by Patrick Edie
ake the butter first and keep it on the side. To make guava Butter (or any flavor you'd like), start with one 6 oz. can of frozen guava drink concentrate. In a food processor, blend the frozen juice with two sticks of butter. The mixture will be curd-like. With the machine running, add powdered sugar until you obtain a fluffy mix. It will take about half of a pound. The finished guava butter will keep in the refrigerator for weeks. Use it creatively.
This French toast is wonderfully different Begin with six slices of thickly sliced Hawaiian sweetbread (Punalu'u brand is good, but any sweetbread will do) for four persons. Mix commercial pancake mix as directed to yield three cups. Beat in four eggs and season with a splash of vanilla, and a dash each of cinnamon and nutmeg. Ground cardamon is nice too. Heat pan with 1/2" of macadamia nut oil (or peanut or canola). Dip sliced bread into batter, shake off excess batter and carefully fry until golden brown. Keep finished toast in a warm oven until ready to serve.
Assemble the dish with three, 1/2" slices per plate. Put 4 spoonfuls of guava butter around the toast. (For a more elegant presentation, you can pipe the butter through a decorating bag). Dust with powdered sugar and sprinkle liberally with diced macadamia nuts. Whipped cream may be added too but I prefer it more simple. You will love this dish!