Hawaii: Lilikoi Cheesecake

Our dessert recipe came to us courtesy of Chris’s mom, on the Big Island of Hawaii.  It’s a delicate cheesecake topped with lilikoi or passionfruit, which is an iconic sweet-tart fruit that always reminds us of the islands.  This recipe is meaningful because it was Chris’s memories of his parents’ supperclub that inspired the creation of ours. Mahalo and aloha to Chris’ parents!

Lilikoi Cheesecake

(recipe adapted from NOLA.com by Mike’s on the Avenue chef Mike Fennelly)

Ingredients

24 ounces cream cheese, room temperature

1 cup sugar

3 large eggs
1 cup heavy cream

1 tablespoon vanilla extract

1/2 cup passion fruit pulp

Passion Fruit Glaze

1/2 cup water

1 cup sugar

1/2  cup passion fruit pulp

Juice of 1/2  lemon

Garnish

Unsweetened whipped cream

Mint leaves or sprigs

Shortbread Crust

(recipe adapted from Emeril Lagasse “Papaya Pie with Shortbread Crust”)

Ingredients
7 tablespoons unsalted butter, cut into pieces, room temperature
1/4 cup sugar
1 large egg yolk
1 1/4 cups all-purpose flour

Technique

-To make Shortbread Crust

In a bowl, use hand mixer to blend the butter and sugar to make a paste. Add the yolk and blend thoroughly. Add the flour and using your fingers, blend to make a crumbly dough, being careful not to overwork. Pat firmly into the bottom of a 9-inch springform pan. Cover with plastic wrap or parchment paper and let rest in the refrigerator at least 2 hours or overnight. Remove from the refrigerator and prick the crust with the tines of a fork. Place a sheet of parchment or foil in the pie tin and fill with pie weights, dried beans or rice and blind bake the crust in a preheated 400 degree oven for 10 minutes. Remove the pie weights and foil and bake for another 5 minutes or until light golden brown. Let cool completely.
-To make Cheesecake:

1.  Preheat oven to 350 degrees. Begin to boil water for the water bath.
2. In the bowl of a stand mixer, combine cream cheese and sugar until smooth.
3. Add eggs, one at a time, fully incorporating each before adding the next. Scrape down the bowl after adding each egg.
4. Add heavy cream, vanilla and passion fruit pulp and blend until smooth and creamy.
5. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. (If cheesecake pan is not airtight, cover bottom securely with foil now, before placing in water bath.)
6. Place pan into a larger pan and pour boiling water into the large pan until halfway up the side of the cheesecake pan. Bake 45-50 minutes, until cheesecake just barely jiggles in the center.
7. Turn off oven (but don’t open the oven door!) and let sit 1 hour. Remove cheesecake from the oven, remove from water bath and let cool completely. Wrap in plastic and refrigerate until fully chilled.
8. To make glaze: Boil water and sugar in a saucepan over medium heat for 5 minutes. Add passion fruit and lemon juice, and boil for 3-4 minutes. Remove from heat. Let cool.
9. Garnish cheesecake with the unsweetened whipped cream, glaze and mint leaves. Remaining glaze may be added individually as desired.  Serve and enjoy!

 

Mahalo for joining us for our Hawaiian-themed supperclub! We hope you enjoyed these recipes and got a taste of the islands.  To review the entire menu, please visit the overview.

Come back soon for our latest supperclub, which brought us to another tropical destination.

Hawaii: Plate Lunch

Plate Lunch is an iconic meal in Hawaii.

Usually served with two scoops of white rice, a meat or two, shredded cabbage and macaroni salad, this is a favorite and economical (though not light!) everyday lunch in Hawaii.

We took the form and modified it for Supperclub. Instead of rice, we included plantains stewed in coconut milk, a dish Peter remembered from his field work in Samoa.  We included a second starch in the form of taro, boiled and then mashed like mashed potatoes.  This was our substitute for poi, the paste of fermented taro that is usually served with Hawaiian food, but an acquired taste for most outsiders.  For the meat, we served Kalua pork (also called Kalua pig), traditionally cooked underground in an oven called an imu. Lacking an imu,  we made it an indoor kitchen. To lighten up the plate just a bit, we served it with shredded raw cabbage (which is traditional) as well as cucumber kimchi.

Sam Choy’s Kalua Pig from Epicurious

Makes 8 servings
Ingredients

1 5- to 5 1/4-pound boneless pork butt roast
2 tablespoons plus 2 teaspoons Hawaiian alaea sea salt or coarse sea salt
3 frozen banana leaves, thawed
6 cups water, divided
1/2 teaspoon liquid smoke

Technique

1. Preheat oven to 350°F.
2. Using small sharp knife, cut 1/4-inch-deep slits 1 inch apart all over pork roast.
3. Rub 2 tablespoons sea salt all over pork.
4. Unfold 1 banana leaf on work surface and place pork roast atop leaf. Fold up leaf around pork, enclosing completely. Repeat wrapping pork in remaining 2 banana leaves, 1 at a time.  Tie with kitchen string to secure, then wrap roast in foil. Place pork in roasting pan; pour 4 cups water into pan.
5. Roast pork in oven until very tender when pierced with fork, about 5 hours. Unwrap pork and cool slightly. Shred pork and place in large bowl.
6. Bring remaining 2 cups water and remaining 2 teaspoons salt to boil in small saucepan. Add liquid smoke; pour over pork and stir to blend. Let stand 10 minutes to allow liquid to flavor pork. Serve.

