Category: Recipe Wave

RUM AFFOGATO

 

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RUM AFFOGATO

Servings: 2

Ingredients

  • Ice Cream flavor of your choice
  • Kōloa Kaua‘i Cacao Rum
  • Espresso or strong coffee
  • Serving bowls and spoons

Instructions

  • Scoop ice cream into bowls and place in freezer
  • Make 2 servings of espresso or strong coffee and add equal amounts of rum, stir.
  • Pour warm espresso/coffee/rum mixture over ice cream

Notes

For dairy-free option use coconut ice cream
Add candied macadamia nuts for texture
Add whipped cream or coconut cream
Add toasted coconut or shaved chocolate

RUM SOAKED BACON WITH MILK CHOCOLATE

 

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RUM SOAKED BACON WITH MILK CHOCOLATE

Ingredients

  • 1 lbs thick sliced bacon 
  • ¼ Cup Kōloa Rum Kaua‘i Cacao Rum 
  • 2 tbsp granulated sugar 
  • ⅓ Cup milk chocolate chips 

Instructions

  • Pre-heat oven to 350 
  • Prepare parchments paper on sheet tray 
  • Lay out bacon in a single layer on tray 
  • With a pastry brush, generously brush rum on bacon 
  • Sprinkle granulated sugar evenly over rum soaked bacon 
  • Bake bacon for 20-30 minutes until bacon is cooked 
  • Melt milk chocolate chips in microwave, at 15 second intervals, stirring in between 
  • Drain bacon on paper towels and allow to cool, then dip or drizzle chocolate over bacon 

Notes

Tips
We found milk chocolate was favorable to dark chocolate, use what you prefer 
Let bacon cool completely before adding milk chocolate 
Serve with hearty kale salad or squash soup. 

BANANA BREAD WITH RUM AND CHOCOLATE

 

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BANANA BREAD WITH RUM AND CHOCOLATE

Servings: 8 single servings

Ingredients

  • 3 medium ripe bananas, mashed plus 1 extra, peeled and cut lengthwise plus 1 extra, peeled and cut lengthwise 
  • ½ Cup melted butter 
  • 1 egg 
  • 1½ Cup flour 
  • 1 tsp baking soda 
  • ½ tsp salt 
  • ¼ Cup granulated sugar 
  • ½ Cup chocolate chips 
  • ¼ Cup Kōloa Kaua‘i Cacao Rum

Instructions

  • Preheat oven to 350 
  • In a large bowl add all dry ingredients, set aside 
  • In another bowl add all wet ingredients except rum 
  • Add dry mixture to wet mixture and stir just until combined. Do not over mix 
  • Place split banana over to of the mixture before baking 
  • Pour into a greased loaf pan and bake 60 minutes 
  • Remove from oven and allow to cool 
  • Use a chopstick and punch holes into the banana bread and spoon rum into bread 
  • Slice and enjoy 

CANDIED RUM MACADAMIA NUTS

 

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CANDIED RUM MACADAMIA NUTS

Ingredients

INGREDIENTS

  • 2 Cups whole macadamia nuts, lightly roasted

SPICE MIX

  • 2 tbsp granulated sugar
  • 1 tsp kosher salt
  • 1 tsp ground cinnamon 
  • ½ tsp ground cinnamon 
  • ¼ tsp ground allspice

RUM GLAZE

  • 2 tbsp Kōloa Rum Kaua‘i Cacao Rum
  • 2 tsp vanilla extract
  • 1 tsp brown sugar
  • 1 tsp unsalted butter

Instructions

  • Line a baking sheet with parchment paper.
  • To make the spice mix, place the spices in a small bowl and mix to combine.
  • To make the glaze, place the glaze ingredients in a medium-size saucepan and bring to a boil over medium heat.
  • Add the macadamia nuts to the saucepan and cook until they are well coated and the pan is almost dry, about 1 minute. Spoon the spice mix over the nuts, 1 tablespoon at a time, until they are well coated.
  • Transfer the macadamia nuts to the prepared sheet, separate with your hands or a fork, and let sit until completely dried, at least 1 hour and up to overnight.

