Luau Recipes

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Food table 1

 

 

We tried a lot of delicious recipes for our recent luau. Here are some of the highlights:

“PINEAPPLE CHEESE BALL”

A classic cheese ball recipe with pineapple made this a perfect Hawaiian appetizer. Served with crackers, it was gone before we knew it!

Cheeseball

2 8-ounce blocks cream cheese, softened
2 cups shredded cheddar cheese
2 tablespoons celery leaves, finely chopped
1 cup crushed pineapple, drained
2 green onions, chopped
1 teaspoon garlic salt
1 teaspoon worcestershire sauce
2 cups whole pecans
1 fresh pineapple stem
Assorted crackers
STEP 1
By hand in a mixing bowl, combine cream cheese, cheddar cheese, celery, pineapple, garlic salt and worcestershire sauce
STEP 2
After mixing well, mold cheese mixture into the shape of a pineapple. Be sure to mold it on the serving platter, as it will be difficult to transfer.
STEP 3
Carefully place pecans in a pattern to resemble the spiny skin of a pineapple
STEP 4
Place pineapple top
STEP 5
Keep refrigerated until immediately before serving
STEP 6
Serve with crackers

“HAWAIIAN MEATBALLS”

We used store bought meatballs (the plain variety, don’t use Italian!) and added a delicious, Hawaiian sauce.

Meatballs

2 1-pound bags frozen meatballs
1 cup soy sauce
1/2 cup brown sugar
2 tablespoons honey
1 cup water
2 cups fresh pineapple, finely diced
4 tablespoons cider vinegar
2 teaspoons ground ginger
4 tablespoons corn starch
2 tablespoons sesame seeds
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 additional cup chopped pineapple, for serving
STEP ONE
In a medium saucepan on medium heat, add all ingredients EXCEPT corn starch and sesame seeds
STEP TWO
Bring to a boil and then lower heat
STEP THREE
Add corn starch and allow mixture to cook on low heat for five minutes, stirring often with a whisk
STEP FOUR
Add sesame seeds and simmer for an additional minute
STEP FIVE
Add sauce to meatballs
STEP SIX
Stir in additional cup of pineapple immediately before serving

 “ALOHA PULLED PORK”

This recipe is so tender and flavorful, it’s perfect for a luau or anytime! Serve them on King Hawaiian rolls and you have a delicious sandwich.

Pork

1 pork shoulder/butt roast
1/2 cup garlic
2 tablespoons pepper
1 tablespoon salt
1/2 green pepper, sliced
1/2 red pepper, sliced
1/2 yellow pepper, sliced
1/2 orange pepper, sliced
1 onion, diced
2 large bottles barbecue sauce
1 tablespoon hot sauce
2 tablespoons honey
1/2 cup brown sugar
STEP 1
Rub top of roast with garlic, salt and pepper
STEP 2
Place pork in roasting pan and bake, uncovered, at 400 degrees for 2 hours
STEP 3
Reduce oven to 250 degrees
STEP 4
Add 2 cups of water to roasting pan
STEP 5
Cover and cook an additional 4 hours
STEP 6
Remove from oven and allow pork to sit for approximately 30 minutes
STEP 7
Remove unwanted fat and shred the meat with a fork
STEP 8
In a skillet, saute onions and peppers in the juice from roasting pan until tender
In a separate bowl, mix barbecue sauce, hot sauce, honey and brown sugar
STEP 10
Add barbecue mixture and onion/pepper mixture to shredded meat
STEP 11
Pour meat into a slow cooker or crock pot. Cook for a minimum of one hour or until fully heated
STEP 12
Serve on buns or as desired

” KONA” RICE

Rice

2 cups uncooked rice
1 can chunk pineapple
1/2 package deli ham
1 small green pepper
1 small red pepper
1/2 yellow onion
2 carrots
1 or 2 eggs
1 tablespoon pineapple juice
1 teaspoon ground ginger
2 tablespoons soy sauce
2 tablespoons teriyaki sauce
1 tablespoon molasses
STEP 1
Cook rice according to directions
STEP 2
Chop pineapple, peppers, onions, carrots and ham
STEP 3
Saute in a teaspoon of oil and cook until tender
STEP 4
Add rice to fruit/vegetable mixture
STEP 5
Stir in juice, ginger, soy sauce, teriyaki sauce and molasses
STEP 6
Cook and scramble egg(s) and sprinkle with ginger
STEP 7
Add egg into rice mixture
STEP 8
Season to taste. Additional ginger, soy sauce, teriyaki sauce and/or pineapple juice may be used, as desired.

“SURF’S UP” PINEAPPLE & HAM SKEWERS

This is classic Hawaiian fare and is so easy and delicious. Simply cut up cubes of ham (we used Corn King boneless, fully cooked ham) and cubes of fresh pineapple and skewer them. We added maraschino cherries for a pop of color and extra flavor. That’s it!

Ham skewers

FRESH VEGGIES AND “TAKE A DIP”

We put together a platter of fresh veggies and dip. The dip was labeled “Take a Dip”. We thought that was kind of cute!

