File photo
Maui Onion Festival winners showcased
the bulbs' mellow flavor.

Wow guests
with onion treats

Here are the recipes for dishes prepared by Kristine Snyder and Chef Andrew Cavalotto of Lokelani's Restaurant in the Maui Marriot Resort on "Hawaii's Kitchen" this week. The program airs at 5:30 p.m. on Sunday and is rebroadcast at the same time the following Saturday on KHON /FOX2.

The recipes are winners in the 1998 Maui Onion Festival. Snyder won in the amateur division. Cavalotto, won the grand prize overall.

Maui onion wheels

From Kristine Sydner

1 sheet frozen puffy pastry
2 teaspoons butter
1 large or 2 small Maui onions, finely chopped
2 cloves garlic, minced
1 egg
1 tablespoon water
1/4 cup grated Swiss cheese
1-2 tablespoons chopped fresh basil

Thaw pastry sheet for 25 minutes.

Saute onion and garlic in butter until softened, about 10 minutes. Place in bowl lined with paper towels to absorb excess liquid. Let cool.

Beat egg with water. Unfold pastry onto a lightly floured surface and brush with egg mixture. Spread with onions, cheeses and basil. Roll up in jellyroll fashion and refrigerate for 30 minutes or up to six hours.

Slice the roll 1/2-inch thick and place 2 inches apart on a spray-coated baking sheet. Brush with egg mixture and bake in a pre-heated 400 degree oven for 15 minutes or until golden. Serve immediately.

Turtle onion tarte

From Kristine Snyder

Pastry:
1-3/4 cups flour
1/2 cup cold butter, cut in 1/2 -inch pieces
1/2 teaspoon salt
4-6 tablespoons ice water
Filling:
4 tablespoons olive oil
1-3/4 pounds Maui onions, thinly sliced
3 cloves garlic, minced
2 tablespoons sherry
1 teaspoon salt
3/4 teaspoon freshly ground pepper
10 green olives, chopped
1/4 cup grated parmesan cheese
Halved green olives for garnish

Combine flour, butter and salt in food processor until course. Gradually add water and process with on/off motions just until blended. Chill dough 1 hour.

Heat oil in large nonstick skillet and add onions, garlic and sherry. Cover and cook over low heat for 30 minutes, stirring occasionally. Do not brown. Remove lid and cook 10 minutes more to allow some of the liquid to evaporate. Add seasonings.

While onions are cooking, roll out chilled dough and place in a buttered tart or pie pan. Bake in a pre-heated 400 degree oven 10 minutes. Remove crust and lower the oven temperature to 325 degrees.

Sprinkle chopped olives over crust, then fill with onion mixture. Sprinkle parmesan atop onions and garnish with green olive halves. Bake tart 25-30 minutes.

Smoked Maui onion salad

From Chef Andrew Cavalotto, Lokelani's Restaurant

2 cups smoked Maui onions, diced (recipe follows)
1/2 cup grilled eggplant, diced and chilled
1/4 cup pancetta, finely diced, rendered golden brown and drained of excess oil
1/4 cup green onions, cut fine on the bias
1/4 cup yellow peppers, diced
1/2 tablespoon finely chopped garlic
1 tablespoon thinly sliced basil
Juice of 2 lemons
1 tablespoon olive oil
Hawaiian sea salt
Freshly cracked black pepper
4 bunches baby greens
12 Hana vine-ripened tomatoes, sliced 1/4-inch thick
Fried plantains (recipe follows)
1/2 cup herb vinaigrette (recipe follows)

Gently mix smoked onion, eggplant, pancetta, green onions, peppers, garlic, basil, lemon juice, and olive oil, adding salt and freshly cracked pepper to taste. Chill.

Place the greens in bowl with 1/4 cup of the vinaigrette and toss.

In the center of large white plate place a cylindrical mold. Place 1 slice of tomato in the mold, then some of the greens, then 1/2 cup of the onion mixture. Repeat layers.

Drizzle the remaining 1/4 cup vinaigrette around plate.

Stick two pieces of fried plantain in top of salad.

Smoked Maui onions
2 cups shoyu
2 cups balsamic vinegar
2 cups sugar
1 tablespoon red pepper flakes
4 Maui onions, peeled

Combine all ingredients and marinate 1 day.

Halve onions and return to marinate for another day.

Smoke onions for 20 minutes in a smoke oven following manufacturer's directions.

Or, smoke onions in a covered kettle-type barbecue. Placing a pan of wood chips for smoking on a rack above the lit charcoal. Place the onions on the grill rack above the chips.

Remove onions when smoked. Chill until cold. Remove and discard the tough outer layer.

Herb vinaigrette
1/2 cup champagne
1/2 cup honey
2 tablespoons Maui onions, chopped
1 tablespoon dry mustard
1 tablespoon garlic, chopped
Juice of 2 lemons
1 cup olive/canola blended oil
1 bunch EACH fresh basil and parsley, chopped
2 sprigs fresh thyme, chopped
Kosher salt

Blend champagne, honey, onions, mustard, garlic and lemon juice until smooth. On low speed, slowly drizzle in oil until incorporated.

Add herbs and blend until mixed. Add salt to taste. Chill.

Fried plantains
1 plantain or green unripe banana, peeled and thinly sliced
Flour
2 cups peanut oil
Salt

Dredge plantain or banana slices in flour. Fry plantain or banana slices in hot oil until golden brown. Drain on paper towels. Sprinkle with salt

Nutritional information unavailable.