#BundtBakers: Tropical

BundtBakers

I am very excited about this month’s #bundtbaker’s post! #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month’s theme is tropical and our lovely host is Lauren of From Gate to Plate.

When I saw that June’s theme was to be Tropical I was immediately reminded of last year’s birthday trip to Hawaii. I knew I wanted to do something Hawaiian in theme and flavor.

I searched the internet for traditional Hawaiian cakes. Finding ones that didn’t include coconut ended up being pretty difficult! But I did find this Pineapple Macadamia Nut Loaf recipe on alohafriends.com on their page of popular luau recipes. We didn’t experience the typical tourist luau on our vacation (I’d done it in 4th grade with my family, and Stuart and I decided it wasn’t worth the money without having kids to enjoy the show.) so I can’t tell you if this quick bread was present. The recipe reminded me of banana bread. Except that instead of bananas you use pineapple! With Hawaii being the largest exporter of macadamia nuts, I liked that they are distributed throughout this bundt.

Pineapple Macadamia Nut Bundt

Ingredients:

  • 3/4 C crushed fresh pineapple
  • 1 1/8 C pineapple juice
  • 3/4 C vegetable oil
  • 6 eggs
  • 1 1/2 C sugar
  • 4 1/2 C flour
  • 4 1/2 tsp baking powder
  • 1 C macadamia nuts, chopped if desired

Steps:

  1. Preheat oven to 350 degrees F. Grease bundt pan.
  2. In a large bowl combine pineapple, pineapple juice, vegetable oil, eggs, and sugar.
  3. In another bowl sift together flour and baking powder. Stir into wet ingredients. Fold in macadamia nuts. Pour into greased bundt pan.
  4. Bake 50-60 minutes, until a knife comes out cleanly.

*This recipe is adapted from Mike & Kim at http://www.alohafriends.com/recipes.html*

Pineapple Bundt

I photographed my bundt on top of fabric I purchased from Quilt Passions in Kailua-Kona. I love these fabrics and can’t wait to finally begin working on our Hawaii quilt. Someday I’ll get around to it… If you’d like to see my posts about our vacation on The Big Island please check them out! I encourage you to put a trip to Hawaii on your bucket list!

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the #bundtbakers homepage.

And don’t forget to take a peek at what other talented bakers have baked this month:

Pink Coconut and Grapefruit Bundt Cake by Laura at Baking in Pyjamas
Guava and Cream Cheese Bundt Cake by Terri at Love and Confections
Guava and Pineapple Impossible Cake by Kelly at Passion Kneaded
Passion-Orange-Guava Bundt Cake by Felice at All That’s Left are the Crumbs
Mini Spiced Caramelized Pineapple Bundt Cakes by Lauren at From Gate to Plate
Hibiscus Lime Bundt Cake by Tux at Brooklyn Homemaker
Mango Brown Sugar Glazed Bundt Cake by Tara at Noshing with the Nolands
Pineapple Pound Cake by Renee at Magnolia Days
Mango Ginger Bundt Cake by Stacy at Food Lust People Love
Almost Pina Colada Bundt Cake by Margaret at Tea and Scones
Mexican Mango Cake by Veronica at My Catholic Kitchen
Mango Coconut Bundt by Jane at Jane’s Adventures in Dinner
Mini Pineapple Lime Mojito Bundt Cakes by Zainab at Blahnik Baker
Tropical Pineapple Bundt Cake by Chaya at Bizzy Bakes

Coffee Ice Cream

I’m not really much of a coffee drinker. I do not rely on it to get me moving in the morning, and I’ve done my best to not become addicted. So far, so good.

Coffee ice cream is one of my favorite flavors and I’ve been wanting to try making my own for quite some time now. And then we went to Hawaii, and we came back with a lot of Kona Coffee. I just knew I had to make my ice cream with the world’s best coffee.

But I had to wait. I had to wait until Stuart finished “this crap coffee so I can open the good stuff.” But it finally happened, that “crap coffee” was gone and a perfect bag of Onouli coffee grounds was opened.

