|Remembering and Reviving the
Coco Palms Hotel
Coco Palms Classic Recipes
Mahalo to Judith Comstock for a copy of this great recipe for one of Coco Palms' infamous deserts -- Guava Chiffon Pie.
Judith was a member of the family (Grace Guslander was her husband's Aunt) and she stayed in the Sinatra House (as Grace called it, aptly named after her special guest) when Judith's husband and her worked on the film "The Hawaiians" filmed on Kauai.
The Sinatra House was across the street a ways and next to Grace and Gus's House on the beach.
"Grace was such a warm and wonderful Person, Judith recalls. She always served her guests puu-puu's with their drinks as she recited her monologue for the torch ceremony. It was a magical time for me."
After the ceremony Judith would head over to the restaurant for a great meal. After dinner she ate desert while savoring the last memories of the evening. On the menu it said that there was a different Chiffon Pie everyday.
Judith remembered that ono or scrumptious Guava Chiffon Pie in the restaurant and did a search on the Internet.
Judith found this original recipe and asked that it be shared here on Coco-Palms.com
Mahalo Judith! Bon appetite!
If you have an original recipe from the Coco Palms that you would like share, please contact us. Mahalo!
. . . . .
Guava Chiffon Pie
From the COCO PALMS HOTEL
---------------- flaky pastry shell ----------------
1 cup flour
1/4 tsp salt
1/4 cup shortening
1/4 cup butter
2 tbl cold water
----------------- filling ----------------
1 envelope unflavored gelatin
1 tbl spn lemon juice
4 x eggs separated
1 cup guava juice
3/4 cup sugar
few drops red food color
1/8 tsp cream of tartar
sweetened whipped cream
Instructions: Combine flour and salt. Cut in shortening and butter until lumps are pea-size. Add water and stir until mixture is moistened. Press into ball and chill 45 minutes.
Roll out on floured board with well-floured or stockinette-covered rolling pin. Carefully transfer pastry to 9-inch pie plate. Pierce all over with fork. Bake at 400F 15 minutes. Cool.
Meanwhile, to make filling, soften gelatin in lemon juice. Set aside.
Combine egg yolks, guava juice and 1/2 cup sugar. Add a few drops red food color. Cook and stir over medium heat until mixture thickens. Add gelatin mixture and stir until melted. Cool mixture until it reaches consistency of unbeaten egg whites.
Beat egg whites and cream of tartar together until soft peaks form.
Gradually add 1/4 cup sugar and beat until stiff peaks form. Fold in gelatin mixture and pour into baked pastry shell. Chill.
Top with sweetened whipped cream and garnish with guava slices.
Makes 6 to 8 servings
Created by: Coco Palms Resort, Kauai, Hawaii (C)
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