Category: Fall 2019

Boozy Coconut Cream Pie

Koloa Rum Spiked Coconut Cream Pie 

Recipe and Photograph Courtesy of Shanna Schad of Pineapple and Coconut

www.pineappleandcoconut.com

Makes 1 inch pie

8-10 servings

Prep Time : 30 min

Cooking Time: 20

Total Time: 4-5 hours up to overnight for chilling. (More total time if you are making your own pie crust)

Ingredients:

For the custard:

1 nine inch pre-baked pie crust (Store bought or your favorite recipe)

1 C half and half

2 C full fat coconut milk

2/3 C plus 2 Tbsp sugar

1/4 tsp salt

1/3 C cornstarch

2 Tbsp flour

3 large egg yolks

1 tsp vanilla extract

2 Tbsp Koloa Coconut Rum

1 C coconut flakes ( sweetened or unsweetened)

For the topping:

2 C Heavy cream, very cold

3-5 Tbsp powdered sugar ( depending on how sweet you want it)

1 tsp vanilla extract

1 Tbsp Koloa Coconut rum

1/2-3/4 C toasted coconut chips ( I used Dang brand coconut chips)

Instructions:

Bake the pie crust and let cool completely if making your own. Time for this depends on the recipe you use. It can be done a day ahead of time and keep chilled until ready to use. 

To make the coconut custard:

 In a medium sauce pan combine the half and half, 1 1/2 cups of the coconut milk, the sugar and salt. Stir over medium low heat until steaming and hot, about 5 minutes.

In a medium bowl (4-5 c size bowl) whisk together the egg yolks, cornstarch, flour and remaining half of a cup of coconut milk until well combined. 

Keep whisking the yolk mixture and slowly add in one third of a cup of the heated coconut milk mixture to temper the eggs. Add in another third of a cup two to three more times while whisking constantly.  Once cup or so is whisked in pour the egg mixture into the sauce pan. Stir the entire mixture slowly with a spatula until it thickens, this only takes a few minutes. It will be like a thick custard or pudding. Strain into another bowl, to get rid of any cooked egg pieces, then add in the coconut flakes. Stir and let cool for 30 min. Sir in in the vanilla extract and rum then place plastic wrap over the bowl and press gently so it touches the top of the custard. Chill completely, 3-4 hours up to overnight before filling the pie crust.

Fill the pie crust with the cold custard and keep chilled while preparing the topping.

In a cold bowl, I like to use a cold stainless bowl, whip the heavy cream to soft peaks. Add in the powdered sugar, the vanilla and rum. Start with three tablespoons of the powdered sugar then add more if a sweeter whipped cream is desired. 

Spread about 1 cup of the cream over the pie, then fill a pastry bag fitted with a giant open star tip with the rest and pipe a swirled design around the edges of the pie. Sprinkle the center of the pie with the toasted coconut and serve. You can always wrap in plastic wrap and keep chilled before serving. Don’t add on the toasted coconut chips until ready to serve as they will soften in the refrigerator. 

Notes: Omit the rum to make it a non-alcoholic pie or substitute your favorite Koloa rum if a lighter coconut flavor is desired. 

Letter of Aloha – Fall 2019

{ CELEBRATE }

I GREW UP IN REDONDO BEACH, CA in a very close-knit community where we knew most of our neighbors. Kids played together in the street until the street lights came on, and it was actually commonplace to run to the neighbor’s house to borrow a cup of sugar. Today, these acts of neighborly kindness have sadly become harder to find — unless you live on my street.

My current home in Hawaii lies on a street lined with just a few houses in between taro patches and banana groves. Mango trees as big and as wide as the property that the home sits on dominate the scene. There’s a constant sound of flowing water and the daily spectacle of the sun rising and falling deep within the valley. This is Hawaii.

So, while we may not borrow a cup of sugar, my neighbors and I do share the food that grows in our yards. Victoria, my neighbor to one side, shares super-sized, delicious papayas, while Bert, my neighbor on the other side, shares his bananas and limes. During the holidays, Jamie, my neighbor from across the street, bakes and distributes cookies. We all check in with each other and enjoy sharing our abundance. What’s your street like?

This issue is about sharing recipes and foods that celebrate the fall season. The fall issue covers October, November and December, encompassing the entire holiday season, and I want this issue to inspire you to bake, share and celebrate. Whether you choose to gather with family members, a close group of friends, or a friendly mix of neighbors, I hope the flavors of this issue enrich and enliven your holiday table.

