Aloha Friday Recipe: Warm Coconut-Pineapple Tart

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Tart Shell:
Three-fourths cup butter (3/4 cup)
Three-fourths cup powdered sugar (3/4 cup)
1 egg
5 egg yolks
1 tablespoon vanilla extract
Three and three-fourths cup all purpose flour, sifted (3 ¾ cups)

Cream the butter and sugar. Slowly add in the egg and the egg yolks. Scrape down the bowl and continue the mixing process. Add in the vanilla. Slowly add in the flour and mix well. Scrape down the bowl and mix. Massage onto work table. Place into plastic wrap and refrigerate for an hour.

Coconut Mixture:
1 cup granulated sugar
7 tablespoons unsalted butter
2 large eggs
Two and one half unsweetened shredded dried coconut (2 ½ cups)
One-fourth cup mango or passion fruit puree (optional) (1/4 cup)
One half cup fresh pineapple, chopped (1/2 cup)

Preheat the oven at 380 degrees.
Cut the pineapple into half inch cubes. Place onto a paper towel to drain all excess juices and moisture. Randomly scatter the chopped pineapple onto the bottom of the tart shell. Gently press slightly into the dough. Place into the refrigerator when ready for the second step.

Place butter and the sugar into a mixing bowl. Use the paddle attachment to cream the mixture. Slowly add in the eggs, followed by the coconut. Scrape down the bowl and mix for a short while. Spread the creamed mixture onto the surface of the chopped pineapple. Spread evenly onto the tart. Bake in the preheated oven for 15 minutes at 380 degrees. Once this time is completed, turn oven to 350 degrees and bake an additional 35 to 40 minutes. The top surface of the coconut cream should be golden brown and the center set and firm. Sprinkle with powdered sugar and top with a scoop of vanilla bean ice cream.

Recipe courtesy Sam Choy’s Kitchen

Aloha Friday Recipe: Ono Fried Wings

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3 1/2 pounds chicken wings, thawed & drained well
2 Tbsp flour
1/4 C cornstarch
1/4 C mochiko (glutinous rice flour)
1/4 C sugar
2 Tbsp minced green onion
2 tsp salt
5 tsp shoyu
2 eggs
1 clove garlic, crushed
Vegetable oil for frying

In a large bowl, combine all ingredients, except the vegetable oil. Marinate for 2 hours in the refrigerator. Heat oil to 400 degrees. Fry chicken in hot oil until golden brown; drain on paper towel or newspaper. Enjoy as a pupu or entree with rice & corn.

Recipe courtesy of KPOA.com’s “Honey I’m Hungry, What’s for Dinner?”

Aloha Friday Recipe: Mock Hula Pie

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Ever had Hula Pie at Duke’s Canoe Club? If not, you’re missing out! While they’re not giving out the recipe, Hawaii Magazine has come up with a close facsimile for you to make at home!

1 9-inch chocolate cookie piecrust
1 half gallon macadamia nut ice cream (Seems like a lot of ice cream, but you’ll be piling it high.)
4 ounces chocolate fudge topping
1 shot of espresso or strong coffee
6 ounces macadamia nuts
Whipped cream

Bring fudge topping to room temperature. Scoop ice cream into prepared pie shell, smoothing it into a rough dome, or bombe, as high as you’d like. Warm espresso or coffee and mix into chocolate. Use a warmed knife to spread topping even over ice cream bombe. Freeze until ready to serve. Cover top of pie with a layer of whipped cream and chopped macadamia nuts before serving. Can’t find macadamia nut ice cream in your local store? Just substitute good vanilla ice cream—soften it just a little and mix in chopped mac nuts. We actually prefer this option to store bought mac nut ice cream, as the flavor is more balanced and the texture of the nuts will remain firm, not soggy. If you’d prefer to make your own pie crust, too, simply mix chocolate wafer crumbs (about a cup and a half) with a little sugar and about ¼ cup melted butter. Press the mixture into a pie pan.

I’ve seen on cooking shows where they use a frozen metal mixing bowl to put the ice cream into to re-create the height and uniformity of the original pie. Also, the espresso is optional.

