07 July


Lilikoi (Passion Fruit) Crème Brulee

Lilikoi Creme Brûlée

July 27: National Crème Brulee Day

Our favorite dessert at Kona Grill is its passion fruit crème brulee. The mainland-based chain restaurant tries to add a tropical taste to its menu. Islander loves lilikoi (Hawaiian word for passion fruit) and indulges once in awhile in the custard with a crust of crackly burnt sugar on top.

Now that she has learned how to make lilikoi crème brulee in her own kitchen, she makes these for fellow Hawaii expatriates. The passion fruit flavor reminds them of home. For a tropical twist to traditional crème brulee, infuse some passion fruit flavor and see why locals love the lilikoi in this delicious dessert.

Make lilikoi crème brulee for a summer social or luau and especially for National Crème Brulee Day!

Recipe

(Adapted from NBC Connecticut)

Ingredients

  • 1 ¾ cups heavy whipping cream
  • 1-2 teaspoons vanilla paste
  • 6 egg yolks
  • ½ cup sugar, divided use
  • ¼ teaspoon salt
  • ¼ – 1/3 cup passion fruit puree/pulp/juice

Directions

In a microwavable cup or small bowl, stir the cream with the vanilla paste. Heat until hot (about 1-2 minutes). Let cool for about 10 minutes to infuse the flavoring. Boil a quart of water and set aside. In a bowl, whisk the egg yolks with ¼ cup sugar and salt. Gradually add the cream mixture and continue whisking.

Lilikoi Creme Brûlée

Add the passion fruit liquid. Strain this mixture, if necessary. Put the mixture into custard cups or ramekins. Pour the boiled water halfway up the sides of the custard cups or ramekins to make a water bath. Bake in a preheated oven at 325 degrees F for 30-45 minutes, testing for doneness with a toothpick (it should wiggle gently).

Lilikoi Creme Brûlée

Remove from the oven and carefully transfer the ramekins to a wire rack. Cool for about 30 minutes then cover and refrigerate overnight. Before serving, sprinkle a thin layer of the remaining sugar on top. Carefully use a crème brulee torch in a back and forth or circular motion to caramelize the sugar to a crisp. Serve immediately while the custard is still cold and the sugar top hardens.

Lilikoi Creme Brûlée

Notes

  • Mahalo nui loa (thank you very much) to Phyllis S. for ribbon lei for the final food photo above. Mahalo also to Olga W. for gifting Islander with the crème brulee blow torch.
  • Search our blog for other recipes containing lilikoi (passion fruit) as an ingredient.

Caramel Pecan Delight Pie

Caramel Pecan Delight Pie

July 12: National Pecan Pie Day 

Our neighbors across the street, Glenn and Ana Maria B., happen to be an intercultural couple like us. He is a Native American and she is Mexican-Japanese. We try to go on double dates to pow-wows, cultural festivals or restaurants around South Texas whenever we can.

Ana Maria gave a recipe for Caramel Pecan Delight Pie to Islander, knowing that she likes to make desserts. This recipe yields two pies—so we can keep one and share the other with our friendly neighbors. Islander used low-fat or fat-free ingredients for a guilt-free indulgence!

For a twist on the traditional pecan pie, make Caramel Pecan Delight Pie. This dessert is doubly delightful and delicious on National Pecan Pie Day.

Recipe

Ingredients 

  • ½ cup (1 stick) butter, unsalted
  • 2 cups pecans, chopped
  • 2 cups coconut flakes, unsweetened
  • 1 block (8 ounces) cream cheese, softened (we used fat-free)
  • 1 can (14 ounces) sweetened condensed milk (we used fat-free)
  • 1 container (16 ounces) Cool Whip, thawed
  • 2 graham cracker pie crusts (we used reduced fat)
  • 1 jar caramel ice cream topping or dulce de leche sauce

Directions

In a skillet, melt the butter over medium-low heat. Chop the pecans and add them to the skillet, along with the coconut, and brown them in the butter. Set aside to cool completely.

Caramel Pecan Delight Pie

In a large bowl, cream the cheese with the condensed milk. Fold in the Cool Whip until well blended. Divide between the two pie crusts and spread the tops until smooth.

Caramel Pecan Delight Pie

Top both pies with the cooled pecan-coconut mixture. Drizzle the tops with caramel sauce. Cover and freeze until firm (about 3-4 hours). Slice the frozen pies and plate them. Top with extra Cool Whip, if desired, and serve immediately.

Caramel Pecan Delight Pie

Notes

  • While this pie seems really sweet, the pecans balance out the caramel.
  • Try the traditional pecan pie recipe from our previous post.
  • Search our blog for more pie and pecan recipes.

Patriotic Broken Glass Jell-O

Patriotic Broken Glass Jell-O

July 4: American Independence Day/July 12: Eat Your Jell-O Day

Happy birthday, U.S.A.! At the backyard barbecues and summer socials we attend on this American holiday, people share potluck side dishes and desserts at the host’s home. We usually contribute a flag cake but sometimes it is too filling and heavy. So we bring “Broken Glass Jell-O” in patriotic colors (red, white and blue) instead because it is lite and cool. The recipe is easy and versatile—change the colors of the Jell-O to reflect the holiday (orange and lemon yellow for fall; strawberry or cherry red and lime for Christmas; etc.). Nosh on this nostalgic dessert on July 4 (American Independence Day) and also on July 12 (Eat Your Jell-O Day)!!!

Recipe

(From Phyllis S.)

Ingredients

  • 6 ounces (1 large box or 2 small boxes) blue Jell-O (blueberry)
  • 6 ounces (1 large box or 2 small boxes) red Jell-O (strawberry, cherry or raspberry)
  • water
  • 2 packets unflavored gelatin
  • 1 can (14 ounces) sweetened condensed milk

Directions

In a bowl, dissolve the blue Jell-O in 1 cup of boiling water. Stir well. In another bowl, dissolve the red Jell-O in 1 cup of boiling water. Stir well. Pour each into two 8-inch square pans. Cool to set in the refrigerator.

Patriotic Broken Glass Jell-O

In a bowl, dissolve the unflavored gelatin in 2 cups boiling water. Stir well. Cool slightly then mix in the condensed milk. Then cool completely at room temperature (do not refrigerate yet).

Patriotic Broken Glass Jell-O

Cut the blue and red Jell-O into small squares. Place in a lightly greased 9×13-inch pan. Pour the cooled milk mixture over the Jell-O squares. Refrigerate until firm. Slice into 24 blocks. Arrange on a platter and serve chilled.

Patriotic Broken Glass Jell-O

Notes

  • Thanks to Phyllis S. for sharing the recipe with us and gifting us with a Jell-O cookbook, “The Magic of Jell-O,” which has additional recipes for Jell-O desserts.
  • Search our blog for other patriotic and Jell-O recipes.

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