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Poi Bread & Maui Onions

Four Seasons Maui

Poi Bread & Maui Onions

At DUO, the resort's steakhouse, dinner begins with a small cast-iron skillet of warm rolls the color of orchids — the purple comes from poi, the pounded taro that has fed Hawaiian families for well over a thousand years.

On top go Maui onions, grown in the red dirt of Kula and so sweet that locals eat them raw like apples. Slow-cooked in butter and thyme, they turn to golden jam.

Alongside sits a quenelle of Surfing Goat Dairy chèvre whipped with butter and tarragon, finished with smoked sea salt — ancient staple and modern steakhouse, on one plate.

Recipe

Poi Bread & Maui Onions

Makes one skillet, serves 6

Ingredients

  • Your favorite sweet yeast roll dough
  • 1 cup fresh poi
  • 2 large Maui sweet onions
  • Butter and a few thyme sprigs
  • 4 oz goat cheese
  • 4 tbsp softened butter
  • 1 tbsp chopped tarragon
  • Smoked sea salt

Directions

  1. Make the dough, working the poi into the wet ingredients for a deep violet crumb.
  2. Shape into small rounds, nestle into a buttered cast-iron skillet, and let rise until puffy.
  3. Thinly slice the onions and cook slowly in butter with thyme until golden and jammy.
  4. Pile the onions over the risen rolls.
  5. Bake at 375°F for 20–25 minutes, until airy and the onion edges char.
  6. Whip the goat cheese with the softened butter and tarragon.
  7. Serve the bread warm with the whipped cheese and a pinch of smoked sea salt.