WASABI POKE NACHOS

Recipe Courtesy of Chef Adam Phelps • Photography Courtesy of Hukilau Lani, Kaua‘i

Makes 12-16 servings

WASABI CREAM INGREDIENTS

¼ cup heavy cream

¼ ounce wasabi paste

Pinch of salt

MIRINYAKI INGREDIENTS

¼ cup Shoyu (soy sauce)

2 tablespoons Aji-Mirin (sweet cooking wine)

6 tablespoons sugar

1 teaspoon ground ginger

LIMU ONION MIXTURE INGREDIENTS

¼ cup sweet onion, diced

½ ounce limu kohu (fresh seaweed)

¼ cup green onions, chopped

1 teaspoon Inamona (ground kukui nut)

OTHER INGREDIENTS

1 pound ahi (tuna sashimi)

15 each wonton wrappers

½ cup tomato, diced small

1 tablespoon furikake

¾ teaspoon Hawaiian sea salt

1 tablespoon sesame oil

½ cup avocado, diced

1 tablespoon tobiko (flying fish roe)

WASABI CREAM METHOD

  1. In a mixing bowl whisk together the wasabi paste, salt and heavy cream.
  2. Refrigerate until ready to use.

MIRINYAKI METHOD

  1. Place the shoyu, aji mirin, sugar and ginger in a sauce pan and reduce over medium heat until the sauce reaches a consistency of maple syrup.
  2. Allow to cool completely. Do not refrigerate.

LIMU ONION MIXTURE METHOD

  1. Dice a small sweet onion into a quarter inch dice and put into a mixing bowl.
  2. Thinly slice a quarter cup of green onions and add to the mixing bowl with the sweet onion.
  3. Chop the limu kohu and add to the mixing bowl with the onions.
  4. Add the inamona.

METHOD

  1. Place ahi steak flat on a cutting board and remove all of the blood line.
  2. Neatly slice the ahi steak into 1/2-inch-wide strips. Slice each strip into half inch cubes. Refrigerate until you are ready to assemble the dish.
  3. Cut 15 mondo pi or wonton pi wrappers into quarters. Fry in350-degree oil until golden brown.Place on paper towels to absorb the oil.
  4. Place the diced ahi in a mixing bowl.
  5. Pour the sesame oil on the ahi. Sprinkle the Hawaiian salt and furikakeon the ahi. Gently mix until the ahi is well coated
  6. Add the fried chips and the avocado to the bowl of ahi and gently mix.
  7. Pour the ahi nachos onto a serving platter. Top with tomato and tobiko.
  8. Drizzle the wasabi cream and mirinyaki sauces over the nachos.

KIAWE CORNBREAD

Recipe Courtesy of Ed Morita, Executive Pastry Chef Na Hoaloha Ekolu

Photography by Jana Dillon

Makes 12-16 servings

INGREDIENTS

1 ½ cups of shortening

1 ½ cups sugar

3 cups of whole milk

12 large eggs

5 7/8 cups bread flour

1 ½ teaspoons of baking powder

1 cup of cornmeal

1 cup Kiawe flour

1 ½ cups of brown butter

METHOD

  1. Cook brown butter and set aside to cool while mixing the rest of the recipe.
  2. Cream together shortening and sugar.
  3. Whisk together eggs and milk.
  4. Combine sifted baking powder, bread flour, cornmeal and kiawe flour in a bowl with a whisk.
  5. Alternate adding wet and dry ingredients to the mixing bowl.
  6. Add brown butter, and mix on low speed until batter is smooth and homogenous.
    Store in the cooler until needed.
  7. Bake in a large dutch oven at 325°F oven for 50 minutes or until an inserted skewer comes out clean.
  8. Serve with guava butter or honey butter

TRIPLE BERRY PIE

 

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TRIPLE BERRY PIE

Photography by Kent Hwang
Course: Dessert
Servings: 10 People
Author: Lahaina Grill

