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RECIPES
32
Garlic Bread
1 cup butter, softened
5-6 cloves garlic, mashed
1 large shallot, minced
1/2 lemon peel, finely chopped
1/4 -1/2 cup fresh Italian parsley, chopped
1 large loaf French bread, cut in half lengthwise
In a large food processor combine butter, garlic, shallots, lemon peel, and Italian parsley. Evenly spread butter mixture over French
bread halves. Adjust rack to position 3, counting up from the bottom. Turn on broiler and broil bread until golden brown, about 1-2
minutes. Watch the bread carefully as it will burn quickly. Slice and serve warm.
Makes 1 cup compound butter.
Serves 6.
Hapa French Toast
King’s Hawaiian bread, sliced 1/2” thick (makes about 8-10 slices) then cut in half crosswise to make 16-20 slices
5 eggs, beaten
2 cups sugar
1 cup milk
2 Tbsp rum (or 2 teaspoons vanilla extract)
2 cups macadamia nuts, finely ground
1 jar coconut syrup, or any other flavor works, too!
2 Tbsp butter
Combine eggs, sugar, milk and rum in a large shallow dish. Put the ground macadamia nuts in another dish. Preheat griddle on
medium heat for about 7-8 minutes. Dip Hawaiian bread in egg and sugar mixture on both sides, let drain slightly, then dip into
macadamia nuts on both sides. Place on griddle immediately. Fry until nuts and bread begin to caramelize, about 3-4 minutes. Flip
and repeat process on other side. Place syrup in a small saucepan, then on the simmer plate to keep warm.
The macadamia nuts can be ground in a food processor, but “pulse,” do not blend. Macadamia nuts are very high in oil and will
form a paste if processed for too long.
Serves 8-10.
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