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    Pineapples Passion Fruit and Poi: Recipes from Hawaii
    Pineapples Passion Fruit and Poi: Recipes from Hawaii
    Pineapples Passion Fruit and Poi: Recipes from Hawaii
    Ebook153 pages1 hour

    Pineapples Passion Fruit and Poi: Recipes from Hawaii

    By Mary Lou Gebhard and William H Butler

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    About this ebook

    Here are more than two hundred recipes from Hawaii that are as varied and distinctive, as appealing and inviting as are its delightful scenery and its charming people.

    Polynesian to begin with, the islanders and their food have been tempered extensively--and nicely--by assimilating many of the fine traits of the Chinese, Japanese, Korean, Filipinos, Portuguese, and mainland Americans who have make Hawaii their home.

    All of these influences are reflected in this delightful potpourri of delectable and distinctive Hawaiian dishes. Some of them call for the generous use of the Islands luscious fruits and vegetables, or its readily available and varied products of the sea, with plenty more proving how versatile pork and poultry can be.

    Besides describing a kaleidoscopic variety of drinks, desserts, and main dishes, this book provides numerous menus and complete notes on how to entertain in a truly Hawaiian manner. In addition there is a glossary of Hawaiian terms and an extensive list of specialty food shops in the United States where one can find the few unusual ingredients that are called for.
    LanguageEnglish
    PublisherTuttle Publishing
    Release dateNov 27, 2012
    ISBN9781462912766
    Pineapples Passion Fruit and Poi: Recipes from Hawaii

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      Book preview

      Pineapples Passion Fruit and Poi - Mary Lou Gebhard

      BEVERAGES, BOLSTERS

      EYE-OPENERS, PUPUS

      This chapter comes first because you serve these items first—before dinner (or before breakfast the following day).

      Another reason: To the uninitiated, a few of the highly unusual recipes in the following chapters are so unusual that the cook may require a bolster or two to attempt them.

      After three bolsters, if you're still squeamish, have another —then you'll slam this book shut, pound your chest and say, Food! BAH! WHO WANTS FOOD?

      How do I know?—That's the way I prepare octopus!

      But we give you the how to—it's up to you if you choose the highly unusual dishes.

      BEVERAGE DEPARTMENT

      For Teetotalers and

      Those on the Wagon

      PASSION FRUIT HIGHBALL

      ½ cup passion fruit juice (frozen is obtainable)

      1 jigger orange juice

      3 tsp. lemon juice

      ½ tsp. dessert sugar

      1/3 cup fresh black tea

      Ginger ale or 7-UP

      Blend juices with tea and sugar. Pour over ice; add ginger ale or 7-UP to fill 12 oz. highball glass. Garnish with lemon slice. By adding a scoop of passion fruit sherbet or pineapple or lemon sherbet, the drink becomes a delectable float. A pleasant punch can be made by increasing formula. Pour punch over cake of ice (or better, make punchbowl in cake of ice). Add 1 pint of sherbet to each gallon of punch. Float a fresh gardenia in the bowl.

      To make a punchbowl from a cake of ice, set a bucket of boiling water on top of cake of ice and let it melt to the depth desired, then remove it. Be sure the ice is a solid, clear block. If it is spongy, the bowl will leak. To prevent such a catastrophe, a bowl could be set inside the ice.

      GOLDEN PUNCH

      6 cups pineapple juice

      4 cups orange juice

      6 small bottles 7-UP or ginger ale

      Orange slices

      Combine chilled pineapple and orange juices; pour over cake of ice in punchbowl. Add 7-UP. Garnish with orange slices.

      POINSETTIA PUNCH

      15 to 20 sprigs fresh mint

      2½ quarts freshly brewed tea, cooled

      1 can frozen grapefruit juice, undiluted

      2 cups fresh orange juice

      4 small bottles 7-UP or ginger ale

      2 lemons, sliced thin

      1 can pineapple tidbits

      Bruise half of the mint and pour tea over it. Add fruit juices and blend well. Add pineapple and sweeten to taste. Chill. Pour over cake of ice in punchbowl; add Ginger Ale or 7-UP. Add lemon slices. Decorate base of punchbowl with poinsettias, if available. Place a small sprig of fresh, unbruised mint atop each cup before serving. (Makes 24 servings)

