. Tarragon, thyme, oregano, peppercorns, mint, rosemary, chervil, dill and other flavors are steeped in wine vinegars until the liquid is perfumed.

They are readily made by the home cook. Cider vinegar is made from apples and has been an American staple. Ljifix 3 cups of unsweetened, cooked or can ned guava pulp with 3 cups of sugar or 3 cups frozen guava puree with 2V cups sugar. Cook until thick, stirring frequently. Pour, into hot, sterilized jars.

Cool and seal with, hot melted paraffin. In 'addition to the recipe he sent in for guava catsup, Leighton Akita also thought readers might be interested in a recipe for guava-papaya jam. So here's his recipe..