Catherine’s Sweet Potato and Coconut Haupia Pie

Shortbread Crust

• 6 TBSP unsalted butter
• 1 TBSP sugar
• 3/4 cup flour
• 1/2 cup roasted macadamias or coconut
• pinch of salt if nuts are unsalted

1. Preheat oven to 350 degrees Fahrenheit. Mix together all the ingredients in a food processor. Press into a 8X8 baking pan. Bake for approximately 15-20 minutes or until golden at the edges.

Potato Filling

• 1 1/2 cups Okinawan purple sweet potatoes, roasted and mashed
• 1/4 cup light brown sugar
• 1 large egg, lightly beaten
• 6-ounces can evaporated milk
• 1 teaspoon vanilla extract

1. Combine all ingredients in a food processor. Pulse until smooth.
2. Raise the oven temperature to 400ºF. Bake for 10 minutes, then lower heat to 325ºF and bake another 30 minutes until the center is set.
3. Allow to cool. Meanwhile, make the coconut topping

Haupia topping

• 2 TBSP granulated sugar
• 2 TBSP cornstarch + 1/3 cup water
• pinch salt
• 1 cup coconut milk
• 1 tablespoon light rum (optional)
• Pinch of salt
• lightly toasted shredded unsweetened coconut and/or toasted, crushed macadamia nuts to garnish

• In a heavy-bottomed saucepan, combine all ingredients except for garnish, and whisk together thoroughly to eliminate all lumps. Place over medium-high heat. Stirring constantly, bring to an almost-boil then lower to a simmer. Continue to cook and stir until the mixture thickens, 6-8 minutes. Add water to reach desired consistency. Add sugar to taste. Remove from heat and allow to cool just until it is no longer hot.
• Pour the haupia over the cooled pie and spread evenly to cover. Refrigerate until the pudding firms up, at least 3 hours or ideally overnight.
• Garnish with toasted coconut flakes or chopped, toasted macadamia nuts. Serve cold or at room temperature.

Chicken, Coconut and Sweet Potato Stew

• 2.5 pounds bone-in chicken thighs, skinned (or a package of boneless, skinless)
• 1 onion, chopped
• 2 inches ginger, sliced
• 4-6 cloves garlic
• 1 TBSP paprika
• 1 TBSP curry powder or 1 tsp each of cumin, coriander, tumeric
• 15 oz diced tomatoes
• 1-8.5 ounce carton coconut milk
• 1 cup chicken broth
• 2 pounds sweet potatoes, cubed into big chunks
• Fish sauce to taste

1.  Brown chicken for 4-5 minutes.  Remove from pot.

2. Add more oil as needed and cook onions till soft.  Add ginger and cook for a bit, then stir in garlic.

3. Add spices and let bloom.

4. Stir in tomatoes, coconut milk and broth.  Season with fish sauce.

5. Re-introduce the chicken and its juices

6. Let simmer until thickened.

Coconut Cake with Mango Filling

This cake was made to celebrate mom’s 70th birthday.  Although, the cake came about 3 weeks late.  There were so many celebrations going on that I decided to wait a bit and make the cake during her next visit after our trip to Mammoth.

Adapted from http://www.foodandwine.com/recipes/six-layer-coconut-cake-passion-fruit-filling.  I cut down the sugar a bit.

Ingredients-Cake

• 2 cups flour
• 1 cup sugar
• 2 1/4 tsp baking powder
• 1/2 tsp salt
• 6 TBSP water
• 8 TBSP butter, softened to room temperature
• 10 TBSP coconut milk (unsweetened)
• 1 tsp vanilla
• 1/4 tsp coconut extract
• 3 egg whites
• 1 fresh mango, for garnish
• Coconut chips for garnish

With a whisk attachment, beat egg whites until soft peaks (about 2 minutes).  Pour into a bowl and set aside.

Change to a paddle and combine butter, water, coconut milk, vanilla, coconut extract until well combine.

Whisk dry ingredients (flour, sugar, baking powder, salt) in a bowl, then add to the butter mixture.  Mix on high for about 2 minutes until the batter is smooth.

Fold in egg whites until not white streaks remain.

Pour evenly into 2 heavily buttered 6-inch cake pans (2 inches high).

