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Please help me plan a "Hawaii Five Oh" birthday celebration
- Thread starter lisainla
- Start date
Does anything here look appropriate, authenticity-wise?
http://www.alohafriendsluau.com/recipes.html
http://www.alohafriendsluau.com/recipes.html
I think you need to provide him with a shiny suit jacket and skinny tie, ala Jack Lord. Oh,
and a tub of hair jel (let's do Dippy Do?) to get that little curl.
This site has 2008 calendars!
http://www.hawaiifive0.org/index1.shtml
and a tub of hair jel (let's do Dippy Do?) to get that little curl.
This site has 2008 calendars!
http://www.hawaiifive0.org/index1.shtml
Here a thread from Cathy Z. Sounds like a great idea. Can I be Chin Ho?
http://www.finerkitchens.com/swap/forum1/16115_Ode_to_Kalua_Pork
http://www.finerkitchens.com/swap/forum1/16115_Ode_to_Kalua_Pork
I think there are permits and regulations involved. Here's Cathy's oven version, same thread.
http://www.finerkitchens.com/swap/forum1/16211_Rec_Oven_Kalua_Pig
http://www.finerkitchens.com/swap/forum1/16211_Rec_Oven_Kalua_Pig
sandi-in-hawaii
Well-known member
Sounds like you're going to have fun planning this one!
The most common luau fare includes:
Kalua Pig
Laulau
Chicken Long Rice
Lomi Salmon
Don't forget the Poi smileys/smile.gif
Regular white rice
A 1/2" crosswise slice of boiled sweet potato (the one with the yellow flesh)
Haupia
Most of those recipes look good, except for the mochiko chicken recipe - it doesn't look like it has enough shoyu. If you want to make that, I'll look for a different recipe for you.
The potato mac salad recipe also looks a little untraditional - the Italian dressing and the fresh optional herbs are not that common.
Thanks for posting that link - the lilikoi sheet cake looks yummy! I don't think I've seen that recipe before, but it does look like a well known cake from Delite Bakery! I gotta try that one.
Have fun, and let me know if you need me to send you anything from here!
The most common luau fare includes:
Kalua Pig
Laulau
Chicken Long Rice
Lomi Salmon
Don't forget the Poi smileys/smile.gif
Regular white rice
A 1/2" crosswise slice of boiled sweet potato (the one with the yellow flesh)
Haupia
Most of those recipes look good, except for the mochiko chicken recipe - it doesn't look like it has enough shoyu. If you want to make that, I'll look for a different recipe for you.
The potato mac salad recipe also looks a little untraditional - the Italian dressing and the fresh optional herbs are not that common.
Thanks for posting that link - the lilikoi sheet cake looks yummy! I don't think I've seen that recipe before, but it does look like a well known cake from Delite Bakery! I gotta try that one.
Have fun, and let me know if you need me to send you anything from here!
Thank you so much Sandi. I wondered about the pot-mac salad dressing
we have a wonderful Hawaiian resto here that serves this, and it seems more like a "regular" mayo-based dressing to me.
I may take you up on your offer to be a mail order service for me smileys/smile.gif
we have a wonderful Hawaiian resto here that serves this, and it seems more like a "regular" mayo-based dressing to me.
I may take you up on your offer to be a mail order service for me smileys/smile.gif
marsha-tbay
Well-known member
Rec. Caramel Miranda, Avalon Restaurant, Lahaina, Maui, Hawaii
Description:
This is a desert to share with others. One large dish is prepared and presented at the table with dessert spoons and forks for everyone. If you prefer, you may divide the ingredients among individual plates.
Caramel Sauce
1 cup plus 6 tablespoons sugar
2/3 cup water
1 teaspoon cream of tartar
1 cup heavy (whipping) cream
1 teaspoon butter
8 ounces Hawaiian Vintage Chocolate or other fine quality bittersweet chocolate, broken into small pieces
Fruit
Select 11 fruits from the following list, or a total of 2-1/4 cups of any combination.