As I sit here writing this Letter of Aloha in the heat of summer, I’m filled with memories of previous holiday celebrations and intentions for the upcoming season: namely, to be full of gratitude for health, happiness and all my neighbors and friends. Take time to revel in your personal abundance and celebrate the good in your own life. Happy holidays.

Dania Novack-Katz

CHINESE 5 SPICE

 

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CHINESE 5 SPICE

Though the exact origin of Chinese Five Spice Powder is unknown, it is believed that it is the result of the Chinese attempting to produce the ultimate “wonder powder” – a spice that incorporated all five taste elements: sweet, sour, bitter, pungent, and salty. Traditionally, the measurements follow regional and family traditions.
As friends have traveled and shared oral recipes, we have heard tell of the following variations: substitute fresh orange peel for ground cinnamon or add ground, dried ginger root powder, nutmeg, and/ or turmeric.
Course: Condiment, Speciality
Author: edible Hawaiian Islands Test Kitchen

Ingredients

  • 1 tsp. Ground Cinnamon
  • 1 tsp. Ground Star Anise
  • ¼ tsp. Ground Fennel Seed
  • ¼ tsp. Ground Szechwan Peppercorn 
  • Salt To Taste

Instructions

  • We encourage you to take risks, explore, and discover which blend your family likes best!

Notes

Our Do It Yourself department is meant to inspire and motivate you to make items you would normally buy at the store. To represent our 2019 Fall issue theme of CELEBRATE we wanted to share a spice mixture that we use to flavor enhance special dishes. We decided to use our version of Chinese 5 Spice on our IMU turkey found ON-LINE.
MAKING THIS RECIPE? Share it with us on Instagram using #ediblehi so we can see what you’re cooking in your kitchen!

ROASTED ONIONS WITH WARM BACON VINAIGRETTE

 

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ROASTED ONIONS WITH WARM BACON VINAIGRETTE

Photography by Kate Winsland and Guy Ambrosino
Course: Side Dish
Servings: 6 People
Author: Kate Winsland and Guy Ambrosino

Equipment

  • Pot
  • Mixing Bowl
  • Medium Baking Dish
  • Small Skillet

Ingredients

  • 2 lbs. Mixed Small Onions Such as Pearl Onions, Cipollini, and / or Shallots
  • 2 Tbsp. Olive Oil
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 2 Strips Bacon Chopped
  • 2 Tbsp. Apple Cider Vinegar
  • 1 Tbsp. Grainy Mustard
  • 1 tsp. Sugar
  • 1 Tbsp. Flat-Leaf Parsley Finely Chopped

Instructions

  • Heat the oven to 400°F. Bring a pot of water to a boil. Drop in the onions and blanch for 30 seconds. Drain well and run under cold water.
  • When cool enough to handle, peel the onions and trim the root ends, dropping the onions into a mixing bowl as you work. Add the olive oil and season with ½ teaspoon salt and several grinds of black pepper.
  • Arrange the onions in a single layer in a medium baking dish and put in the oven. Roast until tender and lightly browned in spots, about 30 minutes.
  • Meanwhile, fry the bacon in a small skillet over moderately high heat, stirring from time to time, until crisp, about 8 minutes. Using a slotted spoon, scoop out the bacon and transfer it to a paper towel-lined plate to drain. Keep any fat that remains in the skillet.
  • Return the skillet to the heat and add the vinegar, mustard, sugar, and ¼ teaspoon salt, stirring to dissolve the sugar.
  • Pour the hot dressing over the roasted onions, along with the crisped bacon. Toss everything gently together, garnish with the parsley, and serve warm.

PEARL ONION TARTE TATIN

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PEARL ONION TARTE TATIN

Photography by Kate Winsland and Guy Ambrosino
Course: Side Dish
Servings: 6 People
Author: Kate Winsland and Guy Ambrosino

Equipment

  • Bowl
  • Plastic Wrap
  • Pot
  • 10-Inch Skillet, Preferably Cast-Iron
  • Knife

Ingredients

Dough

  • 1½ Cups All-Purpose Flour
  • Kosher Salt
  • 8 Tbsp. Cold Butter Cut Into Pieces
  • 3 - 4 Tbsp. Ice Water

Onions

  • 1½ lbs. Pearl Onions
  • 3 Tbsp. Butter
  • 1 Tbsp. Sugar
  • Kosher Salt
  • 2 Tbsp. White Balsamic Vinegar
  • 1 Tbsp. Fresh Thyme Leaves