Equipment

  • Bowl
  • 9” Pie Pan

Ingredients

Crust

  • 12 oz. All-Purpose Flour
  • 1 Pinch Salt
  • 3 oz. Unsalted Butter
  • 3 oz. All-Purpose Shortening
  • ½ Cup Sour Cream
  • ½ Cup Ice Water
  • 1 Raw Egg Scrambled
  • 3 Packets Sugar in the Raw

Filling

  • 12 oz. Blueberries
  • 12 oz. Raspberries
  • ¼ Cup Crème de Cassis ( Black Currant Liqueur )
  • ¼ Cup Granulated Tapioca
  • 1 Cup Granulated Sugar

Instructions

Prepare Crust.

  • Gently mix flour with salt, butter, and shortening. 
  • Add sour cream and ice water, gently knead until all ingredients are folded into the dough. Don’t over mix. 
  • Place in a bowl, cover dough with a moist towel or plastic wrap, and place in refrigerator for about 1 hour.

Prepare Filling.

  • Mix all ingredients together. 
  • Line a 9” pie pan, sprayed with vegetable pan coating spray, with approximately 1/2 of the prepared dough, rolled out to approximately 1/8” thick, add berry mixture, cover with remaining dough.
  • Cut a 3/4” hole into the middle to allow steam from berry mixture to escape while baking. Brush with egg wash and sprinkle with raw brown sugar. 

Bake and Serve.

  • Bake at 375° F with fan on for 15 minutes then reduce heat to 350° F and bake until berry mixture starts bubbling, approximately 40 minutes. 
  • Cool and store in refrigerator until served. Garnish with vanilla-flavored whipped cream, fresh seasonal berries, raspberry sauce, and vanilla ice cream if desired.

FRESH PINEAPPLE PIE

 

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FRESH PINEAPPLE PIE

Photography by Jana McMahon
Course: Dessert
Servings: 10 People
Author: Jana McMahon

Equipment

  • Bowl
  • 9” Pie Pan

Ingredients

Pastry ( 2 Crusts )

  • 1 Medium to Large Pineapple
  • 2 Eggs Slightly Beaten
  • 1 Cup Cane Sugar
  • 2 Tbsp. Cornstarch
  • 1 Tbsp. Grated Lime Zest
  • 3 Tbsp. Passion Fruit Pulp
  • ⅛ tsp. Salt

Instructions

  • Cut peeled and cored pineapple into bite-size chunks. 
  • Place eggs in a bowl and beat in sugar, cornstarch, lime zest, passion fruit puree, and salt. Add pineapple chunks to wet mixture. 
  • Turn into pastry-lined 9” pie pan. Adjust top crust; flute edges and cut vents. I like to use the extra pastry dough and make a pineapple cut out on top of the crust. Brush top of pie with egg wash. 
  • Bake at 425F for approximately 45 minutes. 
  • Check this pie about halfway through to assure the edges aren’t too brown. If so, make a foil collar and cover the edges for the rest of the bake time. 

OLIVE OIL CAKE

 

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OLIVE OIL CAKE

Photography by Angèl Vardas, Foster Island Olive Oil Co., O‘ahu, Hawai‘i 
What I wanted to create in this olive oil cake recipe is a moist and delicate cake that really featured the flavor of the olive oil. The combination of cake flour and almond flour create a light and airy cake with a moist and tender crumb. The light addition of citrus and vanilla is just enough to enhance the flavor of the cake without overpowering the subtle fruity notes of the olive oil. I recommend using a very fresh extra virgin olive oil that has a nice green fruity nose with slight bitterness for balance and a peppery finish. Dusting the top with sugar and putting it into the hotter preheated oven, then turning it down helps to create a nice rise and crunchy golden crust. Finishing the cooling cake with a nice drizzle of the olive oil creates added moisture and helps to further highlight the fruity notes of a nice fresh extra virgin olive oil. 
Course: Dessert
Author: Angèl Vardas, Foster Island Olive Oil Co., O‘ahu, Hawai‘i 

Equipment

  • 9” Springform Pan
  • Parchment Paper
  • Medium Bowl
  • Stand Mixer With Whisk Attachment
  • Wire Rack