1/4 cup sliced star fruit
1/4 cup sliced peeled kiwi fruit
3 coquitos (tiny coconuts) or 1/4 cup grated fresh coconut
1/4 cup sliced peeled mango
1/4 cup sliced peeled papaya
1/4 cup sliced peeled lychees
1/4 cup sliced peeled apple banana or regular bananas
1/4 cup sliced fresh strawberries
1/4 cup fresh or frozen blueberries
1/4 cup fresh raspberries
1/4 cup fresh blackberries
1/4 cup fresh marionberries or boysenberries
1/4 cup cubed Maui or other pineapple
2 scoops Macadamia Nut or other ice cream
To make the sauce: In a heavy saucepan, combine the sugar, water, and cream or tartar and cook over high heat until coppery brown. Remove from heat and gradually whisk in the cream; be careful as the hot liquid may spatter when the cream is added. Whisk until the mixture has cooled to room temperature. Whisk in the butter. Set aside.
To serve: Preheat the broiler. In a large ovenproof shallow bowl, drizzle the caramel sauce in a lazy design. Sprinkle the chocolate pieces over the caramel and spoon the fruit over the chocolate. Place the plate under the broiler for about 3 minutes, or until the fruit is heated. Mound the ice cream in the center and serve immediately
Avalon Restaurant, Lahaina, Maui, Hawaii
Description:
This is a desert to share with others. One large dish is prepared and presented at the table with dessert spoons and forks for everyone. If you prefer, you may divide the ingredients among individual plates.
Caramel Sauce
1 cup plus 6 tablespoons sugar
2/3 cup water
1 teaspoon cream of tartar
1 cup heavy (whipping) cream
1 teaspoon butter
8 ounces Hawaiian Vintage Chocolate or other fine quality bittersweet chocolate, broken into small pieces
Fruit
Select 11 fruits from the following list, or a total of 2-1/4 cups of any combination.
1/4 cup sliced star fruit
1/4 cup sliced peeled kiwi fruit
3 coquitos (tiny coconuts) or 1/4 cup grated fresh coconut
1/4 cup sliced peeled mango
1/4 cup sliced peeled papaya
1/4 cup sliced peeled lychees
1/4 cup sliced peeled apple banana or regular bananas
1/4 cup sliced fresh strawberries
1/4 cup fresh or frozen blueberries
1/4 cup fresh raspberries
1/4 cup fresh blackberries
1/4 cup fresh marionberries or boysenberries
1/4 cup cubed Maui or other pineapple
2 scoops Macadamia Nut or other ice cream
To make the sauce: In a heavy saucepan, combine the sugar, water, and cream or tartar and cook over high heat until coppery brown. Remove from heat and gradually whisk in the cream; be careful as the hot liquid may spatter when the cream is added. Whisk until the mixture has cooled to room temperature. Whisk in the butter. Set aside.
To serve: Preheat the broiler. In a large ovenproof shallow bowl, drizzle the caramel sauce in a lazy design. Sprinkle the chocolate pieces over the caramel and spoon the fruit over the chocolate. Place the plate under the broiler for about 3 minutes, or until the fruit is heated. Mound the ice cream in the center and serve immediately
Avalon Restaurant, Lahaina, Maui, Hawaii
marsha-tbay
Well-known member
Rec. Cold Tapioca with Coconut Milk, Mango & Berries, LaCasca,Princeville,Kauai, HI
LaCasca, Princeville, Kauai, HI
Cold Tapioca with Coconut Milk, Mango & Berries
Description:
Tapioca is such an old dessert it seems new again, especially when it's made with palm sugar and coconut milk. This dish can be served hot, but it is particularly refreshing when served cold.
Serves 4
4 cups water
1/2 cup tapioca pearls
Pinch of salt
1/4 cup sugar
2 tablespoons palm sugar or simple syrup (see Basics)
2/3 cup coconut milk
Garnish
1 mango, peeled, cut from pit and sliced
4 fresh strawberries, hulled and cut into thin slices
20 fresh blackberries
Seasonal fresh berries (optional)
4 ti leaves or other decorative large leaves (optional)
In a large saucepan, bring the water to a boil over medium-high heat and add the tapioca. Boil for 25 to 30 minutes, or until the tapioca pearls are translucent. Add the salt, sugar and palm sugar and stir together, then add the coconut milk. Bring to a boil, stirring constantly, until the sugar is dissolved, about 45 seconds. Remove from heat and let cool to room temperature, about 1 hour.
