Food Style: Strawberry Cream Pie from Merriman's Hawaii

I love food. I love to cook and eat, but I wouldn't really call myself a foodie -- maybe a sort-of-a foodie, as I have a deep appreciation for good food and fine dining, but have been known to chow down on things with "Cheez" in their names (not often, but sometimes!). I know food isn't really fashion, but I love it so much that I'd like to share some of my food-related musings here with you, just to mix things up a bit.


For the last several years, every trip to Hawaii has included a special dinner at Merriman's Restaurant in Waimea on the Island of Hawaii. The cuisine is Hawaiian regional and every dish reflects their strong commitment to using and showcasing locally sourced ingredients. Everything I've tried there has been excellent -- just can't go wrong with any dish. This past July, I was fortunate enough to purchase their new cookbook titled, "Merriman's Hawaii" -- and lugged it home in my carry-on bag. 


Took a quick shot of the cookbook while still dining at Merriman's Waimea!


Well, it was well worth the lugging, as my first try -- the Strawberry Cream Pie -- turned out to be absolutely delicious! I wanted to make this before the strawberries began to dwindle at the local farmer's market. So glad I did. 

My version: a tartlet, which was a great choice, as it made it easier to eat and looked so pretty on each plate.


I made a few adjustments. Instead of a full 9-inch pie, I made 6 tartlets, each generously filled and mounded with the tasty cream cheese - whipped cream - powdered sugar mixture and topped with sliced strawberries. Unfortunately, I didn't have guava jelly to use as a glaze, so my strawberries are naked. Still tasted good though, just not as attractive to look at as the photo in the cookbook. 


The cookbook is full of recipes for starters, meats, fish and veggies as well -- not just desserts. Some recipes, like the Wok-Charred Ahi, is one that I've enjoyed at the restaurant, so I'm looking forward to tackling that one!






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