Sonia Tastes Hawaii

Breadfruit Recipes - 'Ulu Quiche and 'Ulu au Gratin with Three Cheeses & Ham

One more of the winning recipes and one that missed winning by one point from the Cooking Contest at the Breadfruit Festival celebrated this past Saturday 24th.

A total of 29 different dishes were entered in the Appetizer, Soups/Salads/Side Dishes, Main Dish/ and Desserts categories.  The rules of the contest called for original recipes featuring breadfruit as the main ingredient.

 
 

'Ulu Quiche

Parbaked 10 inch crust with unbleached white flour in a springform pan

2 cups cooked, unripe breadfruit in small dice

1/3 cup chopped Kalamata or Niçoise olives

2 Tablespoons chopped, fresh basil

1/3 cup chopped sundried tomatoes

1/2 cup diced Maui onions

1 cup Hamakua mushrooms

1/4 cup olive oil

1 teaspoon chopped garlic

1/2 teaspoon chopped Hawaiian chili pepper

1 cup grated low fat mozzarella

1 cup Big Island goat cheese

 

Custard:

6 whole local eggs

11/2 cups 2% milk

11/2 cups soy milk

1/2 teaspoon salt

 

Sauté diced onions, garlic , chili peppers and mushrooms in 1/4 cup olive oil. Drain and cool.

Place grated cheese in parbaked pie shell. Top with breadfruit, basil, olives, goat cheese, mushroom and onion mixture. Sprinkle with olives and sundried tomatoes.  Top with custard

Bake at 350 degrees for 50 minutes.

Serve with mixed greens or fresh fruit

 

YIELD: 8 servings

SOURCE: Ann Sutherland of Kailua-Kona - 3rd Place Winner in the Main Dish/Entree Category

 

 

 

 

'Ulu au Gratin with Three Cheeses and Ham

  

7 cups (about 1-3/4 pounds) ripe green firm 'ulu -peeled, cored, sliced

1 cup ham cubed (optional) - Spam or bacon bits are also good

3/4 cube (3 ounces or 1/3 cup) butter

2 medium cloves garlic - crushed

1-1/2 cups Half & Half

3/4 pounds Swiss cheese, sliced or cubed

3/4 pound Medium Cheddar cheese, sliced or cubed

8 ounces (1 brick) cream cheese

1/4 teaspoon white pepper, to taste

 

Wash 'ulu and cut into 1-1/2 in wedges (eight works) lengthwise.  Peel, core and slice less than 1/4 inch thick.

Layer in greased 3 quart (9 x 13) baking pan with ham.

 

Preheat oven to 35o degrees.

 

In a large sauté pan, lightly sauté crushed garlic in butter on medium-low heat.  Don't scorch.  Add Half & Half and cheese.  Stir constantly until all cheeses are melted.  Add /14 teaspoon white pepper or to taste.  Salt is not necessary.

 

Pour cheese sauce over 'ulu in the baking pan.  Bake at 350 degrees Fahrenheit for about an hour, until 'ulu is tender and sauce is bubbly and golden brown on top.

 

Let rest 15 minutes before serving.

 

YIELD: 6 - 8 servings as an entree

SOURCE: Brenda Cloutier of Hilo

 

More non-winning but good recipes will follow in a couple of days.

To read the previous posts related to the festival and recipes, please click on links below:

The Bounty of Breadfruit



A Breadfruit Kind of Day!



Breadfruit Recipes - 'Ulu Summer Rolls and 'Ulu Salad

 

Breadfruit Recipes - 'Ulu Cornedbeef Patties w/Sweet Chili Aioli & 'Ulu Pops

Breadfruit Recipes - 'Ulu with Coconut Milk 2 Ways & 'Ulu and Codfish Salad

Breadfruit Recipes - 'Ulu with Coconut Milk 2 Ways & 'Ulu and Codfish Salad

Two more winning recipes from the Cooking Contest at the Breadfruit Festival celebrated this past Saturday 24th.

A total of 29 different dishes were entered in the Appetizer, Soups/Salads/Side Dishes, Main Dish/ and Desserts categories.  The rules of the contest called for original recipes featuring breadfruit as the main ingredient.