To serve: Spoon into parfait or champagne glasses, and place a glass on each dessert plate. Garnish each glass of tapioca with 5 fresh mango slices. Arrange strawberry slices into a flower and place a blackberry in the center on each glass of tapioca. Garnish each with more blackberries. Remove the central rib from each ti leaf or other decorative leaf, tie a knot in the center of each leaf, and place at the base of each glass (optional).
LaCasca, Princeville, Kauai, HI
Cold Tapioca with Coconut Milk, Mango & Berries
Description:
Tapioca is such an old dessert it seems new again, especially when it's made with palm sugar and coconut milk. This dish can be served hot, but it is particularly refreshing when served cold.
Serves 4
4 cups water
1/2 cup tapioca pearls
Pinch of salt
1/4 cup sugar
2 tablespoons palm sugar or simple syrup (see Basics)
2/3 cup coconut milk
Garnish
1 mango, peeled, cut from pit and sliced
4 fresh strawberries, hulled and cut into thin slices
20 fresh blackberries
Seasonal fresh berries (optional)
4 ti leaves or other decorative large leaves (optional)
In a large saucepan, bring the water to a boil over medium-high heat and add the tapioca. Boil for 25 to 30 minutes, or until the tapioca pearls are translucent. Add the salt, sugar and palm sugar and stir together, then add the coconut milk. Bring to a boil, stirring constantly, until the sugar is dissolved, about 45 seconds. Remove from heat and let cool to room temperature, about 1 hour.
To serve: Spoon into parfait or champagne glasses, and place a glass on each dessert plate. Garnish each glass of tapioca with 5 fresh mango slices. Arrange strawberry slices into a flower and place a blackberry in the center on each glass of tapioca. Garnish each with more blackberries. Remove the central rib from each ti leaf or other decorative leaf, tie a knot in the center of each leaf, and place at the base of each glass (optional).
marsha-tbay
Well-known member
Rec. Crispy Napoleon of Apples & Caramel Sauce, Gerard's Lahaina, Maui, HI
Gerard’s, Lahaina, Maui, HI
Crispy napoleon of apples & caramel sauce
Serves 4
1 cup dried cherries or raisins
1/4 cup Port wine
Phyllo Triangles
4 sheets fresh or thawed phyllo dough
1/2 cup chopped pecans
1/2 cup sugar
2 tablespoons clarified butter
4 Golden Russet apples or similar old-fashioned apples
1 tablespoon sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
juice of 1/2 lemon
2 tablespoons unsalted butter
Caramel Sauce
3/4 cup sugar
1/4 cup water
1½ tablespoons unsalted butter
1/2 cup heavy (whipping) cream
confectioners' sugar for dusting
4 small mint sprigs
To prepare the cherries or raisins: If using cherries, cut in half. Place the raisins or cherries in a non-aluminum bowl with the wine, cover with plastic wrap, and marinate overnight.
To prepare the phyllo triangles: Preheat the oven to 375 F. Line a baking sheet with parchment or foil. On a work surface, unfold a sheet of phyllo and brush with butter; sprinkle with pecans and sugar. Repeat to make four layers, finishing the top layer with butter and sugar only. Cut the phyllo into triangles: cut the sheet in half lengthwise, then cut the each strip into four pieces. Cut each of these squares in half diagonally to form triangles. Bake until golden, about 20 minutes. Remove and let cool. The triangles may be made ahead of time and kept in a cool dry place.
To make the caramel: In a heavy saucepan, combine the sugar and water and bring to a simmer over medium heat, swirling occasionally; do not stir. Cover, raise the heat to medium-high, and cook for 2 minutes, or until the liquid gives off large, thick bubbles. Uncover and cook, swirling the syrup, until it turns golden brown. Remove from heat and stir in the butter with a wooden spoon. Add the cream, stirring constantly. Return the pan to low heat and stir constantly until any lumps have melted and the sauce is smooth. Remove from heat and keep warm. The caramel may be made ahead of time and stored in a glass jar, then rewarmed for service.