Bake at 350 degrees for 45-50 minutes until golden brown.  *NOTE: I tried spreading this batter over two 8-inch pans with then intention of making a 4 layer cake, but they turned out flat, thin and too crisp.  They also didn’t spread well.  I don’t recall this the first time I made this cake.  I noticed that the batter was pretty dry before adding the egg white.  Perhaps needed more coconut milk or there just wasn’t enough batter.

Let cool on rack for about 10-15 minutes, then invert cake and allow to cool completely.

Split the cakes in half (we will only use 3 layers for the cake)

Add about 1/4 cup filling (recipe below) between each layer.  Pipe a ring of whipped cream around the perimeter of the top layer about 1 inch wide.

Frost remainder of the cake with whipped cream (recipe below).  Decorate the top with fresh mango.  Cover sides with coconut.

Ingredients-Mango Filling

• 3 TBSP sugar
• 3/4 cup mango nectar (I used Naked Juice’s Mango Madness)
• 2 TBSP cornstarch
• 2 egg yolks
• 1/2 tsp vanilla
• 2q TBSP butter
• Squeeze fresh lemon juice

In a small saucepan, add about 1/2c mango nectar and sugar.  Heat over medium heat till warmed.

In a bowl, add cornstarch and egg yolks.  Add heated mango puree to the eggs to temper, then add eggs to the saucepan and cook until bubbling.  Mango should be thickened and cornstarch cooked through.

Stir in vanilla and butter.  Stir in lemon juice to taste. Chill.

When ready to use, stir in remaining mango puree for desired consistency and fresh fruit taste.

Ingredients-Whipped Cream (enough to frost one cake)

• 1 cup heavy whipping cream
• 1 TBSP sugar
• few drops of coconut extract

Beat till soft peaks

NOTE: I tried using a coconut cream filling (like what I use for coconut cream pie, with just a tad less cornstarch).  I found that it was too rich, and prefer the contrast of the tangy and bright mango instead.

Coconut Chip Cookies

Crispy chewy and sweet all at the same time.  I’ve been saving this recipe for almost 2 years!  Lots of toasted coconut flavor makes this recipe a winner.  I made them smaller and added chocolate to Martha Stewart’s recipe from her show, ‘Martha Bakes’.  I think an ‘Almond Joy’ variation, topping the cookies with chocolate and chopped almonds would be wonderful, or adding finely chopped macadamias into the batter and drizzling white chocolate and regular chocolate would be divine.

Makes 18 cookies

• 4 TBSP butter, room temperature
• 5 TBSP white sugar
• 6 TBSP light brown sugar
• 1/2 egg (2 TBSP beaten egg)
• 3/4 cups minus 1 TBSP flour
• 1/2 tsp baking soda
• good pinch of salt
• 2 cups unsweetened coconut chips
• 1/4 cup chocolate chips
• 1/4 cup white chocolate chips
• 1/2 cup chopped almonds (optional)

Cream butter and sugars, then add eggs

Stir in flour, baking soda and salt till well incorporated

Add 1/2 of the coconut and stir to distribute evenly, then stir in the remaining coconut, chocolate and almonds

Spoon 1 TBSP full onto parchment-lined cookie sheet (about 8 per sheet) and chill for 30 minutes

Remove from fridge and flatten each cookie to about 1/4 inch thick with the bottom of a glass

Bake at 350 degrees for about 12 minutes of golden brown

Let cool on wire rack

Melt white chocolate and chocolate chips separately. Drizzle over cookies

Top with almonds, if using

Pineapple Coconut Cornbread

I visited a friend in Seattle and had dinner at a local spot in Capitol Hill.  The restaurant served a slightly sweet version of cornbread that was just perfect for dessert.  I was inspired to make a similar version and headed to the internet to find a recipe.  Adding pineapple to cornbread was a new idea to me, but it apparently is not as novel as I had thought.  There was a good collection of this tropical cornbread, and after just a few minutes of searching, low and behold, the restaurant’s recipe was actually featured in a local newspaper.  It was a hit at our annual Independence Day BBQ

http://www.seattletimes.com/pacific-nw-magazine/plain-or-fanciful-cornbread-is-tasty-either-way/

The salty-sweet contrast and the texture are the highlights of this dish.  There is just a slight aroma of pineapple hiding behind the more predominant toasted coconut.  Next time, I think I will try a twist on the pineapple upside down cake.  Caramelized pineapple in addition to pineapple throughout the cake with boost that pineapple flavor.