 
The 'picks' were cleverly made from coconut palm fronds

Ulu Cooked in “Real” Coconut Milk  

 

1 Ulu

2 coconuts to make coconut milk (handmade from local coconuts)

Pa’a Kai  (sea salt – gathered from the Kohala Coast)

  

Peel and core 'ulu and cut into 8ths.  Steam until 85% cooked.  Take water from steamer and mix 50/50 with cold water to use for making the coconut milk.  First squeeze very little water and put aside for dipping sauce.

  

Take 'ulu from steaming tray and put into a sturdy pot.  Add coconut milk (squeeze 2-3 times) enough to cover the 'ulu half way.  Cook with lid askew until water in coconut milk evaporates leaving clear coconut oil on the bottom of the pot.  Cook until bottom layer is 'fried' in the coconut oil and turns brown.

 

Dipping Sauce

  

Shot glass full of coconut cream

2 chile peppers (with seeds removed)

1/4 Bears seedless lime

Chopped green onion greens

  

Add chile peppers to coconut cream and smash until coconut cream turns pink.  Add lime.  Add chopped green onion greens.  

 

YIELD: Depends on who is eating; 10 haoles, 6 Hawaiians or 3 tongans or Samoans.

SOURCE: Richard (Ric) Rocker of Kamuela - 3rd Place Winner in the Soup/Salad/Side Dish Category

 

 

'Ulu and Codfish Salad 

4 pounds mature green 'ulu

2 pounds salted dried codfish

2 whole bulbs garlic - peeled, chopped or mashed

10 whole Hawaiian chile peppers

1/4 cup distilled white vinegar

3/4 cup Italian parsley

1 pound margarine

1/2 cup olive oil

 

Wash and core 'ulu.  Cut into six wedges per 'ulu.  Place in pot and cover with water.  Add codfish and six Hawaiian chile peppers and equivalent of one whole bulb of garlic.  Boil for 30 minutes then remove codfish to drain.  continue cooking 'ulu for 20 more minutes.  Remove 'ulu from water and let cool.  Fry codfish in olive oil until golden brown.  Let cool.  When cool, debone and shred codfish.  Reserve olive oil.

Clean and mince one whole bulb of garlic and the four remaining Hawaiian chile peppers.  Add the garlic and chile peppers to reserved olive oil and cook for three minutes, then add one pound margarine and 1/4 cup of vinegar to oil mixture.  Cook for five minutes then add codfish and Italian parsley.  Cut cooled ulu into bite size pieces, mix with codfish mixture and serve.

 

NOTES: It is delicious for "Happy Hour" pupu.  I have tried to use this recipe with sweet potato and taro, however, this recipe was more delicious with the 'ulu.

 

YIELD: 24 servings

SOURCE: Henrietta Piilani Chaves of Hilo - 3rd Place Winner in the Appetizer Category

 

For more on the festival and other winning recipes please click on the following links

The Bounty of Breadfruit



A Breadfruit Kind of Day!



Breadfruit Recipes - 'Ulu Summer Rolls and 'Ulu Salad

 

Breadfruit Recipes - 'Ulu Cornedbeef Patties w/Sweet Chili Aioli & 'Ulu Pops



 

 

 

 

 

 

 

 

 

 

 

Breadfruit Recipes - 'Ulu Cornedbeef Patties w/Sweet Chili Aioli & 'Ulu Pops

Another couple of recipes from the Cooking Contest at the Breadfruit Festival celebrated this past Saturday 24th.

A total of 29 different dishes were entered in the Appetizer, Soups/Salads/Side Dishes, Main Dish/Entrée and Desserts categories.  The rules of the contest called for original recipes featuring breadfruit as the main ingredient.  

 

'Ulu Cornedbeef Patties w/Sweet Chili Aioli

2 pounds green mature breadfruit

1 can (12 ounces corned beef

1/2 cup chopped green onions

1/4 cup mayonnaise

1 1/2 cup Surimi (fish paste)

Oil for frying

 

Wash, peel and core 'ulu.  Cut into 1/4 inch cubes.  Place in pot and cover with water; add salt to taste.  Boil until tender (approximately 20 minutes)

 

Remove 'ulu from water into a mixing bowl.  Add all other ingredients.

