Category: Recipes

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. 

ROASTED ONIONS WITH WARM BACON VINAIGRETTE

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

INGREDIENTS

2 pounds mixed small onions, such as pearl onions, cipollini and/or shallots

2 tablespoons olive oil

Kosher salt

Freshly ground black pepper

2 strips bacon, chopped

2 tablespoons apple cider vinegar

1 tablespoon grainy mustard

1 teaspoon sugar

1 tablespoon finely chopped flat-leaf parsley

METHOD

1. 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.

2. 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.

3. 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.

4. 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 to a paper towel–lined plate to drain. Keep any fat that remains in the skillet.

5. Return the skillet to the heat and add the vinegar, mustard, sugar and ¼teaspoon salt, stirring to dissolve the sugar.

6. Pour the hot dressing over the roasted onions, along with the crisped bacon. Toss everything gently together, garnish with the parsley and serve warm.

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.

PEARL ONION TARTE TATIN

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

FOR THE DOUGH 

1½ cups all-purpose flour

Kosher salt

8 tablespoons cold butter, cut into pieces

3 to 4 tablespoons ice water

FOR THE ONIONS 

1½ pounds pearl onions

3 tablespoons butter

1 tablespoon sugar

Kosher salt

2 tablespoons white balsamic vinegar

1 tablespoon fresh thyme leaves

METHOD

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

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.

ONION AND ROSEMARY FOCACCIA

Recipe and Photography Courtesy of Kate Winsland and Guy Ambrosino • Serves 8 to 10

FOR THE DOUGH 

1 small russet potato

2½ cups cold water

5 cups all-purpose flour

2½ teaspoons active dry yeast

1 teaspoon sugar

Kosher salt

2 tablespoons olive oil, plus more for oiling the pan

FOR THE TOPPING 

1 small sprig fresh rosemary

2 small sweet onions, thinly sliced

3 tablespoons olive oil

¾ teaspoon flaky sea salt

METHOD 

1. 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.

2. 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).

3. Meanwhile, whisk together the flour, yeast, sugar and 1½ teaspoons salt in a large bowl.

4. Add the olive oil and the warm potato mixture and stir until the dough just comes together (it will be very soft and sticky).

5. 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.

6. Strip the rosemary leaves and coarsely chop them. Combine the rosemary, onions and olive oil in a bowl and toss together.

7. 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.

8. 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.

9. 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.

TRIPLE BERRY PIE

Recipe Courtesy of Lahaina Grill

Photography by Kent Hwang 

Serves 10

CRUST INGREDIENTS 

12 ounces all-purpose flour 

1 pinch salt

3 ounces unsalted butter

3 ounces all-purpose shortening

1/2cup sour cream

1/2cup ice water

1 raw egg, scrambled

3 packets Sugar in the Raw

CRUST METHOD

> Gently mix flour with salt, butter and shortening. 

> Add sour cream and ice water, gently kneaduntil 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.

FILLING INGREDIENTS

12 ounces blueberries

12 ounces raspberries

1/4 cup Crème de Cassis (black currant liqueur)

1/4 cup granulated tapioca 

1 cup granulated sugar

METHOD

> 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 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

Recipe and photography courtesy of Jana McMahon, Maui’s Private Chef 

Serves 10

INGREDIENTS 

Pastry for 2 crust pie 

1 medium to large pineapple 

2 eggs, slightly beaten 

1 cup cane sugar 

2 tablespoons cornstarch 

1 tablespoon grated lime zest 

3 tablespoon passion fruit pulp 

1/8 teaspoon salt 

METHOD 

> 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

Recipe and image courtesy of Angèl Vardas Foster Island Olive Oil Co., O‘ahu, Hawai‘i 

Serves 10-12 

INGREDIENTS 

½ cup almond flour 

1¾ cup cake flour 

2 teaspoons baking powder 

¼teaspoon baking soda 

½ teaspoon Kosher salt 

3 eggs (room temperature) 

3/4cup sugar (plus more for dusting) 

1½ tablespoon lemon & orange zest 

2 tablespoons fresh lemon juice 

2 tablespoons fresh orange juice 

¼cup milk (room temperature) 

1 teaspoon vanilla extract 

1¼cup fresh extra virgin olive oil (plus more to drizzle on top) 

METHOD 

> 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 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. Next 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! 