For square baking dish.  Use 1 1/2 times recipe for 9X13 dish

1 cup all-purpose flour

11/8 cup medium-grind cornmeal

¾ cup sugar

2 teaspoons baking powder

1¼ teaspoon kosher salt

4 ounces (1 stick) unsalted butter, softened

4 eggs

1½ cups frozen corn, thawed (or canned corn, drained)

1 packed cup crushed canned pineapple, drained

¼ cup creme fraiche (or sour cream)

4 ounces grated cheddar cheese

Shredded sweetened coconut to garnish

1. Preheat oven to 375 degrees F.

2. Grease and flour a 2-quart baking dish.

3. Combine flour, cornmeal, sugar, baking powder and salt.

4. Beat butter on high. Add eggs; beat well.

5. Beat in flour mixture on low speed just until combined.

6. Stir in corn, drained pineapple, creme fraiche and grated cheese.

7. Bake about 30 minutes or until a toothpick inserted near the center comes out clean.

8. Pile a generous amount of shredded coconut on top and bake at 400 degrees F for several additional minutes to lightly toast the coconut.

Sip and Swap v 2.0 – Recipes for cocktails, appetizers and mini desserts

Two years ago, I hosted one of the most fun parties.  It was a sip and swap where all the girls brought 5 items from their closets, with at least one being an accessory.  They would come to sip cocktails, nosh on hand held nibbles and take home new treasures to mix up their wardrobe.  I hosted another this past week with about 20 guests.  Everyone went home with something new, no matter what their size, shape or style!

For the first rounds, we took turns selecting our favorite item.  After that, everyone was free to choose anything they wanted to take home.

I made food small enough for just a few bites and ensured there was a good mix of items.  I also didn’t want to fuss with utensils since everyone would be standing with drink and plate in hand already.  It did take quite a bit of work and organization to ensure everything was done on time.

I learned few things along the way that will make entertaining in a sort of cocktail party style a little less stressful

• Make a mix of food that can be served cold/room temperature and hot food.  The cold food can be ready to go before guests arrive.  The hot food should be able to be prepared ahead of time and can be left in a warm oven until guests arrive.  I like having hot food to feel like you’ve had a real meal.
• Handheld food resting atop different bases (crackers, crostini, veggies, puff pastry, pizza dough) lends to variety in textures and flavors.  Possibilities are endless!
• Deviled eggs, although always popular, are a pain and take a lot of time considering the prep needed.  I don’t like peeling eggs!
• Have a simple house cocktail that you can batch and have ready to serve right when your guests arrive.  My friends need to be nudged a little before they partake in a cocktail, otherwise they won’t bother you with anything other than water.  I opened all the drinks and hand a drink in their hand right when they arrived.  It got the party started right away.  My house drink was a little strong (I think I just pour servings that were too big).
• Narrow cups work better than wider ones for cocktail parties.  A narrower cup can be rested on a dessert plate and leave more room for food.

Drink and Food for the party:  I made approximately 24 pieces per dish with plenty of leftover.  I actually ran out of table space and didn’t put one of the dishes out…I think next time, I will be sure to use smaller serving dishes and mix all of the different crostini together rather than separating them onto different plates.  Perhaps separate by sweet and savory or pair bites with complementing or contrasting colors.