 

Heat oil in skillet.  Drop mixture by spoonful and fry until golden brown.

 

Serve with Sweet Chili Aioli 

 

Sweet Chili Aioli

1/2 cup mayonnaise

1/4 cup sweet chili sauce

1 Tablespoon oyster sauce

 

Combine well

YIELD: 6 servings

SOURCE: Darde Gamayo of Honoka'a, HI - 2nd Place Winner in the Appetizer Category

 

'Ulu Pops

  

2 very ripe 'ulu

1 cup fresh coconut milk

2 ounces sugar cane juice

Homemade liliko'i (passionfruit) extract

Honey

 

When the core of the 'ulu comes easily out, your 'ulu is ready to use.  Scoop the creamy insides into a blender and add the coconut milk and sugar cane juice.  Blend.

 

If mixture is to your liking, pour into the popsicle molds or ice cube trays.  In a squeeze bottle, mix liliko'i extract and add a touch of honey for consistency.  Squeeze a couple of squirts into each mold to add a nice look and good accent to the 'ulu.  Freeze and enjoy!

 

NOTES: Only use the creamiest part of the ripe 'ulu, not any stringy parts.  If you don't tell people who dislike 'ulu what they are eating they very often like it.  For ripe 'ulu lovers this is so ono (delicious).  You can always use more coconut milk, as they ('ulu and coconut) are such sisters in taste.

 

YIELD: 2 popsicles

SOURCE: The students of Kua O Ka La New Century Public Charter School and their culinary kumu Mariposa Blanco of Pahoa, Puna - 2nd Place Winners in the Dessert Category.

For previous blog posts on the Breadfruit Festival click on the following links:

The Bounty of Breadfruit

A Breadfruit Kind of Day!

Breadfruit Recipes - 'Ulu Summer Rolls and 'Ulu Salad

 

 

Breadfruit Recipes - 'Ulu Summer Rolls and 'Ulu Salad

At the Breadfruit Festival celebrated this past Saturday, many new, exciting and delicious recipes were entered in the Cooking Contest.

We had 29 different entries in the Appetizer, Soups/Salads/Side Dishes, Main Dish/Entrée and Desserts categories.  The rules of the contest called for original recipes featuring breadfruit as the main ingredient.  

 

The 1st Place Winner in the Appetizer Category, Breadfruit Summer Rolls, was cleverly presented:

Breadfruit Summer Rolls

2 cups cooked, unripe breadfruit cut julienne

1 cup cooked crabmeat or 12 medium shrimp

1/2 cup Japanese omelette in strips

1/2 cup shredded carrots

1/4 cup mint leaves

1/4 cup cilantro

1/4 cup green onion strips

12 rice paper rounds

1 1/2 cups sake lime vinaigrette

3/4 chopped, roasted macadamia nuts

 

Vinaigrette:

3/4 cup sake

2 chopped Hawaiian chili peppers

1/2 teaspoon chopped garlic

1/2 teaspoon chopped ginger root

1/4 cup local white honey

juice of two limes

1/2 cup vegetable oil

2 teaspoons sesame oil

 

Reduce sake by one half with peppers, garlic and ginger. Strain and cool. Blend with honey, lime juice, oils. Hold.

 

Soak one sheet at a time of rice paper. Brush lightly with sake dressing. Place 4-5 strips of breadfruit on the round followed by 1 1/2 tablespoons of crabmeat or two shrimp. Sprinkle on 1 tablespoons of carrot and 1 tablespoons of omelette. Garnish with small amounts of mint, cilantro and shredded green onion.  Sprinkle small amount of macadamia nuts. Roll up like an egg roll or burrito and place on a sheet pan or waxed paper. Repeat until all 12 rolls are complete.

 

Serve by cutting in two to three pieces accompanied by balance of vinaigrette to which you have added the balance of the nuts.

 

Recommended to be accompanied by cucumber namasu or microgreens.

