Treats To Enjoy With Coffee, Tea

Sam Choy
By Sam Choy
Wednesday - November 21, 2007
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The folks from Coffee Bean & Tea Leaf join us this week to prepare the following recipes to enjoy with your favorite brew.

MACADAMIA NUT CRUST LILIKOI BAR

For Crust:

* 3 3/4 cups Rich Creme Cake Base for different types of cakes and muffins
* 1 3/4 cups macadamia nut pieces
* 3/4 cup butter blend


Prepare a half sheet pan with parchment paper and coat edges with cooking spray.

Combine the cake base with the macadamia nuts in a bowl. Melt the butter blend completely. Combine butter with the dry ingredients and blend well.

Press the crust into the sheet pan, then using a rolling pin make the crust even.

Bake at 325 degrees for 20 minutes. Remove from the oven and allow to cool before adding the curd.

For Lilikoi Curd:
* 2 1/4 cups frozen egg yolks
* 2 cups granulated sugar
* 2 cups passion fruit base
* 2 tablespoon lemon juice
* 1 pound butter
* 1/2 sheet macadamia nut

Combine the lilikoi base and lemon juice in a double boiler and blend well. Turn the heat to medium. Combine the egg yolk and the sugar together in a large bowl and whip immediately. Do not let this mixture stand together without blending or the sugar will burn the egg yolk and you will have lumps. Add the egg mixture to the lilikoi mixture and stir periodically. When the curd is thick, about 30 minutes, turn off the heat and whisk in the butter until it is completely dissolved. Pour all of the hot curd onto the prebaked crust. Carefully spread evenly over the sheet. Bake at 300 degrees for 10 minutes to set curd. Remove from the oven and chill for 2 hours before cutting. Cut into 3-inch squares and dust with powdered sugar.


GRANOLA COFFEE BEAN & TEA LEAF

* 1/2 cup brown sugar
* 1/4 teaspoon salt
* 3 1/4 cups rolled oats
* 1 teaspoon cinnamon
* 1 cup red wheat bran
* 1/3 cup fancy pecan pieces
* 1 1/2 cups dried cranberries
* 1/2 cup golden raisins
* 1 cup sweetened coconut flakes
* 1/4 cup canola oil
* 1/4 cup honey
* 11/2 teaspoons imitation vanilla extract
* 3 1/4 cups sliced natural blanched almonds

Prepare a half sheet pan with parchment paper and coat with cooking spray. Combine all dry ingredients, except almonds, into mixing bowl with paddle attachment and mix on low to incorporate. Combine the honey, oil and vanilla in a bowl. Add the honey mixture to the dry ingredients. Mix on low speed until combined; add almonds and just barely mix in. Pour the granola onto the prepared sheet pan and spread evenly. Bake at 300 degrees for 30 minutes until golden brown. Remove from oven and let cool to room temperature. Crumble into desired chunks. Store in an airtight container for several days.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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