Maui Tropical Jams, Jellies & “Moor”

Recipes that "broke da mout"...

WAHINE RIBRUB: generously apply your favorite Wahine RibRub on both sides of the rib rack. Cover with foil and put into a 300 degree oven for 3 - 3 1/2 hours, turning once during cooking. Turn oven temperature up to 400 degrees, remove foil and continue cooking for half hour or until carmelized and ribs beginto pull loose from the bone.

WILD LILIKO'I BUTTER: Make your favorite cheesecake a gourmet delight by topping it with our Wild Liliko'i Butter!

OR...Grill or sear salmon. Take a couple of spoonfuls of room temperature Wild Liliko'i Butter and add a touch of cayenne. Spoon over warm fish and enjoy.

OR...Whip 2 cups of heavy cream to soft peaks then gently fold in 1 jar chilled (9oz) of our Wild Liliko'i Butter. Serve as a mousse or pipe into tart shells and serve as a liliko'i tart.

WILD LILIKO'I JELLY: of course it's the best passion fruit jelly you have ever eaten BUT you can also use is as a pancake or waffle syrup by heating it in the microwave until it melts.

OR...Make Chef Cris' wonderful Liliko'i Salad Dressing:

Number of servings: app. 3 ½ - 4 C – 1 oz servings = 30-32     

1 lg. Shallot, diced
3 cloves garlic, minced
¼ C red wine vinegar
1 tsp salt
½ tsp pepper
¼ tsp thyme
1/4 c Dijon mustard
zest of 1 lemon
juice of 1 lemon
1/2 c olive oil
1 – 11/2 c canola oil
6 oz liliko’i jelly or syrup                                                                                                                                              

Put all ingredients except oils in deep bowl (or make this entire recipe in a blender) – whiz briefly with immersion blender - Add olive oil – whiz until garlic & shallot are well minced & no large pieces remain

With blender running, drizzle in canola oil – continue to blend, adjusting seasonings and liquids until desired consistency is reached. DRESSING WILL THICKEN AS YOU ADD OIL.

Store in airtight container in refrigerator ~ last for 4+ weeks

SPICY PINEAPPLE PASSION: apply liberally to baked ham 30 minutes before removing from the oven. Slice and enjoy with Spicy Pineapple Passion as a condiment. Try using this tasty jam on your ham sandwiches instead of mayo.

OROR:Saute fish, remove from pan, add a couple of generous spoonfuls of Spicy Pineapple Passion, heat through and serve over fish.

ROR:pour over chicken and bake. Also, serve with sweet or hot Italian sausages.

MOM'S MANGO CHUTNEY: there is no end to the uses for this product. Use as a condiment with pork chops or your favorite curry dish.

OR...cut open a pork tenderloin (do not completely separate) and put Mom's Mango Chutney between the two halves. Secure with kitchen twine. Sear the tenderloin on all sides in a skillet and finish in the oven for about 30 minutes at 350 degrees. OR put the tenderloin on your grill over high heat and cook until medium well, approximately 20 minutes, turning as it browns.

OR...cut cooked chicken into small cubes. Add diced onion, celery, Granny Smith or Fuji apple, curry powder, grated or shredded coconut, currants and mayo. Mix well. Then add Mom's Mango Chutney and finish mixing for the best curried chicken salad in the world (also works with shrimp!). Serve on a croissant with lettuce.

OR...Put cream cheese on a plate and pour Mom's Mango Chutney over the top. Serve with crackers for a wonderful appetizer or snack.

B's BUTTER RUM SAUCE: Use as a topping for ice cream or try it on pancakes

OR...Take ripe bananas and cut lengthwise. Roll in sugar and saute in butter until they begin to caramelize. Pour B's Butter Rum Sauce over and warm gently. Serve over vanilla ice cream for Bananas Foster...a 4-Star dessert!.

ORGANIC TONGAN VANILLA BEANS: Use in any recipe calling for vanilla. Split bean open lengthwise, scape out seeds and add to your recipe. Save the vanilla bean by rinsing and drying then add dried pod to sugar to create your own vanilla sugar

OR...use Chef Barbara's BONUS recipe for Creme Brulee...

1 1/3 c cream                                                     
1/2 c sugar
2” Organic Tongan Vanilla Beans (split down the length and scrape out the seeds; use the pod too)
1 3/4 c milk
7 egg yolks
1 t vanilla extract

sugar for bruleeing; about 1 t per custard

Combine cream, sugar and vanilla seeds and pod in large saucepan.  Bring to boil slowly, stirring to make sure sugar is dissolved.  Remove from heat and stir in milk.  Again bring to a boil, stirring.  Remove from heat and set in an ice water bath to cool to lukewarm, stirring to prevent skinning.  Combine egg yolks and vanilla extract, whisk gently into cream mixture, then strain (squeeze vanilla pod to get the last bit of flavor into the custard).  Pour or ladle into ramekins, trying to prevent bubbles on top (if this occurs, you can use a spoon to remove).  Place ramekins in a roasting pan in hot water halfway up the sides of the ramekins, cover loosely with foil and bake at 300 degrees for anywhere from 50 minutes to 2 hours, depending on the depth of the ramekins and the evenness of the oven. Check after 30 minutes, then every 15-20 minutes thereafter.  The custards should jiggle when prodded, and feel set when touched on top.  Cool to room temperature, cover well and refrigerate.

To brulee:  Unwrap custards and place on a heatproof surface.  Sprinkle surface evenly with sugar about 1/16th inch thick, and caramelize using a propane torch.  Serve immediately. 

*I prefer white sugar to brulee, however brown sugar may be used.  It may need to be sieved and/or dried gently in order to sprinkle it on evenly.
*Some people prefer the custard be room temp; it may be warmed BRIEFLY in a microwave to take the chill off.  Don’t leave it out at room temp for hours.
*Custard mix may be kept unbaked, well wrapped and refrigerated, for 3-4 days.

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