To prepare the apples: Core the apples and peel. Cut the apples in half, then cut into 1/8-inch-thick vertical slices. Toss in a bowl with the sugar, cinnamon, nutmeg, soaked cherries or raisins and lemon juice. Let stand for 15 minutes. Melt the butter in a medium sauté pan or skillet over medium-high heat and sauté the apples until softened and lightly browned, 3 to 4 minutes.
To serve: Pool caramel sauce in each dessert plate. Dust the phyllo triangles with confectioners' sugar. Place a triangle in the caramel on one dish. Spoon a few apples on top of the triangle. Place another triangle on top, pointing one quarter turn from the bottom triangle. Spoon on more apples. Place a third triangle on top, pointing one quarter turn from the one under it. Spoon on a few more apples, then top with a final triangle, pointing one quarter turn from the one under it. Build the stack as high as possible. Dust the top triangle and the plate with confectioners' sugar. Garnish the top triangle with a sprig of mint.
Gerard’s, Lahaina, Maui, HI
Crispy napoleon of apples & caramel sauce
Serves 4
1 cup dried cherries or raisins
1/4 cup Port wine
Phyllo Triangles
4 sheets fresh or thawed phyllo dough
1/2 cup chopped pecans
1/2 cup sugar
2 tablespoons clarified butter
4 Golden Russet apples or similar old-fashioned apples
1 tablespoon sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
juice of 1/2 lemon
2 tablespoons unsalted butter
Caramel Sauce
3/4 cup sugar
1/4 cup water
1½ tablespoons unsalted butter
1/2 cup heavy (whipping) cream
confectioners' sugar for dusting
4 small mint sprigs
To prepare the cherries or raisins: If using cherries, cut in half. Place the raisins or cherries in a non-aluminum bowl with the wine, cover with plastic wrap, and marinate overnight.
To prepare the phyllo triangles: Preheat the oven to 375 F. Line a baking sheet with parchment or foil. On a work surface, unfold a sheet of phyllo and brush with butter; sprinkle with pecans and sugar. Repeat to make four layers, finishing the top layer with butter and sugar only. Cut the phyllo into triangles: cut the sheet in half lengthwise, then cut the each strip into four pieces. Cut each of these squares in half diagonally to form triangles. Bake until golden, about 20 minutes. Remove and let cool. The triangles may be made ahead of time and kept in a cool dry place.
To make the caramel: In a heavy saucepan, combine the sugar and water and bring to a simmer over medium heat, swirling occasionally; do not stir. Cover, raise the heat to medium-high, and cook for 2 minutes, or until the liquid gives off large, thick bubbles. Uncover and cook, swirling the syrup, until it turns golden brown. Remove from heat and stir in the butter with a wooden spoon. Add the cream, stirring constantly. Return the pan to low heat and stir constantly until any lumps have melted and the sauce is smooth. Remove from heat and keep warm. The caramel may be made ahead of time and stored in a glass jar, then rewarmed for service.
To prepare the apples: Core the apples and peel. Cut the apples in half, then cut into 1/8-inch-thick vertical slices. Toss in a bowl with the sugar, cinnamon, nutmeg, soaked cherries or raisins and lemon juice. Let stand for 15 minutes. Melt the butter in a medium sauté pan or skillet over medium-high heat and sauté the apples until softened and lightly browned, 3 to 4 minutes.
To serve: Pool caramel sauce in each dessert plate. Dust the phyllo triangles with confectioners' sugar. Place a triangle in the caramel on one dish. Spoon a few apples on top of the triangle. Place another triangle on top, pointing one quarter turn from the bottom triangle. Spoon on more apples. Place a third triangle on top, pointing one quarter turn from the one under it. Spoon on a few more apples, then top with a final triangle, pointing one quarter turn from the one under it. Build the stack as high as possible. Dust the top triangle and the plate with confectioners' sugar. Garnish the top triangle with a sprig of mint.