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!

 

 

 

 

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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.

 

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E Komo Mai (Welcome)…

Steve was formally a partner with Honomu Jams and Jellies… He was the farmer and cook and has now started his own line of jams, jellies, butters and honeys straight from his farm…
photo 3Most of the fruits used in our preserves come from our farm next to Akaka Falls in Honomu. Only the best ingredients are used. We use organic cane sugar or Maui grown naturally evaporated cane sugar as our sweeteners. No high fructose corn syrup, additives or preservatives are used. Enjoy tropical jams and preserves from our kitchen. Our fruit is tree ripened and our jams lovingly handmade daily with aloha.
-Steve

For Mail Orders please call Corinne or Steve at the farm:

808-747-0539