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Hilton chefs build
home sweet home

This week's editions of "Hawaii's Kitchen" were first aired in December 1998. They featured chefs Gale O'Malley and Guido Ulmann of the Hilton Hawaiian Village, and chef Ed Andersen of Bali By-the-Sea. The show aired at 5:30 p.m. Sunday on KHON Fox 2.

Gingerbread House

3 pounds honey
3-1/3 cups granulated sugar
18 cups bread flour (4 pounds, 8 ounces)
2-1/4 tablespoons baking powder
2-1/4 tablespoons baking soda
4-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground cloves
1 teaspoon nutmeg
1-1/2 teaspoons ground ginger

Bring the honey and sugar to a boil, stirring constantly to avoid burning.

Sift the dry ingredients together.

Add the honey mixture to the dry ingredients, using a mixer on slow speed, approximately 5-6 minutes. Stir until the dough becomes dry and firm. The consistency should be near that of pie dough. If it has become too dry, adjust with some cold milk.

Cover the dough with a towel and let it rest for 10 minutes.

Divide the dough in half and roll 1/4-inch thick on flour-dusted parchment paper, so they will fit on two 9-by-12-inch cookie sheets. Cut out the house parts, using a cardboard pattern (see note).

Place on cookie sheets. Prick the dough with a fork to avoid blistering during baking. Brush with milk.

Bake at 375 degrees for 15-18 minutes, checking occasionally for blisters. Puncture any blisters with a fork.

While still hot, brush the baked dough with Royal Icing (below).

Note: Plan, draw and cut out cardboard patterns for walls, roof, doors and window shutters that will fully use the dough mixture.

Roof patterns must extend beyond all sides of the buildings. Larger houses will require interior supports. Any excess dough may be used for fences, sidewalks, trees, people, etc.

Use Royal Icing to attach pieces and decorate, controlling thickness of the icing through the use of egg whites.

Decorations and assembly require a thick icing. A moderately thick icing may be used for icicles. Paint the interior of the roof with icing thinned with rum or other liquor. The alcohol dries the icing and keeps it dry. Decorate your house with candies, nuts, etc., stuck on with Royal Icing.

Royal Icing

1 pound confectioners sugar, sifted
3 egg whites
1/2 teaspoon cream of tartar

Combine sifted sugar and cream of tartar. Gradually add the egg whites until you reach the desired consistency.

Miso Tako

1 pound tako, cooked, sliced thin
3 pieces green onion, cut in angles, 1/2-inch long
Miso Dressing:
1/2 cup mirin
1/2 cup white vinegar
1 tablespoon red miso paste
1 tablespoon white miso paste
1 teaspoon dry mustard
1 lemon, juiced

To make dressing: Bring mirin and vinegar to a boil. Whisk all other ingredients until smooth. Add a little water if too strong.

Toss the tako and green onions with the dressing. Serve as a pupu with sweet potato chips.

Scallops Ceviche

1 pound scallops or bay scallops
1/2 cup bell peppers (red, green, yellow) diced
1/2 cup Maui onions, diced
1 sprig fresh mint, chopped
1/2 bunch fresh Chinese parsley, chopped
1/4 cup lime juice
1/2 cup vegetable oil
Salt and pepper to taste

Bring 1 quart of water, seasoned with salt, to a boil. Add the scallops. After 15 seconds, quickly drain into a bowl.

Add remaining ingredients and toss together.

Nutritional information unavailable.

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