YIELD: 6 servings

SOURCE: Chef Ann Sutherland of Home Tours, Hawai’i 

 

 

The 1st Place Winner of the Soups/Salads/Side Dish Category 'Ulu Salad, also incorporated several other locally grown veggies.

 'Ulu Salad

1 medium ‘ulu

1 long Chinese cucumber

2 medium size tomatoes

1 avocado

2 Tahitian or Island limes

1/2 bunch Chinese parsley

1/2 Maui sweet onion

Kona Natural sea salt & freshly ground pepper - to taste

Olive oil - organic

Bake ‘ulu at 350 degrees for approximately 2 hours (make 3 -4 incisions about 2 inches long to prevent ‘ulu from expanding) 

Remove skin of cooled ‘ulu and cut in half.  Core and cut into 1/2 inch cubes. 

Cut cucumber lengthwise into 4 slices, then chop into 1/2 inch cubes.  

Cut 2 medium tomatoes and avocado in 1/2 inch cubes. 

Squeeze juice of the Tahitian or island limes into small cup and set aside. 

Chop finely 1/2 bunch of Chinese parsley and slice 1/2 the Maui onion in very fine slices. 

Mix all ingredients gently in a large glass bowl and add the Kona salt and pepper.  Drizzle with the organic olive oil and lime juice to desired taste.

YIELD: 6 or more servings

SOURCE: Nader "Nanoa" Parsia of Big Island Living on Oceanic 16

The recipes for the 1st Place Winners in the Entrée and Dessert Categories were also the winners for Healthiest Choice and Best of Show and can be found in my previous blog post A Breadfruit Kind of Day

A Breadfruit Kind of Day!

 

By all accounts, the Ho‘oulu ka ‘Ulu Festival held this past Saturday, September 24 at the Amy B.H Greenwell Ethnobotanical Garden in South Kona, was a resounding success. 

The Cooking Contest was one of the first events of the day, and ended up being quite exciting.  We had 29 different entries in the Appetizer, Soups/Salads/Side Dishes, Main Dish/Entrée and Desserts categories.  The rules of the contest called for original recipes featuring breadfruit as the main ingredient.  

The beautifully set tables also carried the theme with tablecloths printed in a bold ‘ulu pattern, displaying  everything from summer rolls, chowder, tamales, ‘ulu pound cake served with ‘ulu ice cream, even burgers and ‘ulu-corn beef patties as well as many other delicious dishes. 

The panel of five judges composed of celebrity chefs Mark Tsuchiyama of Hualalai Resort, Olelo pa‘a Ogawa of Glow Hawaii and Jacqueline Lau of Roy's Restaurants, food writer and cookbook author Sonia R. Martinez and KITV weekend anchor Pamela Young, had a challenging job of tasting and scoring each entry for best use of ‘ulu, taste, presentation, originality and the best use of healthy ingredients. 

Top winners in the competition were: 

Best of Show: Ann Sutherland of Kailua, Kona with her 'Ulu Tart, winning 2 nights Keauhou Beach Resort ($300 value) See photo and recipe below. 

Healthiest Choice: Kua O Ka La New Century Public Charter School and their culinary kumu Mariposa Blanco of Pahoa, Puna with their 'Ulu Tamales with Coleslaw & Salsa, winning 2 persons Hawaii Forest and Trail Zip Line ($300) See photo and recipe below. 

First Place Appetizer: Ann Sutherland of Kailua, Kona with her Ulu Summer Rolls, winning 2 persons Ocean Sports Snorkel ($250 value) 

First Place Soup/Salad/Side Dish: Nader ‘Nanoa’ Parsia of Kailua, Kona with his Ulu Salad winning 2 persons Fair Winds Cruises ($250 value) 

1^st Place Main Dish/Entrée: Kua O Ka La Charter School and their culinary kumu Mariposa Blanco of Pahoa, Puna with their Ulu Tamales with Coleslaw & Salsa, winning 2 persons Body Glove Cruises ($240 value) 

1^st Place Dessert: Ann Sutherland of Kailua, Kona with her Ulu Tart winning 2 nights at the Log Cabin B&B in Holualoa

 

Breadfruit Tart 

1 pie crust made with ground macadamia nuts and almonds prebaked in a 10 inch springform pan

2 cups ripe, cooked breadfruit

1 cup fresh coconut milk

1-1/4 cups milk

4 egg yolks

1/3 cup lehua honey

1 teaspoon vanilla

1-1/2 cups assorted sliced local fruit (*)

1/4 cup guava jelly

1/2 grated and toasted fresh coconut 

Parbake the pastry crust and set aside to cool.

