These buttery crunchy/tender cookies, made only from flour, butter, and sugar, owe their deliciousness to the quality of the butter. So be sure to use the best you can find.
with Greg Patent, Award Winning Cookbook Author
Culture and Baking
Quick! When you hear the word, “Hawaii,” what fruit pops into your mind instantly? Pineapple, right? For more than 100 years, pineapple was a major export of the Hawaiian Islands, but times have changed. To be sure, pineapple is still grown in the islands commercially,…
It’s no secret that I love passion fruit, or to use its melodious Hawaiian name, lilikoi. When I’m in Hawaii I always buy fresh passion fruit and extract the juice myself. If I have a lot, I freeze it, pack it in my checked luggage, and bring it home to Montana. This year, a friend of mine who has lots of lilikoi growing on his property, gave me a quart of fresh juice. With this much lilikoi I had more than enough to make a cheesecake and a gorgeous tangy glaze.
The Portuguese began arriving in Kona in the 1870s from the Azores and Madeira to help develop and manage dairies, a large part of Hawaii’s ranching industry. They brought with them their talent for baking bread which eventually spread throughout the islands. Wherever Portuguese dairymen and sugar plantation workers settled, you’d see their outdoor dome-shaped stone ovens.