By Request

By Betty Shimabukuro

Wednesday, December 22, 1999

By George F. Lee, Star-Bulletin
Whipped cream and fresh fruit compliment Gingerbread
Waffles at John Dominis restaurant.

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Try spicy waffles
for Christmas

Gingerbread waffles are a standing breakfast buffet tradition at John Dominis, but they are particularly suited to the holidays.

L. Kato finds them delicious. "I have tried several different recipes and I haven't found one that tastes even close to theirs."

The John Dominis formula is flavored with ginger, cinnamon, honey and molasses and uses whipped egg whites for lightness. The waffles are offered with whipped cream and fruit on the buffet.

If you're planning a special meal for Christmas morning, these waffles would make a festive breakfast entree.

To round out your breakfast buffet, here also are recipes for eggnog, requested by Lee Migita. Two versions are given here -- one rich and powerful; one on the lighter side, without cream. Note both versions use raw eggs and should be avoided by anyone at risk of illness from consuming uncooked egg products.

Gingerbread Waffles

John Dominis

2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon ginger
1/4 teaspoon cinnamon
2-1/2 tablespoons brown sugar
2/3 pounds butter, melted
1-1/2 tablespoons honey
1/2 teaspoon vanilla
2 tablespoons molasses
3 whole eggs
3 egg whites, whipped

Mix dry ingredients, including sugar, and add to melted butter. Mix in honey, vanilla, molasses and whole eggs. Add whipped egg whites. Cook in heated waffle iron according to manufacturer's directions. Makes 10 4-inch waffles.

Approximate nutritional information, per waffle: 350 calories, 25 g total fat, 15 g saturated fat, 125 mg cholesterol, 340 mg sodium.*

Eggnog I

"Joy of Cooking," Irma S. Rombauer and
Marion Rombauer Becker, Signet, 1997

12 eggs, separated
1 pound confectioners' sugar
4-6 cups dark rum, brandy, bourbon or rye (or a combination of liquors)
2 quarts whipping cream

Beat the egg yolks until light in color. Beat the sugar in gradually, then very slowly beat in 2 cups of liquor. Let stand 1 hour.

Add 2-4 more cups of liquor, to your taste, beating constantly. Add the cream, also beating constantly. Refrigerate, covered, 3 hours.

Beat egg whites until stiff but not dry and fold into the mixture. Sprinkle with grated nutmeg.

Nutritional information unavailable.

Eggnog II

"Joy of Cooking"

12 eggs
1 pound confectioners' sugar
1/2 teaspoon salt
1/4 cup vanilla
8 cups evaporated milk
3 cups water
4 cups dark rum, brandy, bourbon or rye

Beat the eggs until light in color. Beat in gradually the sugar, salt and vanilla. Stir in milk, then dilute with water. Stir in liquor. Cover and refrigerate 24 hours.

Stir before serving and sprinkle with nutmeg.

Nutritional information unavailable.

Can you help?

Readers are in search of these old recipes. If you can provide any of them, get in touch through one of the means below:

Sweet biscuits like those made at a the Broiler restaurant at Smith and Nimitz downtown.
Tuna salad sandwiches made at Central or Kalakaua intermediate schools in the 1950s.
Spam and cabbage with a light tomato base, which used to be served at the Lahaina Bakery years ago.
Tuna, prepared with cabbage and dried shrimp.

Food Events: Morsels

Send queries along with name and phone number to:
By Request, Honolulu Star-Bulletin Food Section,
P.O. Box 3080, Honolulu 96802.
Or send e-mail to bshimabukuro@starbulletin.com

Asterisk (*) after nutritional analyses in the Body & Soul section indicates calculations by Joannie Dobbs of Exploring New Concepts, a nutritional consulting firm.