Eating in Hawai'i Is a Wide

Home , Pork ribs, Portuguese sweet bread

70 COASTAL LIVING December 2017 A to Z Hawaiian, from dine like a here’s how to of sourplums, tuna to thezest From brilliantahi cross-pollination. ranging cultural Hawai‘i isawide- as well); eating in there’s plentyofthat, lūa‘u (although It’s notall poke and NICK KUCHAR TYPE ILLUSTRATION BY GREG DUPREE PHOTOGRAPHS BY ROBBY MELVIN BYRECIPES BY CHRIS HUGHES CHRIS HUGHES

PROP STYLING BY MINDI SHAPIRO LEVINE; FOOD STYLING BY EMILY NABORS HALL

BAKERY: COURTESY OF KING’S HAWAIIAN fish market; honolulufish.com. each morningat theHonolulu caught filletshand-selected specializes insushi-grade, hook- experts, thischeffavorite and presided over by sashimi Founded by amarinebiologist door courtesy ofHonoluluFish. now beovernighted to your Hawaiian word for tuna)can The most pristine C and cooked over fire. and Chinesefive-spice) with honey, hoisinsauce, soy-based sauce (often is marinated inthe chicken to wildgame where everything from applications inHawai‘i, barbecued porkhaswider method ofpreparing The Cantonese ‘ahi char siu (the

B B the UnitedStates. Hawaiian now theNo. 1 brandeddinnerrollin sweet breadanAmericanstaple, withKing’s ofTairasa thirdgeneration hasmadethefluffy all withintwodecades. It’s still afamilybusiness; Torrance, California,andOakwood,Georgia— now 400,000 squarefeet ofbakingfacilitiesin soon expandedtoHonolulu’s KingStreet, and What beganasatiny Hilobakery inthe1950s particularly onthemainland,isRobertR.Taira. And themanwhomadeitahouseholdname, In Hawai‘i, bread meansPortuguese sweet bread. December 2017 December 2017 COASTAL LIVING recipe p. 78 Back Ribs, Char SiuBaby 71

Hormel claims its Native to Central and Honolulu native Ravi Kapur is most famous creation, South America, dragon one of the brightest minds in a Spam, was named fruit is increasingly being The dish that has come to new crop of young chefs from the combination epitomize Hawaiian plate- redefining Hawaiian food on the of the words “spice” and grown in Hawai‘i, Thailand, E lunch cuisine is also a mainland. At his Liholiho Yacht “ham.” First released in and other places with poster child of the current Club in San Francisco, the food 1937, Spam developed a tropical climes. The two put-an-egg-on-it culinary and decor deliberately shies worldwide following when 100 million pounds were moment. A twist on away from the expected (think most common types have shipped to Allied troops Salisbury steak, loco moco housemade “Spam” and a dearth bright red skin, and flesh typically consists of a during World War II. But it was U.S. of tiki torches), but the restau- fried egg balanced atop a sanctions restricting deep-sea fishing that tastes like a cross rant mantra remains “Get Jag,” mountain of hamburger industries, mainly run by Japanese- Unlike a snow cone, between a kiwi and a pear. island slang for “hang loose.” and sticky rice saturated Americans at the time, that made it Hawaiian shave ice, such an integral source of protein in I in brown gravy. Hawai‘i. Following the war, a wave of purchased at roadside Korean and Japanese immigrants stands like Ululani’s helped cement Spam’s status in on Maui, is ground to Hawaiian cuisine with contributions like musubi, a cooked slab of Spam a powdery texture on a block of rice bound with nori. that better holds syrups in flavors both sweet (cherry) and F tangy (liliko‘i).