This recipe does require the use of an ice cream maker. I borrowed my friend’s KitchenAid attachment. So… if you want to see more ice cream recipes on Sew You Think You Can Cook feel free to send one my way! 😉

When it came time to strain the custard I ran into a slight problem. Without a cheese cloth I thought I’d use a coffee filter, but the custard was just too thick. So I just went with a mesh strainer. It was able to catch most of the coffee grounds, but not all of them so there are flecks of coffee deliciousness throughout the ice cream. As coffee grounds are edible, I left them in my frozen treat; they provide a little texture to each bite. Stuart really enjoyed the addition of the coffee grounds. If you don’t want the texture, I might suggest straining the custard before letting to cool completely in the fridge. I don’t know if that would help, but my engineering brain thinks it would.

Coffee Ice Cream

Ingredients:

  • 1 1/2 C whole milk
  • 1 1/2 C heavy cream
  • 3/4 C sugar, divided
  • 1/2 C coffee grounds
  • 1/4 tsp salt
  • 1/4 tsp vanilla extract
  • 4 large egg yolks

Steps:

  1. In a saucepan over medium heat combine the milk, cream, coffee, 1/2 C sugar, salt, and vanilla. Heat, stirring occasionally, to 175 degrees.
  2. Meanwhile, whisk together the egg yolks and remaining 1/4 C sugar.
  3. Temper the egg yolks by whisking in 1/4 C of the hot milk mixture. Add 1/4 C at a time until you’ve added 1 C of cream. Continuously whisking. You can now pour the yolks into the milk mixture. Whisk until the custard reaches 185 degrees, without bubbling.
  4. Set a bowl over top a larger bowl of ice water. Pour the custard into the iced bowl. Allow to cool for 10 minutes, stirring occasionally.
  5. Cover custard and put in the refrigerator for 4-24 hours.
  6. Strain the cooled custard through a cheesecloth to remove the coffee grounds.
  7. Follow your ice cream maker’s instructions to churn the custard into a beautiful homemade ice cream.

*This recipe was adapted from Christina at http://sweetpeaskitchen.com/2013/05/mocha-chip-ice-cream/*

Coffee Ice Cream 2Coffee Ice Cream 1Coffee Ice Cream 3 Coffee Ice Cream 4

Portuguese Hawaiian Sweet Bread

I’ve admitted before that I’m not much of a baker but this blog has helped me expand my kitchen skills. One thing I’d never even attempted to do before is bake bread! The thought of blooming yeast and rising dough frightened me.

Leave it to a Hawaiian vacation to get me to enter the world of bread making. I wanted to try making the sweet bread we had half of our mornings. The amount of steps looked daunting, but I had my husband in the kitchen with me acting as my safety blanket. I am so proud and excited to tell you that our first attempt was successful!

We enjoyed fresh toast every morning before work our first week back on the mainland. Now if only there were a way to get the bread faster I’d do it every weekend! Now though I won’t be as timid when I come across a fresh bread recipe.

Prep 1 Prep 2

Portuguese Hawaiian Sweet Bread

Ingredients:

  • 1/2 C milk
  • 4 tbsp butter, cubed
  • 1/3 C sugar
  • 1 1/4 tsp salt
  • 3 1/4 C all-purpose flour
  • 1 tbsp active-dry yeast
  • zest of 1 lemon
  • 2 large eggs
  • 1 large egg, whites reserved
  • 2 tsp vanilla

Steps:

