Apple Pecan Pie

Bottom

1 lb. brown sugar
1 lb. whole butter
2 lb. ground pecans

1. mix all ingredients in the Hobart mixer and
place in the bottom of pie pans.

Apples

36 granny Smith apples
5 oz. lemon juice
2 lbs. sugar
1 cup flour
3 tsp. cinnamon
2 tsp. nutmeg
1 tsp. salt

1. peel and slice apples
2. mix all ingredients in a bowl

Dough

3/4 gallon flour
2 lbs. 2+1 margarine butter
1 egg
1 cup of ice water
pinch of salt

1. mix flour, butter, salt, and egg until small crumbs
2. add water and mix do not over mix
3. form 10 balls

Assembly of Pies

1. pecan crust on bottom
2. add crust over pecans
3. place apple mixture
4. cover with another crust
5. cut edges of crust and poke a few slits on top of crust
6. bake at 350 degrees for 45 minutes

* gallon milk
2 cups sugar
2 oz. vanilla extract
9 egg yolks
6 oz. cornstarch
2 oz. gelatin plus 8 oz. cold water
1 lb. unsalted butter
3 qts. heavy cream
2 cups shredded coconut flakes
10 oz. coconut syrup

1. in a sauce pan put milk (reserve 1 cup milk), sugar, butter, vanilla and bring to a boil.
2. combine egg yolks, remaining milk (1 cup), coconut syrup, cornstarch, and add to
mixture on stove. Thicken stirring constantly.
3. pour in a full hotel pan and cool in walk in.
4. blossom gelatin, heat in micro, for 30 seconds.
5. whip the three quarts of heavy cream until it’s almost stiff.
6. in the 5qt Hobart mixer blend custard with the gelatin.
7. add the custard with the heavy cream, add coconut flakes.
8. whip to incorporate custard.
9. put into mac nut cocao pie shells. Sprinkle with toasted coconut.

Macadamia Nut Pie Shells
(Makes ten 9” shells)

3 lb. unsalted butter
8 cups graham cracker crumbs
8 cups sugar
16 cups of chopped macadamia nuts
2 * cups of cocoa powder

Melt the butter in the micro. Mix all ingredients with paddle on speed #1 in the Hobart 5 qt. mixer.
Press into 9” springform pans.

Blueberry White Chocolate Cheesecake

9 lbs. cream cheese
2 lbs. sugar
18 eggs beaten
2 lbs. white chocolate
2/3oz. liquid vanilla extract
4 lbs. fresh or frozen blueberries
1 qt. heavy cream

1. Put cream cheese in mixer. 2. Mix eggs and vanilla whip until smooth. 3. Add the sugar and egg mixture to cream cheese. 4. Add the chocolate drops to mix. 5. Add the heavy cream, and whip until smooth. 6. Put the mixture into the mac nut pie shells, add blueberries and fill. 7. Bake at 200 degrees for 4 hours.

Waterfront’s Lobster Chowder

Stock or Lobster Base: Roux:
4 Live Maine Lobsters - bodies only (set aside claws and tail) 4 oz butter
1 medium yellow onion, diced 4 oz flour
1 cup diced celery mix well
1 medium carrot, diced
2 bay leaves
1 pinch whole black peppercorns
2 dozen large shrimp shells

Sweat these items until nearly clear. Then add:

1 cup brandy
3 cups water

Simmer for 1 1/2 hours. Strain liquid or stock, then add 1/2 cup tomato paste to stock and simmer for 1/2 hour. (Other items strained from stock will not be used. These are used for flavor only) Tighten stock or base by adding Roux. Add 1 cup cream and strain. The remaining liquid is your lobster base.

Add to lobster base:

2 medium potatoes, cooked and diced
4 oz lemon juice
4 oz whole butter
2 cloves garlic, minced
1/2 tsp Tabasco
1/3 cup fresh tarragon

Boil lobster claws and tail meat for approximately 5 minutes and remove meat. Add meat to base and serve.
Garnish with a sherry float and chopped parsley. (Makes 4-6 servings)

12 egg yokes
3 tbsp. chopped garlic
1* tbsp. of white pepper
2 quarts cider vinegar
2 teaspoons Tabasco
2 tablespoons Worcestershire sauce
6 oz. fresh lemon juice
4 tablespoons dijon mustard
5 cups sugar
2 gallons salad oil
8-10 medium Maui onions (diced)

1. in a bucket combine eggs, garlic, white pepper, Worcestershire sauce, Tabasco, lemon juice, and mustard.
2. slowly add oil and start emulsifying with the Novon mixer.
3. add some of the sugar and some of the vinegar intermittently until all of the oil, vinegar, and sugar are used up.
4. finish with the diced onions.

The Maalaea Waterfront Restaurant
50 Hauoli St.
Maalaea, Maui, Hawaii 96793
For Reservations or Information
Phone (808) 244-9028
waterfrontrestaurant@email.com



 

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