THE ELECTRIC KITCHEN
Stars come out for LCC benefit gala
THE Sixth Annual Taste of the Stars is your opportunity to invest in educational opportunities for culinary students while feasting on samplings from by 22 of Hawaii's finest chefs. Fine wines, champagnes, martini bar, specialty teas and coffees will complement the cuisine.
TASTE OF THE STARS
Benefit event: 6 to 9 p.m. May 6
Place: Leeward Community College lawn
Tickets: $100, reserved seating $170
Gathering to support the Culinary Institute of the Pacific at Leeward Community College will be chefs from such restaurants as Alan Wong's, Chai's Island Bistro, Sam Choy's Breakfast Lunch & Crab, Side Street Inn, Café Laufer, the Halekulani, Sansei Seafood Restaurant & Sushi Bar, the Pacific Club, Diamond Head Grill, Hiroshi Eurasion Tapas, Roy's, 3660 on the Rise and LCC's own Pearl.
There will also be a silent auction, musical entertainment and an induction ceremony for the 2006 members in LCC's Culinary Hall of Fame: Jiro & Agnes Asato of KC Drive Inn and Wisteria Restaurant, Hans Weiler of Hans Weiler Foods, and Faith Ogawa of Glow Hawaii and Dining by Faith.
Ian Riseley, chef at The Pearl restaurant at Pearl Country Club and chef/instructor at LCC shared the following recipe for a dessert that he and his students will be serving at the event.
Iced Vanilla Rice with Caramelized Pineapple
2/3 cup white rice
1 quart milk
1/2 cup sugar
1 whole vanilla bean, split lengthwise
» Caramelized pineapple:
8 ounces (about 1-1/2 cups) fresh pineapple, peeled, cored, dice
2 teaspoons sugar
Lilikoi/mango purée, for garnish
Mint sprigs and fresh berries, for garnish
2 egg yolks
3 tablespoons sugar
1/4 cup boiling hot champagne
1 tablespoon lilikoi purée
1/4 cup heavy cream, lightly whipped to soft peak
Preheat oven to 325 degrees.
Wash and rinse rice at least three times, until water is clear; drain and set aside.
Bring milk, sugar and vanilla to a boil in a thick-bottomed saucepot. Add rice. Remove from heat and cover with parchment paper and a lid. Bake 1 hour.
Cool; then chill overnight.
To prepare sabayon: Whisk yolks and sugar in a bowl a few minutes.
Slowly add hot champagne and lilikoi purée, continuously beating until mixture is tripled in volume.
Place bowl over a hot water bath, beating until it has the texture of lightly whipped cream. Remove from heat and beat until mixture has cooled. Gently fold in cream.
To prepare pineapple: Sauté fruit with sugar until golden brown.
To serve: Spoon rice pudding onto 6-inch plate; top with pineapple. Spoon sabayon around rice pudding, then dot sabayon with lilikoi/mango purée and swirl with a toothpick. Garnish with berries and a mint sprig. Serve while pineapple is still warm. Serves 8.
Approximate nutritional analysis, per serving: 260 calories, 8 g total fat, 4.5 g saturated fat, 80 mg cholesterol, 65 mg sodium, 40 g carbohydrate, less than 1 g fiber, 27 g sugar, 6 g protein.
Hawaiian Electric Co. presents this weekly collection of recipes as a public service. Many are drawn from HECO's database of recipes, accessible online at www.heco.com