Luau Wedding Menu

Once upon a time…

 

there was a warm beach and soft breeze and three barefoot children attempting to stand still and be patient…two were in clean white button down shirts and khaki pants and flanking the third…given the nearly impossible task of keeping her, the smallest and wiggliest, who was dressed in a white billowing sundress, from falling to her knees and crawling away…clasping her hands and shhhh-ing her babble…each child was adorned with a traditional necklace of flowers (oh the things we put those poor sweet boys through! egads!)

 

the children were not alone…there were a set of sandaled grandparents (half looking forward…half watching the wobbley children) and two handsome men…nearly even in height and age(though one…who was standing closer to the center… was clearly far more handsome than the other with his irresistable smirk!) each one dressed too formally for a swim or a day of shell-seeking, and yet not suffering from the weight or stiffness of formal suits and tie in the warm setting Hawaiian sun.

 

and there was a also girl in a flowing pale sundress…wearing a flower tucked in her hair…she was pretty ordinary actually…except for her smile…which was broad and glowing (because she was holding the handsomest man’s hand and looking into his gorgeous and mesmerizing eyes…an act that always made her sparkle and blush and smile broadly).

 

and last of all, there was a priest (because marriages made by priests stick together like super glue)

 

and after the “I Do’s” (said eagerly and willingly and happily as if no other decision on this earth was quite so perfect or quite so certain)…there was a private Luau, on the beach beside the lapping waves and the setting sun.

 

Once upon a time was a very pretty place…and they served something like this under the tiki torches admist soft music and smiles:

 

 

 

 MACADAMIA NUT CRUSTED COCONUT SHRIMP
1/4 cup flour                                                                     
1 lb cleaned and deveined shrimp
1/2 cup coconut milk
1/4 cup crushed macadamia nuts

EVO

white rice (cooked per instructions on the box)


Lightly coat a baking dish with olive oil. Place flour in a small bowl. Dredge shrimp in flour, then dip into coconut milk and roll in crushed macadamia nuts. Place in baking dish and bake at 400 degrees for 10 to 15 mins, or until shrimp is cooked through. Serve in small portions (3 shrimp) on a bed of white rice and drizzle with Orange Lime Sauce (or sauce can be used as a dip).

 

 

ORANGE LIME SAUCE


10 oz jar orange marmalade
3 Tbsp tangy mustard
1 Tbsp lime juice
 
 
 

 

Combine all sauce ingredients in a sauce pan and warm.

 

 

HAWAIIAN GINGER DRESSING (for tossed salad)

 

7 Tbsp. Regina red wine vinegar

5 Tbsp. salad oil

3 Tbsp. cut up, peeled fresh ginger

1 tsp. garlic salt

8 tbsp. crushed pineapple

3 tbsp. sugar

 

In a blender, combine vinegar, oil and fresh ginger. Blend well on high speed (15 seconds). Add salt, pineapple, and sugar. Blend for another 15 seconds. Serve over greens and mango salad.

 

 

 

KALUA PORK

 

3 lb. pork butt

1 Tbsp. sea salt
3/4 tsp. minced garlic
3 Tbsp. soy sauce

1 tsp liquid smoke
1 Tbsp. grated fresh ginger

 

Combine all ingredients and rub over the pork roast. Place in roasting pan. Cover with foil. Roast for 4 hours at 325 degrees. Remove from pan and shred using 2 forks or fingers. Serve hot. (Garnish with pineapple, mango, kiwi, and papaya drizzled with lime juice.)

 

SHOYU CHICKEN
3 lb. fryer chicken


 
1 cup soy sauce
1/2 cup sugar
2 Tbsp honey
1/2 cup chicken broth
1 tsp hoisin sauce
1 whole star anise (mashed)
 
 
 

 

Garnish: Chinese parsley and green onions

Steam chicken for 30 minutes. In a frying pan combine ingredients for sauce and let simmer for 15 minutes. Place chicken in sauce and simmer chicken for 5 minutes on each side till chicken is well coated with sauce. Chop chicken and arrange on platter. Garnish with Chinese parsley and green onions.

 

 
Lilikoi Wedding Cake

 1 pkg moist Yellow Cake Mix
1 1/3 cups lilikoi juice
3 eggs
1/3 cup vegetable oil

(red food coloring can be used to make traditional pink cake)

Bake cake in round pans prepared with non-stick cooking spray according to package directions substituting lilikoi juice for water and adding food coloring if desired.

Thickly frost the cake with all of the Chiffon frosting mixture (below). Glaze the top of the cake with lilikoi gel (below). Refrigerate until ready to serve.

(If this is for Aslan, add an additional tripple layer of rich chocolate cake with an orange-chocolate frosting etched in a free-flowing Hawaiian pattern…because he prefers chocolate!)

Lilikoi Chiffon Frosting


4 egg yolks
1/2 cup sugar
3/4 cup Lilikoi juice concentrate, thawed, undiluted
1 cup whipping cream
1/4 tsp vanilla


Beat egg yolks and sugar until lemon-colored; add Lilikoi juice, place in saucepan and cook over low-to-medium heat until thick, about 8 minutes. Remove from heat and chill. Whip cream and vanilla, then fold into Lilikoi mixture. Frost sides of cake; cover top with Lilikoi topping. Makes enough to frost one cake. If layering an 11-by-13-inch cake, double this recipe.   

 

Lilikoi Gel Topping


2 Tbsp cornstarch
1/2 cup water
Pinch salt
12-ounce can Lilikoi juice
1 tsp lemon juice
1 slightly beaten egg yolk
1 Tbsp butter


Mix cornstarch with water to dissolve all lumps. Add salt, Lilikoi and lemon juices and egg yolk. Cook over low heat until thick, stirring constantly. Remove from heat and add butter. Spread when slightly cooled but still warm.

 

 

Mai Tai Punch

 

1 can (46 oz.) unsweetened pineapple juice, chilled
1 can (18 oz.) unsweetened pineapple juice, chilled
1 cup light rum
1 cup dark rum
1/2 cup orange curacao
1/3 cup lime juice

1/2 cup sugar

ice

 

Combine all ingredients. Pour over ice in punch bowl and garnish with fruit.

 

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2 responses

16 02 2009
Anonymous

I like this one to!

25 02 2009
tinkandlilly

yeah… it was part of my tropical island delights research and concoctions. smiles

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