  1. In a microwave safe bowl heat milk, butter, sugar, and salt until warm. Stir to soften the butter.
  2. In a stand mixer, combine flour, yeast, and zest. Add the warm milk mixture (stir before adding if mixture separated). Mix to combine. Add in the two whole eggs and 1 egg yolk along with the vanilla. Use the paddle to mix until smooth for 3 minutes and then switch to the dough hook for an additional 5 minutes. Note: The dough will be sticky.
  3. Form the dough into a ball and place in a large greased bowl to rise for 2 hours.
  4. Gently punch the dough to deflate it and roll it back into a ball. Put the dough in a greased 9″ round cake pan. Cover the dough with a clean shower cap (or you can use plastic wrap). Allow dough to rise for another 2 hours.
  5. Preheat oven to 350 degrees F.
  6. Mix 1 tbsp of water with the reserved egg white and brush onto the dough.
  7. Bake bread for 15 minutes. Cover it lightly with aluminum foil and bake for an additional 25 minutes, until the crust is golden brown. Note: The bread should reach an internal temperature of 190 degrees.
  8. Let the bread cool on a cooling rack before breaking into it.

*This recipe is modified from the King Arthur Flour test kitchens at http://www.kingarthurflour.com/recipes/portuguese-sweet-bread-recipe*

Portuguese Hawaiian Sweet Bread 1 Portuguese Hawaiian Sweet Bread 2

Loco Moco

Loco Moco is the number one comfort food on the Big Island. Rumor has it that it originated in Hilo. The story according to our travel guide, Lonely Planet Hawaii: The Big Island (Regional Travel Guide), September 2008 is as follows:

A group of teenage boys hung out at a local restaurant to play pinball and chow down on cheap food. A football player nicknamed “Crazy” was nominated to request a new dish. A large bowl of rice topped with hambuger and gravy. When the group relocated their hangout two over-easy fried eggs were added to the dish, creating Loco Moco as it is today.

Traditionally Loco Moco uses a hamburger patty as the choice of protein, but variations include pork, spam, etc. I made mine with leftover shredded pork. When we ate our Loco Moco in Hawaii Stuart said it needed one more egg, so I made three! Breaking into the yolk and combining the rice with the yolk and gravy is the best way to eat it.

Fried Egg Pork & Gravy

Loco Moco

Ingredients:

  • 3 C cooked rice
  • 3/4 lb cooked shredded pork
  • 1 can beef broth
  • flour for thickening
  • 1 tbsp butter, plus more for eggs
  • 3 eggs

Steps:

  1. In a saucepan, reduce beef broth. Stir in 1-2 tbsp of flour to thicken. Let reduce to desired consistency. Season with S+P. Stir in 1 tbsp butter. Warm shredded pork in the gravy.
  2. Melt a little butter in a small skillet. Crack eggs (I did mine one at a time) into skillet. Cook for only a couple of minutes before flipping. The yolk will still be runny.
  3. Assemble loco moco: spoon rice on a large plate, cover with the gravy and pork mixture, and top with the over-easy fried eggs.

Loco Moco 1

Loco Moco 2

Corn Pepper Salsa Chicken Quesadilla

It amuses me to say that the best quesadilla I ever had was in Hawaii, and it’s even stranger to tell you that that quesadilla was had in the Honolulu airport (at Stinger Ray’s)!

For Mexican Monday I decided to attempt a recreation of this quesadilla. What I loved most about it was a back note of lime and the inclusion of corn in the filling. I didn’t succeed in a perfect copy cat recipe with my first attempt, but it was fun to do more with a quesadilla than stuff it with leftovers!

I marinated the chicken with chipotle and lime, sliced it and cooked it fajita style for extra flavor. I then sauteed the corn, onion, and pepper salsa with chili powder in the same skillet. For a kiss of heat I sliced open a serrano pepper (which Stuart purposefully ate!).

I actually prepared extra chicken and made rice to take to lunch the next day.

Saute Chicken 1Saute Chicken 2Saute Chicken 3Saute Salsa 1Saute Salsa 2Saute Salsa 3Assemble Quesadilla 1Assemble Quesadilla 2Assemble Quesadilla 3

An Original Recipe

Corn Pepper Salsa Chicken Quesadilla

Ingredients:

  • 2 boneless, skinless chicken breasts
  • zest of 1 lime
  • juice of 1 lime
  • 1/4 tsp corriander
  • 1/4 tsp cumin
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 1/2 tbsp minced chipotle pepper in adobo
  • 1/3 C olive oil
  • 1 C frozen corn, thawed
  • 1 small red bell pepper, diced
  • 1/2 C diced onion
  • 1/2 tsp chili powder
  • 1/2 serrano pepper, halved
  • 4 flour tortillas
  • 2 C shredded Mexican cheese