Instructions

  • Combine the flour and ¼teaspoon salt in a bowl and, using your hands or a pastry cutter, quickly work in the butter, squeezing or cutting it until the floury mixture is filled with pea-sized lumps. Drizzle 3 tablespoons ice water over the mixture and stir with your hands or a fork until it just holds together when squeezed. Add the remaining water if necessary.
  • Gather the dough into a ball and flatten slightly, then wrap well in plastic wrap. Refrigerate for at least 1 hour and up to a couple of days.
  • Bring a pot of water to a boil. Drop the onions into the water and blanch for about 30 seconds. Drain well and run under cold water. When cool enough to handle, peel and trim them.
  • Heat the butter in a heavy 10-inch skillet, preferably cast-iron, over moderately high heat. When the butter has melted and foamed, sprinkle the sugar evenly over the bottom of the pan, followed by ½ teaspoon salt.
  •  Lay the onions in the skillet and cook, without stirring, for about 8 minutes. Give the skillet a shake to jostle the onions around a bit then continue cooking until nicely browned all over, another 4 to 5 minutes. Don’t worry if the onions are not fully tender; they will continue to cook in the oven.
  • Drizzle the vinegar over the onions then scatter the thyme leaves over top. Cook, stirring occasionally, until the vinegar is reduced and syrupy, 1 to 2 minutes. Remove from the heat.
  • Heat the oven to 400°F. Roll out the pastry dough into an 11-inch round. Lay the pastry round directly over the onions, folding any excess dough up over the top. Bake until the pastry is golden brown, about 25 minutes.
  • Remove from the oven and let cool in the pan for about 10 minutes. Run a knife around the edge of the skillet, then place a serving plate over the skillet and carefully invert it to unmold the tarte tatin. Don’t fret if you lose any pearl onions in the transfer, simply pop them back into place. Cut into wedges and serve warm.

Notes

*Tip: If you just want some delicious glazed onions, omit the crust and simply cook the onions until they are fully tender before adding the vinegar, which should take about 10 minutes longer than noted above.*

RED ONION GOAT CHEESE GALETTE

Recipe and Photography Courtesy of Kate Winsland and Guy Ambrosino • Serves 6

FOR THE DOUGH

1 cup all-purpose flour

Kosher salt

8 tablespoons cold butter, cut into pieces

3 to 4 tablespoons ice water

FOR THE FILLING

4 medium red onions

2 tablespoons olive oil

Kosher salt

Freshly ground black pepper

1 bunch scallions, finely chopped

4 ounces goat cheese

DOUGH METHOD

1. To make the dough, combine the flour and ¼teaspoon salt in a bowl and, using your hands or a pastry cutter, quickly work in the butter, squeezing or cutting it until the floury mixture is filled with pea-sized lumps.

2. Drizzle 3 tablespoons ice water over the mixture and stir together with your hands or a fork until it will just hold together when squeezed. Add the remaining water if you need it.

3. Gather the dough into a ball and flatten slightly, then wrap well in plastic wrap.

4. Refrigerate for at least 1 hour and up to 2 days; the dough can also be frozen for up to 1 month.

FILLING METHOD

1. Peel the onions, neatly trim the root end and cut them lengthwise into ½-inch wedges, keeping the root end intact so they hold together.

2. Heat the olive oil in a skillet over moderate heat. Arrange as many onion wedges as will fit in a single layer in the skillet and season with salt and pepper.

3. Cook the onions, without stirring or moving them, until the bottoms are nicely browned, about 5 minutes.

4. Spoon the onions onto a plate, taking care not to break them up, but not worrying about it if you do. Repeat with the remaining onions.

5. Combine the scallions and goat cheese in a bowl and mash together with a fork until very well combined. Season to taste with salt and pepper.

ASSEMBLY

1. Heat the oven to 400°F. Line a baking sheet with parchment or a Silpat.

2. Roll the dough into a 12-inch round on a lightly floured countertop, then transfer it to the baking sheet.

3. Spread the goat cheese mixture evenly over the dough, leaving a 2-inch border. Arrange the onions, browned sides up, over the cheese, then fold the edges of the dough over, pleating as necessary.

4. Bake the galette until the pastry is golden brown, about 40 minutes. Remove from the oven and serve warm or at room temperature.

