Kona Ono Macnut Pie Food

MACADAMIA NUT PIE

Steps:

• Unroll crust and place in a 9-in. pie plate; flute edge and set aside. In a small bowl, beat the eggs, corn syrup, sugar, butter and vanilla until combined. Stir in the nuts. Pour into crust. , Bake at 325° for 50-55 minutes or until center is set and top is golden brown. Cool on a wire rack. Refrigerate leftovers.

MACADAMIA NUT-CRUSTED ONO WITH MANGO-LIME BUTTER

Steps:

• To prepare the mango-lime butter, in a saucepan, combine the mango, wine, sugar, ginger, and lime juice and simmer over medium heat for 5 minutes, until thick and syrupy. Add the cream, mix well, and remove from the heat. Pour into a blender and blend until smooth. Return to the saucepan and simmer over low heat for 8 minutes, until the mixture thickens slightly. Add the butter, a piece at a time, and stir until incorporated before adding the next piece. Be careful not to boil the sauce, or it will separate. Season with salt and pepper and keep warm.
• Preheat the oven to 450 degrees.
• To prepare the coating, place the nuts, panko, and basil in a food processor and process until fine. Spread on a plate. In a bowl, combine the mayonnaise and chile paste and mix well. Lightly season the fish with salt and pepper. Evenly spread a light coat of the chile mayonnaise on one side of each fish fillet. Coat the same side evenly with the coating.
• In an ovenproof saute pan or skillet, pour in just enough oil to coat the bottom and heat over medium heat. (Be careful not to heat the pan too hot or the macadamia nuts will burn.) Add the fish, crust stide down, and saute for 3 minutes, until golden brown. Turn the fish and place in the oven for 5 minutes, until cooked through and firm to the touch.
• Place the fillets on warmed individual places. Serve with the mango-lime butter.

MACADAMIA NUT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the dark corn syrup, sugar, and eggs. Stir in macadamia nuts and melted butter. Pour into pie shell.
• Bake in preheated oven for 50 to 60 minutes, or until filling is set. If necessary, cover edge with foil to prevent overbrowning.

KETO MACADAMIA NUT CREAM PIE

Steps:

• Combine almond flour and melted butter, add sweetener, stir to form crust dough.
• Bake at 350° for 10 to 12 minutes. Let cool thoroughly.
• Place the heavy cream into a saucepan over low heat.
• Add the vanillia bean (or vanilla extract) to the cream and allow to infuse for 5 minutes.
• Turn off the heat and set aside to cool.
• In a mixing bowl, add the egg yolks and sweetener and whisk until the mixture is pale. Add caramel flavor if desired.
• Check the temperature of the cream, if the cream is cool enough for you to put your finger in it then it is ready to use. *If not allow to sit for a little longer to cool.
• Pour ¼ of the cream mixture into the egg yolk and whisk to combine, add another ¼ of the cream and finally all of the cream. This method is called tempering and allows the eggs to slowly warm up without cooking.
• Pour the eggs and cream back into the saucepan and back over low heat.
• Using a silicone spatula, continually stir the mixture until it begins to thicken. The mixture is thick enough when it coats the spatula without dripping off.
• Pour the custard into a clean mixing bowl and continue to stir as it cools for 5 minutes. Add your chopped macadamia nuts. To cool quicker, place the bowl of pudding into larger bowl filled with ice cubes.
• Place a sheet of cling film over the custard and press it onto the surface to prevent a skin from forming.
• Place the custard in the fridge for 1-2 hours(we recommend at minimum 2 hours) to cool completely before completing assembly.
• Add chilled custard layer to pie shell, and gently spread out filling your pie.
• Beat 1 cup heavy whipping cream with sweetener to taste (I used two tablespoons.
• spread evenly over pie. Let chill and set for 1-2 hours (overnight is best). This gives the pie a chance to solidify (set up).
• Decorate with additional nuts if desired. Chill. Serves 10.

KONA ONO MACNUT PIE

Steps:

• beat eggs, add remainder of ingredients, pour in pie shell and bake at 350 degrees for 20 minutes then reduce temp to 300 degrees and bake for 15-20 more minutes untill center of pie is set and not runny.

KONA MANGO CREAM PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Put the flour into a bowl. Add the nuts and mix together. Cut the butter into cubes and add it to the bowl. Using your hands, incorporate the butter into the flour and nuts. Then, press it into a 9- by 13-inch pan. Bake for 20 to 25 minutes. Allow the crust to cool to room temperature before adding the cream cheese filling.
• For the filling: Add the heavy cream, sugar and vanilla to the bowl of a stand mixer fitted with the whisk attachment. Start mixing on low, and then turn to high speed and mix until it forms stiff peaks. Set aside in a bowl.
• Switch to the paddle attachment on your stand mixer. Add the cream cheese and beat until smooth, starting on low speed and increasing to high. Then, add the whipped cream to the bowl with the cream cheese and stir to incorporate. Spread it over the cooled crust and refrigerate for 1 hour.
• For the topping: Sprinkle the gelatin into a bowl with 1 cup cold water. Whisk to dissolve the gelatin. Then add the boiling water, sugar and salt. Stir until the sugar is dissolved. Add the lemon juice and stir to combine. Then add the mangoes and chill for a few minutes until the gelatin begins to set. Pour the mango topping over the cream cheese and refrigerate until firm, about 2 hours.