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Living Foods Macaroons Recipe

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Ingredients

  • 1 14 oz bag sweetened, flaked coconut this is slightly more than 5 and 1/2 cups coconut
  • 1 14oz can sweetened condensed milk you will leave about 2 tbsp in the can
  • 1 tsp vanilla extract
  • 2 egg whites
  • 1/2 tsp salt

Instructions

  • Preheat oven to 325 degrees F.
  • Combine *almost* the entire can of sweetened condensed milk (leave about 2 tablespoons in the can) with coconut. Stir to combine. Add in vanilla and stir to combine. Set aside.
  • Next, in a separate bowl combine egg whites and salt and beat until soft peaks form.
  • Gently fold egg whites into coconut mixture.
  • Then scoop or spoon mixture, about two tablespoons, onto baking sheets that are covered with parchment paper or silicone baking mats.
  • Finally, bake for approximately 25 minutes or until starting to turn golden brown. Remove from oven, then immediately remove cookies from baking sheet and transfer to a wire rack to cool completely.

 

The Mele Kalikimaka Drink Recipe by Gabi and Jessica

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Ingredients

  • 1.5 oz Woodford Whiskey
  • .25 oz Campari
  • .25 oz Sweet Vermouth
  • .75 oz Lemon Juice
  • .50 oz Lilikoi Juice
  • .50 oz Orgeat Syrup
  • .25 oz Velvet Falernum
  • Pinch of Guava Lime Smoked Hawaiian Sea Salt from Aloha Spice Company

Mix all ingredients together and pour over ice. Cheers!

The Lanai’s Signature Drink Recipe For Kumbaya

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Ingredients

  • 2 oz Buffalo Trace Whiskey
  • 1 oz Aperol
  • 1/4 oz lemon juice
  • 3/4 oz of simple syrup
  • 1 oz of muddled peaches and fresh mint

Method

Mix all ingredients together in a shaker. Pour over ice and garnish with fresh mint.

Cheers!

Shaka Bowl Recipe

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Ingredients

  • 8 oz Bacardi Coconut Rum
  • 8 oz pineapple juice
  • 2 oz lemon juice
  • 4 oz strawberry puree
  • 6 oz lilikoi juice
  • 2 dashes li hing mui
  • 151 Rum Floater
  • Garnish w pineapple

Grilled Mahi Mahi with Avocado-Chili Salsa

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Ingredients:

Salsa:

  • 1 ripe avocado, cut into 1/4- to 1/2-inch chunks
  • 2 plum tomatoes, cut into 1/2-inch chunks
  • 1 cup minced red onion
  • 1 jalapeño pepper or serrano chile, seeded and minced
  • 1/2 cup minced fresh cilantro
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt

Mahi mahi:

  • 1 1/2 pounds mahi mahi, cut into 4 pieces
  • 1 tablespoon extra-virgin olive oil
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper, to taste

Method:

Step 1

Combine all of the salsa ingredients in a large, nonreactive bowl (glass, stainless steel, or glazed ceramic), and mix gently with a spoon. Set aside. You can prepare this salsa up to a few hours before serving and store it in the refrigerator in a covered container.

Step 2

In a deep, nonreactive dish (glass, stainless steel, or glazed ceramic), marinate the fish with the other ingredients for 20-30 minutes before grilling.

Step 3

Grill over coals or on a grill, or cook under a broiler for 6-8 minutes per side.

Step 4

Serve the fish with the salsa on top.

Recipe and photo by myrecipes.com

The Lanai’s Ceviche Recipe by Blake Pascua

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Ingredients

  • Pineapple-1 ea.-small diced
  • Tomato-2 ea.- small diced
  • Yellow onion-1/2-small diced
  • Cilantro-half bunch-rough chopped
  • Cumin-1 tsp
  • Coriander-1 tsp
  • Apple cider vinegar-1 tbsp
  • lemon, lime, orange juice mix- 1 ea.
  • cayenne pepper-1/2 tsp
  • Salt and pepper to taste
 Mix all of the ingredients together and set aside.
  • Fresh mahi or ono-3 oz. medium diced
  • 8 shrimp 16/20 size- peeled and deveined
Combine and blanch in hot water for 45 seconds and plunge into and ice bath of cold water to stop the cooking process. Then add the seafood mixture to the salsa and stir together. Let sit for 5 minutes before serving.
Typically serves up to four people. We recommend serving it in a bowl with a side of tortilla chips or your favorite dip chip.