A dried blend of seaweed, sesame JICAMA SALAD WITH MANGO AND HEARTS OF PALM seeds, fish flakes, SERVES 4 | ACTIVE 15 min. | TOTAL 1 hour, 15 min. salt, and other Originally brought over by Spanish colonialists, jicama has been embraced by seasonings, furikake Hawaiians for adding a water chestnut–like crunch to sushi and salads. (which literally translates to “sprinkle over”) is 1/4 cup fresh lime juice (from 2 limes) Whisk together often served on rice 1/4 cup extra-virgin olive oil lime juice, oil, or sushi rolls, and in 2 Tbsp. apple cider vinegar vinegar, honey, party mix. 11/2 Tbsp. honey salt, and pepper in 3/4 tsp. table salt a large bowl. Add 1/4 tsp. black pepper jicama, mango, 1 medium jicama, peeled and cut into matchsticks hearts of palm, red (about 3 cups) onion, and chile 1 mango, peeled and chopped slices; toss to coat. 1 (14.4-oz.) can hearts of palm, drained and rinsed Cover and chill 1 1/2 cup thinly sliced red onion (from 1 red onion) to 8 hours. Gently 1 red Fresno chile, seeded and thinly sliced stir in avocado, Short-Rib 1 ripe avocado, cut into 3/4-inch pieces mint, and parsley PORTRAIT: COURTESY OF MEDIUM RAW ARTS; SHAVE ICE: COURTESY OF ANGIE NELSON ICE: COURTESY SHAVE ARTS; OF MEDIUM RAW COURTESY PORTRAIT: Loco Moco, 1/2 cup chopped fresh mint just before serving. recipe p. 78 1/2 cup loosely packed fresh flat-leaf parsley leaves

December 2017 COASTAL LIVING 73 Pineapple Fried Rice with Spam, Shrimp, and Cashews, recipe p. 79 Today, 75 percent of the world’s

pineapples comes from Indonesia, In 1955, Ernest Morgado cooked chicken Thailand, and the Philippines, but sandwiched between two grills, a setup the fruit (actually a number of Q that eliminated the need to flip each piece K berries that have fused together) is of meat. The original teriyaki-style BBQ still associated with Hawai‘i sauce slathered on top he dubbed huli-huli, A sausage introduced because of its market dominance in a Hawaiian word for “turn.” Morgado Cultivated on the slopes by Portuguese sugar the 19th century. For a real treat, try soon began bottling his sauce, the super sweet Maui Gold variety, of the Hualālai and Mauna plantation workers in the late eventually trademarking Loa volcanoes of the grown exclusively on the slopes of the name in Big Island, Kona coffee’s 19th century, linguiça is now Haleakalā; pineapplemaui.com. 1986. unique growing conditions ubiquitous in Hawai‘i. Today’s (high elevation, mineral- slightly sweeter style can be rich soils) yield some of the world’s best and found in soups and pastries, and priciest beans. even on local McDonald’s menus. Get your fix from Hawaiian purveyors such as Rego’s Purity, which ships throughout the United States; regospurity.com.

Another Portuguese import, malasadas are holeless doughnuts enriched with butter, eggs, and sometimes milk. Although typically only rolled in sugar, variations include those filled with custard or The majority of the world’s haupia, a kind of coconut pudding. rum now comes from Latin O America, but enterprising brands like O‘ahu’s Kō Hana Hawaii’s only native spirit, are trying to bring Hawai‘i ‘ōkolehao, is a sweet and back to its rum-producing earthy ti-root moonshine heyday, between 1874 (when that fell out of favor in the bans on rum distillation were mid-20th century. Now Dave lifted) and the mid-20th N Flintstone of O‘ahu-based century; kohanarum.com. Island Distillers is helping to bring it back using ancient Nori— dried, edible recipes found in archived seaweed sheets— newspapers. His Hawaiian make their way into a Moonshine can already be number of Hawai‘i’s found in chic cocktail bars favorite snack foods, like the Hula Grill Waikiki, including popcorn or you can order a bottle Macadamia-Rum Panna Cotta, online at islanddistillers.com. and Spam musubi. recipe p. 78

Coconut- glazed Malasadas, recipe p. 79

December 2017 COASTAL LIVING 75 or overnight. coated andsubmerged. Cover andchill4hours large bowl. Add chicken pieces, stirring until sambal sauce, andserve withremaining sauce. about 11/2tablespoonsofthe mayonnaise- leaves, scallions,andfurikake; drizzlewith lined withpapertowels. Sprinklewithcilantro through, about6to 7minutes. Place on aplate in batches, inhotoiluntilcrispy andcooked and dredge inmochiko mixture. Cook chicken, from marinade, lettingexcess liquiddripoff, to 360°F. Usingtongs, remove chicken pieces large Dutch oven over medium-high, and heat 4. 3. 2. 1. TOTAL ACTIVE SERVES BATTER MOCHIKO WITH CHICKEN FRIED SHOYU Dash offurikake

Peanut oil

lime juice inasmallbowl. Cover andchill. pepper inalarge bowl. Setaside. me seeds,sugar, garlicpowder, ginger, salt,and Whisk together coconut milkandshoyu ina 1/4 1/2 1/2 1/2 1/4 1/2 Whisk together mayonnaise, sambal,and 76 Pour peanutoilto depthof2inchesina 2 2 2 2 2 1 1 1 1 1 Stir together mochiko flour, cornstarch, sesa-

