Tag: diy

DIY: Dreamcykle Smoothie

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DIY: DREAMCYKLE SMOOTHIE

Course: Drinks
Servings: 4 People
Author: Kauai Juice Co.

Equipment

  • Blender
  • Cheesecloth Or Nut Milk Bag

Ingredients

  • 2 lbs. Coconut Meat (From mature green coconuts. Ideally quarter-inch thick with a semi-soft/hard consistency. Roughly two coconuts’ worth.)
  • 5 Cups Fresh Coconut Water
  • 15 Cups Tangerine Juice
  • 2 Tbs. Tahitian Vanilla

Instructions

  • Blend together 1⁄2 lb. coconut meat with coconut water. Blend on high for 1 minute.
  • Strain through cheesecloth and discard pulp. Repeat three times with 1⁄2 lb. coconut meat and tangerine juice. Add in vanilla and stir.
  • Chill and enjoy.

 

DIY: Make Your Own Coconut Milk

 

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DIY: MAKE YOUR OWN COCONUT MILK

Photography by Alexis van Dijk
Once you’ve tasted this homemade coconut milk, you’ll never go back to canned. Traditional recipes call for plain water, while this method combines the juice of young, sweet coconuts with the rich mature coco, for unique alchemy we can’t get enough of. Use it for the "wow factor” in soups, gravies, ice cream, and more.
To learn more about the different ages and uses of coconuts check out www.coconutinformation.com.
Course: Drinks
Author: Ryan Burden

Equipment

  • Machete, Cleaver, Or A Smooth Stone
  • Bowl
  • Coconut Tool Or Butter Knife
  • Blender
  • Nut Milk Bag Or Cheesecloth

Ingredients

  • 1 Mature “Brown” Coconut (Husked)
  • 1-2 Sweet “Spoonmeat” Coconuts

Instructions

  • Open husked, brown coconut by tapping firmly around the “equator” (think of the three eyes as the North Pole). You can use the back of a machete, cleaver, or even a smooth stone. Catch the juice in a large bowl, set aside.
  • Remove the meat using a coconut tool or butter knife, being careful to not force it too hard.
    Tip: Place halved coco in a warm, sunny spot for 1-2 hours; the meat will pop out much easier.
  • Fill the blender halfway with coconut meat, cut into 2” chunks. Add saved coco water and top with the juice of young, sweet coconuts.
  • Blend on high speed for 30 seconds.
  • Strain out fiber by pouring it into a nut milk bag and squeeze out “milk.”
  • Serve or jar and refrigerate (keeps up to three days if cold and un-opened). The cream will rise after a few minutes, which you can utilize as a substitute to heavy cream in any favorite recipe.

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DIY: Homemade Butter

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DIY: HOMEMADE BUTTER

Photos by Monica Schwartz
One of the easiest things to make is your own butter. It becomes even more exciting when you add any number of flavors and added ingredients to make delicious spreads. The recipe below can be varied in countless ways. You can make plain butter from organic cream, or you can add lavender, lemon peel, vanilla, spices like cardamom, cinnamon, or sage, rosemary, thyme, jams, honey, etc. The combinations are endless, and with a base recipe, you can explore them all.
Servings: 6 Cups

Equipment

  • Blender or Hand Whisk or Mason Jar
  • Cheese Cloth

Ingredients

  • 12 Cups Unsweetened Cream (Will yield half the amount in butter)
  • Optional ingredients may include salt and any variety of herbs. (Have fun with it!)

Instructions

  • Blend. You can use a blender, hand whisk, or mason jar to blend, whisk or shake. Do so until the liquid separates from the fat.
  • Using a cheesecloth, squeeze as much water from the butter as you can. Rinse the butter with fresh cold water until it runs clear.
  • Add salt and herbs as desired, and mix by hand. You can press the butter into any type of mold you would like.
  • Refrigerate until needed. Butter will keep fresh for up to two weeks.
  • Enjoy!

Make Your Own Bone Broth

 

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MAKE YOUR OWN BONE BROTH

Photo by Dania Katz
Bone broth is a mineral-rich infusion made by boiling the bones of healthy animals with vegetables, spices, and herbs. You’ll find a large stockpot of bone broth simmering in many kitchens. It has great culinary uses and unparalleled flavor, but it is also a powerful health tonic that can be easily added to your family’s diet.
Bone broth is a traditional food that your grandmother most likely made. Various cultures around the world still consume bone broth regularly as it is an inexpensive and highly nutritious food.
Along with its amazing flavor and culinary uses, bone broth is an excellent source of minerals and is known to boost the immune system (chicken soup for a cold, anyone?) and improve digestion. The broth’s high calcium, magnesium, and phosphorus content make it great for bone and tooth health. Bone broth also supports joints, hair, skin, and nails due to its high collagen content. In fact, some even suggest that it helps smooth connective tissue.
This delicious broth can be made from the bones of beef, bison, lamb, poultry, or fish, and vegetables and spices are often added. It’s also a great base for many sauces and other culinary dishes.