DRINKS:

• 1/2 ounce Blackberry Rosemary syrup + 1/2 ounce Vodka or Gin + Prosecco
  • 2 1/2 cups blackberries + few sprigs rosemary, chopped + 1/3 c sugar + 2/3 cup water simmered for about 20 minutes, strained and chilled
  • Omission of vodka and sparkling lemonade or pomegranate could be substituted
  • The French 75 also adds lemon juice
• Sangria
  • Stella Rosa sparkling wine + 3 oz Brandy + 1 1/2 oz triple sec + apple + orange plus juice + lemon + apricot or other stone fruit
• Non-Alcoholic – it was warm and I should have had more.  I only had 1 L club soda, 1 L Perrier + 2 sparkling sodas.  2 more bottles would been have nice

Cold Appetizers

• Charcuterie board:  1 box water crackers + 3 cheeses (brie, cheddar, spicy jack) + grapes + strawberry + smoked almonds + dried apricot + pepper spread + olives
• Caprese on a stick: mozzarella, tomato and basil with TJ’s balsamic vinegar/honey thyme oil + salt
• Strawberry Crostini: Ricotta/Sugar/Lemon Zest + sliced strawberry + balsamic and brown sugar reduction (about 1/2 cup reduced by 2/3) + sliced basil
• Turkey Sandwich:  Ciabatta, Mayo+Cream Cheese,  bacon (put in cold oven till 400 degrees (about 17 minutes), avocado, turkey, spicy pepper spread, microgreens

Other make-ahead appetizers

• Brazilian cheese bread (Yields 36):
  • 1 1/2 c tapioca four
  • 1 egg
  • 1/3 c oil
  • 2/3 c milk
  • 1/2 c packed shredded mozzarella
  • pinch salt
  • Place everything in food processor and blend of about 20 seconds
  • Fill well greased mini muffin tins 3/4 full (1 TBSP)
  • Bake at 400 X 17 minutes till puffed and light brown (I over cooked these at 20 minutes)
  • Let cool a few minutes then remove onto rack.  I waited too long so a few got stuck onto the pan
• Deviled Eggs with herbs

Hot foods kept in the warmer till guests arrived

• Crostini + 50/50 whipped cream cheese and herbed goat cheese + sauteed mushrooms with rosemary
• Pigs in a blanket: Aidell’s chicken sausage (1pound) and puff pastry.  Refrigerate until ready to bake, brush puff pastry with egg wash, bake at 400 degrees till puffed and browned.  Baked lying flat-turns out light and flaky
• Artichoke dip crostini: Spoon onto crostini, bake at 375 till cheese melts
• Crostini+Brie+Thinly sliced apple+Cubed pancetta or pomegranate+walnut+honey
  • Melt cheese, then add apple.  Keep in warmer
• Minced Chicken+Water Chestnuts+Pine Nuts in Endive leafs
  • Keep chicken warm and spoon into endive last minute
• Meatball Cups (Yields 18):  Pillsbury pizza crust+mozarella+Sriracha BBQ sauce+chicken meatball
  • Cut 3 inch circles and place in greased mini muffin tins.  Spoon cheese and BBQ sauce and bake for 400 degrees for 6 minutes.  Place quarter meatball and top with sauce.  Tope with cheese and pop in oven till dough is brown and cheese is melted

Dessert

• Mini coconut banana cream pie with TJ’s salted caramel – filling made day ahead
• Nutella brownies
• Lemon Bundt cake made day ahead
• Mini Blueberry Pie topped with Whipped cream
  • 1 box pie crust makes 24-can be made day before
    • Use mini muffin tin, prick bottom with fork and freeze
    • Bake at 400 till light brown
  • Filling made day ahead
    • 2 cups fresh blueberries, rinsed and dried
    • 2 tablespoons cornstarch
    • 2 teaspoons finely grated lemon zest
    • 2 tablespoons fresh lemon juice
    • 2/3 cup sugar
    • Pinch of salt
      • Place half blueberries, sugar, zest and cornstarch, water in pot.  Bring to boil and simmer
      • Add remaining blueberries and heat through till sauce is thickened.
      • Take off heat and squeeze in fresh lemon juice

Doctored Carrot Cake

Yields 6 dozen mini muffins

A bit on the sweet side, but gets the job done.  Really liked the addition of chopped apples!

• 1 box carrot cake mix
• 4 eggs
• 1/2 cup applesauce (or 1/2 cup oil)
• 1/2 cup shredded carrot
• 1/2 cup raisins
• 1/2 cup shredded coconut
• 1 apple, finely chopped
• 1/2 crushed pineapple and its juice
• 1/2 cup chopped nuts

Combine all ingredients and pour into muffin tin.  Bake at 375 degrees until the center of the muffin is no longer sticky and  inserted toothpick comes out clean.

