ACF Chefs de Cuisine, Hawaii

Recipes

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Chilled Avocado Soup

Diane Tomac-Campogan
Chef/Owner, the Nasturtium Cafe
Yield: Two 10 ounce servings

  • 1 avocado, ripe, peeled, cut into chunks 1⁄2 cucumber, peeled, cut into chunks
  • 1 apple, peeled, seeded, cut into chunks
  • 2 tablespoons lemon juice, fresh
  • 2 tablespoons lime juice, fresh
  • 2 teaspoons agave syrup, or sugar
  • 1⁄4 teaspoon salt
  • 3 teaspoons sweet chili syrup
  • Put all in blender and pulse until very smooth.
  • Serve chilled.


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Apple Banana Cobbler
Piet Wigmans, CEC
Executive Chef, Hilo Hawaiian Hotel
Yield: 4 Servings

  • 4 apple bananas
  • 8 ounces cobbler batter
  • 4 ounces streusel
  • 4 scoops macadamia nut ice cream
Cobbler Batter
  • 1 cup melted butter
  • 2 cups sugar
  • 11⁄2 cup self rising flour
  • 11⁄2 cup water
  • Mix all ingredients and set aside.
  • Streusel Topping
  • 2 ounces cold butter
  • 2 ounces sugar
  • 2 ounces brown sugar
  • 2 ounces all purpose flour
Mix Ingredients while butter is cold to a crumble, store refrigerated.
To assemble; in a 7” rarebit gratin dish or other oven proof shallow dish, slice the apple banana 1⁄2 inch thick, place in the dish, cover with 1⁄2 cup cobbler batter,
sprinkle 1⁄4 cup streusel crumbles over. Bake at 350° for 20 minutes. Serve warm with a scoop of macadamia nut ice cream topped the very last.