Equipment

  • Saucepan Or Stock Pot
  • Large Spoon
  • Knife

Ingredients

  • 1 Large Onion
  • 2 Carrots
  • 2 Celery Stalks
  • 2 tsp. Apple Cider Vinegar
  • 1 Bunch Flat Leaf Parsley
  • 1 tsp. Sea Salt
  • 1 tsp. Whole Peppercorns
  • 2 Cloves Peeled Garlic
  • Water

Instructions

  • Wash and coarsely chop onions, carrots, and celery.
  • Add bones and vegetables to a large stockpot and cover with water.
  • Reserve apple cider vinegar, parsley, salt, peppercorns, and garlic. 
  • Simmer on medium heat.
  • Remove impurities that float to the top of the broth with a large spoon during the first few hours of cooking. There will be fewer impurities with healthy organic bones.
  • Cooking times:
    Beef Bones = 48 hours
    Chicken Bones = 24 hours
    Fish Bones = 8 hours
  • Add apple cider vinegar, parsley, sea salt, peppercorns, and garlic in the last hour of cooking. Strain broth.

Notes

Bone broth will keep for 5 days in your refrigerator or can be frozen. This recipe can easily be doubled.

 

Home Brewed Calamansi Ginger Ale

 

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HOME BREWED CALAMANSI GINGER ALE

Photo by Monica Schwartz
Some scoff at the mention of soda, but there is nothing artificial or unhealthy about this home-brew. In fact, these wholesome local ingredients may never come together more perfectly than in this summer sipper. Plus, homemade soda is ready to drink in just one day. Play around with the ratio of tart (citrus), sweet (honey), and heat (ginger) adjusting to your personal taste.
Course: Drinks
Servings: 2 Liters
Author: Recipe adapted from UH-Hawaii Community College Ag Program

Equipment

  • Pot
  • Funnel
  • Plastic Bottle

Ingredients

  • 3-Inch Piece Of Fresh Ginger (Peeled And Grated Fine)
  • 2 Cup Water (Plus More To Fill Bottle)
  • 12 tsp. Hawaiian Honey (Or Cane Sugar)
  • 6 Tbs. Calamansi Juice (Fresh Squeezed)
  • 1/8 tsp. Dry Champagne Yeast

Instructions

CALAMANSI GINGER ALE

  • Heat: To make the syrup add all ingredients to a pot. Bring to a quick boil, stirring to incorporate.
  • Carbonate: Allow mixture to cool, strain, and pour into a plastic bottle using a funnel. Sprinkle in yeast to start the carbonation process. Top off with enough water to fill, leaving 2” from the top. Very gently shake to incorporate.
  • Wait and Refrigerate: Let the bottle sit at room temperature, away from the sun or heat, for 12-24 hours, checking often. When sufficient carbonation has accumulated the bottle will feel solid with very little give; refrigerate immediately to stop the process. Over carbonation can occur and bottles can burst if not monitored.
  • Contents will be under pressure, use caution when opening the bottle for the first time. The soda will keep up to 2 weeks in the refrigerator.

Notes

WARNING: Using plastic bottles is highly recommended, as it is safer and easier to assess the level of carbonation.
Extra Tips:
Purchase champagne yeast online or check your favorite gourmet food store. Do not use bread yeast.
For a quick cheat, create the syrup concentrate and top with seltzer water as needed.
Get fancy: garnish like mint sprigs or rounds blood orange elevate the presentation—and flavor.

Homemade Mayonnaise

 

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DO IT YOURSELF HOMEMADE MAYONNAISE

Homemade mayonnaise comes together in minutes, requiring just a few ingredients on hand in most kitchens. Get a feel for the simple preparation and skip the store-bought stuff. For flavor, homemade cannot be beaten. Actually, it will be beaten, but how is up to you—and the topic of heated debate amongst our staff. Blender, hand whisk, immersion blender…we each employed our own technique to whip up this humble, handy condiment. Experiment to find your preference, and you’ll have a great base for easy sauces, dips, and salad dressings. Our favorite things to blend into our homemade mayo? Handfuls of fresh herbs, green garlic, chipotle peppers, or curry powder. Happy cooking!

Equipment

  • Blender

Ingredients

  • 4 Egg Yolks
  • 1¼ cup Light Olive Oil (Or Other Oil Of Preference)
  • 1/2 tsp. Salt (Or To Taste)
  • 2 Tbs. Lemon Juice (Approximately. 1/2 Lemon Or To Taste)
  • 1/2 tsp. Dry Mustard (Optional)

Instructions

  • Bring all ingredients to room temperature. Separate egg yolks from whites.
  • Place the egg yolks in the blender jar, adding the salt, a splash of lemon juice, and a teaspoon of olive oil. Add the mustard, if using.
  • Give the mixture a few quick pulses to start the blending.
  • Very, very slowly drizzle in the oil while blending. This process should take 2-3 minutes.
  • Blend in the rest of the lemon juice. If the mayonnaise appears loose, keep in mind it will further set as it chills in the refrigerator. Tip: If the mayonnaise breaks (separates after the oil is added) it can be saved! Place an egg yolk and 1 teaspoon tepid water in a clean bowl or blender glass. While whisking/blending, slowly add the broken mayonnaise until incorporated, then whisk/blend in about 1/4 cup more oil.