Tuesday, December 15, 2015

Liliko'i Butter




Passionfruit "liliko'i" butter

This is a beloved recipe from two wonderful ladies in Maui (Makawao!) who used to make and sell this. We would have it shipped to us, until they told us that they had stopped making it. Fortunately, they gave us the hint of adapting a well-known lemon curd recipe for passionfruit, and voila, lilikoi butter! Finding fresh passionfruit is almost impossible outside of Maui, and cheap Goya brand purees lack flavor, but fortunately a few restaurant supply companies sell it (Perfect Puree of Napa Valley - to buy individually you have to go in person!). 

3 eggs
1/2 cup passionfruit puree
1/2 cup sugar
6 tbsp butter cut into chunks

Whisk eggs, then whisk in passionfruit and sugar. Add butter. Whisk over low heat, scraping sides and corners of pot until butter thickens and simmering slightly. Whisk constantly, or eggs will start to cook! Remove from stovetop and scrape through a fine strainer a few times. Refrigerate and use within a week.

Thursday, December 3, 2015

Candied Sweet Potatoes


Ingredients

KEEP IN MIND: all of these amounts can be changed, you can add more or less as needed, it’s hard to mess these up!

4 tablespoons butter, plus 1 tablespoon for greasing
6-8 medium yams or sweet potatoes, peeled
1/2 cup brown sugar
3 tablespoons maple syrup
Freshly grated nutmeg, to taste

Directions

Preheat oven to 375 degrees F.
Grease a 9 by 13-inch baking dish with 1 tablespoon butter.
Cut each of the yams into cubes or wedges.
Lay them out in the prepared baking dish in an even layer.
Melt the butter (in a small saucepan over medium heat, or in the microwave.)
Stir the brown sugar into the butter and allow to dissolve. Then add syrup and mix.
Pour the glaze over the yams and sprinkle with a little nutmeg.
Cover the baking dish with foil and bake for about 45 minutes or until the yams are tender when pierced with a fork but they still hold their shape.
Maybe 10-15 minutes before they are done, take yams out of oven and top with a layer of marshmallows. Put back in oven and they should get golden and toasted.











Monday, July 6, 2015

Bill's caesar dressing

Lemon juice (about a whole lemon)
Mayo
Dijon mustard
Garlic (2 cloves pressed)
Mix all that together then pour in Olive oil slowly while mixing
Add Parmesan cheese grated and anchovy paste