Steps:

  1. Combine lime, corriander, cumin, onion powder, garlic powder, chipotle, S+P, and olive oil. Marinate chicken at least 4 hours.
  2. Slice chicken. Saute chicken over medium-high heat in a large skillet in olive oil until cooked through.
  3. In the same skillet, cook the remaining ingredients. Deglaze the pan with a splash of chicken stock if desired.
  4. In a separate non-stick skillet, place tortilla and cover entire surface with cheese. On one half top with chicken and salsa. Fold the cheese-only half over the chicken. Flip until both sides are lightly golden and crispy. Serve with your favorite salsa and sour cream.

Corn Pepper Salsa Chicken Quesadilla

Hawaii: The Big Island: Puna

We only did one thing in Puna. But that doesn’t mean there wasn’t more we’d have loved to do. And that definitely doesn’t mean that one thing wasn’t worth it. The one thing I wanted to do in Hawaii was see lava. Seeing lava is the premise of this final blog post about our vacation in Hawaii.

When I discovered Lava Ocean Adventures I became obsessed with getting on a boat, speeding past the coast and watching lava drip and sizzle into the ocean. This excursion was the only one we pre-booked before leaving the mainland. We were going to do the Lava Boat Tour at sunset on August 29th (my 25th birthday). Unfortunately Pele had other plans. The weekend we arrived on the Big Island the lava tube to the ocean collapsed, halting all flow to the ocean.

Lava Ocean Adventures contacted us about the changes in condition and we transferred our reservation to a guided lava hike on Wednesday. The hike was so much fun. We walked across the lava rock dessert to where red hot lava was flowing to the surface. The hike took us 4 ½ hours (round trip) of carefully stepping over uneven terrain. As lava hardens, the glass particles rise to the surface creating very sharp rock. Lava Ocean Adventures recommends wearing long pants on this hike as a precaution against cuts if you fall. Not wanting to hike in jeans, we took our chances and trusted our ability to stay balanced. One thing I would highly recommend are high socks. I was constantly plucking shards of lava rock from inside my shoes. Also, be sure to have a good pair of hiking boots as you really don’t want to fall. Rain was coming in behind us and I spotted a beautiful rainbow blessing our trail.

Lava Hike 1 Lava Rock

Rainbow Over Lava

Photographs and imagination can’t even begin to describe the experience of seeing new earth being formed. Feeling the heat and staring into the glow of the magma is incredible. Off in the distance we could see the smoke from the top of the mountain and after the sun set could see the trail of fire making its way down to the sea.

Flowing Lava 2Flowing Lava 1

For our hike back to our vehicles, our tour guides provided us with headlamps so we could maneuver the environment safely. I actually had a lot of fun getting back. Stepping carefully onto solid ground and not into crevasses reminded me of the childhood game “don’t touch the ground it’s lava!” I had two twin beds in my room when I was little and was constantly rearranging them, whenever they were on two separate walls my brother and I would throw pillows on the floor and jump from pillow to pillow to reach the other bed, taking care not to fall onto the carpet. Except in this situation, you wanted to step on the (hardened) lava!

Lava Hike 2

Things to do on our next trip (aka things we didn’t have time for but wanted to see)

  • Lava Tree State Monument; Highway 132. In 1970 10-foot-deep lava flowed through the forest from Kilauea Volcano hardened around trees which burned away. The molds from these trees still stand.
  • A local we met at Kona de Pele in Kailua-Kona recommended we drive along Red Road for one of the most scenic drives on the island.
  • Ahalanui Beach Park. At this park the waters in the “hot pond” reach up to 90degrees. For my thin Florida blood, this is perfect water temperature.
  • Kumukahi Lighthouse. Cape Kumukahi is the easternmost point in the state and boasts the freshest air! This lighthouse survived the lava flows from Kilauea Volcano that wiped out the town of Kapoho.