Found – Fun Finds – Fall 2019

We asked two of our favorite wine stores in the islands to share their preferred champagne selections for this holiday season. Here are their choices, but we’d love to hear about your favorites, too! Find us on  Instagram and  Facebook @ediblehi
Photo credit Allie Smith

SCHRAMSBERG BLANC DE NOIRS 2014

Region: North Coast, California
Cost: $47.99

Why you recommend it: Produced by the historic Schramsberg Vineyards, enjoy this world-class sparkling wine on any occasion.This versatile wine pairs well with a variety of foods.
SHOP: THE WINE GARDEN 4495 PUHI ROAD LIHUE, HI 96766

BILLIECART-SALMON BRUT BLANC DE BLANCS

Region: France
Cost: $125.00

Why we recommend it: 100% Grand Cru Chardonnay grapes go into making this delicious and dry Blanc de Blanc. This bottle should be considered along with many other higher priced wines. Great nuttiness and yeasty brioche flavors round out this crispy dry sparkler.
SHOP: KONA WINE MART 73-5613 OLOWALU STREET, SUITE 1 KAILUA-KONA, HI 96740

THE FOOD MOVEMENT THAT CHANGED THE WAY HAWAI‘I EATS

Samuel H. Yamashita’s Hawai‘i Regional Cuisine: The Food Movement That Changed the Way Hawai‘i Eats is the first in-depth study on the origins, philosophy, development, and legacy of Hawai‘i Regional Cuisine (HRC). The book is based on interviews with thirty-six chefs, farmers, retailers, culinary arts educators, and food writers, as well as on nearly everything written about the HRC chefs in the national and local media. Yamashita follows the history of this important regional movement from its origins in 1991 through the following decades, offering a boldly original analysis of its cuisine and impact on the islands.

The founding group of twelve chefs—Sam Choy, Roger Dikon, Mark Ellman, Amy Ferguson Ota, Beverly Gannon, Jean-Marie Josselin, George Mavrothalassitis, Peter Merriman, Philippe Padovani, Gary Strehl, Alan Wong, and Roy Yamaguchi—grandly announced in August 1991 the establishment of what they called Hawai‘i Regional Cuisine. At the time, they had no idea how dramatically they would change the food scene in the islands. While they each had their own style, their common commitment to using fresh, locally sourced ingredients of the highest quality at their restaurants quickly attracted the interest of journalists writing for national newspapers and magazines.

The final chapters close with a discussion of the leading chefs of the next generation and an assessment of HRC’s impact on farming, fishing, ranching, aquaculture, and culinary education in the islands. Hawai‘i Regional Cuisine will satisfy those who are passionate about food and intrigued by changes in local foodways.

ONION AND ROSEMARY FOCACCIA

 

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ONION AND ROSEMARY FOCACCIA

Photography by of Kate Winsland and Guy Ambrosino
Course: Appetizer, Side Dish
Author: Kate Winsland and Guy Ambrosino

Equipment

  • Peeler
  • Small Saucepan
  • Handheld Blender
  • Fork
  • 2 Large Bowls
  • Half-Sheet Pan

Ingredients

Dough

  • 1 Small Russet Potato
  • 2½ Cups Cold Water
  • 5 Cups All-Purpose Flour
  • 2½ tsp. Active Dry Yeast
  • 1 tsp. Sugar
  • Kosher Salt
  • 2 Tbsp. Olive Oil Plus More For Oiling The Pan

Topping

  • 1 Small Sprig Fresh Rosemary
  • 2 Small Sweet Onions Thinly Sliced
  • 3 Tbsp. Olive Oil
  • ¾ tsp. Flaky Sea Salt

Instructions

  • Peel the potato and cut into 1-inch cubes. Combine the potato and 2½ cups cold water in a small saucepan, cover, and bring to a boil. Boil the potato until very tender when pierced with the tip of a knife, about 15 minutes.
  • Use a handheld blender to purée the potatoes and cooking liquid to a smooth slurry (alternately, run the mixture through a food mill or mash with a fork until as smooth as possible). Let cool until just warm (the water should not be boiling hot when added to the yeast).
  • Meanwhile, whisk together the flour, yeast, sugar, and 1½ teaspoons salt in a large bowl.
  • Add the olive oil and the warm potato mixture and stir until the dough just comes together (it will be very soft and sticky).
  • Generously oil a large bowl and transfer the dough to it, rolling the dough around to coat it in the oil. Cover tightly with plastic wrap and set aside at room temperature to rise until doubled in size, about 1 hour.
  • Strip the rosemary leaves and coarsely chop them. Combine the rosemary, onions, and olive oil in a bowl and toss together.
  • Heat the oven to 400°F. Lightly oil a half-sheet pan, then scrape the dough onto the pan. With lightly oiled fingers, stretch and pull the dough to fill the pan. Press your fingertips into the dough to create deep dimples. Scatter the onion mixture evenly over the dough, drizzling any remaining oil over everything. Sprinkle the sea salt over the topping.
  • Cover the pan with a clean kitchen towel and let rise until the dough is almost level with the sides of the pan, about 1 hour.
  • Bake the focaccia until golden brown, 35 to 40 minutes. Remove from the oven and let cool a few minutes before cutting into big squares.