Lemon Bars Recipe

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Ingredients

  • 2 cups sugar
  • 6 eggs
  • 1 3/4 cup all purpose flour
  • 3/4 cup of lemon juice
  • 1/2 tsp baking soda
  • 4 tbsp lemon zest

Method

  1. Mix sugar and eggs in a mixer with a paddle attachment on the 2nd speed until light and fluffy.
  2. Add flour and mix for 30-45 seconds.
  3. Add juice, baking soda and lemon zest and mix for 1 minute until lightly fluffed.
  4. Pour into pre-baked sheet pan
  5. Bake at 300 degrees for 35-45 minuets or until it is not jiggly.
  6. Let cool completely before cutting.
  7. Dust with sugar coating.

Orange-Chocolate Crostata Recipe

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Ingredients

Special Equipment: 
  • 1 – 10-inch tart pan with removable bottom

Directions

Preheat oven to 350°F. Line a 10-inch tart pan with parchment paper and set aside.

In a large bowl, combine the flour, sugar and the salt. Make a well in the center of the dry ingredients and add the butter and the egg yolks. Using your fingers, mix the wet ingredients together and slowly start mixing in the dry ingredients until the mixture begins to come together. Press the dough together and form it into a disk. This process should only take a couple minutes, be careful not to over mix. Wrap the dough in plastic wrap and refrigerate for 10 minutes up to an hour.

Remove the dough from the refrigerator and place onto a lightly floured surface and roll out into a rough circle about 12-inches in diameter. Carefully transfer the dough to the pre-lined tart pan pressing the dough to cover the bottom and sides of the pan. Don’t worry if the dough breaks a little, just patch them up with any extra dough (it’s supposed to be a rustic after all). Spread the orange marmalade evenly over the bottom of the uncooked tart shell and bake on the middle rack of the oven for about 20 -25 minutes.

Take the crostata out of the oven and let cool completely at room temperature. Once the tart is cool, spread the hazelnut chocolate spread over the jam using a spoon or butter knife. Gently remove the crostata from the tart pan, discarding the parchment paper, and place on a serving platter. Serve on its own or top with a dollop of lightly sweetened whipped cream.

Recipe compliments of markethallfoods.com

 

Spaghetti alla Nicolina (Caramelized Zucchini & Pecorino Romano) Recipe

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Ingredients:

  • 1 package Rustichella d’Abruzzo Spaghetti
  • 8–10 medium size zucchini, sliced in different thicknesses
  • 1 cup Rustichella d’Abruzzo Extra Virgin Olive Oil
  • 1 cup grated Pecorino Romano cheese
  • salt and pepper to taste

Directions

  1. In a large sauté pan, heat the olive oil until it’s very hot. Add the sliced zucchini and carefully spread them out evenly into the pan. Once the pan heats up, lower the flame and let the zucchini caramelize well, about 20–25 minutes. Do not touch or stir, just let them brown on one side. They will not be evenly browned. Turn the flame off and let the pan sit while the pasta cooks.
  2. Boil the pasta in abundant salted water, one minute less than stated on the bag for a nice al dente bite. Drain and toss directly into the pan with the zucchini. Toss over a high flame and mix well.
  3. Pour the pasta into a warm serving bowl, sprinkle with lots of grated cheese, salt and pepper to taste, and serve immediately.
  4. Because the zucchini have been cooked so slowly, the oil has been infused with the sweet, carmelized flavor of the vegetables. Along with the nuttiness of the cheese, this is incredibly appetizing.

Recipe compliments of manicaretti.com.

 

Island Poke Bowls Continue Upward Trend

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Poke bowls are a dish ubiquitous in Hawaii. Using fresh island catch, the best rice available with customizable toppings, this option at Living Foods is a customer favorite. 

Poke Bowl Options

It’s starts with the freshest fish caught by local fishermen.

1. Then choose your rice: Brown or White

2. Style: Korean, Spicy or Wasabi

3. Finally, your toppings: Unagi Sauce, Cucumber, Coconut, Pineapple, Green Onion, Mac Nuts, Avocado

Tobiko, Sesame Seeds, Furikake, Ocean Salad, Crispy Onions, Ogo, Jalepenos

Give the trend a try — chopsticks optional!