Hawaii: The Big Island: Hilo

Hilo was probably my favorite district in Hawaii County. Hilo is on the rainy side of the island which results in fewer tourists than Kailua-Kona, lush green landscapes, and plenty of waterfalls.

Rainbow Falls is the most famous waterfall in Hilo, and as its name suggests, boasts beautiful rainbows… at the right time of day. We did not reach Rainbow Falls until close to sunset, so the lighting wasn’t right for us to see Rainbow Falls in all of its glory but it’s still beautiful. We followed another couple through a path to the left of the falls through a lightly wooded area, through high grasses and over some rocks, finding ourselves on top of the falls! I wouldn’t recommend this excursion as the river could start flowing because of rains upstream and you’d find yourself in a very dangerous situation. But, there we were so Stuart braved a peek over the top of the falls to capture an image of the falls from a different perspective, while I did my best to stay calm.

Rainbow Falls

Country CoffeeA new little coffee shop, Country Cafe opened across from Rainbow Falls. We stopped on in and we didn’t leave with just coffee. We purchased Rare Hawaiian Organic Kiawe Honey. This honey is unlike any you’ve ever tasted. It’s actually white! The following is taken straight from the label, “Organic Kiawe Honey is gathered from an isolated forest on the Big Island of Hawaii. The deep roots of the Kiawe trees have tapped an underground aquifer of fresh water that flows down from the volcanoes. This forest is in a desert and no other vegetation has tapped the aquifer, allowing the bees to collect Kiawe nectar of exceptional purity and quality.” I haven’t figure out a unique way to use this honey yet, but as soon as I do a recipe will make its way to Sew You Think You Can Cook!

Le Magic PanIt doesn’t seem like we did a lot in Hilo, but there was a lot we wanted to do. So why is it my favorite district? Honestly, because of one little restaurant and the best meal we’ve ever had. Le Magic Pan is an adorable French restaurant specializing in crepes in Downtown Hilo. We started our night with a cup of French Onion Soup. Stuart ordered the Polish dinner crepe with Polish sausage, tomatoes, mushroom, olives, spinach, and mozzarella cheese. I went off menu with their special of the night, spicy shrimp, tomatoes, basil, and avocado. It’s actually impossible to go to a crepe restaurant and not get dessert – I wouldn’t even dare you to try it because not getting a dessert crepe would be a sin! We split the Italian crepe with nutella, bananas, and whipped cream. They even added strawberries at my request! We actually tried to return to Le Magic Pan the next night for a dessert crepe, but didn’t reach Hilo after our excursion in Puna before closing. I am now determined to master the art of crepe making. Note: These photos were taken with a cell phone and do not do Le Magic Pan justice!

Without a doubt, our next trip to the Big Island will include lodging in Hilo!

Things to do on our next trip (aka things we didn’t have time for but wanted to see)

  • Hilo Farmer’s Market; corner of Mamo Street and Kamehameha Avenue. This farmer’s market opened 25 years ago in 1988 and now has 125 vendors selling local produce, flowers, and fish. The farmer’s market is open Wednesdays and Saturdays from 7-noon.
  • Pe’epe’e Falls & Boiling Pots; Wainuenue Avenue. A little past Rainbow Falls is a dramatic series of waterfalls that crash into pools of swirling water that appear to be boiling.
  • Wai’ale Falls; Wainuenue Avenue. Going further down Wainuenue Avenue and hiking a quarter mile through forest will take you to the top of Wai’ale Falls and a view of the ocean.
  • Kaumana Caves; Kaumana Drive. The Kaumana Caves were formed in 1981 by an eruption from the volcano Mauna Loa.
  • Yoga Centered; 37 Waianuenue Ave. We thought it could be fun to try a yoga class in Hawaii, what better way to find inner peace than in the most beautiful of locations? Yoga Centered offers vinyasa yoga classes and has a drop-in rate of $15. Check out their website at yogacentered.com!