Quick and easy holiday recipes



Published:

All recipes courtesy of Ryan Loo, Executive Chef, Moana Surfrider, A Westin Resort & Spa

Pickle Turmeric Brine
Yield: 2 Cups

1/2 cup water
1/2 cup white sugar
1 cup cider vinegar
1 Tbsp. coriander seeds
2 tsp. salt
1/4 tsp. turmeric powder

Mix well. Bring to simmer, pour over vegetables or fruit. Refrigerate for three days before serving.

Pickle Brine for Onions and Vegetables
Yield: 2 Cups

1/4 cup sugar
1 cup water
1 cup champagne vinegar
1 Tbsp. salt
1 Tbsp. pickling spice

Mix well. Bring to simmer, pour over vegetables. Refrigerate for three days before serving.

Easy Kine Cinnamon Sweet Bread Doughnuts with Kahlua Mac Nut Custard

For the doughnuts:

Locally made sweet bread, cut into rounds with 2-inch diameter
Pancake batter
Cinnamon sugar
1 Tbsp. Kahlua Mac Nut Custard (recipe below)

Make pancake batter and dip bread into it. Deep fry in vegetable oil at 350 degrees until golden brown. Coat with cinnamon sugar. Serve warm with custard.

For the custard:

2 large egg yolks
1 cup heavy cream
1/3 cup white sugar
1 Tbsp. Kahlua
1 Tbsp. crushed macadamia nuts

Whisk egg yolks, cream, sugar, Kahlua and macadamia nuts in a small saucepan until smooth. Place saucepan over medium-low heat and cook, stirring constantly with a rubber spatula scraping the bottom, until the mixture is hot and thickens slightly and a thermometer reaches 180 degrees F (82 degrees C), or about 8 to 10 minutes. Remove from heat, strain to remove any overcooked particles of egg and cool.

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