Fa’alifu Fa’i  Samoan green bananas in Coconut Milk

Recipe adapted from http://www.ipacific.com/forum/index.php?topic=526.0

Ingredients

2 bunches plantains

2 cans coconut milk

1 chopped onion

Technique

1.   Fill a pot with water to cover the bananas and bring to a boil.
2.   Add bananas and cook until soft when poked with a fork.  Drain.
3. Mix coconut milk, onions and salt, stir together, and add to the bananas.  Bring to another boil.Cook until the sauce thickens.

 

 

At this point, you probably won’t have much room left, but you should definitely save room for dessert, coming up next!  For the rest of the menu, please visit the overview.  Aloha!

Hawaii: Spam Musubi!

Anyone who knows Hawaiian/Pacific Island cuisine will recognize what this is. Did you know that Spam is so beloved in Hawaii that Hawaiians consume 5 million pounds a year? That’s 6 cans per person (children included) per year. That’s too much. And if you’re interested, beyond the pork, there’s more to Spam. According to National Geographic, Spam’s popularity in Hawaii is related to dark events in WWII history.

But all seriousness and data aside, let’s get back to the “meat”. Today I’m featuring Spam musubi, possibly one of the most popular creations involving the porky ingredient. This is not Spam straight-up. This is Spam prepared in one of the most beloved ways to people in Hawaii, including President Obama. Musubi is basically like Spam sushi. As simple and possibly frightening as this might sound, this was the hands-down favorite of the menu items at our Hawaiian Supperclub– our guests actually clapped!

Without further ado, here is my recipe for Spam musubi.

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Spam Musubi

Makes 10

Ingredients

1 can Spam

3 cups uncooked sushi rice

Soy sauce

Sugar

Nori sheets (seaweed used for sushi)

Furikake (seaweed and sesame blend available in Asian markets)

Special equipment: musubi maker (available in Japanese supermarkets)

Technique

1. Slice the Spam into 10 even pieces.

2. Mix about 2 tablespoons each of soy sauce and sugar into a bowl and stir to dissolve.

3. Heat a large frying pan over medium high heat. Add slices of Spam.

4. After 2 minutes, pour the sauce over the Spam. Cook for another 2 minutes on each side until crispy and caramelized.

5. Prepare your musubi maker. (if you can’t get one, you could try shaping these by hand, but it will be messy.) Cut the nori sheets into one inch wide strips and lay them on a flat surface. Center a rice press on the sheet and press your rice (about 1/2 cup) firmly inside, then remove the press. Sprinkle furikake on top, then add a prepared slice of Spam. Wrap the nori around the rice and Spam and seal the edges with a dab of water.

Repeat until you have used up all the rice and Spam. Eat immediately or wrap tightly in plastic wrap.

 

I bet you’re hungry now! Don’t get too full, the main event is coming up next– Plate Lunch! To view the entire menu, please visit the overview.  Mahalo and aloha!

Spicebox Supperclub: Hawaii

Aloha from Hawaii!  Sorry for the very long absence– we’ve had two supperclubs since our last post!  It seems we’ve been busier eating (and other things) than posting, but we hope to catch up! Before we get to the islands, first, some big news! We were able to share a bit about our Supperclub in a national print publication, a lovely food writing journal called Remedy Quarterly.  Until recently, you could only obtain Remedy Quarterly either online or from specialty culinary booksellers, but now it is available at your local Barnes and Noble. Please check us out in Issue 19: Share, available now!

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Now, back to Hawaii.  Supperclubbers Peter and Linda have been spending a lot of time in Hawaii, our spiritual home (and possible future retirement home), so we decided to pay homage to the islands we love with this menu for Supperclub #6, which we presented on May 24, 2015.

Hosts: Linda and Peter

Executive Chef: Linda

Bartender: Dave

Sommelier: Nalin

Pastry Chef: Chris

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Menu

Cocktails:

South Pacific

Trader Vic’s Mai Tai

 

Cocktail Snacks:

Wasabi macadamia nuts

Japanese Shoyu Iso peanuts

Starters:

Ahi Poke Napoleon

Spam Musubi

 

 

Courses:

Butter Lettuce Salad with Mango, Avocado and Pickled Sea Asparagus with Rice Vinaigrette

“Plate Lunch”:

Kalua Pork with Mashed Taro and Samoan Savory Green Banana in Coconut Milk

Shredded Cabbage

Cucumber-Napa Kimchi

Dessert:

Chris’s Mom’s Big Island Lilikoi Cheesecake

 

 

 

 

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Thanks for coming by!  Mahalo and Aloha!

Up next: South Pacific cocktails! See what Dave mixed up!