Monday, September 19, 2011

Sunday, September 18, 2011

Custard Recipe- for Puligi or Puteni
I love me some custard! Especially, when it is served over some fresh, HOT puteni or puligi. 

  • 2 teaspoons sugar

  • 2 cups whole milk

Pour custard powder and sugar into a bowl.

Mix to a smooth paste with 1/4 cup of the measured milk.

Pour remaining milk in a saucepan.

Gently heat until almost boiling.

Remove from heat.

Pour the heated milk into the custard mixture in the bowl.

Stir to combine.

Pour the custard mixture back into saucepan.

Cook on low to medium heat, stirring constantly, until mixture boils and thickens. Keep a good stir going so that it doesn't burn.

Makes 2 cups. 

**Order Edmond's Custard now!**

Friday, September 16, 2011

Te Vaka is coming to Utah!

Te Vaka photo

Te Vaka

From their site:
Te Vaka is a group of musicians and dancers from Tokelau, Tuvalu, Samoa, Cook Islands and New Zealand brought together under the inspired leadership of Opetaia Foa'i. Te Vaka has been enchanting the world with their own brand of South Pacific Fusion since 1997. Using the rhythms of the log drum ("pate"), combined with traditional and contemporary instruments, Opetaia Foa'i and the band deliver a kaleidoscopic array of Pacific flavors in a genre all of it’s own.



Be captivated by the Te Vaka experience which features music and dance from the Pacific Islands, September 30th at UCCU Center! You don't want to miss this event!

Date: September 30, 2011
Time: 7:30 PM
Ticket Price: $15 Adv/$20 Day Of

Here's a sample of their lovely music! Enjoy!

Tahitian Banana Muffins

1-1/2 cups butter or margarine
2 cups sugar
6 eggs, beaten
1 cup mashed banana
1/4 teaspoon vanilla
1/4 teaspoon banana flavoring
4 cups cake flour
 (* You can make cake flour by sifting together 1-3/4 c flour and 1/4 c. cornstarch which = 2 cups cake flour, then repeat the flour/cornstarch process to equal 4 cups of cake flour or 3-1/2 cups flour sifted with 1/2 cup cornstarch.)

1-1/2 teaspoons baking soda
1/4 teaspoon salt

Cream together butter and sugar until light. Add beaten eggs, mashed banana, and vanilla and banana flavorings. Mix well. Sift together 3 times the flour, soda and salt. Add to banana mixture; do not overmix. Turn into greased muffin cups and bake at 350 degrees for 20 minutes or until golden brown. Makes 4 dozen.

Tahitian French Macaroons


    3 egg whites, aged*
    5 tbsp granulated sugar
    2/3 cup almond flour
    1 1/2 cups confectioners sugar
    1 tsp vanilla extract (amount will differ with variations )


In a food processor, process almond flour and confectioners sugar until well mixed. Sift the mixture through sieve, and divide in half.

In a medium sized mixing bowl, whip egg whites until foamy.

While beating on high, slowly add sugar. When soft peaks form, add extract and food coloring if desired.

Beat until stiff peaks,has a glossy texture, and mixture doesn't drip from the beaters.

Into the whipped meringue, fold in the first half of the almond mixture. When just blended, add additional dry mixture, folding until mixture is blended.

Be careful not to over-mix!

Place mixture in a piping bag fitted with round tip.

On to a parchment lined baking sheet, pipe in small circles, about the size of a quarter; leaving room for the batter to spread.

Rap sheet firmly against the counter, or flat surface. This helps the macaron to get it's pied shape.

Before baking, let batter dry, uncovered for 30 minutes.

Heat oven to 300. Bake for 15-17 minutes. Cool completely.

Pipe a small amount of french butter-cream on flat side of macaron, top with other half making a sandwich. Refrigerate until ready to serve.

Makes about 2 1/2 dozen filled macarons.

* Aged egg whites: Covered and set at room temperature overnight.

Variations - Guava Passionfruit:

    Add about 8 drops pink food coloring to meringue mixture.
    Add 2-3 tbsp frozen guava passion fruit concentrate to buttercream;


beating well after addition.

Kiwi Lime:

    Add 1/2 tsp vanilla and zest of 1 lime to meringue mixture
    Add about 8 drops neon green food coloring to meringue mixture
    Add 3 tbsp kiwi purée, adding sugar to purée as needed to buttercream;


beating well after addition

Mango Tangerine:

    Add 1/4 tsp vanilla and zest of 1 tangerine to meringue mixture
    Add1/4 tsp orange extract to meringue mixture
    Add about 8 drops of orange food coloring to meringue mixture
    Add 2-3 tbsp frozen Mango Orange Concentrate or Mango purée to buttercream;


beating well after addition.

Island Pineapple:

    Add 1/4 tsp vanilla to meringue mixture
    Add 1/4 tsp banana extract to meringue mixture
    Add about 8 drops of yellow food coloring to meringue mixture
    Add 2-3 tbsp frozen Pina Colada concentrate ( Bacardi's ) to buttercream,


beating well after addition.

Blue Coconut:

    Add 1/4 tsp coconut extract to meringue mixture
    Add 1/4 tsp rum extract to meringue mixture
    Add about 8 drops of neon blue food coloring to meringue mixture
    Add 1 tsp coconut extract to buttercream,


beating well after addition.

French Buttercream:

    3 eggs
    2/3 cup granulated sugar
    2/3 cup water
    1 tsp vanilla
    1 cup unsalted butter, softened to room temperature, and stirred.


In a medium sized mixing bowl, beat eggs for about 5 minutes.

Eggs should be light and fluffy.

In a small sauce pan, heat water and sugar over medium high heat.

Cook until mixture comes to a soft ball stage. To test, spoon a small amount of mixture into a glass of cold water, if the syrup forms into a ball that can be picked up, it is ready.

While mixer is running, pour a fine, thread like stream into the egg mixture. Beat mixture until the bottom of the mixing bowl is cool to touch .

Add softened butter in 2-3 separate increments. The frosting will dramatically change texture. Do not be alarmed!!

Keep beating and it will lighten and become smooth again, about 5-7 minutes.

When adding flavorings, the butter cream will separate again.

Repeat beating process until smooth again.

Fill macarons with a small amount of buttercream. Leftovers may be refrigerated or frozen for next use; mixing well after becoming room temperature.

Makes about 2 1/2-3 cups

By: Amy Richardson