I remember calling into a local radio talk show about new ways for visitors to see our islands. After explaining about what our company offered the host reply was “why would anyone want to visit a farm?” I explained the magic that happens when island visitors and meeting real people in authentic experiences. This was 10 years ago. Fast forward to this past Jan. 2012. Our company Earth Bound Tours was honored to be the preferred supplier for the American Farm Bureau Federation Annual Convention in Hawaii. Usually during the convention only one day is allowed for farm tours. This year was an exception; Earth Bound Tours created 16 different farm to table tours, visited 26 farms, 8 restaurants and moved 1,100 guest on two days during the event.

I think the greatest part about preparing this type of experience is two fold. One, we get to bring the real Hawaii that’s less traveled to our island guest. Second, we get to create experiences that are authentic, they’re real! I guess the biggest challenge for me was putting value in the product so that both the farmer, the guest and the promoters where all getting a fair shake. I had some skeptics. But in the end everyone won, our guest loved product, the farmers was honored, and a new way to see our islands was born.

It is still quite cold here on the mountain, however it seems the citrus trees are loving it and have been over producing lately.  I sure hope this isn’t God’s way of preparing us for a longer winter!  I know, I know…we live in Hawaii–all we need to do is drive to find the sun somewhere–preferably at the beach.  Hapuna, anyone?

So what to do with all this citrus?   Carol (our bubbly and personable farm guide), recently brought me about 15 pounds of limes from her prolific tree.  These limes have been sitting on my counter for a number of weeks, patiently waiting for me to make my move.  Well, today is the day!

Vanilla Infused Lime Curd

Will make approximately 2 luscious pints (to keep or share is up to you!)

Ingredients:

4-5 limes (you will need 1 Cup of juice, Carol’s limes were extremely juicy!)

2 Cups vanilla sugar (or, use sugar and 1 scraped bean)

3 Tablespoons vanilla extract

6 egg yolks plus 2 eggs, lightly beaten together

1 3/4 Cup butter, cut into 1/2 Tablespoon sized pieces

Method:

Grate the zest the limes into a large heat proof bowl.

Cut limes in half and squeeze enough juice to make 1 cup (8 oz.)  I squeezed mine right into a glass measuring cup.

Add vanilla sugar, lightly beaten eggs, and lime juice to lime zest juice. Whisk together.  Set bowl over a pot of simmering water, taking care that the bowl does not touch the water (you don’t want scrambled eggs in your curd!).

Stir occasionally, until  sugar has dissolved (you will know this has happened when your whisk no longer feels the grainy pieces of sugar on the bottom of the bowl.  It should be nice and smooth).

Stir constantly, adding a few chunks of butter at a time, waiting to add more until they melt and are incorporated.  Scrape up the bottom of the bowl often, so it won’t form a thick “skin”.

Once all butter is added, add in vanilla extract.  Cook for another 12-15 minutes, or until the curd coats the back of a spoon.  You should be able to hole the spoon up without the curd dripping off.  Now is a good time to taste–just let that spoon cool off a bit first!

Pour the curd into a container to be refrigerated, or, pour into either 4 half-pint, or, 2 pint sized jars (making sure the jars and lids are hot and have been sterilized).  Set aside to cool.  You Vanilla Infused Lime Curd can be stored in the refrigerator for 2 weeks.  Enjoy!

P.S.  This has got me thinking of a lovely Vanilla Infused Lime Tartlet that would be perfect with a hot cup of our Vanilla Vineyard Blend Tea….stay tuned!

Ingredients for the Lobster

1.5 lb. live lobster

1 qt. nage (Vegetable & White Wine)

2 Tbsp. Olive Oil
Method for the Lobster
1. Poach the lobster in the nage for 8 minutes. Leave the shell on the tail. Cut the tail into halves lengthwise. Remove the shell from the claws and knuckles.
2. Season the lobster with salt, pepper and olive oil.
3. Grill for a couple of minutes just before serving.
Blend Ingredients for the Mango Sauce

