Have A Happy, Hawaiian Style Halloween!

Oct. 9, 2009 - PRLog -- In the late 1800’s, Hawaiian royalty held extravagant, lavish banquets to commemorate big events such as coronations. The Luau came by its name from the food that was traditionally served.

   Since Hawaii is a tropical paradise awash in fragrant flowers you can decorate with lots of ferns and blooms.  Why not place flower leis around your guests’ necks as they arrive? Talk about hospitality! You can even garnish food and drinks with exotic edible flowers. Costumes are sure to include hula girls, pirates, tacky tourists, Polynesian princesses, surfers, beach bunnies and bums. So put on your favorite Hawaiian shirt, grab your ukulele and feast with friends, offering these deliciously festive dishes.

GRILLED CHICKEN-HIBISCUS SKEWERS WITH SASSY GINGER SAUCE
Makes 4 skewers

1 jar (250g) Wild Hibiscus Flowers In Syrup*
1 tablespoon finely minced or grated fresh ginger
1/2 to 1 teaspoon hot sauce
3 green onions (scallions)
1 to1 1/4 pounds boneless, skinless chicken breast, cut into 32 pieces
Vegetable oil as needed
Salt and pepper
4 metal skewers or 10" heavy wood skewers soaked in water

Drain hibiscus flowers, reserving syrup in a small bowl.  To make the dipping sauce, mix ginger and hot sauce into the reserved syrup.

Trim and cut each green onion into 4 pieces. Thread each skewer as follows: 2 pieces of chicken, 1 piece of green onion, then 1 hibiscus flower; repeat twice, then finish with 2 pieces of chicken. Lightly brush skewers with oil and season to taste with salt and pepper.

Preheat grill to medium-high. Cook skewers until chicken is cooked through, about 4 to 5 minutes per side. Drizzle skewers with dipping sauce and serve extra on the side.

Note:  This recipe works nicely with grilled shrimp and boneless pork loin, too.  Cut flowers in half if needed.

*Wild Hibiscus Flowers in Syrup are edible hibiscus flowers preserved in cane sugar and spring water with a taste reminiscent of raspberry and rhubarb.  Available at select supermarkets, Williams Sonoma stores and www.wildhibiscus.com.


TROPICAL FRUIT SALAD WITH VANILLA-HIBISCUS SYRUP
Serves 6

1/2 cup sugar
4 wild hibiscus flowers PLUS 1/4 cup reserved hibiscus syrup
1 vanilla bean, split and seeds scraped
1 star anise pod
1/2 medium pineapple, peeled and cup into thin wedges
1 mango, peeled and thinly sliced
1 medium papaya, peeled and cut into thin wedges
6 strawberries, hulled and sliced
3 kiwi, peeled and diced
1 lime, cut into small wedges

Bring the sugar, 1/2 cup water, hibiscus flowers, vanilla bean pod and seeds, and the star anise to a boil in a small saucepan until the sugar dissolves. Remove from the heat and let steep for 30 minutes. Remove the star anise.

Arrange the fruit on a platter. Remove the flowers from the pot and place, decoratively on the fruit. Stir the reserved hibiscus syrup into the vanilla syrup mixture. Drizzle half of the vanilla-hibiscus syrup over the fruit. Serve the remaining hibiscus-vanilla syrup alongside the salad.

FORBIDDEN RICE SALAD
Serves 4 (side dish portions)

2 cups cooked forbidden rice, rinsed and drained
1/4 cup chopped macadamia nuts or almonds
2 tablespoons finely chopped crystallized ginger
2 tablespoons olive oil
Juice of 1/2 lime
1/2 tablespoon white wine vinegar
Sea salt and fresh pepper to taste

Toss all ingredients together in a medium bowl.  Let salad sit for 15 minutes to allow flavors to meld. Serve room temperature or slightly chilled. (Recipe can easily be doubled or tripled).

SPARKLING HIBISCUS PUNCH

5 oz St-Germain Elderflower Liqueur
5 oz pink grapefruit juice
2 1/2 oz hibiscus syrup
1 Bottle Brut Champagne or Dry Sparkling Wine
Wild hibiscus flowers

Mix ingredients in punch bowl with large block of ice.  For sweeter drink, use a Rose Sparkling Wine instead of Brut Champagne or dry sparkling.

Punch created by Danielle Tatarin, www.designercocktail.com

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