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With Chef Kiki Aranita CHEF KIKI ARANITA

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With Chef Kiki Aranita CHEF KIKI ARANITA RETHINK CREAM CHEESE with Chef Kiki Aranita CHEF KIKI ARANITA This collection of recipes is greatly informed by the blended, multicultural but Hawaii-inflected food that I cooked at Poi Dog the restaurant. In Hawaii, we love Filipino lumpia, Japanese-style mochi, Chinese fried dumplings and Hawaiian poke. You see all of these favorite dishes here and they show the versatility of Pourable Cream Cheese in tropical desserts and pupus. RETHINK CREAM CHEESE PAGE 2 Maple Salmon Gau Gee HOW TO Maple Salmon Gau Gee INGREDIENTS SERVES 4-6 PEOPLE ABOUT 24-28 WONTONS 25g Maple syrup 1 Egg wash, (I used Whistle Pig’s barrel aged) (beaten with a splash of water) 150g Smithfield Pourable Cream Cheese Kosher salt to taste 150g Fresh salmon fillet Black pepper to taste 10g Green onions, sliced thin Maui lavender ponzu, yuzu ponzu (If you wish to garnish with them) or soy sauce with a generous Egg wonton wrappers squeeze of lemon (about a third of a pack) EQUIPMENT NEEDS > Stand mixer > Pastry brush > Stove top or deep fryer DIRECTIONS > Season the salmon fillet with salt and > Seal each gau gee gently by folding black pepper, sear in canola oil – about over the un-egg-washed corner over 1-2 min on each side (tataki style – the egg-washed corner, carefully salmon will finish cooking later). pressing out air pockets and forming > Let salmon cool, then flake flesh triangles. apart gently with a fork. > Fry immediately in oil set to 375 > In stand mixer, whip pourable cream degrees. You can do this with a cheese, scallions and maple syrup on generously oiled saute pan (fry less mixer’s highest setting for 3 minutes. than 1 minute on each side, just until > Lay out wonton wrappers (I recom- the outside is light golden brown) or mend doing 8 at a time – any more and in a deep fryer. Use chopsticks to the wrappers can dry out before you transfer gau gee – these are very, get around to wrapping them). very delicate! > Place 8-10g (about ¾ of a teaspoon) > Drain for a minute over paper towels. of cream cheese filling at the center > Serve with Maui Lavender Ponzu of each wrapper. as a dipping sauce (this is really the > Place a flake or two of salmon on best pairing of flavors), Yuzu Ponzu top of the cream cheese filling. or Soy Sauce with a generous squeeze > Trace two connected edges of each of lemon. wrapper with a pastry brush dipped in egg wash. RETHINK CREAM CHEESE PAGE 6 RETHINK CREAM CHEESE PAGE 7 Kamaboko Cream Cheese Dip with Ikura HOW TO Kamaboko Cream Cheese Dip with Ikura INGREDIENTS 150g Smithfield Pourable Cream Cheese 150g Kamaboko, stick minced 40g Kewpie mayonnaise (pink and white fishcake) 100g Sour cream (8 pulses in food processor) 2g Dehydrated onion powder Ikura (garnish) 3g Fresh ginger,minced 5 stalks Green onion, sliced thin 70g Water chestnuts, minced 1/2g White pepper (or to taste) (by hand, preferably) 1g Kosher salt (or to taste) EQUIPMENT NEEDS > Stand mixer DIRECTIONS > Whip pourable cream cheese in stand > Taste and add more salt if one wish- mixer, add sour cream and mayonnaise es (if not using kewpie mayo, may need and whip further. more salt). > Whip onion powder, ginger, white > Garnish with ikura and more green pepper and salt into mixture. onion. >Using a spatula, fold in minced water > Serve with lavosh, flatbread, potato chestnuts, kamaboko and thinly sliced chips, crudites. green onion. RETHINK CREAM CHEESE PAGE 10 RETHINK CREAM CHEESE PAGE 11 Guava Parfait Almost Cheesecake HOW TO Guava Parfait Almost Cheesecake INGREDIENTS 265g Smithfield Pourable Cream Cheese This is almost no-bake 140g Guava paste (I used Goya) (crust gets a toast) and 75g Sour cream 10g Vanilla extract there’s no added sugar. 