1 ripe mango

1/2 c. mineral water

1 tsp. sherry vinegar

1 Tbsp. salad oil, seasoning, salt, pepper, and sugar
Ingredients for the Sweet Potato
1 large sweet potato

1 Hawaiian Vanilla bean

1/2 c. milk
Method for the Sweet Potato
1. Bake whole potato in oven at 450 degrees for 40 minutes. Pass cooked potato through a food mill.
2. Cut the Hawaiian Vanilla beans in half and remove the seeds. In a sauce pot heat the milk and add vanilla seeds. In mixing bowl, combine sweet potato with milk mixture and finish with butter.
Ingredients for the Garnish

4 pcs island watercress

2 Tbsp. lemon, olive oil dressing (lemon juice, olive oil, salt & pepper)
Presentation
1. Arrange the sweet potato puree in the center of the plate.
2. Surround dish with mango sauce.
3. Arrange the lobster tail, claw and knuckles on the top, finish with a bouquet of island watercress in the center.
Recipe provided by Chef Mavro – Honolulu
Visit Chef Mavro site at www.chefmavro.com

Fans of Made In Hawaii products should make a beeline for Times supermarkets this week to try the latest delicious made -in- the-islands product.

Third-generation Maui ice cream maker Cathy Nobriga Kim of Roselani Ice Cream and Hawaiian Vanilla Company’s Jim Reddekopp have joined together to bring a new rich, creamy, vanilla bean ice cream to supermarkets and restaurants.

“Roselani has always looked to local vendors and producers for ingredients,” says Nobriga Kim. “The Reddekopps’ locally-grown, high-quality vanilla provided the perfect opportunity for a delicious new product.”

Roselani’s new Hawaiian vanilla Bean Ice Cream uses grown in Hawaii vanilla beans, which some say are the best in the world. Until now, only a select few of Hawaii’s top restaurants, like Chef Mavro, have been using the bean in desserts.

“We are very excited to be partnering with Rose-lani on our Hawaiian Vanilla Bean Ice Cream, as Roselani, like Hawaiian Vanilla Company, has strong family-oriented connections here in the Hawaiian islands,” says Reddekopp.

A portion of the sales from this product supports the Tom Kadooka Memorial Scholarship Fund, which supports a student studying agriculture at the University of Hawai‘i…
Honolulu Star Bulletin – Food for Thought 0ct 7 2005

“Nine years ago, we were having a dinner conversation, and my mother-in-law mentioned vanilla,” Jim recalls. “We’d talked about macadamia nuts and papayas. Nobody was growing vanilla here.”

Vanilla orchids blossom only one day a year between February and May and…
Unconventional Agriculture From American Profile

PAAUILO, Hawaii — Jim Reddekopp took the challenge of cracking a virtual world monopoly to become the only commercial grower of vanilla in the United States.

Reddekopp admits he knew little about farming or about vanilla when he started Hawaiian Vanilla Co. seven years ago.

He and his wife Tracy kicked around several other ideas, including saffron, before settling on vanilla, the flavoring essence taken from the seed-pods of vanilla orchids.

“We’re risk-takers. We live on faith,” …
Vanilla Orchids of Hawaii – AP

Once the home of culinary pioneer James Beard, this four-story brownstone in Greenwich Village hosts hundreds of dinners each year, prepared by guest chefs who consider it an honor to present their food. Diners are members of the James Beard Foundation — culinary professionals and other serious aficionados of good food.

Chef George Mavrothalassitis of Honolulu’s Chef Mavro prepared dinner at the Beard House last month, one of many he has done over the past several years. A James Beard Foundation Award winner (best chef Northwest/ Hawaii, 2003), Mavrothalassitis looks forward to this annual pilgrimage, which he sees as an opportunity to promote his restaurant — and Hawaii’s regional cuisine — among the most sophisticated diners.

While cooking at the Beard House is an aspiration for many chefs, it is an expensive reality. Airfare, hotels and meals for the chef and his or her assistants can easily add up to several thousand dollars.

With his small, 60-seat restaurant, such trips are beyond Mavrothalassitis’ budget. Instead he asks Hawaii companies such as Lion Coffee, Hawaiian Vanilla Co. and American Express for sponsorships, and features their products in his New York dinner…
Honolulu Star Bulletin – Chef Mavro