2 scallions) cup thinlysliced scallions(from cup looselypacked fresh cilantro leaves tsp. fresh limejuice (from 1lime) chile paste) Tbsp. sambaloelek(ground fresh cup mayonnaise tsp. blackpepper tsp. kosher salt tsp. ground ginger tsp. garlicpowder Tbsp. granulated sugar Tbsp. sesameseeds cup cornstarch (sweet rice flour) cup (about5oz.) mochiko flour cut into 2-inchpieces lb. boneless, skinless chicken thighs, cup shoyu sauce (soy sauce) and stirred (13.5-oz.) cancoconut milk,well shaken COASTAL LIVING 4hours,20min. 20min. 6 shoyu, garlic,sugar, andotherspices. chicken marinated orsimmered in plate-lunch favorite that consists of Shoyu U chicken isaHawaiian December 2017 spiny endoskeleton. inside theurchin’s tive glands located buttery reproduc- bites: most decadent one oftheocean’s Sea urchins harbor uni, thebriny, fermented taro root. cooked, mashed,and Hawaiian dishmadefrom known for poi,asingular the starchy tuberisbest ber ofculinaryuses.But Hawaiian diet,hasanum Taro, astaple oftheNative hawaiianvanilla.com. and Tahitis oftheworld; compete withtheMadagascars farm isproducingpodsthatcan decades in,theReddekopps’ in theUnitedStates. Nearlytwo the first commercialoperation vanilla Pa‘auilo isapioneerinthe Hawaiian Vanilla Company in Jim Reddekopp’s andTracy V V - trade,having launched

PORTRAIT AND SANDWICH: CLOCKWISE FROM TOP, LEFT: COURTESY OF HAWAIIAN VANILLA COMPANY/GABRIEL RODRIGUEZ FARM: COURTESY OF THE REDDEKOPP FAMILY PHOTO ARCHIVE (2) mahi-mahi are alsoondisplay. where someofthe world’s best bigeye tunaand and export salesfrom theHonolulu FishAuction, wholesalers acquire theirinventory for domestic chances are itcamefrom Hawai‘i. Most American If you’re eating X island chefsandsportfishermen. and sweet-tasting fleshprized by both has afirmtexture, moderateoilcontent, Closely relatedtokingmackerel, TOTAL ACTIVE SERVES WAHOO POKE scallions, andcrushedwasabi peas. topped withradish slices, toasted sesameseeds, before serving;gently toss. Serve on taro chips and chill2hours.Stir, andaddavocado just wahoo into marinade, andstir to coat. Cover crushed red pepperinalarge bowl. Place cubed wasabi peas,limejuice, vinegar, nori,ginger, and Whisk together scallions,shoyu, sesameoil,

1/4 1/2 1/4 1/3 2 2 2 2 1 1 1 1 1 1

tsp. toasted sesameseeds radishes) cup thinlysliced radishes (from 2to 3 (6-oz.) pkg. taro chips(such asTerra) ripe avocado, cutinto 3/4-inchpieces 3/4-inch cubes lb. fresh wahoo (ono) fillet,cutinto tsp. crushedred pepper tsp. grated fresh ginger tsp. finelycrumblednori (dried seaweed) tsp. rice vinegar Tbsp. fresh lime juice (from 1lime) garnish Tbsp. crushedwasabi peas,plusmore for Tbsp. sesameoil cup shoyu (soy sauce) plus more for serving cup thinlysliced scallions(2to 3scallions) 2hours,15min. 15min. 8 Xiphias gladius (swordfish), wahoo

dried plumsandlicorice. zest li hingmui,asalty, sour bears, Hawaiians love fruit, shave ice, orgummy Whether spikingfresh madefrom salted December 2017 December 2017 purple-fleshed Okinawan. Hoolehua Gold,and varieties includetheIliua, where sweet potato including inHawai‘i, labeled sweet potatoes— we eat are simplymis- Yet most ofthe “yams” are notthesamething. Yams COASTAL LIVING Y Y andsweet potatoes recipe p. 79 Pineapple Glaze, Yam Yakitori with

