Ginger Pecan and White chocolate macadamia nut scones. Daniel Lane photo
I just met with David Schwartz and Chris Spinosa of Ko Bakery. Chris is the baker at Gaylord’s, and makes baked goods on the side. He makes gorgeous wedding cakes, and first birthday cakes, as well as tarts, bundt cakes, cookies and cream puffs. Continue Reading →
Lilikoi Rum Yum. Daniel Lane photo
We’re all about supporting locally grown food, and that extends to beverages. We feel extremely fortunate to enjoy rum made just a few miles away, with sugar grown on Kauai, as well as Kauai spring water. Naturally, the Koloa Rum Co. is our liquor of choice. Here at Tasting Kauai, Dan Lane is not only the photographer, but bartender. Since we had an abundance of nutritious passion fruit juice, Dan blended it with Kauai Spice rum, and came up with this refreshing drink. I like it when I can feel healthy while enjoying a cocktail! Continue Reading →
Golden Passion Fruit Custard Bars. Marta Lane photo
The crust for this recipe has a delightful coconut flavor because I use coconut oil instead of butter. The naturally occurring saturated fat in coconut oil is good for you and improves heart health, boosts your thyroid, increases metabolism, promotes weight loss, and supports the immune system. Combine that with the health benefits of lilikoi, and you have a traditional dessert bar that’s about as healthy as you can make. Makes 18, 3-inch bars. Continue Reading →
Hanna and James Huang of Kauai Glory Farms. Daniel Lane photo
Recently, Dan and I went to Kauai Glory Farms to interview James and Hannah Huang about broccoli. The couple lease the land, and farm two properties. Both are on the east side of Kauai. One is in Kealia, not far from the beach, and the other is in Kapahi.
“We can’t really farm at the Kealia gardens anymore,” Hannah says mournfully. Her Chinese accent has a sweet, little girl lilt. Her husband is quiet, his English isn’t as strong as Hannah’s. “The nene (Hawaii’s endangered State bird) eat everything. The only thing they don’t eat is leeks and green onions, so that’s all we can plant there.” Continue Reading →