Aloha Friday Recipe: Mango Crisp

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5 cups ripe mangoes, peeled and thinly sliced
11/2 tsp ground cinnamon
1/4 tsp nutmeg
1 tbsp lemon juice
1/4 cup butter (softened)
1/2 cup brown sugar (packed)
1/2 cup flour

Preheat oven 375 degrees. Mix sliced mangoes with 1 teaspoon of the cinnamon, nutmeg, and lemon juice. Place in a buttered 10×6x2 in glass baking dish. Set Aside. Combine butter and brown sugar until well blended. Cut in flour and the remaining 1/2 teaspoon cinnamon. Mix until crumbly. Sprinkle the topping evenly over mango slices. Bake for 15-20 mins, or until topping is golden brown. Serve warm or cold, with whipped topping or ice cream, if desired.

Recipe courtesy of Maui Magazine.net

Aloha Friday Recipe: Chocolate Haupia Pie

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1 9-in. unbaked pie crust
1 cup milk
1 can coconut milk (14 oz.)
1 tbsp. coconut extract
1 cup sugar
1 cup water
1/2 cup cornstarch
7/8 cup chocolate (Dutch chocolate, or any chocolate with high cocoa butter content)
1 1/2 cups heavy cream
1/4 cup sugar

Preheat oven to 350 degrees F. Bake crust for 15 minutes, or until golden brown. Set aside to cool. In a medium saucepan, whisk together milk, coconut milk, coconut extract and 1 cup sugar. In a separate bowl, dissolve the cornstarch in water. After bringing coconut milk mixture to a boil, reduce to simmer and slowly whisk in the cornstarch mixture. Continue stirring over low heat until thickened—about three minutes. Divide evenly into two bowls. In another bowl, microwave chocolate until melted. Mix chocolate into one of the bowls of coconut pudding, then pour mixture into the pie crust, spread and let sit. Pour the remaining bowl of coconut pudding on top of the chocolate-coconut pudding mixture and spread smooth being careful nut to mix the two layers. Refrigerate the pie for an hour or more. Whip the heavy cream with 1/4 cup of sugar until stiff. Layer the whipped cream on the pie surface. Garnish with chocolate shavings.

Aloha Friday Recipe: Avacado Poke

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2 medium size avocados
1 cup diced Waimea tomatoes
½ cup ogo, chopped
½ cup Maui onions, chopped
¼ cup green onion, chopped
3 Hawaiian chili peppers
1 tablespoon inamona (you can substitute chopped macadamia nuts)
1 tablespoon roasted sesame seeds
2 tablespoons sesame oil
2 tablespoons soy sauce

Cut the avocados in half, remove the seed, and peel or cut off the skin. Cut the avocado meat into 1-inch cubes. Rinse and chop the ogo. Trim and dice the tomatoes (1/4-inch dice). Peel and dice the Maui onion (1/4-inch dice). Chop the green onion. Trim and mince the chili peppers. Put all ingredients in a glass or ceramic bowl and mix gently but well. Cool, covered in the refrigerator. Great plan or with chips or crackers.

Recipe courtesy Sam Choy’s Kitchen television show

Aloha Friday Recipe: Baked Apple Cinnamon French Toast

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Mele Kalikimaka!! Here’s a great recipe to make tomorrow morning after the hustle and bustle of today! Get the kids involved and make memories with your ohana.

1/2 loaf (16 oz. pkg.) King’s Hawaiian Sweet Bread, cut into 1-inch cubes
4 eggs, slightly beaten
1 1/2 cups milk
1/2 cup sugar, divided
2 tsp. ground cinnamon, divided
1 large apple, peeled, cored and thinly sliced
2 tbsp. butter or margarine

Preparation
Preheat oven to 350° F. Place bread cubes in greased 8×8-inch baking dish. Combine eggs, milk, 1/4 cup of sugar and 1-1/2 teaspoons of cinnamon in medium bowl; mix well. Pour half the egg mixture evenly over bread cubes. Cover top with apple slices. Pour remaining egg mixture over apple slices. Mix remaining 1/4 cup sugar and 1/2 teaspoon cinnamon together in small bowl; sprinkle evenly over apples. Dot with butter. Bake 40-45 minutes until knife inserted in center comes out clean.
Makes 4 servings.

