B.D. Angelo Jewelry / by Megan Tomino

Homie Digest: A series in which I visit with Hawai‘i's movers and shakers. We talk shop, inspiration, and process over good food and drink.

Marissa lounging in her space

shields and spikes

Marissa Beatrice, the captain behind B.D. Angelo jewelry, has spent the last year crafting her new collection, Fortitude. The collection revolves around the push and pull of masculine and feminine which speaks true to the designer's own personal style.

Each piece channels her medieval inspiration that has been taken to a more modern level. A bold spike is mounted on a heavy cigar band then shined to perfection, a juxtaposition between sharp weaponry and sleek lines. A thin coin pendant surrounded by tiny spikes is embossed with a proud lion's head, the moniker for this collection, and hung on a dainty chain. It's in this piece where delicacy meets the bolder side of femininity.

sketches and samples


THE PROCESS


THE FOOD

Stuffed Popovers
Serves 6

Tuna Salad
3 cans good quality tuna in olive oil
3/4 small red onion, finely diced
2 T capers, chopped
4 T celery leaves, chopped
juice of 1/2 a lemon
2 t good quality extra virgin olive oil
kosher salt and pepper to taste
sliced candy cane beets for garnish
sliced ripe avocado

Popovers
1.5 T melted unsalted butter (at room temp)
1.5 C all purpose flour
3/4 t kosher salt
3 large eggs, at room temperature
1 C milk, at room temperature
1/2 C water, at room temperature
1/4 C grated parmesan cheese
1 t fresh rosemary, finely chopped 

Make the popovers
Preheat your oven to 425 degrees. In a large bowl, without over mixing, whisk together all the ingredients. Pour batter into a buttered popover pan, about 3/4 full. Bake for 35 minutes. Do not open your oven while the popovers are cooking!
Note: I like to fill the cups pretty high because I like my popovers to be denser than others, fill with less batter and bake for just 30 minutes for a more hollow popover.

Make the tuna salad
In a medium bowl, mix the drained tuna, red onion, capers, celery leaves, and lemon juice. Add olive oil in batches, stopping when the tuna is saturated enough to your liking. Add kosher salt and pepper to taste.

Assemble
Cut off the top of one popover. Add a few slices of avocado and fill with tuna. Garnish with candy cane beets.

B.D. Angelo Jewelry
Available at all Fighting Eel locations, and catch her at Kaka‘ako Agora on June 27th.