Ingredients

  • ½ Cup Almond Flour
  • 1¾ Cup Cake Flour
  • 2 tsp. Baking Powder
  • ¼ tsp. Baking Soda
  • ½ tsp. Kosher Salt
  • 3 Eggs Room Temperature
  • ¾ Cup Sugar Plus More for Dusting
  • 1½ Tbsp. Lemon & Orange Zest
  • 2 Tbsp. Fresh Lemon Juice
  • 2 Tbsp. Fresh Orange Juice
  • ¼ Cup Milk Room Temperature
  • 1 tsp. Vanilla Extract
  • 1¼ Cup Fresh Extra Virgin Olive Oil Plus More To Drizzle On Top

Instructions

  • Preheat oven to 400° F and set up to bake on the middle rack. Spray a 9” springform pan with baking spray and line bottom with parchment paper. Spray the parchment lined bottom and sides and then sprinkle the sides with a light dusting of sugar. 
  • Mix the first 5 ingredients together in medium bowl, set aside. Using a stand mixer on low speed with a whisk attachment, add eggs, and whisk for 1 minute. Add sugar, lemon, and orange zest to mixer and whisk on high speed until mixture turns a pale yellow color with a ribbon-like texture, about 3 minutes. Turn mixer down to a medium speed, add in the olive oil in a slow stream until thoroughly mixed.
  • Add the rest of the wet ingredients until just mixed. Add the dry ingredients a little at a time until just incorporated, being sure to scrape the sides of the bowl to mix thoroughly but gently. 
  • Pour mixture into prepared pan and sprinkle the entire top with a generous dusting of sugar (about 2-3 tablespoons). 
  • Set cake on the middle oven rack and drop the oven temperature down to 350°. Bake for 40-45 minutes, or until a toothpick inserted into center comes out clean or with a couple of soft crumbs. 
  • Remove cake from oven and let cool in pan for 15 minutes on a wire rack. Delicately remove springform ring by unlatching the hinge and lifting off carefully (This should come off quite easily, but if there is any sticking you can run a thin knife along the edge to separate the cake from the pan.)
  • Poke holes evenly around the entire top of the cake with a toothpick and drizzle a couple tablespoons more olive oil on top. Let cake cool on rack for about an hour.
  • This olive oil cake can be enjoyed warm or room temperature and keeps well for a few days in a covered cake stand or wrapped in plastic wrap. Serve simply or enjoy with sweetened whipped cream and fresh berries cooked in one of our fruit balsamics for a real treat! 

PUMPKIN SPICE DUTCH BABY

 

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PUMPKIN SPICE DUTCH BABY

Photography by William Townsend of Popover Hawaii Hilo, Hawai‘i Island
Course: Dessert
Author: William Townsend of Popover Hawaii Hilo, Hawai‘i Island

Equipment

  • Cast Iron Skillet or Pie Pan
  • Blender

Ingredients

  • 3 Eggs
  • ¾ Cup Milk
  • 2 Tbsp. Butter Melted
  • 2 Tbsp. Pumpkin Puree
  • ½ Cup Flour
  • 2 Tbsp. Corn Starch
  • 1 tsp. Salt
  • 1 Tbsp. Pumpkin Spice

Instructions

  • Preheat oven to 450F and place a cast-iron skillet or pie pan into your oven while preheating. 
  • Blend the eggs, milk, and butter in a blender on high until smooth (about 2 minutes). 
  • Add flour, cornstarch, salt, and pumpkin spice to the blender and continue to blend until just combined. 
  • Carefully remove skillet / pie dish from the oven and add 1 tablespoon butter to the hot skillet. Swirl to completely coat the inside of the pan. 
  • While the pan is still hot, pour your blended batter into the skillet and return to the oven. Bake for approximately 20 minutes or until the edges puff up and turn golden brown. 
  •  Serve simply with a little syrup, butter, and powdered sugar, or get creative and top with maple-braised pears and nuts, or a quick stir fry of onions, bacon, and wilted arugula.