Passion Fruit Hawaiian Pepper Rosemary Turkey

Ingredients

1 fresh turkey (10 to 12 pounds) – remember to defrost frozen turkeys for at least 3 days in the refrigerator.

1 cube of Organic Butter (4oz)
5 sprigs of Rosemary
1 jar of STEVE’S AKAKA FALLS PASSION FRUIT
HAWAIIAN PEPPER JAM
Sea Salt and fresh ground pepper
2 whole oranges, onions and garlic heads, cut in half

Preparation Tips

Preheat the oven to 325 degrees F.

Take butter out of refrigerator to soften.

Clean and rinse the turkey inside and out. Remember to remove everything inside the cavity of the bird. Place the turkey in a large roasting pan with a lid. Covering the turkey with a lid instead of foil is 100% better.

Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the halved orange, onion and garlic. Smear with your hands the entire cube of butter and the entire jar of PASSION FRUIT HAWAIIAN PEPPER JAM all over the outside of the bird including underneath the skin. Rinse the rosemary with water and place under the skin of the bird. Tie the legs together with cooking string and tuck the wing tips under the body of the turkey to prevent from burning.

Generally, you will want to cook an unstuffed turkey for 15 minutes per pound, at 325 degrees… I hope you saved the label for the exact pounds. Cover the turkey with the lid after 1 hour of cooking time to prevent turkey from drying out.

When the turkey is done the juices will run clear when you cut between the leg and the thigh. You also want to test with a meat thermometer injected into the deep area of the breast without hitting the bone, it should read 180° F.

Remove the turkey to a cutting board and let rest for 20 minutes before carving.

Bon Appétit

 

 

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Steve’s Akaka Falls Farm Hawaiian Chocolate Kona Coffee Butter

Ingredients

8 ounces of whole bean Dark Roast Organic Kona Coffee

1 ½ pounds of Organic Hawaiian Cacao Nibs

2 pounds Cold Organic Unsalted Butter

3 pounds Organic Cane Sugar

2 dozen large locally sourced Organic Eggs

1 quart Bottled Spring Water

3 tablespoons of Organic Sea Salt

Directions

For Cacao mixture:  (Yes, we actually make our own chocolate!) Using a chocolate refining machine, melange cocoa nibs for 8 hours – start 7 hours before starting Coffee Butter and brewing coffee.

For Brewing Coffee:  Measure out and grind ¾ cup of fine ground coffee. Make 5 cups of coffee with the 3/4 cup of grounds. Please use a high-quality coffee filter and good quality spring water, it does make a huge difference. For the best tasting coffee your brewing temperature should be 200 degrees F.  Set aside coffee.

For Coffee Butter:  Beat eggs with a whisk until frothy and even in color and set aside.

In a large bowl stir together brewed coffee, cold butter and sea salt. Slowly whisk in sugar and eggs. Make sure that the butter has cooled down the coffee sufficiently (medium-high is fine) so that it doesn’t cook the eggs.

Pour mixture into a double boiler and cook over low heat for 20 minutes, stirring frequently.

Add cacao mixture, cook an additional 15 minutes, stirring constantly. Mixture should be even colored and smooth.

Remove from the heat, cool and refrigerate.

yield:  approximately 14 (8oz) jars

Ice Cream Sundae

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I discovered this amazing combination when I had run out of Strawberry Jam. I had sliced the bananas and scooped out the ice cream, but there was no strawberry in the frig. The only flavor I had that even sounded good with ice cream was Passion Fruit Butter. I poured it on the sundae and was not prepared for the amazing flavor infusion.

 
INGREDIENTS:

Vanilla Ice Cream
sliced bananas
Passion Fruit Butter

 

DIRECTIONS:

Combine ice cream, sliced bananas and pour Passion Fruit Butter on top. Now enjoy!

 

 

 

 

Grilled Hot Pepper Steak with sauteed Portobello Mushrooms

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  • 1/2 cup extra-virgin olive oil
  • 5 tablespoons Steve’s Akaka Falls Farm Passion Fruit Bhut Jolokia
  • 2 tablespoon sliced fresh garlic
  • Salt and 10 whole pepper corns
  • 3 shallots, sliced thin
  • 1/4 cup sherry
  • 1/4 pound portobello mushrooms
  • 2  1 inch thick steaks (1 pound each)
    Fresh parsley for garnish

    Directions

    1.
    Light a charcoal grill. In a bowl, whisk the olive oil with the hot pepper jam. Add steak and garlic. Marinade steak at room temperature for 45 minutes.
    2.
    In a saute pan, stir the shallots over medium-low heat with olive oil. Add cleaned and sliced mushrooms after shallots have started to caramelize… 20-25 minutes. Next add the sherry, lower the temperature and let simmer to reduce the sauce for 10 minutes. Remove from heat.
    3.
    Season the steaks generously with salt and slice slivers in the steak to insert the peppercorns and garlic slices. Grill the steaks over high heat, turning occasionally, about 7 minutes for medium-rare meat. Transfer the steaks to a carving board and let rest for 10 minutes. Slice meat and serve with the sauteed mushrooms.
    Garnish with fresh parsley.

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December recipe from the farm

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Baklava – Hawaiian Style

INGREDIENTS

16 oz. package of phyllo dough
16 oz. chopped macadamia nuts, pistachios & coconut
1 cup melted butter
1 Tbsp ground cinnamon
3/4 cup organic sugar
3/4 cup water
3/4 cup honey
1 Tbsp vanilla extract
1 Tbsp food grade rose water (from health food stores)

DIRECTIONS

  1. Preheat oven to 350 degrees F. Butter a baking dish.
  2. Toss together cinnamon and nuts. Unroll phyllo and cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
  3. Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava diagonally to make 36 diamond shapes.
  4. Bake in preheated oven 50 minutes, until golden and crisp.
  5. While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and rose water, reduce heat and simmer 20 minutes.
  6. Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.

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Passion Ginger Glazed Salmon

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Ingredients

Directions

  1. Clean and rinse salmon fillets and place in a small baking dish. Sprinkle both sides with salt and pepper. Fill baking dish with orange juice to the top edge of salmon, but not covering the salmon. Use a spoon to liberally spoon on the Passion Ginger Jam on the top of the salmon fillets. This seals in the moisture from all sides.
  2. Preheat an oven to 350 degrees F (175 degrees C).
  3. Bake in the preheated oven until the salmon flakes easily with a fork, about 30 minutes.