RECIPE: Bev Gannon’s Ginger Duck Wontons With Pineapple Lilikoi Dipping Sauce
byRECIPE: Dipping Sauce: 1/2 cup pineapple apricot preserves 2 tablespoons lilikoi puree 2 tablespoon white balsamic vinegar 1 tablespoon finely chopped mint 1 teaspoon…
Maui Chefs’ Stories
Maui Chef’s Stories
MENU Magazine’s RECIPES – COCONUT HIBISCUS MOJITO
by2 oz. Bacardi Rock Coconut 1 oz. Homemade hibiscus flower syrup 1 oz. lime juice 1 sprig of fresh mint 1 to 2 oz….