This recipe is from David Paul’s Lahaina Grill in Lahaina, Maui. This dessert may make you sing and is a guaranteed hit at any fun affair. It’s also a really pretty cake, and is especially attractive when you save an assortment of chiles to garnish the platter.
This citrus delight is simple to prepare and and just tart enough to complement the sweet-hot glaze. It is also nice when made in a bundt pan.
Chopped finely, these nuts can be mixed with stuffing for roasted poultry. The nuts will keep for 2 to 3 weeks, refrigerated.
This stuffing runs the gamut of the five food groups, relying on fruits, vegetables, protein, grains, and dairy to create the fine mixture roasting within the turkey’s cavity. Farofa (cassava flour), the Latin version of corn flakes, brings it all together and gives the recipe the cohesive texture that it requires.
Garlic lovers, rejoice! Here is a perfect, garlicky accompaniment to the roasted turkey. And it’s so simple to prepare.
