Anyone who’s grown orchids knows how, let's say, sensitive they can be. Try growing one that only blooms one day a year and has to be hand pollinated. That, my friends, is the Vanilla Panifolia Orchid, from which we get the spice vanilla. Those interested in learning more about what goes into growing vanilla can do so at the Hawaii Vanilla Company on Hawaii’s Big Island. The farm not only offers tours but also has a shop filled with vanilla-infused goodies and the ability to have lunch or tea in their restored coffee mill (above). (For more on what's offered at the lunch, see the article I wrote for FarewellTravels.com).

The Hawaii Vanilla Company is owned and operated by the Reddekopp family: Jim’s the farmer and guide, Tracy’s the chef and the kids serve as kitchen help and servers. Tracy’s working on a cookbook and was kind enough to share this recipe with us for frozen peanut chocolate chip pie – perfect for the upcoming holiday season. (Click "read more" for recipe.)

INGREDIENTS

For the cobbler:
1 egg
1/3 cup Vanilla soy milk
½ t vanilla extract
1/3 cup agave
¼ cup unbleached white flour
¼ cup whole wheat pastry flour
1/3 t baking powder
Non stick butter spray
6 1T scoops of SoyDream Vanilla Ice Cream

For the filling:
2 large ripe fuju persimmons
1 t lemon juice
30 dried cranberries, soaked in warm water for 20 minutes, drained and towel dried
½ t whole wheat pastry flour
2 t agave

PREPARATION

1. Preheat the oven to 350 degrees. For the cobbler, place all wet ingredients into a bowl and whisk for 1 minute. Slowly add the unbleached white flour, whole wheat pastry flour and the baking powder and mix until smooth, scraping the sides as needed, for about 2 minutes. Refrigerate until baking.

2. For the filling, place the two large, ripe fuju persimmons, peeled and cut into medium dice, into a large bowl. Add all the remaining ingredients to the fuju persimmons and fold together gently with a spoon to combine.

3. Generously spray 6 3oz ramekins with the Nonstick butter spray and place them on a cookie sheet. Spoon 1 rounded Tablespoon of the filling into each ramekin. Then ladle 1oz of the cobbler batter on top of the fuju persimmons and bake for 25-30 minutes, until golden brown.

4. Let cool for 5 minutes and finish 1 Tablespoon vanilla soy ice cream and 5 cranberries per cobbler.

Yields 6 servings / Serving size 3 ounces
CAL 190 / FAT 3g

Sapphire Laguna Restaurant & Panty in Laguna Beach, California, recently held a local fall harvest dinner party. The meal, prepared by Chef Azmin Ghahreman (right) and his team, celebrated local sustainable farming, with Chef Azmin letting guests know how each of the ingredients in the dinner was grown or raised and how it got to their table at Sapphire.

One of the dishes at the event was a Pistachio Date Pudding, for which Chef Azmin was kind enough to provide a recipe. For more information on Sapphire Laguna and other upcoming events, call (949) 715-9888 or visit www.sapphirelaguna.com

PISTACHIO DATE PUDDING
By Chef/Owner Azmin Ghahreman
Sapphire Laguna Restaurant & Pantry
(Serves 10-12)

Ingredients:
8 cups (about a 1-pound loaf) egg bread or brioche with crust, cut into 1 ½-inch cubes
Unsalted butter for greasing
2 ¼ cups Medjool dates, pitted and chopped
½ cup pistachios, shelled and coarsely chopped
6 large eggs
3 egg yolks
1 cup granulated sugar
4 cups heavy cream
1 tablespoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon freshly grated nutmeg
Powdered sugar
Vanilla ice cream
(click “read more” for method)

Serves 8

INGREDIENTS
9 eggs
300 grams sugar
250 grams butter
250 grams dark chocolate
135 grams all purpose flour
1 cup brandied cherries

METHOD
In a mixer with the whisk attachment, whip eggs and sugar until light (ribbon stage).  Over double-boiler, melt chocolate and butter.  Fold butter-chocolate into egg mixture.  Sift flour and fold.  Fold in cherries.  Fill buttered and sugared or sprayed and parchment lined molds ½ way with batter.  Bake at 350 degrees for 10 – 12 minutes.

Serve warm with vanilla bean ice cream on side.