CHAR SIU BABY BACK RIBS SHORT-RIB LOCO MOCO 7. Remove lid and parchment paper. Transfer hot cream mixture until dissolved. Pour hot golden, 2 to 3 minutes, flipping once. 3. Add soy sauce, fish sauce, sesame oil, cream-gelatin mixture and 3 tablespoons of Transfer to a wire rack set inside a baking SERVES 6 SERVES 6 ribs to a serving platter, gently remove cooked shrimp and Spam, and 1/2 cup diced the rum into yogurt mixture, and stir until sheet; let cool completely, about 20 ACTIVE 15 min. ACTIVE 25 min. bones, and discard; cover with aluminum foil pineapple. (Reserve remaining pineapple TOTAL 6 hours, 45 min. TOTAL 16 hours, 25 min., including 12 hours to keep warm. Skim fat from cooking liquid blended. Divide custard among 8 (4-ounce) minutes. Dip each malasada in Coconut for another use.) Cook, stirring constantly, ramekins, and chill, uncovered, until thor- Glaze; serve immediately. 3/4 cup hoisin sauce chilling in Dutch oven, and pour liquid through a fine until shrimp and Spam are heated through, oughly chilled, about 30 minutes. Cover with 1/2 cup (4 oz.) dark rum BEEF SHORT RIBS wire-mesh strainer into a large bowl; discard COCONUT GLAZE about 1 minute. Serve fried rice in scooped plastic wrap, and chill 8 hours or overnight. 1/2 cup soy sauce 4 lb. bone-in beef short ribs solids. Reserve cooking liquid for gravy. MAKES about 1/2 cup out pineapple halves, and top with chopped 1/4 cup honey 1 Tbsp. kosher salt 8. Prepare the gravy: Heat butter in a 3. Heat caramel sauce with remaining ACTIVE 5 min. cashews and green scallion slices. 3 Tbsp. sambal oelek (ground fresh 11/2 tsp. black pepper medium saucepan over medium. Add onions, 2 teaspoons rum in a small saucepan over TOTAL 5 min. chile paste) 4 cups lower-sodium beef broth and cook, stirring occasionally, until tender low until warm, about 1 minute. Cool slightly, 11/2 cups (6 oz.) powdered sugar YAM YAKITORI WITH 2 Tbsp. dark sesame oil 11/2 cups packed dark brown sugar and golden brown, about 10 minutes. and spoon a thin layer of caramel rum 3 Tbsp. whole milk PINEAPPLE GLAZE 2 Tbsp. minced fresh ginger 1 cup lower-sodium soy sauce Sprinkle flour over onions, and cook, stirring sauce on each custard; sprinkle with fleur 1 Tbsp. fresh lemon juice (from 1 lemon) SERVES 4 2 tsp. minced fresh garlic 1/3 cup rice vinegar constantly, until flour is golden brown, 1 tsp. coconut extract ACTIVE 20 min. 2 tsp. Chinese five-spice TOTAL 40 min. 1 Tbsp. Sriracha chili sauce about 2 minutes. COCONUT-GLAZED Whisk together all ingredients in a bowl 2 tsp. onion powder MALASADAS 2 lb. small fingerling sweet potatoes 1/4 cup olive oil, divided 9. Gradually whisk in reserved cooking until smooth. 2 tsp. red liquid food coloring (about 6 [7- x 11/2-in.] potatoes) 1 large yellow onion, chopped liquid. Cook, stirring often, just until mixture SERVES 24 2 slabs baby back pork ribs (about 4 lb.), 1/2 cup pineapple juice 4 garlic cloves, smashed comes to a boil and is smooth and thick, ACTIVE 25 min. PINEAPPLE FRIED RICE paper-like skin removed 1/2 cup mirin 1 (2-in.) piece fresh ginger, peeled and about 5 minutes. (If mixture is too thick, TOTAL 2 hours, 25 min. WITH SPAM, SHRIMP, AND 11/2 tsp. kosher salt thinly sliced 1/4 cup sake add up to 1 cup remaining reserved cooking 2 Tbsp. hot water (115°F) CASHEWS 1/2 tsp. black pepper 1 bay leaf 1 (1/4-oz.) envelope active dry yeast 1/4 cup soy sauce liquid, 1/4 cup at a time, until mixture reaches SERVES 4 Chopped fresh chives 3 flat-leaf parsley sprigs 2 tsp. light brown sugar desired consistency.) Season with salt and 1/2 cup granulated sugar, divided ACTIVE 25 min. 3 cilantro sprigs 8 (8-in.) wooden skewers, soaked in 1. Whisk together hoisin, rum, soy sauce, pepper. Serve with short ribs and Coconut 3 large eggs TOTAL 35 min. water 30 minutes honey, sambal, sesame oil, ginger, garlic, CARAMELIZED-ONION GRAVY