Recipe Corner (5/28/09)

Treats from Hawaii

May 28, 2009

By Ginger Isham

Recently, on vacation in Hawaii, we ate at an outdoor restaurant on Waikiki Beach where you selected meat or fish from the menu and cooked it yourself on the big outdoor grill on the beach side of the restaurant. Included with the meal was a buffet of salad ingredients, cold fish and other choice items such as poi, which is a purple sauce made from the taro plant, a longtime island staple. Also, there were small blocks of a white coconut pudding called haupia. Haupia is a traditional Hawaiian dessert. It is a staple dessert at all luaus. A luau is a large buffet that includes pork from a pig that is cooked in a ground oven, called an imu. Since I am fond of coconut, I researched haupia and found that it is served plain most of the time and is often used as a topping for a white wedding cake. I can’t wait to add it to my dessert list, along with the Kona Coffee Latte Pie.

Haupia Pudding

2 cups coconut milk

1 cup whole milk

6 tablespoons sugar

5 tablespoons corn starch

dash of vanilla (optional)

Put 1 cup of coconut milk in a saucepan. Combine sugar and cornstarch and stir into pan. Cook until mixture thickens. Add rest of coconut milk and whole milk. Cook until thickens. It should have a shiny look. Remove from heat and pour into an 8-by-8-inch dish and chill until firm. Cut into squares and serve.

Haupia Pie

Make a piecrust with 1/2 cup butter, 3 tablespoons sugar, 1 cup flour and 1/4 cup finely chopped nuts of your choice. Mix together and gently press into an 8-inch pie plate and bake at 400 degrees for 10 to 15 minutes or until lightly browned. Pour cooled, cooked coconut pudding into baked pie shell and chill. Serve with whipped cream sprinkled with toasted coconut. I would be tempted to serve it with a raspberry or other fruit sauce.

Kona Coffee Latte Pie

(Kona is one of the world’s best pure coffees, and is grown in Hawaii.)

1 cup heavy cream

1/4 cup ground Kona coffee, dark roast (use coffee of your choice)

1 pound of white chocolate chips or chunks

1 teaspoon ground cinnamon

1 9-inch chocolate cookie piecrust

In saucepan, combine cream and coffee. Scald over medium to high heat. Remove from heat and strain coffee grounds. Add white chocolate and let sit a few minutes and then whisk until smooth. Add cinnamon and whisk again and pour into pie shell. Place in fridge until firm. Serve with whipped cream and fresh raspberries.

NOTE: Pure Kona coffee is best. A Kona blend means 1 out of 10 beans is a Kona bean and the rest of the beans come from anywhere in the world.

Ginger Isham was the co-owner of Maple Grove Farm Bed & Breakfast in Williston, a fifth generation family farm on Oak Hill Road where she still lives.