Advertisement - Click to support our sponsors.
Wednesday, December 6, 2000
HECO
Poha jam and mac nuts are a hidden
treat in this bread pudding.
The second half of December will feature Göran Streng, executive chef of the Westin Hawaii Prince Hotel Waikiki.
"Electric Kitchen" airs at 9:30 a.m. Sundays, 8:30 p.m. Mondays, 5 p.m. Tuesdays and 6 p.m. Thursdays on Oceanic Cable Channel 16. On Maui: 8:30 p.m. Oct. 12, 13, 26 and 27 on Calabash Channel 44 (52 in Lahaina). On the Big Island: 4:30 p.m. Monday and 6:30 p.m. Tuesday on Channel 2 in Hilo and 14 in Kona.
This recipe is from Streng's segment on holiday desserts:
Preheat oven to 350 degrees F. Cut bread slices in half; layer half of the slices in a 13-by-9-by-2-inch pan. Top with poha jam, nuts and currants. Place a second layer of bread over filling. Combine remaining ingredients; mix well. Strain and pour over bread. Place pan in a larger pan filled with hot water and bake one hour or until a knife inserted in the center comes out clean. Serve with Anglaise Sauce. Makes 8 to 10 servings.Poha Bread Pudding
1 loaf sliced French toast bread (see note)
1/2 cup poha (gooseberry) jam or preserves
1/2 cup macadamia nut bits
1/2 cup currants
1 quart milk
1 cup sugar
8 eggs
4 egg yolks
1 teaspoon vanilla
Anglaise Sauce (recipe follows)
Note: French bread, chopped Danish pastries, torn croissants, or other bread can be used.
In a heavy saucepan, heat milk and cream. Combine egg yolks and sugar. Whisking constantly, pour egg mixture into hot milk mixture. Add vanilla. Cook, stirring constantly, until mixture reaches 170 degrees F. or until thick. Strain and cool immediately in a bowl of ice. Makes 2 cups.Anglaise Sauce
1 cup milk
1/2 cup heavy cream
1/2 cup egg yolks
1/2 cup sugar
1 teaspoon vanilla
Nutritional information unavailable.
Participating restaurants are Chart House, Okonomiyaki Chibo Restaurant, Neptune's Garden, Pikake Terrace, Restaurant Suntory, Shilla Korean Restaurant, Sizzler, Antonio's, Lobster & Crab House and Legends Restaurant. Tasting portions of their dishes are $3 to $4 at the event.
Admission is free and includes entertainment on two stages by Colón, Hula Joe & the Hutjumpers, Maunalua, Tommy Tokioka and several hula halau.
Validated parking will be available in the shopping center garage at $1 per hour. Call 922-2299.
Friday: "Flavors of Asia" features Pouring Hogue Johannesburg Riesling, Chehalem Pinot Gris and other wines suited to Asian foods, poured by JMD Beverages. Appetizers include tartar of ahi, steamed mussels in miso broth and roast duck dumpling.
Dec. 15: "Time to Celebrate" features Charles Heidsieck "Mis en Cave," La Crema Pinot Noir and other wines poured by Better Brands, with pupus including Oyster Mania, chef Elmer Guzman's four presentations of the bivalve.
"Unsuspected French Talents": The Union des Francais de l'Etranger is sponsoring a gala dinner, 7 p.m. Friday at the Heliconia Room of the Double Tree Alana Hotel. Works of French artists will be on display. The event will benefit the union's charities. Cost is $50 and includes Moet et Chandon champagne. Call 922-5509.
"Tis the Season Specials": Auntie Pasto's Kapahulu is offering holiday specialties through Dec. 31. Entrees include a saffron seafood sauté with saffron risotto and salmon stuffed with crab, shrimp and brie on angel hair pasta. Desserts include plum pudding in brandy glaze. Call 739-CIAO.
Sushi-making workshop: Chef Troy Teruya of Catch of the Day will demonstrate the making of reverse California maki at a Seniors Coffee Hour, 9 a.m. Tuesday at Market City Shopping Center. The sushi-making, which includes samples, will be followed by a workshop on creative gift wrapping by Ben Franklin Crafts. The event is free, except for a small fee for a make-and-take gift-wrap project. Call 734-0282.
"Vegetarian Holiday Recipes": Antarese Walton, former head cook for the Smithsonian Air and Space Museum in Washington D.C., shares holiday recipes 7 p.m. on Dec. 14 at Castle Center for Health Promotion. $10, includes vegetarian meal, recipes and a copy of "Veggie Life" magazine. Call 263-5400 to register.
