POSTED: 01:30 a.m. HST, Nov 13, 2013
LAST UPDATED: 02:50 p.m. HST, Dec 20, 2013
Community outreach is part of our local culture and that of the upcoming Thanksgiving Day holiday. The Institute for Human Services depends on the community's support to provide essential programs and services to those who are homeless or on the verge of homelessness. The institute serves three hot meals, or 600 to 700 meals, every day at two shelters, and individual or group help is welcome.
Their greatest needs are financial sponsorship and volunteers. If you can lend a hand, call 447-2842 or email firstname.lastname@example.org.
In the meantime, consider these holiday recipes for your Thanksgiving meal.
8 medium sweet potatoes (about 5 pounds)
2 tablespoons olive oil
Sea salt, to taste
2 tablespoons unsalted butter, cut into small pieces
2 tablespoons light brown sugar
1/3 cup pecan pieces
1/8 teaspoon cayenne pepper
Heat oven to 400 degrees. Peel potatoes and halve lengthwise; slice crosswise into 1/2-inch thick pieces. On baking sheet, toss potatoes with olive oil and season with sea salt.
Transfer half the potatoes to second baking sheet; cook both sheets until potatoes are tender, tossing occasionally, 25-30 minutes.
Combine butter, brown sugar, pecans and cayenne pepper. Divide evenly and sprinkle on both sheets of potatoes. Bake until sugar is caramelized and hard, an additional 10 minutes. Serve immediately. Serves 8.
Approximate nutritional information, per serving (not including salt to taste): 250 calories, 10 g fat, 2.5 g saturated fat, no cholesterol, 65 mg sodium, 40 g carbohydrate, 6 g fiber, 15 g sugar, 4 g protein
1-1/2 cups crushed gingersnaps (about 30 gingersnaps)
1/4 cup melted butter
1 quart vanilla ice cream
1 (15-ounce) can pumpkin puree
2 tablespoons packed brown sugar
1-1/2 teaspoons pumpkin pie spice, plus more for sprinkling
1/2 teaspoon salt
1 cup whipping cream, whipped to firm peaks
To make crumble, in small bowl, mix gingersnaps and melted butter. Stir just until crumbs are coated. Set aside.
For parfait: Place ice cream in refrigerator 20-30 minutes or until just softened. In large bowl, combine pumpkin puree, brown sugar, spice and salt.
Stir ice cream to soften, then fold into pumpkin mixture. Cover and freeze 20 minutes or until it holds its shape when heaped with a spoon.
Spoon ice cream into parfait glasses; sprinkle with gingersnap crumble. Cover and freeze until firm, at least 4 hours.
Whip cream right before serving and top each parfait. Sprinkle with additional pumpkin pie spice, if desired. Serves 10.
Approximate nutritional information, per serving: 350 calories, 20 g fat, 12 g saturated fat, 80 mg cholesterol, 300 mg sodium, 38 g carbohydrate, 2 g fiber, 22 g sugar, 4 g protein
2 teaspoons vegetable oil
1 large shallot, finely chopped
1 (12-ounce) bag fresh or frozen cranberries
1 cup pomegranate juice
1/2 cup packed dark brown sugar
Sea salt and ground pepper, to taste
1/2 cup pomegranate seeds (optional)
In medium saucepan, heat oil over medium-high; add shallot. Cook, stirring constantly, until softened, 3 minutes. Add cranberries, pomegranate juice and brown sugar, and season with salt and pepper.
Bring to boil, then reduce to simmer and cook, stirring constantly, until cranberries have burst and sauce is slightly thickened, about 10 minutes. Remove from heat. Stir in pomegranate seeds if using.
Cool to room temperature before serving. Store in refrigerator in airtight container for up to 1 week. Makes 2 cups.
Approximate nutritional information, per 1/4 cup serving (with pomegranate seeds; not including salt to taste): 110 calories, 1.5 g fat, 10 mg sodium, 25 g carbohydrate, 3 g fiber, 21 g sugar, no saturated fat, cholesterol or protein
More Hawaiian Electric Co. recipes are available at www.heco.com.