Tropical Baked Kumala Food

KUMLA

Steps:

• Prepare stock by boiling ham bone with 1 Tbs salt in large stock pot of water.
• Peel and grate potatoes.
• Add salt to grated potatoes and mix in flour with hands until no more can be added. Usually a little more than 4 cups.
• Form balls the size of fist and push a small piece of ham into the center.
• Remove Ham bone from stock.
• Add balls to boiling stock being careful not to let balls stick to bottom of pot.
• Boil softly for at least 1 hour.
• Serve with salt, butter/margarine, or sour cream. Use leftovers for breakfast and serve with syrup or jam.

BAKED HAWAIIAN ISLANDS

Steps:

• For cake:
• Preheat oven to 350°F. Line a 13x9x2" metal baking pan with parchment paper and grease with butter. Whisk flour, baking powder, and salt in a medium bowl to blend. Whisk egg yolks, 1/2 cup sugar, oil, and 1/2 cup water in a large bowl. Beat in flour mixture. Stir in coconut. Using an electric mixer fitted with clean, dry beaters, beat egg whites in another medium bowl until soft peaks form. Gradually beat in remaining 1/4 cup sugar. Fold into batter just to blend. Pour into prepared pan and bake until puffed, lightly golden, and a tester inserted into center of cake comes out clean, about 30 minutes. Let cool in pan on rack (cake may fall slightly).
• For sorbet:
• Set a strainer over a large bowl; set aside. Combine pineapple, sugar, and 3 cups water in a saucepan and bring to a boil, stirring to dissolve sugar. Purée in a blender until smooth. Pour through strainer; press on solids to extract as much liquid as possible; discard solids. Stir in rum and lime juice. Process in an ice cream maker according to manufacturer's instructions.
• For macadamia Nuts (if using):
• Preheat oven to 325°F. Combine sugar, salt, and 3/4 cup water in a small saucepan and bring to a boil. Reduce heat to medium and stir in nuts. Cook for 5 minutes, stirring occasionally. Strain, then transfer nuts to a parchment paper-lined baking sheet. Cook until golden and roasted, 10-12 minutes. Let cool.
• For meringue:
• In a stand mixer fitted with a whisk attachment, beat egg whites with cream of tartar on low speed until foamy. With machine running on medium speed, gradually add sugar, 1 tablespoon at a time. Add rum and xanthan gum (if using); continue beating until firm peaks form.
• For assembly:
• Invert cake onto a work surface; peel off parchment. Using a ramekin as a guide, cut cake into 6 rounds, so that each will fit into an 8-ounce ramekin.
• Working with 1 ramekin at a time, spoon 3/4 cup sorbet into ramekin; smooth top and place 1 cake round over, pressing to adhere; immediately transfer to freezer. Repeat with remaining ramekins. Freeze for 4 hours.
• Run a thin knife around 1 ramekin. Invert onto a work surface. Spread 1 scant cup meringue over top and sides of cake with an offset spatula. Transfer to a rimmed baking sheet and freeze for 30 minutes. Repeat with remaining cakes and meringues; add each to rimmed baking sheet in freezer. DO AHEAD: Assembled cakes can be made 3 days ahead. Cover and keep frozen.
• Preheat oven to 450°F. Transfer cakes on sheet pan to oven. Bake until meringue is toasted, 1-2 minutes. Using a large spatula, transfer cakes to plates. Spoon passion fruit juice and pulp around plate. Sprinkle lime zest over meringue. Garnish with macadamia nuts, if using.

ORIGINAL KUMLA RECIPE FROM MOM

Steps:

• Place the ham in a large soup pot (at least 10 quart size), and pour in 16 to 20 cups of water to cover. Bring the water to a boil, reduce heat, and simmer the ham to make a rich stock, about 2 hours. Remove the ham, and skim any foam off the broth. Stir in 1 teaspoon salt (or to taste) to broth, if necessary.
• Place the potatoes in a large bowl, and use very wet hands to mix in the all-purpose flour, whole wheat flour, baking powder, and 1 teaspoon salt to make a sticky dough.
• Bring the ham stock to a full, rolling boil. Place a bowl of water near the stove. With very wet hands, pinch off about 2/3 cup of dough, and press a piece of bacon into the center of the dough. Roll the dough into a ball about 2 1/2 inches across, and slip the kumla into the boiling broth along the side of the pot. Don't drop them into the middle of the broth to avoid splashing the hot broth. Repeat with the remaining dough, using the bowl of water to keep your hands very wet, until all the dumplings have been added to the broth.
• Cover and simmer over low heat for about 15 minutes, then use a slotted spoon or spatula to gently lift any stuck dumplings from the bottom of the pot. Cover the pot again, and simmer the dumplings for about 1 hour. They will float to the top of the broth as they cook.
• Gently lift the kumla from the broth with a slotted spoon, and stack them in a bowl for serving. Sprinkle with salt and pepper before serving.

TROPICAL BAKED KUMALA

Steps:

• Wash the kumala and dry well. Trim the ends. Rub the kumala with oil and place on a baking tray. Cook at 200oC for 45-50 minutes or until well cooked. Alternatively prick the kumara with a fork and microwave on high power for 15 minutes or until tender.
• Slice a top off each kumala and scoop the flesh into a bowl.
• Add the pineapple, ginger, spring onions and Corned Beef and mix gently with a fork to break up the corned beef and mix the ingredients lightly. Do not mash.
• Re-fill each kumala with 1/4 of the mixture and return or place on the baking tray. Sprinkle each with a little grated cheese.
• Cook at 200oC for 15 minutes until piping hot and golden.

POTATO KLUBB (NORWEGIAN POTATO DUMPLINGS)

Steps:

• Mix the flour, 1/2 teaspoon salt, baking powder, and pepper together in a bowl. Place the potatoes and onion in a large bowl, and stir in the flour mixture until thoroughly blended. Use floured hands to knead the potato mixture in the bowl until it takes on the quality of stiff bread dough. Add additional flour if the dough is too sticky.
• Pinch off a tennis ball-sized piece of dough and shape it around a cube of ham, completely covering the ham, to form a ball. Repeat with remaining dough and ham cubes. Set aside any extra ham.
• Fill a large pot with water, add 2 teaspoons salt and any extra ham, and bring to a boil over medium-high heat. Carefully slide the balls into the boiling water, a few at a time. Loosen any sticking to the bottom of the pot. Simmer for 45 minutes to 1 hour. Remove with a slotted spoon, and drain on a plate. Serve hot with melted butter.

TROPICAL KUMQUAT CAKE

Steps:

• In a bowl, beat eggs, sugar and oil.
• Fold in dry ingredients and mix well.
• Add kumquats, nuts and pineapple.
• Pour into greased and floured tube pan.
• Bake 1 hour and 15 minutes at 350°F.
• Cool, remove from pan.

TROPICAL SWEET POTATO BAKE

Steps:

• In a large bowl, combine the first seven ingredients. Pour into a lightly greased 9-in. square baking dish. Combine the topping ingredients; pour over potato mixture. , Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°. Refrigerate leftovers.

TROPICAL CAKE

Steps:

• In a large bowl, combine the cake mix, pudding mix, soda, eggs, and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack. , In a small saucepan, combine the sugar, flour, eggs, butter and pineapple. Cook and stir over medium heat until mixture is thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; stir in coconut. Spread over warm cake. Cool on a wire rack for 1 hour. Cover and refrigerate.