ABOUT THIS RECIPE 

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 the 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. 

PUMPKIN SPICE DUTCH BABY

Recipe & photography courtesy of William Townsend of Popover Hawaii Hilo, Hawai‘i Island

INGREDIENTS 

3 eggs 

¾ cup milk 

2 tablespoons butter (melted) 

2 tablespoons pumpkin puree 

½ cup flour 

2 tablespoons corn starch 

1 teaspoon salt 

1 tablespoon pumpkin spice 

METHOD 

1. Preheat oven to 450F and place a cast iron skillet or pie pan into your oven while preheating. 

2. Blend the eggs, milk and butter in a blender on high until smooth (about 2 minutes). 

3. Add flour, cornstarch, salt and pumpkin spice to the blender and continue to blend until just combined. 

4. 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. 

5. 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. 

6. 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. 

NĪOI PEPA (+ Chili Pepper Water Recipe)

Hawaiian chili peppers are small chilis, growing up to an inch long on a large bush that can reach up to four feet in height. The peppers grow pointing up to the sky. Hawaiian chili peppers mature to a bright red color and are available year-round. The small peppers are very big on spice, and rank high on the Scoville Heat scale – around 200,000 SHU. 

In Hawai‘i, these small but potent peppers are also known as Bird Beak, likely due to the method in which these peppers were spread throughout the tropical islands – by birds eating the peppers and depositing seeds in their droppings. The shape of the pepper – resembling a small bird beak – may also have something to do with the name. 

Like other members of the pepper family, Hawaiian chili peppers are high in vitamins C and A. The high amount of capsaicin in the Hawaiian chili peppers serves as a stimulant, with anti-inflammatory and antioxidant properties. Capsaicin is also used as a pain reliever for those suffering from arthritis or migraines. 

It is thought that Hawaiian chili peppers came to Hawaii by way of Don Francisco de Paul Marin, a Spanish horticulturalist who came to Hawaii at the end of the 18th century. Marin was also responsible for the first mangoes in Hawaii. Additionally, it is most likely the Portuguese who are responsible for the popularly-used Hawaiian condiment, chili pepper water. 

Hawaiian chili peppers are likely native to Central and South America, as are most members of the Capsicum genus. The two most popular members of C. frutescens are the tobasco and cayenne varieties. The Capsicum peppers’ small size make them ideal snacks for birds, who do not have the same reaction to capsaicin as humans do. Birds are another likely suspect for how chilis reached the island chain of Hawaii. Hawaiian chili peppers are known to local Hawaiians as nīoi, or nīoi pepa. The plants produce an average of 100 peppers each, making them prolific growers.

The most popular way to use Hawaiian chili peppers in Hawai‘i is for making ‘chili pepper water’ or ‘fire water’, a spicy sauce used as a condiment on everything from eggs to rice and even in cocktails. Chili pepper water is made by combining garlic, a handful of Hawaiian chili peppers, salt and water. The concoction is put in a jar, shaken a bit and left to sit in a cool, dark place for a month before it’s used. 

CHILI PEPPER WATER

RECIPE COURTESY OF GAGE SMIT, SOUS CHEF, BROWN’S BEACH HOUSE AND HALE KAI, FAIRMONT ORCHID, HAWAII 

INGREDIENTS:

8 ounces water

2 ounces white vinegar

1 teaspoon Hawaiian sea salt

2 each cloves of garlic, crushed

2 each fresh ginger slices

1 ounce Ogo seaweed

15 each Hawaiian chili peppers, sliced 

METHOD:

> Add the ingredients to a small pot and bring to a quick boil. 

> Reduce the heat to simmer for five minutes. 

> Remove from heat and cool. Once cool transfer to a sterilized bottle. 

> Let sit for at least five days before use. The longer it sits the more the flavors will infuse — it gets better over time. 

> This will keep in the refrigerator for about a year.