Blend cooked breadfruit in food processor with coconut milk, milk, egg yolks, honey and vanilla.

Pour mixture into crust and bake for 25-30 minutes at 345 degrees F.

Cool.  Top the tart with spirals of fresh fruit.  Melt guava jelly and brush tart to glaze.  Sprinkle with the toasted coconut. 

NOTES: (*) Fruit used were Waimea strawberries, poha berries, kiwi, mango, starfruit and apple bananas.

To parbake is to partially bake a crust or dough and store in freezer for later use. 

YIELD: 10 servings

SOURCE: Chef Ann Sutherland of Home Tours, Hawai’i

 

 

‘Ulu Tamales 

3 large or 4 medium ‘ulu

1 cup coconut oil

Any veggies or meat you want to add for the filling (*) 

Have all of your ingredients in prep bowls ready to fill the tamales. 

Soak the corn husks and have ready; you can also use fresh corn husks, ti or banana leaves.  You will need raffia or cotton kitchen string to tie the tamale 'packages' before steaming them. 

Steam the ‘ulu and make into poi by pureeing while adding the coconut oil little by little to reach the consistency desired (best if not too sticky.  If too sticky you might need to add a bit more oil) 

When the ‘ulu poi is ready , take two leaves and place wide parts overlapping, start filling by spooning some of the poi, making a slight indentation in the poi.  Start adding whatever veggies, goat cheese and meat (if desired), not too full.  Wrap and tie.  

Steam them for 15 to 20 minutes if vegetarian.  If adding meat, steam for 25 minutes. 

NOTES: (*) Due to travel to the competition, we chose to make vegetarian tamales adding red onion, goat feta, beet greens, red and yellow bell peppers, tomatoes and sea salt. 

The presentation included a side of green and purple coleslaw dressed with coconut oil mayo and sea salt and dry salsa made with pineapple, tomatoes, cilantro, liliko’i, red onions and Hawaiian chile peppers. 

We cook only with 100% locally grown foods.  All of our ingredients are grown, produced or made in Hawai’i. 

Preparation time: About 2 hours 

YIELD: 15 servings

SOURCE: The culinary students of Kua O Ka La New Century Public Charter School and their kumu Mariposa Blanco

I will be sharing the recipes for some of the other dishes mentioned above as well as second and third place winners in following posts. 

The Bounty of Breadfruit

 
Breadfruit tree

Did you know that breadfruit was the innocent underlying cause for sailors of a British ship in the Pacific to rebel against their captain way back in 1789?

Do you remember the movie about Captain Bligh and the Mutiny on the Bounty?  Well...it wasn't just an exciting movie.  It really happened.   I won't go into the story here, since it is easy to check the facts, but almost 20 years earlier to the mutiny, Captain Bligh was in Tahiti where he and his crew discovered the wonders of breadfruit.  The mutiny occurred on a subsequent trip (1789) when he was commissioned by the British King to propagate and plant hundreds of breadfruit trees to then take to Jamaica.  We know how that venture ended...  Eventually, many years later, he was able to complete the mission and breadfruit was then planted in the Caribbean.

 
Medium ripe breadfruit

Today there is a movement to introduce the breadfruit (Artocarpus altilis) to the world at large and convert it into the food of the future.  Except for Pacific Islanders, a few islands in the Caribbean and Southeast Asia, breadfruit, or 'ulu, as its known in Hawai'i, is largely unknown or ignored, and yet, it is one of the most versatile fruit available today. 

 
Steamed and quartered breadfruit

There are many varieties of breadfruit trees.  Some produce completely round fruit; some are ovoid.  Some have seeds and some don't.  Some varieties are better for certain recipes than others.