Rice. If desired, top with a fried egg. 1/2 cup whole milk 2 Tbsp. vegetable oil, divided 1 Tbsp. olive oil five-spice, onion powder, and food coloring 1/4 cup unsalted butter 1/2 cup half and half COCONUT RICE 1/2 tsp. kosher salt 1/2 tsp. kosher salt in a medium bowl, reserving 1/4 cup. 1 cup diced yellow onion (from 1 onion) 2 Tbsp. unsalted butter, melted SERVES 6 8 oz. small raw shrimp, peeled and 1/4 tsp. black pepper 1/4 cup all-purpose flour 1 tsp. kosher salt 2. Place ribs in a large ziplock plastic bag. ACTIVE 5 min. deveined 1/4 cup thinly sliced scallions (from 21/2 cups reserved cooking liquid from 4 cups (about 17 oz.) bread flour, sifted (You may need more than 1 bag, and you TOTAL 25 min. 1 (7-oz.) can Spam, diced 2 scallions) Beef Short Ribs Canola oil may need to cut ribs in half.) Add hoisin 2 cups water 1/2 cup diced carrots (from 1 large carrot) 1/2 tsp. kosher salt Coconut Glaze (recipe follows) 1. Preheat oven to 425°F. Pierce potatoes mixture, seal tightly, and rub to coat. Chill 1 (13.6-oz.) can coconut milk, 2 garlic cloves, minced 1/4 tsp. black pepper several times with a fork. Arrange in a single at least 4 hours or overnight. well shaken and stirred 1. Combine water, yeast, and 1 teaspoon of 1 tsp. finely minced fresh ginger ADDITIONAL INGREDIENTS layer in a rimmed baking sheet, and bake in 13/4 cups uncooked long-grain rice the sugar in a bowl, and let stand until 4 scallions, thinly sliced (white and 3. Prepare a charcoal grill to medium (350°F preheated oven until just tender, 25 to 30 Coconut Rice (recipe follows) 1/2 tsp. kosher salt foamy, about 10 minutes; set aside. Beat green parts divided) to 400°F), by piling charcoal on 1 side of grill minutes. Transfer to a wire rack; cool com- Fried egg (optional) eggs in bowl of a heavy-duty electric stand 21/2 cups cooked long-grain white rice and leaving other side empty. (For gas grill, Bring water and coconut milk to a boil in pletely, about 30 minutes. 2 large eggs, lightly beaten light only 1 side.) Remove ribs from bag, and 1. Prepare the short ribs: Sprinkle ribs on a large saucepan over medium-high; stir mixer fitted with a paddle attachment on 2 Tbsp. soy sauce 2. Meanwhile, combine pineapple juice, mirin, discard marinade. Sprinkle salt and pepper all sides with salt and pepper; cover and in rice and salt. Cover, reduce heat to low, medium speed until fluffy, about 2 minutes. 1 Tbsp. fish sauce sake, soy sauce, and brown sugar in a small over ribs, and place slabs on unlit side of grill, chill 12 to 24 hours. and simmer until liquid is absorbed and Add yeast mixture, milk, half and half, butter, salt, and remaining sugar; beat until com- 1 tsp. sesame oil saucepan over medium, and simmer, stirring stacking 1 on top of the other. Grill, covered, 2. Let ribs stand at room temperature rice is tender, about 20 minutes. bined. Gradually add flour; beat until dough 1 large pineapple, cut in half lengthwise, often, until thickened, 10 to 15 minutes. 40 minutes. Rotate slabs, moving bottom 30 minutes. inside scooped out and diced Remove from heat; set aside. slab to top; grill, covered, 40 minutes. Rotate is smooth, about 2 minutes. Transfer to a 3. Preheat oven to 300°F. Whisk together MACADAMIA-RUM 1/4 cup toasted, salted cashews, roughly again; grill, covered, 40 minutes. lightly greased bowl, and cover loosely with 3. Peel sweet potatoes, and cut crosswise broth, brown sugar, soy sauce, vinegar, and PANNA COTTA chopped plastic wrap; let rise in a warm place (80°F into 1-inch pieces, discarding ends. 4. Decrease grill temperature to 300°F to Sriracha in a medium saucepan. Bring broth SERVES 8 to 85°F), free from drafts, until doubled in 1. Heat 1 tablespoon of the vegetable oil in a 350°F (medium); place slabs side by side 4. Preheat grill to medium (350°F to 400°F). mixture to a boil over high. Reduce heat to ACTIVE 