5g Lemon juice EQUIPMENT NEEDS CRUST INGREDIENTS > Stand mixer 55g Butter > Oven 140g Graham Crackers > Refrigerator 8g Date syrup (I used Soom’s Silan) DIRECTIONS > Crush graham crackers and mix in >Add vanilla, lemon juice and sour melted butter and silan (date syrup). cream and whip on high until you have a fluffy guava cloud. > Press crust mixture into a pie pan and bake at 325 for 8 minutes. > Fill crust with fluffy guava cloud. > Let crust cool. >Let cool in the refrigerator for about two hours – this is not going > In a stand mixer, whip cream cheese to totally set. You’re looking more and guava paste together on high – for a fluffy cream cheesy parfait this will take longer than you expect than a set cheesecake brick! (probably 10 min). RETHINK CREAM CHEESE PAGE 14 RETHINK CREAM CHEESE PAGE 15 Coffee Choc Coconut Cream Cheese Butter Mochi HOW TO Coffee Choc Coconut Cream Cheese Butter Mochi INGREDIENTS 265g Smithfield Pourable 1 can (13.5 oz/400ml) coconut milk Cream Cheese 454g 1 lb box mochiko (Koda Farms) 400g Granulated sugar 30g Dutch cocoa powder 20g Baking soda 1 shot of espresso or dehydrated 110g 1 stick butter (1/2 cup) softened 3.5g instant coffee powder 3 large eggs 10g Vanilla extract 240g Whole milk DIRECTIONS > Preheat oven to 300 degrees (if you > Let cool for 15 minutes, then have a convection oven, 275 degrees) slice into brownie-sized squares. > Mix all ingredients in order in mixer > Serve warm, with ice cream or pausing in between ingredients. whipped pourable cream cheese Do not refrigerate leftovers! > Pour batter into baking pan lined with parchment paper. > Keep them in an airtight container and they’ll last at room temp for 2 > Bake 1 hour and 15 min. to 3 days. > Test the cake by sticking a chopstick in – if it comes out clean, it’s done! RETHINK CREAM CHEESE PAGE 18 RETHINK CREAM CHEESE PAGE 19 Sweet Potato and Ginger Cream Cheese Lumpia with Roasted Garlic Dulce de Leche HOW TO Sweet Potato and Ginger Cream Cheese Lumpia with Roasted Garlic Dulce de Leche INGREDIENTS 200g Smithfield Pourable Cream Cheese Egg wash 1 standard pack Lumpia or spring roll Coarse sea salt, to finish wrappers (25cm) (I used Molokai Black Lava Salt) 250g Sweet potato, roasted in foil at 397g/14oz can Condensed milk 350 for 45 min and peeled 30g Roasted garlic 1g Powdered, dehydrated ginger EQUIPMENT NEEDS > Stand mixer or egg beater This dish is similar to > Pastry brush Filipino Banana Lumpia > Pastry bag > Stove top or Turon but it’s much > Deep fryer more savoury. DIRECTIONS > Take label off can of condensed > Brush three sides of wrapper milk and submerge in a pot of water. with egg wash. > Bring water to boil then simmer the > Fold the sides of lumpia wrapper can for 3 hours. over and egg wash the entire > Wait for the can to cool completely remaining exposed wrapper. before opening. Open the can and with > Roll the cheese sweet potato a stand mixer or egg beater, smash in mixture into lumpia. the roasted garlic and set aside. > Fry immediately in 375 degree > Whip pourable cream cheese, oil either in a pan or deep fryer sweet potato and ginger with whisk for about a minute. attachment of stand mixer. > Drain on paper towels. > Transfer cheese and sweet potato > Serve with roasted garlic dulce mixture into pastry bag or Ziploc bag de leche, seasoned with sea salt. and let cool in fridge for at least an hour. > Lay out lumpia wrappers and pipe mixture in a line across wrapper. RETHINK CREAM CHEESE PAGE 22 RETHINK CREAM CHEESE PAGE 23 Lomi Salmon Lavosh HOW TO Lomi Salmon Lavosh INGREDIENTS Lomi Salmon Lavosh ½ pound Salmon, skinned, 3 cups Flour 1 cup Coarse sea salt, preferably ¼ cup Raw sugar Hawaiian, enough to cover both 1 teaspoon Salt sides of salmon ½ teaspoon Baking soda 1 tablespoon Raw sugar ½ cup Butter, at room temperature 1 cup Buttermilk Assembly ½ cup Sesame seeds 2 Roma tomatoes, diced 2 stalks Green onion, sliced thin ½ Sweet onion, diced, Smithfield Pourable Cream Cheese DIRECTIONS Lomi Salmon into sheets of lavosh to ¼” thickness, Mix sugar and salt together and coat placing directly onto ungreased sheet both sides of salmon with the blend. pans. Leave in the fridge overnight, cov- ered, for a quick cure. The next day, Sprinkle with sesame seeds and bake rinse sugar and salt off the salmon, at 400 F for 10 minutes or until chest- dry off the salmon and put in the nut brown, then cool on a wire rack. freezer. While lavosh is cooling, dice salmon into ¼” cubes and mix with tomatoes, For the Lavosh sweet onion and green onion. Combine all dry ingredients in a stand-mixer on medium speed and Drizzle cream cheese on lavosh. cut in butter until mixture resembles Top cream cheese with lomi salmon crumbs. Add buttermilk until dough and serve. is formed. Remove from the mixer and form dough into balls, either 1” diam- eter ones for smaller flatbreads or 3” Made with for personal pan pizza sized flatbread. Chili Peppah Water Assembly Preheat the oven to 400 F. On a floured board, roll out dough balls RETHINK CREAM CHEESE PAGE 26 RETHINK CREAM CHEESE PAGE 27 RETHINK CREAM CHEESE PAGE 30.
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