Pineapples Passion Fruit and Poi: Recipes from Hawaii
By Mary Lou Gebhard and William H Butler
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About this ebook
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.
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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