 
Peeling steamed breadfruit

Breadfruit trees are very prolific, being able to produce as many as 200 fruit a season and in some places, like Hawai'i can produce two crops a year.  Very rich in gluten-free starches, it can be used as a vegetable or a fruit in appetizers, soups, salads, entrées and desserts.  It can be boiled, steamed, mashed, baked, roasted or fried.

 
Diced breadfruit

Any way you can think of using a potato and then some!  The breadfruit seems to absorb the flavors of other stronger tasting foods cooked with it better than a potato.

 
Pounding breadfruit for breadfruit poi or other dishes requiring mashed 'ulu

 

The Breadfruit Festival--Ho‘oulu ka ‘Ulu (Revitalizing the Breadfruit)--to be held on Saturday, September 24, 2011, 9 am - 3 pm, at the Amy B.H Greenwell Ethnobotanical Garden in Captain Cook (South Kona on the Island of Hawai'i)--celebrates the rich culture of ‘ulu in Hawai‘i and the Pacific. Activities include a cooking contest, chef demonstrations, cultural activities, tree sales (pre-order for a great price), art shows, workshops, and a breadfruit inspired locally sourced luncheon

Cooking Contest entry forms and Breadfruit Festival information can be found www.breadfruit.info.  Questions about the Cooking Contest can be directed to Sonia R. Martinez cubanwahine@hawaii.rr.com.

 

 

A Birthday Tea Party

 

The invitation read "Join us for a Tea Party in honor of Florence's 88th Birthday at the Hawaiian Vanilla Company on Friday, August 26th at 3 pm "

 

Florence is our friend Terri's mother and is the eldest member of the group we call "The Moms".  I believe I might be the youngest member of that group of "moms" and I ain't a spring chicken....

 

 
The cast of suspects; Cat, Sonia, Terri, Peggy, Marilyn, Florence (the birthday girl!) and Bonnie

We gathered yesterday afternoon for the celebration with good company and a delicious vanilla infused menu prepared in the kitchens of the Hawaiian Vanilla Company.

 

The Tea Selections: Hawaiian Vanilla Vineyard Blend, Rainforest Vanilla Rooibos, Hot Vanilla Cinnamon Sunset & Emma's Vanilla Blossoms.

 

 

First Course: Roasted Tomato & Red Bell Pepper Bisque with Vanilla Herbes de Pa'auilo and Vanilla Vineyard House Salad composed of Organic Greens with Creamy Feta Cheese, Vanilla Honey Roasted Pepper Pecans and Vanilla Raspberry Balsamic Vinaigrette.

 

Inter Mezzo: A duo hit Vanilla Raspberry Sorbet & Vanilla Mango Sorbet.

 

Dez Sandwiches: Vanilla Citrus Marinated Chicken Breast with Vanilla Caramelized Onions on Homemade Sweetbread.

 

The Tower of Power: Triple Decker of scrumptious desserts

   

From top to bottom:

Vanilla Kona Coffee Fudge Brownies & Vanilla Chocolate Fudge Truffle with Vanilla Fudge Sauce on the side.

The Vanilla Fudge Truffle was satisfyingly sinful!

 

Vanilla Liliko'i Pound Cake with Vanilla Liliko'i Curd & Vanilla Banana Bread with Vanilla Infused Maple Syrup.  The curd and syrup were served on the side.

 

Turnovers of Baked Brie with Vanilla Caramelized Onions served with Vanilla Pineapple Chutney & Tartlettes of Roasted Red Bell Pepper Cream Cheese with Feisty Vanilla Pepper Jelly.

 

A very Happy Birthday, Florence and I wish you many more!

 

 

 

Waimea Potluck and Purple Sweet Potatoe Pie

 

We were invited to an 'open farm and potluck' event today at the Ka 'Ohi Nani Farm -- Waimea, Big Island of Hawai'i - Featured CSA.  I decided to make my own tropical version of a traditional Southern Sweet Potatoe Pie as a rehearsal for a demo I will be doing at a farmers market next Saturday.

The sweet potatoe pie recipe, is made with Okinawan purple sweet potatoes, coconut cream, vanilla, ginger and cinnamon.