Tropical Hummingbird Cake with Whipped Cream & Cream Cheese Frosting

This was such fun cake to make for my hubby’s 41st birthday.  Loaded with bananas, pineapple and coconut, this became a cross between a hummingbird and coconut cream cake.  I really like the whipped cream frosting, and it set very well.  It even had enough structure to pipe.

 

For the Cake: Yield one 9 inch 4 layer cake
2 (8-ounce) cans crushed pineapple in juice
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups granulated sugar
3 eggs
1 cup vegetable oil
4 very ripe large bananas, peeled and mashed (about 2 cups)
1 cup macadamia nuts, toasted and finely chopped
2 teaspoons vanilla extract

• Drain the pineapple, collecting the juice into a small saucepan.  Set pineapple aside and reduce the juice to 1/3 cup
• Combine flour, baking powder, baking soda, salt and cinnamon in a bowl.  Set aside.
• Whisk eggs and sugar, then stream in the oil.  Add the banana, nuts and banana.
• Combine the wet ingredients and the dry ingredients until no dry streaks remain.
• Pour into two parchment-lined and greased 9-inch cake pans.
• Bake at 350 degrees for about 35 minutes, rotating at the midway point.
• Let cool for 20 minutes before turning out of the pan.
• Split the cakes into 2 layers for 4 in total
• Fill the three layers with your choice of fillings from below and ice with whipped cream and cream cheese frosting.
• Garnish with macadamia nuts, pineapple and toasted coconut.

For the Coconut Filling: Yields one layer

1/3 cup sugar  + 1 TBSP sugar for the yolks

1/4 cup cornstarch

1/8 teaspoon table salt

4 large egg yolks

1 cup milk

1 cup coconut milk

1 cup sweetened flaked coconut

1 teaspoon vanilla extract

1 cup heavy cream, whipped to soft peaks

• In a saucepan, bring sugar, coconut milk, milk, coconut and salt to a simmer letting the sugar dissolve.  Remove from the heat while you prepare the eggs.
• In a bowl, whisk the egg yolks, cornstarch, 1 TBSP sugar
• Temper the eggs with a third of the milk, then add the eggs to the saucepan and bring the mixture back up to a boil.  Cook, stirring constantly, until thickened and the cornstarch is cooked through.  Remove from heat and stir in vanilla.
• Let custard cool for at least 4 hours.
• Before using the filling, fold in the whipped cream until no streaks remain.

For the Pineapple Curd Filling:  Yields 2 thin layers

12 oz pineapple juice

1 TBSP lemon juice

1/3 cup sugar

3 egg yolks

3 TBSP cornstarch

• Bring pineapple juice, lemon juice and sugar to a boil in a small saucepan.  Allow sugar to dissolve.  Remove from heat.
• Whisk egg yolks and cornstarch in a small bowl.  Slowly whisk in about 1/3 of the pineapple juice mixture into the bowl to temper.
• Add the egg yolks to the sauce pan over medium heat
•  Stir constantly until mixture comes to a boil again and the curd is thickened.

For an Alternative Pineapple filling:  Yields 2 layers

20 oz can of crushed pineapple

2 TBSP sugar

1 TBSP lemon juice

2 TBSP cornstarch

1 cup heavy cream, whipped

Yet another alternative:  Pina Colada Pastry Cream

1. • 1 cup pineapple juice (240 grams)
   • 1 cup coconut milk (240 grams)
   • 1/2 cup sugar (100 grams)
   • 3 tablespoons cornstarch (24 grams)
   • 1/4 teaspoon kosher salt (1 gram)
   • 4 large egg yolks
   • 1 large egg
   • 2 tablespoons (1/4 stick) cold unsalted butter, diced (28 grams)
   • 2 tablespoons light rum (optional) (30 grams)

