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 creamAdd candied macadamia nuts for textureAdd whipped cream or coconut creamAdd toasted coconut or shaved chocolate
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
TipsWe 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.
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.
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.
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.
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
½CupAlmond Flour
1¾CupCake Flour
2tsp.Baking Powder
¼tsp.Baking Soda
½tsp.Kosher Salt
3EggsRoom Temperature
¾CupSugarPlus More for Dusting
1½Tbsp.Lemon & Orange Zest
2Tbsp.Fresh Lemon Juice
2Tbsp.Fresh Orange Juice
¼CupMilkRoom Temperature
1tsp.Vanilla Extract
1¼CupFresh Extra Virgin Olive OilPlus 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!
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
3Eggs
¾CupMilk
2Tbsp.ButterMelted
2Tbsp.Pumpkin Puree
½CupFlour
2Tbsp.Corn Starch
1tsp.Salt
1Tbsp.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.