By Request

By Catherine Kekoa Enomoto

Wednesday, July 23, 1997

ByGeorge F. Lee, Star-Bulletin
Serve up these nutty waffles from Lanai with
some spiced apple butter.

On the wild side

Nutty wild rice adds crunch
to waffles served at Lanai's Lodge at Koele

FANS of waffles and wild rice will relish the gourmet wild rice waffles served at the Lodge at Koele on the island of Lanai.

The light, honeycombed bread features the unique crunch of wild rice, a homey touch of spiced apple butter, and the classic sweetness of Vermont maple syrup. Koele waffles also come with macadamia nut butter.

"If you like a hearty breakfast, it's nice," Swiss-born sous chef Michael Kloeti said of the waffle. "It's a really good comfort food."

Kloeti said Edwin Goto, executive chef at the Lodge at Koele, created the scrumptious breakfast specialty.

"It's pretty popular. People love it," Kloeti said. "I like it myself."

The waffles are featured on the Lodge's daily breakfast menu, along with choices such as house-smoked salmon and chive omelet and mascarpone cheese; poached eggs Polihua on blue crab cakes with watercress tomato hollandaise; and brioche French toast with roasted bananas and cracked pecans.

Goto introduced his Lodge menus in April 1994 after being named executive chef. He trained at Kapiolani Community College and came to Koele in 1992 by way of stints at the Halekulani's La Mer restaurant and San Francisco's 1001 Nob Hill Restaurant.

Mary Lohmann of Mililani didn't waffle when asking for a recipe.

"While staying at the Lodge at Koele, I enjoyed the rice flour waffles for breakfast," she wrote. "A friend tried to make the waffles using rice flour, but they were not the same. Is it possible for you to get this recipe from Koele?"

Relish these waffles in your own lodge.

The Lodge at Koele
Wild Rice Waffles

(By Edwin Goto, executive chef
at the Lodge at Koele)

1 cup cake flour
1 cup sweet rice flour (mochiko)
1/2 cup bread flour (available at some markets, including Foodland and Edsung Foodservice)
3 tablespoons sugar
1 teaspoon baking powder
Pinch salt
1-3/4 to 2 cups whole milk
3 egg yolks; reserve egg whites
5 tablespoons clarified butter
1 teaspoon pure vanilla extract
3 egg whites, whipped with a whisk into soft peaks
1 cup wild rice, cooked and coarsely chopped (optional)

In a medium-size mixing bowl, combine all dry ingredients - flours, sugar, baking powder and salt.

In a separate bowl, measure out the milk, egg yolks, clarified butter and vanilla. Blend well with a wire whisk; stir into flour mixture until well blended.

With a rubber spatula gently fold in the whipped egg whites, followed by the wild rice. Bake in a Belgian waffle maker or other waffle maker. Makes 6 servings.

Serve with warm spiced apple butter and, if desired, Vermont maple syrup and macadamia nut butter.

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Approximate nutritional analysis per serving: 410 calories, 15 grams total fat, 9 grams saturated fat, 140 milligrams cholesterol, 250 milligrams sodium.*

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Approximate nutritional analysis per serving with a 12-second canola oil spray on the waffle iron: 430 calories, 17 grams total fat, 9 grams saturated fat, 140 milligrams cholesterol, 250 milligrams sodium.*

The Lodge at Koele
Spiced Apple Butter

(From Edwin Goto)

2 pounds Granny Smith apples, peeled, cored and coarsely chopped
1/2 cup water
1/2 cup apple cider vinegar
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice

In a medium-size nonreactive saucepan, combine apples, water, vinegar and brown sugar. Simmer, covered, on moderate heat for 20 minutes, stirring 2 or 3 times with a wire whisk to break up apples.

Season with cinnamon, cloves and allspice. Serve warm.

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Approximate nutritional analysis per serving: 20 calories, no fat, no saturated fat, no cholesterol, no sodium.*