1. 1. In a medium saucepan, whisk the pineapple juice and coconut milk together. Heat over medium heat, stirring occasionally, for about 3 minutes, until the liquid is hot and steaming but not boiling.
   2. Meanwhile, in a small bowl, whisk the sugar, cornstarch, and salt together. In a medium bowl, whisk the egg yolks and whole egg until well mixed and homogenous. Whisk the sugar mixture into the eggs until lightened and fluffy. While whisking, pour about a third of the hot pineapple and coconut milk mixture over the yolk mixture and whisk very well until combined. Add another third and whisk well. Whisk in the remaining hot liquid and pour the mixture back into the saucepan. Return the pan to medium heat and whisk constantly until the mixture begins to boil.
   3. Once it is bubbling, whisk the mixture vigorously at a boil for 3 to 4 full minutes. Remove the pan from the heat and whisk in the butter, a little at a time. Mix in the rum, if using, after the butter has been incorporated.
   4. Pass the mixture through a fine-mesh strainer into a small baking sheet or cake pan, pressing the cream in the strainer to remove any cooked egg bits. Spread the pastry cream into a thin layer on the sheet; lay a sheet of plastic wrap directly on the surface.
   5. Cool the pastry cream to room temperature; refrigerate for at least 2 hours and preferably overnight. When ready to use, transfer the pastry cream to a bowl and stir with a rubber spatula to loosen it. Pastry cream should be used within 3 days.

Whipped cream and Cream Cheese Frosting (Yields 5 cups)

• 2 cups heavy cream
• 8 oz softened cream cheese
• 1/2 c sugar or to taste
• vanilla to taste

In a stand mixer, beat the heavy cream till very soft and pillowy.

In a glass bowl, beat the cream cheese and sugar till the sugar is dissolved.

Add to the whipped cream and continue to beat till well incorporated and the frosting is a little stiffer than whipped cream

Chill well before using

 

Banana Coconut Pineapple Trifle

• 1/2 Recipe for Banana Cupcakes, baked in a cake pan
• Full Recipe of Coconut Custard from Coconut Banana Cream Pie
• Sliced bananas
• Crush Pineapple, drained
• Sliced almonds
• Toasted coconut
• Caramel Sauce
• 8 oz heavy cream, whipped

In a trifle dish, first layer cake, then caramel, then custard, then whipped cream, then banana, pineapple, almond and coconut.  Continue to layer, ending with whipped cream on top.  Garnish with coconut around the rim

This was made for a build-your-own burger party at Gail’s house.

New Carrot Cake with Pineapple, Coconut and Raisins

From Epicurious

I used this recipe for dad’s birthday cake this year.  I accidentally set the oven too high and burned the outside of the cupcakes, but I was still able to salvage the insides, serve them in ramekins topped with butter pecan gelato.  Good flavor overall:

• 2 cups all-purpose flour
• 1 cup canned pineapple, finely chopped and all juice squeezed out
• 1 1/2 cups sugar
• 2 teaspoons baking soda
• 2 1/4 teaspoons organic ground cinnamon
• Pinch of freshly grated organic nutmeg
• 1 teaspoon salt
• 1/2 cup dark-brown sugar
• 3/4 cup oil
• 1 tablespoon vanilla extract
• 3 eggs
• 1 pound carrots
• 3/4 chopped nuts
• 1/2 cup raisins, soaked and drained
• 1/2 cup coconut
• 3/4 cup chopped toasted organic walnuts
• 1/2 cup organic golden raisins, plumped in warm water for 20 minutes and drained
• 1/2 tablespoon minced fresh organic ginger

DIRECTIONS

• Place the dried coconut in a cup of warm water to soften and set it aside for 15 minutes.Place the carrots in a food processor and pulse on and off for 1 minute. Then add the pineapple and pulse until the carrots are cut into very small pieces and the pineapple is pureed, 1 to 2 minutes.In a large bowl, sift together the dry ingredients. Add the brown sugar and use a whisk to break up any lumps.

  Drain the coconut and place it in a medium bowl. Add the oil, vanilla extract, eggs, and carrot-pineapple mixture, and whisk to combine.

  Add the wet ingredients into the dry, mixing with a rubber spatula to incorporate but not overmix. When the batter is almost mixed, stir in the additions, if using. Pour the batter into the prepared pans.

  Bake for 55 minutes, or until the tops are a very golden brown and a tester inserted in the center comes out clean. (It may look as if the cake is too well done, but it takes a while to bake because it’s so dense.) For cupcakes, the baking time is 35 to 40 minutes.