 

 

Purple Sweet Potatoe Pie

 

4 cups cooked and mashed purple sweet potatoes

4 ounces butter, softened

1 cup brown sugar or to taste

1/2 cup coconut cream  

3 - 4 eggs, beaten

1 teaspoon vanilla

2 teaspoons fresh grated ginger or to taste

1 1/2 teaspoons cinnamon

 

2 prepared pie sheets, partially baked ahead

Sprinking of shredded coconut

2 Tablespoons brown sugar

2 ounces cold butter, cut in small pieces

 

 

Mix potatoes, butter, sugar and coconut cream until well blended. Add eggs, vanilla, grated ginger and cinnamon; mix well.

 

Pour into the prepared pie shells.

 

Mix shredded coconut, brown sugar and butter to make a 'crumble' and sprinkle it to the top just before baking.

 

Bake in a 350° oven for about 1 hour, until set.
Makes 2 pies or one 9 x 13 baking dish pie.

 

Sonia's notes:  I made the sweet potatoe pie filling as the directions above, but poured into a 9 x 13 ovenproof dish and baked without a crust.  It was very good.

 

YIELD: as a pie, 8 slices; in the dish as I made it at least 18 - 20 portions

SOURCE: Adaptation of a traditional Southern Sweet Potatoe Pie and my own idea of ingredients that went well with the purple sweet potatoes.

The 3rd Annual Big Island Mango Festival

 
The center photo above is of the painting by Big Island artist Francene Hart from which was used as this year's Mango Fest poster

Once again, the garden grounds of the Keauhou Outrigger Resort Hotel was the home for this year's 3rd Annual Mango Festival presented by the Hawaii Healing Garden and the Sanctuary of Mana Kea Gardens.

Our island's culture, culinary arts, creative arts & crafts and non-stop music, dancing and entertainment served as a festive backdrop for the all-day celebration of all things mango.

 

Displays, workshops and various demonstrations were also held throughout the day... Workshops on planting, growing, grafting of mango trees, the best mango varieties for Hawai'i; the importance of bees; healing plants of Hawaii; tier gardening and composting and once again, an impressive and delicious presentation by Honolulu pastry chef Hector Wong.

 
At last years' 2nd Annual Mango Fest, Hector wowed us with his Heavenly Rose Mango Cake...This year, it was a made-in-heaven pairing of mangoes, chocolate, rum and coffee....all Hawaii grown and produced!

 
While Hector demonstrated how to make his mango truffle cake, chef and friend Patti Kimball was demonstrating how to peel and cut mangoes and how to shape the mango slices into a rose.

 

Hector Wong's Mango Truffle Cake

Hector says "Ganache is my ultimate chocolate filling.  I love ganache so much that I can eat it by itself!  In fact, ganache is pure dark chocolate of the highest quality with half cream" ... "Mango Truffle Cake is easy to make and the composition is forgiving.  Use your favorite recipe for ganache, but for the smoothest, most room temperature stable, and shapeable ganache: use my recipe!"

"My recipes are measured in grams because it is easier and faster. You don't need to know what a gram is, just think of it as a number that goes up one by one, without using fractions! Kitchen scales are widely available, inexpensive, and easy to use"

The highlighted linked companies below sponsored Hector's trip to the Mango Fest.  Mahalo for helping bring Hector to the Big Island.  He did you credit!

Equipment recommended:

An accurate kitchen scale

A digital probe thermometer

An 8 inch 6 cup capacity round dome bowl

Stretch-Tite plastic wrap (because it sticks and molds well to any surface)

Espresso maker - stovetop simple unit works well

 

For the ganache:

400 gr dark chocolate, preferably 60% cacao from Original Hawaiian Chocolate Factory

400 gr cream

1 teaspoon pure vanilla extract, preferably from Hawaiian Vanilla Company

1 Tablespoon dark rum, preferably Koloa Rum from Kauai

A shot of espresso coffee, preferably made from Coffees of Hawaii

 

1- Preheat oven to 110-115 o F.

2- Place large glass bowl on scale. Weigh chocolate. Place in oven til chocolate has reached 110-115 o F (be accurate), about 2 hours, uncovered.