15 min. size, about 1 hour and 30 minutes. large nonstick skillet over medium-high. on unlit side of grill. Baste with TOTAL 8 hours, 25 min., Skewer sweet potato pieces. Brush with oil, medium, and simmer, stirring occasionally, Sprinkle salt over shrimp, and add to skillet. reserved 1/4 cup sauce. Grill, including 8 hours chilling 2. Grease 2 parchment paper–lined baking and sprinkle with salt and pepper; grill, until reduced to 2 cups, 12 to 15 minutes. Cook until pink, about 3 minutes, turning covered, 30 minutes, basting sheets. On a lightly floured surface, roll uncovered, 3 minutes. Brush with some of 4. Heat 2 tablespoons of the oil in a large 21/2 tsp. unflavored gelatin once; transfer to a plate. Add Spam to skillet, with sauce occasionally. (from 1 envelope) dough into a 12-inch square about 1/2 inch the pineapple glaze, and continue grilling, Dutch oven over medium-high. Place half and cook, stirring occasionally, until Remove from grill; let 3 Tbsp. cold water thick. Using a knife, cut dough into 2-inch turning every 2 to 3 minutes and brushing of the ribs in hot oil, and cook until browned browned, 3 to 4 minutes; transfer to a plate. stand 10 minutes 2 cups plain whole-milk yogurt squares; gather and reuse scraps. Place on with glaze after each turn, until charred on on all sides, about 3 minutes per side. Repeat before cutting. 2 tsp. macadamia nut extract prepared baking sheets 3 inches apart; cover 2. Heat remaining 1 tablespoon vegetable oil both sides. Transfer to a serving platter, with remaining oil and ribs. Transfer ribs to 3 cups heavy cream, divided loosely with plastic wrap, and let stand in a in skillet over medium-high; add carrots, and sprinkle with scallions; drizzle evenly 5. Cut slabs into a plate, and discard drippings. warm place (80°F to 85°F) until doubled in and cook until tender, about 5 minutes. Add with 3/4 cup of the pineapple glaze. Serve individual ribs, 3/4 cup granulated sugar 5. Pour broth mixture in Dutch oven, and size, about 30 minutes. garlic, ginger, and white scallion slices, and immediately with remaining glaze. and sprinkle with 3 Tbsp. plus 2 tsp. dark rum, divided bring to a boil over medium-high. Place ribs cook, stirring constantly, until fragrant, about chives; serve 1/2 cup jarred caramel sauce 3. Heat 2 inches of oil in a 6-quart saucepan in Dutch oven. Add onion, garlic, and ginger, 1 minute. Add rice, and stir to combine. Cook immediately. Fleur de sel over medium-high to 350°F. Using scissors, nestling them around ribs; add bay leaf and until rice is crisp, about 2 to 3 minutes. Push 1. Sprinkle gelatin in cold water in a small cut paper around each malasada, leaving parsley and cilantro sprigs. Place a piece of rice mixture to 1 side of skillet; add eggs to bowl. Stir and let stand 10 minutes. about 1 inch of paper around sides of each. parchment paper directly on ribs and herbs, (The paper makes it easier to transfer to fry- other side. Cook eggs, stirring constantly 2. Meanwhile, whisk together yogurt, maca- and cover Dutch oven with a tight-fitting lid. ing oil.) Working in batches, place malasadas and gradually working into rice mixture, until damia extract, and 11/2 cups of the cream in 6. Roast in preheated oven until meat is ten- in hot oil, paper side up, using tongs to peel set, 1 to 2 minutes. a large bowl. Heat sugar and remaining 11/2 der and pulls away from bone, about 2 hours off and discard paper. Cook until puffed and cups cream in a small saucepan over medium; and 30 minutes to 3 hours. Remove from bring to a simmer, stirring until dissolved. oven, and let stand, covered with parchment Remove from heat; stir softened gelatin into and lid, 30 minutes.

HAWAIIAN HOLIDAY Learn how to whip up a true tropical feast with our Hawaii-inspired holiday menu at coastalliving.com/hawaiiholiday DecemberOctober 2017 COASTAL LIVING 79