Take a Dip

A fun addition to the luau was a fish bowl filled with fish crackers and served with a small fish net. The label “Go Fishin'” told our guests all they needed to know!

Go Fishin'

A huge focal point of our luau was the fresh fruit table, highlighted by a pineapple “palm” tree. The tree is an easy thing to make – as long as you have someone who is willing to make a base and skewer (it really needs to be metal to support the weight) for the pineapples. We surrounded the tree with fresh fruit and served it with a delicious, tropical fruit dip.

Palm tree 1

Fruit dip 2

“TROPICAL FRUIT DIP”

1 8-ounce block cream cheese
1 13-ounce jar marshmallow creme
1/2 cup maraschino cherries, drained and finely diced
1 cup crushed pineapple, drained
1 cup mandarin oranges, drained and finely diced
STEP 1
With electric mixer, combine cream cheese and marshmallow creme
STEP 2
With spoon, stir in cherries, pineapple and oranges
Serve with fresh fruit.

“WAIKI KEY LIME MOUSSE”

“COCONUT BEACH PIE”

The key lime mousse was smooth, creamy and yummy. We served the mousse in small, plastic cups with a dollop of whipped cream and a slice of fresh key lime on top.

Our version of coconut cream pie was a coconut cream in a cup, topped with whipped cream and toasted coconut.

Mousse tableKEY LIME MOUSSE

1 8-ounce block cream cheese
1 1/2 cup sweetened condensed milk
1/2 cup key lime juice
1 cup heavy whipping cream, whipped
Whipped topping
Fresh key limes
STEP 1
With electric mixer, combine cream cheese, milk and lime juice
STEP 2
Fold in whipped cream
STEP 3
Scoop mousse into 9-ounce clear, plastic cups, approximately two-thirds full
STEP 4
Place a generous scoop of whipped topping on top of mousse
STEP 5
Garnish with a slice of fresh key lime
COCONUT CREAM “PIE”
6 cups half and half
2 eggs, beaten
3/4 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla
1 cup sweetened, flaked coconut
Whipped topping
STEP 1
Spread coconut on a baking sheet and bake at 350 degrees, stirring occasionally, until brown, approximately 5 minutes
STEP 2
In a medium saucepan, combine the half and half, eggs, sugar, flour and salt
STEP 3
Over low heat, bring mixture to a boil, stirring constantly
STEP 4
Remove pan from the heat and stir in 3/4 cups of toasted coconut and vanilla extract
STEP 5
Chill coconut cream for at least two hours
STEP 6
Scoop coconut cream into 9-ounce clear, plastic cups, approximately two-thirds full
STEP 7
Scoop a generous dollop of whipped topping on top
STEP 8
Garnish with remaining toasted coconut
“COWABUNGA FRUIT PIZZA”
This was a pretty dessert and tasted amazing!
Fruit pizza
1 16-ounce roll refrigerated sugar cookie dough
1 8-ounce block cream cheese, softened
1/2 cup powdered sugar
1 teaspoon coconut extract
2 kiwis, sliced
1/2 cup strawberries, sliced
1/2 cup pineapple, drained and sliced
1/2 cup toasted coconut
STEP 1
Line a 13 x 9 inch baking sheet with aluminum foil and spray with non-stick cooking spray
STEP 2
Press cookie dough evenly into baking sheet
STEP 3
Bake at 350 degrees for approximately 11 – 15 minutes, until golden brown
STEP 4
Cool completely
STEP 5
With an electric mixer, combine cream cheese, powdered sugar and coconut extract
STEP 6
Spread cream cheese mixture over cooled cookie
STEP 7
Decorate with sliced fruit and top with toasted coconut
STEP 8
Garnish with chocolate syrup
Finally, we offered our guests a selection of sherbets in small jars with lids for easy serving. “Rainbow Delight”, “Orange Sunset” and “Pineapple Paradise” proved to be a very popular dessert.
Sherbet
VIRGIN “MAI-TAI” PUNCH AND VIRGIN “BLUE HAWAII” PUNCH
This was an alcohol-free evening, so we served the next best thing – non-alcoholic versions of classic Hawaiian drinks.
Tiki bar closeup 2
NON-ALCOHOLIC MAI TAI PUNCH
1 gallon pineapple juice
1/2 gallon orange juice
1 cup lime juice
2 15-ounce cans cream of coconut
3 1-quart bottles ginger ale or club soda
3 medium jars maraschino cherries, juices reserved
2 oranges, sliced
2 cans pineapple rings
STEP 1
Combine pineapple juice, orange juice, cream of coconut and maraschino juice
STEP 2
Cream of coconut may leave white bits in punch. If desired, blend punch in a blender until white bits are dissolved (this step can be done in advance).
STEP 3
Add club soda or ginger ale immediately before serving
STEP 4
Add ice, maraschino cherries, oranges and pineapple rings

NON-ALCOHOLIC “BLUE HAWAII” PUNCH

Lemon-lime soda
Blue food coloring
STEP 1
Pour soda into desired container
STEP 2
Add food coloring until desired color is achieved
STEP 3
Add ice

 

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