South Shore Lilikoi Meringue Tartelette Recipes
TURQUOISE ROOM CORNBREAD
This is more like dessert . . . so yummy! The recipe comes from Chef John Sharpe of the Turquoise Room at the La Pasada Hotel in Winslow, Arizona. If you're ever passing through Winslow, besure to treat yourself at the La Pasada.
Provided by Galley Wench
Categories Quick Breads
Time 36m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- Spray baking pan with non-stick cooking spray. (one 8 x 8 or 12 muffin).
- In mixing bowl combine all the cornbread ingredients and mix well, scraping the sides of the bowl carefully.
- Bake Time:.
- 8 x 8 x 2 baking pan = 22 - 26 minutes, or until golden brown.
- Standard muffin pan = 14 - 16 minutes, or until golden brown.
- While cornbread is baking, in a small pan mix together the syrup, honey and butter and heat until butter is melted and thoroughly combined.
- Remove cornbread from oven, with a toothpick poke holes in the top and drizzle the glaze over the top.
- Cool before serving.
Nutrition Facts : Calories 289.1, Fat 13.8, SaturatedFat 7, Cholesterol 40.8, Sodium 411.8, Carbohydrate 38.4, Fiber 2.5, Sugar 15.8, Protein 3.8
LAYERED LILIKOI CAKE
Make and share this Layered Lilikoi Cake recipe from Food.com.
Provided by Pikake21
Categories Dessert
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- To make cake:.
- Bake cake according to package directions substituting lilikoi juice for water.
- For chiffon:.
- Beat egg yolks and sugar until lemon-colored; add Lilikoi juice, place in saucepan and cook over low-to-medium heat until thick, about 8 minutes.
- Remove from heat and chill.
- Whip cream and vanilla, then fold into Lilikoi mixture.
- Frost sides of cake; cover top with Lilikoi topping.
- Makes enough to frost one cake.
- If layering an 11-by-13-inch cake, double this recipe.
- For Gel Topping:.
- Mix cornstarch with water to dissolve all lumps.
- Add salt, Lilikoi and lemon juices and egg yolk.
- Cook over low heat until thick, stirring constantly.
- Remove from heat and add butter.
- Spread when slightly cooled but still warm.
- To assemble cooled cake:.
- Thickly frost the cake with all of the Chiffon frosting mixture.
- Glaze the top of the cake with lilikoi gel.
- Refrigerate until ready to serve.
Nutrition Facts :
CARAMEL SAUCE
Serve this over ice cream, cheesecake or your choice. This recipe comes from Chef Patrick O'Connell from the Inn at Little Washington.
Provided by Bev I Am
Categories Sauces
Time 20m
Yield 2 1/4 cups
Number Of Ingredients 4
Steps:
- In a large saucepan, caramelize the sugar and water.
- Remove from heat.
- Heat the cream and slowly whisk into the caramel.
- Be careful of rising steam.
- Whisk in small pieces of softened butter.
- Cool.
- Makes 2 1/4 cups or approximately 8-10 serving portions.
Nutrition Facts : Calories 1242.6, Fat 80, SaturatedFat 50.3, Cholesterol 253.4, Sodium 403.3, Carbohydrate 136.3, Sugar 133.2, Protein 2.6
IRISH CREAM CAKE
Make and share this Irish Cream Cake recipe from Food.com.
Provided by Barb G.
Categories Dessert
Time 1h5m
Yield 1 bundt cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Combine cake mix, pudding mix, oil, water, vodka, Bailey's and eggs in a bowl, beat until smooth.
- Pour into greased and floured 10 inch bundt pan.
- Bake 40 to 50 minutes or until done.
- Cool completely and invert onto a serving plate.
- Mix a little powdered sugar and a little Bailey's and drizzle over the top.
- Enjoy.
Nutrition Facts : Calories 4906, Fat 264.3, SaturatedFat 39.4, Cholesterol 928.4, Sodium 5366.7, Carbohydrate 525.4, Fiber 9.7, Sugar 305.6, Protein 53.7
SOUTH SHORE LILIKOI MERINGUE TARTELETTE
Lilikoi is passionfruit, and can be found all throughout Hawai'i. This recipe comes from Chef Olivier Carlut from the Hyatt Regency Hotel in Kaua'i.
Provided by Pikake21
Categories Tarts
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- For the Tartelette:.
- Make the sugar dough a day before. Beat the butter, the 3.5 oz of sugar and 1/2 tsp of vanilla.
- Add one egg and 7 oz of flour. Do not over mix the dough.
- Rest in refrigerator for at least one hour. Roll the dough, cut and form the tartelette.
- Bake at 330 degrees until light golden color.
- Bring to a boil the 3 oz of butter, 4 oz of sugar and passion fruit (lilikoi) puree.
- In bain marie (hot water bath or double boiler), add the 2 eggs and stir until the mixture boils again.
- Pour the hot filling into the tartelette and set aside to cool.
- The meringue:.
- Combine the 2 tablespoons of water and 5 oz of sugar into a pan and bring to a boil.
- Whisk the egg white firm and pour over the hot syrup.
- Let it rest for a few minutes to cool.
- Pipe the meringue all over the tarte and touch lightly.
- Decorate with berries and mango sauce.
Nutrition Facts : Calories 869.6, Fat 37.9, SaturatedFat 23.7, Cholesterol 99, Sodium 372.2, Carbohydrate 127, Fiber 1.4, Sugar 88.8, Protein 8.2
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