      SPICED CIDER

      1 gallon sweet cider

      1½ lbs. brown sugar

      3 sticks cinnamon

      1 tbsp. whole allspice

      1 tsp. whole cloves

      ½ tsp. salt

      Dash cayenne pepper

      Mix ingredients and boil for 15 minutes. Serve hot. This smells so good even the elbow-benders will want some. (Makes 32 servings)

      PARTY PUNCH

      4 tbsp. tea leaves (black)

      3 large lemons

      4 cups cold water

      1 tsp. almond extract

      1 can pineapple tidbits (frozen)

      2 cups boiling water

      2 cups sugar

      1 tsp. vanilla extract

      2 bottles (28 oz.) ginger ale

      Pour 2 cups of boiling water over 4 tbsp. black tea leaves; cover and steep for 10 minutes. Wash lemons, extract juice; add sugar, water and lemon rinds and heat, stirring until sugar is dissolved. Strain tea and add. When mixture is cool, stir in vanilla and almond extract. Chill until serving time. Pour into punch bowl and add ginger ale. Float tidbits (frozen in can and removed as cylinder) in punch. (Makes 30 servings)

      —By permission of Hawaiian Visitors' Bureau

      PASSION FRUIT PUNCH

      2 cans frozen passion fruit juice

      Juice of 4 oranges

      Juice of 2 lemons or limes

      1 quart lime rickey, ginger ale, Collins mix or similar beverage.

      Combine all ingredients and serve over cake of ice in punch bowl. Decorate with orange slices, pineapple tidbits and maraschino cherries. (Yield: 2 quarts)

      BOLSTER DEPARTMENT

      For Those Who Need

      Courage—or Consolation

      HINTS FOR MIXING DRINKS

      Be sure the measurements are accurate:

      Use ice cubes for highballs or cocktails served in Old Fashioned glass; cracked ice for drinks you shake; shaved ice for drinks to be sipped through a straw, and for drinks mixed with a blender.

      A professional-type shaker or electric blender should be used.

      Straining: Use bar strainer for drinks you shake. To pour drinks evenly, set glasses in a row; pour each drink half-way, then level them off a little at a time.

      Sugar: Unless recipe states otherwise, use dessert sugar because it dissolves easily in either hot or cold liquid. Never use powdered sugar in drinks—it won't dissolve. Simple syrup, or sugar syrup, is sometimes called for. It is a syrup made of equal parts of sugar and water.

      To chill glasses: For cocktails: Fill glass with cracked or shaved ice. Let stand for a minute, then empty and dry glass. For fancy drinks, such as mint juleps, store glasses in refrigerator, or bury in shaved ice. To frost rim, dampen with lemon slice and revolve in powdered sugar.

      PINK HIBISCUS

      1 jigger vodka

      2 heaping tsp. strawberry freeze

      ½ jigger light rum

      Dash of lime concentrate

      Stir, pour over cracked ice and add Collins Mix to fill highball glass.

      BAMBOO HUT

      1 jigger vodka

      1 tsp. lime concentrate

      ½ cherry jigger brandy

      Shake well with cracked ice and serve in martini glass.

      BEACHBOY SCREWDRIVER

      1 jigger vodka

      Pineapple juice

      Pour vodka over ice cubes in highball glass; fill with pineapple juice. Decorate with a maraschino cherry and a tidbit of mint-flavored pineapple on fancy toothpick.

      HAWAIIAN SUNSET

      1 jigger Southern Comfort

      Juice of ¼ lemon or 1 lime

      1 jigger cranberry juice

      Shake with cracked ice, or pour it over the rocks. A smooth drink with a potent punch, especially if you use the 100-proof Southern Comfort. You'll agree this is real Comfort!

      WAIALALO: Laughing Water

      1 jigger bourbon

      1 dash syrup

      1 dash Italian vermouth

      ½ jigger French vermouth

      1 dash crème de menthe (white)

      Shaved ice

      Shake well in cocktail shaker and strain into glass. Serve in cocktail glass. Decorate with fresh strawberry on spear of pineapple.

      After a sufficient number of these, wives have been known to laugh at their husbands' jokes.

      HALEAKALA SPECTER

      Atop Haleakala one may see himself reflected in the rainbow there. This phenomenon exists in only one other spot in the world—on the peak

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