Recipe courtesy Kings Hawaiian Bakery

Aloha Friday Recipe: Hawaiian Cookie Tarts

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1-3/4 all-purpose flour
1/2 cup powdered sugar
2 tablespoons cornstarch
1 cup butter or margarine, softened
1 teaspoon vanilla

Filling

1 cup pineapple preserves*
1/2 cup granulated sugar
1 egg
1-1/2 cups coconut
Additional powdered sugar (about 2 tablespoons)

*In place of the pineapple preserves, 1/2 cup apricot preserves mixed with 1/2 cup drained crushed pineapple can be used.

Heat oven to 350°F. In large bowl, stir together flour, 1/2 cup powdered sugar and the cornstarch. With spoon, beat in butter and vanilla until soft dough forms. Shape dough into 1-inch balls. Place 1 ball in each of 36 ungreased mini muffin cups; press in bottom and up side of each cup. Spoon 1 teaspoon pineapple preserves into each dough-lined cup.

In small bowl, beat granulated sugar and egg with fork until well blended. Stir in coconut until well coated with egg mixture. Spoon 1 teaspoon coconut mixture over preserves in each cup. Bake 23 to 33 minutes or until cookie crusts are very light golden brown. Cool in pans on cooling racks 20 minutes. To release cookies from cups, hold muffin pan upside down at an angle over cooling rack. With handle of table knife, firmly tap bottom of each cup until cookie releases. Cool completely, about 15 minutes. Just before serving, sprinkle with additional powdered sugar.

1 Cookie Tart: Calories 130 (Calories from Fat 60); Total Fat 6g (Saturated Fat 4.5g; Trans Fat 0g); Cholesterol 20mg: Sodium 50mg; Total Carbohydrate 18g (Dietary Fiber 0g; Sugars 109); Protein 0g % Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 2% Exchanges: 1 Other Carbohydrate, 1-1/2 Fat Carbohydrate Choices: 1

Recipe courtesy GlobalGourmet.com

Aloha Friday Recipe: Hawaiian Oatmeal Cookies

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1-1/4 cups packed light brown sugar
3/4 cup butter-flavored solid vegetable shortening, plus extra for greasing the baking sheets
1 large egg
2 tablespoons orange juice
1 tablespoon grated orange zest
1 teaspoon vanilla extract
1/2 teaspoon orange or lemon extract
3 cups quick-cooking oats, uncooked
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 can (8 ounces) crushed pineapple in natural juice, well-drained
1 cup flaked coconut
1 cup chopped macadamia nuts

Pre-heat oven to 375 F. Grease baking sheets with shortening. In a large mixing bowl beat brown sugar, shortening, egg, orange juice, orange zest, vanilla and orange extract until creamy. In another mixing bowl stir together oats, flour, baking soda, salt and ginger. Gradually stir flour mixture into creamy mixture. Stir in pineapple, coconut and macadamia nuts. Drop by rounded tablespoonfuls 2 inches apart onto prepared baking sheets. Bake 10 to 12 minutes or until cookies are lightly browned. Cool 2 minutes; transfer to cooling rack to cool completely.

Recipe courtesy Christmas-cookies.com

Aloha Friday Recipe: Sweet and Savory Baked Chicken

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4 sprigs fresh tarragon (2 sprigs chopped, 2 whole sprigs for roasting), plus more for garnish
Course salt and freshly ground pepper
1 whole chicken (about 4 1?2 pounds), cut into pieces
2 cups chopped fresh Maui Gold pineapple
8 shallots (2 coarsely chopped, 6 halved lengthwise)
2 tablespoons rice-wine vinegar
1?2 teaspoon sugar
1 tablespoon unsalted butter

Preheat oven to 425 degrees. Stir chopped tarragon, 1 teaspoon salt, and 1?4 teaspoon pepper in a small bowl. Rub mixture all over chicken. Transfer to a large roasting pan, arranging chicken so pieces are not touching. Refrigerate until ready to bake (up to 1 day).

Put pineapple, chopped shallots, vinegar, sugar, and 1?2 teaspoon salt into a food processor. Process until mixture is slightly chunky, about 2 minutes.

Spread pineapple mixture over chicken. Top with dabs of butter. Add the remaining tarragon sprigs and 6 shallots to roasting pan. Bake chicken, basting with pan juices occasionally until skin is golden, about 50 minutes.

Recipe courtesy of Maui Gold Pineapple

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