3- Place cooking pot on scale. Weigh cream.  Heat til bubbles appear.  Cool at room temperature til 110-115 o F (be accurate).

4- Stir til smooth: chocolate, cream, vanilla, rum, and if using, espresso.  Place at room temperature overnight, undisturbed, uncovered till cool, for about 1 hour, then cover.

 

For the filling:

150 gr (about 18 each) ladyfingers for tiramisu, preferably Savoiardi imported from Italy, or soft ladyfingers

300 gr mango nectar or combination of mango puree and juice (about 5 ripe mangoes) - If soft ladyfingers are used, use half the amount of mango nectar

1 Tablespoon dark Koloa Rum from Kauai

 

5- With a blender or food processor, puree mangoes. strain and keep the liquid.  Weigh amount needed and stir in 1 tablespoon of rum.

6- In a shallow tray or food storage container, soak the lady fingers with the mango nectar mix.  Rest overnight, covered, refrigerated.

 

For the Mocha Glaze:

Microwave some leftover ganache

Add a shot of espresso - see above

 

Blend them together in a small piping bag

 

 

 

Shaping the truffle cake:

 

7- Chill ganache till frosting consistency (70 oF).  Coat the 8 inch - 6 cup capacity plastic lined bowl with 3/4 of the ganache.  Refrigerate for a minimum of 2 hours or overnight, covered in plastic wrap, to set.

8- Drain off excess mango nectar from the ladyfingers; fill the ganache lined bowl with soaked ladyfingers.  Press generously to fill cavity.

9- Top off with remaining ganache.  Add a cardboard cake round and refrigerate for a minimum of 2 hours or overnight, covered with plastic wrap. 

 

10- Invert the truffle dome on a serving plate, peel off the plastic wrap. Score the surface with a fork. 

 

11- Microwave the reminder ganache till creamy consistency, stir in the espresso.  Drizzle on the cake and serving plate.

12- Decorate with fresh mango slices forming a rose on top.

From Hector: "My mentor is Rose Levy Beranbaum. for the full science and inspiration: buy, borrow, or steal one of her books"

Below photo: credit to Hector Wong

Click on the following link to visit Hector's My Yellow Kitchen

 

 

Yes, we have no bananas......!

......but we actually do!

We were given a Cuban Red banana plant when we lived at the Inn and planted it in the backyard.  That plant grew and gave us fruit and had a couple of little keiki (baby) plants coming on each side.  When we moved from the Inn (the Inn burned down 11 years ago yesterday), we dug up the keiki and brought them to the property where we live now. 

 

The Cuban Reds take a while to grow.  After several years, the two plants had grown quite a bit, but a big downpour washed them down the gulch behind our house...we thought we had lost them, but a few months later a little keiki was spotted growing where the others had been planted.  This plant took ages to grow and produce, but we got a small bunch and a new keiki came up from that one and never did much until this year.

 

There are two varieties of Cuban Reds, a dwarf and a tall.  Ours is tall.  According to a website about the different varieties of bananas that grow in Hawaii:

Cuban Red, Tall:  A very ornamental, maroon-colored banana (plant and fruit).  All the Cuban bananas have a special taste.  They're a thick banana, yet they have a delicate, light feeling to them.  This variety is on the tall side (15-20 ft.) and takes up to three years to make a bunch of bananas on a shoot, making them one of the least productive bananas.  Nonetheless, they're worth having around for the beauty and taste.

 

Finally after several years, I spotted the plant throwing out a bloom....it has taken several months for the rack of bananas to grow and develop into nice rounded fruit, so today was cutting day.

 

A banana plant produces only one rack of fruit and dies after harvest, so with tall trees, the best way to harvest is to chop it down.

 

Anthony cut it down with a machete and the tall California grass, which is the bane of my garden's existance, actually acted as a cushion for the rack to fall on.

 
We will be enjoying this in many different ways.... I confess to having never eaten one raw, as I grew up in Cuba where they are usually treated as cooking bananas or plantains, but several friends have told me they love them raw, so we will try them this time...I also love to bake or fry them, so will be doing some of both!

 

The rack is now hanging from the rafters of our back lanai...the window behind it is the one in our office.

 

Can't wait!